Our new July Special TD category is..."2016 Beef Short Rib Master!"
This was Silverfinger's entry in the 2015 "A Bone Runs Through It!" Throwdown
MASTER'S CUT CATEGORY DESCRIPTION - READ CAREFULLY BEFORE ENTERING
1. Your entry must consist of Beef Short Ribs as a primary feature. The beef short ribs can be bone-in, flanken cut, or boneless, your choice of ONE style.
2. You must cook the cut of meat using a charcoal and/or wood fired grill or smoker, or over an open wood fire.
3. Only one entry may be submitted per person.
4. You must submit at least one photo of your cut of meat in raw form, another one while it is on the cooker (note it does not still have to be in whole form while cooking), and at least one photo of your completed dish. You can submit other photos if you wish, but you must include these 3 to showcase the piece of meat, how you're cooking it, and the result. In other words, your entry will include 3 photos, not one. You are encouraged to post your full cook thread in QT, and link back here to this entry thread, but you MUST include these three photos in this entry thread. Here is an example from a previous Master's Cut TD Vote thread:
http://www.bbq-brethren.com/forum/sh...d.php?t=101743
5. No sides are allowed. You may however dress your dish with other (edible) items to pull the dish together into one specific entree. For example, with a short rib you could make a bed of salad greens, topped with sliced short rib, and dressed with other foods. However, a short rib or short ribs with a baked potato and/or asparagus on the side is not allowed. The entree you create must stand on its own.
You may submit entries that are cooked from Friday 7/1/16 through the entry submission deadline of 12pm (NOON), Central US Time on Monday 7/25/16.
Entry pictures must be submitted by 12 p.m. (NOON) Central US Time on Monday 7/25/16
Click here to READ THE RULES for the BBQ Brethren Throwdowns...
Best of luck and even better eats to all!
This was Silverfinger's entry in the 2015 "A Bone Runs Through It!" Throwdown
MASTER'S CUT CATEGORY DESCRIPTION - READ CAREFULLY BEFORE ENTERING
1. Your entry must consist of Beef Short Ribs as a primary feature. The beef short ribs can be bone-in, flanken cut, or boneless, your choice of ONE style.
2. You must cook the cut of meat using a charcoal and/or wood fired grill or smoker, or over an open wood fire.
3. Only one entry may be submitted per person.
4. You must submit at least one photo of your cut of meat in raw form, another one while it is on the cooker (note it does not still have to be in whole form while cooking), and at least one photo of your completed dish. You can submit other photos if you wish, but you must include these 3 to showcase the piece of meat, how you're cooking it, and the result. In other words, your entry will include 3 photos, not one. You are encouraged to post your full cook thread in QT, and link back here to this entry thread, but you MUST include these three photos in this entry thread. Here is an example from a previous Master's Cut TD Vote thread:
http://www.bbq-brethren.com/forum/sh...d.php?t=101743
5. No sides are allowed. You may however dress your dish with other (edible) items to pull the dish together into one specific entree. For example, with a short rib you could make a bed of salad greens, topped with sliced short rib, and dressed with other foods. However, a short rib or short ribs with a baked potato and/or asparagus on the side is not allowed. The entree you create must stand on its own.
You may submit entries that are cooked from Friday 7/1/16 through the entry submission deadline of 12pm (NOON), Central US Time on Monday 7/25/16.
Entry pictures must be submitted by 12 p.m. (NOON) Central US Time on Monday 7/25/16
Click here to READ THE RULES for the BBQ Brethren Throwdowns...
Best of luck and even better eats to all!
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