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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-10-2008, 06:51 PM   #76
sampson
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This is going to be one tough week to decide and Rick still hasn't shown his hand!!!
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Unread 08-10-2008, 08:00 PM   #77
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It looks like all the Heavy Hitters have come out,with exceptional Pron, except.....
RTD...
Where you at?
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Unread 08-10-2008, 08:14 PM   #78
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Pulled Pork 8/10/08



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Unread 08-10-2008, 08:19 PM   #79
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Quote:
Originally Posted by N8man View Post
It looks like all the Heavy Hitters have come out,with exceptional Pron, except.....
RTD...
Where you at?


The anticipation is killing me...jeeze
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Unread 08-10-2008, 08:34 PM   #80
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right now, i'm picking pieces of pork outta my teeth with a toothpick!

time to download and see what we got
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Unread 08-10-2008, 08:51 PM   #81
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Quote:
Originally Posted by River City Smokehouse View Post



Fantastic shot.

Hell, Im still cooking. I dont know whether to be discouraged or inspired.
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Unread 08-10-2008, 09:15 PM   #82
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All of you have me drooling.
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Unread 08-10-2008, 09:24 PM   #83
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Talking crown roast of pork

ok kids... here's what i got for brethren throw-down pork!

i called the fancy grocery at 0930 this morning and said "i need a crown roast for the throw-down!". they said, "today?" i say "YES TODAY!"
i said, "i'll pick it up at 1!" they said, "ok, sir!"

so i went to the bakery counter before the meat counter and i got a loaf of rustic country bread. i toasted a few slices and added melted butter and roasted garlic and threw on a few fingerling potatoes.

but on to the pork! this here is a crown roast cut and tied by the butcher. i rubbed it with dizzy pig jamaican firewalk and smoked it with cherry and apple chips for about 2:30 and then added a mixture of breakfast sausage, onion, mushrooms, and apples in the crown and then another 30-45 minutes in the egg.

holy carp! this was good! the original recipe is from YB on the big green egg forum and in the 2006 eggtoberfest cookbook...

i made a glaze of captain rodney's mango pepper jelly, apple juice, brown sugar, allspice, cinnamon, and honey... boiled and reduced to a thick sauce







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Unread 08-10-2008, 09:28 PM   #84
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Quote:
Originally Posted by Rick's Tropical Delight View Post
ok kids... here's what i got for brethren throw-down pork!

i called the fancy grocery at 0930 this morning and said "i need a crown roast for the throw-down!". they said, "today?" i say "YES TODAY!"
i said, "i'll pick it up at 1!" they said, "ok, sir!"

so i went to the bakery counter before the meat counter and i got a loaf of rustic country bread. i toasted a few slices and added melted butter and roasted garlic and threw on a few fingerling potatoes.

but on to the pork! this here is a crown roast cut and tied by the butcher. i rubbed it with dizzy pig jamaican firewalk and smoked it with cherry and apple chips for about 2:30 and then added a mixture of breakfast sausage, onion, mushrooms, and apples in the crown and then another 30-45 minutes in the egg.

holy carp! this was good! the original recipe is from YB on the big green egg forum and in the 2006 eggtoberfest cookbook...

i made a glaze of captain rodney's mango pepper jelly, apple juice, brown sugar, allspice, cinnamon, and honey... boiled and reduced to a thick sauce







Brother Smoker...I am flat out speechless! Farkin' Awesome!
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Unread 08-10-2008, 09:43 PM   #85
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You gotta be farking kidding me. This stuff cannot possibly be coming from a forum. Good grief! WOW! This is a great throwdown brethren. Lucky us.
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Unread 08-10-2008, 09:47 PM   #86
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Pork it is...

and I stand humbled by Rick!
Attached Images
File Type: jpg Edgewood Comp.jpg (71.1 KB, 415 views)
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Unread 08-10-2008, 09:48 PM   #87
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River City Smokehouse... one of the nicest pulled pork sandwich photos I've seen. Good work!
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Unread 08-10-2008, 09:52 PM   #88
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Howdy yall. My humble offering this week is Pork Loin Roulade. The stuffing is composed of caramelized Vidalia onions ,Granny Smith apples, dried and reconstituted apricots and cherries. Rolled and tied , covered in a thin paste of EVOO , fresh garlic, rosemary, salt and pepper , and a light dusting of one of my home made spice mixes.






When it was done I glazed it with a mixture of pomegranate , honey and whole grain mustard. Here it is resting as I work…








Plated with a bed of red potatoes that are roasted in EVOO, butter , fresh garlic and rosemary, sea salt and fresh ground pepper , sauced with the remaining glaze, with a side of Granny Smith apple / carrot slaw on a fan of Granny Smith apple slices .







I can not get enough ..........Its tasty!



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Unread 08-10-2008, 09:59 PM   #89
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Ok, here's mine... and I have a witness... Pat from Patrick's Barbecue was here for dinner!...

Stuffed tenderloin with roasted cauliflower puree. I stuffed with sauteed mushrooms and caramelized onions, along with rosemary, thyme and sage from my garden.

The puree was cauliflower roasted with garlic and olive oil on the big green egg at 500 degrees for 20 minutes, then pureed with a wand blender with salt and pepper added.

The outside was seasoned with grey salt, fresh ground black pepper and ancho pepper for a sweet touch of heat. Cooked to 145 or so, rested and served on the puree.

I also had the same bread that Rick did, from the same fancy market. :) But that was just for the appetizer of smoked caprese salad.





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XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

Last edited by cmcadams; 08-11-2008 at 10:44 AM..
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Unread 08-10-2008, 10:01 PM   #90
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Quote:
Originally Posted by cmcadams View Post
Ok, here's mine... and I have a witness... Pat from Patrick's Barbecue was here for dinner!...

Stuffed tenderloin with roasted cauliflower puree. I stuffed with sauteed mushrooms and caramelized onions, along with rosemary, thyme and sage from my garden.

The puree was cauliflower roasted with garlic and olive oil on the big green egg at 500 degrees for 20 minutes, then pureed with a wand blender with salt and pepper added.

The outside was seasoned with grey salt, fresh ground black pepper and ancho pepper for a sweet touch of heat. Cooked to 145 or so, rested and served on the puree.

I also had the same bread that Rick did, from the same fancy market. :) But that was just for the appetizer of smoked caprese salad.




ha! man, i love that place. great stuff curt! this is going to be a tough week of voting!
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