View Full Version : This weeks Contest Squirt is the judge! 3-4-11

Big Poppa
03-04-2011, 12:49 PM
Ok Fire up the smokers! Minimum 6 entrants (cooks not recipes)

First place $25.00 store credit to Big Poppa Smokers
Second Place $15 Dollar credit to BIg Poppa Smokers
Third Prize Big Poppa Smokers Apron

03-05-2011, 04:15 PM
Do not see to many entries so far?
I am pulling one out of my hall of fame.
Lot going in life right now, have not turned on the grill in 2 weeks. So thought that I might give a shot this week.
After last weeks great showing you cant not join.

03-06-2011, 10:46 AM
Ok, something simple to get this contest started...

Any meatloaf will work for this...trying to be healthy, I used 1lb ground Turkey breast mixed with one egg, breadcrumbs, chopped onions, basil, and bell pepper. The twist here was this was formed into 'personal' sized loafs...my thinking was depending on taste, they could be seasoned and finished differently.

In this experiment they were all seasoned with Yardbird.

On to the smoker at 350 until IT reached 165.

Towards the end I gave them a few liberal brushings of Texas Mango Habanero Rib Candy.


I plated mine with an additional glaze of Rib Candy and with Hot Squeeze on the side for dipping. My wife went with a Thai sauce. These tasted as good as they look! They were a little drier than regular beef meatloaf, but wow were they good!

03-06-2011, 03:32 PM
looks good rip. tasty little morsels. :)

03-06-2011, 04:07 PM
Cute little meatloaves Rip.

I'm going to go eat my entry now, I"ll post later.

03-06-2011, 05:01 PM
Nice Rip looks tasty. Im with Deb prep cook and eat...
How long do we have to post?

03-06-2011, 05:05 PM
Some yardbird
Carolina Treet
John Henrys Texas Chicken Tickler

03-06-2011, 05:09 PM
No pre pics - but this is a Baha-chipoltle marinated pork chop

03-06-2011, 06:13 PM
Looks good! Keep 'em coming!

Nice Rip looks tasty. Im with Deb prep cook and eat...
How long do we have to post?

I'd say 8PM CST tomorrow (Monday) night.. I leave for work early in the mornings, so that is nearing my bedtime. :D

03-06-2011, 06:42 PM
Not a lot of pictures this week and for some reason I missed the plated picture at the end but the food was still delicious. As part of our health kick here we've been trying to eat a bit more fish. This is the second time I've made Sea Bass on the MAK and it's quickly becoming one of our favorites. Just a little lemon pepper along with some Dizzy Pig Ragin River Rub, on to a cedar plank and into the MAK at 250*.

Here you can see why there weren't a lot of pictures....
Yep, more snow!

But that's where the Remote Boss comes in handy (Got impatient and cranked the MAK up to 275*, I was getting hungry!)

Here it is ready to come off at about 135* IT

I really recommend people to give Sea Bass a try. It's a wonderful fish and is a nice change from salmon on occassion.

03-06-2011, 06:47 PM
Thanks to Squirt's tasso post I have been thinking about tasso all week... so I decided to take it for a little different spin....

I mixed together some spices (black pepper, sage, white pepper, oregano, cayenne, 1/2 sharp paprika, brown sugar, salt, granulated onion, thyme, granulated garlic)


Coated two turkey tenderloins that had been in the fridge overnight with tenderquick and sugar, let them dry in the fridge for a couple hours and then into the traeger with a little hickory smoke until 150


the next day.... it's jambalaya time (well my version anyways)

the meats...... the tasso (I used one tenderloin), andouille and some leftover smoked turkey

cut up some veggies and the meats (celery, red pepper, green pepper, scallions, cuban peppers, zucchini, diced tomoato, the diced tasso, onion & andouille)

browned up the andouille, then towards the end of browning added the tasso

took the meat out and then the onions & celery into the tasso/andouille flavored pan (my kitchen started smelling pretty awesome at this point)


onions & celery out, then the peppers in, when they were softened the zucchini and tomatoes added

everything mixed together (this is 1/2 of the meat/veggie mix), the smoked turkey, 2 cups of brown rice, 1/4 can tomato paste and heated chicken stock added. Into the traeger at 275 uncovered, I bumped it up to 300 & covered after about and hour,

after awhile and a stir


added the scallions at the end

the plate


03-06-2011, 07:09 PM
wow, that looks real good. :)

03-06-2011, 07:14 PM
Johnny Trigg Ribs. With the Jody twist.

