Discussion Thread -> "The Big Pig!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only) - Page 3

Chris89Stang · 10-16-2013, 05:34 AM

Thanks for the kind words.

Quote:

Originally Posted by Ron_L

Very nice! I hope that you also enter this in the Pizza special throwdown, too!

I wasn't sure if you could do 2 contests at once but I just entered it. Thanks.

Jonny Rotisserie · 10-16-2013, 09:21 PM

(NOTE: re-posted from the other(?) TD thread for this category. The final shot is my entry photo. Original post is here: http://www.bbq-brethren.com/forum/sh...38#post2660538)

Long time no see!

So here I was wandering through the aisles of my friendly neighborhood Walmart during my current visit to China, trying to think of something to cook up. There were certainly some tempting options between the S&M bondage crabs:

and these guys:

But then I remembered having seen something about a pig-meat contest underway in the Throwdown World, so I went for a gander at the piggy parts section.

I was glad that this week’s Throwdown contest is “anything goes (pork-related)” because me not being a butcher, I wasn’t sure what a lot of these parts were. I finally settled on one of the cuts below in the middle for the larger size and the marbling, plus another bonus piece laden with quite a bit more fat just to mix things up.

The charcoal I came up with was some decent lump. However when the firestarter I bought didn’t live up to its namesake, I went for the backup of fire-roasting coals on a gas burner to get them going.

Then it was time to fire up my spit and get busy. And what more scenic place to do that than a (factory) rooftop garden at sunset?

Yes, I actually brought my trusty rotisserie all the way to China for sh*ts and giggles to entertain friends. Because I can’t juggle.

I went for a Cajun rub on the fattier, smaller piece and a hickory rub on the larger cut in order to give my Chinese friends a little taste of Americana.

I finished off the larger cut with some KC Masterpiece sauce. We didn’t have one of ‘dem fancy western cutting boards or even forks at the ready, so we went at it with what was available.

As the evening advanced, day turned to night and full beers turned to empty ones (I believe you may know what this can be like) (yes, YOU) my photography skills declined appreciably, so sadly, the above is the best shot I have of the final result, seconds before it vanished. I guess this will have to be my entry for the Throwdown. Knowing that a refreshing Zero shower likely awaits me, I have the comfort of knowing at least the happy recipients of these pork parts had a new-found appreciation of rotisserie cooking and couldn’t stop talking about what they want to cook next. It could get interesting...

Thanks for looking!

--Jonny Rotisserie

BTW if anyone is interested, my book www.VacationBoyStories.com is now out in print on Amazon. The most Q-specific chapter “My Butt’s on Fire!” should give you at least a couple giggles, mostly at my expense.

Happy Hapgood · 10-17-2013, 08:26 PM

That looks Great! JR!

Ron_L · 10-17-2013, 09:52 PM

This is an official entry

Stuffed pork chops.

Cook thread - http://www.bbq-brethren.com/forum/sh...d.php?t=173417

Entry picture...

oifmarine2003 · 10-17-2013, 09:55 PM

Happy Hapgood · 10-18-2013, 04:54 PM

Looking Great Ron L. I love a good stuffed chop!

Bluesman · 10-18-2013, 06:41 PM

Quote:

Originally Posted by Ron_L

This is an official entry

Stuffed pork chops.

Cook thread - http://www.bbq-brethren.com/forum/sh...d.php?t=173417

Entry picture...

Fark I'm out...............

That is exactly what I have on the grill............RIGHT NOW!!!!!!!!!!!!!! Farkedy Fark Fark Fark Fark...........

Great entry Ron....................farker..........really nice I love it........farker........Oh well I hope you LIKE IT................Guess I'll regroup......

Happy Hapgood · 10-18-2013, 06:54 PM

This too shall pass.

c farmer · 10-18-2013, 06:56 PM

Man, I don't stand a chance in this. Too many great entries

Bluesman · 10-18-2013, 07:03 PM

Quote:

Originally Posted by c farmer

Man, I don't stand a chance in this. Too many great entries

Ah Fark em...............get in there and beat there ARSE..........Did we give up after the Germans bombed Pearl Harbor.......................NO!!!!!!!

jaynostic · 10-18-2013, 07:19 PM

I would like to add this for your consideration

CAM00138.jpg
Cook thread is here
http://www.bbq-brethren.com/forum/sh...d.php?t=173472

c farmer · 10-18-2013, 07:30 PM

Quote:

Originally Posted by Bluesman

Ah Fark em...............get in there and beat there ARSE..........Did we give up after the Germans bombed Pearl Harbor.......................NO!!!!!!!

