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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Old 10-14-2017, 05:18 PM   #16
sdpike
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Please use this for my entry "all belly porchetta " polling picture below.
Full cook bread here,
https://www.bbq-brethren.com/forum/s...d.php?t=252783
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Old 10-14-2017, 05:48 PM   #17
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Please use this for my entry "ALL BELLY PORCHETTA " Polling picture below.
Full thread here,

https://www.bbq-brethren.com/forum/s...d.php?t=252783
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Old 10-14-2017, 06:46 PM   #18
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This is my entry for the "Pork belly" challenge.
Pork Belly 'burnt ends' Taco.

ready, set....jpg

The build thread is, https://www.bbq-brethren.com/forum/s...ferrerid=13617
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Old 10-14-2017, 07:20 PM   #19
Joshw
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Default Please accept this post as my entry into the Pork Belly Throwdown.

Please accept this post as my entry into the Pork Belly Throwdown.

Pork Belly Burnt Ends with Cherry Bourbon Glaze and Smoked Fried Pork Skins.

The Sauce


Marinate for 5 days. Blend and add orange zest, orange juice, honey,brown sugar

Reduce to glaze


Prep Pork Belly



Smoke at 275 for 3 hours

Put in pan and add honey and butter cover cook another hour

Change pans and toss with glaze


Back on the cooker to set glaze

Cut smoked pork sinks into small pieces and fry until crisp



Please use the following pic for voting.
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Old 10-15-2017, 09:58 AM   #20
Bill-Chicago
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First off, I might be breaking protocol in this forum, as I'm not sure I can axe questions here:

Josh, did the habenero marinade impart any heat into the final product?

Phenomenal looking belly and chicharrones!
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Old 10-15-2017, 12:54 PM   #21
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Not as much as I thought they would. I think I got some mild habaneros, if there is such a thing. I tasted before cooking, and the bourbon definitely pulls the heat out of them, but the sugar and cherries tame it more than I anticipated. I used 5 and if I do it again, I would probably go 10. I like heat though, so some people might enjoy it the way it is. There is a small bite at the end, to let you know they are there. I would probably back off a little on the allspice as well but overall it is a really good and easy glaze.

Here is a link to my inspiration, if you want more info. https://www.youtube.com/watch?v=g4iSFvcumeY
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Old 10-15-2017, 04:38 PM   #22
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Quote:
Originally Posted by Bill-Chicago View Post
First off, I might be breaking protocol in this forum, as I'm not sure I can axe questions here:

Josh, did the habenero marinade impart any heat into the final product?

Phenomenal looking belly and chicharrones!
You can always axe questions here, Bill!

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