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Big Poppa
04-22-2011, 06:27 AM
Lets go for the golden egg this week....lets knock it out of the park....How about if we set the standard for the best cooks on the planet? HOw about global warming and world peace....ok Im getting carried away but hows this for an idea?

First place $25 Big Poppa Smokers Store credit
second Place $15.00 Big Poppa Smokers Store Credit
third place $10.00 Big Poppa Store credit

everyone else that posts their cooks gets $5.00 store credit....Thats right Im paying everyone to post.

Also I love Carter Rip and Deb but somebody gun after them.....make them reach next week! hahahahahah

HoDeDo
04-22-2011, 08:49 AM
Pics coming... Dinner with Mista on deck!

ITFD#15
04-22-2011, 09:32 AM
Im in.... Looking forward to seeing some good cooks.

Rip
04-22-2011, 09:53 AM
Wow! Very generous BP! Can't wait to see what everyone posts!

sparky
04-22-2011, 02:19 PM
I'm doing ribs and looking to get freaky with some chicken.

ITFD#15
04-22-2011, 03:14 PM
Look forward to seeing the goods Sparky.... You have been hanging out with the pro's lets see what you picked up. Like I said I have short ribs that are not very short and a hand picked 7lb brisket both from the same animal. A bunch of fresh wild leeks, not sure just what is in store for them yet but they will be in the mix.

Chili Head
04-22-2011, 03:27 PM
I gotta a big butt wanting in on the game!


Sent from my iPhone using Tapatalk

FLBentRider
04-22-2011, 06:00 PM
Flank steaks in top secret marinade
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0362Medium.jpg

Onions
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0363Medium.jpg

I ran them for about 45 minutes on smoke, then set the MAK to High and put on the grillgrates
I took them to about 130F IT
Sorry no action shot
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0364Medium.jpg

Onions done
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0366Medium.jpg

Grated Pepper jack
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0365Medium.jpg

Supper is served!
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0367Medium.jpg

We're committed to going to Mom's for Easter, so no pellet cooking for me on Sunday.

smoker pete
04-22-2011, 11:50 PM
Our friends brought me a 12.5 lb Beef Ribeye Whole Boneless Roast to play with! Have never done one so looking forward to the experience and what better way than to have one dropped in your lap :)

http://i854.photobucket.com/albums/ab105/papa_peter/Beef/MAKRibeye04222011/Ribeye1.jpg

Portioned the Ribeye into 3 meals. Two roasts and some steaks. Seasoned one roast with Garlic EVOO and some Fagundes Prime Rib & Roast Seasoning. Vacuum packed them, put one roast and steaks in the freezer for future use and refrigerated the seasoned roast for 2 days.

http://i854.photobucket.com/albums/ab105/papa_peter/Beef/MAKRibeye04222011/Ribeye4.jpg

Removed from fridge 45 minutes prior to cook. Preheated the MAK to 240 using Pure 100 Oak pellets.

http://i854.photobucket.com/albums/ab105/papa_peter/Beef/MAKRibeye04222011/Ribeye5.jpg

2 hours later, rubbed some baking potatoes with Garlic EVOO and Fagundes Seasoning. Placed the spuds in an Infrared Roaster for 90 minutes on high.

http://i854.photobucket.com/albums/ab105/papa_peter/Beef/MAKRibeye04222011/Ribeye7.jpg

Pulled the Ribeye roast at an IT of 135 and rested under a foil tent for 30 minutes.

http://i854.photobucket.com/albums/ab105/papa_peter/Beef/MAKRibeye04222011/Ribeye8.jpg

Meanwhile, steamed some fresh green beans and sauted some mushrooms and onions.

http://i854.photobucket.com/albums/ab105/papa_peter/Beef/MAKRibeye04222011/Ribeye9.jpg

Sliced and ready to eat.

http://i854.photobucket.com/albums/ab105/papa_peter/Beef/MAKRibeye04222011/Ribeye10.jpg

The money $shot ... A slice of Ribeye roast, baked potato, Sauted mushrooms/onions, and steamed fresh green beans ... Man, that meat was to die for!! Why go to a restaurant when we can eat like this at home ... Course, the friends that brought us the Ribeye Roast joined us for the feast:p

http://i854.photobucket.com/albums/ab105/papa_peter/Beef/MAKRibeye04222011/Ribeye11.jpg

ITFD#15
04-23-2011, 06:26 AM
So a 4 day weekend gives me time to do some prep.
Last night I sectioned out my beef ribs, I thought about cutting them in half but the one end was really thick so I left them whole they are about 10" ribs. Used PM and 3EYZ wrapped and refrigerated.

Next was the big brisket, did the same thing used PM and my own rub. Wrapped and refrigerated and will inject it tonight.

Sunday will be an early morning, start the grill 4am and then off to scout turkeys for a father son hunt that I am guiding Monday am.

http://i600.photobucket.com/albums/tt84/dougmcewen/IMG_8766.jpg

http://i600.photobucket.com/albums/tt84/dougmcewen/IMG_8770.jpg

sparky
04-23-2011, 08:38 AM
A little dinner for the crew.

