Discussion Thread -> SPECIAL** "Noobians vs. Vets: Season 4!"** Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

[code3rrt]

Vet's entry please

A little smokey meatloaf into the mix;

Very tasty!

Thanks,

KC

 

[Biloxidman]

Here's Noob entry!

First filet on the Joe.

A little MagicDust...

Big Joe up to350 dome, so I figure grate temp is at least 400

A little rest...

Not bad for a first time..

 

[THoey1963]

Vets entry. A seafood dinner of Grilled Lemon Pepper Tuna, and Slap Ya Mama Scallops and Shrimp. Please use the plated pic as my entry.

 

[SmittyJonz]

Team NOOB Entry: Cook Thread: http://www.bbq-brethren.com/forum/showthread.php?t=216320




Entry pic below:

 

[Big George's BBQ]

This is my 2 ms entry in the Noobian vs Vet TD. This is a Vet entry. Please use this as my official pic

Here is the cook thread
http://www.bbq-brethren.com/forum/showthread.php?t=216374

 

[silverfinger]

Vets Entry. ARRRGH

This is my entry as a Vet
Had been craving some beef ribs (also known as "Steak on a Stick" or the "Silverfinger Steak") Cooked these in my offset Klose smoker using white oak.

Picked up a cryovac at Sams club. These two racks weighed in at 13.77lb at $4.28lb. Great price!
Love the marbling!

First thing I did was get rid of the membrane.

Next I gave it a thick coating of bacon grease (a trick I learned from Cowgirl) then lightly sprinkle kosher salt, granulated garlic and fresh ground peppercorns over it.

I smoked these in my offset Klose Smoker using white oak splits for about 6hrs at 275 to 300 and they were probe tender!

The bones fall off!

This was pull apart tender, very juicy!

Please use this photo below as my Money Shot! Thanks for looking!

More about this cook in Q-Talk.
http://www.bbq-brethren.com/forum/showthread.php?p=3337008#post3337008

 

[Moose]

Dang, Ray, you are the BEEF RIB MASTER! :hail:

 

[bluetang]

Dang, Ray, you are the BEEF RIB MASTER! :hail:

You got that right!

 

[Al Czervik]

I can only imagine this is the light that you see at the end of the long tunnel some day. :mrgreen:

 

[silverfinger]

Dang, Ray, you are the BEEF RIB MASTER! :hail:

Thanks Richard!!
I prefer to call it "Steak On A Stick Master" or "Silverfinger Steak Master" :heh:


All kidding aside, that's quite a compliment!! Thank you!!:wink:

I can only imagine this is the light that you see at the end of the long tunnel some day. :mrgreen:

I sure hope that's part of it! :becky:

 

[Blythewood BBQ'er]

One for the vets! Smoked NY Strip Roast and lobster tails.

Cook thread http://www.bbq-brethren.com/forum/showthread.php?t=216398

please use this as my official vet entry.

 

[Moose]

I think we need an instant reply of Ray's entry. Please allow me:

 

[peeps]

Team NOOB Entry: Cook Thread: http://www.bbq-brethren.com/forum/showthread.php?t=216320

Which is the entry pic?

 

[bluetang]

Easy Peasy Meat Pies Throwdown entry for the Vets.

Broke out the pie irons for this. Thawed out some homemade Italian sausage along with some peppers, sweet onions, tomato sauce, mozzarella, Parmesan, and store bought pie dough. Went down like this:
The goods

Smelling good!

A bit of nibbling occurred right about here

Spread the dough, fill 'em up, and fire away.

The moment of truth

Mighty pleased with the outcome, please use the following shot for entry and thanks for lookin!

___

 

[SmittyJonz]

This one:

 

[SmokinJohn]

For the Noobs (preying on the sympathy vote from the Aussies):

Pulled Lamb Shoulder

http://www.bbq-brethren.com/forum/showthread.php?t=216585

I'm working on my plating....

Use this one for the money shot, please.

 

[Dillo_Duster]

I am entering as a newb...

its been a while since i have smoked or been posting here.

I did a approx 4lb pork loin yesterday, first smoke in almost 2 years

trimmed and covered in EVVO and dillo dust:

in the smoke:

of the smoke, ready to rest:

plated and ready to eat (please use as my entry pic):

 

[Shagdog]

That's a wrap! I'll show you guys my poll in a minute..