IN PROGRESS: Discussion Thread -> SPECIAL*** "Let's See Your Best Grillshots!"*** Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

[Happy Hapgood]

Toast, while this is a special TD and multiple entries are allowed, Moose and I ruled earlier in the thread that only one entry per cook is going to be allowed. Please let me know which one to use.

Ooops, I missed that part. Please use entry one of two (the steak) for entry shot.

Thanks.

 

[silverfinger]

Official Entry

This is a 16 pound brisket (Angus Choice) that cooked for 16 hours.

Cook thread can be found here.
Thanks for looking!

http://www.bbq-brethren.com/forum/showthread.php?t=197613

 

[smoke ninja]

official entry into the grill shot TD

I made up some candied ribs today. They turned out great. Here's the cook thread:

http://www.bbq-brethren.com/forum/showthread.php?t=197680

I seasoned them with 50/50 Cabela's sweet rib rub and my house brisket rub.



Mixed up some brown sugar, melted butter and a drizzle of honey and wrapped em up




Look at that bend



Lets eat. They were delicious. Sweet, sticky with a hint of cinnamon and spice.



My grill shot (polling pic):

 

[Firby13]

I'm in.
The first 50 of the 85 chicken halves we did yesterday.
Please use this picture:

Thanks for looking

 

[Mrtodd777]

Please accept this as my official entry shot.

 

[THoey1963]

If I can't put up a quality photo, maybe I can make up for it with quantity...

 

[93vpmod]

Bacon Wrapped Jalapeno Spinach Beef Steak & Cheese Ravioli

Please accept this as an official TD entry in the "Lets see your best grill shots."

 

[Ron_L]

Official Entry...

Let's see if I remember how to do this...

When I was shopping this afternoon a couple of dry aged ribeyes were calling my name, so I decided that Sunday night was steak night :-D

I rushed them with some olive oil and seasoned them with Weber's Chicago Steak Seasoning and they hit the grill...

Please use this as my entry photo, peeps!

I cooked mine to medium rare...

I also sautéed some fungus (cremini mushrooms)...

And served it with a caprese salad with fresh local tomatoes and basil...

 

[fantomlord]

Official entry...no cook thread or plated pics, just a grill shot. Ribeyes on the kettle over some nice hot lump

 

[deepsouth]

i'll give this a try.......

 

[peeps]

i'll give this a try.......

The image data from Photobucket says that this image was taken on 4/25 of this year, so this would not be eligible for this throwdown since it was not grilled/smoked during the TD period.

Sorry, man... :sad:

 

[deepsouth]

The image data from Photobucket says that this image was taken on 4/25 of this year, so this would not be eligible for this throwdown since it was not grilled/smoked during the TD period.

Sorry, man... :sad:

what? do you expect me to read the rules or something?

 

[Firby13]

Entry # 2

Friends wedding / Pig Roast last Saturday:

The Pig was already cooked. I just helped pull / chop etc.
What we ended up with was a pig skin. we already had the pit going for corn
so one keg of Heineken later I says to myself "self'" I says, "lets make some Cracklings." ( which I have never done or seen done.)
We ended up with some really good pork rind I think, at least.

Pulling etc:
The Lady in the dress walked up and asked for the tongue when I first started, and then came back and asked if she could help ... Well Yea!

The Skin fat down on the fire:

Fat side up frying itself.
Please use this shot:

The end result:

Thanks For looking!

 

[Firby13]

#3 Entry shot only:

Boneless Pork Chops on the grill, Monday or Tuesday, I don't remember.
They were good though!

 

[Moose]

***Please Accept This as My Official Entry in the "Let's See Your Best Grillshots" Throwdown***

Last night was the first real cook I've done since we've moved into our new place. Still have tons to unpack, and only have access to my Kingsford Oval at the moment, but that's not a bad thing as it's delivered for me every time since I got it eleven years ago.

But I digress. A fine USDA Prime Tri-Tip caught my eye yesterday at our local Ralph's meat counter:

Not possible to take a pass on a piece of meat like that!

Seasoned up with Cattleman's Coffee rub, seasoned salt and seasoned pepper:

I cooked the meat indirect over mesquite lump and a chunk of oak for about half an hour, then finished it off direct for a few minutes.

And here it is shortly before I pulled it off the grill:

Please use the above pic as my entry shot, please.

After a ten minute rest, I began slicing:

Man was that good - literally melt in your mouth beefy goodness! And all that savory juice got sopped up with some of The Missus' homemade garlic bread.

 

[Ron_L]

That's was a beautiful tri-tip, Moose! You should have cooked it like a brisket :twisted:

 

[Enrico Brandizzi]

My Porcini's beef ribeye roast.

Starting from this


IMG_2768 di BBQness, su Flickr



IMG_2773 di BBQness, su Flickr


I applied some porcini's dry rub + salt and pepper to taste.



IMG_2776 di BBQness, su Flickr


3 hours and 30 min later it was like this


IMG_2817 di BBQness, su Flickr



IMG_2819 di BBQness, su Flickr


Sliced



IMG_2855 di BBQness, su Flickr

Please, consider this as my official entry to the Best Grillshots TD


IMG_2820 di BBQness, su Flickr

Thanks for stopping by
Enrico

 

[Shagdog]

This is an official entry



Cook thread

http://www.bbq-brethren.com/forum/showthread.php?t=198381

 

[Tonybel]

Here's our official entry.



Complete cook thread here.

http://www.bbq-brethren.com/forum/showthread.php?t=197404

Thank you
Tony and Maribel

 

[Firby13]

Sneaking in one last entry.
Spares on the UDS Saturday.

On the UDS:

Off trail riding for a few hours:

Sauced and set. Please use this one:

Plated:

Thanks for looking!