BBQ Brethren "With Bacon" Throwdown!!! - Page 9

Happy Hapgood · 06-14-2012, 08:05 PM

Quote:

Originally Posted by Moose

Are you suggesting I'd stoop to pulling anyone's leg around here?

But seriously, I actually don't eat bacon but probably once a month, not to mention the competition is going to be very stiff for this category.

I do not know what you're pullin' but I'll bet it ain't your leg.

caseydog · 06-14-2012, 10:23 PM

Quote:

Originally Posted by Moose

Are you suggesting I'd stoop to pulling anyone's leg around here?

But seriously, I actually don't eat bacon but probably once a month, not to mention the competition is going to be very stiff for this category.

I do believe bigabyte is the expert on "pulled leg" around here.

CD

BobBrisket · 06-15-2012, 12:20 AM

I hope my entry has enough integrity................and bacon! :)
Bacon Lollipops!

deguerre · 06-15-2012, 09:27 AM

Quote:

Originally Posted by caseydog

By "team," he means Redhot.

CD

Quote:

Originally Posted by Toast

I can "kindda" relate CD. I think Luzziann and I will be "Team Paradise". It's a cabal thang

Truth be told, this used to be in my sig, but I had to clear room for a couple hyperlinks awhile back...

"OK, I admit it. Redhot's Pit Beeatch for Team Munchkin"...

caseydog · 06-15-2012, 04:20 PM

I gotta' try those bacon-wrapped chicken legs at my next teardrop camper gathering. People love my grilled chicken legs, and my MOINK balls, so this should be a natural.

Nice.

CD

Chef Jim · 06-15-2012, 04:46 PM

Wow some nice entries so far. I should have mine done in a few hours. Need to wait for the wife to come home for dinner.

Chef Jim · 06-15-2012, 07:16 PM

I had picked up a pork belly just before I saw this throwdown. Never smoked a bacon before, so I used the recipe that third eye posted. Never saw such a funny looking hunk of meat.

So the cure was done and I started the Smoke last Friday afternoon. I rolled it because I figured I might never be able to slice it. And it fit for what I wanted to do for this throwdown.

Here it is on the WSM.

And then sliced.

This throwdown was picked by ecode. I remember a while back that we were all salivating over ecode Buns. Thought it might be nice to bring them back to life.

I made the dough this morning, and let it rise. While waiting I sauted some onions and bacon pieces. Then spread that over the rolled out dough. Rolled that into a log and cut the pieces for the buns.

Had to let that rise for awhile so I got out some fresh ground round. I did that myself to avoid pink slime. I doctored it with some Italian seasoned bread crumbs and a little egg to hold it together.

The buns were done so I let them cool on a rack.

I just had to slice into one to taste it.

Sharon ate the other half when she came home.

I cooked the burgers on the Smoky Joe, a perfect medium. The burger police would be happy. Added some cheese, a slice of the home made bacon.

And then a perfect fried egg, sunny side up, a dab of ketchup, salt and fresh ground pepper.

Use this photo please.

Kathy's Smokin' · 06-15-2012, 07:26 PM

Kathy's smokin'!! Took a lot longer than I thought to get my entry ready to smoke, and then, there were a few buggaboos and detours to get past. Won't be ready until after dark so will have to do inside final shots. Here's a peek at what Raffy and I are up to.

 

Please UPIX gods, make my pictures appear.

N8man · 06-15-2012, 07:28 PM

I SO WANT THIS!!!!!

Quote:

Originally Posted by Chef Jim

Happy Hapgood · 06-15-2012, 07:50 PM

Just WOW Chef Jim! That is some great prep and pic's! I'll bet it was Delicious!

Happy Hapgood · 06-15-2012, 08:30 PM

Quote:

Originally Posted by Kathy's Smokin'

Kathy's smokin'!! Took a lot longer than I thought to get my entry ready to smoke, and then, there were a few buggaboos and detours to get past. Won't be ready until after dark so will have to do inside final shots. Here's a peek at what Raffy and I are up to.

Please UPIX gods, make my pictures appear.

Kathy, what you got rolled up in that bacon?

That is one Beautiful Pup too!

I'm not even going to ask about the banana...yet

Kathy's Smokin' · 06-15-2012, 10:07 PM

Quote:

Originally Posted by Toast

Kathy, what you got rolled up in that bacon?

That is one Beautiful Pup too!

I'm not even going to ask about the banana...yet

I think he's beautiful too, but I'm prejudiced.