I am already in with a set of BIG RIBS.

Happy Hapgood · 10-18-2013, 07:49 PM

Quote:

Originally Posted by c farmer

Man, I don't stand a chance in this. Too many great entries

But you are in! You ain't never gonna catch a fish unless your lines in the water!

Bluesman · 10-18-2013, 08:09 PM

Please accept my Official Entry into "The Big Pork TD.

And the Money Shot

c farmer · 10-18-2013, 08:22 PM

Quote:

Originally Posted by Toast

But you are in! You ain't never gonna catch a fish unless your lines in the water!

I am hoping to get at least 2 votes.

10-16-2013, 09:21 PM	#32
Jonny Rotisserie Full Fledged Farker Join Date: 03-30-10 Location: Wandering Around North America	China vs. Pork (NOTE: re-posted from the other(?) TD thread for this category. The final shot is my entry photo. Original post is here: http://www.bbq-brethren.com/forum/sh...38#post2660538) Long time no see! So here I was wandering through the aisles of my friendly neighborhood Walmart during my current visit to China, trying to think of something to cook up. There were certainly some tempting options between the S&M bondage crabs: and these guys: But then I remembered having seen something about a pig-meat contest underway in the Throwdown World, so I went for a gander at the piggy parts section. I was glad that this week’s Throwdown contest is “anything goes (pork-related)” because me not being a butcher, I wasn’t sure what a lot of these parts were. I finally settled on one of the cuts below in the middle for the larger size and the marbling, plus another bonus piece laden with quite a bit more fat just to mix things up. The charcoal I came up with was some decent lump. However when the firestarter I bought didn’t live up to its namesake, I went for the backup of fire-roasting coals on a gas burner to get them going. Then it was time to fire up my spit and get busy. And what more scenic place to do that than a (factory) rooftop garden at sunset? Yes, I actually brought my trusty rotisserie all the way to China for sh*ts and giggles to entertain friends. Because I can’t juggle. I went for a Cajun rub on the fattier, smaller piece and a hickory rub on the larger cut in order to give my Chinese friends a little taste of Americana. I finished off the larger cut with some KC Masterpiece sauce. We didn’t have one of ‘dem fancy western cutting boards or even forks at the ready, so we went at it with what was available. As the evening advanced, day turned to night and full beers turned to empty ones (I believe you may know what this can be like) (yes, YOU) my photography skills declined appreciably, so sadly, the above is the best shot I have of the final result, seconds before it vanished. I guess this will have to be my entry for the Throwdown. Knowing that a refreshing Zero shower likely awaits me, I have the comfort of knowing at least the happy recipients of these pork parts had a new-found appreciation of rotisserie cooking and couldn’t stop talking about what they want to cook next. It could get interesting... Thanks for looking! --Jonny Rotisserie BTW if anyone is interested, my book www.VacationBoyStories.com is now out in print on Amazon. The most Q-specific chapter “My Butt’s on Fire!” should give you at least a couple giggles, mostly at my expense. __________________ Auspit, Spitmate, Rib-o-Lator. Fire Fishin' Pole. [URL="http://www.AuspitBBQ.com"]www.AuspitBBQ.com[/URL]

10-17-2013, 08:26 PM	#33
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	That looks Great! JR! __________________ 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

10-17-2013, 09:52 PM	#34
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	This is an official entry Stuffed pork chops. Cook thread - http://www.bbq-brethren.com/forum/sh...d.php?t=173417 Entry picture... __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

10-17-2013, 09:55 PM	#35
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	Yum! __________________ Chris- Midwest BBQ Outreach

10-18-2013, 04:54 PM	#36
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Looking Great Ron L. I love a good stuffed chop! __________________ 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

10-18-2013, 06:54 PM	#38
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	This too shall pass. __________________ 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

10-18-2013, 06:56 PM	#39
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	Man, I don't stand a chance in this. Too many great entries __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.

10-18-2013, 07:19 PM	#41
jaynostic Is lookin for wood to cook with. Join Date: 09-25-13 Location: Grand Rapids, MI	I would like to add this for your consideration CAM00138.jpg Cook thread is here http://www.bbq-brethren.com/forum/sh...d.php?t=173472

10-18-2013, 08:09 PM	#44
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	Please accept my Official Entry into "The Big Pork TD. And the Money Shot __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove