http://proq.forumotion.com/pork-f11/-t1.htm From Baby backs to Butts Sun, 18 Oct 2009 18:13:52 GMT 10 http://i63.servimg.com/u/f63/13/03/40/22/forum-16.jpg http://proq.forumotion.com/pork-f11/-t1.htm http://proq.forumotion.com/pork-f11/first-smoked-bbq-ribs-t791.htm Treegje I am used to grill my ribs (here in Belgium it is always grilling) until I saw smoked ribs, that fell of the bone that I wants to try once, I have examined the 3-2-1 method I bought myself a rib rack from weber this afternoon I have ventured it, friends invited (also open-minded) I not now which ribs it are, but it are the only cuts ribs that we know here For the rub i used 3 Part paprika 2 Part brown sugar 1 part provencaalse herbs 1 part cayenne pepper 1 part salt 1 ... Pork Sun, 18 Oct 2009 18:13:52 GMT http://proq.forumotion.com/pork-f11/first-smoked-bbq-ribs-t791.htm#5349 http://proq.forumotion.com/pork-f11/first-smoked-bbq-ribs-t791.htm http://proq.forumotion.com/pork-f11/bacon-explosion-t561.htm jenks_24 Has anyone heard of this yet? It's a wild time I bet! It's all over the world with over 300,000 views and growing so fast, the original site is down at the moment. The original site: http://www.bbqaddicts.com/blog/recipes/bacon-explosion/ A site I found to view what all the excitement was about: http://www.nytimes.com/2009/01/28/dining/28bacon.html?no_interstitial What do you guys think? Should we give it a go? Pork Thu, 29 Jan 2009 19:12:33 GMT http://proq.forumotion.com/pork-f11/bacon-explosion-t561.htm#4032 http://proq.forumotion.com/pork-f11/bacon-explosion-t561.htm http://proq.forumotion.com/pork-f11/lowslow-ribs-t81.htm bbq-devil Several week ago I found a recipe for low&slow Ribs on the Smoker Specialist Site. I wanted to test the method of making ribs this way. On the evening befor the BBQ I put the Ribs in some sour aplle cidre of my own production: I know, it looks strange, but it is apple cidre. Then I made the rub: - 2 tablespoon of paprika spice - 2 teaspoons of sharp chilli spice - 2 tablespoon of onion granulate - 2 tablespoons of garlic granulate - 1 teaspoon white and black ... Pork Mon, 21 Jan 2008 13:57:42 GMT http://proq.forumotion.com/pork-f11/lowslow-ribs-t81.htm#347 http://proq.forumotion.com/pork-f11/lowslow-ribs-t81.htm http://proq.forumotion.com/pork-f11/first-fattie-experiment-plus-jalapino-poppers-t695.htm 3Dragons I was really wanting to try something with Don Marco's Caribbean Style Glow In The Dark Sauce so here's what I did. I added a few things also. Sauce 6oz Pineapple Juice 2tbs EVO 1/2 Cup Jamaican Rum 1 Whole habanaro pepper diced 2tbs Jamaican Jerk Rub (I didn't have the Firewalk Rub so I made my own Jerk Rub. It made the sauce look more brown than the beautiful orange Don Marco's had) Jerk Rub ingredients will follow. 1tsp Allspice Juice of 2 limes 1tsp black pepper 1/4 ... Pork Thu, 18 Jun 2009 13:32:55 GMT http://proq.forumotion.com/pork-f11/first-fattie-experiment-plus-jalapino-poppers-t695.htm#4829 http://proq.forumotion.com/pork-f11/first-fattie-experiment-plus-jalapino-poppers-t695.htm http://proq.forumotion.com/pork-f11/move-over-bacon-explosion-its-the-porkgasm-t594.htm Shrike http://www.porktopia.com/2009/03/porkgasm.html]]> Pork Sat, 14 Mar 2009 20:16:15 GMT http://proq.forumotion.com/pork-f11/move-over-bacon-explosion-its-the-porkgasm-t594.htm#4299 http://proq.forumotion.com/pork-f11/move-over-bacon-explosion-its-the-porkgasm-t594.htm http://proq.forumotion.com/pork-f11/pigs-filet-t517.htm Treegje Pigs Filet For the rub 3 Part paprika 2 Part brown sugar 1 part provencaalse herbs 1 part cayenne pepper 1 part salt 1 part Chile flakes 1 part onion powder 1 part garlic powder 1 part cumin 