--> "Cured" Throwdown (Entry & Discussion Thread) LASTS Through April 3!

Moose · Mar 15, 2017

Our New Throwdown Category is..."Cured"

This was Bluetang's winning entry in the 2010 "Home Cured & Smoked" Throwdown.

As chosen by Smoke Ninja for winning the "Ribs!" Throwdown

CATEGORY DESCRIPTION - READ BEFORE ENTERING

smoke ninja said:

Being near St Patrick's day and Easter let's do something "Cured"!
Anything is game as long as it's been cured. It doesn't have to be home cured, so store-bought items that are already cured are just fine.

Click to expand...

You may submit entries that are cooked from Friday 3/17/17 through the entry submission deadline of 12pm (NOON), Central US Time on Monday 4/3/17.

Entry pictures must be submitted by 12 p.m. (NOON) Central US Time on Monday 4/3/17

Click here to READ THE RULES for the BBQ Brethren Throwdowns...

This thread is for all entries and general discussion of the category.

[FONT=&quot][FONT=&quot]
[/FONT][/FONT]Best of luck and even better eats to all!

Fatback Joe · Mar 16, 2017

We need to set an over/under line on the % of bacon entries. :biggrin1:

Ron_L · Mar 16, 2017

Ron_L · Mar 16, 2017

animals-cured_meat-cured_bacon-bacon-ham-pig-mlyn2569_low.jpg

Shagdog · Mar 16, 2017

Fatback Joe said:
We need to set an over/under line on the % of bacon entries. :biggrin1:

Does face bacon count? I know this dude who puts that chit on everything.

Fatback Joe · Mar 16, 2017

LOL Man, I have a surplus of that stuff.

Moose · Mar 16, 2017

Fatback Joe said:
We need to set an over/under line on the % of bacon entries. :biggrin1:

smoke ninja · Mar 19, 2017

Here is the first ham ive done. Cured from the shoulder and cold smoked 8 hrs.

This was just for fun...still working on a better entry

smoke ninja · Mar 20, 2017

Fatback Joe said:
We need to set an over/under line on the % of bacon entries. :biggrin1:

I've got a belly working now....and some beef for pastrami. Oh the decisions :drama:

ssv3 · Mar 27, 2017

Pastrami Burger

Alright let's get this going. Below is my entry to the "Cured TD". Thanks!!

Cook: http://www.bbq-brethren.com/forum/showthread.php?t=244372

wbzipf · Mar 27, 2017

Please accept this as my entry and use the picture below as designated. .

I homecured the corned-beef, but I don't have any action shots of that. Here, however is the corned-beef on the WSCG being transformed into delicious pastrami

http://i1263.photobucket.com/albums/ii627/wbzipf/IMG_0722_zpsv0qa4guk.jpg

Here is the finished product.

*********please use this picture for my entry*******£

**********************************

Now for the Ruben.

Shagdog · Mar 27, 2017

That is a killer sammy, wbzipf! Is this an entry? What picture do you want to use for polling?

Guys, please read the rules for the throwdowns. Please make sure to denote that it is an entry, and what photo you would like to enter. Thanks!

http://www.bbq-brethren.com/forum/showthread.php?t=135049

wbzipf · Mar 27, 2017

I edited my post, does it now comply with the rules?

Moose · Mar 27, 2017

wbzipf said:
I edited my post, does it now comply with the rules?

Yes, you're good to go! :thumb:

plakers · Mar 27, 2017

What Luck. I haven't entered a toss-down for a long time and this weekends cook qualifies.
I did a reuben fatty made from ground corned beef, sourkraut and swiss cheese. Smoked on the SS UDS. Thread on main page.

made a plateful of reuben yumminess

Make this next one my official entry, please

Fatback Joe · Mar 28, 2017

Alrighty.......not what I had in mind when this TD was first announced, but this is how it wound up.

Please accept this as my entry for polling time. All the meats are cured and smoked except the mortadella which had no smoke applied. All were done during the TD time frame.

Clockwise from top left 6 head cheese, mortadella, homemade bread, capicola, 1 head cheese :mrgreen:, swiss cheese, mustard, cotto salami, jowl in the center.

Links to the details.

http://www.bbq-brethren.com/forum/showthread.php?t=244422
http://www.bbq-brethren.com/forum/showthread.php?t=244424
http://www.bbq-brethren.com/forum/showthread.php?t=244426

smoke ninja · Mar 30, 2017

What you didn't have time to make the Swiss cheese?

Fatback Joe · Mar 31, 2017

smoke ninja said:
What you didn't have time to make the Swiss cheese?

LOL That is funny.

I'm not a cheese maker.......yet.

Shagdog · Mar 31, 2017

Fatback Joe said:
I'm not a cheese maker.......yet.

Slacker :tsk:

Xpert510 · Mar 31, 2017

Cured Throwdown Entry - PBLTC

Link to the story behind the cook can be found here: http://www.bbq-brethren.com/forum/showthread.php?t=244519

PBLTC ==> Pastrami, Bacon, Lettuce, Tomato, and Swiss Cheese with Chipotle Mayo on Fresh Sourdough

----------------------- PLEASE ACCEPT THE PHOTO BELOW THIS LINE AS THE OFFICIAL ENTRY PHOTO ------------------------------

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:thumb:

--> "Cured" Throwdown (Entry & Discussion Thread) LASTS Through April 3!

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