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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 09-30-2010, 06:36 PM   #1
SmokeJumper
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Default BBQ Brethren "Home Cured and Smoked" Throwdown

Our new category is...

"Home Cured and Smoked"

Photo from Surryfarms.

...as chosen by bluetang, the winner of the Legs Throwdown!


The entry should contain a primary element that is cured at home and smoked over livefire

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

You may submit entries that are cooked from Friday 10/1 through Sunday 10/10.

Entry pictures must be submitted by Midnight Central US Time on Sunday night 10/10.

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 10/11 after I submit the "Vote" thread and will run through Friday 10/15. All votes will be public.

Don't forget, you can still enter the In My Neck of the Woods Throwdown until Sunday night 10/3 by midnight Central time.

Our next category will be decided by the winner of the Breakfast Sandwich Throwdown!

Best of luck and even better eats to all!
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Old 09-30-2010, 06:40 PM   #2
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Great theme. I think I might jump back in for this one!
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Old 09-30-2010, 07:33 PM   #3
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This one is probably a bit out of my current comfort zone, so I will be watching from the sidelines. Still, with that said, this will be an opportunity for me to learn a few new things. I am sure you guys (and gals) will come up with some wonderful stuff.
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Old 09-30-2010, 07:42 PM   #4
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This one is rather interesting, haven't done much of this. Not sure what can be accomplished in a little over a week but, it's worth a shot!
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Old 09-30-2010, 08:23 PM   #5
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I assume this means that we have to play The Cure while we smoke. Otherwise, I guess it's an open category.
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Old 09-30-2010, 08:41 PM   #6
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Right up my alley! Better stop by the Asian grocery for some pork belly in the morning!
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Old 09-30-2010, 09:54 PM   #7
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Fish heads going into brine now...
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Old 10-01-2010, 04:36 AM   #8
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Hmmm, Buckboard Bacon will take too long... Ham Hocks, Pork Belly Bacon... hmmmmmm... I'll think about this one tonight, BUT IM IN!

Cheers!

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Old 10-01-2010, 10:29 AM   #9
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This is up Bill's alley for sure
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Old 10-01-2010, 10:40 AM   #10
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I've got an idea and I'm in
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Old 10-01-2010, 11:15 AM   #11
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This will definately be interesting
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Old 10-01-2010, 05:18 PM   #12
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I'm off to the meatatarium this morning!
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Old 10-02-2010, 08:13 AM   #13
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I thought I'd kick this one off early, because at the very least, it will take a few days at the least to get something going. I have a problem because I'm going to be very busy next weekend, so I needed to choose something that I can knock off in lesss than 5 days.

Canadian Bacon....

I went to my local Asian Market in Springvale, where they have trimmed pork loin at great prices. I bought 4 loins to make my Canadian Bacon for about 30 Bucks

Made me some brine....

And then did some injecting. Man, I love injecting!



Then I poured the rest of the brine in the container... and in a few days, hopefully it will be Canadian Bacon



I'm hoping some of the curing pro's enter this one... cause I'm just making a recipe from a book!

Sure is fun though!

Cheers!

Bill
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Old 10-02-2010, 02:06 PM   #14
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I see you're off to a good start there, Bill!
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Old 10-02-2010, 05:50 PM   #15
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Looking forward to watching this throwdown!

I know that my Brethren friends need NO help.... just throwing some ideas out there.....
If you're running short on time.. anything can be given a quick overnight cure using 1 TBs tenderquick mixed with 1 tsp of sugar per pound of meat.

Butterflied to lay flat pork loins...
http://www.bbq-brethren.com/forum/sh...ad.php?t=85365
Butterflying cuts down on cure time.

chops and chicken just take a few hours..

http://www.bbq-brethren.com/forum/sh...ad.php?t=90214

just some ideas...
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