Discussion Thread -> "2015 Memorial Day Open" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Here is my official entry for the Memorial Day throwdown. We had a big feast including shredded beef sandwiches, smoked Italian sausage, potato salad, and a lot of other great food. Around here you never know what the weather will be for Memorial Day, but this year it was beautiful. A great day for a cookout.

Here is the cook thread: http://www.bbq-brethren.com/forum/showthread.php?p=3253268

Please use this as my entry picture.

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I've got my entry documented here:
http://www.bbq-brethren.com/forum/showthread.php?p=3253181&posted=1#post3253181

Pork back ribs smoked over pear and white oak, rubbed with Odie's secret rub plus brown sugar and raw unfiltered apple juice.
Thanks for the entry!

Please include your entry picture in your post if you would like to have it included in the voting...

If you can't edit the post to include it, please post a new reply with the required info and I'll delete the one above. Thanks in advance! :thumb:
 
Oops

Too late for the sandwich contest, so per suggestions I've moved it here.

NB: Please use photo #2 for my entry.

I just joined and so have only recently started looking through the different parts of the site - if I missed the cut-off it's cool, but here's my entry anyway.

This was from Pentecost Sunday, where every year at the airfield down the road they have a 'meeting aerien' AKA airshow.

Tickets are expensive - at least they are when you have a family of five - and so we always just go picnic in the fields behind the airfield where there are hiking and quad paths. We set up a tent for the kids and chowed down on this shooter's sandwich that I made.

Ingredients:

  • 3.7 pound boule de pain au levain (sourdough country loaf, if you will)
  • 4 confit duck legs, 1 magret de canard (duck breast from ducks raised for foie gras)
  • 1 cucumber, sliced, salted and then rinsed and dried
  • 2 cups Do Chua (quick pickled julienned daikon and carrot, although I couldn't find daikon so I used radishes from the garden)
  • a bottle of Hoisin sauce
Method:

  • Render fat from duck legs and let the skin crisp up (low flame on stovetop)
  • Crosshatch score the magret skin cutting halfway down into the fat
  • Starting with a cold cast iron pan, put magret skin-side down and cook on low, fat will render & skin will crisp - once skin is crispy enough (don't forget to spoon off the rendered fat every now and then) bump the heat up a bit, flip and cook to desired internal.
  • Shred duck leg meat, skin, and magret meat & skin
  • cut the top off the boule, rip out most of the innards (save them for torn breadcrumbs later), put half the cucumbers in a single layer on the bottom, then take half the Do Chua and layer it, then half the bottle of hoisin, then duck, then repeat with remaining cucumber, do chua, and finally spread the remaining hoisin on the top of the boule (the part you cut off)
  • wrap tightly in butcher paper, tie up, and apply a heavy weight to the top. I used two cases of beer stacked on top of a half sheet pan, to more evenly distribute the weight.
  • Let it set for ~3 hours to overnight
  • Slice and serve!
Photos or it didn't happen of course. First two are of the sammie, third is kids and wife in a field of barley, fourth is a Douglas DC3 and two Beech Be.18.


P.S. Here's a list of the planes that flew over:

