The Texas BBQ Forum

Alright, maybe you've seen the thread, maybe you haven't. We're doing a long-running throwdown. Entries start today and they must be received by midnight on April 3, 2017. Couple of things going on here. Timed to coincide with March Madness, and in honor of ChiliFarmer, one of our original members.

Rules:

Entries are accepted now through April 3, 2017 at midnight central (my time, because I can! )
One plate only.
On the plate, the minimum requirement is beef. In any of its glorious forms.
Sides are permitted, so presentation will most likely be key.
In lieu of a secret code, as an homage to ChiliFarmer, there must be one (1) intact chili pepper in the photograph. If you don't have access to a chili pepper, print out a picture. Table cloths won't count (ahem, OUP! ). Doesn't matter what kind of pepper. Bell, jalapeno, habanero, you get the picture.

I will contribute a prize to the winner. Something different this go-round. Don't ask, won't tell ya!

Send entries to tbbqfthrowdown@gmail.com. If you don't get a confirmation of receipt from me, send a PM to make sure I got it. In your email, send your username as well so I can keep track.

Final, and most important rule. Have fun! There's plenty of time to try different varieties. If you don't like an entry you've submitted, send a replacement and let me know you want to swap it out.

With ALL of that being said, get after it!

Thanks, Counselor

Thank you for doing this 1911!


Sent from my iPhone using Tapatalk

The more I think about the "Beef/Cow" THEME the more I become aware of the multitude of possibilities that we are afforded in our Entries this time.

Every thing from Calves Tongue (Legua) to Red Wine Braised Beef Tail (formerly Oxtail) and I'm hoping this array of Cow Parts that lie in between will spark some interesting and entertaining Entries. One thing for sure is "we" have plenty of time to get Weird and Wild and maybe "Win"

Are there any restrictions as to the cooking method????

It's a bbq throwdown, so some form of outdoor cooking. I'll allow frying this time. No ovens! Boiling.....if you're brave enough, i guess why not.

Russ, he rang the bell on boiling, come out swinging!

(Sorry about that, couldn't seem to help myself).

I would say this, the operative word about this cook is GO BOLD OR GO HOME.

Boots , let me think about what I may do as an entry.

Russ

Russ wrote:Boots , let me think about what I may do as an entry.

Russ

?steamed Mtn. Oysters?

Lol, lamb but not bull oysters,lol. I was watching an English programme the other day, a girl about mid 20s asked a question, how do you spell oyster? People can't spell nowadays. Drives me nuts what they teach in school.

Russ

Pard, "Calf Fries" are the only thing I miss from Cowboying during Spring Calf Season.

I bet you don't miss those old mama cows doing those little chop socky kicks to your knee when trying to push them into a trailer, or watching yearling heifers run all the way across the field to dive across in front of your truck as you're rolling down the dirt road just to get to the other side before you roll through. I swear, cows are only slightly smarter than a guinea hen.

Counselor, I want to apologize for Hi-Jacking this Thread - - so easy to get carried away these days.

I would devour that in no time.

Russ

No worries. Keeps it in the new posts so folks don't miss it.