pcshrews
Full Fledged Farker
- Joined
- Jul 4, 2014
- Location
- Nashua, NH
Discussion Thread -> "Just One Bite"!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)
- Thread starter Moose
- Start date
thunter
is Blowin Smoke!
- Joined
- Mar 22, 2006
- Location
- Indianap...
Black and Blue Ribeye
Today for me was throw down cook day, but so it is with people with lots of children, a few of them the came over for a surprise visit. Of course this complicated my well-thought-out cooking plan for the black and blue ribeye, but what the heck, I love my family and they are always welcome. So, I added a few items to the cook, but my focus will be the ribeye, rice, and the peppers...
I am cooking the lovely cowboy chop that I won in the SausageFest throw down, but my beautiful wife likes steak too... just not so thick! So, I pick up a couple of thin cut rib eyes and now my sweetie can be happy. :-D Here are the steaks rubbed with simple salt and pepper...
One of the reasons I love my Char-Griller offset is that the fire box comes with cast iron grates. Here they are getting ready for the party...
Of course, any good meal needs some sides, so I cooked up some Multi-Grain, Medley Wild Rice. Yes, it's minute rice, but I urge you not to knock this one until you try it. It's really good, and will be used as one of my main sides, and some will be stuffed into one of the red peppers for my vegetarian daughter...
I also needed to grate some cheese for the stuffed peppers. I have extra sharp cheddar and monterey jack...
The red peppers will be coated with EVOO and roasted on the smoker until they are about halfway done. Then I will take them off, stuff them, and put them back on...
I also needed some fresh bacon to chop into pieces, mix into the cheese, and then stuff inside the peppers...
The bacon, peppers, and cheese are ready for a tossing...
The cowboy chop goes into the smoker to hang out in some hickory before getting seared. I like my steaks medium well, so lets see how this will turn out...
And the peppers get stuffed, remember, one is vegetarian...
The peppers are done now, and it's time to sear the steak. Man, I love those cast iron grates...
The steak and the peppers are ready for plating, but let's get a glamour shot first...
Everything is plated and ready for me to devour...
And look at this... it's a perfect medium well! :bow:
Please use the image below as my official entry picture. It's a fork full of ribeye steak and some of the cheesy, bacon'y filling from the stuffed red pepper...
Thanks for viewing!
Today for me was throw down cook day, but so it is with people with lots of children, a few of them the came over for a surprise visit. Of course this complicated my well-thought-out cooking plan for the black and blue ribeye, but what the heck, I love my family and they are always welcome. So, I added a few items to the cook, but my focus will be the ribeye, rice, and the peppers...
I am cooking the lovely cowboy chop that I won in the SausageFest throw down, but my beautiful wife likes steak too... just not so thick! So, I pick up a couple of thin cut rib eyes and now my sweetie can be happy. :-D Here are the steaks rubbed with simple salt and pepper...
One of the reasons I love my Char-Griller offset is that the fire box comes with cast iron grates. Here they are getting ready for the party...
Of course, any good meal needs some sides, so I cooked up some Multi-Grain, Medley Wild Rice. Yes, it's minute rice, but I urge you not to knock this one until you try it. It's really good, and will be used as one of my main sides, and some will be stuffed into one of the red peppers for my vegetarian daughter...
I also needed to grate some cheese for the stuffed peppers. I have extra sharp cheddar and monterey jack...
The red peppers will be coated with EVOO and roasted on the smoker until they are about halfway done. Then I will take them off, stuff them, and put them back on...
I also needed some fresh bacon to chop into pieces, mix into the cheese, and then stuff inside the peppers...
The bacon, peppers, and cheese are ready for a tossing...
The cowboy chop goes into the smoker to hang out in some hickory before getting seared. I like my steaks medium well, so lets see how this will turn out...
And the peppers get stuffed, remember, one is vegetarian...
The peppers are done now, and it's time to sear the steak. Man, I love those cast iron grates...
The steak and the peppers are ready for plating, but let's get a glamour shot first...
Everything is plated and ready for me to devour...
And look at this... it's a perfect medium well! :bow:
Please use the image below as my official entry picture. It's a fork full of ribeye steak and some of the cheesy, bacon'y filling from the stuffed red pepper...
Thanks for viewing!
Wholly Molly TONY!
Awesome entry... and I'm gonna zero out for this one... guaranteed!
Thread for my Pork CHAWPS is here!
And This could possibly be my entry shot... FWIW...:icon_blush:
Well... it was delicious though!
Cheers!
Bill
P.S Oh, and CD... I LIKE BURNED CORN, so let of on this. It's my only chance of winning something this year if I burned something! :lol:
Awesome entry... and I'm gonna zero out for this one... guaranteed!
Thread for my Pork CHAWPS is here!
And This could possibly be my entry shot... FWIW...:icon_blush:
Well... it was delicious though!
Cheers!
Bill
P.S Oh, and CD... I LIKE BURNED CORN, so let of on this. It's my only chance of winning something this year if I burned something! :lol:
cliffcarter
is one Smokin' Farker
- Joined
- Feb 21, 2011
- Location
- Old...
This is my entry- Cheeseburger Bacon Bombs
Simple ingredients, cheese, bacon, 80/20 burger, powdered maple sugar, my rib rub and sour cream glazed donut "holes" from Tim Horton's-
the shell casing for the bombs-
Mini burgers with rib rub-
Thin cut bacon that has bee liberally coated with maple sugar-
In the skillet-
Out of the pan-
All assembled-
Please use this shot as my entry pic-
Simple ingredients, cheese, bacon, 80/20 burger, powdered maple sugar, my rib rub and sour cream glazed donut "holes" from Tim Horton's-
the shell casing for the bombs-
Mini burgers with rib rub-
Thin cut bacon that has bee liberally coated with maple sugar-
In the skillet-
Out of the pan-
All assembled-
Please use this shot as my entry pic-
Now THIS is a thing of beauty:
Outstanding work, Cliff!
Outstanding work, Cliff!
thunter
is Blowin Smoke!
- Joined
- Mar 22, 2006
- Location
- Indianap...
Cliffcarter, those bacon bombs are calling my name! :eusa_clap
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Location
- Memphis...
Warlord. How stunning.
Please consider this my official entry into the "Just One Bite" Throwdown.
Someone gave me some grief once because I used the crutch on my ribs, so today I decided to do a test. Two racks St. Louis ribs, membrane pulled, and rubbed with the same Slap Yo Mama rub. Also made some Pig Shots and a Spicy Slaw.
Both racks trimmed and rubbed...
On the grill at 270* for about an hour with some cherry wood.
Started making the Pig Shots. A 1/2 inch slice of Sausage, wrapped in half a piece of Pepper Bacon...
Dropped a Salad Shrimp in each...
Topped with a mixture of Cream Cheese, Cheddar Cheese, Sour Cream, Slap Yo Mama seasoning, and topped with another shrimp.
After two hours, I pulled one of the racks of ribs and wrapped it in foil.
Both racks back on the pit. Will go another hour and then unfoil the one rack.
After that last hour nekkid again, they both pass the bend test. The rack on the left was the foiled rack. It is a little lighter in color and there is more pull back off the bones. The rack on the right was the one that was nekkid the whole way.
All sliced. Bottom row was wrapped.
Got good color on the ribs.
Pig Shots were on the gasser at around 300* for 60 mins and then threw them on the smoker with a couple more small pieces of cherry until done.
Both racks of ribs were tender and tasty. The rack wrapped in foil was just a little more juicy. Guess I will be staying with the crutch.
A Pig Shot for the wife and I.
The perfect bite... Sausage, Bacon, Cheesy, Shrimp. PLEASE YOU THE FOLLOWING AS MY ENTRY.
Thanks for looking!
Someone gave me some grief once because I used the crutch on my ribs, so today I decided to do a test. Two racks St. Louis ribs, membrane pulled, and rubbed with the same Slap Yo Mama rub. Also made some Pig Shots and a Spicy Slaw.
