BBQ Brethren "Bones Gone Wild" Throwdown!

[colonel00]

C'mon Jim, can't you give a dog a bone?

 

[Chef Jim]

C'mon Jim, can't you give a dog a bone?

I did have a question mark at the end of the sentence.

 

[Chef Jim]

Prime Rib Roast of Pork-bone in

Earlier is the week Sharon told me that she got a pork loin. So Friday I thought I would rotisserie the little devil. When I opened the fridge I was surprised to find this beautiful bone in Rib Roast.

This happens to be my all time favorite cut of pork.:clap2::clap2::clap2:


I got the spit and skewered that guy.

Then I gave it a light rub, my secrete recipe, and put it on over a very hot fire. After ten minutes this is what I had.

Flames and a hot fire sealed in all of the juices. I let this go on for about 20 minutes more and then put the lid on very loosely so the temp would go down. I let it run for another 1.5 hours at 350. Pulled it at 160 and wrapped in double HD foil. Then wrapped in a towel and into the microwave to rest. No I did not try to nuke it!

Sharon got home from work and I got the rest of the dinner ready. Time to unwrap and see how it looked. I could not believe how much juice had come out of it. About a cup. No problem. I cut it down the denter and this is what it looked like. Use this as the entry photo please.

Still very moist and done just right, with a very crispy bark and a hint of the Mesquite I used in the fire.

This was the best Prime Pork Roast I have ever done.

Meanwhile the girls were sitting just waiting for something. So colonel, I did give them each a bone. Sorry no pron of that frenzy.

Everyone vote for me!

 

[SmokinAussie]

Thats a might fine start Jim!

Cheers!

Bill

 

[Gore]

WOW! :shock: Jim, if I didn't have the most wonderful wife in the world, I think I'd ask you to marry me.

 

[SirPorkaLot]

That's fantastic looking.!

What a way to start this.

 

[Ron_L]

I expect nothing but the finest work from you group of cretins. :mrgreen:

"Angeline's no Cretin, Boss. She's Puerto Rican" - Captain Ron

 

[Chef Jim]

WOW! :shock: Jim, if I didn't have the most wonderful wife in the world, I think I'd ask you to marry me.

Gore, I'm not quite sure how to take that?

 

[Gore]

Gore, I'm not quite sure how to take that?

I think you can take it that you took a pork loin, which I don't consider a particularly easy cut of meat to cook -- it usually comes out on the dry side -- and turned it into this:

I give extra points for difficulty and THAT is going to be awfully hard to beat on my scoresheet. :thumb:

 

[Al Czervik]

Looks like pure heaven Jim! :mrgreen:

 

[Crazy Harry]

that takes care of my entry

 

[caseydog]

Earlier is the week Sharon told me that she got a pork loin. So Friday I thought I would rotisserie the little devil. When I opened the fridge I was surprised to find this beautiful bone in Rib Roast.

This happens to be my all time favorite cut of pork.:clap2::clap2::clap2:


I got the spit and skewered that guy.

Then I gave it a light rub, my secrete recipe, and put it on over a very hot fire. After ten minutes this is what I had.

Flames and a hot fire sealed in all of the juices. I let this go on for about 20 minutes more and then put the lid on very loosely so the temp would go down. I let it run for another 1.5 hours at 350. Pulled it at 160 and wrapped in double HD foil. Then wrapped in a towel and into the microwave to rest. No I did not try to nuke it!

Sharon got home from work and I got the rest of the dinner ready. Time to unwrap and see how it looked. I could not believe how much juice had come out of it. About a cup. No problem. I cut it down the denter and this is what it looked like. Use this as the entry photo please.

Still very moist and done just right, with a very crispy bark and a hint of the Mesquite I used in the fire.

This was the best Prime Pork Roast I have ever done.

Meanwhile the girls were sitting just waiting for something. So colonel, I did give them each a bone. Sorry no pron of that frenzy.

Everyone vote for me!

I see the white, but where is the red and blue? And where's the booze? And, is this evil or good?

Or could it be that we have too many throwdowns going at once?

Nice looking entry... I think... or maybe not... I'm so confused!

But, I'd certainly hit that. :thumb:

CD :becky:

 

[bigabyte]

Maybe we should have an "I'm Confused, So I'll Enter Anything" Throwdown!:whoo:

 

[caseydog]

Maybe we should have an "I'm Confused, So I'll Enter Anything" Throwdown!:whoo:

Why would we want to do that? What are you getting at?

CD

 

[bigabyte]

I'm just scraping for new category ideas...

 

[silverfinger]

Great entry Jim! I bet it sure tasted good! Did your girls get to taste them good lookin bones?

 

[Moose]

Maybe we should have an "I'm Confused, So I'll Enter Anything" Throwdown!:whoo:

I think we did that a while back....maybe we just need more TD categories.

 

[fingerlickin']

I think we did that a while back....maybe we just need more TD categories.

So if Mongo and ecode both get to pick a category that should make it an even dozen we got goin right?

Will it improve my chances of a zero if I cook something with a bone and submit it while i'm drunk into multiple TD's sometime in the future sooner or later?

 

[SmokinAussie]

G'Day Bruces':becky:

I made a thread for my Ducks here

I guess they got bones!

Here's my TD photo!

That's my first entry for this year! Boy I've been missing this!

Cheers!

Bill

 

[Cack]

I was going to hold out and post it later in the week (it seems later entrees have more steam rolling into the voting rounds) ... but i'm too anxious to hear what everyone thinks ... so here goes ...

I used the Cajun rub that came in this 3 pack on Amazon ... it comes in MOST colleges I know

I left the front bare ... because it's nice for the tin foil bikini to go on ... once the outfit was on. I filled in the rest of the chicken with rub

After an hour and 20 minutes ... this chick had a nice tan

And after the beer kicked on ... it was time for the top to come off :becky: