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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Old 02-04-2012, 10:47 AM   #61
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Espinazo Con Lomo - basically a pork chop. I think this will just get grilled up over some lump.



Espinazo Delgado - no clue what I'm gong to do with this. Looks like it should be put into a stew or beans...
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Old 02-04-2012, 01:11 PM   #62
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Interesting stuff K. That second cut looks like it comes from the spine.
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Old 02-04-2012, 01:43 PM   #63
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What timing! I just picked up a huge box of calf fries (mountain oysters) from my butcher.
Hey... would beef cheeks be considered as a lesser known cut?
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Old 02-04-2012, 01:46 PM   #64
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I would say either mountain oysters or beef cheeks would qualify as lesser known.

Even more lesser known are turkey cheeks.
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Old 02-04-2012, 02:11 PM   #65
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What the heck are beef cheeks? Never heard of them.
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Old 02-04-2012, 02:38 PM   #66
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Quote:
Originally Posted by cowgirl View Post
would beef cheeks be considered as a lesser known cut?
Only if they were from a cute cow.
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Old 02-04-2012, 08:51 PM   #67
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Bam!


See: http://www.bbq-brethren.com/forum/sh...80#post1938278
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Old 02-04-2012, 08:59 PM   #68
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Looks and sounds very tasty Ryan... I'd eat that in a heartbeat.
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Old 02-04-2012, 09:00 PM   #69
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The soup looks awesome, good job.
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Old 02-04-2012, 11:17 PM   #70
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My first TD entry!

Beef loin flap; marinated in lime, soy, mirin, sriracha, and cilantro...grilled over high heat till medium rare, paired with an Insalada Caprese and a 1995 Rioja:



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Old 02-04-2012, 11:24 PM   #71
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Nicely done!
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Old 02-05-2012, 11:13 AM   #72
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FYI: the background for my serendipitous entry:
http://www.bbq-brethren.com/forum/sh...d.php?t=125482

Bruce
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Old 02-05-2012, 11:35 AM   #73
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Glad you entered it. It looks great.
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Old 02-05-2012, 12:50 PM   #74
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Quote:
Originally Posted by bigabyte View Post
Our new category is...

"Lesser Known Cuts of Meat!"

Anyone know what kind of meat this is?

...as chosen by ---k---, the winner of the Saucy Throwdown!

The title speaks for itself. The rest is up to you! There are no special rules.

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

You may submit entries that are cooked from Friday 2/3 through Sunday 2/12.

Entry pictures must be submitted by Midnight Central US Time on Sunday night 2/12.

By submitting entry photos to this Throwdown thread you are agreeing that you have read and understand the Throwdown Rules.

The voting will begin Monday 2/13 after the "Vote" thread is submitted and will run through Sunday 2/19. All votes will be public.

Don't forget, you can still enter the "Make It Funky" Throwdown until Sunday night 2/5 by midnight Central time.

Our next category will be decided by the winner of the "Street Food" Throwdown!

Best of luck and even better eats to all!
That's kaebul. They're worms. Is that gonna be your entry meat, biggie?
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Old 02-05-2012, 08:45 PM   #75
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Default Pied Du Cochon

Otherwise known as Pig Trotter, or Pig Foot.







The traditional method is to slice open length remove the shank bone and tendons, stuff then sew back together.

I used a method in Michael Ruhman’s book, which uses a knife to carefully tunnel into skin and remove the skin from the shank, like you are rolling down your socks.



Once it is down to the first joint (ankle), use a meat cleaver and separate the shank from the foot.



What you have now is something that looks like a Silence of the Lambs version of a ladies glove.



Now take the shank, and using a boning knife, remove the meat from the bone.



A little chopping.





For the stuffing I used 8 ounces of pork belly salt pork, and 9 ounces of Italian sausage, along with chopped porcini mushrooms.







All in the tub



Incorporate well, and fry up a small amount to check seasonings.



Stuffed Trotter



Wrap in cheesecloth and tie.



Put into chicken stock & OJ bath




And into the smoker to smoke & braise. (this will soften the skin and such)



Please pay no attention to the peppers (I’m also smoking red jalapenos for chipotle powder).

After about 12 hours in the smoker at 225.



With the cheesecloth removed.




Edit: I neglected to mention I put it in fridge overnight to chill and congeal, then.....

Now I slice it up into 3/4” thick slices







Take the splices and bread them in a flour/cracker/breadcrumb mixture.



and into a pan with a 1/2” of oil in the bottom.



Drain and serve with Basmati rice and Artesian bread.







It was just as good (maybe better) than it looks.

Smoked & Fried Pork, how can it not rock!
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Last edited by SirPorkaLot; 02-05-2012 at 11:03 PM..
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grilled ass, has anybody seen the bridge?, Jumped the what?, lesser meat cant be beat, Long Pork Burnt Ends, Mystery Meat, Pole sausage, What is it?, Who smoked Biggie's pole?, You Smoked What ?

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