GLAD it friday, ya ho.... welp, daughter when to costco. came home and said "dad, fire up your old friend". okie dokie.
http://i1202.photobucket.com/albums/bb366/sparky5353/Mak12A/P4220037.jpg
on went dinner w/ some oak pellets thrown on.
http://i1202.photobucket.com/albums/bb366/sparky5353/Mak12A/P4220045.jpg
took off at 135. let rest 15 minutes.
http://i1202.photobucket.com/albums/bb366/sparky5353/Mak12A/P4220047.jpg
the other one.
http://i1202.photobucket.com/albums/bb366/sparky5353/Mak12A/P4220048.jpg
mrs spark sliced um up.
http://i1202.photobucket.com/albums/bb366/sparky5353/Mak12A/P4220062.jpg
http://i1202.photobucket.com/albums/bb366/sparky5353/Mak12A/P4220063.jpg
a little johnny's au jus sauce.
http://i1202.photobucket.com/albums/bb366/sparky5353/Mak12A/P4220065.jpg
must have starch.
http://i1202.photobucket.com/albums/bb366/sparky5353/Mak12A/P4220055.jpg
my plate.
http://i1202.photobucket.com/albums/bb366/sparky5353/Mak12A/P4220075.jpg
my daughters plate w/ friend.
http://i1202.photobucket.com/albums/bb366/sparky5353/Mak12A/P4220069.jpg
captain, the crew wants their daily rations of ale. FT's all around matey.....

sparky
04-23-2011, 05:12 PM
Easter Ribs

on thursday, my wife asked me what i am going to do for easter. i said, eat well. she told me that i should do a act of kindness for ppl. ok, well i cook ribs pretty good. so, my act of kindness is cooking ribs for the ppl that touch my life on a monthly basis. i made ribs for my doctor (working at hospital), shawn (my barber), luke (my sushi roller), harly (my tattoo artist), jag (my butcher), dan (the guy who gives me good deals on veges at the farmers market) and one for my wife. away we go.
http://i1202.photobucket.com/albums/bb366/sparky5353/MAK12B/P4230004.jpg
i got to start getting this stuff in kilos.
http://i1202.photobucket.com/albums/bb366/sparky5353/MAK12B/P4230007.jpg
onto #336 @ 250.
http://i1202.photobucket.com/albums/bb366/sparky5353/MAK12B/P4230014.jpg
made some sauce.
http://i1202.photobucket.com/albums/bb366/sparky5353/MAK12B/P4230028.jpg
http://i1202.photobucket.com/albums/bb366/sparky5353/MAK12B/P4230036.jpg
wrapped 2 racks w/ foil and good stuff. started basting the rest of the racks at the 2 hour mark and every 1/2 hour after that.
http://i1202.photobucket.com/albums/bb366/sparky5353/MAK12B/P4230043.jpg
is there not a more beautiful thing than a MAK full of ribs. NOPE.
http://i1202.photobucket.com/albums/bb366/sparky5353/MAK12B/P4230050.jpg
boys all lined up. my wifes ribs were given to her for lunch. left rack ala natural, 2nd cherry pepper jelly, 3rd mak whiskey sauce, 4th thru 6th home made sparky sauce.
http://i1202.photobucket.com/albums/bb366/sparky5353/MAK12B/P4230054.jpg
wrapped up and ready for delivery. easter ribs for ppl who take care of me.
http://i1202.photobucket.com/albums/bb366/sparky5353/MAK12B/P4230060.jpg
happy easter everyone. got to go, we are dying eggs. :)

Chili Head
04-23-2011, 09:51 PM
I'm working easter sunday so today we did a pork butt and made pulled pork sandwiches. I fired up the MAK with hickory around 11 am and rolled the smoke for two hours before bumping the temp to 255.

http://img.photobucket.com/albums/v503/smpsn/c97e1acb.jpg

At 8:30pm it was done, not bad for my first butt on the MAK ;)

http://img.photobucket.com/albums/v503/smpsn/60a2988f.jpg

I saved the juices from the pan, seperated the oil from the essence, discarded the oil and put the liquid goodness back into the meat :D

http://img.photobucket.com/albums/v503/smpsn/f0e6bd8d.jpg

Pulled pork with habanero bbq sauce and hashbrowns :cool:

http://img.photobucket.com/albums/v503/smpsn/2f482e66.jpg

Simple dinner for simple folk :p HAPPY EASTER

ITFD#15
04-24-2011, 04:46 AM
Good show everyone. Hey Sparky whats the count so far this weekend? I count 7 racks in the last post, all look taste.

sparky
04-24-2011, 06:39 AM
2 racks friday, 7 racks yesterday and ___ today. but who's counting. well, espresso is getting cold and i got some smokey, smokey going on in the backyard. cya all later. ;)

Sirius76
04-24-2011, 10:06 AM
Very first contest entry

Per Rips recommendation I just had to enter this weeks contest. I dubbed our second cook our "Good Friday Pork Extravaganza!" Having to work the weekend and not being able to wait until next week to have my second cook we decided to make pulled pork sandwiches and have company over. So here we go....

