contest BEGIN! Grillin' & Chillin' Throwdown

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BigB - the food looks great, but your post doesn't follow the rules. Pick the photos that best show things off and put them into a separate post as your final entry. 
 
Guatemalan Insanity Pepper - Your entry technically follows the rules, but I'd recommend you come up with a better name and swap out one of your final post pics with the shot of the inside of the hamburger - peeps want to see what's inside. I love the way you build a burger!
 
Key - Goooooooooooooo! You've got some great color going on there!
 
Simple stuff can be so good!
 
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Dry rub for the first pork tenderloin: sea salt, marjoram, cumin, cilantro, allspice, and ginger. Added to that a bunch o' jalapeño powder.
 
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It's now bagged and resting in the fridge.
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I'm not sure if this tenderloin will make it into the TD, but the marinade is sesame oil, rice vinegar, soy sauce, Thai red pepper paste, cayenne, ginger, thyme, cilantro, ginger syrup and a touch of lime juice . 
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The chillin' part is in the freezer now, but oh my…. licked the spoon, the bowl, the measuring cup, my fingers…. it's good! Mr. Patron Reposado helped with that, of course!

Dang, CH - - - I want some of that! Love rocotos, and those look excellent!
 
Thank Geeme! I love rocotos also
 
Here some pic of all stuff on the grill.  I decided keep down fish and seafood for TD.
 
Toda la carne a la parrilla!!! We says it here when the meat is put to cooking on the grill
 
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I show as grillin cook with firewood coals down side. I don't use charcoal never, I love the wood flavor in my grill. I like cooking very slowly, then the meats finish very tender and juice.
 
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cypresshill1973 said:
Thank Geeme! I love rocotos also
 
Here some pic of all stuff on the grill.  I decided keep down fish and seafood for TD.
 
Toda la carne a la parrilla!!! We says it here when the meat is put to cooking on the grill
 
2015-09-06%25252012.38.02.jpg

 
 
I show as grillin cook with firewood coals down side. I don't use charcoal never, I love the wood flavor in my grill. I like cooking very slowly, then the meats finish very tender and juice.
 
2015-09-06%25252012.38.30.jpg
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Sounds amazing!
 
JayT said:
I'm getting hungry watching this and eating all my leftovers!
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This was his chance to cook outdoors!!! What happened man?
 
The chillin
 
I made a caipiroska, it's like caipirinha, but is used vodka instead of brasilian cachaca.
 
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Opened wine
 
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Ozzy2001 said:
Question...are chips and salsa a side? Or can I have them in my picture?
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You can count that as one side yes, if one or the other or both are homemade. If jarred and bag, can be in pic anyway.
 
Parrillada con rocotos rellenos (grillin meat and stuffed rocotos)
 
 
This was a easy job to me, I have very ingrained the grillin tradition. each one to the week I eat any grilled meat. No happens it in all country where I living. Many people like in others countrys I think, eat same grilled each long time. But is not my case, I love the grill and being drunk haha.
 
On this time I going to at classic grilled beef ribs, homemade chorizos and stuffed rocotos.
 
The chillin
 
I made a caipiroska, it's like caipirinha, but is used vodka instead of brasilian cachaca. Cut to half a maracuya(brasilian fruit), extract the seeds and I used the juice, add lemon juice, vodka, a bit of cuban ron and sugar, it is stirred to after complete with water soda and drink. I love it!!!
The chillin was a aperitive to me, for meals I drink a special wine was opened. Good meat deserves a good wine. I don't contaminate the favor of meat with a chillin, they do not go together. The chillin was dead before to eat ha ha...
 
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The ribs
 
Only was sasonated with salt and spices mix that I made. I put on grill about 2 hours. First cook bone side around 40 minutes, then turn them, cook another 40 minutes, turn them, cook again bone side other 15 minutes, and turn them to cook and finished 15 mins more.
Stuffed rocotos.
after washing the locotos, remove the stem and seeds, was stuffed meat and bacon to go grilling. Once cooked, I retire heat and put at side to remaining hot
 
Stuffed rocotos
 
after washing the locotos, remove the stem and seeds. before was stuffed meat and bacon stuffed to go grilling. Once cooked, I retire heat and put at side to remaining hot
 
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