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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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Old 05-08-2011, 10:20 PM   #46
SmokinAussie
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^^^^^ Now THAT is SMOKIN'!

Cheers!

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Old 05-09-2011, 12:04 PM   #47
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Quote:
Originally Posted by chachahut View Post

cheers,
That looks mighty tasty!

Is brining the pork critical to this dish? Or can I just take some belly, rub it, smoke it and slice it?
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Old 05-09-2011, 12:07 PM   #48
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Gore,
Not quite what I was looking for in an entry, but I really appreciate you stepping up and throwing down. Maybe I'll see what I can come up with next weekend, since I got the belly.
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Old 05-09-2011, 01:19 PM   #49
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Quote:
Originally Posted by ---k--- View Post
Is brining the pork critical to this dish? Or can I just take some belly, rub it, smoke it and slice it?
Brining definitely adds flavor & a bit of extra moisture to the belly - but not necessary. You also do not need to brine for 3 weeks. A couple of days will even add some flavor to the mix. I run them 3 weeks to get the most out of the brine flavors.

Rub - smoke - slice works too. I do that for the belly I use in my collard greens.

Just took some of the left over sugar & spice belly, fried it & made a BLT for lunch. Personally, I think uncured belly is better than bacon.
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Last edited by chachahut; 05-09-2011 at 01:21 PM.. Reason: Adding comment
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Old 05-16-2011, 09:10 PM   #50
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It's Bacon!!!

Well, this has dragged on long enough that I'm going to have to enter. I didn't think it would still be open. My first time working with a pork belly, and first time making bacon.

First up, my pork belly. This is a 11.5# pork belly.



And of course the nipples that so grossed out my wife and everyone else she told:


Here it is carved up into four pieces. The big piece was regular bacon, the next piece was pepper bacon, the third was just smoked without curing, and the rest went into sausage I made later in the week.



Into the cure:


After that, it was place in a ziplock bag. Note to anyone who wants to play along, be very careful not to get salt on the zipper when putting the bacon into the bag or you'll never get them to seal. After 6 days, the belly was firm and looked like this:


I got a new toy just in time to make the bacon. Hiding under the box is an Pitmaster iQue110. It was spiting rain all day, so the iQue went in a cake pan under the box.


Smoker set to 180*. The iQue did it's job beautifully.


No pics uploaded of the bacon after it came off the smoker, because running the smoker so low in temp didn't get the lid hot enough to evaporate the steam, and I had ugly black splotches on my bacon.

Refrigerate, slice up and into the pan:



Dang!

And on to waiting toast for a nice BLT:



(Chris, please use the second frying plan photo for my entry. Thanks.)
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Old 05-16-2011, 09:33 PM   #51
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Mmmmmm, bacon! I think I'm going to have to make some.
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Old 05-16-2011, 10:10 PM   #52
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Me too... I have not done any in like... forever... my kids a complaining about it....
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Old 05-16-2011, 10:35 PM   #53
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This is great! I wasn't sure if this would be open long enough for someone to do bacon. I'm glad you were able to do it.
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Old 05-16-2011, 10:52 PM   #54
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Love bacon!
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Old 05-17-2011, 11:21 AM   #55
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Quote:
Originally Posted by bigabyte View Post
This is great! I wasn't sure if this would be open long enough for someone to do bacon. I'm glad you were able to do it.
Me too.

_selfish competitive mod on_

But, a month is long enough. Let's close this bad boy on Monday 5/23/11 so everyone can start voting for Bacon! 15 entries or a month, which ever comes first is my new rule.

_mod off_

- Half serious. I believe that I would feel this way regardless of whether I entered or not.
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Old 06-06-2011, 09:24 AM   #56
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Just popped in to do some tidying and vacuuming. This place can get pretty messy after a few weeks. I guess that grease collects a lot of dust. I'm sure the windows are still streaky. I can never tell unless the sun is shining just right. That ought to do it for now.
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Old 06-06-2011, 09:36 AM   #57
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Old 06-06-2011, 09:44 AM   #58
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I knew that was coming. Nobody does anything and let's the place go to cr@p. Then when someone comes in and does a bit of cleaning then the critics start showing up. Well Ron, I didn't get to the bathrooms yet. Since you spoke up first, you can march your butt right in there and start scrubbing.
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(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

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Old 06-06-2011, 10:21 AM   #59
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Looks like no-one has defrosted the freezer for years....

Wonder whats at the bottom... I'm scared to look!
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Old 06-06-2011, 10:49 AM   #60
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Don't look in the closet!

Just saying!
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