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Big Poppa
04-08-2011, 04:04 AM
As Randy Jackson says...."be in it to win it"

Carter gets the job this week......lets blow the doors off this thing
Ok six cookers enter and its
First place $25.00 Gift Credit to Big Poppa Smokers
Second Place $15.00 Gift Credit to Big Poppa Smokers
Third Place $10.00 Gift Credit to Big Poppa Smokers

If there are twelve cookers entered then it will be
First $35. BPS
Second $20. BPS
Third $15. BPS
Fourth $10. BPS

smoker pete
04-08-2011, 09:33 AM
Using friends as my Guinea Pigs while I'm learning the Ins-and-Outs of my MAK 2 Star. Last night's menu was Cherry Smoked Cornish Hens, Roasted Red Potatoes, Portabella Mushrooms with Seafood Stuffing, and a green salad.

Here are the Cornish Hens (~1.8 lbs each) rubbed with EVOO and Fagundes Seasoning

http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/MAKCornishHens04072011/hen2.jpg

Applied an hour of Cherry Smoke. In a plastic bag, combined diced red potatoes with EVOO and Lipton Onion Soup Mix. Placed taters in a medium baking dish and into the upper rack. After the hour of Cheery Smoke, bumped the temp to 350º

http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/MAKCornishHens04072011/hen3.jpg

Portabella Mushrooms with Seafood Stuffing take about 20 to 30 minutes at 350º.

http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/MAKCornishHens04072011/hen4.jpg

Pulled the Cornish Hens when IT hit 168º and rested under a foil tent for 20 minutes.

http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/MAKCornishHens04072011/hen5.jpg

No money $shots ... Everything looked and tasted so good that we all devoured everything like a pack of starving wolves ... We'll show more self control next time!! Ya Right ;)

sparky
04-08-2011, 05:22 PM
http://i1202.photobucket.com/albums/bb366/sparky5353/mak10/P4080002.jpg
http://i1202.photobucket.com/albums/bb366/sparky5353/mak10/P4080001.jpg
http://i1202.photobucket.com/albums/bb366/sparky5353/mak10/P4080034.jpg
http://i1202.photobucket.com/albums/bb366/sparky5353/mak10/P4080006.jpg
ya'll are in trouble.
throw down baby. lets have fun this cook. its FRIDAY. yo ho.....;) and, a bonus. we don't have to go up against carter. :cool:

squirtthecat
04-08-2011, 07:54 PM
Breakfast for dinner tonight..

(got a late start, so the pictures could have been better)


On the MAK 1 Star griddle - some Potatoes O'Brien.

https://lh6.googleusercontent.com/_CbvAIVzmFFM/TZ_Ff2knZpI/AAAAAAABWJA/Ykev1d2-91I/s800/IMGP2413.JPG

Set aside..

https://lh5.googleusercontent.com/_CbvAIVzmFFM/TZ_Fks2_JII/AAAAAAABWJI/C6p0_I1DzOE/s800/IMGP2417.JPG


Blueberry/pecan pancakes, mixed up grill-side.

https://lh3.googleusercontent.com/_CbvAIVzmFFM/TZ_Fn4jItRI/AAAAAAABWJU/Zzg12Et8Hcw/s800/IMGP2419.JPG

Test cook a few.

https://lh3.googleusercontent.com/_CbvAIVzmFFM/TZ_FsdWGBKI/AAAAAAABWJc/LeoRUEUP6JQ/s800/IMGP2425.JPG

A couple for MrsSTC while I'm fiddling with griddle temps and a camera..

https://lh3.googleusercontent.com/_CbvAIVzmFFM/TZ_FxICfEYI/AAAAAAABWJk/BZ_fPtDjeJE/s800/IMGP2418.JPG


Let's plate it up..

https://lh5.googleusercontent.com/_CbvAIVzmFFM/TZ_F1Sj8O4I/AAAAAAABWJw/nkmVSSfJtmE/s800/IMGP2422.JPG

https://lh6.googleusercontent.com/_CbvAIVzmFFM/TZ_F5c_tPsI/AAAAAAABWJ8/v5AA-dUSi6I/s800/IMGP2430.JPG


Good stuff!

Rip
04-08-2011, 08:01 PM
Nice lookin 'cakes Squirt!

