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Author Topic: March 2011 Throwdown “Bread”  (Read 163760 times)
Vindii
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« on: February 11, 2011, 08:20:08 AM »

Bread is the subject for the March Throwdown.  You can put anything inside it that you like.  You can use toppings if you want but I would like to try to keep it more about the bread than what is on top of it.  I’m not really looking for something like a “ribeye sandwich with grilled onions, peppers and some sauce, ect” type of pics.  Try to keep the main point of it the bread.  Smaller breads are ok too like dinner rolls, breadsticks and such.

Rules are as follows:

•   Pics are due by 3/13/11 8:00 PM central time
•   Voting will be from 3/13/11 to 3/20/11 8PM Central
•   Items must have been cooked between today and the 3/13/11 and cooked on the keg
•   2 pics will be submitted
•   1st pic is the full loaf or a group shot (if making many smaller pieces) cooking on the keg
•   2nd pic will be a cut shot of the crumb or a group shot of the plated bread with at least one piece cut
•   Dish titles have no limits but try to keep it reasonable.  I don’t want a complete list of ingredients.  I understand you may need to list some if it is hard to see what’s inside.
•   Try to remove any distinguishable things from the pics.  Plates, buildings, countertops, ect

Send pics to me at: alexob33@gmail.com

Have fun and good luck.
« Last Edit: February 15, 2011, 08:54:30 AM by Vindii » Logged

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.
Boat-n-BBQ
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Go fast ~ Cook slow... Marietta, GA


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« Reply #1 on: February 11, 2011, 08:28:31 AM »

Doh!!! Not my strength, but I'll give it a shot!
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Cajunate
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« Reply #2 on: February 11, 2011, 08:29:43 AM »

I may have to particpate in this one. Of course I like making bread just for the hell of it. Cheesy
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"Good grillin' is like good lovin' "
  Just outside of New Orleans
h00kemh0rns
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« Reply #3 on: February 11, 2011, 09:06:01 AM »

You're not my favorite person right now Vin...uggh! Grin
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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
Vindii
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« Reply #4 on: February 11, 2011, 09:28:55 AM »

You're not my favorite person right now Vin...uggh! Grin

What did you want.  Brisket? Butts? (I know you wanted those Boat).  I wanted something a little different from the normal BBQ stuff.

You better go buy some yeast!   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.
Bigtom
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Big STEELERS Keg


« Reply #5 on: February 11, 2011, 09:30:32 AM »

Ok, time to make like the dough boy.
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Experience is what you get when you don't get what you want.
Smokin in Peosta
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Smokem if youv'e got them


« Reply #6 on: February 11, 2011, 09:43:00 AM »

OK this will be a good challenge.
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Mike
Smokin in Peosta
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« Reply #7 on: February 11, 2011, 09:48:08 AM »

Doh!!! Not my strength, but I'll give it a shot!
Don't you mean Dough!!!
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Mike
Boat-n-BBQ
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Go fast ~ Cook slow... Marietta, GA


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« Reply #8 on: February 11, 2011, 11:25:32 AM »

Don't you mean Dough!!!
Yup! but Doh!  felt more fitting at the time lol
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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!
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Renegade
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Atlanta, GA


« Reply #9 on: February 11, 2011, 11:34:11 AM »

Wow!  I can't wait to see the results of this one.  Way to turn it up Vin!
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Cajunate
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« Reply #10 on: February 11, 2011, 12:09:59 PM »

For the sake of clarification, are we talking about loaf bread, rolls or what?
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"Good grillin' is like good lovin' "
  Just outside of New Orleans
Boat-n-BBQ
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Go fast ~ Cook slow... Marietta, GA


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« Reply #11 on: February 11, 2011, 12:12:58 PM »

For the sake of clarification, are we talking about loaf bread, rolls or what?
I read it to mean both!  Vindii Huh
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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
Vindii
2X Hero of the Month ~ 2X Throwdown Champion
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Posts: 8519



« Reply #12 on: February 11, 2011, 12:15:55 PM »

For the sake of clarification, are we talking about loaf bread, rolls or what?

Right from the first thread:

"Smaller breads are ok too like dinner rolls, breadsticks and such."

Rolls are fine.
Logged

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.
Boat-n-BBQ
2x BKCG Hero of the Month
Superhero Member
*****
Posts: 3528


Go fast ~ Cook slow... Marietta, GA


WWW
« Reply #13 on: February 11, 2011, 01:03:52 PM »

If I shaped a brisket or a pork loin into a loaf would you except it as "Meat Bread" Huh
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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
ronbeaux
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Zachary, Louisiana


« Reply #14 on: February 11, 2011, 01:07:56 PM »

No problem Boat. Just roll up some pulled pork in some of that canned pizza dough and throw it on the pit.
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Is it burnt??
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