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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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08-21-2012, 01:24 AM | #46 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Is that custard???
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Hold my dang beer... |
08-21-2012, 07:10 AM | #47 |
is one Smokin' Farker
Join Date: 03-22-11
Location: Cape Carteret NC
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oh gr8 one please accept my humble entry
there 2 things I love to Q whole hog and short ribs aka -dino's - steak on a stick, and seeing I will be cooking whole hog twice in Sept. I went with the ribs
bought two racks for $32.00 and cooked one for this TD rubbed with 3 beer rub and cooked at 250 degrees 3 hrs indirect then 2 hrs in foil w/ apple juice then one more hr on the indirct heat hope you enjoy |
Thanks from: ---> |
08-21-2012, 07:26 AM | #48 |
is One Chatty Farker
Join Date: 10-05-11
Location: Greenville, SC
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I"m just glad we finally have something other than fish in here
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Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), 60" Weber Genesis E-330 |
Thanks from: ---> |
08-21-2012, 07:42 AM | #49 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Yeah, tell me about it!
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
Thanks from:---> |
08-21-2012, 07:46 AM | #50 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Great! I guess there's no point in entering this one then.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
Thanks from: ---> |
08-21-2012, 08:06 AM | #51 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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No way, I've got that fish vote all locked up .... just hope he shows up!
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
Thanks from:---> |
08-21-2012, 09:12 AM | #53 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
Um, did you, per chance, sell an old camera of yours to BigBlock?
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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Thanks from: ---> |
08-21-2012, 09:22 AM | #54 |
is one Smokin' Farker
Join Date: 03-22-11
Location: Cape Carteret NC
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I think I had them sitting to close to my new blue kettle its seems to be some blue reflection in the photos
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08-21-2012, 10:32 AM | #55 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I have soooo wanted to say that the last few weeks, but couldn't seem to type it so that it didn't detract from the otherwise delicious food. I'm thinking if BigBlock pulls out a win, he should call a "blue pizza" TD in Bigabyte's honor.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
Thanks from: ---> |
08-21-2012, 05:11 PM | #56 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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This is gonna be the easiest vote thread ever, to put it nicely, I'm not a fish lover.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
Thanks from:---> |
08-21-2012, 06:18 PM | #57 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Pork Loin Hotnhotter
Pork loin went on special down here, $8 per kilo so: Pork Loin Rolled,boneless. 300grams table salt 1 tsp Star Anise 2 tsp ground white pepper 1Tbs allspice 1tsp Five Spice Powder 2 tsp fennel seeds 1 tsp ground cinnamon 1 tsp ground cardamom Fresh Extra Virgin Olive Oil-best quality (If only retail commercial brands are accessible, use grapeseed oil instead.) Vegetables. Baby onions Kipfler potatoes Head of garlic Cabbage ----------- Salted Butter Balsamic vinegar Sea salt Pepper ---------------- Score pork skin well with a knife. Toast whole spices and grind, mix well with salt in a bowl. Rub over pork and wrap in plastic and refrigerate for at least 6 hours. Wash salt off pork and dry well with paper towels, then put onto a wire rack over a dish and place in refrigerator for another 6 hours or overnight. Baby onions topped and tailed and a cross cut in the root end, just 1/4 of an inch deep. Leave skin on. Separate a head of garlic into individual cloves, skin on. Slice cabbage into inch wide slices, core removed. Method. Heat BBQ to 160C/320F and place pork onto a trivet in a baking tray and rub skin with EVOO and dust with a sprinkling of the spiced salt. Place baby onions and garlic into tray and toss in EVOO. Place tray into BBQ and cook for 45 minutes. Check garlic and remove if done, turn onions and check internal temperature. Our target is 50C/120F. While this step is taking place, parboil potatoes in their skins for 15-20 minutes until just tender. Cool and remove skins and slice into thick chunks and oil and salt. Once the pork Internal Temperature of 50c?120F is reached, increase temperature of BBQ to 250C/500F. (At this point, resuscitation may be necessary for American BBQers, but trust Bucc here and do it.) The vegetables should be removed at this juncture, they should be done. Keep warm in warmer. Place potatoes into oil in the pan under the pork and cook until pork reaches and internal temperature of 72C/160F-75C/167F if you like medium pork. Pull and rest, the temperature will reach about 80C/175F. Peel the garlic and the onions and plate , and if you like use one onion and 3 mellow garlic to blend with the pan juices to make your gravy. Sieve for finest results with gravies. Cabbage: Place into a saucepan with one centimetre of water, a thumb size piece of butter, a drizzle of EVOO and balsamic vinegar, a pinch of sea salt and white pepper and cook on high heat covered for 3 minutes, or until just tender. Strain and serve, pouring over a little of the cooking liquid if desired. Please use this as my money shot
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Hold my dang beer... |
Thanks from: ---> |
08-21-2012, 07:13 PM | #58 |
On the road to being a farker
Join Date: 01-19-12
Location: Havelock, NC
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Not yet, there is still time....Mr. bigabyte (How bout it!!)
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3 Favorite Beers-Free, Cold, and Another!! |
08-21-2012, 07:25 PM | #59 |
On the road to being a farker
Join Date: 01-19-12
Location: Havelock, NC
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It's Over!!
[QUOTE=buccaneer;2184740]Pork Loin Hotnhotter
Put away your Grills, Smokers and other Q'ing apparatus' and head over to Bucc's place or just out for dinner, because this throw down is over!!! Bucc if this is your "Your Go To Meal", Get ready because here I come. I'll bring the yankee beer!! In the words of Toast.....BAAAAAMMMMMMMM!!!:clap : PYGBOYZ
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3 Favorite Beers-Free, Cold, and Another!! Last edited by PYGBOYZ; 08-21-2012 at 07:27 PM.. Reason: grammar |
08-21-2012, 07:37 PM | #60 |
On the road to being a farker
Join Date: 01-19-12
Location: Havelock, NC
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Uh-oh!!!
I went back to look and saw BigBlock's entry.....GAME OOONNNN!!!
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3 Favorite Beers-Free, Cold, and Another!! |
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