BBQ Brethren "Food from a place you'd like to visit" Throwdown

[bigabyte]

Well, my story is not as interesting as Dylan's Dads, but here it is. I wanted to visit Burger King to try fast food ribs. So here is my take on fast food ribs (thread here).

 

[Dylan's Dad]

Nice! Original as well. :thumb:

 

[Gore]

Great job Chris! Did you take the membrane off those?

 

[Alan in Ga]

I just read the thread and got a great laugh but I will say one of the more creative things I have seen.

 

[landarc]

I was all over those ribs until I saw the cut through the bone, so sloppy.

 

[barbefunkoramaque]

Steak Dianne!

 

[bigabyte]

Great job Chris! Did you take the membrane off those?

I forgot to put a membrane on!:doh:

 

[Smokey Al Gold]

My take on BK ribs. Here's the thread
http://www.bbq-brethren.com/forum/showthread.php?t=85448

 

[bigabyte]

Wow! A BK wrapper! Did you actually go to Burger King to get those? I've always wanted to go to Burger King. Maybe since you actually went there is the reason your ribs look so much more authentic.

 

[Smokey Al Gold]

I figured I'd get questioned on actually going to burger king to get "props" for my throwdown entry. Do you think I'd actually go there just so my pictures would look authentic for a bbq throwdown entry? Only a crazy person would actually do that.... I actually made the cup, bag and little bag from galvanized metal, fuzz and old foil hats I had laying around.

 

[deguerre]

I figured I'd get questioned on actually going to burger king to get "props" for my throwdown entry. Do you think I'd actually go there just so my pictures would look authentic for a bbq throwdown entry? Only a crazy person would actually do that.... I actually made the cup, bag and little bag from galvanized metal, fuzz and old foil hats I had laying around.

The grease spots on the bag was an authentic touch.:-D

 

[southernsmoker]

Well, my story is not as interesting as Dylan's Dads, but here it is. I wanted to visit Burger King to try fast food ribs. So here is my take on fast food ribs (thread here).

Not sure thats where I'd like go,,,to the inner workings of a foiled mind..But your invention looks dang good!!:thumb:

 

[SirPorkaLot]

My Entry

A some know, I spend a good bit of time in Alaska for work, Since the description of this throwdown is place you would like to visit (or revisit), I decided Alaska should be the showcase.

There was also something about a photo essay............??.........

The entry

Thread is here: http://www.bbq-brethren.com/forum/showthread.php?t=85481

 

[BigButzBBQ]

Sirporkalot- YOU JUST GOT BACK! :shock: You already that excited to return? :laugh: Great looking dish though, now hand it over and no one gets hurt. :thumb: :heh:

 

[Gore]

I was getting worried there with half the entrants dreaming of a visit to Burger King! Got me thinking there'd be some McRib entries and then who know what. :shocked: Certainly wasn't what I was expecting.

Love the Alaska pics and beautiful salmon!

 

[BigButzBBQ]

I'm still stuck for figuring this one out. Unless I get some bison but, that isn't happening anytime soon. I really need to travel more. :laugh:

 

[Chef Jim]

New Zealand

I have always wanted to travel to Australia or New Zealand. When I was growing up we always associated Lamb with New Zealand. I guess because there was not much American Lamb available.

Think that had to do with range wars over grazing rights, but I digress.

I remembered reading a thread awhile back where someone was having trouble with Lamb and its been stuck in my head ever since.

Well I have to tell you that I love Lamb, but Sharon (BHSLH), doesn't. Then just last week she relented and said if it was cooked outside she would eat it.:clap2:

So here is my entry.

First the basic stuff. There are a few things that aren't in the Pron but you will see them.

First I cut slits and put in fresh garlic, then seasoned the Lamb with my very special blend. Salt, Pepper, and then I remembered that I had fresh Rosemary in the garden. Gotta have that on Lamb!

Then on to the Offset. I've been having some fire control problems with this one and wanted to work on it before I have 40 people over in just over a week. Also added a Red Pepper and a wrapped Sweet Potato. I used Cowboy lump, Hickory, and Australian Pine to finish it,

Temps were no problem today, it held a steady 227 on the Maverick. The only problem was that it was only a 3 lb. leg and it cooked in 2.75 hours. Now what do I do? ray:ray:

I took it off and double wrapped it with HD foil and then into a very big towel, and into the oven to rest. It was easier to use the oven than a cooler. Potato, and pepper were done too. Here is the Lamb when I unwrapped it.

Great color and seemed tender.:clap2::clap2: Then for the big moment, what did it look like inside?

I was thinking Med Rare.ray:

Yes Yes, Its perfect:clap2::clap2:

So the next thing is to plate it. Added the baked Sweet Potato, some Green Beans with some of the roasted red pepper. Chris, please use this next photo.

What a meal!! The Lamb had a nice smoke ring and an awesome flavor. Sharon (BHSLH) said it was the best she had ever had. And we can have it again.:clap2: The sweet potato was also perfect. Soft and well done with no extras like marshmallows of sugar. Just a touch of butter.

Hope you all like it cause we sure did. :thumb::thumb::thumb:

 

[SirPorkaLot]

Great looking lamb Jim!

 

[Smokey Al Gold]

Fish and lamb looks delicious!!!! Maybe I need to set my traveling standards up just a little higher.....

 

[Gore]

Beautiful Jim!