Braised and Confused

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SUPPORT THE FORUM-- Go Ad-FREE!

bauchjw

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Aug 3, 2015
4,572
3,906
Alexandria, VA
Greetings, it’s been to long. Life continues to accelerate and most days I’m not in the passenger seat. I have a backlog of things to post, but wanted to share a great time and big win and thank you all for the help.

In July, I posted about my new BelFab that I’m loving. In September we had our annual “neighborhood ” bbq competition, 2000 people came and 18 teams entered. My BelFab was not the biggest or nicest rig there. But, last year my team competed with 5 Weber Kettles and two Traegers, so we weren’t complaining.

This contest is not sanctioned, all prize money goes to charity, it’s really just for a real blast drinking beers with people who share a passion …….. and bragging rights. Events are; Chefs Choice (wow other teams with one bite, teams choose winner), Ribs (blind taste by judge panel), and peoples choice (feed 2000 people a taste, they vote winner).

Based on interactions here on SMF and a lot of inspiration here as well our team went with the surf and turf lumpia for chefs choice, but added some lime zest, garlic herb potatoes and brown butter fried sage https://www.smokingmeatforums.com/threads/surf-n-turf-re-imagined.313927/

For peoples choice we went with the Birria I was working on for a while, but added beer to the Braise recipe on this thread.

My Ribs guys followed advice offered by thirdeye thirdeye and had a great showing. When the final results were in we came out 4th in ribs, 4th in peoples choice, and first place in Chefs Choice (which is the big one for this contest) and results in the coveted Waynewood pig that’s sits out on my front lawn until I defend it next year….my wife loves it🤣

Great time, lots of great food and memories, and really all because of hanging out on SMF. So thank you guys. Enough talk, here’s some pics.

Team Practice before the event, loving the flattop option on the BelFab
A8ECA948-9AA5-4DEA-A2C0-B07DE94A6A80.jpeg


Event Day;
120 pounds of beef shoulder roll
7FB14C07-7C06-4AD0-BF33-F402A3C8386F.jpeg

Set up and prep
9CA46C14-76A8-4E0A-9505-0969AAD30817.jpeg

8C690D9B-57DA-4983-A1F0-4BB75D07AF4D.jpeg
1EC681CF-E294-4C88-98CA-507CA103B228.jpeg
256E4905-A040-44B7-B86E-D80A83051C9B.jpeg
B7D9EAAC-EF76-4946-97CF-03AF9C428D8A.jpeg

Onto the BelFab post trimming.
AB0605FB-B807-42C5-A062-BD378629621C.jpeg

Pulled when IT hit 165 and into the braise sometime after Sunrise
B386A580-7553-4C26-A678-2EADA1C5AA40.jpeg
80854B2C-9E09-4E7B-B9DD-39A62075BF56.jpeg
72123D36-F243-4588-A2EF-9A7728602CC4.jpeg

Followed by a morning beer and breakfast
B571DE1E-A1F9-498E-B679-F574A88AAC93.jpeg
D564155B-0C9C-43C0-B423-0B7EBFB2D0E7.jpeg
AC7976EE-2E82-4CCE-AF88-39E09F422D5D.jpeg

Onto cook and plating of Surf N Turf for 1100 entry
E41BE574-7BB8-4900-B349-8EDE3D23783A.jpeg
FB794B07-8F4B-4363-B872-E710EA39C648.jpeg
3D18973E-0BCF-4025-B3D4-EFA43EC1D1CA.jpeg
A6B2615C-426B-41D7-AEA2-97CA8252DA02.jpeg


By about noonish the meat was fall apart tender and we’re getting Birria ready for the Peoples Choice rush, with some help from the kids!
3365B706-0F38-48A8-A495-2446206F34FD.jpeg
9E2EF3E3-DE8D-4C49-B0B1-876686A0BC4D.jpeg
24E85D40-7C75-4AE5-A673-A1D0E818CF39.jpeg
72122AA9-61CC-4183-8CF2-38BCC9612896.jpeg
7D7DF419-2D80-4F7F-AF7D-591BC130544C.jpeg
BBAC344E-707E-416E-BE57-DFA0BF637F11.jpeg

A5CEC866-3DF6-457B-BCB7-9A2E7CEC261A.jpeg
AD7722B5-3B48-4D29-B500-19DCAEFE521B.jpeg
0ACF7064-81A4-4046-9D28-5E7954EF9EA3.jpeg

63324376-F08E-4118-A97D-D8C22AF97AD4.jpeg


And Sweet Victory!
043CE0F2-05C2-4205-AD35-2090D5F30045.jpeg
EE008B84-6CBD-4638-A3D7-75CC99DE1C2E.jpeg

9775AF54-24D5-4B96-BB66-EBD7DBACC76A.jpeg


Now the pig is part of our Halloween decorations;
9A7CDAF0-24CB-4F78-8236-6A17414ABF3B.jpeg


Thanks if you hung in there! Thanks for your friendship and mentorship if you post here!

