Let's Talk BBQ
FORUM SPONSORS => Savor Spices => Topic started by: teesquare on June 02, 2013, 01:33:12 PM
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This is where you should post your contest recipe. The contest period is June 15 thru June 26- 2013
This was great competition, and many thanks to all the participants and voters! muebe killed it - didn't he?! ;D And Keymaster's donuts make my mouth water...Shoot, Art's Bacon marmalade...that has GOT to be great....Capt Jacks Chicken dish would be good anytime, even cut up as appetizers and bbqchef's Canadian bacon with Super Pig is just an outstanding idea!
Prizes are being sent out today to not only the winner, (muebe) and the runner up ( Keymaster) but, to all particiapnts. Nice job guys!
T
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Bacon Wrapped Pork Stuffed With Smoked Cheese, Baked Easy Mac, and Super Bread
First things first. The star of the cook...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130617_120135_zps9781ed95.jpg)
Measuring cup(1 cup) with the interior rubbed with butter. Then coated with Panko and Super Pig...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130617_112849_zps8669cc8c.jpg)
Now add the Easy Mac that had Super Pig mixed into it then press it down until firm...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130617_113039_zpsdf3ee3e5.jpg)
Then top with more Panko and Super Pig...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130617_113142_zpsc0611220.jpg)
Now pop the bottom of the cup. It should slide right out...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130617_113229_zps7da326c5.jpg)
Now wrap around it a piece of bacon coated in Super Pig. Then into the fridge to firm up...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130617_113652_zpsa4244cd3.jpg)
Next another measuring cup(1 cup) that was also coated with butter. Then Super Pig coated bacon was layered into the cup...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130617_114808_zpsec2c8a23.jpg)
Now for some thin cut center loin pork with some more Super Pig of course...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130617_114952_zps8519c441.jpg)
Then goes in some smoked cheese...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130617_115231_zps89fb47cf.jpg)
Another layer of pork and Super Pig...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130617_115431_zpsae96f3ee.jpg)
Layer the bacon back over the top and coat with more Super Pig...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130617_115559_zps1c13c5e8.jpg)
It should release fairly easily with a couple taps to the bottom of the cup. More Super Pig...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130617_115704_zps49142c44.jpg)
Now onto the Memphis at 325F loaded with Perfect Mix for 30 minutes...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130617_125034_zpsea3b63a3.jpg)
Then 15 more minutes at 375F and 10 minutes at 400F. And finally a 5 minute trip in the oven broiler.
The plated pic. Plated with Super Pig bread. Just melt some butter, add Super Pig, mix, then spread on the bread and finish in the broiler until browned...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130617_135351_zpse0bb97f5.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130617_135357_zpsb19e1743.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130617_135404_zpse6152571.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130617_135410_zpsf1b32654.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130617_135528_zps3b3fed0d.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130617_135534_zpsf93b6a41.jpg)
Well that is my contest entry! Thanks for looking ;)
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Both entries look Awesome!!
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SUPER PIG Bourbon Bacon Marmalade
I have been planning on making my Bourbon Bacon Marmalade using Super Pig for some time. Since we have a family wedding to go to next week, I thought now would be a good time to make it. Besides, there is a Super Pig Contest to enter. The following recipe will yield about 2.5 pints of marmalade. I took the recipe and made three and one-half batches. That amounts to 7 pounds of bacon. It is fairly time consuming, but the results are worth.
Ingredients:
• 2 lbs smoked bacon, cut into 1/2 inch pieces
• 2 medium yellow onions, chopped finely
• 3 cloves garlic, minced
• 1/2 cup bourbon (I used Maker’s Mark)
• 6 tablespoons brown sugar
• 1/2 cup apple cider vinegar
• 1/2 cup maple syrup
• 2 cups freshly brewed coffee (I used a Kona blend)
• 2 tablespoons Super Pig
• 6 grinds of fresh black pepper
Preparation:
1. I cut the bacon into ½ inch pieces and mixed the Super Pig with them before starting to cook the bacon. All the bacon was coated with Super Pig.
2. In a large, heavy bottomed pot, fry the bacon over medium heat until the bacon begins to crisp. Remove bacon from pot and let drain on a paper towel lined plate.
3. Add the chopped onion and garlic to the rendered bacon fat in the pot and cook until the onion becomes translucent. Remove onion and garlic mixture from pot and either discard rendered bacon fat or use a different, heavy bottomed pot. Add bacon and onion garlic mixture to the pot.
4. Add all of the remaining ingredients to pot except the pepper. Bring to a boil over high heat, then reduce heat to low while maintaining a simmer.
5. Simmer for 2 hours, checking the pot every 30 minutes. If the ingredients begin to dry out, add 1/2 cup water when needed.
6. After two hours, most of the liquid should be reduced. If too watery, simmer for up to an additional 30 minutes. Remove from heat and let rest for 30 minutes to cool. Add the pepper. Stir to incorporate.
7. Transfer the contents of the pot to a food processor fitted with a blade. Pulse the contents for 5-6 seconds to incorporate all the ingredients together. Do not over blend, you will lose texture if you do.
