PDA

View Full Version : Need pr0n


dbl.cheese
01-30-2014, 11:59 PM
I'm feeling Hungary. Please show some pr0n of anything. :blabla:

mikemci
01-31-2014, 01:14 AM
He's hungry too!

http://i1351.photobucket.com/albums/p799/mikemci/Mobile%20Uploads/IMG956796_zpsfb90f844.jpg (http://s1351.photobucket.com/user/mikemci/media/Mobile%20Uploads/IMG956796_zpsfb90f844.jpg.html)

mikemci
01-31-2014, 01:16 AM
So was I !

http://i1351.photobucket.com/albums/p799/mikemci/Mobile%20Uploads/IMG950310_zps3c8896b6.jpg (http://s1351.photobucket.com/user/mikemci/media/Mobile%20Uploads/IMG950310_zps3c8896b6.jpg.html)

bbqgeekess
01-31-2014, 03:19 AM
http://daydreamsandcrazies.edublogs.org/files/2009/10/three-little-pigs.jpg

gouldina
01-31-2014, 05:15 AM
This morning, just cooked up some of the bacon I cured and maple wood cold smoked on the weekend. This is back bacon, which is more used than belly bacon in the UK if you're wondering why it ain't stripey...

http://farm4.staticflickr.com/3808/12233930395_4cf8c42d15_b.jpg

bbqgeekess
01-31-2014, 05:33 AM
This is back bacon, which is more used than belly bacon in the UK if you're wondering why it ain't stripey...


Thanks, I didn't realize that. In fact this is the first I've heard of back bacon. I I've only heard of pork belly, buckboard and Canadian bacon.

gouldina
01-31-2014, 05:39 AM
Thanks, I didn't realize that. In fact this is the first I've heard of back bacon. I I've only heard of pork belly, buckboard and Canadian bacon.

It's the more usual bacon in the UK, made with the loin and some of the belly. It has a streak of fat on one side rather than stripes of fat. The trick when cooking it IMO (although I was in a rush here so didn't do it) is to layer the slices so that just the fat sticks out and grill it like that. That way, you get lovely crispy fat and the meat part stays moist.

Just to confuse things a bit more, we also have middle bacon which comes from the side and is kind of in between the two.

abangs
01-31-2014, 07:54 AM
Pork looks to be covered. How's about a little brisket love.....

wagge
01-31-2014, 08:04 AM
Hope this helps a little
http://i1313.photobucket.com/albums/t547/wagge/photo_zpsba234c7e.jpg (http://s1313.photobucket.com/user/wagge/media/photo_zpsba234c7e.jpg.html)

Smokin' Greene
01-31-2014, 08:59 AM
Dino Bones!
90819

fingerlickin'
01-31-2014, 09:27 AM
http://i1217.photobucket.com/albums/dd392/shellddy/IMG_2397.jpg (http://s1217.photobucket.com/user/shellddy/media/IMG_2397.jpg.html)

Bigr314
01-31-2014, 09:34 AM
how about some beef tenderloin.http://i1016.photobucket.com/albums/af286/bigr314/Smoked%20Food/photo35_zpse361496d.jpg

Yellowhair42
01-31-2014, 11:25 AM
Thanks, I didn't realize that. In fact this is the first I've heard of back bacon. I I've only heard of pork belly, buckboard and Canadian bacon.


Back bacon is canadian bacon.

Shagdog
01-31-2014, 11:35 AM
http://i791.photobucket.com/albums/yy197/Shagdad1126/Mobile%20Uploads/image_zps57cf7a68.jpg (http://s791.photobucket.com/user/Shagdad1126/media/Mobile%20Uploads/image_zps57cf7a68.jpg.html)
Tritip?

http://i791.photobucket.com/albums/yy197/Shagdad1126/Mobile%20Uploads/image_zps030791ca.jpg (http://s791.photobucket.com/user/Shagdad1126/media/Mobile%20Uploads/image_zps030791ca.jpg.html)

Ribs?
http://i791.photobucket.com/albums/yy197/Shagdad1126/Mobile%20Uploads/image_zpsa0cb8107.jpg (http://s791.photobucket.com/user/Shagdad1126/media/Mobile%20Uploads/image_zpsa0cb8107.jpg.html)
Bacon?


http://i791.photobucket.com/albums/yy197/Shagdad1126/Mobile%20Uploads/image_zps072443a9.jpg (http://s791.photobucket.com/user/Shagdad1126/media/Mobile%20Uploads/image_zps072443a9.jpg.html)

skycruiser
01-31-2014, 12:45 PM
Cooking NOW!!!