Discussion Thread -> "Holiday Hot 'n Fast: Poultry or Meat Dish" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Did some hot n fast pulled pork for a family gathering at my parents house. Had to use their old beat up kettle (still prefer that to their fancy gas genesis). Had a 9lb picnic and a 10lb shoulder. Trimmed the skin off and rubbed them up with my own rub mix, and put them on the kettle at about 350.







2 hours in



Now I should mention, I set up a partial snake or ring of fire or whatever. Temps stayed pretty consistent around 330-350, but being that hot, and that close to the fire, I did need to rotate/move the meat every 45 min or so to keep the heat even on the meat.

3 hours in



Bout 5 hours, we're done



Coolered them for a while till dinner. Pulled beautifully. I added back the defatted drippings and a cup of home made NC Vinegar sauce



Served with home made Mac and cheese, a salad, and home made bourbon BBQ sauce. All made by ME!

Please use this for my entry pic



The kids approved!

Open Flame Cook

Today my chores finished early and I was able to start a fire and do some special cooking.
I did some cowboy burgers with bacon, onion, jalepeno, salt, pepper, and garlic.
I also did some chicken thighs for chicken n dumplins tomorrow!
Open flame dessert was a banana boat with graham cracker, marshmellow, amd chococlate chips!

Please accept this as my official turn in photo!
It was a hot and fast over open flame burger with salt, pepper, jalepeno,onion, american cheese, and pepperjack cheese. It also had a mushroom, onion, garlic topping with mayo, whole grain mustard, jalepeno slices, tomato, and lettuce.
Hope this is good enough for an entry?
Carolina OutlawZ

^^^ Mighty Fine Sir! ^^^

Here is my official entry for the Hot and Fast TD.

Here is my cook thread:

http://www.bbq-brethren.com/forum/showthread.php?p=3126898#post3126898







Please use the following as my official entry shot:

Official Entry

Please accept as my official entry Hot and Fast poultry or meat. Whole chicken hung in PBC over Trader Joes all natural briquettes. Chicken seasoned with Carolina Style Rub Some Butt BBQ Seasoning- bustin with mustard, vinegar and spice rub.

Official Entry: Hot and Fast Turkey!

G'day Bruces':becky:

The whole cook thread can be seen here

Here's just a few pics of the cook.



There's my ingredients. Note, I made my own stuffing, which is important. I believe a packet stuffing would be outside those special rules!






Please use this as my entry shot!


Thanks for looking!

Cheers!

Bill

Just winging it.

Here's my entry into the hot and fast throwdown.

Yardbird


Slather in mayo and seasoned with bone sucking rub



Made some buffalo sauce that I basted my winged wonder in during the cook.


Playing with my new toy. Had to get proof the cook was hot enough, don't want to end up with a dq.


All done.



The sauce cooked into the bird and gave it a nice subtle flavor. The skin was good and crispy.

Well I see the polling pic needs to be plated. So here ya go, I hope ya like it cause it's all I got

holiday hot and fast

Sirloin beef kabobs cooked with onions, red and green bell peppers, zucchini, grape tomatoes, brussel sprouts, mushrooms. All grilled at 500 degrees. Please use the plated picture as my Entry Photo. Thanks for looking.

Please accept this as my official entry to the "Holiday Hot 'n Fast: Poultry or Meat Dish" Throwdown.

Finally getting back in the swing of things after the holidays so I'm just now posting up my New Years Day cook.

Choice beef tenderloin ~5 lb. Rubbed with EVOO, Ted & Barneys Original, and some thyme.



It sat in the fridge for a few hours while I watched Baylor vs Mich State battle it out.

Got home and got the Kettle fired up with B&B Oak Lump. When the Kettle got to ~400°F, I threw the meat on.



Made a red wine reduction while it was cooking but didn't get pics...such the slacker, I know!!! But here is a shot of the wine. Local Texas Winery called Rancho Ponte. Wine was their Reserve Tempranillo.



Getting my reverse sear on!





Pulled it at 125°F after the sear and carryover took it to 135°F to 140°F.



Plated with some leftover corn maque choux that made for a NYE dinner party from a recipe posted by Bluesman a while back and some black eyed peas over cornbread.

The Plated Entry Shot below!



Love me a tenderloin! Been eating on it for a couple days now and been loving it!

That's a wrap. I'll get a poll up shortly....