Updated Surf N Turf Lumpia recipe:

1) Well-seasoned Tri-Tip (or other Great Red Meat) Cooked to taste. We
tested a lot, but Tri-Tip reverse seared to Med Rare was our favorite,
rested in smoked Wagyu tallow and butcher wrapped.

2) Reduced Red Wine Sauce:
Ingredients:
1 x Medium Carrot Chopped
2 x Celery Stalks Chopped
1 x Medium Yellow Onion rough Chop
7 x Garlic Cloves Crushed
2 x Tblspns Tomato Paste
3 x Cups Beef Broth
1 x Cup Dry Red Wine
¼ x Cup Balsamic Vinegar
2 x Bay Leaves
1 x Tblspn Fresh Rosemary
1x Tblspn Fresh Thyme
Kosher Salt/Cracked Black Pepper to taste (start w/1/2 Teaspoon Each)
4 or so x Tablespoons Unsalted Butter (to taste)

Directions:
- Large Sauce Pan over medium High Heat, warm a few tablespoons of
Extra Virgin Olive Oil. Add Carrots, Onion, and Celery cook 6-8 Minutes or
until they start to brown.
- Add garlic and cook 1-2 Minutes until fragrant, DO NOT Burn!
- Reduce heat to low medium
- Add Broth, wine, Vinegar, bay leaves, rosemary and 1.2 Teaspn
Salt/pepper.
- Bring to Boil then reduce to simmer. Simmer for 30-45 Min until
liquid is at about 3/4 Cup(without the Veggies).
- Once liquid is at about 3/4 Cup remove from heat and strain out over
sauce pan to remove veggies and leave only liquid. Use spoon and press
garlic, celery, etc. Only liquid in sauce pan. Throw out veggies.
- Place liquid back on low med to low heat. Start adding one table
spoon of butter at a time until it is to taste. S&P to taste.
- Remove from heat.

3) Bang Bang Shrimp:
Sauce Ingredients (multiply by 2):
• 1/2 cup mayonnaise
• 5 tablespoons sweet chili sauce (PF Changs was our favorite)
• 2 teaspoon sriracha sauce
• 1 teaspoon crystalized lime, or to taste (this part is important to
get right)
Sauce Directions:
• Combine all the sauce ingredients in a small bowl with a spoon.
Cover and set aside until ready to use, plastic squirt bottle.

4) Bang Bang Shrimp Directions:
Bang Bang Shrimp (Marinade shrimp submerged in Buttermilk 1 hour before
cooking).
FOR THE BREADING:
• 1 lb frozen, raw shrimp (thawed) or fresh, shelled and deveined,
patted dry. We used Wild Caught Argentine Red Shrimp and felt they held up
in flavor and structure the best.
• 2 cup Corn Starch
• 1 ½ cup panko breadcrumbs
• 11/2 tsp salt
• 1/4 teaspoon cayenne powder or Ancho Powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
Instructions
• Preheat pan or flattop to 350°F. Place pan with duck fat or neutral
oil to reach 350 temp, should be enough fat to coat ½ shrimp.
• In a large ziploc bag, combine starch, panko, salt, pepper, onion
powder, garlic. Zip closed and shake until mixed.
• Remove shrimp after marinade, drop into the ziploc bag and shake a
few times. Alternate is pace in bowl and cover in cornstarch mix.
• Set mixture next to cooking area.
• Place shrimp in fat once temp is 350. Work in batches skimming in
between to maintain temp.
a. I liked using duck fat to fry, others liked peanut or canola oil
better.
b. Place shrimp on cooling rack to drip off excess oil/fat

5) Brown Butter Fried Sage
Ingredients
• ½ Cup unsalted butter
• 24is fresh sage leaves
Directions
• Heat the butter over medium-high heat in a medium skillet. When it
begins to foam, add the sage leaves and gently fry until crisp, 2 to 3
minutes. Remove with a slotted spoon, place on a paper towel.

