• We welcome content that is not political, divisive, or offensive. If we feel your content leans this way or has the potential to, it may be removed at any time. A hot pepper forum is not the place for such content. Thank you for respecting the community!

food-bev The Drunken Chef

texas blues said:
I'm out of the throwdown as I can't do mango's anymore. Might as well cause a ruckus here tonight. Maybe some bison chimmi's or some such tomfoolishnessess is in order.
Click to expand...

Tim and I opted for beer brats.....so no throwdown entry for me either. I did, however, snap a few pics for the DC! ;)
 
:( i'll be in bed by the time you post.. oh well.. i'll comment on your awesomeness tomorrow if thats the case :D i'm cooking up some oven baked frozen fries after being sick from my brothers 'mothers day dinner bbq' tonight.. i'm starrrrrrrving!!
 
Okay here they are! The pics kinda suck cause I was about 14 beers in when I took them.....

First simmered them in beer for about 20-30 minutes:

DSC00711.jpg


DSC00715.jpg


Then set to work on the vidalia onion and green pepper while the charcoal was getting hot...

DSC00716.jpg


Then on to the grill we go....turnin-n-brownin'!

DSC00721.jpg
 
mel said:
i'm cooking up some oven baked frozen fries after being sick from my brothers 'mothers day dinner bbq' tonight.. i'm starrrrrrrving!!
Click to expand...

Making a chip sammich? Sounds right for this thread;)
 
almost.. but not quite.. the chips were too skinny for a sammich... so i had them with pain2 sauce instead... took the bottle outta the fridge.. gave it a good shake and didnt realise the lid wasnt on properly.... sauce went all over the kitchen and over mrmel... :( too bad.. that sauce is awesome.. after useiing the sauce for the chips i have about a quarter of the bottle left.. might have to put in another order shortly ;)
 
JayT said:
:waiting:
Click to expand...

I am such a loser. I was mucking about with the reso guitar and ended up doing a fundido 'thang with the bison. Decided the pics I took of it were lame.

Paul for the WIN with the snausages though. The shot with the hab mustard on the snausage and bun is money baby!
 
Blister said:
Where the heck did you get hab mustard paul? I'd love to try some of that on a brat!
Click to expand...

Dude...it's awesome! I got it from the Mega-Kroger in Bowling Green. It's made by a company called Silver Spring Foods ( www.silverspringfoods.com ) If you can't find it, I'd be happy to buy it and send it to you.

texas blues said:
Drunks find all the cool stuff! :lol:
Click to expand...

....and the majority of the trouble! ;)

thehotpepper.com said:
Beer brats are yum! Look good. I like to do them the opposite way. Grill first, then crock pot with beer, onions, and butter.
Click to expand...

I never thought about grilling them first! Although, I did re-insert them into the beer to "keep warm" while Tim and I attempted to work out a solution for all the world's troubles. I will have to try that for sure!
 
Thanks for the awesome offer paul, I may take you up on that! For now, I'm on my way to search the internet super roadway thingie and see if I can't find somewhere here in canada that has it. Failing that, I may even just puree up a few of the mustard habs I have on hand and add them to some sort of deli mustard and see how that goes. It sounds sooooo badass!
 
Looks like I was late on my entry to the secret ingredient throwdown, so I'll post here. I was well qualified last night (my GF would say over qualified :lol:)

Lemongrass Blue Grenadier in Coconut Batter on Mango Salsa with a MangoNut Cream drink (Malibu, mango, coconut milk, cream, toasted coconut)

P5100513.jpg
 
It's all good :) Had a great night cookin' an eatin' an drinkin' and then had some more fun hehehe. It's good to sit back and watch a throwdown for a change :)
 
You must log in or register to reply here.
Back
Top