View Full Version : Squirt is the Judge for this week! All entries win something!

Big Poppa
05-20-2011, 05:46 AM
Last week Squirt won by posting quality and quantity....100 lbs of beautiful pork butt and a nice little collage...good on ya Squirt...Now we are going to find out if judging is harder than cooking 100 lbs of butts.

First Place $25.00 Big Poppa Store Credit
Second Place $15.00 Big Poppa Store Credit
Third Place $10.00 Big Poppa Store Credit

All entries get a Five Dollar credit to Big Poppa Smokers.....

Ladies and gents fire up your pellet grill

05-20-2011, 06:19 AM
How about some Teriyaki Tri-tip with with Cheesy Bacon Mashed potatoes to get this thing rolling?

Here goes...

My wife spied these at the local super market (I think they got them in special for the upcoming Memorial Day).

I made some Teriyaki style marinade (Soy sauce, Burgundy, Brown sugar & Garlic) and let them soak it up for a while.

A light sprinkling of Little Louie's w/Black Pepper & put on to smoke slowly at 275° until an I.T. of 125°. Pulled to rest, cranked heat up then seared 3 1/2 minutes per side.

Talk about easy but really good... The Mrs. made some instant mashed potatoes, topped with melted butter, Little Louie's & bacon bits. While the steaks rested, they went on to grab a little smoke, crust up & then were topped with some sharp cheddar.



Cooked evenly throughout to a perfect medium.

Served with an Avocado & Tomato salad.

I can see why Tri-tip is so well loved. These were tender and juicy beyond belief with a nice smoky, sweet, slightly peppery crust that made every bite as good as the last.

The potatoes were hot, creamy with a great cheesy bacony crust. Putting them on the smoker definitely took a cheap easy dish and made it incredible. Its what Big Poppa calls Easy Smokin'!

Thanks & hope you enjoy (we sure did). :)

Big Poppa
05-20-2011, 10:37 AM
Cliff you are halfway to a californian...I piss texans off when I say Brisket is for people who havent tasted tri tip

05-20-2011, 05:59 PM
It's a happy day for me, my son came home from college for the summer......... I asked him a week or so ago what he wanted when he got home and he replied "Italian" so...... I stole parts of Carter's & Susan's cooks from last week.......

started by roasting some tomatoes & garlic on the grill

sauteed some onion, carrot & shredded zucchini in some olive oil, added oregano, basil, marjoram, thyme, rosemary, crushed red pepper.....

peeled the tomatoes, minced the garlic all in the pot (I added some canned crushed tomatoes later)

meatballs - oatmeal, milk, eggs, same spices as above (except cayenne instead of crushed red pepper) - I mix this all up before I add the meat
added about a lb each of beef, veal & pork
rolled into balls and into the pellet grill

after they were done they went into the sauce to simmer

earlier in the day I started some italian bread dough
wasn't sure if my son would want pasta or meatball subs so I made sub sized bread

when my son got home it was decided that he wanted pasta
he even helped - he did most of the rolling & cutting

cooked the pasta , plated, most of our plates looked like this

my son decided maybe he really did want a sub


smoker pete
05-20-2011, 06:25 PM
For our Weekly Dinner/Pinochle Party I had a hankering for some 'Comfort Food'. So I gathered up some ingredients and decided to make us a small Meatloaf with Mashed Taters and a side of veggies.

My favorite meatloaf recipe calls for hamburger, pork sausage, some sauté onions, red/green peppers, eggs, garlic, bread crumbs, tomato sauce (reserving ½ for topping later), and Fagundes Seasoning.


Threw everything together, formed a little loaf, and Smoked for an 1½ hours using American Broadleaf Pure 100 Oak.


After an hour and a half of Oak smoke, bumped the temp to 275ºF, inserted meat probe, and topped off the meatloaf with the remaining tomato sauce.


Pulled the Meatloaf when the IT hit 160ºF and let it rest for 10 minutes.


