TheBear
Full Fledged Farker
- Joined
- Sep 28, 2011
- Location
- Ottawa, ON
Your entry is over the top fantastic! Nicely done.
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BBQ Brethren "Summer 2012 Olympics" Throwdown!
- Thread starter bigabyte
- Start date
Your entry is over the top fantastic! Nicely done.
P
PYGBOYZ
Guest
Farkin' eh!!! And I thought this was a serious thread:doh:
P
PYGBOYZ
Guest
Glad to see you are part of the Noobian Alliance Team. Can't Wait to see what you come up with from your Jerk Chicken:biggrin1:
campdude
Babbling Farker
- Joined
- Jul 4, 2010
- Location
- Rancho Cucamonga, CA
Fantastic entry. Well thought out.
TheBear
Full Fledged Farker
- Joined
- Sep 28, 2011
- Location
- Ottawa, ON
I cooked it in the oven today. I'm going to go with Thailand for the throw down.
- Joined
- Mar 8, 2005
- Location
- Clayton, NC
There was a part of me that was thinking about entering this throwdown until I saw this.
It's a shame there's no cash prize 'cause this on deserves it.
Kathy's Smokin'
Babbling Farker
- Joined
- Aug 16, 2011
- Location
- Guelph, Ontario, Canada
PYGBOYZ, that is an outstanding entry, just outstanding! Exceptional creativity and beautiful food!
Last edited:
porkingINpublic
is one Smokin' Farker
- Joined
- Sep 30, 2011
- Location
- Beebe, ar
this is my entry
Wow... Not sure if I can compete with PYGBOYZ... but I'll throw my hat in the ring.
I did a cookout last weekend for my family. I did some peach bbq baked beans with a little olympic twist...
i also did some nice spares...comp style with a good sweet heat taste. turned out perfect and I figured I'd play on ur patriotic hearts with my entry.
The pic above is my official entry! :mrgreen: thanks
Wow... Not sure if I can compete with PYGBOYZ... but I'll throw my hat in the ring.
I did a cookout last weekend for my family. I did some peach bbq baked beans with a little olympic twist...
i also did some nice spares...comp style with a good sweet heat taste. turned out perfect and I figured I'd play on ur patriotic hearts with my entry.
The pic above is my official entry! :mrgreen: thanks
P
PYGBOYZ
Guest
Good Looking Bones
Great Looking Bones, I bet they tasted great!!!:razz:
Wow... Not sure if I can compete with PYGBOYZ... but I'll throw my hat in the ring.
I did a cookout last weekend for my family. I did some peach bbq baked beans with a little olympic twist...
i also did some nice spares...comp style with a good sweet heat taste. turned out perfect and I figured I'd play on ur patriotic hearts with my entry.
The pic above is my official entry! :mrgreen: thanks
Great Looking Bones, I bet they tasted great!!!:razz:
buccaneer
somebody shut me the fark up.
- Joined
- Oct 23, 2010
- Location
- The Never Never.
^^^ Farkin yum!
- Joined
- Oct 19, 2009
- Name or Nickame
- Bill
Yeah... Farkin YUM! For sure, but he can't spell for sheet...
It's SUPPOSED to be AUS, for Aussies!
Good grief, how hard is that to get right!:wink:
It's SUPPOSED to be AUS, for Aussies!
Good grief, how hard is that to get right!:wink:
porkingINpublic
is one Smokin' Farker
- Joined
- Sep 30, 2011
- Location
- Beebe, ar
It's that dang public school system over here.... :laugh:
buccaneer
somebody shut me the fark up.
- Joined
- Oct 23, 2010
- Location
- The Never Never.
Spell?
I didn't see any letters, I don't see any letters?
I didn't see any letters, I don't see any letters?
tarhog
Knows what a fatty is.
- Joined
- Jan 15, 2012
- Location
- St. Thomas, US Virgin Islands
Please accept this as my official entry in the Summer Olympics Throwdown
This is some tough competition but here goes. Sliced up many vegetables including onions, peppers, carrots, bamboo shoots, pears, mushrooms. and zuccinni. Completed with some nice flat iron steaks and some Korean Terriaki marinade.
Placed steaks in freezer for about 30 minutes and sliced thinly.
Steak strips marinated, stuck, and ready for the grill.
Korean beef steak strips on the grill.
Veggie skillet shot.
Plated.
Please use this as my entry photo.
Korean stir fry. Thanks for looking.
This is some tough competition but here goes. Sliced up many vegetables including onions, peppers, carrots, bamboo shoots, pears, mushrooms. and zuccinni. Completed with some nice flat iron steaks and some Korean Terriaki marinade.
Placed steaks in freezer for about 30 minutes and sliced thinly.
Steak strips marinated, stuck, and ready for the grill.
