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Big Poppa
05-06-2011, 05:07 AM
Susan is getting the hot seat....She is judging for this upcoming weekends contest...

you know the drill...

First place $25.00 Big Poppa Smokers store credit
Second Place $15.00 Big Poppa Smokers Store Credit
third place $10.00 Big Poppa Smokers Store Credit

EVERYONE ELSE THAT ENTERS GETS A $5.00 store credit. You can save them up and use them all at once!

Thom Emery
05-06-2011, 05:57 AM
Thats a winner for sure

Sirius76
05-06-2011, 08:59 AM
I missed last weeks contest. I'll definitely get in on this one!

Sirius76
05-06-2011, 05:49 PM
Seis de Mayo

So after missing last weeks contest, the wife and I figured we better do something special. Yesterday being Cinco de Mayo would have been perfect but alas, we couldn't cook. So here is our Cinco de Mayo fiesta.... a day late!

Last night I spatchcocked and halved two chickens and marinated using Stubbs chicken marinade. Placed all four halves in vacuum bags, sucked out the air and let sit over night. (No pics, sorry)

This morning my wife starts her incredible home made guacamole. One of the secret ingredients in her guac is bacon. Well what better way to prep the bacon than on the Lil Tex...
http://i1217.photobucket.com/albums/dd381/Sirius76/Seis%20de%20Mayo%202011/IMG_9282Small.jpg

And finished....Boy oh boy was it excellent! Then again, when isn't bacon excellent?? I think it also goes without saying that quite a few were sampled
http://i1217.photobucket.com/albums/dd381/Sirius76/Seis%20de%20Mayo%202011/IMG_9283Small.jpg

She also prepared two traditional homemade sauces. One is a black bean sauce and the other a very authentic mole sauce. Both were very very tasty. The flavors and aromas are quite striking...
http://i1217.photobucket.com/albums/dd381/Sirius76/Seis%20de%20Mayo%202011/IMG_9284Small.jpg

The chickens went onto Lil Tex at 250 for 20 mins. Then 325 until IT of 150 and then bumped up to 375 until IT of 165.

Before...
http://i1217.photobucket.com/albums/dd381/Sirius76/Seis%20de%20Mayo%202011/IMG_9286Small.jpg

After...
http://i1217.photobucket.com/albums/dd381/Sirius76/Seis%20de%20Mayo%202011/IMG_9289Small.jpg

Pooh Bear, our 8 yr old Husky is standing guard...
http://i1217.photobucket.com/albums/dd381/Sirius76/Seis%20de%20Mayo%202011/IMG_9288Small.jpg

The chickens came off and rested for a bit before shredding. During the rest we warmed up some tortillas and smoked some corn for another traditional Mexican side dish, Elotes.

Now for anyone who has never had Elotes, let me explain. Elotes is a Mexican dish served as a side. I know of nowhere else to get it other than street vendors in Chicago, LA and in Mexico. (though I'm sure you can find it elsewhere) Elotes is made with fresh cooked corn, mayo, butter or margarine, chile and cayenne powders, Parmesan cheese (in mexico another cheese is used but here parmesan is a suitable substitute) All the ingredients are mixed together served scraped off the cob in a cup or the entire is cob is impaled on stick and the ingredients are smothered onto the cob. (very messy. I like the cup better. especially on the street) We thought it would add a nice twist to cook it with some smoke. Well, it surely didn't disappoint!
http://i1217.photobucket.com/albums/dd381/Sirius76/Seis%20de%20Mayo%202011/IMG_9285Small.jpg

http://i1217.photobucket.com/albums/dd381/Sirius76/Seis%20de%20Mayo%202011/IMG_9292Small.jpg

So here is the money shot.... Shredded smoked chicken with black bean sauce and a mole sauce. Homemade guac with smoked bacon. Smoked elotes. Limes and accessories. And last but definitely not least, authentic Mexican cervesa...Sol!
http://i1217.photobucket.com/albums/dd381/Sirius76/Seis%20de%20Mayo%202011/IMG_9294Small.jpg

And finally, for dessert. What kind of Seis de Mayo fiesta would it be without something sweet.

Flan!
http://i1217.photobucket.com/albums/dd381/Sirius76/Seis%20de%20Mayo%202011/IMG_9295Small.jpg

The meal was fantastic!! What can I say?? We are loving smoking more and more with every cook! And the best part? We only shredded one chicken! We have another whole smoked chicken for tomorrow! Yes!

Now...

Gracias & buenos noches!

Big Poppa
05-06-2011, 06:11 PM
Niiiiicee!!!!!!

Rip
05-06-2011, 07:17 PM
Looks awesome Dragan! Nancy says we now have the first menu item for our next visit to Chicago.

TentHunter
05-06-2011, 07:22 PM
Seis de Mayo

Well what better way to prep the bacon than on the Lil Tex...
...Boy oh boy was it excellent! Then again, when isn't bacon excellent?? I think it also goes without saying that quite a few were sampled ...

LOL, I was comparing the Before & After pics and thought, "Boy I've heard of bacon shrinking before, but..." He he ;)

It looks great Sirius!

Interesting Note: We get elotes (served on the cob with mayo, chili powder & Parmesan) in season at our local Mexican restaurant. The cheese used in Mexico is called Cotija cheese - Wikipedia (http://en.wikipedia.org/wiki/Cotija_cheese) (basically Mexican Parmesan). The restaurant owner just happens to be from the town of Cotija, Michoacan, Mexico.