The money $shot ... A nice simple plate of Oak Smoked Meatloaf, Mashed Taters and Gravy with a side of steamed Zucchini and Yellow Squash ... Bon Appétit :D


05-20-2011, 07:16 PM
No way can I compete, but if everyone "wins" just by entering I'm IN. I want that $5 credit each week to build up so I can get some more pellets!!!!!!

My thread:


05-20-2011, 09:47 PM
Wow SisInLaw!

If that's not contest worthy then nothing is. That stuffed tomato is a showpiece all by itself!

Big Poppa
05-20-2011, 11:47 PM
Im proud of you Sis1 that is really good and the tomato and tater look great but how about the perfect prime rib?

05-21-2011, 02:42 AM
Wow SisInLaw!

If that's not contest worthy then nothing is. That stuffed tomato is a showpiece all by itself!

what Cliff said

05-21-2011, 05:12 AM
Hey, Good cooks everyone. I can see it now this is going to be a busy one I might just have to jump in, I have had a craving for a big steak.

05-21-2011, 04:04 PM
day 2 of summer for the boy....

non pellet but I started by baking these


I couldn't bake those in the pellet grill because it was already in use...

last night starting working on some baked beans - my great grandmother's recipe (modified slightly)
started by soaking 2 lbs. of soldier beans overnight. in the morning changed the water and boiled til soft. Drained and into a pan , some bacon ends from the last time I made bacon (recipe calls for salt pork), onion, dry mustard, molasses & brown sugar (dissolved in some boiling water), salt & pepper


all into the pan , mixed and enough water to barely cover

into the pellet grill at 275, this is what they looked like right before the ribs went in.....

two racks of ribs - simply done (or overdone:mad:) plowboys yardbird rub, foiled after about 3 hours, this is right after coming out of the foil (notice they both fell apart) back on to firm up a bit, no sauce


dinner - ribs, beans, homemade cornbread, coleslaw, corn

05-21-2011, 04:18 PM
Easy Peazy for me on this one.

Wife said hey daughter is going to come over, hows about some steaks.


Put some durkee steak dust on em for a few hours. Slathered some butter on em.

Pellet boss controller on 375 using hickory.


I'll have mine with a de skinned tater please. Oh yeah some sour cream and Country Bobs ;D


05-21-2011, 06:47 PM
Man some fine looking food again this week !

05-21-2011, 07:41 PM
Smoked chicken with bacon candy

Here's our last smoke. I spatchcocked a chicken and rubbed down with EVOO and a couple different rubs. One was dusted with Desert Gold and the other with Yardbird. Both got a shot of Little Louies Seasoned Garlic Salt. I wanted to try smoking a chicken without a marinade.


Onto the Lil Tex using a mix of Apple and Mesquite.


Cooked at 180 for 10 minutes, 250 for 20, then 325 for an IT of 150 then up to 375 until an IT of 165. I wanted to give it a little longer on the smoke to get some mesquite/apple flavor.

Heres the chick during the rest...


I also wanted to incorporate some Bacon Candy into this recipe. It turned out it was really just a garnish atop the potatoes.I smoked in the smoker at 325 until it had a nice crispness to it. The Bacon Candy was made using some brown sugar and a habanero/cayenne pepper mix. Sweet, spicey, porky. What more can you ask for? It really is candy, isn't?


So here you go. The money shot.

Spatchcocked chicken with sourcream and chive mashed potatos with a bacon candy garnish. The salad wasn't anything special except for the home made oil/vinegar/lemon juice vinaigrette.



The meal was excellent. But if I could do it over again, I think I'll marinade. It just adds of level of flavor and juiciness that you can't get without.


05-21-2011, 08:15 PM
Dinner w/ out the wife.

finals weeks around here. so i made myself some dinner.
ya pig candy.never made pig candy. 1 cup brown sugar, 2 teas cayenne, 2 teas ginger, 2 teas souileau's. mix up and....
onto #69 @ 275º
dinner is served menroe,
it was a diet dinner because i used non fat milk.

