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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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Unread 10-10-2013, 02:20 PM   #1
Moose
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Default Discussion Thread -> "The Big Pig!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Our new TD category is...

"The Big Pig!"




As chosen by Toast for his momentous win in the "Legs!" Throwdown.

CATEGORY DESCRIPTION - READ BEFORE ENTERING


Quote:
Originally Posted by Toast
Since we have a Beef TD going and just did Legs, How about "The Big Pig Throwdown!"? Any part of the pig goes. Ribs, Butts, Hams, Bacon, Sausage etc.
Where's the special rules?

You may submit entries that are cooked from Friday 10/11 through Sunday 10/20.


Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 10/21.

Click here to READ THE RULES for the BBQ Brethren Throwdown...

The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.

Click HERE to go to the off topic, often nonsensical, confusing, and downright bizarre discussion thread.


Best of luck and even better eats to all!

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Last edited by Moose; 10-21-2013 at 12:39 PM..
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Unread 10-13-2013, 01:37 PM   #2
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Default Thg Big Pig-Rib Style

Cook thread: http://www.bbq-brethren.com/forum/sh...85#post2656685

I figured I would enter my ribs for the Big Pig TD.

These were very good, but not for the timid: Baby backs with Oakridge Habanero Death Dust and Simply Marvaleous Sweet and Spicy rubs. Topped with No Swine Left Behind Hot and Spicey BBQ Sauce with a little Maul's Original.



My enter photo is below:

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Unread 10-13-2013, 01:39 PM   #3
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Great looking bones!
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Unread 10-13-2013, 03:16 PM   #4
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Ah sweet heat. Nicely done, love the heat myself. I have some Bhut Jolokia dust from last years harvest. A little goes a LONG way!
Jed
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Unread 10-13-2013, 03:34 PM   #5
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Great looking ribs. I'm probably too much of a wimp for them though
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Unread 10-13-2013, 04:23 PM   #6
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My cook thread:
http://www.bbq-brethren.com/forum/sh...56#post2656856

Maple/Brandy marinated, Simply Marvelous Cherry Rub, Bone-in Pork Belly
Smoked Mock Head Cheese

My entree photo:
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Unread 10-13-2013, 04:41 PM   #7
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Looking Good!
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Unread 10-13-2013, 06:32 PM   #8
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Here is my entry for the throwdown. The full cook thread can be found here:
http://www.bbq-brethren.com/forum/sh...89#post2656989

Please use this as my official entry shot!
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Unread 10-13-2013, 06:52 PM   #9
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Well here goes my first shot at a comp.. LOL

My cook thread...

http://www.bbq-brethren.com/forum/sh...d.php?t=172942

Fresh out of the smoker.



Rubbed with a homemade rub and smoked in my uds.

Use this as my entry pic.

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Unread 10-13-2013, 09:01 PM   #10
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^^^ Nice Bark and looking tender! ^^^
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Unread 10-13-2013, 09:11 PM   #11
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Great looking entries.
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Unread 10-13-2013, 09:11 PM   #12
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I love bark.
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Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds.
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Unread 10-13-2013, 10:08 PM   #13
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This my entry in the throwdown (cook thread).

Please use this as my entry shot.
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Unread 10-13-2013, 10:27 PM   #14
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Default Got my Mojo Risin!

Bought a nice fresh big pig shoulder and would appreciate it if you would accept this as my official entry into "The Big Pig" Throwdown.

Made up my own blend of Mojo seasoned marinade.
Sour oranges, olive oil, garlic powder, onion powder, sazon seasoning, cilantro, white wine vinegar and more garlic!



Injected and marinated the shoulder for 48 hours and set it up on the kamado indirect at 275 degrees this morning at 10:30 over some light alder wood and a slab of fatback for my red beans.



3 hours later this was the scenery.



Dropped into an aluminum pan and let her ride for another 2 hours and prepped up some ABT's to cruise on the lower rack.





Served the Appetizers first with a White Sangria Cooler. The ABT's were a mix of Jalapenos and sweet red and yellow peppers. One of our guests was a wee bit timid of heat!



Pulled Pork.



Sliced



And Finally plated! Please use this as my polling pic.



Thanks for lookin!

Jed.
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Unread 10-13-2013, 10:31 PM   #15
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Looks great, Jed!
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