Big Poppa
03-06-2011, 07:59 PM
Jim they look fabulous! I know you went there to cure the rib dilema you were having...How about a report (not on the Recipe) I will venture to say that they were awesome

03-06-2011, 08:56 PM
Deb is an amazing, creative cook. I want to take classes from HER.

03-06-2011, 09:06 PM
Brisket Chili

started off i was just cooking a brisket to have with some mashed potatoes. well, stuff happens. and wa la, brisket chili. it starts like this. brisket washed with cold water and dusted heavy with Texas Wild rub.
onto #336 on smoke for 2 hours.
turned to 240║ and went to bed. woke up in the morning and looks like this.
when it hit 190║ i put in foil pan with 1 cup of beef broth and foiled it. took off at 200║.
cut up
added this stuff and some chili seasoning the wife whipped up.
looked how i used magic to slow the water down. cool huh.
back on the Mak at 425║ for 1 hour
very yummy.

03-06-2011, 09:18 PM
RIBS, just ribs.

wanted to use cimarron docs that i got along with some 3eyz.
onto the Mak at 240║
3 hours later they looked like this
the usual stuff
one more hour and unwrapped and back on the Mak for one more hour.
cimarron docs on left, 3eyz on right.
they were real good. this cimarron docs was real tasty.
i had a couple of ribs off of each rack. my daughter took the rest to her study group.

03-06-2011, 10:33 PM

03-06-2011, 10:48 PM
Hope this comes out okay trying to figure out pictures . Prime rib mak potatoes,walnut brownies on mak forgot broccali pictures that were cooked on the mak

03-06-2011, 11:33 PM
Tried a whole meal fully cooked on my MAK 2 star, other than the pre boil of the artichoke and the steak sauce...The menu included as a starter, Applewood Bacon Parmesan stuffed Dates which where fantastic... Balsamic Marinated Artichokes, Parmesan and Garlic roasted Fingerling Potatoes and Prime Dry Aged bone in Rib Eye with a Bordelaise Sauce which is a red wine and marrow sauce... The chicken is for my Wife who doesnt eat red meat, missing out, and for my 2 year old who isnt ready for a whole steak of his own... He does help me with mine though...Everything was cooked at 225 with the chicken then cranked the MAK for the steaks and artichoke.. Got it to about 450...Also left the potatoes on the whole cook...

All the goods

Stuffed Dates (Awsome)

Fingerlings Prepped

Action Cook

My two helpers and a pretty muched unused gasser in the background

Nothing but Dry Aged Prime

Action Cook 2



Everything was fantastic....The marrow in the sauce just hit the spot...Will do again

03-07-2011, 12:11 AM
Weather was not so hot here today, rain off and on and the wife was under the weather to boot, so what better than some chicken soup and homemade bread?

Here we go:

Took a whole chicken rubbed it with Hasty Bake Greek, put some italian dressing under the skin, and stuffed the cavity with onions and rub.



Onto the MAK @250 running BBQers delight maple


Smoked till an IT of 165


Take the meat off the chicken and set aside


Keep the remaining skin and bones for stock


Drop the carcass into 2qts chicken broth and 1 qt water, simmer for a half hour or so to get the flavor out of the bones. After this is done strain through a colander and reserve the broth.


Time to make some beer bread while the stock is simmering

Mix up some self rising flour, sugar, and warm beer and pour into a loaf pan


Pour melted butter over the top and onto the MAK @375 for about 45 minutes



03-07-2011, 12:19 AM
Back to the soup

Add onion, celery, and carrot and sautÚ until soft.


Add reserved chicken meat


Add back broth with thyme, salt, pepper, and egg noodles. Simmer until noodles are tender.


Back to the bread

Sliced up and ready to go


The moment of truth:


This came out great, nothing better than chicken soup and warm bread on a rainy day. The smokey flavor of the chicken sent this over the top and beer bread in our house is always a winner. Wife was very happy and so was I.