Here are most of the ingredients I used to make the marmalade.
(http://i1034.photobucket.com/albums/a429/acwiesemann/004_zps6ae79460.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/004_zps6ae79460.jpg.html)
One last ingredient, a little Kona blend coffee.
(http://i1034.photobucket.com/albums/a429/acwiesemann/007-1_zps5552acdd.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/007-1_zps5552acdd.jpg.html)
Chop, chop on the bacon.
(http://i1034.photobucket.com/albums/a429/acwiesemann/002_zps89d8d858.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/002_zps89d8d858.jpg.html)
Into the old iron frying pan to render down and then crisp up.
(http://i1034.photobucket.com/albums/a429/acwiesemann/003_zpsc2f971db.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/003_zpsc2f971db.jpg.html)
The final product cooling down.
(http://i1034.photobucket.com/albums/a429/acwiesemann/010_zps3f47fb90.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/010_zps3f47fb90.jpg.html)
After it has cooled, I will put it in jars and then into the refrigerator to keep.
There is a sweetness from the maple syrup and the Super Pig on the maple smoked bacon. It has a hint of the heat from the Super Pig. The Maker’s Mark blends well with all the ingredients. The Kona blend coffee added some depth due to its deeper roast flavor.
This can be served on almost anything. I have eaten it on bagels for breakfast, burgers for lunch and dinner, and as a snack with various types of crackers. If you had an old ’57 Chevy bumper, it would probably work there, too.
Enjoy the pictures.
Art
P.S. If time permits, I hope to bring samples to the Fall Gathering.
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SUPERPIG BACON MAPLE DOUGHNUT
Some of the ingredient's
(http://i1343.photobucket.com/albums/o786/Keymaster2013/003_zpsbee4a19b.jpg)
Put the homemade bacon sprinkled generously with Superpig in the Grill at 350° F for 1 hour
(http://i1343.photobucket.com/albums/o786/Keymaster2013/007_zps8f2840bc.jpg)
Bacon nice and crispy
(http://i1343.photobucket.com/albums/o786/Keymaster2013/008_zps81575c5f.jpg)
Let the bacon cool and smash up into pieces and set aside for later.
(http://i1343.photobucket.com/albums/o786/Keymaster2013/017_zps7f49f4d4.jpg)
The Doughnuts were made with Jumbo southern style biscuits.
(http://i1343.photobucket.com/albums/o786/Keymaster2013/011_zpsc0ee510a.jpg)
Frying outside to keep the outdoor cooking man thing going :)
(http://i1343.photobucket.com/albums/o786/Keymaster2013/012_zps7a4d4456.jpg)
Cook the doughnuts at 350° F for 1 minute each side in the deep fryer.
(http://i1343.photobucket.com/albums/o786/Keymaster2013/013_zps04a2c2e5.jpg)
All fried up
(http://i1343.photobucket.com/albums/o786/Keymaster2013/016_zps8fd746e3.jpg)
Make a icing of 1/2 cup of confectioners sugar and enough maple syrup to make a smooth paste.
(http://i1343.photobucket.com/albums/o786/Keymaster2013/019_zpsd2ee4f87.jpg)
Dunk a doughnut in the paste then dunk it in the Bacon and what do you get. Sure Superpig Bacon pleasure :)
(http://i1343.photobucket.com/albums/o786/Keymaster2013/020_zpsb6cfb52b.jpg)
Dang that thing was good :)
(http://i1343.photobucket.com/albums/o786/Keymaster2013/030_zps68f68a6d.jpg)
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Nice job Aaron
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Canadian Bacon – Super Pig Style
1 3 1/4-pound center cut boneless pork loin
Savor Spices’ Super Pig rub
For the brine:
2 quarts water
1/3 cup coarse kosher salt (not table salt)
1/2 cup dark brown sugar
5 teaspoons minced fresh garlic
3 or 4 California bay leaves, crumbled
1/2 tablespoon whole black peppercorns
1/2 tablespoon whole pink peppercorns
5 sprigs fresh thyme
2 tablespoons chopped sage leaves
2 tablespoons pink salt (salt & sodium nitrate also called Cure #1)
Remove any fat and silverskin from the loin. (The trim weight will be about 2 3/4 pounds.)
Combine all the ingredients -- except the pink salt -- in a non-reactive saucepan and bring to a simmer. Stir until the salt and sugar is dissolved. Remove from heat and cool to 40 degrees F. Add the pink salt once the brine is cooled; stir well to dissolve.
Using a kitchen syringe (Cajun injector), inject the pork loin with the brining solution (generally speaking you want to inject 10 to 15% of the raw weight with the brine solution; 1/4 cup of the brine weighs about 2.2 ounces so for this loin the injection should be about 1/2 to 2/3 cup). Place the injected loin in a gallon-size resealable food bag or a large nonreactive container. Cover with the remaining brine and refrigerate at least five days or up to seven days, turning every day.
