Sunday, April 29, 2012

The Final Countdown (voting is over)

It's official ... but ... not official. Yours truly has won his first Throwdown. Not just any TD either ... But the most contested TD ever AND the TD with the most votes ever. I won with over 22% of the 184 votes.

Friday, April 27, 2012

Friday Voting Update

There hasn't been a lot of moving over the last 24 hours. I currently have 42 votes, and second place has 24 now. With right at 2 days to go ... it's almost time to Celebrate. 

Thursday, April 26, 2012

On the back stretch

So Wednesday was good for yours truly. The votes took off, and I now carry a lead of 39 to 22 over second place. It feels good to know that I all but have the largest Throwdown in the bag (fingers crossed it stays the way it is).

Wednesday, April 25, 2012

Hump Day Of Voting

So today is a much better day, and will hopefully indicate how the TD will finish up. I'm currently in the lead with 33 votes, with second place having 22, and third starting to move with 11.

Tuesday, April 24, 2012

Day 2 of voting

After a strong push over night. I had a nice lead 9-4. As the day has gone, my votes have increased to 16 ... the bad part however is ... so has his. We're tied up at 16 after 78 total votes. There are 6 other entrees tied for 3rd place with 4 votes.

Monday, April 23, 2012

Burger Throwdown Update

So half way through day 1 of voting. I'm currently in the lead with 8 votes. Second place currently has 4. There's still a TON of time till voting ends on Sunday. 

Wednesday, April 18, 2012

The Everything American Burger

So its chilly and raining outside and I'm about to grill anyway. The only way to rightfully do so. Is to make sure I'm warm on the inside

Now it's time to get to work ... as you can tell by the name of the thread. This burger is going to have ... well ... everything.

Start it off by dicing a half of a green pepper and half of an onion.

On the opposite counter. Dawn gets our fries going. She's eating the sweet potato fries on the right, and for mine we mixed some Stubs Spicy with 3 Beer Rub. 

Back to the action in the main ring. I precooked some bacon and pulled it into little pieces. Mixed the bacon, meat, onion, and peppers with wishirererereshirshsheire sauce and some Pepper Palace Whiskey Rub.

Patted them out into 4 pieces and added Pepper Jack cheese to the center.

Laid the next "layer" on top and pressed the edges together.

It was time to move to the grill. For what will probably be this grills last ever cook. It only took me 30 minutes to "fix" it before I could eve get the thing to light.

We're dog sitting for Dawn's mom while she's on vacation, and Memphis decided to come out and give me a hand ... or at least come out and smell dinner cooking.

Time to pile on ... I added 3 more strips of bacon and more pepper jack cheese to the top.

Once the cheese had time to melt I then added the doughnut to the grill ... yes ... I really just said doughnut ... yes ... I really am half crazy.

Once everything was finished cooking on the grill and back inside it was time to add more (remember, I said it was the EVERYTHING American Burger). What's more American (and the point of this blog) than BBQ? I had some more left over BBQ from my previous cook, so we heated it up and covered it with Sticky Fingers Tennessee Whiskey (it went with the whiskey rub ... and Jack I was drinking ... see a trend here?)

Once the mound is constructed and the doughnut bun is added. I had to use a wood skewer to hold it all together.

Now it's time to eat and enjoy ... for the record. The fries were AMAZING with the mix of the 2 rubs, and the burger ... well ... I'll be honest ... the doughnut was HORRIBLE mixed with the maple bacon. I took it off the doughnut and put it on a real bun, and it was AMAZING!!!!!!!!!!!!

Tuesday, April 17, 2012

The Burger Throwdown

The latest TD is for burgers, so The Outside In Burger is about to go on steroids. My Chick(en) Gone Wild got me in the "Zero Club", so my burger idea should get me in the winners circle ... I hope. Keep an eye open tomorrow for the cook.

Sunday, April 8, 2012

I Like Big Butts ...

Some coworkers of mine have been asking me to cook some pulled pork for them for weeks now. I figured since this weekend was going to be so nice out, and I haven't cooked in a while. That I'd pick up a butt, and smoke it for everyone.

I got off work Thursday and picked up this 12.5lb BIG BUTT.

I injected it with my Myron Mixon's hog injection, and rubbed it down with a thick coat of Simply Marvelous Sweet Seduction.

After a couple of hours it's started getting some color to it (I'm sure Dawn will love this picture with the fat dripping down) 

The butt has been in for 9 hours now, and sitting right around 160 degrees. The temp to reach is 200. In about 2-3 more hours. It should be ready to come out.

Monday, April 2, 2012

It's almost cooking season

Now, it doesn't have to be warm for me to cook. But, when Home Depot does a big sale on charcoal. It makes for a lot of fun playing real life tetris.