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View Full Version : Cliff You ready? You are the judge for this weeks contest Everybody that enters win



Big Poppa
06-03-2011, 09:53 AM
Anybody have any ideas left in the tank after last week? I know Sparky does....

Here we go

Every entry is $5.00 credit Big Poppa Smokers

First place $25.00 Credit to Big Poppa Smokers

Second Place $15.00 credit to Big Poppa Smokers

third place $10 credit to Big Poppa Smokers

Light it up!

TentHunter
06-03-2011, 11:18 AM
I am Ready! You guys haven't failed yet to come up with great and creative food coming off your grills. I expect this week won't be any different...

or easier for me to judge!

For any new entrants just remember, the cook must involve pellets in some way. If not cooking on a pellet fired grill, then just show how you used pellets to create the smoke (foil pellet pouch, thrown on Grill grates, etc.).

If you're cooking anyway take a few pics and post them here. You get $5 BPS Bucks just for entering & you never know; you may just win something!

SisInLaw
06-03-2011, 02:21 PM
Tomorrow my smoker will be working all day long. I've got about eight or ten different items to go in there. The neighbors will be driven mad by the wondrous smells coming from my yard. Yehaw!

ACW3
06-03-2011, 02:34 PM
Bp,
You really created a monster with your SIL, didn't you? I believe pellet cooking does that to a lot of people.

Art

ITFD#15
06-03-2011, 03:52 PM
Last week was crazy... I look forward to this week

FLBentRider
06-04-2011, 05:23 PM
Flank Steak fajitas
The Mrs marinated 4 flank steaks in lime juice, spices and tequila
I put them on the MAK
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0605Medium.jpg

I took them to an IT of around 130F
Sliced
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0609Medium.jpg
Plated with onions, sauce and cheese, sour cream in there somewhere
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0610Medium.jpg

FLBentRider
06-04-2011, 05:30 PM
Briskets and Polenta part 1

A couple of Briskets from Sams
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0611Medium.jpg

I asked the Mrs what rub whe wanted, and she handed me two unlabeled leftover bags from the pantry. Mystery rub it is!
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0612Medium.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0613Medium.jpg

Onto the MAK around 11pm
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0614Medium.jpg

The next morning
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0615Medium.jpg

One is done - into FTC
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0616Medium.jpg
Sliced
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0624Medium.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0625Medium.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0626Medium.jpg

FLBentRider
06-04-2011, 05:32 PM
Briskets and Polenta part 2
FLBentriders Savory Polenta

Start with Bacon
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0617Medium.jpg

Fry until crisp, drain on paper towel, finely dice bacon. leave fat in pan

add onions
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0618Medium.jpg
saute onions 4 to five minutes
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0619Medium.jpg

add garlic and saute a couple more minutes. Then add chicken broth, bring to a boil
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0621Medium.jpg

Add course corn meal slowly, wisking continously.
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0622Medium.jpg
Add bacon.

place in preheated 350F oven. Stir every 10 minutes for 3 cycles, 30-35 minutes.

Add butter, parmesan cheese and salt.

Serve!
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0627Medium.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_0628Medium.jpg

Big Poppa
06-04-2011, 07:03 PM
Wow did you hase that briskey down? It is juicy!

ACW3
06-04-2011, 07:22 PM
That brisket looks wonderful! Juicy, and that smoke ring... I love your variation on polenta. I have already added it to my to-do cook list. The list is getting longer since I am not cooking quite as much lately. I'll have to remedy that situation, soon.

Art

ht01us
06-04-2011, 08:01 PM
Brined grilled chicken using the Grill Grates for the first time.

I've been waiting for weeks to grill some chicken on the MAK. I wanted a nice summer day. Today was that day. First day of 80* this summer; about a month later than normal. Before cooking it was time to enjoy the sun. I put the chairs on the deck and cleaned them up. Took a seat and listened to the Dodgers on the radio. My routine: read, gaze at the sky, doze; repeat.
http://3.bp.blogspot.com/-IvllnGTo3zg/TersNthm7AI/AAAAAAAAAsU/s6kACTY4IuQ/s400/P1000391.JPG

I was excited to do the brined grilled chicken today; I got to use my Grill Grates for the first time. They fit real nice in the MAK.
http://1.bp.blogspot.com/-yH3cFIcBgu4/TersPCPkpUI/AAAAAAAAAsY/EChbVQUfwwo/s400/P1000392.JPG