05-22-2011, 12:07 PM
Pork Loin prep and sit over night for grilling Sunday
Temp and time set
Off the grill at temp 145 time 2:21 http://i1086.photobucket.com/albums/j447/CrazyCard/100_0483.jpg
Resting Loin
I think it will taste good :p
And as a field goal kicker would say.. IT's goodddddddd !

05-22-2011, 03:19 PM
Eating out of the freezer......... last weekend I cleaned the freezers and I found the last container of turkey stock and the last of the blueberry cranberry sauce from Thanksgiving time - (the stuff that I did in this thread http://www.pelletsmoking.com/pelletsmoking-com-gallery-10/debs-thanksgiving-thread-300/ ) and a mini turkey breast boulder

So.... unthawed the boulder a bit , wrestled the plastic and most of the string netting off, rubbed with desert gold and into the pellet grill with cherry pellets at 250...... I unthawed the turkey stock and used some for some stuffing . Bumped the temp up put the stuffing in and some baby potatoes that were tossed around in some olive oil and desert gold.....


the rest of the stock became gravy, cooked some corn and

dinner of turkey, gravy, cran-blueberry sauce, corn, stuffing & baby potatoes


quote from our summer houseguest.... "this is so awesome"

05-22-2011, 06:36 PM
We started out with a simple idea, make BLTA's. (The A is for avacado.) Then my wife decided to make Ciabatta bread for the BLT's...good thing it was still Saturday as this bread requires a 12+ hour rest period. We had used store bought before and loved it so we figured fresh baked would be even better. We started the bread Saturday night and by Sunday we were read to bake.

We made four loaves with the idea of getting two large sandwiches out of each loaf.

Here's one of the loaves on the MAK @425, takes about 15-20 minutes to bake...almost done.

Here two of the four are done.

When the bread was done we smoked some peppered bacon.

Some of the bacon was then added to a pan of baked beans on the upper shelf of the MAK.

The loaves were halved and toasted with butter, all ready to assemble! (The lettuce is from our garden, first crop of the season!)

Sandwich number 1.

Plated with some baked beans. (the flowers are from our garden, the Iris's just started blooming yesterday)

Ciabatta bread is perfect for sandwiches, crispy outside crust, soft and chewy inside, lots of cavities to hold butter, mayonnaise, etc. and the bread doesn't get soggy. These turned out great! The baked beans were pretty tasty too. The bacon came from a small farm a few miles south of our house that markets their own swine and beef products.

Fresh strawberries, got to have dessert!

Thanks for looking! :)

05-22-2011, 07:53 PM
i'll take one of those plz. dessert too. :)

Big Poppa
05-22-2011, 08:44 PM
SMoke that desert it is fabulous

05-22-2011, 09:22 PM
Love it all and I want to cook like Deb.

05-22-2011, 11:41 PM
This worked out great, was in a golf tourny today threw it on before I left and I was home before it needed to be pulled off!! Came out great, I did one before that was a bone in Butt and I thought that was a little better... Not sure if the bone had anything to do with that???

Cured an 8lb Pork Butt for the last 4 days in a brine solution..This is what it looked like when it came out..


Threw it on the Mak at 225 and then off to golf..The best wife ever took a couple of pics for me and then glazed it after about 4 hours or so with just a brown sugar and mustard glaze..


Pulled it at 157 and let it rest..Wrapped it up and brought it to the Folks house for dinner.


Sliced after about a half hr

Short on time we just made a Gruyere Potatoe Gratin in the oven and a can of corn

I love how good this ham comes out..Perfect for a small crowd.. I want to try it with a loin next..

05-23-2011, 06:05 AM
A couple of flank steaks with Mojave Garlic pepper onto the MAK on SMOKE

I ran it that way for about an hour, then moved them to the warming area and set the MAK to HIGH and put on the grill grates.

Seared each side for about 4 minutes, then rested.


