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

Ozzie_Isaac · September 10

Post your cooks here with a brief description!

Official Rules

paqman · September 10

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 · September 10

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 · September 10

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

Corv · September 10

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 · September 14

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 · September 14

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

Ozzie_Isaac · September 14

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

lousubcap · September 15

Surfacing another back to page one.

lousubcap · September 15

Bump-

Ozzie_Isaac · September 15

lousubcap said:

Bump-

A scholar and a gentleman.

CPFC1905 · September 15

Say hello to the cheese skirt.

Image: https://us.v-cdn.net/5017260/uploads/editor/s1/fs402zeh9vhv.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/uk/hrg1uybovban.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/jm/z5u87vgg634z.jpeg

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 · September 15

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 · September 15

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

lousubcap · September 16

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 · September 16

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

Image: https://us.v-cdn.net/5017260/uploads/editor/zj/lyt9d671fyb7.jpeg

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

Image: https://us.v-cdn.net/5017260/uploads/editor/b4/sjf9qycf1kda.jpeg

zaphod · September 16

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

johnmitchell · September 16

@Stormbringer. Amazing looking cooks!!

Stormbringer · September 16

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 · September 16

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

Stormbringer · September 18

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

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

Comments

Categories