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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.

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Old 02-25-2018, 04:08 PM   #16
Smoke Dawg
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Join Date: 06-22-13
Location: In Between
Name/Nickname : IMF
Default Official Entry

I use Italian Porcini Mushrooms to make a rub and infuse great flavors to any Beef cook

Shrooms .jpg

I use a coffee / Spice grinder to grind up and add salt, Pepper, garlic, onion, and a little brown sugar. Typically I use this on good quality steaks and sear over high heat.

This cook was Full Beef Short Ribs cooked low and slow.

I think the longer cook allowed the flavor to penetrate deeper into the meat and the Bacon Grease help it to soak into the meat bringing the bacon flavor with it.

Rib .jpg

Please use the above picture for the entry

I will be doing this method again for sure
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Old 03-01-2018, 08:09 AM   #17
is One Chatty Farker

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Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri

"Free Vegemite to anyone that enters lamb in the contest (Serious)"

If I use vegemite in the dish, do I get some free lamb?
20" Nette Lette offset - Traeger Lil Tex Pro - Weber OTG 22.5" - Weber GA - wood fired oven
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Old 03-01-2018, 01:07 PM   #18
Babbling Farker

Join Date: 09-25-17
Location: Oklahoma

Originally Posted by LordRiffenstein View Post
"Free Vegemite to anyone that enters lamb in the contest (Serious)"

If I use vegemite in the dish, do I get some free lamb?
That would be great. I wasn't able to find any lamb in stock, at my local stores, but I was able to get my hands on some of this. I wanted to try it, before cooking with it, so I made some buttered toast. For those of you that are curious, to me, it tastes like a non beefy beef base. Very salty, and high in umami flavor. I think it is going to work nice in my marinade. Probably won't be eating any more vegemite toast though.
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Old 03-03-2018, 10:35 PM   #19
Babbling Farker

Join Date: 11-29-12
Location: Clovis, NM

Sriracha-Glazed, Thai-Inspired Marinated St. Louis Ribs.

Mods - Here's my entry photo:

Entry cook thread:
Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 )
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Old 03-04-2018, 01:40 AM   #20
somebody shut me the fark up.

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Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)

Please use this as my entry in Foreign Fusion.

Full cook thread is here.
And the lord said unto John, "Come forth and you will receive eternal life". John came fifth and won a toaster.

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Old 03-04-2018, 02:27 AM   #21
somebody shut me the fark up.

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Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako

Please accept the below pic as my entry to the Foreign Infusion TD


LSG 24x30 V/O
Yoder YS640
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Old 03-04-2018, 04:48 PM   #22
Free Mr. Tony
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Join Date: 07-30-15
Location: Fort Wayne, in

Please accept this as my entry

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Old 03-04-2018, 07:18 PM   #23
somebody shut me the fark up.

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Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
Default Korean Calzone Fusion

Entry photo

And a link to the cook
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Old 03-04-2018, 09:33 PM   #24
is Blowin Smoke!

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Join Date: 08-15-10
Location: Pleasanton, CA

Please accept this lamb and beef Adana kebab plate as my entry in the Foreign Infusion TD:

Link to the cook thread:

BGEs: XL, Large, Small, Mini, Humphrey's Weekender, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach

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Old 03-04-2018, 11:11 PM   #25
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Join Date: 05-28-14
Location: Streamwood, IL

Please use this as my entry. Argentinian Barbecued Goat.

Cook thread:

FEC100 - Big Joe - Saber 500 Gasser
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Old 03-05-2018, 03:27 AM   #26
Babbling Farker

Join Date: 09-25-17
Location: Oklahoma

Please accept this as my entry. cook thread here:
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Old 03-05-2018, 09:19 AM   #27
Babbling Farker
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Join Date: 04-05-12
Location: Escondido, CA
Default Enchiladas Verde con Pollo – The Sequel Part 7

This is an entry into the "Foreign Infusion" Throwdown.

I also had all the ingredients for some Verde Enchilada Sauce.

I took most of this out to the kamado and roasted them and then put everything in the blender for a spin.

I added some canned enchilada sauce to this. I then pulled the chicken and added some diced onion and some queso fresca to it. I set up my work area and rolled up a dozen enchiladas and then poured some more sauce on the top.

I covered them with some Mexican 4 cheese blend and took them out to the 375 degree kamado. Here they are after 15 minutes.

Here are 2 plated up with some homemade Mexican rice, some spicy pickled carrots, some frijoles and a Negra Modelo.

Please use the picture below as my polling photo.

Muy Bueno!

The entire cook thread can be found here:
Primo Oval XL, Vision Kamado, 60" Members Mark Gasser, Weber 22.5" OTS & WGA
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Old 03-05-2018, 11:30 AM   #28
somebody shut me the fark up.

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Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry

<sigh> My Pulled Pork, Jalapeno, and Cheddar Cheese Egg Rolls will not be making an appearance in this TD. While very tasty, a little technical issue caused them to not have the texture, both visually and on the tongue that as I wanted. Looks too much like a moose (not THE Moose), than Pulled Pork.

The following is NOT an entry.
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File Type: jpg IMG_6276.jpg (25.1 KB, 55 views)
There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :)

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Old 03-05-2018, 02:01 PM   #29
somebody shut me the fark up.

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Join Date: 10-12-08
Location: Northridge, CA
Name/Nickname : Richard

OK, folks, this Throwdown is officially closed! Voting poll to follow shortly.
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Old 04-03-2018, 10:42 AM   #30
Babbling Farker
Join Date: 02-24-13
Location: Ventenac en Minervois, France

What a beautiful feature image. What ever happened to that Hometruckin guy anyway ?
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
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