Plated with pasta for the kids

Big Poppa
05-23-2011, 06:14 AM
wow great cooks again!

05-23-2011, 11:55 AM
Small Tri-Tip

Done up with some Little Louie's w/Pepper and some DSSR. Thrown on the grill on smoke for about 30 minutes to start with...


Cranked up to 350 until it was finished at 130*, then rested for about 10 minutes before slicing.


Tossed some asparagus in some EVOO along with Desert Gold and threw it on the grill for the last 10 minutes of the cook or so. Been out of town for a week and eating heavy so dinner was light last night. Hit the spot just right.


05-23-2011, 03:01 PM
Plain and simple I love Ham... and yours sure looks good bflodan!

05-23-2011, 03:41 PM
So here in Canada we are having a long weekend and I think there is a rule that you must drink beer and BBQ on a long weekend.
Solo this weekend the menu 2.6lb Tbone steak, Shrimp, Lobster, Stewed tomato's and beans, Potato's and onions in foil, and fresh market bread....
The Steak

The marinate is olive oil, pressed garlic, Lea&Perrins, Pete's Firehouse BBQ Rub. Mix all the ingredient in a boil.
Then I place the steak in a freezer bag and add the marinate, seal it up. I like to keep the steak in the mixture for the day.

Next is the shrimp in SOW BBQ marinate and soaking the skewers. Sorry no pics
So the the steak has been marinating for most of the day and the traeger has been cleaned so now its time to prep potato's, and beans.
Potato's in foil are simple and I am sure everyone does them, slice potato's thin, slice red onion thin, add Parmesan. Mix in boil and place on foil and add some butter then seal up.

Next 2 cans of and 1 can of stewed tomato's spicy style. Had to do them on the stove cause I ran out of room.

Well when you work this hard you have to take a break, so break it is....
Oysters with lemon and Tabasco of Franks and beer is like my most favorite sea food treat.

No rest, back to work the Traeger fired up and set to 225, the potato's on first to give then a head start and then the steak 1/2 hour later.
Just had to peek...

Flipped once and pulled at 140IT foiled and set aside while the SOW shrimp and lobster went on the Traeger.
Bumped temp up to 275

Finished in short order pulled and plated.
When I cut the steak I was a little disappointed, it seemed a little more done than I had expected. Hoping for a med rare but I think the time and foil brought it further than I expected, it looked like a lite med with nice color and tender to the cut. Plated up

This is the first steak I have done on the traeger, I will admit that I did not think that anything could beat the charcoal steak...
I stand corrected this was one of the best steaks I have ever had, the meat was tender and cut with a fork and lots of juice and flavor..
This was one of the best meals I have produced on the pellet grill and I have made some great ribs but this West Grey Tbone was the best.
Note for future pull sooner and don't let it set as long.

05-23-2011, 05:37 PM
Due to popular demand (and a phone call from Big Poppa) here's the Stuffed Tomato recipe:

3-4 large tomatoes.

For the ratatouille

1 medium red onion, chopped
1 medium red bell pepper, chopped
1 medium zucchini, chopped
extra virgin olive oil
s & p
1/2 cup grated mozzarella cheese
1 tsp. balsamic vinegar
1 TBSP fresh basil, chopped
Parmesan cheese

Cut the top 1/2 inch off your tomatoes, then carefully slice around the inside of the tomato with a small knife, and then using a spoon, dig out the insides but leaving 1/2" of tomato all the way around forming a little bowl. Discard the insides or use for another purpose. Turn your cored out tomatoes upside down onto a paper-towel covered plate and let drain.

