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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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Old 07-25-2019, 01:07 PM   #1
Moose
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Default "Pork" Throwdown (Entry & Discussion Thread) LASTS Through Aug. 12th!

Our new Throwdown category is...

"Pork"





As chosen by tom b for winning the "Let's See Your Best Grillshots" Throwdown.

CATEGORY DESCRIPTION - PLEASE READ:



Quote:
Originally Posted by tom b
How about "Pork"? Cook anything pork.


You may submit entries that are cooked from Friday 7/26 through Monday 8/12.

Entry pictures must be submitted by Noon Central US Time on Monday 8/12.


Click here to read the rules for the BBQ Brethren Throwdown...



Best of luck and even better eats to all!
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Last edited by Moose; 08-12-2019 at 12:48 PM..
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Old 07-25-2019, 02:38 PM   #2
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Old 07-25-2019, 08:15 PM   #3
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Old 07-25-2019, 08:24 PM   #4
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Quote:
Originally Posted by LYU370 View Post



The only thing that bacon is missing a slice of bread on the top and bottom. Then it would be a bacon sammich! A french loaf would probably work just fine.
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Old 07-27-2019, 09:29 PM   #5
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Well there goes my entry...
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Old 07-29-2019, 03:36 PM   #6
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I was going to do a detailed entry with progress pictures (it's been a while, but I am kinda lazy) and captions and stuff. Then, I read the 3 word "cook anything pork" description. I read "includes dead pig." Still only three words, and I figured why not just submit my one pic with a short paragraph describing the cook. Please accept this one and only pic of dead pig with a side of cow as my entry.

Sorry for the lack of pics and process, but I was trying to a) beat the rain (I did) and b) beat the vultures that are my family (not quite since as I was about to snap a picture I noticed that SWMBO had a big a$$ plate of grub in front of her already). Anyways... Spares and backs in the Copperhead @275 for 2.5 hours rubbed, then wrapped for another hour with sauce in the wrap. Unwrapped to tack for ~1/2 hour after the liquid from the foil was poured over the ribs. The beef sausage just hung out in the pit to warm up for the last 1/2 hour.

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Old 08-01-2019, 05:48 PM   #7
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Please accept this as my entry into the Pork Throwdown.
Pork chop, stuffed with pork sausage, wrapped with pork bacon, and topped with pork rinds!
Entry Photo


Cook thread: https://www.bbq-brethren.com/forum/s...86#post4211786
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Old 08-02-2019, 08:00 AM   #8
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Default Beer braised country style ribs, my official pork entry

SPG and some rub then on the mini max


Pulled after 2 hours and into a pan with beer onions and buttah



After another 2 hours
My official pork entry
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Old 08-02-2019, 01:38 PM   #9
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Just got my pork out of the freezer to thaw for this throwdown
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Old 08-04-2019, 06:00 PM   #10
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Please use ribs below as my entry. St. Louis ribs and some chicken thighs this weekend.

3 1/2 hours on the pit at 270. Little less than an hour wrap. Hickory and pecan wood.

Luv rub from fergilicious and some kosmos peach habanero.




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Old 08-04-2019, 06:32 PM   #11
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Slow Hot Sunday... Good time for ribs!

Cook thread here.

Prickly pears are in season. They make for great Habanero Prickly Pear Margaritas!



Please use this as my entry pic.

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Old 08-04-2019, 07:04 PM   #12
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Accept attached as my entry photo

Here is cooking thread

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Old 08-04-2019, 08:17 PM   #13
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Bacon explosion...

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Old 08-05-2019, 08:27 AM   #14
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Please use this as my entry pic.

Cook thread.

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Old 08-08-2019, 11:24 AM   #15
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Quote:
Originally Posted by LordRiffenstein View Post
Please use this as my entry pic.

Cook thread.

I sure wish pork like this was more easily available in the states. No grocery store carries this kind of quality, you really have to go looking for it or buy half a hog. That is beautiful.
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