Korean beef steak strips on the grill.
Veggie skillet shot.
Plated.
Please use this as my entry photo.
Korean stir fry. Thanks for looking.
Kathy's Smokin'
Babbling Farker
- Joined
- Aug 16, 2011
- Location
- Guelph, Ontario, Canada
Not a TD entry.
I bought the ingredients for my "Jamaica" Olympic 2012 cook with great expectations and nostalgia. My father emigrated to Canada from Maroon Town, Jamaica, in the 1950s. I was hoping to do a wood fire cook like Grandma and make a special dinner in both Dad's and Grandma's memory. Grandma was well-known as a very good open fire breadfruit roaster. It was tough finding the time to do all that on an open fire so mid-week I thought if I used the kamado instead of a fire I'd be able to pull it off. Had a flaccid start on Wednesday but there were enough initial ingredients to try again. Got partially ready Thursday but that took too long -- actually, taking photos ate up a lot of time. Armed with some prep photos already in the can I tried again Friday but still couldn't get finished. Had to leave the house at 6:30 p.m. so decided to try finishing the cook with the kamado's residual heat. The curry chicken was half cooked when I popped the raw breadfruit whole into Dragona, closed up the vents and left. Got home at 1 am -- much later than I expected to. I discovered the residual heat in a closed up kamado is way too much for a pan of curry chicken pieces and is not enough to roast a whole breadfruit. The chicken is edible enough but the gravy burned to a crisp --luckily the volume of gravy insulated the meat from the pan. I was going to post it as a cook thread anyway, just not as an entry, but just saw the photos now, not many good pictures either. A disaster in many ways but I learned two things: the residual heat of a kamado can be too much or not enough to finish a cook depending on what's inside and if I can't be present for the cook, don't cook. I do still love the idea of doing this again in the future over an open fire when I have the whole day for it. Here's a few pics.....
Below is the pre-soaked, pre-cooked Congo peas (pidgeon peas) ready to go into rice and peas.
Lots of onions on the bottom to melt down into gravy, wasn't sure how it would turn out on a smoker because it needs continuous stirring/folding over to be able to do that. This is what I put into the kamado, closed the vents and left for my group meeting.
This is how it looked when I got home. The onions did not melt into a gravy and luckily kept the chicken off the pan so they burned much worse than the chicken thighs. Everything below the chicken is solidly stuck and charred to the pan. I think an extremely large amount of water could have helped but I didn't imagine that at the time.
Breadfruit not even close to cooked half way.
The second time's a charm! Thanks for watching.
I bought the ingredients for my "Jamaica" Olympic 2012 cook with great expectations and nostalgia. My father emigrated to Canada from Maroon Town, Jamaica, in the 1950s. I was hoping to do a wood fire cook like Grandma and make a special dinner in both Dad's and Grandma's memory. Grandma was well-known as a very good open fire breadfruit roaster. It was tough finding the time to do all that on an open fire so mid-week I thought if I used the kamado instead of a fire I'd be able to pull it off. Had a flaccid start on Wednesday but there were enough initial ingredients to try again. Got partially ready Thursday but that took too long -- actually, taking photos ate up a lot of time. Armed with some prep photos already in the can I tried again Friday but still couldn't get finished. Had to leave the house at 6:30 p.m. so decided to try finishing the cook with the kamado's residual heat. The curry chicken was half cooked when I popped the raw breadfruit whole into Dragona, closed up the vents and left. Got home at 1 am -- much later than I expected to. I discovered the residual heat in a closed up kamado is way too much for a pan of curry chicken pieces and is not enough to roast a whole breadfruit. The chicken is edible enough but the gravy burned to a crisp --luckily the volume of gravy insulated the meat from the pan. I was going to post it as a cook thread anyway, just not as an entry, but just saw the photos now, not many good pictures either. A disaster in many ways but I learned two things: the residual heat of a kamado can be too much or not enough to finish a cook depending on what's inside and if I can't be present for the cook, don't cook. I do still love the idea of doing this again in the future over an open fire when I have the whole day for it. Here's a few pics.....
Below is the pre-soaked, pre-cooked Congo peas (pidgeon peas) ready to go into rice and peas.
Lots of onions on the bottom to melt down into gravy, wasn't sure how it would turn out on a smoker because it needs continuous stirring/folding over to be able to do that. This is what I put into the kamado, closed the vents and left for my group meeting.
This is how it looked when I got home. The onions did not melt into a gravy and luckily kept the chicken off the pan so they burned much worse than the chicken thighs. Everything below the chicken is solidly stuck and charred to the pan. I think an extremely large amount of water could have helped but I didn't imagine that at the time.
Breadfruit not even close to cooked half way.
The second time's a charm! Thanks for watching.
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