Deb
04-09-2011, 03:20 AM
I"m going to squirts for leftover breakfast and then to Sparky's for lunch, then to petes for dinner:)

not much happening for food for me this weekend

Rip
04-09-2011, 03:47 AM
not much happening for food for me this weekend

Yeah, me neither, got company in town, lots of cooking...but it's all stuff you folks have seen from me already!

Star1021Scott
04-09-2011, 04:23 AM
Here we go....way to early this morning, technically my second smoke on my new MAK.

http://farm6.static.flickr.com/5176/5602370935_7cc6d2b1f8.jpg

My Boss and other work colleagues are coming over for dinner tonight, whole packer brisket and pork butt.

http://farm6.static.flickr.com/5229/5602955082_c22abf0d72.jpg

And into to the MAK, the brisket makes that 7 lb butt look small :)

http://farm6.static.flickr.com/5264/5602371017_b9e45f63ca_z.jpg

Had to take a quick peek! Couldn't resist!

http://farm6.static.flickr.com/5107/5603601872_f57a64c573_z.jpg

11 1/2 hours into the cook I pulled both wrapped in foil and into the cooler.

After an hour and 1/2 of rest, I pulled them out. Pork first
http://farm5.static.flickr.com/4095/5606996478_c103528795_z.jpg

Then the brisket

http://farm6.static.flickr.com/5226/5606413177_80786d54bb_z.jpg

Here was my plate! Pulled pork, Brisket, beans, and onion roasted red potatoes. Delicious

http://farm6.static.flickr.com/5305/5606427097_5b2d3e61c3_z.jpg

sparky
04-09-2011, 08:18 AM
"In Ya Face Ribs"

caution: please take your pepcid and tums now. it be better for ya. i wanted to see how far i could take it. this one hurt.
http://i1202.photobucket.com/albums/bb366/sparky5353/mak10/P4080015.jpg
onto #336 @ 275º (was hungry)
http://i1202.photobucket.com/albums/bb366/sparky5353/mak10/P4080026.jpg
sprayed with nectar ala spark every 30 minutes.
http://i1202.photobucket.com/albums/bb366/sparky5353/mak10/P4080027.jpg
after 2 1/2 hours
http://i1202.photobucket.com/albums/bb366/sparky5353/mak10/P4080005-1.jpg
now the good stuff
http://i1202.photobucket.com/albums/bb366/sparky5353/mak10/P4080007.jpg
http://i1202.photobucket.com/albums/bb366/sparky5353/mak10/P4080009-1.jpg
had to make some sweet ones for the mrs
http://i1202.photobucket.com/albums/bb366/sparky5353/mak10/P4080013-1.jpg
30 minutes w/ foil meat side down. then unwrapped.
http://i1202.photobucket.com/albums/bb366/sparky5353/mak10/P4080014-1.jpg
30 more minutes on #336.
http://i1202.photobucket.com/albums/bb366/sparky5353/mak10/P4080031-1.jpg
look how nice those are. sweettttt.
http://i1202.photobucket.com/albums/bb366/sparky5353/mak10/P4080036.jpg
the top ones had 13th street spicy sauce. bottom one had the H, B & BS (honey, butter & brown sugar). wife loved hers. heat without hurting ya. i had one, they were good. mine ribs hurt ya. the 13th street had some heat to it. the heavy dusty of Soileau's might have been a mistake. they we good but hot. real hot. 1 rack = 3 FT's. yummy stuff cisco....

squirtthecat
04-09-2011, 11:05 AM
Fired up the MAKgriddle again... 375° and burning hickory.

Leftover spuds from last night.

https://lh6.googleusercontent.com/_CbvAIVzmFFM/TaCe0pFT0gI/AAAAAAABWLg/xDutVUgrq5c/s800/20110409123952.jpg

Bring the heat..

https://lh6.googleusercontent.com/_CbvAIVzmFFM/TaCezls3uCI/AAAAAAABWLY/Yjw8Yms9r0A/s800/20110409123713.jpg


Bring the meat... :D

https://lh4.googleusercontent.com/_CbvAIVzmFFM/TaCeyFkrzbI/AAAAAAABWLQ/NQPUwfAhJE0/s800/20110409123701.jpg


Color is about right.

https://lh4.googleusercontent.com/_CbvAIVzmFFM/TaCe2GQzlMI/AAAAAAABWLo/lrkG6XLI7QM/s800/20110409124846.jpg

https://lh5.googleusercontent.com/_CbvAIVzmFFM/TaCe3-fFkbI/AAAAAAABWLw/KvsbkvHUx1Y/s800/20110409125012.jpg


Let's eat.

https://lh3.googleusercontent.com/_CbvAIVzmFFM/TaCei36nmnI/AAAAAAABWK4/u0d7xJbJ2zI/s800/IMGP2433.JPG

nepas
04-10-2011, 06:44 AM
My wife ate this as a kid growing up in Lancaster County PA.
She was so kind to give me her recipe on how to put it together.

MAK here we go.

Cooked the sketti in the normal way. Add 1 egg beat into 1 cup of milk. Cooked the ground beef. Add the egg milk to the noodles so they are coated good with it. Layer beef, sauce, pepperoni, cheese over nooldes. Layer as much as you like.

http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00427.jpg

Top with your fav cheese and more pepperoni. 375 in my MAK with hickory for 45 mins.
http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00428.jpg

http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00430.jpg

http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00431.jpg


Yeah kinda like a sketti lasagna :D
http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00432.jpg

http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00441.jpg

http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00442.jpg

Star1021Scott
04-10-2011, 02:57 PM
Nice Nepas!

Sunday nights are family night here at my household, my wife's brother and sister and their family come over so we're doing this for dinner.

In the MAK now @ 375! Thanks for the recipe!

Rip
04-10-2011, 02:58 PM
Looks pretty tasty to me!

SisInLaw
04-10-2011, 06:36 PM
I'm enjoying the breakfast/brunch cooks. Also the spaghetti/lasagna. Fun!

jimsbarbecue
04-10-2011, 06:59 PM
:rolleyes:What brand of sliced pepperoni did you use?:rolleyes:

smoker pete
04-10-2011, 07:20 PM
This recipe was handed down to me by my Mother who brought it here from the old Country, Latvia. Been making this for near on 40 years now. I know that many people do not like Sauerkraut but that’s cause they have only had it right out of a jar and have never had it ‘Latvian’ style. I will pretty much guarantee that people will rave over this.

Here are the fixings …

4 lb Pork Shoulder Boston Butt or larger
~ 64oz of sauerkraut
Large head of cabbage
Whole head of celery
2 onion
Lots of minced garlic … to taste
Pepper
16 cups of water
Knorr Chicken Bouillon – 1 Tbsp per cup of water (not shown)

http://i854.photobucket.com/albums/ab105/papa_peter/Recipes/SauerKraut04102011/kraut1.jpg

The key to this recipe is to drain the sauerkraut in a colander and then rinse it vigorously prior to placing the rinsed sauerkraut in a large pot. Then add the chopped onions, entire celery head chopped (including the best part – the center leaves), head of cabbage shredded, add some chopped carrots for color if desired, 16 cups of water and spices. Bring to a hard boil.

http://i854.photobucket.com/albums/ab105/papa_peter/Recipes/SauerKraut04102011/kraut2.jpg

Throw in the Pork Butt cover the pot and bring to a boil. Turn the heat down to a medium simmer.

http://i854.photobucket.com/albums/ab105/papa_peter/Recipes/SauerKraut04102011/kraut3.jpg

Simmer for 5+ hours. After a couple of hours, taste the liquid and add bouillon and spices as required. This is not an exact science. You can’t ruin this batch of sauerkraut unless you add too much salt. Course remember that bouillon is high in salt. After 5+ hours the Pork will be done to perfection and will shred away like smoked pulled pork. Steamed some red potatoes for a side dish.

http://i854.photobucket.com/albums/ab105/papa_peter/Recipes/SauerKraut04102011/kraut4.jpg

The money $shot ... Heaping portion of sauerkraut with the Pulled Pork Butt. Steamed red potatoes go great with this meal.

http://i854.photobucket.com/albums/ab105/papa_peter/Recipes/SauerKraut04102011/kraut5.jpg

Big Poppa
04-10-2011, 09:17 PM
Hey Pete the only entries that get considered are ones on a cooker that uses pellets....nice recipe though

malawoo
04-10-2011, 09:27 PM
Injected with SOW marinade&Injection for Pork and then rubbed EVOO and Plowboys
Bolvine Bold set overnight on Mak at 225 til 165 then bumped to 265 to 195 then foiled
and tented for 1 hour and pulled with bear claws
http://i1087.photobucket.com/albums/j477/malawoo/pork002.jpghttp://i1087.photobucket.com/albums/j477/malawoo/pork004.jpghttp://i1087.photobucket.com/albums/j477/malawoo/pork012.jpghttp://i1087.photobucket.com/albums/j477/malawoo/pork014.jpg
Then my Mak fresh strawberry,Banana,and chocolate cake for dessert which I pudding
into the cake mix to make it more moist and spread white cream cheese frosting on it, cooked at 350 for 40 minutes and was yummy
http://i1087.photobucket.com/albums/j477/malawoo/pork005.jpghttp://i1087.photobucket.com/albums/j477/malawoo/pork008.jpghttp://i1087.photobucket.com/albums/j477/malawoo/pork010.jpghttp://i1087.photobucket.com/albums/j477/malawoo/pork013.jpg

TentHunter
04-11-2011, 11:39 AM
No money $shots ...


You kidding me?

That right there... IS a money shot, my friend :)!
http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/MAKCornishHens04072011/hen5.jpg
Look at the color the Cherry wood smoke put a on that poultry. Gorgeous!

TentHunter
04-11-2011, 12:02 PM
Everything looks so good.

Nothing from me this week. We got back from the H.S. Band spring trip yesterday morning totally exhausted.

CarterQ
04-11-2011, 12:10 PM
So far so good guys!, Judging will be open until 9 pm Pacific.

sparky
04-11-2011, 04:25 PM
cajan brisket

it was hot (spicy, i am still taking tums today).
http://i1202.photobucket.com/albums/bb366/sparky5353/mak10/P4090005.jpg
http://i1202.photobucket.com/albums/bb366/sparky5353/mak10/P4090013.jpg
used some cajan spice and some of the kids beer for some moisture.
http://i1202.photobucket.com/albums/bb366/sparky5353/mak10/P4090025.jpg
http://i1202.photobucket.com/albums/bb366/sparky5353/mak10/P4090030.jpg
next morning
http://i1202.photobucket.com/albums/bb366/sparky5353/mak10/P4100047.jpg
put in foil container at 180º with some bbq habanero red sauce.
http://i1202.photobucket.com/albums/bb366/sparky5353/mak10/P4100062.jpg
a little breakfast brisket to go with the espresso.
http://i1202.photobucket.com/albums/bb366/sparky5353/mak10/P4100058.jpg
http://i1202.photobucket.com/albums/bb366/sparky5353/mak10/P4100067.jpg
well, it was way spicy for me. i couldn't eat it. i had a small plate and paid dearly for it. i guess i can't do real, real spicy anymore. i gave it to my neighbor and he said it was the best brisket that he had every had. to spicy for me.

malawoo
04-11-2011, 04:56 PM
Sorry to hear that Sparky. I can't take spicy foods like I Use to either. Looked mighty good though.

squirtthecat
04-11-2011, 06:11 PM
I love the smell of Hickory on a Sunday morning...

https://lh6.googleusercontent.com/_CbvAIVzmFFM/TaG85Kv0FAI/AAAAAAABWMg/Tcsvv6JpzSQ/s800/20110410085157.jpg

Did some turkey boulders* to restock the lunch meat supplies, and friends of ours is buying one as well.

https://lh3.googleusercontent.com/_CbvAIVzmFFM/TaG86i3fwgI/AAAAAAABWMo/HO_PPUKeb8w/s800/20110410090841.jpg

Sometimes the foil comes right off, and sometimes it puts up a fight. I lost the fight, so I just let them ride 'as is' at 225-ish° until it breaks it's icy grip. Maybe an hour or so.


CT and Jan's Rub, standing by.

https://lh3.googleusercontent.com/_CbvAIVzmFFM/TaG84OstNbI/AAAAAAABWMY/aHwrEiTf1ig/s800/20110410085143.jpg


[hour or so later]


Foil off, CT + Jan's is on..

https://lh4.googleusercontent.com/_CbvAIVzmFFM/TaHOvTEVNXI/AAAAAAABWNE/psSAWNz6UdU/s800/20110410102503.jpg


Should be done in about 5 hours. They are still 80% frozen.

