Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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! |
|
Thread Tools |
04-22-2011, 06:50 AM | #16 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
|
Very familiar with that TIMMAY. When I was in Seoul, I had Korean BBQ to die for. Is there any chance you can do an entry yourself in Korea... now that would be something special!
Cheers! Bill
__________________
A butterflies wings. About to bring down everything... |
04-22-2011, 07:20 AM | #17 |
Full Fledged Farker
Join Date: 10-09-10
Location: Hampton Roads, VA
|
Man, I got to try some of that. Luckily, we have a butcher nearby who has them.
__________________
RedPig, Swing Dings, KCBS Member, KCBS CBJ, BGE, Peoria Custom Offset, WSM, Weber Kettle, Traeger Lil Tex, UDS x 2, Stoker 2.0 |
04-22-2011, 07:39 AM | #18 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
|
Well SA, I really do not have access to the proper cooking utensils where I sleep. I do randomly work with Korean nationals but my relationship is not good enough with them yet to ask to go to their house. Darn. I guess it would not hurt to start asking questions on monday. Hell, worse comes to worse I do have a smokey joe that I rescued during my dorm move last week.
|
Thanks from:---> |
04-22-2011, 08:06 AM | #19 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
|
^^^ Yes, thought that might be the case... Just googled the city you're at and realised you're serving at the base or something like that. With your smokey Joe though, you can brobably put something up... You get time to go shopping in local markets??? If so, give it a shot!
Cheers! Bill
__________________
A butterflies wings. About to bring down everything... |
04-22-2011, 08:42 AM | #20 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
Quote:
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
Thanks from:---> |
04-22-2011, 11:13 AM | #21 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
|
This will be fun to watch
|
04-23-2011, 04:43 AM | #22 |
Found some matches.
Join Date: 04-22-11
Location: Whitsundays, Qld
|
I have just loined, I'm going to help my felloe Aussies hold up their ends!!!
I have only done one pork belly-Curtis Stones recipe, boiled in Coke! Was very good but swear to do better. Looking forward to hearing more. Adam |
04-23-2011, 06:49 AM | #23 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
|
Woo Hooo! Another Aussie!
Just one thing Adam. The word "boiled" needs to be used very carefully at all times, and should never really be seen in the same sentence as "ribs", or "pork" in general, unless you are deliberately being funny... Can't wait to see what you do with that recipe! What kind of BBQ Gear have you got??? Cheers! Bill
__________________
A butterflies wings. About to bring down everything... |
04-27-2011, 06:48 AM | #24 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
|
Asian Style Pork Belly
G'Day Bruces'...
I've made a big post in QTalk, so please feel free to have a look! I really enjoyed this belly... very full of flavour indeed. Hopefully at the very least, this inspires some really super entries... Here's the belly prepped after injecting, salting, slathering, and ready for the offset: An hour in under high heat! About 6 hours in at 250F, pulled at 180 internal. First Slice!!!! Cubed, Asian Style... As mentioned, if you don't read the QTalk thread.... the colour of this belly, being Asian style is not bright red because I've chosen not to add the red dye that causes that colouring. I prefer the more natural caramelisation that you get from the basic injection and marinade and smoke... well, that's my excuse Thanks for Looking.. Cheers! Bill
__________________
A butterflies wings. About to bring down everything... Last edited by SmokinAussie; 04-27-2011 at 09:10 AM.. |
Thanks from: ---> |
04-27-2011, 07:51 AM | #25 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
|
I have secured the ingredients for my official entry! Got downtown to the local E Mart (Yes, that is what it's called) and got everything. We cook tomorrow afternoon so the pics will come. Man, fresh made kimchi is pretty expensive. The stuff was like 5 bucks for randomly a half pound.
Hey Smokin that pork belly came out pretty nice! |
Thanks from:---> |
04-27-2011, 01:15 PM | #26 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
pork belly and kim chee is bangin' together. There are few better combinations than those two and some rice.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
04-27-2011, 02:14 PM | #27 |
Full Fledged Farker
Join Date: 08-08-10
Location: Racine, WI
|
I agree! I lived with a Korean girl for around 5 years and between the cooking we did at home and the places we ate in Koreantown in Chicago, I really miss a lot of that food. At least I know where the good little Korean markets are in Milwaukee now.
__________________
WSM, UDS, Masterbuilt 40" cabinet |
04-27-2011, 09:04 PM | #28 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
|
We have one here is Pleasanton/Bay Area. I just think of it as an Asian Market. I feel like I have entered China when I walk in. The store is huge and I am usually the only Caucasian. I love it! Live fish, crab, live everything. Unbelievable.
__________________
XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
Thanks from:---> |
04-28-2011, 06:35 AM | #29 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
|
Alright, I have my official entry. Korean BBQ. Ingredient list is as follows... Pork belly (rind off, couldn't find it with the rind), kimchi, marinated green onions, sliced raw garlic, spicy pepper paste, sesame oil dipping sauce, lettuce leaves.
Here we go... Green onion prep and garlic almost finished green onions with korean chili powder, salt, pepper, and sesame oil lettuce... try and decipher what that label says! couple co workers waiting to grub... my fire's too hot!! And now the money shot. Lettuce, kimchi, green onion, garlic slices, rice, chili paste, and the grilled pork. I should have taken more time taking the pic, but it was cold outside and my food was getting cold! Use this one please... Just in case anybody is curious, the veggies are not sides. They are actually condiments and the whole lettuce leaf gets rolled up and eaten as a "package". Last edited by TIMMAY; 04-28-2011 at 08:50 AM.. |
Thanks from: ---> |
04-28-2011, 08:22 AM | #30 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
|
Hey Timmay... farken serious points for effort! Those Belly slices are the way Koreans do it and the fresh presentation with the salad etc is spot on!
Super stuff there Bro! Cheers! Bill
__________________
A butterflies wings. About to bring down everything... |
Thanks from:---> |
Tags |
Master, Pork Belly |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
BBQ Brethren Masters Cut #6 - CHUCK ROAST!!! (ends Sunday night 8/21 at midnight US Central) | bigabyte | BBQ Brethren Throwdowns | 161 | 08-22-2011 11:08 AM |
BBQ Brethren Masters Cut #4 - Chicken Leg Quarters (Today is the last day to enter!) | bigabyte | BBQ Brethren Throwdowns | 95 | 04-12-2011 10:32 AM |
BBQ Brethren Masters Cut #3 - Tri-Tip Roast | bigabyte | BBQ Brethren Throwdowns | 53 | 03-29-2011 02:44 PM |
BBQ Brethren Masters Cut #2 - Spareribs (Closes tomorrow night!) | landarc | BBQ Brethren Throwdowns | 110 | 03-21-2011 05:04 PM |
(CLOSED, SEE NEW THREAD) BBQ Brethren Masters - Cut #2 - Spareribs | bigabyte | BBQ Brethren Throwdowns | 69 | 03-15-2011 05:52 PM |
Thread Tools | |
|
|