The Texas BBQ Forum

Here it is y'all! The grand-daddy of this experiment. The final round. El guapo. The beef round!!!!

First, the rules:

What can you cook: Beef. (i.e. brisket, beef ribs, steaks, roasts, burgers, as long as it's beef, it's in)

What is it cooked on: One word, fire. Not stovetop fire. Grill fire. Smoke 'em, grill 'em, rotisserie, as long as it is cooked on the grill, it's in.

What else in the picture: No sides or identifying information in the picture. We are judging on the meat and want to keep it blind.

When is the deadline: Monday, November 2, 2020. Midnight central (my) time. Send all entries to tbbqfthrowdown@gmail.com and include your Forum username. If you don't receive a response from me within 24 hours, shoot me a message here to make sure I received it.

What is the secret code: "BEEFISKING" is our code for this round and must be contained in the picture, not added after with editing software.

As before, if you send one entry in and later want to send another in, you are free to do so, but please make a note of the substitution in the e-mail. Also, if you send in multiple pictures, I will ask you which one you want to enter. I can't make the choice.

If you have questions about the format or if it appears the date is not workable, post it here or send me a PM.

Given that this is the final round of this event, in the event there is a tie in the overall standings, the member with the higher score in beef will be declared the victor. In the off chance the members also tied in the beef round, the higher score in the pork round will win. That should take care of it, but if not, next will be chicken, then the seafood round.

With that being said,

The weekend is coming! Y'all don't forget to get your entries in for the final round of the first ever Throwdown Challenge!

BUMP:

Deciding what to Enter for this Final Throw Down is turning out to be more difficult than I suspected, however, I've manage to narrow them down to 15.

Let's have lots of participation, Y'all.
There's plenty of time so no excuses and BEEF is what's going down.

I think this is the most difficult part to decide what to cook, but I will come up something after I've cooked my head (as we say)

I noticed TX1911 writes that ca of an overall tie the brisket round will decide. Does that imply that we must cook a brisket in this round to avoid risk loosing in the case of a tie?

Sent fra min SM-N950F via Tapatalk

I sure hope not

[quote="TX1911"]Here it is y'all! The grand-daddy of this experiment. The final round. El guapo. The beef round!!!!

First, the rules:

What can you cook: Beef. (i.e. brisket, beef ribs, steaks, roasts, burgers, as long as it's beef, it's in)


I believe later in the OG post brisket was misspoken and should have read beef. Higher points in beef will break any tie for the top overall spot.

Apologies. Had other competition rules in mind. Beef is the first tie breaker. There is no requirement to cook brisket.

For a lot of us, the weather this weekend is going to be absolutely perfect!



Might as well get an entry in!!

It is indeed, now if I could just make up my mind as to ?what?
I may have to flip a coin or tape the choices on a dart board.

Well, I finally decided what to Cook and I picked it up today.
I should be sending my Entry in within a week or so once
I find out how I want to cook it

Oh man! I haven’t been on in too long. I’ve been super busy during the pandemic, but I sure am sorry I’ve missed this series. I might throw in a beer entry just for fun. Glad to see y’all are keeping the pit fires burning!

Y'all don't forget to get your entries in!

The weekend is upon us! Fire up those pits and make the neighbors jealous!

And snap a picture for your entry while you're at it!

And, broadening your horizons, here is "BBQ" in American sign language

OK, I finally got my Entry in
Temperature here in SE was 56 degrees when I fired her up this morning and what a pleasure it was to sit outside and smell the Smoke

Deadline is Midnight Counselor Says Time, the 2nd of November, which is plenty of time ?if the weather holds where you are.

"GIT'ER DONE"

OldUsedParts wrote:OK, I finally got my Entry in
Temperature here in SE was 56 degrees when I fired her up....

30°F here this AM, pit fired up at 5, meat on at 5:30. currently 48°, might make 56° later.
Entry to follow, if I like the pics.