Early this morning I brined the chicken in a solution of 4 quarts water, 1/2 cup salt, 1/2 cup sugar. After a walk with Carla, I took them out of the brine and set the grill to 400 with some BBQ Delight oak.

http://1.bp.blogspot.com/-xXdVzZdZEs4/TersQYzM28I/AAAAAAAAAsc/KrcBDutJihI/s320/P1000394.JPG

I figure the Grill Grates are the direct heat side. Grill on direct heat for about 8 minutes, then move to the indirect side for about 15 minutes.
http://2.bp.blogspot.com/-9zHPbqRuyaU/TersRhOtjzI/AAAAAAAAAsg/Z1159cO-VNc/s320/P1000398.JPG
http://4.bp.blogspot.com/-b1HI9qaT2Ok/TersSj58SeI/AAAAAAAAAsk/1f4mZYI4EKo/s320/P1000402.JPG

I love the Grill Grates; this process can really generate some flame ups. But not with the Grill Grates in place.

Take the chicken off and grill a few limes.
http://4.bp.blogspot.com/-fAEm9uyhu5Q/TersTr_8wiI/AAAAAAAAAso/xrZ4Qs9S2Ac/s320/P1000404.JPG

While the chicken grilled we whomped up a sauce

1/4 cup fresh lime juice
2 Tablespoons fish sauce
2 garlic cloves
3 Tablespoons finely chopped fresh mint
1 teaspoon red pepper flakes
1/2 cup vegetable oil


Toss the grilled chicken in the sauce and then onto the serving plate with the limes.
http://1.bp.blogspot.com/-N4mLurmPXCQ/TersVJXnWqI/AAAAAAAAAss/FgY8XamTLc0/s400/P1000408.JPG

Dinner is served
http://2.bp.blogspot.com/-Q7dlmqXoGXY/Teruc3N6UtI/AAAAAAAAAsw/586P5jZeM9o/s400/P1000409.JPG

Hey! I remembered to get shots of the grilling and plate this week.

Big Poppa
06-04-2011, 09:31 PM
Looks great howard!

ht01us
06-04-2011, 10:46 PM
Looks great howard!
Thanks Big Poppa. It was fun using it as a grill instead of a smoker for a change. It's very versatile.

SisInLaw
06-05-2011, 12:27 PM
I went crazy yesterday. Started at seven a.m. chopping up apples for homemade applesauce in my p.j.'s. Started them smoking with two racks of ribs, EVOO'ed and rubbed

http://i1199.photobucket.com/albums/aa465/SisInLaw/IMG_1824.jpg

Put on a few more Armadillo eggs. We made more later in the day. If the pic I sideways, my apologies. p/b won't let me rotate.

http://i1199.photobucket.com/albums/aa465/SisInLaw/IMG_1822.jpg

Big Poppa's Seven way Bypass potatoes/onions

http://i1199.photobucket.com/albums/aa465/SisInLaw/IMG_1828.jpg

Apples are looking good. Doctored and foiled the ribs, threw on a Rib Eye Roast

http://i1199.photobucket.com/albums/aa465/SisInLaw/IMG_1825.jpg

Home made macaroni and cheese. I found a FABULOUS recipe (oops I didn't get a pic of my tri tip)

http://i1199.photobucket.com/albums/aa465/SisInLaw/IMG_1827.jpg

Put cooked applesauce into food processor and it's finished. Yummy!

http://i1199.photobucket.com/albums/aa465/SisInLaw/IMG_1826.jpg

Boo Bear spatchcocking his first chicken. (Note his BP apron)

http://i1199.photobucket.com/albums/aa465/SisInLaw/IMG_1829.jpg

Sliced up the Armadillo eggs and while I was grabbing my camera they were mostly gone. The men especially loved these

http://i1199.photobucket.com/albums/aa465/SisInLaw/IMG_1831.jpg

Steamed artichokes and the potatoes coming along

http://i1199.photobucket.com/albums/aa465/SisInLaw/IMG_1832.jpg

(most) everything served. They fell on the food like rabid wolves. What a fun day! I'm a smoking addict now but I don't wanna be saved.

