BBQ Brethren "Stadium Food" Throwdown!

[fingerlickin']

Nice wiener silverfinger! :thumb:

 

[KnucklHed BBQ]

Pssst! Fingerlickin' likes silverfinger's wiener, pass it on!

 

[Moose]

Nice dogs, Silver! Did they plump when you cooked them?

 

[silverfinger]

Nice dogs, Silver! Did they plump when you cooked them?

Why yes they did! But when I put them in the bun, they went limp. :redface:

 

[fingerlickin']

Pssst! Fingerlickin' likes silverfinger's wiener, pass it on!

You have to admit his wiener does look tasty. :-D

 

[Moose]

Why yes they did! But when I put them in the bun, they went limp. :redface:

:heh:

On another note, I have a feeling this game will be going into overtime...

 

[caseydog]

Why yes they did! But when I put them in the bun, they went limp. :redface:

Sorry to hear that your hot, plump wiener went limp in the buns.

CD

 

[Happy Hapgood]

Sorry to hear that your hot, plump wiener went limp in the buns.

CD

The older I get, the more it happens, BUT HEY! They make a pill for that now.

 

[jmellor]

Steak and Cheese Subs

Been a while since I've thrown down, pron'd, or otherwise but back in the swing of things....looks like my dinner tonight may qualify as stadium food...good thing because I was about to throw it in a taco shell...maybe the left overs.

Started with some shaved steak from the butcher shop...

Seasoned that with salt, pepper, and some cow bell hell rub I had around. Heated up the cast iron skillet on my weber mastertouch and sauted some peppers and onions.

Let's the skillet get searing hot and cooked up the meat like a street vendor. Had added some wood chunks at this point to the charcoal for the extra heat/flavor.

Steak and cheese sliders for my three boys (7,5, & 3) with fries on the side. Big hit.

I toasted mine on the grill but in hindsight would have wrapped it in foil. Cheese wasn't quite melted enough.

But the end result was great. Could have been a prettier presentation but this is stadium food right? Will definitely try this again... Thanks for looking!

 

[SmokinAussie]

It is my experience that when you least expect to win, that is when you win one. I tossed my Burger TD entry into the Cooked with Booze TD, and won big. I honestly didn't expect that.

CD

Yeah... and I won with burnt ribs...:biggrin1:

 

[caseydog]

Yeah... and I won with burnt ribs...:biggrin1:

Yeah, I think I got second -- farker. :boxing:

CD :becky:

 

[caseydog]

Seasoned that with salt, pepper, and some cow bell hell rub I had around. Heated up the cast iron skillet on my weber mastertouch and sauted some peppers and onions.

Great looking cheesteak!!! :clap2:




Of course, everything is better cooked on a red Master's Touch. :icon_cool

CD

 

[SirPorkaLot]

At most all stadiums you can find the grilled chicken sammie.

This is my interpretation.


Spicy Grilled Chicken Sandwich

After receiving the new Game Changer Brine from Oakridge
BBQ (Thanks KCmike!), I needed an excuse to try it.

This TD gave me that opportunity.

First the brine

I followed the directions on the package for a full strength brine, and mixed it up.

Now according to the directions, I need to get the brine to 40F before I put the chix in the brine, so while the brine was chilling I made buns.

Once the brine got cold enough

It was time to take the chicken breasts (bone-in of course) swimming.

Then back into the fridge for another couple of hours.

Back to the buns...

Got the kettle fired up with lump charcoal and put a foil shield down, and put the buns on.

I wanted to get the buns done while the chicken was brining, that way the buns could cool while the chicken was cooking.

In 20 min the buns were ready to cool down.

After the buns came off, the chicken was ready to go on, so off came the foil, and on went the chicken, but first I had to give the chick some rub love.

For this sammy, I wanted a spicy chicken breast, and chicken just doesn't get much better than with Habanero Death Dust (HDD) from Oakridge BBQ.

That's right, this is a Oakridge BBQ double feature.

I deboned the fattest breast, and liberally applied the HDD to it, the rest of the chicken stayed bone-in, and was rubbed with my own all purpose BBQ rub.

