"Your Go-To Food" Throwdown (Entry & Discussion Thread) LASTS Through Tuesday May 30th!

[ssv3]

Go To entry

Cook: http://www.bbq-brethren.com/forum/showthread.php?t=246751

 

[billbird02]

Please accept as my official entry in the Go To Throwdown. Breakfast tacos with pulled pork, eggs, and smoked white cheddar cheese. Here is the cook thread:

http://www.bbq-brethren.com/forum/showthread.php?t=247058

 

[billbird02]

My go to is...

Please accept as my official entry in the Go To Throwdown (this replaces my previous breakfast taco entry).

My go to is... leftovers. In this case, pulled pork sandwich with apple slaw.

Here is the cook thread:

http://www.bbq-brethren.com/forum/sh...d.php?t=247058

 

[Smoke Dawg]

Offical entry

There is some mighty fine entries here But I will toss my Chicken in the pen anyway.

This is Smokehouse Chicken I was asked to make so I think it qualifies for the "Your Go-To Food" Throwdown.

The full cook is here:

http://www.bbq-brethren.com/forum/showthread.php?p=3802092#post3802092


Here they are ready to fly onto a plate

View attachment 144064


Please use this picture for my entry

View attachment 144065


Good luck to everyone!
Thanks for Lookin
SD

 

[LYU370]

Tablitas are good any time! Don't be afraid to char them, just don't burn them. Please use this as my entry.

 

[oifmarine2003]

I haven't entered for awhile so what the heck. Baby backs smoked with pecan and sweet corn. Delicious. Rubbed with SM sweet and spicy.







Please use this as my official entry shot:

 

[Big George's BBQ]

One of our go to meals are burgers Was going to enter last nights cook Unfortuneately there is something wrong with photobucket on my phone I does not back up anymore I think I am going to have to delete it and then download it again

 

[ehs5mw]

Official Entry - Go-To Throwdown

Please accept this as my official entry to the Go-To Throwdown:

Well, apparently this has become my new "go-to." I asked my wife what she wanted me to make for Memorial Day weekend, and she requested beef ribs. I smoked them using my kettle and smokenator with hickory chunks. I used Black Ops on these; we love this combination.

For the side, I requested roasted brussels sprouts with balsamic drizzled over them. I served these with a glass of rioja also!

I couldn't get all of my pictures to load, so sorry for not having a better image!

 

[mattmountz94]

The go to food in our house is tacos. And I would say my favorite are al pastor.

Rotid on the kettle


Please accept this as my entry and use the above photo for polling.

Thanks

 

[Shagdog]

This is my entry

My go to meal for company is some seafood paella

Started with some broth. Lobster shells, shrimp heads and shells, celery, carrot, onion, gralic, lemongrass, smoked dried serrano, some herbs


Some of my home cured chorizo. So good


Busted out the fancy rice. Only downside of this stuff is it takes A LOT of broth. Very starchy


Browned the chorizo, then made the soffrito (tomato, onion, bell pepper) Then added garlic, then added the rice -



Next was that awesome broth. Next part takes a while so I charred asparagus while I waited..



Next added the jumbo scallops and 8-10 shimp. After a couple minutes I added 2 lobster tails worth of meat that I cubed..


Then I added the mussels, waited a minute or 2, then added all the pretty stuff

Please use this pic for my entry ^

 

[THoey1963]

Yeah, I don't stand a chance, but a go to for me is a good burger. These turned out great reverse seared over the SnS on the WSCG. Please use the following as my entry:

Thanks!

