🍖 Official September Cook-Off Showdown: Post Your BBQ Masterpieces! 🍖

Ozzie_Isaac

Post your cooks here with a brief description!

Official Rules

paqman

Ok, I’ll start!

Microwaved Corn Relish Hot Dog:

-Place sausage in hot dog bun
-Wrap in a paper towel
-Microwave on high for 40 seconds 
-Top hot dog with homemade day old corn relish

Bonus points because it was breakfast 🤣😂
I think that my odds of winning are pretty high!

JohnInCarolina

paqman said:

Ok, I’ll start!

Microwaved Corn Relish Hot Dog:

-Place sausage in hot dog bun
-Wrap in a paper towel
-Microwave on high for 40 seconds 
-Top hot dog with homemade day old corn relish

Bonus points because it was breakfast 🤣😂
I think that my odds of winning are pretty high!

We will consider this to be Canadian cuisine.  

alaskanassasin

 I am looking forward to all the cooks, great idea you had @Ozzie_Isaac.

Corv

That works nicely, but it can be improved thusly:

Slice the sausage so that you can open it up, sort of like a hot dog bun. Place strips of Monterey Jack or Fontina cheese in the slit.

I do that without the bun, and it takes 47 seconds to cook. Then add the bun and toppings to suit.

Ragingirishman2

I went out of our traditional zone and did my first peri peri chicken. The only peppers I could find were jalapeño and habanero, no Fresno peppers to be found. The chicken was marinated over night and put on the egg indirect at about 375. Very good flavor but not exactly our favorite. The contest made me push my comfort zone which is what I wanted to try. I’m excited to see the other entries. 

paqman

@Ragingirishman2 No way this beats a microwaved hot dog! 🤣😂. It looks pretty tasty though!

Ozzie_Isaac

@Ragingirishman2 very cool!!! Glad you tried something new in the spirit of the contest!

lousubcap

Surfacing another back to page one.

lousubcap

Bump-

Ozzie_Isaac

lousubcap said:

Bump-

A scholar and a gentleman.

CPFC1905

Say hello to the cheese skirt.



It's cheese.  Just cheese.

Grated cheddar, add one handful to a pan that is hot, wait, flip, consume with burger (ideally itself endowed with melted plastic cheese slice) and augmented with stuff, like pickles and sauces.

Or just eat it like a dirty secret.

Perhaps I'll be able to measure the cheese in future? 🤞

JohnInCarolina

OK, here is my entry.

This was inspired by the Yukpo that @DoubleEgger posted recently - basically Korean beef jerky.  I’ve made that recipe myself and it’s very good.  So I thought, well, how about using that same marinade for beef back ribs?

So that’s my entry: Korean beef back ribs.  I got some good ones from Wegmans.   You mix up the marinade, being sure to toast the sesame seeds, because that makes all the difference.  I did skip the Liquid Smoke, however, for obvious reasons.

 In the marinade overnight, here they are on the BGE after a couple of hours:



I smoked them at 250F for 4.5 hrs, using post oak for smoke, and spritzing with a bourbon/ACV mix every hour or so.  I reduced the leftover marinade and used it as a sauce for the last 15 min or so:



Pulled Sliced and plated:




These were damn good.  The flavor is perfect for beef.  This is about as easy as it gets and not your typical set of ribs.  I highly recommend these.

Those of you paying attention may have noticed that I said Otto participated in this cook. Well last night when I was trimming up the ribs, there were a few scraps left like this:



Otto helped clean those scraps up, if you know what I mean.  He’s still looking at me for more.  

johnmitchell

Great looking entry John😋 Look and sound fantastic!!!

lousubcap

Sweet beef ribs (that beat their pork cousins every time) right there.  
Nice score with the meat on those ribs-Not the usual offering.  

Stormbringer

Cooked for the team at work last week, alder smoked brisket chilli 

and Peruvian baby back ribs (using Dizzy Pig Peruvian-ish rub) … 12 in the large Egg!

zaphod

wow! that's a full egg. you have a lucky (and well fed) team.

johnmitchell

@Stormbringer. Amazing looking cooks!!

Stormbringer

zaphod said:

wow! that's a full egg. you have a lucky (and well fed) team.