Susan
05-07-2011, 04:16 AM
Oy! A newbie in the Hot Seat. Well, bring on your cooks, make me drool and we'll have some fun :)

Big Poppa
05-07-2011, 05:05 AM
Susan didnt know that there is no free pellet lunch! The winner of a current week is the next weeks judge!

SmokeAndSpice
05-07-2011, 09:35 AM
I such a newbie that I don't know "the drill." What's the deal with the weekly contests?

sparky
05-07-2011, 09:49 AM
time for fire up the grills and have fun trying to beat carter, rip, deb, susan, TH and the rest of the crew here. just be glad BP isn't cooking against us. the BBQ guru is a great chef. i am really glad were not going up against jeanie. we would all lose every week if we did. :(

Rip
05-07-2011, 09:54 AM
Pretty straight forward...you cook, you take pics, you post your pics to the contest thread with details about your process...we all get to enjoy seeing what you're doing...and at the very least you get $5 store credit at BigPoppaSmokers.com...just for entering! The top three entries, as judged by last weeks winner, win a little more store credit. You can enter as many cooks as you like. You have to use a pellet cooker or use pellets in a foil pouch etc. It's implied you post cooks from this week. I think that's about it. I'm sure others will chime in with anything I left out.

You can go look at the last few weeks contest to get a feel for it. The main idea is to encourage people to share their cooks! Big, small, fancy, simple, it's all good and all good for $5! Thanks BP!

TentHunter
05-07-2011, 11:40 AM
...just be glad BP isn't cooking against us. I am really glad were not going up against jeanie. we would all lose every week if we did. :(

Amen to that on both counts brother!

Chili Head
05-07-2011, 06:36 PM
Sent from my iPhone using Tapatalk

Chili Head
05-07-2011, 06:58 PM
Today we had a belated Christmas diner with the wife's side of the family..yeah a little late I know. With the past illnesses and the snow storm we had back in december finally everyone is healthy and we were able to get together. The tradition has been rib-eyes on the grill, twice baked potatoes and all the trimmings. This year we had ribs to go with it! A Christmas / Mothers day feast!
First item on 390 today was almonds.. Smoked with hickory for 60 minutes and a dusting of MAK chipoltle rub with a teaspoon of Cayenne pepper for a little kick.
I used 2 cups of salted roasted almonds, 1 tsp olive oil, 2 Tbs of the MAK chipoltle and 1 tsp of cayenne pepper. Just the right amount of sweet and spicy from the rub and the perfect kick in the pants from the cayenne. Add cold beer and oh boy!!
The perfect before diner snack!

http://tapatalk.com/mu/46e1abae-f4c4-15bc.jpg
http://tapatalk.com/mu/46e1abae-f49f-316c.jpg
http://tapatalk.com/mu/46e1abae-f4b0-47ab.jpg

Now I did drop the ball and didn't get pictures of the ribs..I didn't even think about it with the 10 other things going on in my head lol.

I did get pictures of the steaks and the one lone twice baked potato (mine) that was cooked on the MAK. The wife was afraid no one would like their potatoes cooked on the MAK so I only did mine.

http://tapatalk.com/mu/46e1abae-f527-46ca.jpg

I also grilled some pineapple, I did some plain and some marinated in gunshot sauce.

http://tapatalk.com/mu/46e1abae-f63e-5986.jpg

I gotta tell ya the sweetness of the pineapple and the spicy tartness of the gunshot sauce really surprised me how well the two complemented each other. This sauce is quickly becoming a favorite.

When I came into the kitchen with the grilled pineapple everyone was already digging in and I missed finished pictures of the entire spread. I did however get a picture of my plate before I got to eating.

http://tapatalk.com/mu/46e1abae-f778-a7ea.jpg

The food was excellent and the family being over was even better!




Sent from my iPhone using Tapatalk

TentHunter
05-08-2011, 05:35 AM
I did get pictures of the steaks and the one lone twice baked potato (mine) that was cooked on the MAK. The wife was afraid no one would like their potatoes cooked on the MAK so I only did mine.

I'm willing to bet she's never had a potato baked on a grill/smoker. I'm also willing to bet yours was the best tasting one! :)

CarterQ
05-08-2011, 08:13 AM
Work has been crazy busy so I haven't even touched a cooker in over a week, had to fire up the MAK to stop the shakes.....

Decided to try some stuffed chicken breasts-

Started with the stuffing - Spinach, Ricotta Cheese, Parmesean Reggiano cheese, garlic, ginger, pine nuts, and salt and pepper

http://i740.photobucket.com/albums/xx48/carter93230/Chicken%20Stuffed%20Floretine/5c4e1205.jpg

Butterflied a couple boneless skinless breasts

http://i740.photobucket.com/albums/xx48/carter93230/Chicken%20Stuffed%20Floretine/5f075e33.jpg

Stuffed em with the spinach mix and closed back up

http://i740.photobucket.com/albums/xx48/carter93230/Chicken%20Stuffed%20Floretine/0d80bee6.jpg

Hit em with a light dusting of Little Louies w/ Pepper

http://i740.photobucket.com/albums/xx48/carter93230/Chicken%20Stuffed%20Floretine/915d4799.jpg

Wrapped them in Prosciutto to seal the deal

http://i740.photobucket.com/albums/xx48/carter93230/Chicken%20Stuffed%20Floretine/dcf4dd32.jpg

Onto the MAK at 275 for a bit and then up to 400

http://i740.photobucket.com/albums/xx48/carter93230/Chicken%20Stuffed%20Floretine/c7c0f98d.jpg

Season up some veggies with Desert Gold

http://i740.photobucket.com/albums/xx48/carter93230/Chicken%20Stuffed%20Floretine/5f1ad757.jpg

Veggies on the grill

http://i740.photobucket.com/albums/xx48/carter93230/Chicken%20Stuffed%20Floretine/8a882a14.jpg

Chicken done and resting

http://i740.photobucket.com/albums/xx48/carter93230/Chicken%20Stuffed%20Floretine/6addd0d2.jpg

Served the chicken and veggies with a Balsamic pasta salad and enjoy

http://i740.photobucket.com/albums/xx48/carter93230/Chicken%20Stuffed%20Floretine/d3472189.jpg

Very happy with this one and even happier with my time on the MAK!