6) Gordon Ramsey Garlic Herb Potatoes

Build Lumpia:
Ingredients:
• Tri Tip Slice sliced into Bite Size
• Bang Bang Shrimp cut in half, maybe thirds depending on size
• Reduced Red Wine Sauce
• Bang Bang Sauce
• Smoked Gouda, sliced into thin pieces roughly matching the size of
Tri Tip Bites
• Lumpia wrappers
• Garlic Herb Mashed Potatoes
• Brown Butter Sage
• Fresh Parsley
• Egg wash (3 Eggs and 3 Tblspn Milk)
Directions:
• Set out lumpia wraps
• Place Piece of Smoked Ghouda down
• Top with 2 bites of the Tri Tip
• Followed by drizzle of Red Wine Sauce
• Followed by Parsley
• Sprinkle chopped parsley
• Place Bang Bang Shrimp Bites on top of each piece of Meat
• Drizzle those with bang Bang Sauce
• Fold bottom corner over center mixture
• Fold two side corners over center Mixture
• Roll up to the top corner tightly
• Fry in Duck Fat (or neutral oil) at 350 until Golden Brown
• Place on cooling rack
To Serve:
• For the competition, or if I was doing as an appetizer, cut rolls in
half or thirds. Place on up of a dollop of garlic herb mashed potatoes with
the roll standing upright. Then another small dalop of the potatoes followed
by a drizzle of the red wine sauce and topped with the butter fried sage.
The sage is actually really important, just like the lime bang bang sauce is
to help balance/freshen and cut the fat & richness in the dish.
• I also practiced this recipe a lot as we refined it and for a few
diner parties I served them whole on top of the potatoes, then you’d sprinkled with
the fried sage liberally over top, telling everyone to scoop the potatoes with the roll and
include the sage in each bite. For this option you need to make more sage.
 

Attachments

  • 11CAD9DE-1CE5-4E2E-AAD6-4F3A656D8F85.jpeg
    11CAD9DE-1CE5-4E2E-AAD6-4F3A656D8F85.jpeg
    158.2 KB · Views: 4
Last edited:

gmc2003

Epic Pitmaster
OTBS Member
SMF Premier Member
Sep 15, 2012
14,593
10,125
That's a lot of work, but it looks like you guys had a great time. Congratulations.

Point for sure
Chris
 
  • Like
Reactions: bauchjw

tbern

Master of the Pit
OTBS Member
SMF Premier Member
Dec 27, 2015
3,069
1,580
Southwest Minnesota
wow, great story and pictures!! looks like a great time and congrats on winning the pig!!! thanks for sharing this!
 
  • Like
Reactions: bauchjw

Newglide

Smoking Fanatic
Jun 14, 2021
472
328
NC
Congratulations You put together a great lookin meal there! That looks like a great time win or loose
 
  • Like
Reactions: bauchjw

schlotz

Master of the Pit
★ Lifetime Premier ★
Jan 13, 2015
2,011
1,417
Coatesville, IN
Great post Jed. I can see the effort y'all put into such a fun event. Congrats to you and the team! Well deserved.
 
  • Like
Reactions: bauchjw

SmokinVOLfan

Smoking Guru
OTBS Member
Feb 27, 2018
5,975
5,051
Knoxville, TN
Wow Jed that looks like an absolute blast! I would love to do something like this. You guys killed it. The food all looks amazing and happy to hear you won the pig! Congrats!!
 
  • Like
Reactions: bauchjw

clifish

Master of the Pit
OTBS Member
★ Lifetime Premier ★
May 25, 2019
2,976
3,067
Long Island, NY
Awesome job Jed, food looks fantastic. I know it is a ton of work but the recognition by the other teams is great to earn.

BTW on the one pic with the 3 guys pulling the beef what are those 2 helicopter things on the table in black? Is that to keep bugs away? If so I need a few of those, I am a bug-o-foab with my food.
 
  • Like
Reactions: bauchjw

Brokenhandle

Legendary Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Nov 9, 2019
8,312
7,760
Nw Iowa
Looks like an awesome time with awesome food! Gotta love the trophy...and better yet, great thing your wife is so proud of it! :emoji_blush:

Ryan
 
  • Haha
Reactions: bauchjw

BB-que

Smoking Fanatic
SMF Premier Member
Nov 8, 2016
641
757
Greetings, it’s been to long. Life continues to accelerate and most days I’m not in the passenger seat. I have a backlog of things to post, but wanted to share a great time and big win and thank you all for the help.

