tom b
somebody shut me the fark up.
my entry Lion back ribs from last weekends debacle
http://www.bbq-brethren.com/forum/showthread.php?t=274441
http://www.bbq-brethren.com/forum/showthread.php?t=274441
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working on DNS.. links may break temporarily.
"Pork" Throwdown (Entry & Discussion Thread) LASTS Through Aug. 12th!
- Thread starter Moose
- Start date
Mason Dixon Bowhunta
is one Smokin' Farker
Here's my entry photo -- Grilled Pork Chops with Peach Chutney and Balsamic Glaze.
I started with fresh pork chops brined overnight in a mixture of kosher salt, brown sugar, and molasses. Before grilling them, I rubbed them with olive oil and herbs. In the last few minutes on the grill, I glazed them with a balsamic vinegar and honey reduction. I served them with a peach chutney made with home-grown peaches, onions, jalapeno peppers, molasses, brown sugar, and spices. They were finished with a drizzle of the balsamic glaze and blue cheese crumbles. The peach chutney added a savory taste with a hint of sweetness, while the balsamic glaze and blue cheese crumbles provided a sophisticated blend of earthy, complex flavors. I'm not sure what my favorite part was but I enjoyed the tastes of fall (the traditional pork and apples) with a summery twist.
I started with fresh pork chops brined overnight in a mixture of kosher salt, brown sugar, and molasses. Before grilling them, I rubbed them with olive oil and herbs. In the last few minutes on the grill, I glazed them with a balsamic vinegar and honey reduction. I served them with a peach chutney made with home-grown peaches, onions, jalapeno peppers, molasses, brown sugar, and spices. They were finished with a drizzle of the balsamic glaze and blue cheese crumbles. The peach chutney added a savory taste with a hint of sweetness, while the balsamic glaze and blue cheese crumbles provided a sophisticated blend of earthy, complex flavors. I'm not sure what my favorite part was but I enjoyed the tastes of fall (the traditional pork and apples) with a summery twist.
My entry
Duroc spares and pork n beans
Cook thread: https://www.bbq-brethren.com/forum/showthread.php?p=4215190#post4215190
Duroc spares and pork n beans
Cook thread: https://www.bbq-brethren.com/forum/showthread.php?p=4215190#post4215190
Thanks! I got this from a local pig farm, it was my 1st buy from them and this was a home run.
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This is an entry!
I am late getting this posted. This was cooked last Saturday (8/3) at the Chicago area Picnic/Bash. It has been my tradition for a few years to cook a TD entry at the bash.
Blueberry Pancake Fatty with Maple-Bourbon Glaze
I started with about 2.5 lbs of ground pork from trimmings off of our competition butts and some home made blueberry pancakes.
I used a gallon bag to flatten the about 1.25 pounds of the pork and then cut the sides of the bag to get access to the flattened pork. Then I took the blueberry pancakes and cut them to fit the pork and brushed them with some maple syrup.
Then I rolled it up, using the plastic bag to help. I wrapped it in plastic wrap to hold the shape and put it in the refrigerator.
At the bash the next day I put the fatty, along with a Hatch Chile and Cheese Fatty into Sweetsmoke87's offset and let them get a nice smoke bath.
Once they hit about 180 internal I took them out and sliced them.
For the Blueberry Pancake Fatty I made a Maple-Bourbon Glaze and for the Hatch Chile and Cheese Fatty I made a roasted Red Pepper and Tomato Sauce.
Both fatties were very good, and Frognot made me an honorary Texan for the Hatch Chile and Cheese Fatty with the sauce :-D.
Please use this as the entry picture (Credit to LYU370 for the picture while my hands were messy :becky
I am late getting this posted. This was cooked last Saturday (8/3) at the Chicago area Picnic/Bash. It has been my tradition for a few years to cook a TD entry at the bash.
Blueberry Pancake Fatty with Maple-Bourbon Glaze
I started with about 2.5 lbs of ground pork from trimmings off of our competition butts and some home made blueberry pancakes.
I used a gallon bag to flatten the about 1.25 pounds of the pork and then cut the sides of the bag to get access to the flattened pork. Then I took the blueberry pancakes and cut them to fit the pork and brushed them with some maple syrup.
Then I rolled it up, using the plastic bag to help. I wrapped it in plastic wrap to hold the shape and put it in the refrigerator.
At the bash the next day I put the fatty, along with a Hatch Chile and Cheese Fatty into Sweetsmoke87's offset and let them get a nice smoke bath.
Once they hit about 180 internal I took them out and sliced them.
For the Blueberry Pancake Fatty I made a Maple-Bourbon Glaze and for the Hatch Chile and Cheese Fatty I made a roasted Red Pepper and Tomato Sauce.
Both fatties were very good, and Frognot made me an honorary Texan for the Hatch Chile and Cheese Fatty with the sauce :-D.
Please use this as the entry picture (Credit to LYU370 for the picture while my hands were messy :becky
BBQ Bacon
is One Chatty Farker
Just happened to be a happy coincidence that I put a pork loin on the weber this weekend.
Write up can be found here: http://www.bbq-brethren.com/forum/showthread.php?p=4215278#post4215278
Official pic below.
Write up can be found here: http://www.bbq-brethren.com/forum/showthread.php?p=4215278#post4215278
Official pic below.
sudsandswine
Quintessential Chatty Farker
Here's my last minute entry: rotisserie bone in pork loin roast with Oakridge BBQ Santa Maria seasoning.
HankB
is Blowin Smoke!
Here's another entry from the Chicago bash. More on this cook at https://www.bbq-brethren.com/forum/showthread.php?p=4215348#post4215348.
I give you Pork Belly Burnt Ends. :biggrin1: (With thanks to others on the site who provided inspiration and shared their methods for this delicacy. :grin: )
I give you Pork Belly Burnt Ends. :biggrin1: (With thanks to others on the site who provided inspiration and shared their methods for this delicacy. :grin: )
OK, folks, that's a wrap!
GammaRei
Full Fledged Farker
Here is my entry. Cajun seasoned bbq pork loin.
https://i.imgur.com/Z98lfxy.jpg
Please use this photo for my entry into the throwdown.
- G
https://i.imgur.com/Z98lfxy.jpg
Please use this photo for my entry into the throwdown.
- G
Unfortunately, you missed the entry deadline:
Entry pictures must be submitted by Noon Central US Time on Monday 8/12.
Entry pictures must be submitted by Noon Central US Time on Monday 8/12.
GammaRei
Full Fledged Farker
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