Both racks trimmed and rubbed...
On the grill at 270* for about an hour with some cherry wood.
Started making the Pig Shots. A 1/2 inch slice of Sausage, wrapped in half a piece of Pepper Bacon...
Dropped a Salad Shrimp in each...
Topped with a mixture of Cream Cheese, Cheddar Cheese, Sour Cream, Slap Yo Mama seasoning, and topped with another shrimp.
After two hours, I pulled one of the racks of ribs and wrapped it in foil.
Both racks back on the pit. Will go another hour and then unfoil the one rack.
After that last hour nekkid again, they both pass the bend test. The rack on the left was the foiled rack. It is a little lighter in color and there is more pull back off the bones. The rack on the right was the one that was nekkid the whole way.
All sliced. Bottom row was wrapped.
Got good color on the ribs.
Pig Shots were on the gasser at around 300* for 60 mins and then threw them on the smoker with a couple more small pieces of cherry until done.
Both racks of ribs were tender and tasty. The rack wrapped in foil was just a little more juicy. Guess I will be staying with the crutch.
A Pig Shot for the wife and I.
The perfect bite... Sausage, Bacon, Cheesy, Shrimp. PLEASE YOU THE FOLLOWING AS MY ENTRY.
Thanks for looking!
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Location
- Memphis...
BAM!! :becky:
thunter
is Blowin Smoke!
- Joined
- Mar 22, 2006
- Location
- Indianap...
Good lawd Terry! That's farkin' fantastic! :hail:
Double BAM!!!!:shock:
What he said and then some :thumb::thumb:
DerHusker
Babbling Farker
- Joined
- Apr 5, 2012
- Location
- Escondid...
Please accept this as my entry into this Throwdown.
Took my ingredients outside and set-up my work space. (Blatant cute puppy photo crutch included)
Rolled out my dough and placed it on some parchment paper.
Painted the dough with a mixture of minced garlic and EVOO.
Put on the tomatoes and seasoned them with fresh ground sea salt, black pepper and some Italian herb blend.
Now some fresh basil,
red onion,
sliced prosciutto,
goat cheese,
and some mozzarella.
Now on to the 500 degree kamado for 10 minutes. Here it is half way thru after I removed the parchment paper.
Done and cut.
Plated shots.
Money Shot below.
Oh Yeah! :becky:
Took my ingredients outside and set-up my work space. (Blatant cute puppy photo crutch included)
Rolled out my dough and placed it on some parchment paper.
Painted the dough with a mixture of minced garlic and EVOO.
Put on the tomatoes and seasoned them with fresh ground sea salt, black pepper and some Italian herb blend.
Now some fresh basil,
red onion,
sliced prosciutto,
goat cheese,
and some mozzarella.
Now on to the 500 degree kamado for 10 minutes. Here it is half way thru after I removed the parchment paper.
Done and cut.
Plated shots.
Money Shot below.
Oh Yeah! :becky:
***** MY OFFICIAL ENTRY INTO THE JUST ONE BITE THROW DOWN*****
So the inspiration for this cook came from a love of a dish I get at a local German restaurant The Newportville Inn. They are a German based restaurant and while I am no judge of authenticity I do love their food. They have a German Meatball entree that is just amazing. It's a meatball with sauerkraut and cream cheese then breaded and fried. Of course theirs is served with spatzel and I wish could have done that here but I did the best I could with what I had. I didn't go off of any one recipe and kinda of did my best of combining a few I found online to replicate theirs while also going for a more traditional BBQ appeal and cooking ability.
The basic idea was to create and combine a few different things and come up with a German Sauerkraut Schnitzel Frikadellen, which it my translation is a meatball type thing with equal amounts of beef and pork a bit of onions, garlic, cream cheese, then breaded and usually pan fried. But This being a site based on cooking over fire, I cooked these in-direct over lump charcoal and cherry wood.