The goal here was to get an idea of how the Game Change brine worked on boneless and bone-in breasts.

Grill 'em up!

And onto the sammie.....

I cut the buns open (they turned out great!), applied mayo, lettuce and tomato, and to make it my own version of this great sandwich, I added some nice crisp slabs of bacon, and sharp cheddar cheese.

Served with chips and a cold beer

It was very very good. The breast was juicy, and had a nice kick due to the HDD. The tomato, lettuce, cheese, bacon and the bread helped balance the spiciness out nicely.

Thanks again KCMike and Oakridge BBQ for some great eats!

 

[silverfinger]

Looks like those last three entries should take the attention off my wiener!
Great entries brethren!

 

[silverfinger]

I think I'm going to have to try the brine from kc mike. I do like his products!

 

[Will work for bbq]

Looks like this TD is going to fall short of a sellout which is fitting that the stadium I frequent most is the Oakland Alameda Coliseum or O dot Co Coliseum. The food there is nothing special unless you happen to be in one of the clubs but they do have some local Q.

Their specialty is the Ball tip sandwich.

So that was my mission on Saturday I set out to get the goods, first I stopped by Blazin’ Barts Q to pick up some of their sauce and say hello. Next stop was Costco where I sent my wife on a wild goose chase to find some Ball Tip roasts, she came back with this. :becky:

Wow, I’ll take the #2 combo plate Ribs and Tri Tip sammich. The ribs were trimmed St. Louis style and rubbed with SM Season All and Cherry, the TT got a tri level brethren rub SM Season All, Rub Co. Original and Santa Maria. The ribs went on first.

After 2 hours @ 270 the ribs were foiled with brown sugar and agave nectar, the TT hitched a ride until they hit ~125.

Then a sear on the Avocado.

Looks good to me, I almost felt bad slicing it up for sandwiches but hey at least I didn’t cook it like a brisket or grind it up for burgers. The ribs were sauced with Barts Blazin’ Q sauce and plated.

Thanks for looking.

 

[silverfinger]

Looks like this TD is going to fall short of a sellout which is fitting that the stadium I frequent most is the Oakland Alameda Coliseum or O dot Co Coliseum. The food there is nothing special unless you happen to be in one of the clubs but they do have some local Q.

Their specialty is the Ball tip sandwich.

So that was my mission on Saturday I set out to get the goods, first I stopped by Blazin’ Barts Q to pick up some of their sauce and say hello. Next stop was Costco where I sent my wife on a wild goose chase to find some Ball Tip roasts, she came back with this. :becky:

Wow, I’ll take the #2 combo plate Ribs and Tri Tip sammich. The ribs were trimmed St. Louis style and rubbed with SM Season All and Cherry, the TT got a tri level brethren rub SM Season All, Rub Co. Original and Santa Maria. The ribs went on first.

After 2 hours @ 270 the ribs were foiled with brown sugar and agave nectar, the TT hitched a ride until they hit ~125.

Then a sear on the Avocado.

Looks good to me, I almost felt bad slicing it up for sandwiches but hey at least I didn’t cook it like a brisket or grind it up for burgers. The ribs were sauced with Barts Blazin’ Q sauce and plated.

Thanks for looking.

Here I'm trying to go to bed and I see this!
WOW, How am I going to sleep after seeing that!
Fantastic entry!

 

[KnucklHed BBQ]

11:35pm here... better get my entry in! :biggrin1:

I love a great chili dawg!!


Short & sweet - a couple of Nathan's dogs on the kettle

Load em' up with cheddar, onion, chili & sliced japs, a cold beer and handfull of napkins...

YUM!

 

[fingerlickin']

Roast Pork w/Crab Fries and Cheese

I fell asleep last night and didn't make a cook thread yet. Working on it now.

OK, I'm done. Cook thread here.

 

[kcmike]

Their specialty is the Ball tip sandwich.

Heh heh heh... He said "Ball tip"... :caked: :heh: :heh: :becky: