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I don't know about your dog's brain tumors ...
But, the bacon sounds awesome and I want it now.
So what do you do with the finished bacon? Is it smoked as a full slab and then you cut it or its pre-cut before smoke...
Its probably not something I would do, but out of curiosity, in the end how will it compare to something I would get in a supermarket. A thicker cut? Overall less fatty? A better smoke flavor?
So I'm convincing my office to host a pig-pickin' in NoVa at someone's house. Any recommendations for a catering service in NoVa that will show up on site and cook a full pig along with other stuff (brisket, chicken, etc.)?
I smoke it as a slab. I have a slicer I use to get whatever thickness I want but you can do it with a knife it's just tedious.
So, you can get a thicker cut if you want. I do it because I control the flavors and smoke level, and use a better pig as the base than what you get at the market. For mine that's a meatier flavor and less chemicals. Standard g-store bacon is a factory pig and a lot of bullshit, but that's my ethic and doesn't work for everyone. It's certainly not less fatty--bacon is belly and belly is fat.
You might try Pork Barrel BBQ in Alexandria, but I have no idea what their catering options are.
Great. So what do you do with the product? Give it to friends? Sell it at a farmer's market etc?
The reason I ask is I compete on the BBQ circuit and you seem like the kind of guy that could be selling his wares at each of the competitions
Smithfield started somewhere....
Shark Tank, Shark tank!
NoVa might be out of their range, but Andy Nelson's caters. Wouldn't hurt to ask.
Spreadable = yuck for me; that's why I said cold was better. I think most people are more familiar with the cold smoked variety anyway.
I mostly agree, but they do a lot of hot smoking in seattle and alaska and I liked it a lot.
eat some, give some away. It freezes really, really well.
I have considered selling it but the profit margin is really thin and it's very hard to get into a decent market and still make money. And getting someone who already has a stall has all kinds of legal issues, so I never really pursued it.
Rocklands will. They did Miss Teens graduation party last year and it was great. Will also use them when we have our pool opening party in May.
Just went to The Barbecue House just north of Laurel on route 1. Easily the best I've had in the area. Crushes the two chains and Urban by miles. It's a shack though--no beer or anything. The sampler for 19 bucks is enough for 2 people easily. half rack, quarter chicken, choice of pulled pork, brisket, or pit beef, two sides
If anyone ventures up to Deep Creek this summer, stop in at Archie's BBQ, there is a 100% chance you will be more than satisfied. The Archie Deluxe sandwich has brisket, pulled pork, and cole slaw....nearly perfect.
Getting to be that time again, even out west. Here's a podcast I listen to if anyone's interested. It's heavy on the competition stuff, so it's definitely not for everyone, but if you go back through the archive they also have "round table" episodes about cooking specific types of meat.
Mdmuscles, if you don't mind me asking, where are you competing and what is your set up? I'm probably not going to get my act together for this season but will likely dabble in the future.
Get In The Smoke!
Muscles are you going to this? Do people get to eat the competitors foods or what?
Not ceramic, but still interesting. Might go poke around at one this weekend just for the hell of it.
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Well now that is just weird. I was actually wearing my porkinthepark t-shirt randomly today that I pulled out of a pile during a comp practice run. Got it while judging the KCBS event there a couple of years ago.
It is one of the more competitive contests in the midatlantic and well respected. Looking at the field this year it is stacked with talent.
Unfortunately for the general public you won't be sampling the competitors food, other than the handful of teams that double as vendors (which you have to shell out $$). Its a food safety / insurance thing. Some contests will have a people's choice element, where the public gets to sample and vote on one of the categories but its not the norm.
Although if you are feeling adventurous you can stroll through the competition area and see if anyone will give you a little taste. Just a hint if you want to do this best time is ~2PM on Saturday. Team have turned in all their food and they finally can relax, and there are a TON of leftovers.
Not the best but my favorite Korean BBQ spot in the area is Il Mee in Annandale. Can't beat the all-you-can-eat BBQ for $12.95 special they have every night after 10. Good (not great) quality and hits the spot...
I did an all-day BBQ class in Greencastle, PA on Friday taught by Paul Kirk, KC BBQ extraordinaire and 7 time world champion. We smoked brisket, pork shoulder, chicken, and made sausage. It was pretty awesome, and has gotten me debating buying a pellet smoker. I think they were discussed a little farther back in here, so I'll look back and see what was said before rather than rehashing it all.
will do that.
This post was edited by Hypatia 2 years ago
Promise I'll do some real bbq soon, but here's the first grilling of the year.
Roasted garlic/olive oil/thmye base with roasted golden beet, shallots, olives, pickled peppers, and goat cheese.
San Marzano tomato base with spanish chorizo, caramelized onion, pickled peppers, fresh moz, and a little of the leftover garlic oil drizzled on.
Here are some pics from the weekend.
Biggest rack of spare ribs I've ever worked with. Seven lbs. Some of it will soon become scrapple.
Foiled with parkay, tiger sauce, and a little honey for a bit.
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