Now for dessert........

03-07-2011, 12:33 AM
Needed a little dessert to finish off the evening. Got some special peaches at work on friday that were flown in from down under and were extremely fresh. Had the perfect recipe for them so I brought some home.

BP has a video recipe for smoked strawberry shortcake on the BPS website that is absolutely to die for. He has suggested trying it with fresh peaches so I gave it a whirl.

Here we go:

Angel food cake on the MAK


Fresh ripe peaches, sliced up, add brown sugar and a little white cranberry peach juice.



Angel food cake done


Let cake cool. Slice and brush with melted vanilla butter


Peaches on the MAK along with the cake slices


Cake nice and toasty


Put the peaches on the cake and top with homemade whip cream, heaven!


This was an amazing dessert, BP was right. The strawberry version is killer but this is over the top. Can't wait for the summer fruit season and all the possibilities!

03-07-2011, 05:49 AM
Spent a month in India last summer, very interesting cuisine. I thought I'd try adapting Chicken Masala to pellet smoking.

One whole chicken, cut into pieces and all parts (except the wings) were skinned. The larger pieces were slashed with a knife. The Masala seasoning was then thoroughly rubbed into the chicken. Wear gloves, this stuff is hot!

Onto the smoker at 250 until IT165.


While the chicken was cooking, fried rice was prepared with eggs, finely chopped cabbage and carrots, salt, pepper, and a touch of garlic. Served with an Indian drink of Sprite, crushed fresh mint, and squeezed lime.

This turned out great! Even the "picky" daughter liked it.

03-07-2011, 06:01 AM
Man, I was on the go all weekend so looking at all these great looking entries is killing me!

Great job everyone. Malawoo that looks like a great first cook on your new MAK :)!

03-07-2011, 07:20 AM
Jim they look fabulous! I know you went there to cure the rib dilema you were having...How about a report (not on the Recipe) I will venture to say that they were awesome

I cooked these without my full attention.I did use the baffle plate. Turned the heat (spice)up a little like Jody did on his. My timing was off a little on the long side. Was working making something and didn't hear the timer go off. Even with me trying to screw them up. The best ribs I have ever made and I can do it again it wasn't a fluke.

The Recipe I only have the rights to use it. I share it with 19 others who would have to sign off on any part of it.

How is it I go to a BBQ class and come home and order Chocolate?

Can't wait for the next class!

Big Poppa
03-07-2011, 09:22 AM
The chocolate is a reference to Tracy Woodhouse of Woodhouse Chocolates in St Helena Ca (Napa Valley) She is the Chocolatier and also the pitmaster of her and her husbands team....She makes GREAT chocolate!

03-07-2011, 09:27 AM
Ahhhh, makes sense now... Jim really had me scratching my head with the chocolate reference :p.

03-07-2011, 10:07 AM
Ahhhh, makes sense now... Jim really had me scratching my head with the chocolate reference :p.

Yeah I was wondering if it was the secret rib ingredient!

03-07-2011, 10:28 AM
Yeah I was wondering if it was the secret rib ingredient!

Whew, thought we were going to have a rash of chocolate ribs in next weeks comp :)

03-07-2011, 10:34 AM
Hey we still might, with Sparky around you never know what he will pull out of his hat ;)

03-07-2011, 04:50 PM
heh, you said that in a good way right? lol.....

03-07-2011, 04:51 PM
Yes I did :)