Thursday we ran to Costco and picked up a 14lb pork shoulder. I cut both pieces in half to give us 4 equal chunks and seasoned it all with EVOO and Yardbird.

http://i1217.photobucket.com/albums/dd381/Sirius76/Pulled%20Pork%2022APR11/IMG_9223Small.jpg

Now this was new for me. Up at 6am to start what was going to be an all day smoke! And yes, the forecast of my weather station was correct. Just like my first smoke the weather was awful and it rained and rained and rained. That night we had some wicked thunderstorms roll through, the northern end of that line that spawned tornadoes damaging St. Louis airport.

http://i1217.photobucket.com/albums/dd381/Sirius76/Pulled%20Pork%2022APR11/IMG_9222Small.jpg

Onto the Lil Tex at 225 with Hickory

http://i1217.photobucket.com/albums/dd381/Sirius76/Pulled%20Pork%2022APR11/IMG_9225Small.jpg

About half way through....

http://i1217.photobucket.com/albums/dd381/Sirius76/Pulled%20Pork%2022APR11/IMG_9226Small.jpg

At 4pm with an IT of 195 I foiled, toweled and place in a cooler until 6pm. I used this time to make Nepas Baked beans recipe. Now, if you've never had baked beans like this you have no idea what you're missing out. Man oh man were they incredible!! Thank you Nepas!!!!

http://i1217.photobucket.com/albums/dd381/Sirius76/Pulled%20Pork%2022APR11/IMG_9227Small.jpg

45 minutes later....

http://i1217.photobucket.com/albums/dd381/Sirius76/Pulled%20Pork%2022APR11/IMG_9229Small.jpg

Here is what the pork looked like just before I let the hounds loose...

http://i1217.photobucket.com/albums/dd381/Sirius76/Pulled%20Pork%2022APR11/IMG_9228Small.jpg

Everyone was happy!

http://i1217.photobucket.com/albums/dd381/Sirius76/Pulled%20Pork%2022APR11/IMG_9232Small.jpg

Money shot...

http://i1217.photobucket.com/albums/dd381/Sirius76/Pulled%20Pork%2022APR11/IMG_9230Small.jpg

13 hrs later my 14 lbs of pork shoulder amounted to this...

http://i1217.photobucket.com/albums/dd381/Sirius76/Pulled%20Pork%2022APR11/IMG_9234Small.jpg

It was awesome! Man are we loving our smoker, as are our friends! I offered the pork with 4 sauces, two of which were homemade using recipes from amazingribs.com I made his KC Classic Recipe as well as the Carolina Mop Sauce. The other two sauces were Sweet Baby Rays and Cookies. Hands down the homemade sauces were preferred by everyone.

The pork itself was some of the best I've ever had. (I might just be jaded though) It was juicy and flavorful. The bark was crisp and dark. Incredibly flavorful as well!! I didn't make the same mistake with our first ribs. It wasn't salty in the slightest. Everyone was quite impressed I might add!

What a great way to cook!

Star1021Scott
04-24-2011, 01:17 PM
Even though some of these were seen in my other post, I wanted to officially enter the fray!

Easter get together with family, 7lb pork shoulder and 5lb brisket flat.

Shoulder coated with Mustard, rubbed with a variation of Meatheads Memphis Dust. Last night we had ribeyes with Montreal seasoning that my wife and I thought were delicious so I used it on the brisket, first a coating of EVOO.

http://farm6.static.flickr.com/5222/5650880884_b252d4223f_z.jpg

First overnight cook on the MAK, fired it up at 9:30p, ambient temperature 76 degrees.

Used the time feature of the MAK, 4 hours on smoke, an hour and a half on 200, and the remainder at 225.

Awoke at 1:30a to pouring rain, had to re-position the MAK as the grill was half covered, wasn't expecting rain! However, the MAK was holding temperature at 200 as I had programmed.

Woke up at 6:30a, good morning!

http://farm6.static.flickr.com/5226/5649329995_b77bf9ff9c_z.jpg

When I awoke, brisket was already at 172, however my pork was lagging behind in the stall around 158 degrees. Crutched the pork at 170, the Brisket at 180, and they both came to prefered temp almost at the same time. Proceeded to FTC.

While awaiting the brisket/pork to rest, hot smoked some italian sausage.

After 90 minutes in the cooler, pulled the pork out, pulled it. Then brought out the Brisket sliced it and by that time the sausage was ready.

http://farm6.static.flickr.com/5263/5650313987_99fe57b77d_z.jpg

Money Shot?

http://farm6.static.flickr.com/5228/5650317707_622caf3704_z.jpg

Lunch was delicious!

http://farm6.static.flickr.com/5025/5650879586_3b9b742daa_z.jpg

Brisket was one of the best I've produced, good smoke flavor and moist. I'm still having issues getting my pork to have more smoke flavor, but it was great nonetheless.

