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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 02-03-2014, 02:48 PM   #1
Knows what a fatty is.
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Default Presenting the Porkbardi - Lombardi meat trophhy

Thanks to ALL you who helped me with my questions.

I drew inspiration from the baconbardi, which was created by the master Ben “Sweet Lou” Krout and detailed on his blog at

Thanks Ben BaconChef - you are a culinary bacon god!

For my creation I purchased...
  • 9 lb bone in ham that had been reduced to to .90 a lb.
  • 4 packs of the cheapest thick sliced bacon I could find (only need three)
  • 2 1lb chubs of hot sausage
  • 1 Sweet Baby Ray BBQ sauce (any sauce will do)
  • 1/2 lb hot pepper cheese
  • toothpicks
  • 3 jalepenos

My biggest paranoia was being worried about the fatty staying on top of the ham. This was my first fatty. I learned after making the fatty that they are seriously pretty solid and I could have even gone with a bigger fatty or fattyball which is what I was calling my "football".

Start making a regular fatty, using the 2 lbs of hot sausage, chopped jalepenos and hot pepper cheese. I meant to add some rub and/or BBQ sauce but forgot.

Rolled that sucker up in a bacon weave. The first attempt looked like a log with pointy ends so I removed probably 3/4 of a lb of sausage. In the photo below you can see the ends look "empty". I removed one of the vertical pieces of bacon from each end.

In this photo you see the excess bacon on the end, I cut it on the diagonal and tucked it in.

I think this might work!!

You can see in the photo I had placed a thin dowel in the fatty because I thought I would need it for support, it ended up not being necessary, I just pulled it out. I started it in a 350 degree oven on a rack, because the smoker was full. I applied BBQ sauce for color while in the oven, next time would apply it sooner. Finished it in the smoker.

Onto the ham base! I looked for hams that had a flat section, and not too much of an angle on the small cut end, first cut was the back of the trophy.

The rate limiting factor here was the bone (this would limit the angle of my front cut). The form is very loose interpretation of the hallowed trophy.

I applied a glaze of apricot preserves to ham thinking it would help the bacon stick, it made no difference. I laid the pieces on overlapping each other and then stuck toothpicks where the edges overlapped.

Trimmed up the top of bacon overhang. Next time would have left it longer, due to shrinkage. Still no room in the smoker so brushed it with BBQ sauce and then placed it in a 350 oven.

Top view of Porkbardi! slathered on a little BBQ sauce and attached Jalepeno laces before it went in the smoker.

Here is the finished Porkbardi!

I carved a NFL shield out of ham in about 5 minutes with exacto knives and inlaid a jalepeno football. Next time, I would freeze ham before cutting it, because it does tear up very easily. Also I placed the ham base in the smoker after pulling out the toothpicks. BIG mistake! The bacon started to shrink up and come apart. Also it looked better to put the shield on the slopping side but that is contrary to the original Lombardi design.
Primo XL

Last edited by ncBBQtx; 02-03-2014 at 03:35 PM..
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Old 02-03-2014, 02:51 PM   #2
somebody shut me the fark up.

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Nice job!
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Old 02-03-2014, 02:52 PM   #3
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I think I'd rather win this....

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Old 02-03-2014, 03:02 PM   #4
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That is freakin' awesome.
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Old 02-03-2014, 03:03 PM   #5
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somebody shut me the fark up.

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Old 02-03-2014, 03:10 PM   #6
is one Smokin' Farker
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Certainly more interesting than the game was! Well played.
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Old 02-03-2014, 03:11 PM   #7
Will work for bbq
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Very nice!!! I bet we would have had a better game yesterday if those pot heads from Denver were playing for that trophy instead.
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Old 02-03-2014, 04:00 PM   #8
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haha, this is too awesome. Nicely done!
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Old 02-03-2014, 05:11 PM   #9
is One Chatty Farker
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Old 02-03-2014, 06:57 PM   #10
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somebody shut me the fark up.

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Old 02-03-2014, 07:04 PM   #11
somebody shut me the fark up.

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That's just too cool. Nice work!
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Old 02-03-2014, 08:54 PM   #12
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Friggun cool! Unfortunately Roger Goodell's thugs will be in contact with you soon to sue you into oblivion!
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Old 02-03-2014, 08:54 PM   #13
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Old 02-03-2014, 09:02 PM   #14
somebody shut me the fark up.

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Old 02-03-2014, 10:02 PM   #15
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That looks cool and delicious.

Nice work
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fatty, fattyball, lombardi, lombardy, porkbardi, trophy

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