In July, I posted about my new BelFab that I’m loving. In September we had our annual “neighborhood ” bbq competition, 2000 people came and 18 teams entered. My BelFab was not the biggest or nicest rig there. But, last year my team competed with 5 Weber Kettles and two Traegers, so we weren’t complaining.

This contest is not sanctioned, all prize money goes to charity, it’s really just for a real blast drinking beers with people who share a passion …….. and bragging rights. Events are; Chefs Choice (wow other teams with one bite, teams choose winner), Ribs (blind taste by judge panel), and peoples choice (feed 2000 people a taste, they vote winner).

Based on interactions here on SMF and a lot of inspiration here as well our team went with the surf and turf lumpia for chefs choice, but added some lime zest, garlic herb potatoes and brown butter fried sage https://www.smokingmeatforums.com/threads/surf-n-turf-re-imagined.313927/

For peoples choice we went with the Birria I was working on for a while, but added beer to the Braise recipe on this thread.

My Ribs guys followed advice offered by thirdeye thirdeye and had a great showing. When the final results were in we came out 4th in ribs, 4th in peoples choice, and first place in Chefs Choice (which is the big one for this contest) and results in the coveted Waynewood pig that’s sits out on my front lawn until I defend it next year….my wife loves it🤣

Great time, lots of great food and memories, and really all because of hanging out on SMF. So thank you guys. Enough talk, here’s some pics.

Team Practice before the event, loving the flattop option on the BelFab
View attachment 646866

Event Day;
120 pounds of beef shoulder roll
View attachment 646867
Set up and prep View attachment 646868
View attachment 646869 View attachment 646870 View attachment 646871 View attachment 646873
Onto the BelFab post trimming.
View attachment 646875
Pulled when IT hit 165 and into the braise sometime after Sunrise View attachment 646876 View attachment 646877 View attachment 646880
Followed by a morning beer and breakfast
View attachment 646881 View attachment 646882 View attachment 646883
Onto cook and plating of Surf N Turf for 1100 entry
View attachment 646885 View attachment 646888 View attachment 646890 View attachment 646889

By about noonish the meat was fall apart tender and we’re getting Birria ready for the Peoples Choice rush, with some help from the kids!
View attachment 646891 View attachment 646892 View attachment 646897 View attachment 646899 View attachment 646895 View attachment 646900
View attachment 646901 View attachment 646902 View attachment 646905
View attachment 646906

And Sweet Victory!
View attachment 646908 View attachment 646909
View attachment 646907

Now the pig is part of our Halloween decorations;
View attachment 646910

Thanks if you hung in there! Thanks for your friendship and mentorship if you post here!
Wow! Great stuff
 
  • Like
Reactions: bauchjw

bauchjw

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Thread starter
Aug 3, 2015
4,572
3,906
Alexandria, VA
BTW on the one pic with the 3 guys pulling the beef what are those 2 helicopter things on the table in black? Is that to keep bugs away? If so I need a few of those, I am a bug-o-foab with my food.
Thank you Cliff! Yes, those are super awesome, they are battery operated fly fans we got on Amazon. I think it was 30 dollars for 3? Game changer getting pesty flys away from food!
 

bauchjw

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Thread starter
Aug 3, 2015
4,572
3,906
Alexandria, VA
Looks like one heck of an event. I can't imagine a peoples choice for 2,000.
88D82E0D-58B5-489D-9CB5-6D4419E8D035.jpeg

Thank you Sir! You really gave us a great amount of advice we followed. 2000 was a lot, but that’s where the party is🤣 I forgot to post the Rib team pic! I’m still trying to find some guys willing to put time into bigger real competitions!
 
  • Like
Reactions: 912smoker

Bearcarver

Gone but not forgotten RIP
OTBS Member
SMF Premier Member
Group Lead
Sep 12, 2009
45,280
18,124
Macungie, PA
Awesome!!!
Way to go, Jed!!
Outstanding Gang doing Fantastic work!!
Everything looks so freaking Good!!
Nice Job, Everyone!!
And Thanks for showing!!
Like.

Bear
 
  • Like
Reactions: bauchjw

indaswamp

Epic Pitmaster
Staff member
Moderator
OTBS Member
Apr 27, 2017
12,032
9,552
South Louisiana-Yes, it is HOT
What an awesome thread! And such a great tradition!! That looks like one HELL of a food party! I LOVE that pig trophy!!!! LOL! Congrats on the win! That has got to be something to look forward to every year....and what a great way to raise money for charity!!
 
  • Like
Reactions: bauchjw

Latest posts

Hot Threads