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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 08-08-2019, 11:49 AM   #16
Stingerhook
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Some Pork Steaks rubeed with "Killer Hogs Hot BBQ Rub"
A link to the cook
https://www.bbq-brethren.com/forum/s...d.php?t=274505
And my entry

Thanks for looking
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Old 08-10-2019, 10:59 AM   #17
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Please accept this as my entry.
Attached Images
File Type: jpg 20190803_123135.jpg (60.2 KB, 269 views)
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Old 08-10-2019, 10:47 PM   #18
GammaRei
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Holy Crap. I can join this one~~!!!!!! I just prepped a pork loin. . . .

- G
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Old 08-10-2019, 11:15 PM   #19
LYU370
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Quote:
Originally Posted by gammarei View Post
holy crap. I can join this one~~!!!!!! I just prepped a pork loin. . . .
YES!!! Do it!!!!!
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Old 08-11-2019, 08:03 AM   #20
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What the heck! My entry :)
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Old 08-11-2019, 07:24 PM   #21
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my entry Lion back ribs from last weekends debacle


http://www.bbq-brethren.com/forum/sh...d.php?t=274441
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Old 08-11-2019, 07:44 PM   #22
Mason Dixon Bowhunta
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Here's my entry photo -- Grilled Pork Chops with Peach Chutney and Balsamic Glaze.



I started with fresh pork chops brined overnight in a mixture of kosher salt, brown sugar, and molasses. Before grilling them, I rubbed them with olive oil and herbs. In the last few minutes on the grill, I glazed them with a balsamic vinegar and honey reduction. I served them with a peach chutney made with home-grown peaches, onions, jalapeno peppers, molasses, brown sugar, and spices. They were finished with a drizzle of the balsamic glaze and blue cheese crumbles. The peach chutney added a savory taste with a hint of sweetness, while the balsamic glaze and blue cheese crumbles provided a sophisticated blend of earthy, complex flavors. I'm not sure what my favorite part was but I enjoyed the tastes of fall (the traditional pork and apples) with a summery twist.
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Old 08-11-2019, 11:50 PM   #23
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My entry

Duroc spares and pork n beans

Cook thread: https://www.bbq-brethren.com/forum/s...90#post4215190

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Old 08-12-2019, 07:20 AM   #24
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Quote:
Originally Posted by Haastyle View Post
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.
Thanks! I got this from a local pig farm, it was my 1st buy from them and this was a home run.
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Old 08-12-2019, 08:32 AM   #25
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This is an entry!

I am late getting this posted. This was cooked last Saturday (8/3) at the Chicago area Picnic/Bash. It has been my tradition for a few years to cook a TD entry at the bash.

Blueberry Pancake Fatty with Maple-Bourbon Glaze

I started with about 2.5 lbs of ground pork from trimmings off of our competition butts and some home made blueberry pancakes.

I used a gallon bag to flatten the about 1.25 pounds of the pork and then cut the sides of the bag to get access to the flattened pork. Then I took the blueberry pancakes and cut them to fit the pork and brushed them with some maple syrup.



Then I rolled it up, using the plastic bag to help. I wrapped it in plastic wrap to hold the shape and put it in the refrigerator.

At the bash the next day I put the fatty, along with a Hatch Chile and Cheese Fatty into Sweetsmoke87's offset and let them get a nice smoke bath.





Once they hit about 180 internal I took them out and sliced them.



For the Blueberry Pancake Fatty I made a Maple-Bourbon Glaze and for the Hatch Chile and Cheese Fatty I made a roasted Red Pepper and Tomato Sauce.



Both fatties were very good, and Frognot made me an honorary Texan for the Hatch Chile and Cheese Fatty with the sauce .



Please use this as the entry picture (Credit to LYU370 for the picture while my hands were messy )
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Old 08-12-2019, 08:34 AM   #26
BBQ Bacon
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Just happened to be a happy coincidence that I put a pork loin on the weber this weekend.

Write up can be found here: http://www.bbq-brethren.com/forum/sh...78#post4215278

Official pic below.

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Old 08-12-2019, 08:55 AM   #27
sudsandswine
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Here's my last minute entry: rotisserie bone in pork loin roast with Oakridge BBQ Santa Maria seasoning.

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Old 08-12-2019, 09:13 AM   #28
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Here's mine
P1000050.jpg
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Old 08-12-2019, 11:24 AM   #29
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Here's another entry from the Chicago bash. More on this cook at https://www.bbq-brethren.com/forum/s...48#post4215348.

I give you Pork Belly Burnt Ends. (With thanks to others on the site who provided inspiration and shared their methods for this delicacy. )



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Old 08-12-2019, 12:47 PM   #30
Moose
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OK, folks, that's a wrap!
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