I have complete faith in my MAK now, I look foward to further overnight cooks!

HogSmoker
04-24-2011, 03:38 PM
Easter dinner for the family I enjoy the cooking more than the eating. Don't have a pellet grill yet just do it the old hard way with charcoal and wood.
457 Smoked potatoes 456 Wife's Strawberry Salad ( red wine vinegar , Veg oil, sugar, Worcestershire,ketchup,poppy seed, baby spinach and spring mix... this is really awesome. 455 Smoked Baked Beans with Green Peppers and Little Smokies 454 Pork Steaks cooking on the grill with Strawberries' Rub and my homemade BBQ sauce 453 Finished product (pork steaks, corn on the cob, baked beans, smoked broccoli Big Poppa style! and strawberry salad.

Susan
04-24-2011, 04:05 PM
Ok, lets see if I can post these pics..
http://i1084.photobucket.com/albums/j415/swsjj/April%2025%202011%20Pork%20Tenderloin%20and%20Pell ets/04-24-2011003.jpg
Pork tenderloin with John Henry Pecan rub.
http://i1084.photobucket.com/albums/j415/swsjj/April%2025%202011%20Pork%20Tenderloin%20and%20Pell ets/04-24-2011004.jpg
On the Weber with a packet of cherry pellets, Vidalia onions, zucchini, red and yellow peppers and several cloves of garlic. Oh, and some fresh kielbasa catching some smoke too.http://i1084.photobucket.com/albums/j415/swsjj/April%2025%202011%20Pork%20Tenderloin%20and%20Pell ets/04-24-2011007.jpg
Pulled the pork when int temp hit 145.http://i1084.photobucket.com/albums/j415/swsjj/April%2025%202011%20Pork%20Tenderloin%20and%20Pell ets/04-24-2011009.jpg
Plated the tenderloin with red Quinoa mixed with the smoke-grilled veggies and a spring green salad topped with a slice of smoke grilled pineapple.

TentHunter
04-24-2011, 06:44 PM
This past week was my Mom's B-Day so today was a combo Birthday/Easter dinner.

Apple-Smoked Crown Rack of Pork
with Braised Apples & Cornbread Stuffing

I picked up a whole pork loin and trimmed it up into a crown rack. Rubbed with Sage, Salt, Fresh cracked Pepper, Rosemary & Nutmeg. Put it on to smoke for a while using Apple Pellets for smoke flavor.
https://lh6.googleusercontent.com/_lV0r2WmItQc/TbTIXLWRXzI/AAAAAAAAA0A/5GYJAeb3vYY/CRWNRK01.JPG

https://lh4.googleusercontent.com/_lV0r2WmItQc/TbTKVD27i3I/AAAAAAAAA0c/Rit7ke_v-HM/s512/CRWNRK07.JPG

Mixed the cornbread stuffing: Wheat Bread, Cornbread, Onions, Celery, Carrot, eggs & some homemade pork stock. Stuffed the crown roast & bumped temp up to 350.
https://lh3.googleusercontent.com/_lV0r2WmItQc/TbTIWkgMQcI/AAAAAAAAAz0/BrDay7C_nnw/s640/CRWNRK02.JPG

Cut up some apples & onions, sprinkled on the same herbs as the pork then added some beer, brown sugar & cider vinegar and into the smoker to braise for an hour or so with the roast.
https://lh4.googleusercontent.com/_lV0r2WmItQc/TbTIXNvPtOI/AAAAAAAAAz4/_mWUrfHkh_o/s640/CRWNRK03.JPG

When the roast's I.T. temp hit 156 I turned the heat off and let it ride. FTC'd and off to Mom's house for dinner.

It made a beautiful presentation.
https://lh6.googleusercontent.com/_lV0r2WmItQc/TbVp9PSAEYI/AAAAAAAAA00/jZCjJIRXPWU/s640/CRWNRK04.JPG

Sliced into thick chops...
https://lh6.googleusercontent.com/_lV0r2WmItQc/TbTIXtlr4YI/AAAAAAAAA0E/C7ZSZ6cYAKY/s640/CRWNRK05.JPG

Served with some braised apples & onions on top and plated with the stuffing, Sour Cream & Chive Mashed Potatoes & Roasted Carrots.
https://lh5.googleusercontent.com/_lV0r2WmItQc/TbTIWWLPUMI/AAAAAAAAAzw/oNgDmsYZ3FY/s640/CRWNRK06.JPG

It was tender, juicy & well worth the extra prep time!

