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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 10-22-2010, 08:02 PM   #61
bluetang
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Alan, those rinds are calling me and my girl, seriously!
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Old 10-22-2010, 08:54 PM   #62
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Alan, ... I noticed that your kids disappeared .... I was just joking about them being crispy.
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Old 10-22-2010, 09:25 PM   #63
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After some talk in the Fatty throwdown thread about some fatty empanadas I was craving some of that Really southern food my Panamanian MIL makes.

Well low and behold when I was at the butchers they had a few pieces of pork belly and I said to myself, "Self, that there would make some excellent chicharones". So that's what I did.

Here we have the belly before and after it's rub down with some salt and baking powder.



Why baking powder you ask? Well it does three things; first it helps to dry out the skin along with the salt, second the alkaline helps to break down the skin proteins so they can crisp up, and finaly the browning of the Maillard reaction happens more efficiently in an alkaline environment. Alternatively, that's the way my MIL does it.

Here it is after an overnight rest in the refrigerator uncovered on the rack that you see there.

Yeah, I can't tell the difference either other than the sun is streaming in the window.

The belly was then sliced up into generous inch wide strips with slashes in the meat about an inch apart. That way you get a long strip of skin and an nice inch wide cube of meat.


These all went into the a foil pan with about an inch of water. The idea is that the water helps to render out the fat and prevent the meat from burning. After awhile the you end up with a lot of rendered fat so your are basically making pork belly confit.

Here we are after about 3-4 hours at 225


At this point you basically have the most moist and tender melt in your mouth pork belly. It's really good but not as good as it could be. If you have the time it makes for a better final result to let the belly cool in the pan with the fat. Eventually the fat solidifies around the meat and it can be kept in the fridge for weeks like this. Today I didn't have time to wait.

The strips went on to a hot grill to get crispy.


^^^^^^^^^^^^^^^^^^^
Please use this pic for my entry


Thanks for looking!
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Old 10-22-2010, 09:37 PM   #64
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Wow Fatty, those really look yummy! I think I need to try them.

Hey Bluey, are you submitting those for the bread throwdown as well?
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Old 10-22-2010, 09:45 PM   #65
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WOW those look great Fatty
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Old 10-22-2010, 09:48 PM   #66
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Gore I had to delete some pics and did the wrong ones wiping out my childern they will be back soon.
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Old 10-22-2010, 09:55 PM   #67
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OK, I'm making that pork belly for sure! Thanks for sharing. That is awesome!
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Old 10-22-2010, 10:03 PM   #68
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Nice there To the store for me, gotta do that
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Old 10-22-2010, 10:14 PM   #69
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[QUOTE=Gore

Hey Bluey, are you submitting those for the bread throwdown as well?[/QUOTE]

No Mon, I thought I'd go a whole mulberry, bacon, mmmm bacon, key lime, mango, crawfish thing, but I'm thinking now maybe a bit North there Mon.
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Old 10-22-2010, 10:18 PM   #70
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Quote:
Originally Posted by Alan in Ga View Post
Gore I had to delete some pics and did the wrong ones wiping out my childern they will be back soon.
You wiped out the children! Amber is going to be really mad.

Quote:
Originally Posted by bluetang View Post
No Mon, I thought I'd go a whole mulberry, bacon, mmmm bacon, key lime, mango, crawfish thing, but I'm thinking now maybe a bit North there Mon.
Ooooo, sounds interesting, but MAKE SURE YOU TAKE THE HEADS OFF!
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Old 10-23-2010, 01:22 PM   #71
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There is some seriously fine looking crispy goodness going on here...
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Old 10-23-2010, 04:03 PM   #72
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Default Battered and Fried pig candy

Ok so I figured what could be more crispy then battered fried bacon. I started by coating the bacon with some rub and brown sugar then off to the smoker til crispy. Mixed up a thin pancake batter with cinnamon and nutmeg. Battered then deep fried the pig candy. After cooking I dusted with powdered sugar and drizzled with raspberry syrup. These were so good I will definitely try this again.
Attached Images
File Type: jpg pig candy 001.jpg (64.8 KB, 77 views)
File Type: jpg pig candy 002.jpg (79.2 KB, 77 views)
File Type: jpg pig candy 003.jpg (88.0 KB, 77 views)
File Type: jpg pig candy 004.jpg (40.5 KB, 77 views)
File Type: jpg pig candy 006.jpg (73.8 KB, 77 views)
File Type: jpg pig candy 011.jpg (65.6 KB, 78 views)
File Type: jpg pig candy 014.jpg (105.8 KB, 77 views)
File Type: jpg pig candy 020.jpg (106.3 KB, 77 views)
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Old 10-23-2010, 04:21 PM   #73
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Yep. That did it. Now I'm hungry again.
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Old 10-23-2010, 05:26 PM   #74
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I think Amber is practicing up for a breakfast throwdown. My that looks delicious.
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Old 10-23-2010, 05:54 PM   #75
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Mmmm, That is a must do!
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