I may have something.
"Diners, Drive-Ins, & Dives!" Throwdown (Entry & Discussion Thread) LASTS Through Monday, Nov.20th!
- Thread starter Moose
- Start date
BuffettFan
is Blowin Smoke!
Since Sako has something up his sleeve, I'll use this for my opportunity to join the perfect zero club!
I was very disappointed in my final plate pictures, so please use this one as my entry pic.
The Squeeze Inn episode was the inspiration, cook thread here:
https://www.bbq-brethren.com/forum/showthread.php?p=4686017#post4686017
I was very disappointed in my final plate pictures, so please use this one as my entry pic.
The Squeeze Inn episode was the inspiration, cook thread here:
https://www.bbq-brethren.com/forum/showthread.php?p=4686017#post4686017
Last edited:
I say your final plate looks pretty dang good Terry. Not sure if my pics will come out as nice.
Regardless, that's an amazing entry. :nod:
We have an entry!!! YAY! Was planning on Hawaiian Smoke Meat, but life got in the way.
My entry to the DDD throwndown. Chorizo burger from Pete's Breakfast House in Ventura, California.
Cook: https://www.bbq-brethren.com/forum/showthread.php?t=306934
Cook: https://www.bbq-brethren.com/forum/showthread.php?t=306934
BuffettFan
is Blowin Smoke!
Now THAT'S a killer burger, Sako!
Sometimes I think this place should be called the Taco Brethren. I decided to lean in to it. I did Pork Sisig Tacos and Beef Bulgogi Tacos from these episodes.
https://www.youtube.com/watch?v=6_ZeCI73AKY&ab_channel=FoodNetwork
https://www.foodnetwork.com/recipes/korean-bulgogi-taco-recipe-2346079
All in all I was very happy with the results. I didn't have overnight for the marinades so I did them under vacuum which worked out fantastic. I didn't have Short Rib so I used Chuck Eye and am glad I did.
Both tacos got the same slaw of Napa cabbage, scallion, and cilantro. The Sisig got a little diced onion, diced fresh jalapeno, and cilantro crema. The Bulgogi slaw was dressed with Soy Lime dressing and topped with a bit of Sriracha. Definitely will do these again.
As far as the actual cook aspect. The Sisig was first grilled over KBB with a bit of Hickory, cooled, diced, and added to the secondary marinade. Then both meats were finished on the Blackstone.
https://www.youtube.com/watch?v=6_ZeCI73AKY&ab_channel=FoodNetwork
https://www.foodnetwork.com/recipes/korean-bulgogi-taco-recipe-2346079
All in all I was very happy with the results. I didn't have overnight for the marinades so I did them under vacuum which worked out fantastic. I didn't have Short Rib so I used Chuck Eye and am glad I did.
Both tacos got the same slaw of Napa cabbage, scallion, and cilantro. The Sisig got a little diced onion, diced fresh jalapeno, and cilantro crema. The Bulgogi slaw was dressed with Soy Lime dressing and topped with a bit of Sriracha. Definitely will do these again.
As far as the actual cook aspect. The Sisig was first grilled over KBB with a bit of Hickory, cooled, diced, and added to the secondary marinade. Then both meats were finished on the Blackstone.
BuffettFan
is Blowin Smoke!
I'll take a dozen!
Absolutely Killer!
Absolutely Killer!
Similar threads
