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Australias Best BBQ Forum
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PostPosted: Tue Jul 30, 2013 1:51 pm 
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AUGUST COMPETITION

Theme : Beef

Rules :

The dish must contain the core ingredient Beef whether it be steak, brisket, mince, beef cheek ect ect you are given the opportunity to submit a dish that you think best encapsulates beef as its core ingredient.

Submitting your entry and entry rules:

to submit your entry you should e-mail them directly to [email protected]
Entries will be accepted from 1st august through to 31st august.
What to include
- 1x picture of a sign with the date and your username
-1x picture of submission cooking on bbq
- 1x submission picture you would like to present for judging
- <50 words describing your dish, ingredients methods ect ect

1. You must follow the theme.
2. You may add props on or around your plated dish if you feel they are necessary.
3. No images of you, your hands or familiar surroundings to other members
4. No pics of your animals in the background, counter top items, oven. Just a pic of your plated dish PLEASE.
5. Images need to be no less than 800x600 in size.
6. Send only one pic as your submission
7. you must not place your dish on facebook, flicrk, or any other online medium untill after the competition so that submissions remain anonemous
8. Prizes can only be provided to australian residents, the prizes will be awarded to the australian entry with the highest score.
9. Entry MUST be cooked on a bbq

NOTE: in the case that an international wins then both the australian and international winners will be granted custom signatures announcing them as a pitmaster winner



Judging:

Judging will be done in 2 parts with a 30%/70% judging
30% of the score will be judged by the vendors putting up the prizes
70% of the score will be judged by the forum

Judging will run from September 1st through to september 8th (judging closed at 11:59pm on the 8th)
Competition winner will be announced on September the 9th


Prizes:

- Mad hunky General Purpose - From Richtee of MadHunky
- Mad Hunky Pork Brine - From Richtee of MadHunky
- Twin Pack of Riedel "Flow" Chianti Classico - From SlowPoke of homestylesa.com.au
- Ted Reader Pineapple Rum Grilling Sauce - From Beaver of here...?
- Ted Reader Orgasmic Onion Burger Seasoning Mix - From Beaver of here...?
- a custom signature to rub in fellow forum members faces announcing you as the best cook here

Please note: prizes for this competion may increase/decrease due to avaliability ect ect. Aussie pitmasters will endeavor to provide prizes however we are not liable for damaged/lost/unavaliable products.

Image
Berties Porterhouse with Tatonka by Brett Robinson, on Flickr

_________________
ImageImage
KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Tue Jul 30, 2013 1:53 pm 
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Posts: 3667
POST RESERVED FOR ENTRIES

ENTRY - #1
Quote:
A couple of ribeyes rubbed with homemade dry rub and injected with Stubbs Chipotle Butter.
Smoked at 150F with hickory for 8.25 hours until 120F, halved, the seared and let sit.

Image
ENTRY - #1 by UNKNOWN, on Flickr

ENTRY - #2
Quote:
Beef Tri Tip in French's Amercian Mustard and the Mad Hunky's General Purpose Rub and left in marinate in the fridge overnight.

Image
ENTRY 2 by UNKNOWN, on Flickr

ENTRY - #3
Quote:
Beef ribs rubbed with McCormicks Grill Mates Classic BBQ Rub.
Cooked on the weber for 4.5 hours, then foiled for 2 hours with some beef stock then sauced with a mix of Honey BBQ sauce, tomato sauce, salt, pepper, paprika, ground chili wostershire sauce and vinegar for the last hour. No smoke was used.

Image

Entry 3 by UNKNOWN, on Flickr

ENTRY - #4
Quote:
Thrice BBQ'd Smoked Beef Cheek Guinness Pie

Beef Cheeks smoked in Kamado - 3 hours. Quartered into 1” pieces, added to pot with fried onions & garlic, vegetables, guinness & herbs. Stewed in Kamado for 4hrs. Placed stew into large pie dish, topped with Pastry. Back into Kamado for 60mins. Served with mashed potato, mushy peas.

Image
Unknown by Brett Robinson, on Flickr

ENTRY - #5
Quote:
Cape Grim Beef Cheek Pastrami

A lengthy process but worth it for the smokey, salty, spicey gooee-ness
- applied a dry cure and rested for 4 days
- rinsed and soaked overnight
- applied a rub and rested overnight
- smoked 4 hours with pecan (to 160F)
- rested 2 days before steaming to 203F

Image
Unknown by Brett Robinson, on Flickr

ENTRY - #6
Quote:
Skirt Steak with a Port and Stilton Sauce, with stuffed baked figs.


The skirt steak was marinated for 24 hours, it was then grilled on the BBQ for 4 minutes total. Port was reduced and Stilton cheese was added to make the sauce. The figs were quartered, stuffed with Stilton, wrapped with Proscuitto and drizzled with lemon olive oil and caramelised balsamic vinegar.


Image
Unknown by Brett Robinson, on Flickr

_________________
ImageImage
KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Tue Jul 30, 2013 5:36 pm 
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Joined: Sun Jul 21, 2013 11:53 am
Posts: 31
i dont like rule 7.

bbq isnt always about smoke


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PostPosted: Tue Jul 30, 2013 5:37 pm 
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Posts: 3667
Oops sorry, smoke will be removed

_________________
ImageImage
KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Tue Jul 30, 2013 5:38 pm 
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Joined: Thu Mar 14, 2013 8:45 am
Posts: 3667
Also
DONT POST YOUR ENTRIES HERE!!!!!!
DONT POST YOUR ENTRIES HERE!!!!!!

DONT POST YOUR ENTRIES HERE!!!!!!
DONT POST YOUR ENTRIES HERE!!!!!!

IF YOU DO THEY ARE NO LONGER A VALID ENTRY, READ THE SUBMISSION RULES

_________________
ImageImage
KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Wed Jul 31, 2013 6:47 pm 
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Joined: Sun May 26, 2013 9:29 pm
Posts: 643
Are we allowed more than 1 entry?

_________________
Yoder YS480 || Weber OTS Premium || Weber Go Anywhere || Weber Jumbo Joe || Keg Spit || 'Golden Moth' UDS


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PostPosted: Wed Jul 31, 2013 7:50 pm 
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Posts: 3667
Jars wrote:
Are we allowed more than 1 entry?

jars,

i would suggest at this stage 1 entry per person (very good question)
in saying that, if you cook something then change your mind and submit a 2nd entry before the close date you can choose which one you want to enter (resubmit)

_________________
ImageImage
KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Wed Jul 31, 2013 7:55 pm 
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Joined: Sun May 26, 2013 9:29 pm
Posts: 643
Awesome. Cheers Beaver!

_________________
Yoder YS480 || Weber OTS Premium || Weber Go Anywhere || Weber Jumbo Joe || Keg Spit || 'Golden Moth' UDS


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PostPosted: Thu Aug 01, 2013 11:54 pm 
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Joined: Thu Mar 14, 2013 8:45 am
Posts: 3667
1 entry already submitted, get yours in soon

_________________
ImageImage
KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Sat Aug 10, 2013 3:26 pm 
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Joined: Thu Mar 14, 2013 8:45 am
Posts: 3667
another entry in, 2 people now competing for the grand prize

_________________
ImageImage
KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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