03-07-2011, 06:21 PM
This is one of my favorites, one that I started doing on an open fire shore lunch while guiding in the Canadian arctic Great Bear Lake and Tree River. I mostly used lake trout or arctic char but it is just as good with atlantic or rainbow. This is mt hall of fame dish I have even served this on to George Bush Sr.
Fresh fillet about 8 lb fish before filleted
Fresh dill or as fresh as you can get in Ontario in Marchhttp://i600.photobucket.com/albums/tt84/dougmcewen/IMG_8654-1.jpg
Some garlic, Miracle Whip and olive oilhttp://i600.photobucket.com/albums/tt84/dougmcewen/IMG_8657.jpg
Press the garlic, maybe a cup of Miracle Whip, olive oil and fine chopped dill . Never measure so not sure of exact measurements. Mix and and then coat the fish. Put it on thick..
Into the Traeger first 1/2 hour on 180 and the last 1/2 225. To check if it is done take a fork and see if the the meat separates easy.
Next is roast garlic bannock
21/2 flour 6tsp baking powder 1tsp salt 1/3 cup lard mix and add water. After the dough is mixed add the roast garlic and place in greased cast pan and into the Traeger 325 30min
Add Arborio rice with onion and garlic and sauteed mushrooms and you have it..
The field version was a little less fancy, fried potatoes, canned beans, canned corn, cowboy coffee and dads cookies. http://i600.photobucket.com/albums/tt84/dougmcewen/IMG_8679.jpg

03-07-2011, 07:13 PM
Wow... Everything looks sooooo goood! I knew better than to look here while hungry. lol

03-07-2011, 08:02 PM
Ok, here we go! This was tough...
I'll come back and add more comments in the morning - but I have to shuffle off to bed shortly.

We'll count them down - 1 -2 -3!

1st - bflodan - Steak And Potatoes (entire meal cooked in the MAK!)

2nd - TTNuge - Sea Bass (remotely - and healthy - while in the snow!)

3rd - malawoo - Prime Rib (first cook, tricky piece of meat, and knocked it out of the park!)


Rip - Personal Turkey Meatloaf/Chicken Masala (Love turkey meatloaf! That Masala looks crazy - I'm trying that shortly..)

FLBentRider - Smoked Chicken Leg Quarters (CT! Love that on chicken.. Great looking birds)

Deb - Turkey Tasso/Jambalaya (Wow, just wow. [golf clap])

jimsbarbecue - Johnny Trigg Ribs (Awesome ribs, sounds like the class is worth the price of admission!)

sparky - Brisket Chili/RIBS, just ribs (What can I say... Cheers my friend [clink].)

CarterQ - Smoked Chicken Soup and Beer Bread/BP's Smoked Peach Shortcake (I've tucked that soup recipe aside, as well as the Shortcake - I hope the Mrs is feeling better!)

ITFD#15 - Fresh Rainbow trout (Dang, very nice! I wish we could get fresh fish like that round here)

03-07-2011, 08:14 PM
Wow! Thanks STC! Didn't think I stood a chance against this crowd of even placing in the top 3. This is getting tougher each week and in a way I'm glad I don't have to judge this motley crew!

03-07-2011, 08:21 PM
congrats to all the winners. well done ppl.

03-07-2011, 08:24 PM
Great cooks again this week everyone! Everything looked awesome. Nice to see some of the new blood taking home hardware. Looking forward to next week already.

03-07-2011, 09:02 PM
Well thanks alot for my 3rd place. I didn't think I had a chance with all the great cooking. I am just here for the fun of pellet cooking and not to win. There was some great food here. Maybe next time I will get the pics. better. My Mak doesn't look quite as pretty after the first cook on it. Thanks again Henry

03-07-2011, 09:24 PM
Thank You!! Cant believe i took first on my first entry...Didnt think I had a chance against some of those entries!! Just goes to show how good of a cook that Mak can make you look... Its fun to take everything you used to make on the gasser and in the oven and use the Mak for it all....The possibilities are endless..Thanks again.

Big Poppa
03-07-2011, 09:58 PM
great work THis proves that you can win with complicated or basic its the execution! thanks so much

03-07-2011, 10:08 PM
Congrats guys!!! Everything looked great!

03-08-2011, 04:01 AM
Congrats bflodan, ttnuge & malawoo!!! Great job!

03-08-2011, 04:30 AM
Deb is an amazing, creative cook. I want to take classes from HER.

thanks SIL, I'm not in that league but you are welcome to cook with me anytime:)

03-08-2011, 06:45 AM
Congrats to the winners! Great job by all. Good to see new faces posting and cashing. Thanks for judging Squirt, it was another tough week!

03-08-2011, 04:35 PM
Wow I was starting to wonder on Sat. if anyone was going to enter. Good show this is the perfect spot to learn, I still cant believe the creativity that is presented on this forum.
Thanks and congrats to everyone for the great showing....