Thanks for looking!

sparky
04-24-2011, 07:15 PM
Easter Feasting
well, my kids and their boyfriends and girlfriends were coming over at all times during the day. dinner was from 5 to 7 pm. they came whenever. so we cooked alot. easter feasting.
alittle
http://i1202.photobucket.com/albums/bb366/sparky5353/MAK12c/P4230002.jpg
http://i1202.photobucket.com/albums/bb366/sparky5353/MAK12c/P4230004.jpg
3eyz and a light dusty of little louie's on top
http://i1202.photobucket.com/albums/bb366/sparky5353/MAK12c/P4240013.jpg
http://i1202.photobucket.com/albums/bb366/sparky5353/MAK12c/P4240032.jpg
ohhhhh, more pork.
http://i1202.photobucket.com/albums/bb366/sparky5353/MAK12c/P4240036.jpg
can you every have to much pork on the MAK. no..... (sorry for the condition of #336, she worked hard this weekend)
http://i1202.photobucket.com/albums/bb366/sparky5353/MAK12c/P4240041.jpg
looking good cisco. :cool:
http://i1202.photobucket.com/albums/bb366/sparky5353/MAK12c/P4240061.jpg
took off at 140 and cut up for sandwiches.
http://i1202.photobucket.com/albums/bb366/sparky5353/MAK12c/P4240074.jpg
decided to give #336 a break and turn her off. daughter is making angel food cake for strawberries and shortcake. ya'll have a good evening. old spark signing off.

Rip
04-24-2011, 07:31 PM
Normally we go to my In-laws for Easter...this year's event got cancelled and we really hadn't planned much...so, with warm spring like weather continuing to elude us, we decided to pretend it was nicer weather and make a summer classic.

Chicken breasts were cubed and bagged with Garlic/Cayenne EVOO and BPS Desert Gold. Peppers and Onions (not pictured) were chopped and bagged with GC/EVOO and Desert Gold. Top sirloin then was cubed and bagged with GC/EVOO and BPS Double Secret.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2187sm.jpg

After a couple of hours, they were all threaded onto skewers and placed on the grill at 350. They ones over the searing grate were 10 minutes a side and then were rotated to the other side of the grill so all skewers got seared.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2192sm.jpg

Hot off the grill:
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2195sm.jpg

Meanwhile the shrimp had been peeled and marinaded in GC/EVOO and fresh chopped garlic. The searing grate was covered and the shrimp was cooked, also at 350, ~15 minutes. I do love roasted garlic!
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2198sm.jpg

Done.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2200sm.jpg

While this was going on, the bread machine was faithfully baking made from scratch Hawiian Sweet bread. It got done about the time the shrimp was cooking, so we were (after pics of course) ready to eat!
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2205sm.jpg

Meanwhile, pineapple upsidedown cake was cooking on the smoker...also at 350.
As I recall, about 45 - 50 minutes.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2182sm.jpg

This turned out great! (Had two peices and I'm on the edge of a food induced coma right now...)
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2184sm.jpg

jimsbarbecue
04-24-2011, 08:41 PM
With everyone getting a go or go home bonus..Here ya go!
Cooked overnight on 100% cherry pellets. Wrapped in the morning and put in the oven until 203 temp. Needed the MAK for ribs. Brisket was good. Used a lot of the Johnny Trigg technique. Need to try a Strube soon!

http://jimbloomfield.smugmug.com/Cooking/Barbecue/BBQ-cooks/i-vtCrQqp/0/M/dsc00373-M.jpg

http://jimbloomfield.smugmug.com/Cooking/Barbecue/BBQ-cooks/i-jHn8ZMP/0/M/dsc00382-M.jpg

http://jimbloomfield.smugmug.com/Cooking/Barbecue/BBQ-cooks/i-hmVZGwz/0/M/dsc00396-M.jpg

CarterQ
04-25-2011, 08:35 AM
Spent most of the weekend cooking for family, did Easter with the in laws on Sat., more family at brunch on Sunday morning and then we had some friends over last night. I wanted to cook something nice to finish the weekend so we went with lamb. Also the UPS guy delivered a new toy last week so I have been cooking with it and learning.

Got a nice little rack

http://i740.photobucket.com/albums/xx48/carter93230/HB%20Lamb/5733353a.jpg

Hit it with Desert Gold and Rosemary and let it warm up a little

http://i740.photobucket.com/albums/xx48/carter93230/HB%20Lamb/d655351c.jpg

Wanted some red potatoes for a side, Melted butter on the MAK running @400 and then added in diced red potatoes, onion, garlic, italian seasoning and Little Louies with pepper.

http://i740.photobucket.com/albums/xx48/carter93230/HB%20Lamb/02c03d9e.jpg

http://i740.photobucket.com/albums/xx48/carter93230/HB%20Lamb/5f096b53.jpg

Back on the MAK

http://i740.photobucket.com/albums/xx48/carter93230/HB%20Lamb/16777b08.jpg

The new guy was a fired up and ready to rock

http://i740.photobucket.com/albums/xx48/carter93230/Hasty%20Bake/d9ebf3dd.jpg

Put the rack over hot coals to sear on both sides

http://i740.photobucket.com/albums/xx48/carter93230/HB%20Lamb/8bb8db44.jpg

All seared up move it over the inderect side and toss in a foil pack of BBQers delight Oak

