Discussion Thread -> "Veggies!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

[Shagdog]

Our new TD category is..."Veggies!"

This was Caseydog's winning entry in the 2013 "Time for Veggies to shine" TD

As chosen by Big George's BBQ for winning the "Stuffed!" Throwdown


CATEGORY DESCRIPTION - READ BEFORE ENTERING

How about Veggies?

You may submit entries that are cooked from Friday 7/31 through the entry submission deadline of 12 p.m. Central US Time on Monday 8/10/15.


Entry pictures must be submitted by 12 p.m. Central US Time on Monday 8/10/15

Click here to READ THE RULES for the BBQ Brethren Throwdown...

The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.

 

[Big George's BBQ]

This is my official entry in the Veggie TD. Here is the link to the cook
http://www.bbq-brethren.com/forum/showthread.php?p=3318839#post3318839
Please use this as my official entry. Sorry about the poor pic

 

[angryfish01]

Veggie entry

Please accept this my entry into the Veggies throw down.

The full cook is found here

 

[deguerre]

Think I'll join you here, Fish. :becky:

Official entry and such.

\

This fine photo below be my entry pic... damn. I've been Moosed. :shock:

 

[Moose]

Guerry, is the last photo your entry pic?

 

[deguerre]

Sure, why not? I did forget to specify, didn't I? Um, whoops.

 

[Moose]

Sure, why not? I did forget to specify, didn't I? Um, whoops.

That's ok, you're new around here, but you'll get the hang of it soon enough.

:thumb:

 

[Melissaredhead]

Hot-Mess Skirt Steak Smoked Salad

Here is my cook thread for my hot mess salad: http://www.bbq-brethren.com/forum/showthread.php?t=215414

The rub used on the skirt was my espresso steak rub.
Something new I tried on the veg was what goes on an "everything bagel." :clap2:

Beef love was used once again to baste the skirt.:laugh:

I know it looks crazy but it was really yummy.
Please use this picture as my official entry thingy...

 

[Mrfish]

My Daughter wanted to learn how to work the grill, and she loves veggies. Here is her first cook.

The last picture is my official entry, but have no idea how to get these words above the picture... sorry.

 

[Shagdog]

This is my official entry

Use this photo for my entry



Details can be found here

http://www.bbq-brethren.com/forum/showthread.php?p=3322624#post3322624

 

[Smokesignalsfromtx]

Please accept this as our humble entry in the VEGGIES Throwdown!



Details of the cook can be found here:

http://www.bbq-brethren.com/forum/showthread.php?t=215604

Enjoy!

 

[Moose]

I guess we should have called this TD the "Mostly Meat & Some Veggies" Throwdown!

:laugh:

 

[code3rrt]

Please accept this as my entry into the vegie throwdown.
Grilled cabbage, onion, squash and peppers with some sausage and mac & cheese.

A plate shot;

Please use the following Pic as my entry please;

You can find the full cook thread here; http://www.bbq-brethren.com/forum/showthread.php?t=215622

Thanks for looking all, this was fantastic good :-D.

KC

 

[angryfish01]

Dang code3rrt that looks good!

 

[bluetang]

Throwdown entry. Grilled veggie tart.

When it comes to grill veggies, I'm pretty much a skewer guy so I googled the subject and settle on this. The phyllo just sounded good.
Took yellow squash, zucchini,sweet onion, red and yellow peppers, baby bellas, corn,asparagus and grilled them up in shifts.

And wound up with this.

Layered the phyllo sheets with evoo, black pepper, and a three cheese mix.

Asiago on the last layer.

Loaded in the veggies.

Hit the top with more three cheese and some red pepper flakes.

Got the Pro Q running HOT!

In goes the tart.

Not nearly as brown as I wanted, but it was bubbling big time so out it came. I was thinking that the bottom would be soggy, but was dang crispy.

Never used this dough before. Took a couple of aluminum throw aways to make the tart pan.

This stuff was killer! Please use the following shot for entry, and thanks for looking!

 

[Gadragonfly]

I haven't done this in awhile so hopefully I'll do this right. Please accept this as my official entry into the veggie throwdown.

I decided to go with a simple grilled romaine lettuce salad. I started with the romaine lettuce, sweet peppers, red onion, shallot, cherry tomatoes, avocado, sea salt and fresh ground pepper:



cut everything in half, drizzled with some olive oil and put the lettuce, onion and peppers on the BGE:



Ended with avocado and tomatoes:



Plated for serving:



A single serving of grilled salad. Please use this photo for voting.



I've wanted to try grilling romaine lettuce for awhile. This throwdown gave me an excuse to do so. Grilling really does bring out the sweetness of the lettuce. Thanks for looking.

 

[Gore]

I'm completely new at this, so please accept this as my official entry.

Moose knows that I am particularly fond of parsley, and I have several recipes for it. I also like cilantro, but that is a bad throwdown ingredient because many people hate cilantro. For that reason, I stuck with parsley. This is also something I've had a bit of practice with in the past. One of the tricky things with parsley is that it can dry out and burn very easily. It is essential to place the parsley on a moist support. Although I've used rib roasts in the past, I have also used steak. For this particular meal, I used three racks of ribs.



Note that I try to spread it out so it doesn't clump too much. When it is on a moist surface, it can be smoked for hours. I tried something different this time. I thought it would be fun to try different sauces on the parsley. So on 1/3 of the parsley, I put some BBQ sauce. On the other 1/3, I put some tomato sauce, like the kind you would put on pizza (note there are veggies in both of these sauces too!). The tomato sauce reminds me of my grandparents who always cooked ribs in their tomato sauce. It also reminds me of a restaurant I went to some 40 years ago in South Tucson called Alfredo's. They made fabulous BBQ ribs, but they had a spaghetti-like sauce on them. I don't think they're around anymore, but their ribs are embedded in my tastebuds, even after 4 decades. I figured that the ribs and the tomato sauce would compliment the parsley nicely. The middle third was kept as a control with no sauce at all!



Finally after about another hour or so, I figured the parsley was sufficiently smoked and I removed it from the pit and served it.



It was fabulous, really cooked to perfection! Oh, and please use that last pic as my official throwdown pic please.

I had a lot of help with this particular cook, especially in the early stages. It appears that I have a very stupid pit that doesn't light automatically. The complete thread is here:

http://www.bbq-brethren.com/forum/showthread.php?t=215630

 

[smoke ninja]

Well done gore, you truly are "idiot #1". Congratulations.

 

[Big George's BBQ]

That is a pretty high Compliment for this Place :laugh:

 

[Shagdog]