http://i1199.photobucket.com/albums/aa465/SisInLaw/IMG_1833.jpg

HogSmoker
06-05-2011, 01:26 PM
http://i1086.photobucket.com/albums/j447/CrazyCard/100_0500.jpg
5 Duck breast from a friends hunt.
http://i1086.photobucket.com/albums/j447/CrazyCard/100_0501.jpg
Thawing before marinate.
http://i1086.photobucket.com/albums/j447/CrazyCard/100_0502.jpg
Marinate with these ingredients.
http://i1086.photobucket.com/albums/j447/CrazyCard/100_0504.jpg
Cut breast into slices ( note wrap bacon with tooth picks on slices before you marinate ) so much easier.
http://i1086.photobucket.com/albums/j447/CrazyCard/100_0505.jpg
Bacon wrapped ready for marination.
http://i1086.photobucket.com/albums/j447/CrazyCard/100_0506.jpg
Left in frige over night ready for the grill
http://i1086.photobucket.com/albums/j447/CrazyCard/100_0507.jpg
On the grill cooking at 250 degrees indirect with chicken breast and baked taters
http://i1086.photobucket.com/albums/j447/CrazyCard/100_0508.jpg
On the grill cooking at 250 degrees indirect with chicken breast and baked tatershttp://i1086.photobucket.com/albums/j447/CrazyCard/100_0509.jpg
Ready for the table
http://i1086.photobucket.com/albums/j447/CrazyCard/100_0511.jpg
Pretty simple dinner but very good. Hope my friend duck hunts again this year!

smoker pete
06-05-2011, 02:13 PM
Been reading about the tenderizing properties of Buttermilk and decided to try the technique on a Pork Loin.

Buttermilk Brine:

1 Quart of Buttermilk
2 Tbsp Minced Garlic
2 tsp Black Pepper
2 Tbsp Fagundes Seasoning
1 tsp Onion Powder
3 Tbsp Annie's Roasted Garlic EVOO


http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/ButtermilkLoin06042011/ButtermilkLoin1.jpg

Used the Marinade Express for 30 minutes to give the Pork Loin a good kick start

http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/ButtermilkLoin06042011/ButtermilkLoin2.jpg

Placed the Pork Loin and the brine in a 1 gallon Ziplok bag, double bagged it, in a dish, and overnight in the fridge

http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/ButtermilkLoin06042011/ButtermilkLoin4.jpg

Pork Loin in the 225º pre-heated MAK. Using American Broadleaf 60/40 Hickory

http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/ButtermilkLoin06042011/ButtermilkLoin5.jpg

Rubbed some taters with Annie's Roasted Garlic EVOO, sprinkled the spuds with Fagundes Seasoning, and in the Infra-Red Roaster for an hour on High for some scrumptious baked potatoes.

http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/ButtermilkLoin06042011/ButtermilkLoin7.jpg

Chow time ... Hickory Smoked Buttermilk Brined Pork Loin, baked potatoes, and some fresh Cole Slaw. Pulled the Pork Loin when IT hit 158º and rested under foil tent for 20 minutes. Yes, I am aware of the new USDA temperature settings for pork but SWMBO will not touch pork if it's still pink!!

http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/ButtermilkLoin06042011/ButtermilkLoin8.jpg

The money $shot ... Hickory Smoked Buttermilk Pork Loin, Baked Potato, and Cole Slaw ... Bon Appétit ...

http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/ButtermilkLoin06042011/ButtermilkLoin9.jpg

The Buttermilk lived up to everything I read about it's tenderizing properties. The Pork Loin was extremely tender and developed a nice smoke ring, with a nice touch of spices without being over powering, and even at the higher temp it was moist.

TentHunter
06-05-2011, 03:14 PM
Mmm-mmm...

There's some mighty tasty looking entries so far! :cool:

Deb
06-05-2011, 04:56 PM
It's been a strange weekend and a few things have not gone quite as planned but here we go........

planning for Sunday's dinner......
Friday I did a tri-tip for dinner and while the grill was on threw in a chicken for tonights dinner (horrible pic, the grey on the chicken is actually herbs)
http://i281.photobucket.com/albums/kk234/deb415611/food/june%202011/5th/photo-14.jpg
stripped the meat from the bones, set aside and made broth with the chicken bones....


this afternoon while getting tonights dinner ready we munched on this cheesecake that I did yesterday
http://i281.photobucket.com/albums/kk234/deb415611/food/june%202011/cheesecake/IMG_0452-1.jpg
details here : http://www.pelletsmoking.com/pelletsmoking-com-gallery-10/nepas-smokeout-recipe-test-1-a-1927/

mixed up a pie crust with fresh herbs(sage, thyme, rosemary & garlic). this is just before it's 45 min rest in the fridge
http://i281.photobucket.com/albums/kk234/deb415611/food/june%202011/5th/IMG_0454.jpg

rolled out the bottom crust, filled with chicken, carrots & peas
http://i281.photobucket.com/albums/kk234/deb415611/food/june%202011/5th/IMG_0458.jpg

gravy (made from the broth) in the pie, top crust ready
http://i281.photobucket.com/albums/kk234/deb415611/food/june%202011/5th/IMG_0460.jpg

topped, crimped, holes cut in the top and into the traeager

started dessert - cobbler like thing - mixed berries & maple sugar topped with cake donut batter (these were supposed to become actual donuts but......) .