http://i740.photobucket.com/albums/xx48/carter93230/HB%20Lamb/f83fe9f1.jpg

The team

http://i740.photobucket.com/albums/xx48/carter93230/HB%20Lamb/6eae8400.jpg

CarterQ
04-25-2011, 08:38 AM
Taters are done

http://i740.photobucket.com/albums/xx48/carter93230/HB%20Lamb/7ed65083.jpg

Pull the lamb off at 135 (over shot it a little bit) and let it rest

http://i740.photobucket.com/albums/xx48/carter93230/HB%20Lamb/a89dca94.jpg

While the meat is resting, grill up some steamed Chokes that were seasoned with garlic olive oil and Desert gold on the HB

http://i740.photobucket.com/albums/xx48/carter93230/HB%20Lamb/79eafcc9.jpg

http://i740.photobucket.com/albums/xx48/carter93230/HB%20Lamb/8a840934.jpg

Meat looks ready

http://i740.photobucket.com/albums/xx48/carter93230/HB%20Lamb/d52276b1.jpg

Dinner is served

http://i740.photobucket.com/albums/xx48/carter93230/HB%20Lamb/bb11fb71.jpg

Big Poppa
04-25-2011, 09:07 AM
How cool is the hasty Bake? Try the very top shelf on the opposite side on your indirect for some great results!

CarterQ
04-25-2011, 09:33 AM
How cool is the hasty Bake? Try the very top shelf on the opposite side on your indirect for some great results!

Loving it, just need to learn the quirks. I will definitely be playing with that top shelf and am looking forward to using it in combo with the MAK.

smoker pete
04-25-2011, 01:53 PM
I was asked to provide the Pulled Pork for our Family Easter Meal being hosted at our Son's house for 15 people. A request I was honored to accept. Bought four 10-lb Boneless Shoulder Butts at a nice price of $1.56-lb.

http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/EasterPulledPork04232011/PulledPork1.jpg

Cut them into eight 5-lb Butts for easier cooking/handling. Rubbed 5 of them with Carolina Treet and Jan's Dry Rub, vacuum packed them, and refrigerated for 2 days. The other 3 Butts were vacuum packed and are in the freezer for future use. 25-lbs is an over kill but wanted to make sure everyone got their fill and then some.

http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/EasterPulledPork04232011/PulledPork3.jpg

Preheated to 225 using Hickory pellets. Took the Butts out an hour before start of cook. Started at 3 PM on Saturday for an overnight cook and hoping to have them ready by 9 AM on Sunday so I can FTC them for 4 hours and eat at 1:30 PM. Ran 4 probes (3 on the MAK and an ET-732) Internal Temperature on the Butts were 42 and 43 on the bottom and 42 and 42 on the top rack.

http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/EasterPulledPork04232011/PulledPork4.jpg

The Internal Temperatures at Midnight were 156 and 160 on the bottom and 159 and 156 on the top racks. Everything was proceeding nicely and turned in for a little snooze. Here is what they looked like at 12 AM.

http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/EasterPulledPork04232011/PulledPork5.jpg

At 9:45 AM the IT of all all Butts were 195, 194, 194, and 196 so I chose to pull them. Here they are ready for a 3 FTC.

http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/EasterPulledPork04232011/PulledPork7.jpg

The money $shot ... 2 Pulled Pork Butts. One pulled and mixed with bark and the other to show the nice bark and smoke ring. The Butts turned out great and there was more than enough for everyone. Nothing like leftover Pulled Pork!!

http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/EasterPulledPork04232011/PulledPork9.jpg

bflodan
04-25-2011, 04:15 PM
Been away in Palm Springs all weekend and was missing my MAK.. Havent had a chance to hit the butcher, I had some boneless short ribs in the fridge and some turkey for the wife, so I thought id make some burgers..

I ground the Short Ribs myself and added some Little Louies and some fresh ground Salt and Pepper..
http://i359.photobucket.com/albums/oo35/bflodan/002-1.jpg
http://i359.photobucket.com/albums/oo35/bflodan/003-4.jpg

Sliced a piece of Onion nice and thick and got my MAK Griddle nice and hot and threw some bacon on the grates.. Sauteed the onion for a couple of minutes in some EVOO
http://i359.photobucket.com/albums/oo35/bflodan/004-4.jpg
http://i359.photobucket.com/albums/oo35/bflodan/005-5.jpg

Had a little over 1/2lb of the ground Short Rib in a ball.. Dropped it on the Onion and Smashed it down with a Spatula... Did the same with turkey, minus the onions.. Seasond with some more Little Louies! Flipped maybe after about 4min or so..
http://i359.photobucket.com/albums/oo35/bflodan/006-6.jpg
http://i359.photobucket.com/albums/oo35/bflodan/007-3.jpg

Cooked about another 4 min on the other sided then topped with some Jack Cheese, Bacon, Lettuce and gotta have Avacodo!!
http://i359.photobucket.com/albums/oo35/bflodan/008-5.jpg
http://i359.photobucket.com/albums/oo35/bflodan/009-4.jpg

For as quick and easy as that was it was one of the best Burgers Ive had in awhile!!