There were two racks on top at the front that were taken off before the picture was taken. The team were very well fed, there was also Korean ribs (Kalbi) but they were seared on a hotplate rather than in the Eggs. And SWMBO made a Korean salad to go with them. It finished around 02:00 the next morning.  

lousubcap

Now that is the way to treat your team.  Great groceries across the board, as always.  

Stormbringer

@Canugghead as requested … poutine served with duck breast seared and roasted in the MMX. Served with Bread and Butter Pinot Noir. 

Ozzie_Isaac

Only 6 cooks posted!  Odds are in your favor!  Post up some cooks!

paqman

Ozzie_Isaac said:

Only 6 cooks posted!  Odds are in your favor!  Post up some cooks!

Everyone knows they don’t stand a chance against microwaved hot dogs! 🤣😂

DoubleEgger

I spent several hours this morning working on a short rib turkish pide. I failed before the pide touched the stone. Sometimes you win, sometimes you lose, but Snickers always satisfies. 

lkapigian

Recovering from a cookoff yesterday, cooking for a Pub today 

Botch

I normally don't do contests, but "International BBQ" gave me a chance to purchase a new cooking toy that's been sitting in my amazoid cart for over a year.  It's a domed, korean barbeque that can be used on a grill, stovetop or over a small burner on the table (which made me think it'd be fun to use with a small party of 2-4 people).  I don't know what its official name is, but amazoid had korean, chinese, japanese and even mongolian models for sale, so I don't know if Ikenaga, Yakiniku, Iwatani, etc are what they're called in different languages, or brand names, or what.
 

 
The model I bought has two parts; the top is to grill on, grease/juices flow down, thru the slots, and into the bottom pan which is filled with water (this one you could use tabletop as the water prevents the fat from burning.  
However, this caused a problem.  I let the Egg and grill get up to 400º (checked with an IR thermometer) but when I poured in the water everything cooled down; more on this later.
 
I made korean Kalbi (also spelled "Galbi", sez Gumbi, dammit).  Made a marinade with a thumb of ginger, some garlic cloves, whites of a bunch of green onions, turbinado sugar, rice vinegar, soy sauce, shao-xing wine, an asian pear (supposedly tenderizes the meat) and a few drops of toasted sesame oil.  All zipped up in a blender, then poured over flanken-cut beef ribs overnight.  Wiped the marinade off and onto the grill:
 

 
Rather than a sharp sizzle from 400º CI, I got wimpy, frog-fart steaming from a 212º aluminum plate.  As I mentioned this model would be good for tabletop use, but a single-piece design made of CI would work better on the grill.  
After flipping them twice I realized they were almost cooked thru, but no grill marks/crispiness.  I gently slid the thing to one side (remember it had water in it) and finished the slices on the grates, to get some marks:
 

 
Sliced into two-bite finger food (I like flanken-cut for this, with lotsa napkins), garnished with toasted sesame seeds and scallion tops, served with rice and a side of kimchee:
 

 
Easily the tenderest beef ribs I've had, I gotta remember that asian pear trick (I guess kiwifruit do the same thing, and easier to find).  Cooking them hotter/faster would've rendered more fat and given a better texture; I've got half the ribs drained and wrapped in the frig, will grill them direct tomorrow and see how they come out.  
 
So, that grill-pan was kind've a bust, I could buy the single-piece CI model but doubt that'll buy me anything that my CI griddle, or grate, can't do.  Thanks for looking.    

alaskanassasin

You should enter more contests @botch!

Ozzie_Isaac

Bumpidity Bump!  Post some cooks, win an epic prize pack!

Best Measuring Cup Ever
$100 Gift Card ( lkapigian )
Rutland Gasket ( @RRP )
Popper Stand ( @Tspud )

lkapigian

Not discouraged, appreciate you doing this @Ozzie_Isaac need to get these things rolling again! Post up what you got !

zaphod

lkapigian said:

Not discouraged, appreciate you doing this @Ozzie_Isaac need to get these things rolling again! Post up what you got !

+1 on that. I have nothing which is competition level, but I appreciate the effort and generous prizes that have been offered up.

Ozzie_Isaac

Hammer has dropped.  Submissions Ended.

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