1 part Ground coriander All spices blended together The rubbed filet Fillet on the grate Ready to take off the grate Filet in sliced As you see I have only a small smoke ring Next time I will use more oak ... Pork Sun, 07 Dec 2008 15:49:21 GMT http://proq.forumotion.com/pork-f11/pigs-filet-t517.htm#3706 http://proq.forumotion.com/pork-f11/pigs-filet-t517.htm http://proq.forumotion.com/pork-f11/devilish-balls-from-hell-t511.htm Treegje devilish balls from hell 350 gr minced meat 1 egg 1Tea spoon chilli pepper 1 spoon bbq rub 5 Spoons Bread kruim 1 cuts cheese For the crust 1/2 Tea spoon chilli pepper Bread kruim Mix all ingredients ,except the cheese Take a cube cheese ,let down the middle the minced meat And just role in bread kruim places on the smoker It was 2 degrees C (35 f) It is ready They are hot as ... Pork Sun, 30 Nov 2008 18:13:30 GMT http://proq.forumotion.com/pork-f11/devilish-balls-from-hell-t511.htm#3663 http://proq.forumotion.com/pork-f11/devilish-balls-from-hell-t511.htm http://proq.forumotion.com/pork-f11/rhino-s-smoked-fatty-t294.htm ILBBQS.com Not that it's the best recipe, but a friend of mine asked for the basic recipe for the fatties I make at competitions. Here's a copy of the email I sent to him. (IGA is a local grocery store...any good quality bulk pork sausage should work.) From: Jim Rhino Date: 23 Jun 2008, 07:23 PM I have never done exact measurements, but here are a couple of basic recipes... The EZ Fatty 1 Log of Jimmy Dean Breakfast Sausage Yellow Mustard Mojo Rub (MojoRub.com - It's Award Winning!) Remove ... Pork Fri, 27 Jun 2008 13:39:10 GMT http://proq.forumotion.com/pork-f11/rhino-s-smoked-fatty-t294.htm#1841 http://proq.forumotion.com/pork-f11/rhino-s-smoked-fatty-t294.htm http://proq.forumotion.com/pork-f11/the-renowned-mr-brown-t272.htm JD McGee
http://www.virtualweberbullet.com/pork2.html]]> Pork Fri, 13 Jun 2008 00:07:58 GMT http://proq.forumotion.com/pork-f11/the-renowned-mr-brown-t272.htm#1647 http://proq.forumotion.com/pork-f11/the-renowned-mr-brown-t272.htm http://proq.forumotion.com/pork-f11/carribean-style-ribs-t42.htm Don Marco Howdy folks... Its cold and rainy over here, and i needed something to warm me up inside. So, i cooked up a rack of ribs in a jamaican style ( + a pork shank as dessert). Here we go : Rubbed the ribs with Dizzy Pig jamaican Firewalk seasoning and the shankwith texasbbqrub. Put it on the WSM at ~220 F with some Hickory Wood (damnit, i ran out of allspice wood... ;-) ) Heres a pic after 2, 5 hours Time to put some -Pineapple juice -EVO -Jamaican ... Pork Sun, 02 Dec 2007 16:06:22 GMT http://proq.forumotion.com/pork-f11/carribean-style-ribs-t42.htm#151 http://proq.forumotion.com/pork-f11/carribean-style-ribs-t42.htm http://proq.forumotion.com/pork-f11/suckling-pig-roast-on-the-wsm-t75.htm Don Marco Howdy folks... Heres todays Dinner : A full (well, half "full") Back of a suckling pig. I seasoned the roast with extra virgine olive oil, herbs de provence, garlic, kosher salt and fresh ground pepper. Then cut the skin crosswise to get a crispy crust and prevent the roast from curling up. Then i put it on the WSM, added some Hickory and set the BBQ-Guru to 200 F. After 1 hour i basted the roast with a mix of EVO, fresh lemon juice and kosher ... Pork Sat, 12 Jan 2008 19:49:04 GMT http://proq.forumotion.com/pork-f11/suckling-pig-roast-on-the-wsm-t75.htm#317 http://proq.forumotion.com/pork-f11/suckling-pig-roast-on-the-wsm-t75.htm http://proq.forumotion.com/pork-f11/suckling-pig-t24.htm Mack Planning to do a whole suckling pig (10Kg/ 22lbs) for Christmas this year, want to hang it from it's back legs from the ProQ's lid... anybody ever done one?