HogSmoker
04-25-2011, 04:27 PM
The real What a Burger .. looks really tasty !

ITFD#15
04-25-2011, 04:53 PM
hey I may be out.. all cooked and some great pics, but on a long duration fire call and just got back and would much rather sit and eat my nice brisket.
Good luck everyone.
I will post tomorrow.

malawoo
04-25-2011, 05:04 PM
Well here is 2 cooks with Hickory pellets on my smith and wesson 22 Mag. First was 2 boneless rib eyes and then sausage and cheese bread. Alittle rainy out half of the 4 days
but real nice and peaceful with the wife and 2 malamutes.
http://i1087.photobucket.com/albums/j477/malawoo/001.jpg
http://i1087.photobucket.com/albums/j477/malawoo/003.jpg
http://i1087.photobucket.com/albums/j477/malawoo/005.jpg
My wife Carla's plate
http://i1087.photobucket.com/albums/j477/malawoo/006.jpg
My Plate.
http://i1087.photobucket.com/albums/j477/malawoo/007.jpg
A couple of pictures of where we were and the river right behind the RV
which is the South santiam River in Oregon
http://i1087.photobucket.com/albums/j477/malawoo/008.jpg
http://i1087.photobucket.com/albums/j477/malawoo/014.jpg
http://i1087.photobucket.com/albums/j477/malawoo/017.jpg

malawoo
04-25-2011, 05:06 PM
Great cooks everyone and Hey Rip you have some compitition on your old Traeger you must of taught them well.

HoDeDo
04-25-2011, 05:27 PM
Dinner Pics (https://picasaweb.google.com/smokeonwheels/DinnerWNeilAndPhyllis?authkey=Gv1sRgCPXmv8PPsoWJ3Q E&feat=directlink)

383inTheD
04-25-2011, 05:45 PM
I had it easy this year. My sister was doing the dinner so I got assigned just an appetizer. So I remembered I had some King Mackerel in the freezer from that last fishing charter in Florida. Hmmm, time for some smoked fish spread!

I dusted the flesh with garlic powder and paprika. Set the MAK on smoke, placed on frogmats for 4 hours until the IT hit 140.

464

The fish really turned out nice. Those who have had King before know it is a bit strong in taste usually but this turned our very mellow and not too much smoke. I'll do this again with some more of the fillets in the freezer.

While all that love was oozing out from the hood of the MAK I took advantage of the warmer box and put 3 cheese blocks in place. St. Germain cheddar, Monterey Jack, and mozzarela.

465

The cheese didn't make it to sis's house (shhhh, don't tell her) as this is currently chilling out in shrink wrap in the fridge. The boys are going to enjoy this for the trout opener this weekend (here in Michigan).

Deb
04-25-2011, 06:00 PM
Yikes....... this is going to be tough

SisInLaw
04-25-2011, 06:02 PM
Gotta love Sparky's food gifts. Spark, I'M YOUR FRIEND!!!

sparky
04-25-2011, 07:23 PM
anytime sis. :)

TentHunter
04-25-2011, 07:43 PM
Beautiful pics Malawoo! Thanks for posting them.

I almost bought one of those Traeger S & W 22 mag smokers for camping; makes me wish I had.

malawoo
04-25-2011, 07:48 PM
Its nice for camping Tent and makes a nice fire outside to warm up by kind of like a campfire when its dry and can't build a campfire.

Deb
04-25-2011, 08:05 PM
Lets go for the golden egg this week....lets knock it out of the park....How about if we set the standard for the best cooks on the planet? HOw about global warming and world peace....ok Im getting carried away but hows this for an idea?

BP wanted it and WOW – I think you guys achieved it -- definitely golden egg, knock it out of the park kind of week. If I counted correctly we have 20 entries with 17 cooks entering. I think , BP can chime in to verify , that this was the largest number of cooks entering, maybe even entry count?

I know that the tradition has been a rundown of the entries but sorry, I just don’t have the time tonight , it’s gotten so huge.

So, the winners are :

3rd place -- - Sparky – Easter Ribs -- beautiful Sparky – doing something nice for the people that touch your life (very smart to include your wife in that mix). Nothing more fulfilling than feeding the people around you.

2nd place --- Sirius76 - Very first contest entry, Good Friday Pork Extravaganza. Wow, beautiful entry right out of the box. . Pork butt, Nepas bacon beans, corn - what a meal. It doesn’t even look like you were able to get your guests to look up from their plates for the picture. I can see you will be a rookie about as long as your buddy Rip was

1st place --- Tenthunter – Apple-Smoked Crown Rack of Pork with Braised Apples & Cornbread Stuffing. Impressive ! All I can say is that I hope that someday my son cooks me an Birthday/Easter dinner that looks like that. Nothing goes better together than pork, apples & cornbread stuffing. Beautiful Cliff!

Congrats to everyone, it was really tough judging , all the entries were great:).

malawoo
04-25-2011, 08:15 PM
Congrats to all the winners. Thanks Deb wasn't a easy to Judge all the great cooks.to BP and all the cooks for wonderful cooks.

