View Full Version : BIg Contest This Week Enter to Win!

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


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


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


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


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 ;)

04-08-2011, 05:22 PM
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:

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.


Set aside..


Blueberry/pecan pancakes, mixed up grill-side.


Test cook a few.


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


Let's plate it up..



Good stuff!

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

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

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!

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


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


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


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


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

Then the brisket


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


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.
onto #336 @ 275º (was hungry)
sprayed with nectar ala spark every 30 minutes.
after 2 1/2 hours
now the good stuff
had to make some sweet ones for the mrs
30 minutes w/ foil meat side down. then unwrapped.
30 more minutes on #336.
look how nice those are. sweettttt.
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....

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

Leftover spuds from last night.


Bring the heat..


Bring the meat... :D


Color is about right.



Let's eat.


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.


Top with your fav cheese and more pepperoni. 375 in my MAK with hickory for 45 mins.



Yeah kinda like a sketti lasagna :D



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!

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

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

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
16 cups of water
Knorr Chicken Bouillon – 1 Tbsp per cup of water (not shown)


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.


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


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.


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


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

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
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

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

You kidding me?

That right there... IS a money shot, my friend :)!
Look at the color the Cherry wood smoke put a on that poultry. Gorgeous!

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.

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

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

it was hot (spicy, i am still taking tums today).
used some cajan spice and some of the kids beer for some moisture.
next morning
put in foil container at 180º with some bbq habanero red sauce.
a little breakfast brisket to go with the espresso.
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.

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.

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


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


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.


[hour or so later]

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


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.



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..


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.

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.


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).


Next the filets were butterflied and placed on a thick slice of Honey Wheat Bread.

Then they were drizzled with hollandaise sauce.

My wife prefers to cut up her steak and asparagus to put on top of the bread.

My friends made homemade cherry cheesecake!

It was a good as it looks!

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

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..

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..


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.



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


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..



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






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!

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!

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

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...

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!

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!

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

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

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

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....

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!

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.

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