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| BBQ Brethren Throwdowns Join us in the backyard for a fun bi-weekly photo contest and show off your BBQ creations! New categories are posted every other week, plus a special monthly category. Winners earn bragging rights, a Throwdown Certificate, prizes, and the chance to choose the next category. Some of our most talked about cooking techniques and recipes were given birth in the Throwdowns! |
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06-16-2011, 04:33 PM
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#76 |
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Babbling Farker
  Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Haw haw, actually wasnt thinking about a team EP entry at all... But now that you mention it...
 Bad news from the butcher too... They've already got all the bellies in the cure, maybe next thurs if this is still going...
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[B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B] |
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06-16-2011, 06:44 PM
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#77 |
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Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Don't think there's any rush happening here. There hasn't been a submission in months. I expect as long as you submit by New Year's, you should be fine. You could always ask for one of those that is in the cure.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD?  Avatar courtesy of Grillman and NorthwestBBQPromoted by Bigabyte to "Idiot #1"  , and dubbed "Phizzy" by Sir Ron.
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06-17-2011, 04:53 PM
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#78 |
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somebody shut me the fark up.
 
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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I'm gonna make mew the biggest slab of bacon ever... starting today... so you guys have got a week to lock me out!
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A butterflies wings. About to bring down everything... |
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06-17-2011, 05:13 PM
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#79 |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Atta boy Bill!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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06-17-2011, 07:31 PM
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#80 |
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Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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uuuh Bill, didn't you already lock yourself out?
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQPromoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
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06-18-2011, 04:42 AM
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#81 |
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somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Dang it Gore!
You're RIGHT!  Lookit Rule 3! 3. Only one dish may be submitted per person. Now what the hell am I gonna do with this freakin moster!  
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A butterflies wings. About to bring down everything... |
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06-18-2011, 10:12 AM
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#82 |
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is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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and besides, I already entered bacon.
 jk. that is one beautiful pork belly.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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06-18-2011, 10:16 AM
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#83 |
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Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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That is a thing of beauty, Bill. If you like it better, then submit that one instead. Of course Chris might DQ both of them (you know how he can be).
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQPromoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
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06-18-2011, 03:53 PM
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#84 |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Bill, if those were inches instead of cintemeters I'd REALLY be impressed.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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| Thanks from: ---> |
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06-18-2011, 05:30 PM
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#85 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I'm confused. I thought Bill already posted!
I guess I still have beach brain.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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06-24-2011, 03:33 PM
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#86 |
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Full Fledged Farker
Join Date: 08-08-10
Location: Racine, WI
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He did. He didn't notice that rule until after he picked up the second belly. Good thing you can never have too much bacon around!
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WSM, UDS, Masterbuilt 40" cabinet |
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06-24-2011, 07:14 PM
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#87 |
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somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Damn Right Jaymo... It's not like I'm now giving up bacon making.... Its going on the smoker tomorrow!
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A butterflies wings. About to bring down everything... |
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06-24-2011, 07:20 PM
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#88 |
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Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQPromoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
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06-30-2011, 08:24 AM
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#89 |
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Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Hmmmm, looks like I will have time to enter this one...
  Awesome lookin' center cut!   Part of the full belly rubed down with cure & spices 
__________________
[B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B] |
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| Thanks from: ---> |
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07-07-2011, 05:47 PM
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#90 |
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On the road to being a farker
Join Date: 09-23-10
Location: Springfield, NJ
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Hope it's not too Late
Just made these. A version of Pig Candy but using pork belly instead of bacon. I brined it over night in pineapple juice, salt, sugar & rum. Rinsed it and patted it dry. Scored the skin and rubbed it with my bbq rub and put it in the smoker. Cooked it 250 for 5 hours using hickory & cherry wood. I took it out of the smoker and let it rest for 20 minutes. Then sliced it into about 1.5 inch cubes. Tossed those cubes with brown sugar, cinnamon & a little habanero powder. Then they went on a medium grill to caramelize. Pretty good, if I say so myself.
Pork Belly Scored.jpg Pork Belly Rubbed.jpg Pork Belly in Smoker.jpg Pork Belly sliced.jpg Pork Belly Done.jpg |
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| Tags |
| Master, Pork Belly |
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