After brining, soak the loin in cold water for at least one hour, changing the water every 30 minutes. Discard the brine. Pat the loin dry and refrigerate, uncovered and on a cooling rack over a baking sheet, for one or two days to allow a pellicle to form. (A pellicle is a slightly tacky, thin, lacquer-like layer that forms on the meat allowing for better smoke absorption. It also helps the meat retain moisture during cooking.)
Remove the loin from the refrigerator and season liberally with Super Pig rub. My recommendation is 1/2 ounce of rub (about four teaspoons) per pound. Bring the loin to room temperature.
Using apple and sugar maple bring the smoker up to 225 degrees F.
Place a remote-reading thermometer probe into the center of the pork loin and place the loin on the cooking grate. Close the cover and smoke for one hour. After one hour, turn the loin over and continue smoking for another hour or until the loin reaches an internal temperature of 150 degrees F.
Remove the loin from the smoker and sprinkle with another coating of Super Pig. Allow the loin to cool at least 30 minutes before slicing.
After smoking, the loin weighed in at two pounds, five ounces so there was about a four ounce loss from the smoking process.
Pan-fry or oven-roast the slices to your desired degree of doneness (you don’t want to overcook the bacon). The sliced, uncooked bacon may also be frozen between sheets of waxed paper and wrapped with food film (or vacuum sealed) for up to six months.
(http://i1166.photobucket.com/albums/q616/bbqchef/brined-1.jpg)
Loins brining
(http://i1166.photobucket.com/albums/q616/bbqchef/Canbaconreadytosmoke-1.jpg)
Ready For the smoker
(http://i1166.photobucket.com/albums/q616/bbqchef/aftersmoking-2.jpg)
After smoking
(http://i1166.photobucket.com/albums/q616/bbqchef/canbacon.jpg)
Canadian Bacon - Super Pig Style
(http://i1166.photobucket.com/albums/q616/bbqchef/convertedtoPigCandy.jpg)
Had to take some of that delicious bacon and make Pig Candy!
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Polls are open...vote away!
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Bump for the evening crowd!
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yea another shameless bump for votes.....
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How do you vote more than once. Be looking for an order for SP from "The Grill Works" in Marion Iowa. They loved the stuff.
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Bump for the extra hot weekend......
Bam, I have not figured out how to vote more than once.
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How do you vote more than once. Be looking for an order for SP from "The Grill Works" in Marion Iowa. They loved the stuff.
Thanks Bryan!
As for the voting...I think the way it works is that you can cast up to 5 votes - at ONE time....One you have voted -and left that page - I believe the system prevents you from "re-voting" - if that makes any sense
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I voted...
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hump day bump....we will be tallying scores tomorrow! Please vote everyone!
T
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Independence day Bump, Only a few more hours to vote folks :)
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Congrats Muebe on Taking first place, Awesome entry!! All the entries looked excellent, a big Thanks to all that participated and voted.
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Thanks. And thank you to everyone that voted and participated :)
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Congrats Muebe on Taking first place, Awesome entry!! All the entries looked excellent, a big Thanks to all that participated and voted.
X2! All of the entries are worth stealing (and I shall!)
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I talked with Tim tonight and he has been feeling a little under the weather. He wanted me to let you know that the prizes will be announced and mailed out soon :) He wanted to convey his sincere thanks to all the sponsors, contestants and forum members involved.
Thanks again guys and look forward to the next contest.
Aaron
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It's humbling to come in DAL!!
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It's humbling to come in DAL!!
Were glad you participated bbqchef!! One time I entered a contest similar to this one and I did not even vote for myself :) I had 0 votes at the end of the contest and my wife still rubs that in :)
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Muebe did a fine job and deserved to win.
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see contest results in the first post....
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Thanks Tim and great sponsors for all you do for the contests and great forum!!
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A very fine job by all....I think we all won :)
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Got my prize package today!
A bottle of Super Pig...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130715_163933_zps2a8ef761.jpg)
A Porky Pooper...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130715_164003_zpsfe3d39ae.jpg)
And a nice ceramic knife...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130715_163920_zps3db8f856.jpg)
Thanks Tim and everyone that participated!
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Nice. I like my ceramic knife a lot for veggies and fruit
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I received my prizes today too :) I got a awesome assortment of goodies... Of course we all love superpig and I got a garlic zoom, that should come in real handy!! A six pack of mini-tabasco bottles and a cool wrench that opens capped bottles.
Thanks again Tim and All that made this contest possible!!
(http://i1343.photobucket.com/albums/o786/Keymaster2013/001_zps761b8251.jpg)
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No Ginsu steak knives?
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Thank YOU muebe, Aaron Capt Jack, ACW3, and bbq chef!
We will run another contest soon with a different rub. This was fun seeing how inventive all of you can be - and I am looking forward to more of these kinds of contests!
T
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No Ginsu steak knives?
I wanted everyone to be able to count to 10 without removing their shoes..... :D
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Contests like these are fun to do... looking forward to the next one.
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Very cool!
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These recipes are worth a look. I have used Super Pig on pork ribs and bacon (it's my wife's favorite). i may try some of these for an upcoming Christmas party, and if so, will post pics and feedback of course.