dessert went in when the chicken pie was almost done
http://i281.photobucket.com/albums/kk234/deb415611/food/june%202011/5th/IMG_0463.jpg

the finished pie
http://i281.photobucket.com/albums/kk234/deb415611/food/june%202011/5th/IMG_0464.jpg

dinner
http://i281.photobucket.com/albums/kk234/deb415611/food/june%202011/5th/IMG_0469.jpg

dessert
http://i281.photobucket.com/albums/kk234/deb415611/food/june%202011/5th/IMG_0473.jpg

nepas
06-05-2011, 05:01 PM
I dont do ribs much so this is like a learning time for me.

Easy peasy.

http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01197.jpg

http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01196.jpg

http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01200.jpg

http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01201.jpg

http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01202.jpg

Patrick_CT
06-05-2011, 08:32 PM
Dinner for our family.
Grilled Mahi Mahi, roasted potatoes w/ BP LL with black pepper (really love this new addition to my spice rack) and par-boiled then grilled corn. This really brought out the sweetness.. I did some only boiled to compare.. that was left on the plate.
And a cheese pizza for our toddler.. he loved it (and the corn)
http://i1191.photobucket.com/albums/z462/pjmrussell/P1090066.jpg

Plated:
http://i1191.photobucket.com/albums/z462/pjmrussell/P1090067.jpg

Then I made my first ever sausage. ground jalapeño, pork and extra sharp cheddar (and a bunch of seasonings). Came out really good but I have no after pics.. went really fast.
http://i1191.photobucket.com/albums/z462/pjmrussell/P1090071.jpg

CarterQ
06-05-2011, 10:36 PM
My Portuguese mother in law came over for dinner tonight so I wanted to play with the Portuguese cookbook and find something for the the grill.

Decided to do Roasted Pork with a sweet red pepper paste and portuguese roasted potatoes (Batatas Assadas)

Here we go-

Start with a chunk of pork loin, bay leaves, paprika, garlic, olive oil, and sweet red pepper paste

http://i740.photobucket.com/albums/xx48/carter93230/Portuguese%20Pork%20and%20Taters/874a0c68.jpg

Grind the garlic, paprika, and bay leaves with a mortar an pestle and then add the pepper paste and olive oil

http://i740.photobucket.com/albums/xx48/carter93230/Portuguese%20Pork%20and%20Taters/cbc09c61.jpg

Score the pork loin in a crosshatch pattern and rub the pork with the paste getting the paste down into the slices

http://i740.photobucket.com/albums/xx48/carter93230/Portuguese%20Pork%20and%20Taters/cb841e40.jpg

For the taters, toss new potato wedges with paprika, garlic, salt, pepper, parsley and olive oil and place in a roasting pan

http://i740.photobucket.com/albums/xx48/carter93230/Portuguese%20Pork%20and%20Taters/82521995.jpg

Place the pork and taters on the MAK running @300 on BBQers Delight Oak. It's best to roast the meat with the potatoes to get the flavor of the drippings into the potatoes.

http://i740.photobucket.com/albums/xx48/carter93230/Portuguese%20Pork%20and%20Taters/9833a83c.jpg

Looking good after a couple of hours

http://i740.photobucket.com/albums/xx48/carter93230/Portuguese%20Pork%20and%20Taters/95275192.jpg

Taters done

http://i740.photobucket.com/albums/xx48/carter93230/Portuguese%20Pork%20and%20Taters/30bac8cd.jpg

Pork pulled @150, rested and sliced

http://i740.photobucket.com/albums/xx48/carter93230/Portuguese%20Pork%20and%20Taters/66f938f7.jpg

Served up with a glass of Portuguese beer (Super Bock) and we are ready to go

http://i740.photobucket.com/albums/xx48/carter93230/Portuguese%20Pork%20and%20Taters/18fa5b9e.jpg

Dinner is served

http://i740.photobucket.com/albums/xx48/carter93230/Portuguese%20Pork%20and%20Taters/82a0f145.jpg

This came out awesome, the meat was simple with great pork flavor shining through and the potatoes were off the chart, imagine a smoked linguica flavor. This was a killer meal and we will definitely do this again.