To make the ratatouille, I put all the veggies in a gallon-sized Ziplock with some good quality salt (I like fluer de sel) and a couple of tablespoons olive oil. Now, smoke this mixture in one of those metal cooking baskets for ten to fifteen minutes. I had my smoker at 295 degrees for this. When the veggies begin to get soft, take off the heat and pour into a bowl. Spoon your balsamic vinegar over the top and mix with the mozzarella cheese. Now stuff your tomatoes and sprinkle Parmesan on top. I smoked them for about twenty minutes or so. I don't have a pic of the tomatoes as they were cooking and I've already posted these two, but here you go,


05-23-2011, 05:45 PM
This morning I woke up wondering how a cast iron frying pan would fare in my smoker. A year ago I received it as a Christmas gift but never used it. Breakfast: After oiling and buttering the pan, I put it into the smoker to heat up. Then I cracked two eggs and let that cook until the egg whites started firming up. Now I added slices of Heirloom tomatoes (I grow these) and some fresh ground pepper and Little Louie's.


when the eggs were almost done, some grated sharp cheddar was added, together with a bit of cooked bacon and buttered sourdough toast. Cook for five more minutes. Why this dish tastes SO MUCH BETTER than cooking it in the kitchen I may never get but boy, does it. I wanted to eat it right out of the pan!


05-23-2011, 06:08 PM
Now we are going to find out if judging is harder than cooking 100 lbs of butts.

Yes, it is!

Here goes. (you have no idea how hard it is to look at these pictures before I've had a proper breakfast..)

1, 2, 3..

SisInLaw 'dives right in' and nails a prime rib while giving up her stuffed tomato secret.

ITFD#15 gastronomic holiday weekend feast. Steak, shrimp, lobster, potatoes, all off of the smoker an onto his plate.

Rip's Ciabatta BLTA. Just fantastic!


05-24-2011, 05:05 AM
And on that note, now I need to go wait for the office cafeteria to open..

05-24-2011, 05:08 AM
Congrats to the winners some very fine tasty looking food.

05-24-2011, 05:46 AM
Congrats, nice cookin!

05-24-2011, 06:03 AM
Congrats winners and everyone.

05-24-2011, 06:20 AM
Congrats to Sis and ITFD! Thanks Squirt, looking at all those entries before breakfast...that's tough brother! Another week of great ideas, thanks for the sandbox BP!

Big Poppa
05-24-2011, 06:42 AM
Very happy for all the winners and all the entrants....I want some of Dans ham!

Sis you get to be the judge for this coming weekend...a holiday one.....Im going to raise the ante this weekend to really get some entries!

Squirt that tomato of sis really put it over the top I would guess...I know that I am always looking for new side dish and veggie ideas.

05-24-2011, 07:26 AM
What? I just got a text: "Wake up, winner!"

This is amazing. How did I win over the incredible feasts presented? Thanks thanks thanks! Me thinks a little bit of encouraging the noob is going on here, but I'll be gracious and say YAY!

05-24-2011, 07:28 AM
Well done everyone!

SisInLaw, you said, "No way can I compete... ". Well you didn't. Instead you jumped on this thing and nailed it! :) That Stuffed tomato is a work of art.

It just goes to show, like Rip has said in the past, if you're cooking anyway, entering for a chance to win is just icing on the cake!

Congrats to all, and thanks BP for the contest!

05-24-2011, 07:31 AM
Great cooks by everyone! Congrats to all the winners you guys earned it this week.

05-24-2011, 02:37 PM
Congrats SIL, ITFD & Rip!! Great job squirt and thanks BP!

My son is not a huge tomato fan but is talking about making SIL's stuffed tomatoes.

There may be a new forum member in next weeks contest..... all he has done since he got home from school is talk about food (and eat ) .....

05-24-2011, 02:47 PM
congrats to everyone. another great weekend of cooks.

05-24-2011, 04:18 PM
Congrats everyone great cooks and thanks BP for putting on this show...

05-24-2011, 05:44 PM
Congrats SIL, ITFD & Rip!! Great job squirt and thanks BP!

My son is not a huge tomato fan but is talking about making SIL's stuffed tomatoes.

There may be a new forum member in next weeks contest..... all he has done since he got home from school is talk about food (and eat ) .....

That's so cool. We'll get a new smoker member up in here!

05-26-2011, 04:08 AM
Congratulations to everyone involved!