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Question: Official Super Bowl Throwdown 2011  (Voting closed: February 14, 2011, 07:42:47 PM)
1 - Grilled Wings 3 ways:  Lemon Pepper, Buffalo, and BBQ honey hot. Smoked with hickory and apple chips - RENEGADE - 5 (11.9%)
2 - Sopes filled with hickory smoked pork shoulder with a mole coloradito - HOOKEMHORNS - 5 (11.9%)
3 - Shaved ribeye & chopped tenderloin steak sandwich on garlic roll with Wisconsin horseradish cheddar - JUICEMAN - 3 (7.1%)
4 - Shrimp Stuffed Porterhouse Wrapped in a Bacon Weave - BIGTOM - 7 (16.7%)
5 - Pizza balls and Wings with blue cheese dressing and marinara - RONBEAUX - 6 (14.3%)
6 - Beef Wellington and Chicken Divan Packers - SKINSANDOS - 11 (26.2%)
7 - Muffaletta Cajun Sausages, Fries, Chips and Dip - BOATNBBQ - 2 (4.8%)
8 - Superbowl pulled pork, ABT's and Moinks - BBQBEAVER - 2 (4.8%)
9 - Applewood smoked baby back ribs - GATOR - 1 (2.4%)
Total Voters: 41

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Author Topic: Official Super Bowl Throwdown 2011  (Read 20176 times)
Gator
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Posts: 1375



« Reply #45 on: February 13, 2011, 08:47:13 PM »

Really nice job Skins!  Congrats!! Tongue
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Boat-n-BBQ
2x BKCG Hero of the Month
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Go fast ~ Cook slow... Marietta, GA


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« Reply #46 on: February 14, 2011, 05:22:53 AM »

Skins Congrats!

You had my vote Wink
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BKCG's SN#389 (salt) at the lake  SN#1686 (pepper) On permanent loan to SIL
BSK's SN#5045, SN#6278, SN#6403, SN#6990 (The competition fleet) Powered by BBQ Guru DigiQ's!
KCBS/CBJ   http://www.facebook.com/boatnbbq
Skinsandos
Keg Hero of the Month - 8X Throwdown Champion
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Posts: 10881


Winter Springs, FL --- Light It Up


« Reply #47 on: February 14, 2011, 05:56:58 AM »

Thanks Keggers

And yes my warranty replaced top grate was very shiny

Michael
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Hunt - Fish - Kegvection Grilling
Renegade
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Posts: 281


Atlanta, GA


« Reply #48 on: February 14, 2011, 08:42:56 AM »

Yea great job Skins.  Hard to compete with a pro like you.  Congrats!
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Smokin in Peosta
2X Hero of the Month; 3X Throwdown Champion
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Posts: 4888


Smokem if youv'e got them


« Reply #49 on: February 14, 2011, 09:53:37 AM »

Great job Skins. Another great Throwdown everyone.
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Mike
Dataspaz
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Frisco, Texas


« Reply #50 on: February 16, 2011, 06:44:13 AM »

WOW!! Great Job Skins....   Congrats!!! But I want to bow to all of you. What amazing cooks you are. I don't think I will ever have the guts to post anything I cook. It will look terrible compared to this stuff.
 




If your all not yet, most of you must weigh about 500 pounds... Grin Grin Grin Grin
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Run......  Run......... Dive!!!!!!!!
Vindii
2X Hero of the Month ~ 2X Throwdown Champion
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Posts: 8519



« Reply #51 on: February 16, 2011, 07:35:47 AM »

WOW!! Great Job Skins....   Congrats!!! But I want to bow to all of you. What amazing cooks you are. I don't think I will ever have the guts to post anything I cook. It will look terrible compared to this stuff.
 
If your all not yet, most of you must weigh about 500 pounds... Grin Grin Grin Grin

Dont be afraid to post your cooks.  Sometimes I even post the bad ones because someone here will be able to tell me what I did wrong so I get it right next time.  Everyone starts somewhere and this is a great palce to learn. 