It's coming! It's coming! Will probably pull it out in 10 or 15 minutes. Then take pictures and post them Sunday with a full explanation. Going to see Collin James tomorrow 3 hours away in Muskoka so have to get to bed soon. The banana is even bigger than you think, it's a plantain, but I haven't posted the picture yet. You are psychic.

Happy Hapgood · 06-15-2012, 10:12 PM

Quote:

Originally Posted by Kathy's Smokin'

I think he's beautiful too, but I'm prejudiced.

It's coming! It's coming! Will probably pull it out in 10 or 15 minutes. Then take pictures and post them Sunday with a full explanation. Going to see Collin James tomorrow 3 hours away in Muskoka so have to get to bed soon. The banana is even bigger than you think, it's a plantain, but I haven't posted the picture yet. You are psychic.

It all looks Great already. I'm sure everything is coming along well. Can't wait to see the pic's!

There is still that banana question though ;D

Phrasty · 06-16-2012, 01:43 AM

I actually let out a whimper when I scrolled down to this! Farkin Bangin!

Cheers

meatwagon · 06-16-2012, 03:31 AM

Tough acts to follow as usual, but here goes...
Found some PHAT bacon at the local butcher shop:

Marinated some thighs in pineapple juice, red wine, garam masala, and cayenne pepper:

Wrapped thighs in PHAT BACON:

Got 'em hot on the OTS and served with a cheesy baked potato... with chopped PHAT BACON:

For the $$$$:

Thanks for looking!

06-15-2012, 12:20 AM	#123
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	I hope my entry has enough integrity................and bacon! :) Bacon Lollipops! __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

06-15-2012, 04:46 PM	#126
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	Wow some nice entries so far. I should have mine done in a few hours. Need to wait for the wife to come home for dinner. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

06-15-2012, 07:16 PM	#127
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	I had picked up a pork belly just before I saw this throwdown. Never smoked a bacon before, so I used the recipe that third eye posted. Never saw such a funny looking hunk of meat. So the cure was done and I started the Smoke last Friday afternoon. I rolled it because I figured I might never be able to slice it. And it fit for what I wanted to do for this throwdown. Here it is on the WSM. And then sliced. This throwdown was picked by ecode. I remember a while back that we were all salivating over ecode Buns. Thought it might be nice to bring them back to life. I made the dough this morning, and let it rise. While waiting I sauted some onions and bacon pieces. Then spread that over the rolled out dough. Rolled that into a log and cut the pieces for the buns. Had to let that rise for awhile so I got out some fresh ground round. I did that myself to avoid pink slime. I doctored it with some Italian seasoned bread crumbs and a little egg to hold it together. The buns were done so I let them cool on a rack. I just had to slice into one to taste it. Sharon ate the other half when she came home. I cooked the burgers on the Smoky Joe, a perfect medium. The burger police would be happy. Added some cheese, a slice of the home made bacon. And then a perfect fried egg, sunny side up, a dab of ketchup, salt and fresh ground pepper. Use this photo please. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

06-15-2012, 07:26 PM	#128
Kathy's Smokin' Babbling Farker Join Date: 08-16-11 Location: Guelph, Ontario, Canada	Kathy's smokin'!! Took a lot longer than I thought to get my entry ready to smoke, and then, there were a few buggaboos and detours to get past. Won't be ready until after dark so will have to do inside final shots. Here's a peek at what Raffy and I are up to.    Please UPIX gods, make my pictures appear. __________________ [COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR] IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself! [COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL] [B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B] [B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B] [COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR]

06-15-2012, 07:50 PM	#130
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Just WOW Chef Jim! That is some great prep and pic's! I'll bet it was Delicious! __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

06-15-2012, 04:20 PM	#125
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	I gotta' try those bacon-wrapped chicken legs at my next teardrop camper gathering. People love my grilled chicken legs, and my MOINK balls, so this should be a natural. Nice. CD

06-16-2012, 01:43 AM	#134
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	I actually let out a whimper when I scrolled down to this! Farkin Bangin! Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

06-16-2012, 03:31 AM	#135
meatwagon Got Wood. Join Date: 04-11-12 Location: Anchorage, AK	Bombay Luau Chicken Tough acts to follow as usual, but here goes... Found some PHAT bacon at the local butcher shop: Marinated some thighs in pineapple juice, red wine, garam masala, and cayenne pepper: Wrapped thighs in PHAT BACON: Got 'em hot on the OTS and served with a cheesy baked potato... with chopped PHAT BACON: For the $$$$: Thanks for looking! __________________ -meatwagon, On living with a vegetarian: www.carnherbivore.com