CarterQ
04-25-2011, 08:22 PM
Congrats to all the winners (technically everyone, we all win 5 bucks!) and a big thanks to Deb for judging an epic contest. Nice to see the new folks jumping in and cooking some great food. Thanks to BP too for payin to keep the lights on at the playground. Now what to cook next weekend......

Rip
04-25-2011, 08:59 PM
Congrats Cliff, Dragan, and Sparky! Thanks Deb, that couldn't have been easy. Thanks BP!
Btw, definitely the most entrants, we had 15 two weeks ago. The 4/1 contest set the bar with 22 entries...(by my unofficial count)

TentHunter
04-25-2011, 09:09 PM
Wow, this week was sure exciting. So many good entries and new entrants. Dragan hit the ground running and how about that trifecta of meat going on in Scott's pan: Brisket, Hot-smoked Sausage AND pulled pork... Beautiful!

Hats off to ITFD for giving up his time to serve the folks in his local community.

Thanks to Deb for judging what had to be the toughest one yet, and to BP!

bflodan
04-25-2011, 09:16 PM
Congrats to all the winners! Another solid week!!

Big Poppa
04-25-2011, 09:19 PM
I love this.....What do you think about the 5 bucks? Im not trying to rope you guys you can save them up and get free stuff or just a discount....

Rip
04-26-2011, 03:36 AM
I love this.....What do you think about the 5 bucks? Im not trying to rope you guys you can save them up and get free stuff or just a discount....

As stated earlier, I think it's very generous (especially considering you're already sponsoring the forum). From a sharing perspective, I think it was a home run. From a judges perspective, the tradition of judges comments (which is time consuming to prepare) may end up abbreviated, or like this week skipped. (not a complaint Deb, I understand completely!)

And, thanks BP!

TentHunter
04-26-2011, 07:32 AM
Double ditto what Rip said; it was definitely a home run!


...you can save them up and get free stuff or just a discount....

Saving them up is great. I'm saving my Big Poppa bucks to go towards upgrades for when we order a new grill. How sweet is that?

Sirius76
04-26-2011, 08:44 AM
Wow! 2nd Place!! I'm so excited! I'm truly honored AND humbled!

Thank you to everyone (especially Deb ;-) for their compliments. We had such a great time cooking and sharing this great technique to friends.

It goes with out saying, Congrats to all the other winners. You've definitely given us new ideas!

Finally. Thank you to BP for his generosity!! http://www.freesmileys.org/smileys/smiley-signs001.gif (http://www.freesmileys.org/smileys.php)

Chili Head
04-26-2011, 11:39 AM
Congrats to the winners!
You guys inspire me to be better at this hobby! You guys rock!

Thanks BP for keeping the lights on for us and the $5! It will come in handy!


Sent from my iPhone using Tapatalk

TTNuge
04-26-2011, 11:54 AM
What a weekend to be away from my grill. Congrats to all who entered and won!

sparky
04-26-2011, 05:32 PM
1st off, thanks BP for being so generous to everyone on easter. very nice thing to do. and thanks deb. alot to look at. glad it was you and not me doing it. congrats TH for the win. nicely done partner. :cool:

ITFD#15
04-26-2011, 05:39 PM
Hey good show everyone and thanks BP this place rocks......

HogSmoker
04-26-2011, 05:47 PM
I echo the congrats to the winners and too BP this was really fun. Gosh some first class looking Q-en going on in here I didn't see anything that didn't look tasty. I really enjoy PelletSmoking.com!

sparky
04-26-2011, 06:32 PM
most of us are friendly. :) some of us are cuter than others. lol.

Susan
04-26-2011, 07:20 PM
Congrats to this week's winners. Really great food....again. Nice job Deb! And thank you BP.

Star1021Scott
04-26-2011, 07:39 PM
Thanks BP!!!

Order placed!

Products Base Final
1 x MAK 1 Star Upper Rack
1 x Shamrock Food Gloves --- 3000 Series
1 x Plowboys Bovine Bold Rub
1 x Plowboys Yardbird Rub
1 x 3 Eyz Rub
1 x Little Louie's Seasoned Garlic Salt w/Pepper 14.5oz.
1 x Big Poppa's Double Secret Steak Rub 14oz.

If you had some aluminum foil I would have probably bought it to... :)

cowgirl
04-26-2011, 08:07 PM
most of us are friendly. :) some of us are cuter than others. lol.
lol Sparky.... you are one of a kind. I mean that in a good way! :)

Congratulations to the winners!! Great looking chow this week!

SisInLaw
04-26-2011, 08:10 PM
The $5 gifts are a great idea. If I were ever to win one, I'd save it up till I got like $25 or so (five wins, YEAH!) and then buy some cool stuff from the website.

Big Poppa
04-26-2011, 09:54 PM
its not wins its just posting!

ITFD#15
04-27-2011, 01:29 PM
Outstanding everyone and thanks BP