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BBQ Brethren Throwdowns Join us in the backyard for a fun bi-weekly photo contest and show off your BBQ creations! New categories are posted every other week, plus a special monthly category. Winners earn bragging rights, a Throwdown Certificate, prizes, and the chance to choose the next category. Some of our most talked about cooking techniques and recipes were given birth in the Throwdowns! |
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01-20-2022, 01:42 PM | #1 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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"Cured!" Throwdown (Entry & Discussion Thread) LASTS Through Monday, Feb 7th!!
Our New Throwdown Category is...
"Cured!" This was Fatback Joe's winning entry in the 2017 "Cured" Throwdown As chosen by sudsandswine for winning the "Comfort Food" Throwdown. CATEGORY DESCRIPTION - PLEASE READ: Quote:
You may submit entries that are cooked from Friday 1/21 through Monday 2/7. Entry pictures must be submitted by Noon Central US Time on Monday 2/7. Click here to read the rules for the BBQ Brethren Throwdowns... Best of luck and even better eats to all!
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com Last edited by Moose; 02-07-2022 at 03:01 PM.. |
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Thanks from: ---> |
01-20-2022, 05:08 PM | #2 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
Thanks from: ---> |
01-20-2022, 05:29 PM | #3 |
Babbling Farker
Join Date: 02-03-16
Location: McPherson Kansas
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Just tossing this out for discussion.
For folks who have no curing experience, can a store bought cured meat be prepared and entered? Or is it just restricted to meats cured/processed at home?
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Craig |
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01-20-2022, 06:31 PM | #4 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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My intention was not for people to have to cure their own meat as part of the TD, just utilize cured meat somehow in the dish, whether that be store bought or homemade.
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Shirley Fab 250g trailer | Primo XL kamado | Red Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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01-20-2022, 06:35 PM | #5 | ||
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
Quote:
Glad you brought this up, Craig, and thanks for the clarification, Neal! I've amended the category description to include home cured and store bought cured meats.
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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Thanks from: ---> |
01-21-2022, 06:49 AM | #6 |
is Blowin Smoke!
Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri
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I was gonna comment that people might prefer a little more time if they´re curing themselves but I see it is not a must.
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20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven |
01-21-2022, 03:44 PM | #7 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Bummer.... I'm making a corning brine as I speak, but my full process is 16 or 18 days. Maybe I'll freezer dive, Lord knows I have a lot of home cured meats in there.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-23-2022, 09:52 PM | #8 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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Doesn’t have to be home cured, just any cured meat though!
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Shirley Fab 250g trailer | Primo XL kamado | Red Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
01-24-2022, 09:02 PM | #9 |
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio
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Some rashers I just finished
Please accept this picture as my official entry. I raised this pig in my back yard during this past summer. I "harvested" it and boned it out myself. EQ cured for 14 days with 1.8% salt, 1% brown sugar and 0.25 % Instacure #1. Cold smoked with black cherry wood for 40 hours. Uncovered refrigerator rest for two weeks. Sliced, vacuum packaged and refrigerated for two weeks to equalize the moisture and then frozen.
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UPBS,Vision Komado, WSJSMWSM,Bandera Last edited by Yellowhair42; 01-24-2022 at 09:09 PM.. |
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01-25-2022, 04:15 PM | #10 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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Making it a little different than I normally do. In Progress...
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Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link |
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01-26-2022, 07:08 AM | #11 |
is Blowin Smoke!
Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri
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Cured meats platter:
All ingredients came from a local farm, every item on the platter home made. From top to bottom: Polish Kabanossy, cured/cold smoked/hot smoked/1 day dried Pork Rilette Pickled onions Beef salami, cured/hot smoked/4 weeks dried Smoked ham, 10 days cured/cold smoked/4 weeks dried
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20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven |
Thanks from: ---> |
01-26-2022, 02:47 PM | #12 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Please Read: Moderator's Note Regarding Entries in this Throwdown
***Moderator’s Note:***
There’s a couple of things I would like to point out about our first two entries, and this Throwdown category in general: After conferring privately with sudsanswine, he confirmed what was obvious to some, and not to others, and that was that entries should be cooked in this Throwdown. So, that would mean that any cured meat that you entered, whether store bought or homemade, be cooked, even if they were already pre-smoked. That means if you entered bacon, for example, you would either cook the bacon standalone or as an essential ingredient in a dish. Additionally, we don’t have any way of knowing whether the first two entries submitted were smoked or finished smoking during the time this Throwdown has been running. This is why we strongly suggest posting a cook thread in Qtalk, or a cook thread here, in the Throwdown entry threads. I have revised the category description to reflect the fact that entries must be cooked(grilled or smoked) per suds’ intention. Rules 4 & 5 state: 4. Entries must be grilled or smoked during the cooking process, or must prominently feature grilled or smoked ingredients which you prepared. Photos of your food on the grill or smoker are encouraged but not required (we love action shots). Using a gas grill is perfectly acceptable, unless a particular category requires the use of a wood or charcoal cooker. Additionally, other forms of wood or gas cooking are fine, which would include a wood fired fireplace (indoor or outdoor), a firepit(gas or wood fired), and other gas/propane powered cookers like pizza ovens, flat tops, and griddles. 5. Entries MUST be prepared during the time that the Throwdown Category is accepting entries. This period of time is specified in the first post of each Throwdown entry thread. Thanks fer listening, and carry on!
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com Last edited by Moose; 01-26-2022 at 03:02 PM.. |
01-26-2022, 05:35 PM | #13 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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Count me as one of those that didn't get it. And I'm allegedly supposed to be a . I thought (cold) smoked would be good enough.
Oh well, off to the store to start on Plan B which is what I was originally planning on doing anyway.
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Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link |
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01-26-2022, 06:57 PM | #14 |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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Does cold-smoked count as cooked?
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Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
01-26-2022, 07:17 PM | #15 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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I wouldn't consider it cooked, for cold smoking you generally want to keep temps below 90, that's not really going to cook anything. It's really preserving and adding flavor.
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Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link |
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