I used 2 lbs ground beef, 1 lbs ground sausage meat, and 1 lbs bacon that I diced finely.
I then added about 1 cup of Sauerkraut and 1 1/2 packs of cream cheese. (2 packs would have been better) 2 tbls minced garlic, half an onion (diced finely), 1 tsp Chinese 5 spice, 1tsp salt, 1 tsp pepper.
I then mixed that all in by hand and then let the meat relax and chill in the fridge and started the fire.
After a rest in the fridge I formed the meatballs and then used House of Autry's chicken breading to give them a coating. This was my BBQ attempt at a Schnitzel coating, didn't thing an egg dredging would work to well. I then popped them in to the chest freezer to firm up before the cook.
I put half on a OTG Weber using in-direct heat from Royal Oak Lump and Cherry chunks, the other half went onto the WSM's lower rack with Cherry and Hickory.
Here they are finished up. Crisp outer shell, delicious juicy meat, with a hint of the rich five spice melding the beef and the pork. Melty, creamy, cream cheese, and the tangy bite of the sauerkraut.
**Please use the below picture as my offical entry***
So the inspiration for this cook came from a love of a dish I get at a local German restaurant The Newportville Inn. They are a German based restaurant and while I am no judge of authenticity I do love their food. They have a German Meatball entree that is just amazing. It's a meatball with sauerkraut and cream cheese then breaded and fried. Of course theirs is served with spatzel and I wish could have done that here but I did the best I could with what I had. I didn't go off of any one recipe and kinda of did my best of combining a few I found online to replicate theirs while also going for a more traditional BBQ appeal and cooking ability.
The basic idea was to create and combine a few different things and come up with a German Sauerkraut Schnitzel Frikadellen, which it my translation is a meatball type thing with equal amounts of beef and pork a bit of onions, garlic, cream cheese, then breaded and usually pan fried. But This being a site based on cooking over fire, I cooked these in-direct over lump charcoal and cherry wood.
I used 2 lbs ground beef, 1 lbs ground sausage meat, and 1 lbs bacon that I diced finely.
I then added about 1 cup of Sauerkraut and 1 1/2 packs of cream cheese. (2 packs would have been better) 2 tbls minced garlic, half an onion (diced finely), 1 tsp Chinese 5 spice, 1tsp salt, 1 tsp pepper.
I then mixed that all in by hand and then let the meat relax and chill in the fridge and started the fire.
After a rest in the fridge I formed the meatballs and then used House of Autry's chicken breading to give them a coating. This was my BBQ attempt at a Schnitzel coating, didn't thing an egg dredging would work to well. I then popped them in to the chest freezer to firm up before the cook.
I put half on a OTG Weber using in-direct heat from Royal Oak Lump and Cherry chunks, the other half went onto the WSM's lower rack with Cherry and Hickory.
Here they are finished up. Crisp outer shell, delicious juicy meat, with a hint of the rich five spice melding the beef and the pork. Melty, creamy, cream cheese, and the tangy bite of the sauerkraut.
**Please use the below picture as my offical entry***
MS2SB
is Blowin Smoke!
- Joined
- Jun 28, 2010
- Location
- Bothell, WA
If it had been cooked during the allowable time period I would have. Alas I fired my load to early.
one bite td
Seasoned Mahi Mahi, ready for blackening.
On the grill.
Oysters
One side blackened.
Added a little shrimp to the cook!
Everything almost ready to devour!
Added garlic butter to the oyster.
Up close and personal!
PLEASE ACCEPT THE FOLLOWING PICTURE BELOW FOR MY TD ENTRY: Oyster on the half shell with sauce.
Seasoned Mahi Mahi, ready for blackening.
On the grill.
Oysters
One side blackened.
Added a little shrimp to the cook!
Everything almost ready to devour!
Added garlic butter to the oyster.
Up close and personal!
PLEASE ACCEPT THE FOLLOWING PICTURE BELOW FOR MY TD ENTRY: Oyster on the half shell with sauce.
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