Daughter being a vegetarian is horrified, needless to say ]]> Pork Mon, 19 Nov 2007 14:43:16 GMT http://proq.forumotion.com/pork-f11/suckling-pig-t24.htm#76 http://proq.forumotion.com/pork-f11/suckling-pig-t24.htm http://proq.forumotion.com/pork-f11/fatties-on-the-wsm-t40.htm Don Marco Howdy folks... I cooked a couple of stuffed fatties on the WSM today. Here we go : The first one´s made from 10 ounces of fine ground pork, mixed with 3 cloves chopped garlic, EVO and some herbs de provence. The stuffing : Sun dried Tomatoes, chopped Olives , Jalapeno and Cheddar Then i put the meat on a silicone smoking mat, flattened it, put the stuffing on top and rolled the whole thing up. This was very easy with the smoking mats, especially with this ... Pork Tue, 27 Nov 2007 14:36:14 GMT http://proq.forumotion.com/pork-f11/fatties-on-the-wsm-t40.htm#134 http://proq.forumotion.com/pork-f11/fatties-on-the-wsm-t40.htm http://proq.forumotion.com/pork-f11/it-s-bacon-t66.htm Uncle Jack Finally got around to doing up some thick slice bacon. I started out with 1/2 pound since I didn't know exactally how it was going to work out . . . worked out FINE. The slices that I worked with were around 1/4" thick (6.35mm). I rubbed both sides with one of my favorite pork rubs: - 3 Tbsp Paprika - 1 Tbsp Brown Sugar - 1 Tbsp Garlic Powder - 1 Tbsp Dry Mustard - 3 Tbsp Coarse Sea Salt Then sprinkled the top of one side with extra brown sugar ... Pork Wed, 02 Jan 2008 18:44:08 GMT http://proq.forumotion.com/pork-f11/it-s-bacon-t66.htm#282 http://proq.forumotion.com/pork-f11/it-s-bacon-t66.htm http://proq.forumotion.com/pork-f11/1-2-pork-butt-t45.htm Uncle Jack Hi Guys & Gals, Although I am certianly not up to the level of DM or Mike the Bowhter, my pork butt eats pretty gud!! Since it's only my wife and I for todays meal I had the butcher cut a 7 pound butt in half slicing the through the middle of the bone. I made up a simple rub that my buddy's wife came up with: 3 Tbl Paprika 1 Tbl Garlic Powder 1 Tbl Dark Brown Sugar 1 Tbl Dry Mustard 3 Tbl Coarse Sea Salt There was enough rub so that I was able to cover both parts ... Pork Mon, 03 Dec 2007 03:09:16 GMT http://proq.forumotion.com/pork-f11/1-2-pork-butt-t45.htm#159 http://proq.forumotion.com/pork-f11/1-2-pork-butt-t45.htm http://proq.forumotion.com/pork-f11/mother-in-law-ribs-disaster-t27.htm Mack Well, as much as I love my MIL (really), I have learnt one important lesson... never send her to buy a rack of ribs! Initially it was a challenge (she was going to cook them in the oven against my Q'ed ones), sadly she left after tasting mine without completing her part, so I found these at the bottom of the freezer the other day and thought... well I better try and do something with them Imagine my surprise to find that she had asked the butcher to cut the ribs into individual bones ... Pork Wed, 21 Nov 2007 12:51:39 GMT http://proq.forumotion.com/pork-f11/mother-in-law-ribs-disaster-t27.htm#91 http://proq.forumotion.com/pork-f11/mother-in-law-ribs-disaster-t27.htm