BBQ Brethren "With a Bone" Throwdown

[deguerre]

OK. It's Thursday and still only three entries? C'mon y'all. :nono:

 

[BigButzBBQ]

OK. It's Thursday and still only three entries? C'mon y'all. :nono:

Patience grasshopper. Good recipes take time to think up. :becky:

 

[deguerre]

Patience grasshopper. Good recipes take time to think up. :becky:

Heck. Y'all seemed to think up OURS pretty quickly.:becky:

 

[Alan in Ga]

Waiting on payday those Hamster Ribs are EXPENSIVE in Ga.

 

[bigabyte]

I haven't had the time to plan anything!:tsk:

 

[Moose]

OK. It's Thursday and still only three entries? C'mon y'all. :nono:

I'm having a difficult time finding bone in hamburger steaks...

 

[SmokinAussie]

I'm having trouble just using the camera... I've Q'd 2 bone in dishes this week, and we ate the lot before I even remembered to take a shot... I gotta lift my game!

 

[deguerre]

I'm having trouble just using the camera... I've Q'd 2 bone in dishes this week, and we ate the lot before I even remembered to take a shot... I gotta lift my game!

Either of them a Chinese "dish"?

 

[SirPorkaLot]

My humble entry - Kalibi

Kalibi - Korean Short Ribs.

Sure was yummy!

See build thread here:
http://www.bbq-brethren.com/forum/showthread.php?t=86816

My entry

 

[deguerre]

My Precious....:clap2::clap2::clap2:

 

[Gore]

That is absolutely beautiful!

 

[landarc]

I am done with this throw down, already see the best dish that is going to be entered.

 

[Alan in Ga]

Looking great sirporkalot

 

[SmokinAussie]

Either of them a Chinese "dish"?

Oh man, I wish I'd been THAT lucky this week... Sorry Guerry... no cigar

 

[Anchors Smokeshop]

My entry for the bone-in throwdown. St Louis Ribs with homemade rub on my Char-Broil Silver Smoker for about 6 hours.

View attachment 42167
The Smoke'n Barrel

View attachment 42168
Thermometer from an old rig

View attachment 42169
2 Thermometers at grate level

View attachment 42170
Ribs and extra meat from cut

View attachment 42171
Nice rack

View attachment 42172
Daddy and Breonna

View attachment 42173
The finished product

View attachment 42174
Ribs, creamed corn, parmesan noodles and potatoes au graten.

 

[High Q]

Great looking plate Anchor Smoke. Love your helper. Congrats

 

[landarc]

Very nice James, don't forget to tell Chris which shot to use.

 

[Anchors Smokeshop]

The picure really doesn't matter, but I particularly like the finished plate with all of the sides, the Yankees cup and KC Masterpiece in the background.

 

[SmokeJumper]

With a Bone Entry - Porkchop with Orange Confit

I decided to finally go for it and enter a Throwdown! The trees in my yard are bursting with ripe kumquats and oranges and my thyme is going crazy so I pondered for a while and decided that pork chops would be perfect to complement these fresh ingredients.

I started by making Candied Kumquats with Thyme, Orange Confit (hot olive oil bath), and Red Onions pickled in Wine and Grenadine the night before:

Layering Orange Confit, Salt, Thyme, Brown Sugar, and Olive Oil on Porkchops (guess which one is for my wife):

Brussel Sprouts on the Grill:

After Searing Porkchop for 2 minutes on a grill top cast iron pan to caramelize the top, it was put directly onto the grill for 10 minutes to finish.

Everything plated and ready to eat. The final menu included the Grilled Brussel Sprouts and Grilled New Potatoes to accompany the Chop along with the Fruit and Root Preserves.

Caramelized and Seared Pork Chop with Orange Confit (Throwdown Shot):

 

[SmokinAussie]

Have you ever thought about professional food photography???

WOW...

Bill