ITFD#15
05-08-2011, 09:38 AM
Yesterday was ribs for me day.
Back before I had the pellet smoker I used a kettle BBQ and a gasser and one of the recipes that I did quite often was one that I got from BBQ Pit Boys called Jacks Ribs. Of course I have modded it to suit my taste. They where always fun and taste so like everyone I am trying something different with the same Jacks Ribs twist..

Prepped ribs as normal used mustard and 3EYZ and on the Traeger at 180.
Temped the ribs and pulled them at 140 IT
http://i600.photobucket.com/albums/tt84/dougmcewen/IMG_8812.jpg
This is where the old rib recipe kicks in, close to tinfoiling but a little more stuff. Prepared BBQ sauce 50/50 with pineapple juice added one large jalapeno, mid red onion and fresh pressed garlic. mix all ingredients and sinner on stove. I do this warm everything up and not cool the ribs
place ribs in tin pan, add mixure and cover with foil. Back on the Traeger at 250 for one hour.
http://i600.photobucket.com/albums/tt84/dougmcewen/IMG_8810.jpg
http://i600.photobucket.com/albums/tt84/dougmcewen/IMG_8814.jpg
Back on the grill at the same temp with the sauce to finish. Glazing the ribs with the sauce, I mop two or three times in about 3/4 of an hour.
Taste taste they remind me of the rib that you might find in a bar and grill, I call them sticky ribs
Add some corn, rice, beans and stewed tomato's, fresh market bread and top that with the Dover Nascar race....
http://i600.photobucket.com/albums/tt84/dougmcewen/IMG_8815.jpg
http://i600.photobucket.com/albums/tt84/dougmcewen/IMG_8818.jpg
http://i600.photobucket.com/albums/tt84/dougmcewen/IMG_8820.jpg
Perfect

sparky
05-08-2011, 09:43 AM
that looks real good partner. nice plate. i do love ribs.....:)

ITFD#15
05-08-2011, 03:08 PM
Thanks sparky they where good.
Just on a mothers day pellet smoking mission, got a pea meal bacon, chicken, and bannock.
O ya and a couple of nice strip loins for me done on old faithful

bflodan
05-08-2011, 03:25 PM
Wanted to try something a little different and Ive been thinking about this idea for awhile... I got a nice Kurobuta Pork Roast from the local Butcher.. I then took some Honeycomb and mashed with the back of a spoon and spread it best I could all over the roast and then seasoned with some Little Louies and some Obie-Cues... I also had some left over Short Ribs that I decided to add also...
http://i359.photobucket.com/albums/oo35/bflodan/001-5.jpg
http://i359.photobucket.com/albums/oo35/bflodan/002-2.jpg
http://i359.photobucket.com/albums/oo35/bflodan/004-5.jpg

For the Short Ribs I used a little Carolina Treet as glue and then some Little Louies and Obie-Cues..
http://i359.photobucket.com/albums/oo35/bflodan/003-5.jpg
http://i359.photobucket.com/albums/oo35/bflodan/006-7.jpg

I pulled the Roast when it hit about 155 and let it rest I also pulled the Short Ribs at the same time...They where at about 183
http://i359.photobucket.com/albums/oo35/bflodan/009-5.jpg
http://i359.photobucket.com/albums/oo35/bflodan/008-6.jpg
http://i359.photobucket.com/albums/oo35/bflodan/014-1.jpg

Plated with some Roasted Yukons and a Salad(not shown)..
http://i359.photobucket.com/albums/oo35/bflodan/015-2.jpg
http://i359.photobucket.com/albums/oo35/bflodan/016-1.jpg

We LOVED it!! Cant wait to do this one again!!

Big Poppa
05-08-2011, 04:09 PM
NIIIICEEEEEEE cooking all!

FLBentRider
05-08-2011, 05:34 PM
The Mrs had a meat loaf ready to go Saturday afternoon, She usually does it in the oven, I suggested the MAK.

Onto the MAK @325F with Perfect mix pellets
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0445Medium.jpg

Ready for Sauce
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0446Medium.jpg

Sauced and ready to rest
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0447Medium.jpg

Time to Slice

http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0448Medium.jpg

Sliced
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0450Medium.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0449Medium.jpg

Plated with some fresh corn on the cob on the side
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0451Medium.jpg

It was a little crispy on the bottom, but overall very good

TentHunter
05-08-2011, 05:53 PM
The Mrs had a meat loaf ready to go Saturday afternoon, She usually does it in the oven, I suggested the MAK.

Nice suggestion :). It looks gorgeous. I love the closeup showing the smoke ring!

