"Boned, Rolled & Tied!" Throwdown (Entry & Discussion Thread) LASTS Through Monday, Feb 14th!!

Moose · 01-26-2022, 08:47 AM

Our New Throwdown Category is...

"Boned, Rolled & Tied!"

This was a stunning pork belly Porchetta cooked by SirPorkaLot!

As chosen by Al Czervik for winning the "Original Recipe" Throwdown.

CATEGORY DESCRIPTION - PLEASE READ:

Quote:

Originally Posted by Al Czervik

For the next Throwdown, I'd like the category to be "Boned, rolled and tied". Since "boned" means different things to different people, in this case we'll make it simple and define it as a protein with no bone(s). Once said protein is boneless, it needs to be rolled (with or without additional ingredients) and tied before cooking. A store or butcher bought roll would qualify. Standard rules apply, but the entries need to show a picture of the roll before grilling/smoking and a sliced cross section picture of the roll once it's cooked, though it's your choice to use one of these or not as an entry photo.

You may submit entries that are cooked from Friday 1/28 through Monday 2/14.

Entry pictures must be submitted by Noon Central US Time on Monday 2/14.

Click here to read the rules for the BBQ Brethren Throwdowns...

Best of luck and even better eats to all!

Smoke Dawg · 02-06-2022, 12:12 PM

Here is my entry in the Boned, Rolled, Tied Throwdown

The butcher did great at removing the bones and a nice tie job, just not so much in the attempt to roll it. This is what I started with.
Already added slivers of Raw Garlic and some homemade garlic powder (Freeze Dried and ground)

Garlic.jpg

Here is the picture of the sliced final product - I was very Good if I say so myself!

Slice2.jpg

Here is the link to the full cook
https://www.bbq-brethren.com/forum/s...27#post4550027

I love cooking over fire and will be using the spinner on the 007 again soon

Please use this picture for the entry

Entry.jpg

Thanks for Lookin
SD

Moose · 02-06-2022, 02:56 PM

Well, that's certainly a dramatic opening salvo in this Throwdown! Nice work, SD!

Swine Spectator · 02-07-2022, 12:44 PM

Here's my entry in the "Boned, Rolled & Tied!" Throwdown

Bacon Chicken Poppers
(cook thread here)

Please use this picture as my entry:

SMOKE FREAK · 02-08-2022, 06:02 PM

A quick question.
Is it within the rules to use a muscle that didn't come with a bone to remove?

For example...I've never purchased a bone-in tenderloin. Beef or pork.

SMOKE FREAK · 02-10-2022, 02:16 PM

Quote:

Originally Posted by SMOKE FREAK

A quick question.
Is it within the rules to use a muscle that didn't come with a bone to remove?

For example...I've never purchased a bone-in tenderloin. Beef or pork.

OK I get it. I just re-read the rules

Texas Hogger · 02-12-2022, 10:20 PM

Here is my entry:
Please use the second pic for judging.

Here is the cook thread: https://www.bbq-brethren.com/forum/s...d.php?t=296914

SMOKE FREAK · 02-13-2022, 10:03 AM

Here is my entry picture of my lil Pork Tenderloin.

And the cook thread can be viewed here in Q-talk.
https://www.bbq-brethren.com/forum/s...43#post4551943

02-06-2022, 12:12 PM	#2
Smoke Dawg Quintessential Chatty Farker Join Date: 06-22-13 Location: Montana Name/Nickname : IMF	Official BRT entry Here is my entry in the Boned, Rolled, Tied Throwdown The butcher did great at removing the bones and a nice tie job, just not so much in the attempt to roll it. This is what I started with. Already added slivers of Raw Garlic and some homemade garlic powder (Freeze Dried and ground) Garlic.jpg Here is the picture of the sliced final product - I was very Good if I say so myself! Slice2.jpg Here is the link to the full cook https://www.bbq-brethren.com/forum/s...27#post4550027 I love cooking over fire and will be using the spinner on the 007 again soon Please use this picture for the entry Entry.jpg Thanks for Lookin SD __________________ A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller

02-06-2022, 02:56 PM	#3
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Well, that's certainly a dramatic opening salvo in this Throwdown! Nice work, SD! __________________ 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

02-07-2022, 12:44 PM	#4
Swine Spectator is One Chatty Farker Join Date: 06-04-12 Location: NOVA via NOLA Name/Nickname : David	Here's my entry in the "Boned, Rolled & Tied!" Throwdown Bacon Chicken Poppers (cook thread here) Please use this picture as my entry: __________________ 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!

02-08-2022, 06:02 PM	#5
SMOKE FREAK Babbling Farker Join Date: 02-03-16 Location: McPherson Kansas	A quick question. Is it within the rules to use a muscle that didn't come with a bone to remove? For example...I've never purchased a bone-in tenderloin. Beef or pork. __________________ Craig

02-13-2022, 10:03 AM	#8
SMOKE FREAK Babbling Farker Join Date: 02-03-16 Location: McPherson Kansas	Go small or go home Here is my entry picture of my lil Pork Tenderloin. And the cook thread can be viewed here in Q-talk. https://www.bbq-brethren.com/forum/s...43#post4551943 __________________ Craig