Discussion Thread -> "Cooked With Booze, Part II!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

I'll be the first to start this off. Please accept this as my entry into the "Cooked with Booze, Pt II" TD.

Tequila Beef Fajita's - Details in link

BTW, it isn't mentioned in this post, but the details thread mentions that the Tequila is used in the marinade. (Thanks Toast!)

Please except this following as my entry picture:

I know there are going to be several entries better than mine. It should be a great TD... :mrgreen:

The bar has been set!

Old #7 Wings & Over Proof Rum Balls

Please accept this as my entry photo.

And a link to the cook.
http://www.bbq-brethren.com/forum/showthread.php?t=204526
Thanks for taking a look.

Official Entry

Please accept the Mac and Jack African Amber 7 Meat Chili as an entry in the "Cooked with Booze, Part II" TD

Of course the Booze is in the Chili and in the Cooks!

The full cook is here
http://www.bbq-brethren.com/forum/showthread.php?p=3156405#post3156405

Please use this entry photo


View attachment 107187

Thanks for Lookin

Smoked 82 pounds of raw pork for 5 different Super Bowl parties this weekend. I had a couple of pounds left so I decided to try a drunken style pulled pork chili!
Along with the chili I made a beer infused bacon, cheddar, jalepeno cornbread.
I was very surprised with how well it all turned out. I think I could have ate the entire cast iron pan of corn bread............... Oh and the extra beer and gold tequila might have made it just a little better than it really was............. L:roll:L



Please accept this as my official "Cooked with Booze" entry!

Happy Smoking,
Carolina OutlawZ

Those are great looking entries Smoke Dawg and Carolina Outlawz.

Some how, I think I am going to regret posting my entry so early. Feel like I have a BIG target on my back and just took the first two of many direct hits!

THoey, your silly. I looked at the entries and really wasn't gonna post. Your photo is top notch and will probably take this thing........
Guess I just posted to be in the mix...... Made for a good supper anyway.

Yours looks beautiful to me. We'll see next week! Good luck!

Please accept this as my official entry to the "Cooked with Booze" TD...

Superbowl Sunday and it needs wings. PERIOD! :wink:

Followed this recipe loosely...

http://www.hellmanns.com/recipes/detail/32676/2/maple-bourbon-glazed-chicken-wings

Rounded up all the goodies!



Rubbed the wings with Oakridge HDD and threw them on Earl with a mix of pecan hickory and bradford pear.



I also had a pork tenderloin on that was rubbed with Spicewine Heffer Dust and smoked to 140F served on Hawaiian rolls with Shagdog's Bourbon BBQ sauce and some gouda...but no pics of that.

Here they are with the Maple Bourbon Sriracha Mayo glaze...



After the glaze set-up...and my entry pic below!



Got lots of compliments on the wings and the tenderloin, but the wings were clearly the star of the grub!

Great looking wings Peeps!

Pulled pork with Chalupa sandwich.

Official Booze TD entry.

A while ago I made myself a Chalupa sandwich and my wife a Pulled pork sandwich. Well wouldn't you know it, she got pulled pork on my chalupa sandwich and I got chalupa on her pulled pork sandwich. :tsk: I remembered thinking that someday that would make a great TD entry, well without further ado here is my Pulled Pork with Chalupa sandwich.

Oh and before one of you guys say "I don't see any Chalupas" or "where the fark are the Chalupas" these are the chalupas I'm referring too.

Ok now no more ado.

I started with a boneless pork shoulder rubbed down with Oakridge BBQ secret weapon (love that stuff) lightly smoked on the WSM with post oak @ 280 until it hit about 160.



Then I cut it into chunks so that I could remove most of the internal fat so I wouldn't over dilute my sauce with rendered fat. Here's where the chalupas and booze come in. My braising liquid consisted of 1-1/4 cup cheap red wine, 1 cup cheap water, 2 bell peppers, 2 sweet onions, minced garlic, crushed red peppers, 2 sticks of chourico and a small can of tomato paste.





I tuned the heat down and let it cruise for about 4 hours. The pork had rendered more than what I had hoped for so I separated the fat and reduced the remaining liquid. This is what I ended up with after pulling the pork and mixing in the chalupas.



And my vote pic please.



They were fabulous, thanks for looking.

You are not alone Ron. My limited knowledge of Spanish or even Mexican food says a Chalupa is a Tostada type dish. I don't even see that.

What I do see is some great looking pork that was cooked with booze on a smoker. Meets all the requirements of this TD... :wink:

Ron_L said:

Now I'm even more . I searched that thread for "chalupa" and it came up empty.

Whatever it is, it looks good

Click to expand...

It's Mongo's fault.

http://www.bbq-brethren.com/forum/showpost.php?p=3067535&postcount=15