Post up some pic.  Watch out because it is kind of fun.  Your family will only think your odd for taking picture of food for a while.   Grin Grin
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
h00kemh0rns
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« Reply #52 on: February 16, 2011, 07:48:35 AM »

Your family will only think your odd for taking picture of food for a while.   Grin Grin

Family, friends, co-workers, neighbors, passing golfers, your therapist, the local pharmacist...Wait those are all mine that think I'm odd already.  Grin

Don't worry about posting up what you did and even ask for ideas if you get stuck with something.  We won't judge....well we may vote but we don't judge.  Smiley
Logged

Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
Dataspaz
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Frisco, Texas


« Reply #53 on: February 16, 2011, 08:00:50 AM »

Damn feeling more confident already....... Grin Grin
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Run......  Run......... Dive!!!!!!!!
Boat-n-BBQ
2x BKCG Hero of the Month
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Posts: 3528


Go fast ~ Cook slow... Marietta, GA


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« Reply #54 on: February 16, 2011, 08:18:05 AM »

Damn feeling more confident already....... Grin Grin
Data you won't find a better group of folks to help you out anyplace.  This is def the place to look for help with your Keggin Wink
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BKCG's SN#389 (salt) at the lake  SN#1686 (pepper) On permanent loan to SIL
BSK's SN#5045, SN#6278, SN#6403, SN#6990 (The competition fleet) Powered by BBQ Guru DigiQ's!
KCBS/CBJ   http://www.facebook.com/boatnbbq
Bigtom
Superhero Member
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Posts: 691


Big STEELERS Keg


« Reply #55 on: February 16, 2011, 09:58:12 AM »

Damn feeling more confident already....... Grin Grin

You should go for it and post something up. We all enjoy seeing what the kegs produce. I will almost guarantee that if you post up once, you will be a regular poster.
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Experience is what you get when you don't get what you want.
lunchman
BSK Hero of the Month
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Posts: 795


Central Mass.


« Reply #56 on: February 16, 2011, 10:18:36 AM »

Congrats, Skins!

And heck ya Data, go for it and post some cooks. You're among friends here and nobody judges your cooks on this forum.
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Bubba Keg, Goldens' Cast Iron Cooker, Weber 18" Kettle
Dataspaz
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Frisco, Texas


« Reply #57 on: February 16, 2011, 10:40:26 AM »

Damn with all the votes of confidence, I should have taken a picture of the prime rib I cooked Monday night. It sure seamed easy to do on this grill. Did the 3232 as suggested and it was quite tasty. Had some cooked cabbage and buttered bread with it.

I recently tried a new recipe for this cabbage. Came out quite good.

Take one slice of bacon and fry up. When done do not toss grease. Crumble bacon into same pan.
Add half to 3/4 chopped up head of cabbage with a fourth to half of an onion.
Season with salt pepper or what ever else to your liking.
Add 1 packet of sweet-n-low ( I did less than this because one packet seemed too sweet the first time i did this)1/4 to 1/2 worked better for me.
Pour in about 2 maybe 3 ounces of water and dash of evoo.
Cook covered stirring often for about 7 minutes.
Add 2 or 3 tables spoons of Balsamic vinegar and some butter.
Cook a little longer but don't exceed 14 min max. You want the cabbage to still have a little crispness.

I never used to like cooked cabbage but, I really like this stuff. Cooking cabbage will stink up the house a little. NOT using an aluminum pan will help.


« Last Edit: February 16, 2011, 12:27:02 PM by Dataspaz » Logged

Run......  Run......... Dive!!!!!!!!
Bigtom
Superhero Member
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Posts: 691


Big STEELERS Keg


« Reply #58 on: February 16, 2011, 11:31:26 AM »

Sounds like a side I will have to add to my collection.
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Experience is what you get when you don't get what you want.
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