Discussion Thread -> "I Am The Creator!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Man this has me thinking

My head hurts already...

Who the fark is ecide?

mattmountz94 said:

Man this has me thinking

Click to expand...

THoey1963 said:

My head hurts already...

Click to expand...

^^Agree for sure. There are not to many things we have not seen here at the Brethren, but I was hoping to stir up the creative juices, as I know there are a lot of creative folks around here.
Usually, when I have the privilege of choosing a TD topic, I already have an idea in my head, in this case..............nada :shock::doh:.
I'm not the most creative guy in the world for sure, hope I can come up with something:decision:.
I don't see a companion "delinquent" thread, figured it would be loaded with Star Trek references for some reason.

Anyway, sounded like a good idea at the time.

KC

Will m80s be allowed?

C'mon folks. There's a $159.00 prize at stake here.

Well I'll be first. Hopefully this is creative enough. I haven't seen anything like it yet.

Cook thread is here http://www.bbq-brethren.com/forum/showthread.php?p=3539760#post3539760

Pulled pork, coleslaw deep dish pizza

BAm!

bluetang said:

Who the fark is ecide?

Click to expand...

Gore's wife

My entry to the "I'm the creator" TD

Cook link: http://www.bbq-brethren.com/forum/showthread.php?t=229425

Bam Bam!

Official entry

Please accept this entry for the "I Am the Creator!" TD


I wanted Pork Belly so I got it going and just Created this Sammich with what I had around. Some of the best things are not planned and just happen.

The full cook is here
http://www.bbq-brethren.com/forum/showthread.php?t=229453



View attachment 126672


This Sammich makes me smile!

Thanks for Lookin
SD

Osso Buco over Risotto alla Milanese

This is my entry into the "I Am The Creator!" Throwdown.

[FONT=&quot]First I made up some baguettes for garlic toast. Link:[/FONT]
[FONT=&quot]http://www.bbq-brethren.com/forum/showthread.php?t=229458[/FONT]

[FONT=&quot]Then I made up some Risotto alla Milanese. Link:[/FONT]
[FONT=&quot]http://www.bbq-brethren.com/forum/showthread.php?p=3540666#post3540666[/FONT]

[FONT=&quot]Now I went about making the Osso Buco. Here are most the ingredients. (Not shown are the garlic, Rosemary and Thyme)[/FONT]
[FONT=&quot][/FONT]
[FONT=&quot]And the beef shanks.[/FONT]
[FONT=&quot][/FONT]
[FONT=&quot]I tied them up with some butchers twine, seasoned them with salt and then coated with flour.[/FONT][FONT=&quot] I seared them in my new enameled Dutch oven.[/FONT]
[FONT=&quot][/FONT]
[FONT=&quot]I set them aside and sautéed my veggies. [/FONT][FONT=&quot]Once they had start to wilt I added some tomato paste and stirred it in and cooked for 1 minute.[/FONT] [FONT=&quot]Now I added 1 cup of white wine and let it cook for 1 minute. [/FONT][FONT=&quot]Now I added the oregano, thyme, Rosemary, bay leaf, crushed tomatoes, chicken / beef stock and the beef shanks and brought it to a boil.[/FONT]
[FONT=&quot][/FONT]
[FONT=&quot]I then placed it on the kamado at 325 for 2.5 hours.[/FONT]
[FONT=&quot][/FONT]
[FONT=&quot]When it was ready I made up the Gremolata garnish. (Parsley, Garlic & lemon zest finely miced)[/FONT]
[FONT=&quot][/FONT]
[FONT=&quot]Here it is everything plated with a nice red wine.[/FONT]
[FONT=&quot][/FONT]
Please use the picture below as my polling photo.
[FONT=&quot][/FONT]
[FONT=&quot]Fork Shot![/FONT]
[FONT=&quot][/FONT]
[FONT=&quot]Delizioso!

[FONT=&quot]The ent[FONT=&quot]ire cook thread can be seen here: http://www.bbq-brethren.com/forum/showthread.php?t=229461[/FONT][/FONT]
[/FONT]

Please accept the following as my entry into the "I am the Creator" TD.

Grilled Chile Rellenos (Cook thread HERE)

My Official Entry for the "I Am The Creator" TD

I had a lot of fun doing what ultimately ended up as this week's TD cook. I'm really happy with the way things turned out, considering that I approached this as an open-ended cook. Saw the beautiful pork chops at the market, bought some chicken leg-quarters on sale, received my new shipment of MooGloo, needed to use up some leftover bacon, and a couple days ago I just happened to read about using bourbon to make shatteringly crunchy fried batter. Everything seemed to fall into place, evolving into one cohesive idea. And as convoluted as this process ended up being, I can honestly say that I will make these chops again. Three different meats (pork chop, chicken, bacon), four different cooking methods (cold-smoke, hot-smoke, sousvide, deep-frying), and a generous sprinkle of meat-glue here and there...the ultimate pork chop!

The entire cook thread is HERE.

Please take a look, enjoy the pics, and if you are the least bit inclined to make your own, I can only recommend that you go for it...I kid you not...my best pork chops ever!


Thanks for looking! :thumb::thumb::thumb:

Wow that looks great and the widest post ever - How'd you do that?

I'm guessing you glued them together! :wink: