BBQ Brethren "Throwdown"...Week 2 - Page 5

08-10-2008, 05:01 PM

Quote:

Originally Posted by thirdeye

What did you go with.....jowl or trotters??

not even close! ha!

rprata · 08-10-2008, 05:06 PM

Why not, I'll play.
2 6lb'ers, cooked on the WSM over Kingsford and Mesquite for ~14 hours, no wrap, no mop, no spray, no fuss.

Jacked UP BBQ · 08-10-2008, 05:19 PM

heres my entry, italian sausage fatty, stuffed with cream cheese, jalapeno peppers, asparagus, and squash. Rubbed with some love and finished with a brown butter garlic sauce and chipotle puree.

bowhnter · 08-10-2008, 05:22 PM

Lot's of nice entries so far!

Kevin · 08-10-2008, 05:58 PM

Some seriously good food pics going on here. Great plan JD.

08-10-2008, 06:17 PM

all i can say is OMG

thirdeye · 08-10-2008, 06:17 PM

Quote:

Originally Posted by River City Smokehouse

This is my Pork entry for Throwdown week II, cooked on my FEC 750.
I decided to keep it traditional so I cooked up two butts today. Rubbed them down with my "River City Smokehouse" RUB, then I put them on at 5:30 am @ 185*F for 3.5 hrs. then raised the temperature to 250*F til they were finished, which was about 3:15pm. Wrapped and rested before pulling. Added a little RCS BBQ sauce and a sprinkle of rub. I brushed some Ciabatta bread with Porchini Mushroom infused extra virgin olive oil and grilled it until crispy. Enjoy!

Uh-Oh..... I may have to re-think the pork loin vote.

Al · 08-10-2008, 06:18 PM

Time for me to jump in with both feet.

Here it is. I stuffed a two pound loin with chili beans, medium grain rice, and a dash of extra sharp cheddar cheese. I rubbed it inside and out with Plowboys Yardbird. I then smoked it on my Chargriller at about 225 until it was done. This ended up being one of the best pork loins that I have ever smoked.

BobF · 08-10-2008, 06:20 PM

Some fine looking eats everyone.
No entry for me this week, barely got enough weekend left to cook my chick. Worked last night night from 10pm Saturday untill about 1:30 pm Sunday, no sleep, and worse no cooking time.

08-10-2008, 06:21 PM

Quote:

Originally Posted by thirdeye

Uh-Oh..... I may have to re-think the pork loin vote.

that's some pretty fancy taking pictures right there that is

Meat Burner · 08-10-2008, 06:22 PM

Not an entry in the throwdown but wifey threw some cheeeezzzy taters together for a fellow brethren's working lunch at the hospital today. He requested these as he was working and was real happy when I took it by for their lunch. Well, it does have bacon fat from frying the bacon and bacon bits on top. It came home empty. The little batch was for us.

Jester · 08-10-2008, 06:28 PM

Holy smoke RCB! And I was actually thinking about throwing in an entry this week, glad I stood on the sidelines. Man those are some great looking shots and food.

JD McGee · 08-10-2008, 06:31 PM

WOW! We've got some serious pork slingin' goin' on here brothers!

Outstanding...all!

Camille Eonich · 08-10-2008, 06:36 PM

I just happened to find a pork sirloin roast at the store and was itching to do some slow cooking so I thought that I may as well throw up some pron.

Since I was experimenting I thawed some venison breakfast links out and threw them on the fire too. The spices in them are odd and I wanted to see if slow cooking/smoking them a bit would help the flavor. It did.

Here ya go.

The pork could have come off the grill about 15 minutes earlier. I really would have liked to have had a good meat thermo today.

Meat Burner · 08-10-2008, 06:42 PM

This is so much fun! I am a real visual person anyway so this is making me crazy. Gawd, this stuff looks so good from all the brethren. This should be on prime time TV!!!!!!

08-10-2008, 05:06 PM	#62
rprata Knows what a fatty is. Join Date: 12-11-07 Location: Cranston, RI	Why not, I'll play. 2 6lb'ers, cooked on the WSM over Kingsford and Mesquite for ~14 hours, no wrap, no mop, no spray, no fuss. Last edited by rprata; 08-10-2008 at 05:16 PM.. Reason: add 2nd pic

08-10-2008, 05:19 PM	#63
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ	little stuffed fatty for ya heres my entry, italian sausage fatty, stuffed with cream cheese, jalapeno peppers, asparagus, and squash. Rubbed with some love and finished with a brown butter garlic sauce and chipotle puree. Last edited by Jacked UP BBQ; 02-20-2013 at 02:58 PM..

08-10-2008, 05:22 PM	#64
bowhnter Babbling Farker Join Date: 12-05-06 Location: Van Alstyne TX Name/Nickname : Mike	Lot's of nice entries so far! __________________ Mike Primo Oval XL Grilla Silverbac Weber kettle 22” and 26” Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951

08-10-2008, 05:58 PM	#65
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Some seriously good food pics going on here. Great plan JD. __________________ Kevin

08-10-2008, 06:20 PM	#69
BobF Take a breath! Join Date: 07-13-08 Location: Savannah, GA	Some fine looking eats everyone. No entry for me this week, barely got enough weekend left to cook my chick. Worked last night night from 10pm Saturday untill about 1:30 pm Sunday, no sleep, and worse no cooking time. __________________ OTS Kettle, UDS, Sam's Gasser

08-10-2008, 06:17 PM	#66
Rick's Tropical Delight Guest	all i can say is OMG

08-10-2008, 06:28 PM	#72
Jester Full Fledged Farker Join Date: 03-26-08 Location: Austin .:. TX	Holy smoke RCB! And I was actually thinking about throwing in an entry this week, glad I stood on the sidelines. Man those are some great looking shots and food.

08-10-2008, 06:31 PM	#73
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	WOW! We've got some serious pork slingin' goin' on here brothers! Outstanding...all! __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

08-10-2008, 06:36 PM	#74
Camille Eonich Full Fledged Farker Join Date: 08-07-08 Location: Granite Quarry, NC	I just happened to find a pork sirloin roast at the store and was itching to do some slow cooking so I thought that I may as well throw up some pron. Since I was experimenting I thawed some venison breakfast links out and threw them on the fire too. The spices in them are odd and I wanted to see if slow cooking/smoking them a bit would help the flavor. It did. Here ya go. The pork could have come off the grill about 15 minutes earlier. I really would have liked to have had a good meat thermo today.

08-10-2008, 06:42 PM	#75
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	This is so much fun! I am a real visual person anyway so this is making me crazy. Gawd, this stuff looks so good from all the brethren. This should be on prime time TV!!!!!! __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

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