Discussion Thread -> "With a Bone" Throwdown (Entries and Quality ON TOPIC CLEAN Discussion Only)

Moose · Dec 4, 2014

Our new TD category is...

"With a Bone"

As chosen by Smoke Dawg for narrowly winning the "One Pot Wonder" Throwdown.

CATEGORY DESCRIPTION - READ BEFORE ENTERING

Smoke Dawg said:
BONE!
Cook what you want but the main item must have a bone that is or was part of the item when it was alive. :thumb:

Sounds simple enough to me!

You may submit entries that are cooked from Friday 12/5 through the entry submission deadline of 12 p.m. Central US Time on Monday 12/15/14.

Entry pictures must be submitted by 12 p.m. Central US Time on Monday 12/15.

Click here to READ THE RULES for the BBQ Brethren Throwdown...

Click here to READ THE RULES for the BBQ Brethren Throwdown...

The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.

Best of luck and even better eats to all!

Smoke Dawg · Dec 7, 2014

Official Entry

Pease accept this as the first official entry in the "With a Bone" TD

Not what the original plan was but I think this will work nicely.

The full cook of Bone Candy can be found here:

http://www.bbq-brethren.com/forum/showthread.php?p=3111713#post3111713

This stuff is so amazingly good - It is very rich and makes a Great appitizer.

View attachment 104958

View attachment 104959

Please use the last picture for the entry.

You gotta try this - It is melt in your mouth tasty Goodness!

Thanks for Lookin
SD

buccaneer · Dec 7, 2014

Brisket on the bone!
Please accept this as my entry pic!

Cook thread here
http://www.bbq-brethren.com/forum/showthread.php?p=3111858&posted=1#post3111858

SmokinAussie · Dec 8, 2014

OK, That's a wrap fellas. Get the poll up for Buccs now please!

Cheers!

Bill

peeps · Dec 8, 2014

SmokinAussie said:
OK, That's a wrap fellas. Get the poll up for Buccs now please!

Cheers!

Bill

I can only get my poll up once a week...twice if it is the first week of the month. :sad:

aawa · Dec 8, 2014

peeps said:
I can only get my poll up once a week...twice if it is the first week of the month. :sad:

Sounds like you need to see the doctor.

also remember if your poll stays up for more than 4 hours, call the doctor

buzz53 · Dec 8, 2014

aawa said:
Sounds like you need to see the doctor.

also remember if your poll stays up for more than 4 hours, call the doctor

you need more than a doctor!!:tsk::tsk:

Smoke Dawg · Dec 12, 2014

Did Bill toss out some kind of Aussie Mongo?

Moose · Dec 12, 2014

Ok, folks, let's see some more entries in this, the "With a Bone" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only) thread.

:mrgreen:

CharredApron · Dec 13, 2014

Moose said:
Ok, folks, let's see some more entries in this, the "With a Bone" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only) thread.

:mrgreen:

Working on it, just got home yesterday!

Shagdog · Dec 13, 2014

This is an official entry.

Didn't document whole cook, but here are some loin backs cooked on my UDS. Temps were around 275, no wrapping. Rub was my own recipe, so was a light coat of my Bourbon sauce. Nothin' special but we inhaled em! Served with cheesy potatoes and some green beans.

The below is my entry pic

Thanks fer lookin

BobBrisket · Dec 13, 2014

I give ya'll my BONE! Cowboy Chop with a BONE!:becky: I call it the BEEF FLAG! White, Red, White, Red......EAT!:-D Official pic, use dis one!

Play by play: http://www.bbq-brethren.com/forum/showthread.php?t=202008

Thanks,

Bob

oifmarine2003 · Dec 14, 2014

This is my official entry for the "With a bone" TD.

Cook thread:

http://www.bbq-brethren.com/forum/showthread.php?p=3115680#post3115680

Please use the following as my official entry shot:

CharredApron · Dec 14, 2014

Please accept this as my official entry into this weeks "With a Bone" TD

I had a nice shank that I butchered from my whole pig purchase a while ago. I smoked it with some bacon I made and froze it till yesterday.

Smoked on Tushka

Meanwhile back on the ranch it was time to sweat some aromatics. Onion, garlic, shallots, carrots, thyme, oregano, and fresh picked bay leaves in fresh butter and cold pressed olive oil.

Next comes the shank

Deglaze the pan with a cup of white wine and then add par cooked Pinto Beans.

Simmer all day on low to medium heat.

My polling pic if you please.

Thanks for lookin, I'll keep cookin!

Ron_L · Dec 14, 2014

Nice entries, gang!

peeps · Dec 14, 2014

Please accept this as my official entry to the "With a Bone" Throwdown.

I did a double smoked ham for Thanksgiving and wasn't happy with it because I did it on my mom's hybrid electric/charcoal grill and wasn't ablt to keep temp and get a clean fire so it had a dirty smoke flavor to it. No one mentioned it and Tasha said she didn't notice, but I did...and I wanted redemption.

So I did another! :wink:

8.88 lb bone-in ham.

Earl all set with a mix of Pecan, Hickory, and some Bradford Pear...

Nevermind that chuckie...I'll explain that beauty later :becky:

Did a variation on Dr. Chicken's Double Smoked Ham Glaze with the ingredients I had on hand...

...but with a secret weapon...1 TBS of Oakridge BBQ Habanero Death Dust!

After the first glaze...

All done!

Please use the photo below as my entry shot!

Chunked up!

I sliced it all up to use for meals this week! I nibbled as I sliced and Tasha and I both agree that this is a definite keeper method and recipe!!!!

Enrico Brandizzi · Dec 14, 2014

Please, accept this as my official TD entry pic.
Complete cook is here http://www.bbq-brethren.com/forum/showthread.php?t=202052

IMG_4716 di BBQness, su Flickr

16Adams · Dec 14, 2014

Center Cut Beef and Spares

I've tried. Honestly I've tried. Please accept this as my with a bone entry. Hope this one goes thru. Beef center cut ribs on the outside with spares inside. Ozark Oak lump with 50/50 mix peach and pecan smoke. Glaze is Stubbs Seet Heat. Seasoning was old school late 50's. Lowerys Seasoning salt. Thanks for looking.

16Adams · Dec 14, 2014

Money shots 16Adams

16Adams · Dec 14, 2014

16Adams

Discussion Thread -> "With a Bone" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

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