TentHunter
05-08-2011, 06:15 PM
Saturday evening's menu includes:

- Black Walnut Smoked Short Ribs with Bourbon BBQ Sauce
- BBQ Bourbon Baked Beans
- ABT's & Chili Cheese Poppers

Part 1: Black Walnut Smoked Short ribs with Bourbon BBQ sauce

Started with some Beef Short Ribs dusted with some Little Louie's w/Black Pepper & Smoking Guns 'Sweet Heat' rubs. Onto the Stoven with Black Walnut Pellets to smoke for a while before cranking heat up to about 275°.
https://lh3.googleusercontent.com/_lV0r2WmItQc/TccN95fYbKI/AAAAAAAAA3U/xrSA29fyezo/s640/SHTRIB01.JPG

Time to make some Kentucky Bourbon BBQ sauce.
https://lh3.googleusercontent.com/_lV0r2WmItQc/TccN9zjgPrI/AAAAAAAAA3g/YMy79bx5mc8/s640/SHTRIB02.JPG



Part 2: ABT's & Chili Cheese Poppers

Rewind to last week when I smoked some homemade Kielbasa. I cut a couple links into some sticks for some ABT's while the wife made up some cheddar/cream cheese filling.
https://lh6.googleusercontent.com/_lV0r2WmItQc/TccN-AXCbEI/AAAAAAAAA3Y/BubYZipDfRg/s640/SHTRIB04.JPG

We cut up some Jalapenos & Red Bell peppers.
https://lh3.googleusercontent.com/_lV0r2WmItQc/TccN-OBXxXI/AAAAAAAAA3c/0tUQxdSZVYU/SHTRIB05.JPG

We also mixed up some Chili-Cheese-Beef filling (Ground Beef, Sharp Cheddar, minced onion,a little salt & some chili powder.
https://lh4.googleusercontent.com/_lV0r2WmItQc/TccN-jfWQDI/AAAAAAAAA3k/eax5h_viQ2Q/SHTRIB06.JPG

When the short ribs had a nice color they were foiled with some braising liquid and put on to braise while the poppers smoked.
https://lh6.googleusercontent.com/_lV0r2WmItQc/TccN-xVrw3I/AAAAAAAAA3o/wSapdgkMRtc/SHTRIB07.JPG



Part 3: BBQ Bourbon Baked Beans
I sautéed some Bacon with chopped onion, added some salt, pepper, smoked paprika. Dumped in two cans of beans, a little brown sugar, a cup of the homemade Bourbon BBQ Sauce and heated through.
https://lh5.googleusercontent.com/_lV0r2WmItQc/TccN_VQ8iZI/AAAAAAAAA3w/f9SaDKq_cmY/s640/SHTRIB08.JPG

The beans went on to pickup some smoke while the popper & ribs finished.
https://lh6.googleusercontent.com/_lV0r2WmItQc/TccN_RQN_0I/AAAAAAAAA3s/fTSqO_AEcKc/SHTRIB09.JPG

The ABT's were scrumptious. Smoky tender bacon on the outside and the kielbasa sticks were nice and smoky with the hot & creamy sharp cheddar filling. The Chili-Cheese Poppers had that classic southwestern flavor.
https://lh6.googleusercontent.com/_lV0r2WmItQc/TccOAPpSNXI/AAAAAAAAA30/DaD2fK-Zx-I/s640/SHTRIB10.JPG


The Beef Short Ribs plated with some beans & Poppers.
https://lh4.googleusercontent.com/_lV0r2WmItQc/TccN9muWI1I/AAAAAAAAA3Q/rSqrPM7bJC8/SHTRIB11.JPG

The short ribs were tangy and smoky. The Black Walnut smoke is like a more robust perfumy version of hickory with a hint of saltiness that balances well with a sweet tangy sauce. The beans were also sweet & tangy, slightly spicy with a just hint of the Kentucky Bourbon.

Thanks!

HogSmoker
05-08-2011, 06:21 PM
Some great looking food all entries look really tasty. I smoked baby-back ribs and they came out really good when everyone asked when are you doing this again must be a good sign . I have tried several times to put the pictures on here and enter the contest just can't get them too upload very upsetting to me.
Its always a pleasure too see all the good cooking you folks do.

FLBentRider
05-08-2011, 06:24 PM
You need to use photobucket or a similar image host. upload you pictures there and use the IMG links.

sparky
05-08-2011, 06:50 PM
Sparky's Mother's Day Ribs

been a pretty good day here. whole family together. playing some frisbee in the front yard, drinking some Ft's in the back. lots of good eats here. well, on to the show.

use my favorite rub on 1 rack of spares and 1 rack of baby backs.
http://i1202.photobucket.com/albums/bb366/sparky5353/mak%2014/P5080009.jpg
onto #336 at ?
http://i1202.photobucket.com/albums/bb366/sparky5353/mak%2014/P5080012.jpg
flipped after 1 hour
http://i1202.photobucket.com/albums/bb366/sparky5353/mak%2014/P5080016.jpg
after the 2 hour mark i wrapped w/ goodies
http://i1202.photobucket.com/albums/bb366/sparky5353/mak%2014/P5080017.jpg
after 1 more hour, ooooo. looks nice.
http://i1202.photobucket.com/albums/bb366/sparky5353/mak%2014/P5080020.jpg
back on for 1/2 hour more
http://i1202.photobucket.com/albums/bb366/sparky5353/mak%2014/P5080025.jpg
look at the color that the little louie's puts down. these are excellent color for a rib.
http://i1202.photobucket.com/albums/bb366/sparky5353/mak%2014/P5080034.jpg
put in here until the rest of dinner was done. another nice feature on the mak 2 star.
http://i1202.photobucket.com/albums/bb366/sparky5353/mak%2014/P5080049.jpg
din, din time.
http://i1202.photobucket.com/albums/bb366/sparky5353/mak%2014/P5080052.jpg
it was a great day here for us. nice to see all the kids together and their others. good to see my grandson too. alot of fun in old spark's house today.

Rip
05-08-2011, 07:13 PM
Had a request for ribs today, so ribs it is!

Rounded up the usual suspects...
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2235sm.jpg

Also decided to try making some Jack Daniels BBQ sauce
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2238sm.jpg

Today's secret ingredient, marinaded one rack with this
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2239sm.jpg

Decided to try making Jeanie's bacon wrapped brussel sprouts...no bacon, used sliced turkey instead, into the smoker drawer while the ribs cooked...(just goofing around at this point, turkey cooks nothing like bacon, need to use bacon next time and probably partially steam the brussel sprouts first) Once the ribs were done, these were moved to the main grill at 325.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2247sm.jpg

The ribs were cooked at 225, two hours naked, one hour foiled, then ~30 minutes more for mop/glaze/sauce. So lets see...we had 1 rack foiled with hot wing style sauce and as a mop. 1 rack foiled with brown sugar-butter-honey mopped with Western BBQ sauce. 1/2 rack SOW marinade/SOW in foil/SOW mop, 1/2 rack SOW marinade/SOW in foil/JD sauce mop, 1/2 rack B-S-B-H foil/JD sauce mop, 1/2 rack B-S-B-H foil with Apple Habanero Rib Candy glaze (got all that?)
Here's the family portrait:
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2252sm.jpg

Ready to eat:
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2253sm.jpg

My plate. One of each on the ribs, mashed potatoes and brussel sprouts (both topped with jalapeno garlic butter and smoked habanero cheddar cheese).
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2255sm.jpg

And for dessert we had homemade cinnamon rolls!
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2250sm.jpg

Happy Mother's Day!

Oh the verdict, top choice was JD Sauce with SOW marinade!

ITFD#15
05-08-2011, 07:49 PM
Who wants flowers and chocolate when you can have bacon and chicken for mothers day.
On call so mom will get her goods tomorrow.
First is Pea meal Bacon or Canadian Bacon as it is sometimes called. This was a packaged cured or pickled bacon, I cut it in half to reduce the cook time and rubbed with Obie-Cues Sweet N Heat and into the Traeger at 225
Second is a spatchcock chicken with a change, I injected the bird with a mixture of 3/4 melted butter 1/4 bacon drippings and a dash of garlic power and also used it as the glue. Rubbed with my own mix and onto the grill
http://i600.photobucket.com/albums/tt84/dougmcewen/IMG_8823.jpg
http://i600.photobucket.com/albums/tt84/dougmcewen/IMG_8826.jpg
A few hours later and a bit of a lag at 160 IT on the bacon and the chicken and one half of the bacon where pulled.
Chicken at 180 IT and bacon at 190 IT Wrapped in tinfoil and ready for delivery.
The injection was a twist and using the butter and bacon dripping gave the skin a nice crispy look.
http://i600.photobucket.com/albums/tt84/dougmcewen/IMG_8827.jpg
Mom is lucky its mothers day because it took a lot of restraint to not dig in.

smoker pete
05-08-2011, 08:46 PM
My contribution to this year's Mother's Day celebration at my Son's house was the Chicken, and Appetizers. Picked up 4 nice Chickens at Costco. Each were about 6-lbs and I figured that would handle about a dozen people. I also decided to do some Atomic Buffalo Turds (ABTs) and MOINK Balls since I've never done either.

Chose to spike up the cream cheese with some grated cheddar cheese and Soileau's Cajun Seasoning. For good measure, I threw in a Lit'l Smokie in each ABT before wrapping it up with a half of slice of bacon. The MOINK Balls were Costo Meat Balls wrapped with a half slice of bacon.

http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/MAK4Spatchcock05082011/MomDay1.jpg

Spatchcocked the Chickens and rubbed them with some Annie's Roasted Garlic EVOO and Fagundes Seasoning under and on the skin. Notice the nice plate of Chicken Livers and Hearts waiting for the sauté pan. Yum ... made for a nice snack!!

http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/MAK4Spatchcock05082011/MomDay2.jpg

Pre-heated to 350º, turned it down to SMOKE and threw the spatchcock chickens in for an hour of Apple smoke.

http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/MAK4Spatchcock05082011/MomDay3.jpg

After an hour of Apple smoke, bumped the Setpoint to 300º and threw in the MOINK Balls and ABTs.

http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/MAK4Spatchcock05082011/MomDay4.jpg

Pulled the MOINK Balls and ABTs after about an hour and a half.

http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/MAK4Spatchcock05082011/MomDay5.jpg

Pulled the chickens when the IT hit 165º in the thickest part of the breast. Took the chicken about 2 hours and 45 minutes total.

http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/MAK4Spatchcock05082011/MomDay6.jpg

The money $shot ... Fall off the bone Apple Smoked Spatchcock Chickens along with some MOINK Balls and Atomic Buffalo Turds for Appetizers. A great time was had by all and best of all the Moms didn't do a thing except relax, enjoy, and be waited on ...

http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/MAK4Spatchcock05082011/MomDay7.jpg

3Bs-Bar-B-Que
05-08-2011, 09:23 PM
looks good pete

squirtthecat
05-09-2011, 05:01 AM
Just a few.. :D

https://lh3.googleusercontent.com/_CbvAIVzmFFM/TcSNFGqmS6I/AAAAAAABX-Q/Q4n2hDGx-9o/s800/IMGP2832.JPG

About 56 pounds.


I've got a bucket of Salt Lick Clone mixed up.

https://lh4.googleusercontent.com/_CbvAIVzmFFM/TcSM-Lv_3ZI/AAAAAAABX98/5Ikvyps5Wcc/s800/IMGP2825.JPG


CYM for glue, and pile the rub on.

https://lh6.googleusercontent.com/_CbvAIVzmFFM/TcSNI-3u5GI/AAAAAAABX-Y/UvMMKL1CsG0/s800/IMGP2835.JPG


Times 2.

https://lh5.googleusercontent.com/_CbvAIVzmFFM/TcSNMaKL1NI/AAAAAAABX-g/MdXmF8xtL84/s800/IMGP2845.JPG



My helpers.

https://lh5.googleusercontent.com/_CbvAIVzmFFM/TcShVltqZ1I/AAAAAAABX-4/yxmS2PYKWnQ/s800/IMGP2802.JPG

https://lh3.googleusercontent.com/_CbvAIVzmFFM/TcSNBaFNq7I/AAAAAAABX-E/-6vZGmAG3wU/s800/IMGP2829.JPG


Ran the MAK for a couple hours on 'smoke', then bumped to 230° for the overnight ride.


--

Started pulling them off around 9:30 the next morning. The last straggler came off around 1:30 in the afternoon

1-2-3-4-5-6-7-8..

https://lh4.googleusercontent.com/_CbvAIVzmFFM/Tca1dXaotxI/AAAAAAABYFM/CMBOPiQp00c/s800/Send%20To%20Picasa1.jpg

--


Gave one to a friend, and pulled the rest that evening..

https://lh6.googleusercontent.com/_CbvAIVzmFFM/TcXVFtjGPaI/AAAAAAABYEA/Cz-Sm9g6WeM/s800/IMGP2919.JPG

Bagged up and ready for delivery.

https://lh3.googleusercontent.com/_CbvAIVzmFFM/TcX3BHCRHZI/AAAAAAABYEw/hUz6puj-MW4/s800/20110507203547.jpg

squirtthecat
05-09-2011, 05:08 AM
A buddy of mine replaced the brakes on my car while we were in NOLA. Saved me a FORTUNE.

He only asked for some Abita beer (check!) and 'something out of the smoker' in return. Time to start paying back..


1 Traeger loaded with Hickory.

https://lh4.googleusercontent.com/_CbvAIVzmFFM/TcVUvFeO5XI/AAAAAAABYAE/Pup3V4hChcw/s800/IMGP2851.JPG


Spareribs w/ tips. (times 3)

https://lh4.googleusercontent.com/_CbvAIVzmFFM/TcVU3SgN8YI/AAAAAAABYAU/5M7roilhTaw/s800/IMGP2855.JPG


CT and Meadow Creek bringing the flavor.

https://lh4.googleusercontent.com/_CbvAIVzmFFM/TcVUzTXh_HI/AAAAAAABYAM/N9LQ0yb4i4Q/s800/IMGP2852.JPG


Make a mess. (good thing it's nice outside and I can do this on the picnic table)

https://lh4.googleusercontent.com/_CbvAIVzmFFM/TcVU6mAsZWI/AAAAAAABYAc/TaHx8MqAmRw/s800/IMGP2857.JPG


I could only fit 3 racks and 2 tips in the Traeger.

https://lh4.googleusercontent.com/_CbvAIVzmFFM/TcVVCV2J_fI/AAAAAAABYAs/xkN7i1YBrsQ/s800/IMGP2861.JPG


My favorite rib cooking temp.

https://lh6.googleusercontent.com/_CbvAIVzmFFM/TcVnAZXn5iI/AAAAAAABYBk/EtoUIJnV_U4/s800/IMGP2874.JPG

These went back in the fridge until I can get some space on the top rack of the MAK.

https://lh4.googleusercontent.com/_CbvAIVzmFFM/TcVU-GmiN3I/AAAAAAABYAk/ZIHE0gouyRM/s800/IMGP2859.JPG


2.5 hour mark, spritzed with some cider vinegar.

https://lh4.googleusercontent.com/_CbvAIVzmFFM/TcVnKFlykDI/AAAAAAABYB0/5M3vmZWVpc0/s800/IMGP2878.JPG


Sometime around 1 that afternoon.

https://lh5.googleusercontent.com/_CbvAIVzmFFM/TcWkZUkemTI/AAAAAAABYC8/_XqxhCF0tds/s800/IMGP2904.JPG


https://lh4.googleusercontent.com/_CbvAIVzmFFM/TcWkdeuBA3I/AAAAAAABYDE/Tp-E8QX9FR8/s800/IMGP2908.JPG


I think they broke them out for Mother's Day dinner yesterday.

TentHunter
05-09-2011, 06:04 AM
Cool trade; Brake job for Ribs. Love it!

squirtthecat
05-09-2011, 07:02 AM
Cool trade; Brake job for Ribs. Love it!

That was more of a down payment... He got one of those butts as well. :D

TentHunter
05-09-2011, 09:05 AM
Mom said she wanted ribs. I hadn't cooked any Vidalia Onion Peach Ribs for a while so I thought they were in order. We also cooked up some Potato Puffs.


I started with a rack of spareribs trimmed to a St. Louis cut and rubbed them down with some homemade rib rub. Peaches in the recipe, so Peach pellets for smoke.
https://lh4.googleusercontent.com/_lV0r2WmItQc/TcflSJtQBCI/AAAAAAAAA4c/LnrhzpJ9cb4/MD01.JPG


Some peaches were thawed & sliced. After two hours the ribs were foiled with some Bourbon Braising liquid: Kentucky Bourbon, brown sugar, cider vinegar & red pepper flakes. I layered some Vidalia Onions & peach slices on top, wrapped and back on for an hour to braise.
https://lh4.googleusercontent.com/_lV0r2WmItQc/TcflR6NFM-I/AAAAAAAAA4g/ZZRxJBHRCAU/s720/MD02.JPG


After an hour braising, the peaches, onion & smoky juices were chopped in a food processor then added to an equal amount of my homemade Bourbon BBQ Sauce. This was used to glaze the ribs.
https://lh4.googleusercontent.com/_lV0r2WmItQc/TcflSCCstkI/AAAAAAAAA4k/qVnkYDHV9QE/s720/MD03.JPG



Potato Puffs
I was looking for something to do with potatoes, I came up with these:

Dice up some potatoes and parboil them just until fork tender. Sautee a little bacon and spring onion and mix with the drained potatoes and add a little fresh cracked Black Pepper. Cut a can of puff (cresent) pastry into squares. Put a big spoonful of the potato filling in and seal.
https://lh3.googleusercontent.com/_lV0r2WmItQc/TcflSsYhzVI/AAAAAAAAA4o/Uv1AGlQs9lU/s640/MD04.JPG


They baked while the ribs finished, flipped them once to brown evenly.
The Frogmats worked great to keep these from sticking!
https://lh4.googleusercontent.com/_lV0r2WmItQc/Tchprno99FI/AAAAAAAAA5Q/iXFXCn9wBu4/MD04b.JPG


The ribs glazed & finished.
https://lh5.googleusercontent.com/_lV0r2WmItQc/TcflS2LeiYI/AAAAAAAAA4s/vftBK3iOACw/s640/MD05.JPG


The ribs were tender & juicy. The Bourbon-Vidalia onion-peach glazed was tangy with a hint of the sweet onion & peaches with a nice little after kick from the red pepper flakes. The slightly sweet peach smoke paired perfectly with the peaches in the glaze.
https://lh6.googleusercontent.com/_lV0r2WmItQc/TcflTSUh-HI/AAAAAAAAA4w/MtA1Q_O-2Fw/s640/MD06.JPG

The Potato Puffs were great. Nice flaky crust & the flavor of the spring onion came through nicely in the potato bacon filling. Definitely a must do again item!
https://lh6.googleusercontent.com/_lV0r2WmItQc/TcflRoRsOnI/AAAAAAAAA4Y/xAu3aTU_m54/s640/MD07.JPG


Thanks again for looking! :)

sparky
05-09-2011, 09:06 AM
I trade stuff for my ribs also. love the barter system. i give you this and you give me that. it works.

TTNuge
05-09-2011, 09:10 AM
Mother's Day Ribs
Made these for my Mom who loves a saucy rib. Rubbed with Little Louie's w/Pepper and some 3 Eyz Rub. Onto the MAK with smoke for 2 hours.

http://images58.fotki.com/v510/photos/9/910849/8635634/IMG_4004-vi.jpg

Pictures were limited due to the rain storm that passed thru, MAK and the Remote Pellet Boss kept on cooking though.

http://images112.fotki.com/v106/photos/9/910849/8635634/IMG_4006-vi.jpg

After being foiled for about an hour I pulled them out, cranked the MAK up to 260*, sauced right away and then once again 30 minutes later with Blue's Hog BBQ Sauce.

http://images50.fotki.com/v393/photos/9/910849/8635634/IMG_4008-vi.jpg

Almost missed the plated pics, the tribe was hungry. Some corn bread and mashed potatoes on the side.

http://images58.fotki.com/v132/photos/9/910849/8635634/IMG_4010-vi.jpg

Will approves! Good enough for me.

http://images112.fotki.com/v495/photos/9/910849/8635634/IMG_4011-vi.jpg

CarterQ
05-09-2011, 10:16 AM
Had all the Mom's over at our place yesterday and the request was for pork so I obliged.

Got a pork loin and discovered it was really 2 upon opening.....

http://i740.photobucket.com/albums/xx48/carter93230/Marinated%20Pork%20Loin/c786f2b5.jpg

Made a marinade using soy sauce, brown sugar, dry sherry, onion, garlic, cinnamon, and olive oil

http://i740.photobucket.com/albums/xx48/carter93230/Marinated%20Pork%20Loin/0d1bf088.jpg

Everyone into the Marinade Express

http://i740.photobucket.com/albums/xx48/carter93230/Marinated%20Pork%20Loin/46e7378b.jpg

After marinading onto the hasty bake for a little sear over Oak lump and oak pellets

http://i740.photobucket.com/albums/xx48/carter93230/Marinated%20Pork%20Loin/53e5b188.jpg

Let it ride on indirect heat until 155

http://i740.photobucket.com/albums/xx48/carter93230/Marinated%20Pork%20Loin/a4275346.jpg

While the pork is cooking do some of BP's smoked taters seasoned with Desert Gold on the MAK running @400

http://i740.photobucket.com/albums/xx48/carter93230/Marinated%20Pork%20Loin/05ab6d89.jpg

Pork Done and resting

http://i740.photobucket.com/albums/xx48/carter93230/Marinated%20Pork%20Loin/19500abd.jpg

Sliced up

http://i740.photobucket.com/albums/xx48/carter93230/Marinated%20Pork%20Loin/b2e8357b.jpg

Taters ready

http://i740.photobucket.com/albums/xx48/carter93230/Marinated%20Pork%20Loin/1f64180d.jpg

Mom's day dinner is served

http://i740.photobucket.com/albums/xx48/carter93230/Marinated%20Pork%20Loin/ff49ef7d.jpg

TentHunter
05-09-2011, 12:46 PM
Susan has her work cut out with all these fab entries.