[many hours later]

Done and Done. (took around 5.5 hours) I pulled them around 155° IT as they will continue to cook a bit while they rest.

https://lh6.googleusercontent.com/_CbvAIVzmFFM/TaI-v8BQ5AI/AAAAAAABWNk/5bu0Za2dVe4/s800/20110410144025.jpg

https://lh5.googleusercontent.com/_CbvAIVzmFFM/TaI-x7jzzuI/AAAAAAABWNs/Yu1OdDhh53k/s800/20110410152527.jpg


I let them rest in FTC for a few hours, and then pulled them out, lopped in half, and tossed in the fridge overnight.


Vac-sealed one for our friends. They are too big to fit in a gallon bag..

https://lh3.googleusercontent.com/_CbvAIVzmFFM/TaOk-NTns5I/AAAAAAABWQQ/HzolCUWh3jk/s800/20110411195921.jpg

We've gotten 2 dinners out of ours, and the rest (~6 pounds) will go on the slicer tomorrow night.


* These are a food service product from Perdue (http://www.perduefoodservice.com/products/product_details.asp?productId=35008). 3 turkey breasts pumped and fused together into a 10 pound lump-o-turkey. I credit KyNola with coining the term 'boulder'. Jennie-O has something just like it, as I have one in the freezer that I picked up at Restaurant Depot.

Rip
04-11-2011, 08:07 PM
Better late than never...

As you may have seen earlier in this thread I've had dear friends in town this last weekend. My wife and I visited them in Chicago last January and I raved about my new PelletSmoking hobby.

So, with them in town I had to treat them to some tried and trues, Friday we had SOW Chicken with Desert Gold and twice baked potatoes...my buddy was ready to get his own pellet smoker. Saturday we had ribs three ways with cornbread and cobbler...his wife was ready to buy my smoker. Here's my buddy checking out Lil Tex.


http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_0074sm.jpg

With the deal done, I decided Sunday we had to do something special for my last cook on Lil Tex...Filet mignon, hollandaise sauce, homemade bread, shrimp, and asparagus!


Five, 8 oz filets were seasoned with Big Poppa's Double Secret Rub and a dusting of cayenne. Onto Lil Tex at 250, (pulled at 135.) When the filets hit IT 100, asparagus was added to the grill, after the steaks were pulled they were replaced with shrimp (temp bumped to 400)....(about that time I remembered pics!, so sorry no pics of the steaks being cooked. The shrimp was marinated in olive oil, garlic, and pepper...(ran out of SOW marinade).


http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2113sm.jpg


Next the filets were butterflied and placed on a thick slice of Honey Wheat Bread.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2115sm.jpg


Then they were drizzled with hollandaise sauce.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2116sm.jpg


My wife prefers to cut up her steak and asparagus to put on top of the bread.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2122sm.jpg


My friends made homemade cherry cheesecake!
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2128sm.jpg

It was a good as it looks!
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2132sm.jpg

Farewell Lil Tex! You served me well. Enjoy the Windy City!

bflodan
04-11-2011, 08:21 PM
Been a crazy weekend, not much time for smoking but for some reason today had a craving for Shepherds Pie!!

Only had Turkey in the house but healthy is good I guess..
http://i359.photobucket.com/albums/oo35/bflodan/063.jpg

I did the meat portion a head of time this afternoon while my son was napping... Browned the turkey on my Mak Griddle and added Shredded Carrot, Onion and Garlic..
http://i359.photobucket.com/albums/oo35/bflodan/065.jpg

http://i359.photobucket.com/albums/oo35/bflodan/066.jpg

Followed that up with some Tomato Paste, Worcestershire, Thyme and Rosemary then added some Red Wine and Chicken Broth and let it reduce a bit.

http://i359.photobucket.com/albums/oo35/bflodan/067.jpg


http://i359.photobucket.com/albums/oo35/bflodan/069.jpg

Look at the Size of this Artichoke!!!!!!

http://i359.photobucket.com/albums/oo35/bflodan/070.jpg

Made the Potatos and added Heavy Cream Butter And Parm... Topped the meat and threw it in the MAK at 400 along with some chicken for my son and the Artichoke..

http://i359.photobucket.com/albums/oo35/bflodan/072.jpg

http://i359.photobucket.com/albums/oo35/bflodan/073.jpg

bflodan
04-11-2011, 08:22 PM
My Helpers on Break!

http://i359.photobucket.com/albums/oo35/bflodan/078.jpg

Done

http://i359.photobucket.com/albums/oo35/bflodan/080.jpg

http://i359.photobucket.com/albums/oo35/bflodan/082.jpg

http://i359.photobucket.com/albums/oo35/bflodan/083.jpg

Came out Excellent!!! The MAK never fails!!