Prélude
– Scheibe SF28
– BB Jodel D9
– Piel CP80
La Marine Nationale
– Dassault Rafale x2
– Breguet Br.1050 Alizé
– Morane-Saulnier MS.760 Paris
– NH90 Caiman
Les débuts de l’aviation
– Morane Type H
– Morane Type G
– Blériot XI²
– Caudron GIII
Les Biplans
– Stampe SV4 X4
– Bucker Bü.131 Jungmann x3
La guerre 14 – 18
– SE5-Rep x2
– Fokker Dr.1 Triplan
– Albatros
– LVG
– Bristol F2 Fighter
La Voltige en planeur
– Pilatus B4
La Voltige ancienne
– Bücker Bü.133 Jungmeister X2
La Voltige moderne
– Extra 330SC (EVAA)
La Patrouille Aerostars
– Yakovlev Yak 50 x6
Adémai Aviateur
– Piper J3
Les Avions De Havilland
– DH.100 Vampire
– DH.82 Tiger Moth
Les Faucons de Staline
– Yakovlev Yak 11 x2
– Yakovlev Yak 3 x2
La Bataille d’Angleterre avec véhicules et figurant en uniforme d’époque
– Supermarine Spitfire
– Hawker Hurricane MkII
– Gloster SS.37 Gladiator
La Bataille de France
– Curtiss P-36 Hawk 75
L’Evocation de la seconde guerre mondiale 39-45
– Junkers Ju-52 x2
– Fielser Fi.156 Storch
– North-American P-51D Mustang
– Pilatus P2
TORA TORA TORA !!!
– North American T-6 Texan x6
– AT6M Zero (Advanced T-6 Modified)
– Naval Aircraft Factory N3N
– Ryan PT-22
Fin de TORA
– Curtiss P-40N Warhawk
– Consolidated PBY Catalina
– Commonwealth CA-12 Boomerang
La Sécurité Civile
– Canadair CL415
– Grumman S-2 Tracker
– Eurocopter EC145
Les avions Marcel Dassault
– Marcel Dassault MD 311 x2
Classic formation
– Douglas DC3
– Beech Be.18 x2
Amelia Earhart
– Lockheed L-12 Electra Junior
La Voltige en hélicoptère Red Bull
– Bölkow Bo105
La Patrouille Hawker
– Hawker-Siddeley Sea Fury
– Hawker Siddeley Hunter
L’Armée de l’Air
– Dassault Rafale présentation Alpha
Les Avions Boeing
– Boeing PT-17 Stearman x6
– Boeing B.737
Apocalypse now
– Bell 206
– Douglas AD4 Skyraider x3
– North American OV-10 Bronco
Un Duo voltige
– Avions Mudry CAP.231
– Curtiss Pitts Special S2
La Patrouille de France (PAF)
– Dassault Aviation & Dornier Alpha Jet x8
 

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***Moderator's Note***


Folks, please read the rules before entering throwdowns if you are not familiar with them, especially rules 3 & 9:

3. To enter your dish in a Throwdown it must first follow all rules defined in this post. To make your entry, please create a post in the Throwdown ENTRY thread for the category that you wish to enter. You must clearly state at the BEGINNING of your post that you intend for your post to be an official entry into the Throwdown, and it must be clear enough that the moderator understands your intention. This can be as simple as saying, "Please accept this as my entry into this Throwdown". Any post that does not state this intent at the beginning of their post, or does not say so in a clear enough manner for the moderator to understand WILL NOT be included in the Voting for that Throwdown.


9. Only one picture from your entry can be used for voting, so please specify which one you want used, otherwise the moderator will choose and the moderators decision is final. You are allowed to enter more than once but only one of your entries can be used in the voting thread (for example if you want to enter a second dish that will replace your first one). You must CLEARLY state which entry is the one you want to go to the vote thread. Otherwise the moderators will choose for you and that decision will be final. If the moderator did not choose the photo/entry you explicitly specified, please send the moderators a PM and we will do our best to correct the issue.

Complete rules are here:

http://www.bbq-brethren.com/forum/showthread.php?t=135049




 
***Please Accept This as My Official Entry in the 2015 Memorial Day Open Throwdown***

We decided to do our Memorial Day cookout on Sunday, instead of Monday.

Started out with a rack of meaty baby backs, dusted generously with John Henry Pecan rub:

DSC_3406_zpsttod0peb.jpg


Onto the top rack of the Vision Kamado:

DSC_3408_zps0tupzqx6.jpg


Chugging along nicely at a perfect 275:

DSC_3410_zpshufdrdxe.jpg


About halfway done:

DSC_3411_zps5pf8znzn.jpg


Not too long afterwards, I fired up my red drum for the roadside chicken, but not before I positioned my portable butcher cart between both cookers:

DSC_3422_zpsgvc7vshm.jpg


On went the chicken:

DSC_3419_zpstmupzx8h.jpg


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Ribs are getting close as they are starting to "weep":

DSC_3415_zpsyetkaqzj.jpg


At that point, I started brushing the ribs with some Blazing Bart's BBQ Sauce, and the chicken was getting closer:

DSC_3426_zpskmqqzfcs.jpg


The chicken I generously mopped with the roadside mixture about every 5 mins. Here is the chicken just before I pulled it:

DSC_3427_zpsadkyectx.jpg


And finally, here is all the protein plated:

DSC_3431_zpshofdglfp.jpg


Please use the photo below for my entry pic:

DSC_3440_zps7erlg8c1.jpg


Didn't get a pic of the sides, but we had sweet corn on the cob, and fresh fruit salad consisting of pineapple, strawberries, and raspberries as a palate cleanser. The chicken and ribs were off the hook, and the fruit and corn was the perfect accompaniment!

If you've never tried Roadside chicken, I cannot recommend it highly enough. Here's a full tutorial I did:

http://www.bbq-brethren.com/forum/sh...ad.php?t=88850

Enjoy!
 
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