 

[blazinfire]

Well I'm not gonna win the picture taking contest but heck, maybe I'll win a food throwdown! My go to is always steak and whatever i decide on sides! Today it was cheesy smoked/grilled Potato's and grilled corn

This is my ENTRY

 

[DerHusker]

Boeuf Bourguignon Stew (Take 5)

[FONT=&quot]This is my entry into the “Your Go-To Food!” Throwdown.
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[FONT=&quot]I’ve made this dish 4 times before and it is my go to dish using a pot as it is my wife’s favorite thing I make. We first tasted Boeuf Bourguignon (or Beef Burgundy) while staying at a B & B in Carmel. They had a local restaurant bring in samples of their signature dishes. We enjoyed it very much so I tried to recreate it at home although my version is more of a stew compared to the original. I apologize in advance for the amount of pictures.[/FONT]
[FONT=&quot]
[/FONT][FONT=&quot](I you want the recipe you can find it in the link below:[/FONT]
[FONT=&quot]http://www.bbq-brethren.com/forum/showthread.php?t=181499)[/FONT] [FONT=&quot]
[/FONT]
[FONT=&quot]Here are most of the ingredients.[/FONT]
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[FONT=&quot]Chuck roast trimmed and cut into approximate 1” cubes.[/FONT]
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[FONT=&quot]Into a bowl with fresh ground salt and black pepper.[/FONT]
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[FONT=&quot]And now the bottle of Cabernet Sauvignon for a 2 hour bath.[/FONT]
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[FONT=&quot]While they were getting to know each other I prepped the veggies. First I peeled the pearl onions by blanching them first for 30 seconds.[/FONT]
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[FONT=&quot]Then I cut the root end off of each one[/FONT]
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[FONT=&quot]and pinched the top [/FONT]
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[FONT=&quot]to get the body to pop out.[/FONT]
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[FONT=&quot]Here’s most everything diced up for the pot.[/FONT]
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[FONT=&quot]I also cooked up 5 pieces of bacon and reserved the bacon (that I crumbled) and the grease for use later. After that I took out the meat and placed it on a bed of paper towels to dry a little.[/FONT]
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[FONT=&quot]I added some bacon grease to the pot and seared them in two batches to get a good sear on each piece.[/FONT]
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[FONT=&quot]After this I put in the diced onion until they started to sweat.[/FONT]
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[FONT=&quot]Then a tbsp. of butter and 3 tbsp. of flour and stirred.[/FONT]
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[FONT=&quot]I then poured in the wine marinate to deglaze the pot.[/FONT]
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[FONT=&quot]I let that simmer of 10 minutes and it thickened up nicely.[/FONT]
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[FONT=&quot]Now I added the Bacon crumbles, garlic, carrots, celery and the beef.[/FONT]
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[FONT=&quot]Now 1 32 oz. carton of beef broth, a couple shakes of dried thyme, a couple shakes of ground all spice, 1 tsp. of Kitchen Bouquet and 10 springs of fresh thyme from my garden. Bring this to a boil.[/FONT]
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[FONT=&quot]I placed this on the kamado and brought it to a boil.[/FONT]
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[FONT=&quot]Now I covered and moved over to the indirect side to simmer for 2 hours at 325 degrees.[/FONT]
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[FONT=&quot]After 90 minutes I add the potatoes.[/FONT]
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[FONT=&quot]After 2 hours I brown the shallots.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]And add them and the pearl onions, stir and simmer for another 15 minutes.[/FONT]
[FONT=&quot][/FONT]
[FONT=&quot]I then add the parsley, stir and simmer for another 15 minutes. I moved it over to my gasser so I could bake my biscuits.[/FONT]
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[FONT=&quot]Here are the biscuits in the kamado.[/FONT]
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[FONT=&quot]After 5 minutes I removed the lid.[/FONT]
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[FONT=&quot]The Boeuf Bourguignon is done and so are the biscuits.[/FONT]
[FONT=&quot][/FONT]
[FONT=&quot]Plated shots with a glass of Cabernet Sauvignon and some flowers as well as Flower from Bambi. (My wife’s idea).
(Please use the photo below as my polling picture)[/FONT]
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[FONT=&quot][/FONT]
[FONT=&quot]Superbe, Magnifque![/FONT]

[FONT=&quot]The entire cook thread can be seen here: http://www.bbq-brethren.com/forum/showthread.php?t=247165[/FONT]

 

[LYU370]

[/URL]

Just when I think I might have a slight chance of winning. Shagdog posts a pic. :tsk: :tsk: :tsk:

 

[Cack]

Please use this as my official entry pic