This weather is not conducive to BBQ Booma so extra points on top of your already awesome looking entry!
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contest BEGIN! Where There's Smoke, There's Tapas... Throwdown
- Thread starter The Hot Pepper
- Start date
- Status
Of course, always to 190 then wrapped and rested for 1 hour. Enough juice to lather a full stadium of hungry men.The Hot Pepper said:
https://www.youtube.com/watch?feature=player_detailpage&v=4m1EFMoRFvYBuzz said:
It has a ring
Dammit, Booma! When are you gonna start handing out plates of that stuff??? I gots me a mega hangover and could use some of that!
Up in here with some guava? Let's do this!
Tapas de empenadas in USA?
That brand is unknown here. Where they are manufactured?
That brand is unknown here. Where they are manufactured?
salsalady
Business Member
The Steelhead Saga Continues!
Last post was the fish out of the brine and dried for a couple hours. Nice skin, looking good!
Now at this point, I'd like to say...my smoker really stinks! Tried to get the chips smoking at a very low temp but it never caught. Tried starting them with a propane hand torch, and still no go! We ended up starting some briquettes with the torch, got a couple chunks going, dumped the briquettes into the burn pan of the smoker and kept adding apple wood shreds. FINALLY got some smoke, and then things were rocking. Kept at it for about 6 hours.
Couple pics of the chunked pieces and some flaked up some for today's Tapas.
Bump please~
Last post was the fish out of the brine and dried for a couple hours. Nice skin, looking good!
Now at this point, I'd like to say...my smoker really stinks! Tried to get the chips smoking at a very low temp but it never caught. Tried starting them with a propane hand torch, and still no go! We ended up starting some briquettes with the torch, got a couple chunks going, dumped the briquettes into the burn pan of the smoker and kept adding apple wood shreds. FINALLY got some smoke, and then things were rocking. Kept at it for about 6 hours.
Couple pics of the chunked pieces and some flaked up some for today's Tapas.
Bump please~
Here we go!
salsalady
Business Member
Gracias, neoguy!
Smoked Steelhead Tapas!
baguette bread cut on the bias into thin slices, brush with melted butter/olive oil/ crushed garlic and lightly grill until toasty brown.
Smoosh up the marinated mozzarella cheese with a fork and spread it on the toasted bread slices. Add some shallot slivers and flaked fish on top of the cheese and pop into 400F oven (convection or under broiler works best) until the cheese is melted.
Top with fresh basil chiffonade and fresh tomato. Perfect 3-bite tapas. Oh! Sprinkle a few with 7-Pot powder, just make sure to keep track which ones were sprinkled!
Smoked Steelhead Tapas!
baguette bread cut on the bias into thin slices, brush with melted butter/olive oil/ crushed garlic and lightly grill until toasty brown.
Smoosh up the marinated mozzarella cheese with a fork and spread it on the toasted bread slices. Add some shallot slivers and flaked fish on top of the cheese and pop into 400F oven (convection or under broiler works best) until the cheese is melted.
Top with fresh basil chiffonade and fresh tomato. Perfect 3-bite tapas. Oh! Sprinkle a few with 7-Pot powder, just make sure to keep track which ones were sprinkled!
Tapas time mutha &%*$*(%&#&*(#
OMG I am soooo full...pork is so rich and burnt ends mmmmmmm. I'll try not to pass out before deadline and post the rest up 
Some good sheeit y'all.
Chorizo!
Salmon!
Hippy onion shit!
Chorizo con queso!
SoFlo Mangravy!
Teriyaki orange smoked salmon!
Smoke quail Mangravied!
Smoked bloomin' onion w/queso con chorizo!
Somebody bump me por favor.
Chorizo!
Salmon!
Hippy onion shit!
Chorizo con queso!
SoFlo Mangravy!
Teriyaki orange smoked salmon!
Smoke quail Mangravied!
Smoked bloomin' onion w/queso con chorizo!
Somebody bump me por favor.
Looks good, TB...Now look at this!!!
Here's the 4th of Ribs, all good and sloppy.
Served with a proper american beer. Properly.
When you St. Lous (verb) a cut of spare ribs, you end up with a lot of excess meat.
The ribs (what was left) and the excess smoked meats were shredded and used for our tapas.
The ribs were smoked low and slow. Check it out.
For tapas, we made Tostones topped with pulled pork and mango salsa (homegrown mango),
Also, Smoked Pork- Jalapeno Corn Fritters with Carolina Mustard Sauce
and Pulled Pork-Cheddar Empanadas
Best. Meal. Ever.
Shit that was good!
Here's the 4th of Ribs, all good and sloppy.
Served with a proper american beer. Properly.
When you St. Lous (verb) a cut of spare ribs, you end up with a lot of excess meat.
The ribs (what was left) and the excess smoked meats were shredded and used for our tapas.
The ribs were smoked low and slow. Check it out.
For tapas, we made Tostones topped with pulled pork and mango salsa (homegrown mango),
Also, Smoked Pork- Jalapeno Corn Fritters with Carolina Mustard Sauce
and Pulled Pork-Cheddar Empanadas
Best. Meal. Ever.
Shit that was good!
Frydad's Triple Ribbies
BBQ
Smoked pork is awesome. We slaughtered up some spare ribs and smoked the heck out of it.
TAPAS
Glad to have leftovers for Tapas.
I used my 3 tapas Max, from the same respective protein (per the rules)....and it was awesome!!!
Tapas 1: Smoked Pork Empanadas with Cheddar and 'Peno Awesomeness.
Tapas 2: Tostones with pulled guava pork and fresh mango habanero chutney
The pork was tossed with a homemade guava bbq sauce (fresh guava, tomato reduction, habanero, salt, apple cider vin)
Put on a homemade tostone, topped with a chutney of mango, onion, habanero, lime juice, and salt.
Tapas 3: Balls. Pork Balls.
Jiffy Corn Bread batter, corn, jalapeno, cheddar, a LOT of the smoked BBQ...Ice cream scooped into oil and frittered.
Served with Carolina mustard BBQ sauce...yellow mustard, dash of spring water, vin, cayenne, chile pow, capers..(and sometimes dipped back into the guava BBQ sauce!)
Left to right...Empanadas, Tostones, Balls.
Balls!!! (and Tostones)
Empanadas.
It was so good in my mouth!
FD
BBQ
Smoked pork is awesome. We slaughtered up some spare ribs and smoked the heck out of it.
TAPAS
Glad to have leftovers for Tapas.
I used my 3 tapas Max, from the same respective protein (per the rules)....and it was awesome!!!
Tapas 1: Smoked Pork Empanadas with Cheddar and 'Peno Awesomeness.
Tapas 2: Tostones with pulled guava pork and fresh mango habanero chutney
The pork was tossed with a homemade guava bbq sauce (fresh guava, tomato reduction, habanero, salt, apple cider vin)
Put on a homemade tostone, topped with a chutney of mango, onion, habanero, lime juice, and salt.
Tapas 3: Balls. Pork Balls.
Jiffy Corn Bread batter, corn, jalapeno, cheddar, a LOT of the smoked BBQ...Ice cream scooped into oil and frittered.
Served with Carolina mustard BBQ sauce...yellow mustard, dash of spring water, vin, cayenne, chile pow, capers..(and sometimes dipped back into the guava BBQ sauce!)
Left to right...Empanadas, Tostones, Balls.
Balls!!! (and Tostones)
Empanadas.
It was so good in my mouth!
FD
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