Deb
05-09-2011, 02:42 PM
Susan has her work cut out with all these fab entries.

she sure does, glad it's not me

HogSmoker
05-09-2011, 07:47 PM
Thanks FLBentRider down loaded photobucket and figured it out... day late on the contest though lol.

Susan
05-10-2011, 02:46 AM
TentHunter was right on the mark when he stated I’d have my work cut out for me judging this week’s entries. There is a lot of talent and creativity represented here and I find it remarkable that technology has provided us the platform to display and share these talents. And thank you Big Poppa for your incentive to encourage participation.

I know that it’s sometimes customary to recap the individual entries submitted but as a newbie judge and given the number of participating cooks this week, I’m going to keep this short and move right into the meat of the matter. I do want to state that every entry had me wishing I could have been joining each one of you for dinner.

Here were go:

Third Place: CarterQ. Florentine Stuffed Chicken Breasts. This was one elegant cook and nice pairing of flavors for the stuffing! The Prosciutto brought a whole new dimension to the palate and your grilled peppers and zucchini were done to perfection. The Balsamic vinegar for the pasta salad set it apart from the norm and complemented the whole meal. The plating was very appealing. Job well done. Thank you.

Second Place: TentHunter. Vidalia Onion Peach Ribs. You had me with the Vidalia onions! I could taste the combination of bourbon, onions and peach and red pepper flakes for a punch of heat and add peach pellets to the mix and you created one great flavor. The potato puffs were a great side to complement these special ribs. Thank you for sharing this with all of us.


First Place: Sirius76: Seis de Mayo. You rocked it this week with your spatchcock, shredded, smoked chicken, black bean and mole sauce, guacamole, smoked Elotes and the finishing touch, the Flan. This whole cook had me drooling as you brought each side into play to complete a delightful, tasty and well-timed Mexican meal. Thank you for sharing this with all of us. Congratulations.

Thanks to everyone for this week’s wonderful submissions of really great foods. If you haven’t had the honor of sitting in the judge’s hot seat, you have no idea how hard it is to pick the top three but it’s fun. And for all of you who worked Bourbon into your cooks, I loved it. Although I missed the Kentucky Derby, it was nice to see Kentucky represented in your wonderful creations.

Deb
05-10-2011, 02:59 AM
Congrats Sirius76, TH & CarterQ!!!

FLBentRider
05-10-2011, 03:08 AM
Congrats to the winners!

Rip
05-10-2011, 03:23 AM
Good job Susan, this was another great week of entries. Congrats to Dragan, Cliff, and Carter! Thanks BP!

squirtthecat
05-10-2011, 05:13 AM
Very very nice!

Vaughn
05-10-2011, 05:28 AM
Add me to the list of newbies who would like the details for the weekly contest.

Big Poppa
05-10-2011, 05:45 AM
Vaughn You get a photobucket accoung and use the img code fro cut and paste here to show your pics...just for entering you get a $5 store credit...save them up and soak me! The winner of the previous week is the current weeks judge1

CarterQ
05-10-2011, 06:03 AM
Congrats Dragan, Cliff, and all the entrants! Another week of solid cooks proving again why this site is so great, it's all about the food! Special thanks to Susan for judging and for BP for making possible! Looking forward to next week already!

TentHunter
05-10-2011, 06:04 AM
Wow! First, Thank you Susan for judging this week. That was a lot of superb entries to wade through. I can't believe how this contest just keeps growing and getting better.

IFTD, those sticky ribs had me licking my fingers! I'm stealing that recipe.

CarterQ... wow!!!! Classic Italian at it best!

Dragan (Sirius76) Way to rock it this week! Second week in a row that a newcomer has taken first place. Well deserved! Thank you Rip for leading this guy in our direction!

Dan, Honeycomb crusted Korabuta Pork Rack... Man those words just roll off the tongue so easily; just saying it makes the mouth start watering. Awesomely beautiful cook.

I could keep going on about all the entries, but I have to go to work.

I'll wrap up by saying congrats to everyone on getting to eat what you cooked. Judging by what was posted it's safe to say there were a lot of happy Mothers.

I like what Rip says; We're cooking all this great food anyway, posting it in the contest is just icing on the cake!

Have a great day everyone!

Chili Head
05-10-2011, 10:13 AM
Way to go everyone! Very nice job!


Sent from my iPhone using Tapatalk

Sirius76
05-10-2011, 01:19 PM
Thank you! Thank you! Thank you!

Anja and I were completely surprised by the first place win! We were telling each other just how excited we were to cook the meal, let alone enter this weeks contest. Now we won! This is been too much fun!!

We also want to thank all the other entries. It gave us some great ideas for some future cooks.Thanks to Cliff and Carter of course.

Susan. Thanks for judging! You definitely had you're work cut out for yourself and now you've put me in the hotseat. Next week will be my opportunity to judge all this fantastic cooking and I'm sure it won't be any easier!!

Finally, thanks to BP for setting this up for us. Its a great opportunity for all of us to share this great hobby and that little carrot dangling in front of all of us makes it just that much sweeter!

:D:D:D

sparky
05-10-2011, 01:55 PM
congrats to the winners and susan (do ya ever go by sue?) for judging. thats BP for all this. its fun. its cool to see the new ppl taking prizes. i play just to see what everyone else post. i tell ya what, i am trying TH rib recipe. it looks good.

bflodan
05-10-2011, 07:48 PM
Congrats everyone!!! Great week!!

cowgirl
05-11-2011, 01:45 PM
Congrats everyone!! It all looks fantastic!

ITFD#15
05-11-2011, 02:35 PM
Tenthunter your welcome to the recipe.. Food show everyone and thank BP for making this all happen...