Big Poppa
04-11-2011, 09:06 PM
once again some great cooks1 Rip go ahead and tell them about your new smoker!

Rip
04-11-2011, 09:15 PM
once again some great cooks1 Rip go ahead and tell them about your new smoker!

Haha, no pics, it didn't happen....should be here tomorrow!

CarterQ
04-11-2011, 09:19 PM
What did you get? Inquiring minds want to know......

Rip
04-11-2011, 09:21 PM
What did you get? Inquiring minds want to know......

Haha, don't you have a contest to judge? :). All should be revealed tomorrow...

CarterQ
04-11-2011, 11:40 PM
Since Rip is cracking the whip, here we go:

Another great week of cooks, you guys are really outdoing yourselves week in and week out!

The rundown in order of entry by cook:

Smoker Pete - Cherry smoked cornish hens, Pete you are definitely hitting your stride with that new MAK! The hens came out beautifully, loved that crab stuffed portabello too. All in all a great cook, keep em coming.

Sparky - Looks like the cajun seasoning won out this weekend brother! Your ribs were killer as usual, even if they were a little spicy they looked delicious. Loved that brisket too, it may have been hot but your cooking was right on. Your neighbor might be ordering you more cajun seasoning as we speak..........

Squirt - Breakfast was the theme this week and none of it in the morning! Loved the MAK Cakes and Hash browns. Great looking meal there, so great my wife asked when she saw them, "when are you doing those for us?" Love the MAK griddle, and I can tell you are starting to as well. As for your boulders, they look great like always. Gotta track one down and give it a whirl, I can only imagine what a sandwich with that would taste like.

Star1021Scott - Are you sure that was your second smoke on the MAK? Great bark on the brisket and pork, if that doesn't impress the boss nothing will! Good looking plate too, just a good all around BBQ meal. Can't wait to see the third cook!

nepas - MAK Sketti, what can I say. I've seen you do that dish a few times and each time it looks the same.......awesome. Definitely a cool recipe that I want to try.

malawoo - Great looking pork there, love the Plowboys Bovine and SOW Pork injection as a combo. Hard to beat a nice pulled pork sammie and some coleslaw. Loved the dessert too, perfect way to cap off a great meal. Keep up the great cooks.

Rip - nice little slide in the through the doggie door brother! What can I say, an open face sandwich with filet mignon and hollandaise? Man that looks good and then the shrimp and asparagus on the side? Wow. I love how your wife likes it, that looked great too. And then that cheesecake to boot, your guests must have been thinking twice about leaving (guess that's why you tossed the Lil Tex in with their luggage!)

bflodan - Wonderful Shepherds Pie on the MAK, That griddle is awesome isn't it? My Dad loved shepherds pie so it was a staple in our house growing up. Yours looks great and I love the artichoke on the side. Looks like you have great help when out working on the MAK!

And your winners are-

1st - Rip
2nd - Squirt
3rd - bflodan

Again folks another great week, thanks!

Rip
04-12-2011, 04:30 AM
Thanks Carter! Congrats to Squirt and bflodan! Another great week; breakfast, shepards pie, MAKsketti, cornish hens, brisket, pulled pork, cajun ribs, turkey boulders, stuffed portabello...wow! We do know how to eat well. Every week I learn so much from what everyone does in this contest. Thanks BP for giving us such a great sandbox!

nepas
04-12-2011, 07:54 AM
Congrats to not only the winners but everyone
Another round of great Q-N-Cooks

squirtthecat
04-12-2011, 08:01 AM
Very nice everyone! Shepherd's Pie just moved up my TODO list..

bflodan
04-12-2011, 09:33 AM
Congrats to Rip and Squirt and everyone else....Another strong week!!

sparky
04-12-2011, 04:18 PM
thanks carter and congrats to the winners this week. next weekend i should be cooking w/ the big boys. ya ho....

cowgirl
04-12-2011, 05:03 PM
Wow some great looking feasts! Congratulations Rip, Squirt and Dan!

Chili Head
04-12-2011, 05:33 PM
Congrats guys!

malawoo
04-12-2011, 06:20 PM
Congrats to all of the winners and to all the cooks. Thanks Carter for the great judging and to BP for the prizes. Lots of great food.

Deb
04-12-2011, 07:37 PM
Congrats guys