malawoo
06-05-2011, 10:50 PM
Well I first marinated the tri-tip in tequila,and fresh liquified garlic I did with pineapple and apple juice with pepper and a few other spices. Then I did the prawns in apple and pineapple juice and the liquid garlic and pepper and let sit overnight in vaccumed containers. I bought this master marinader about 2 and a half years ago at an auction brand new in the original box for 10.00 but I have been eyeing the mainade express that BP has because the pump is gone and I use the pump from my vaccum sealer and the drive motor is getting weak, but I got my use out of it.
http://i1087.photobucket.com/albums/j477/malawoo/ck6-5-2011001.jpg
I whipped up brownie mix with walnuts and cashews on the Mak for 35 minutes at 325 let cool then frosted. Then I put the tri- tip on the Mak on smoke for 1 and a half hours,bumped to 225 then put in warmer bumped to 450 after I put the grill grates on,then seared and removed at 145. Then I put the shrimp on till I thought they were done. I used a mixture of hickory and apple pellets.
http://i1087.photobucket.com/albums/j477/malawoo/ck6-5-2011002.jpg
http://i1087.photobucket.com/albums/j477/malawoo/ck6-5-2011005.jpg
http://i1087.photobucket.com/albums/j477/malawoo/ck6-5-2011006.jpg
http://i1087.photobucket.com/albums/j477/malawoo/ck6-5-2011010.jpg
http://i1087.photobucket.com/albums/j477/malawoo/ck6-5-2011008.jpg
http://i1087.photobucket.com/albums/j477/malawoo/ck6-5-2011011.jpg
It was mighty tasty I love Tequila and this is the first time I used it on Tri-tip

Rip
06-06-2011, 08:20 AM
This is just an easy throw together meal the night before I left for the Big Blue BBQ comp. Almost didn't take pics, but by now it's ingrained in the process...like I'm leaving something out if I don't.

Looked around the kitchen, we had some peppers (bell and jalapeno), small potatoes, tomatos, smoked cheddar, and an onion.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2261sm.jpg

Nancy mixed up some stuffing with hamburger, chopped onions, tomato, garlic, and probably other stuff too, I was working on the poppers. Sliced off the jalapeno tops and reserved for use later. Most of the veins and seeds were also removed. The smoked cheddar was grated. The shells were then put on the MAK @smoke for 20 minutes for flavoring and softening.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2262sm.jpg

The heat was cranked up to 325 and the rest of the meal was added, I thin sliced the potatoes and alternated them with onion and jalapeno slices (had to add a few bell pepper top chunks too) The veggies were first bagged with Garlic EVOO and BPS Dessert Gold, then skewered.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2263sm.jpg

After a while I took off the jalapenos and stuffed them with leftover chopped pork butt and the smoked cheddar, back onto the grill. It was just me and Nancy, so only made six. Soon the poppers were done and were pulled.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2265sm.jpg

We dug in and they were very tasty! My favorite poppers to date.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2266sm.jpg

The rest of the meal was now done.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2269sm.jpg

We also threw on biscuits. Here's the plated shot.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2272sm.jpg

The stuffed peppers were awesome! Mine were topped with smoked Habenero Cheddar cheese, Nancy skipped cheese on hers. The tater experiment was tasty too. The thinnest potatoes were almost chip like with good crunch, the thicker ones were more like what you would expect. Next time I'll plan ahead and have some red or orange bells to add more color!

bflodan
06-06-2011, 09:38 AM
Started with some bone in chicken breasts..Trimmed up the extra skin and rib bones..Removed the skin of two of then and wrapped those with bacon...Wanted to see which came out better..Sliced the Gruyere into long thick slices then wrapped with Black Forest Ham...Sliced a pocket into each breast and added about a spoonful of garlic herb butter to each.. Added the cheese and ham then tied and seasoned with Little Louies..
http://i359.photobucket.com/albums/oo35/bflodan/002-4.jpg
http://i359.photobucket.com/albums/oo35/bflodan/007-6.jpg
http://i359.photobucket.com/albums/oo35/bflodan/008-9.jpg

Then sarted a Four Cheese Mac and Cheese with a Crushed Dorito topping..Used Extra sharp Chedder, Gruyere, Fresh Parm and Cream cheese and Rotini for the pasta..
http://i359.photobucket.com/albums/oo35/bflodan/003-7.jpg

Made a nice roux then melted the cheese into it... Cooked the pasta, added it to the cheese then topped with crushed doritos..
http://i359.photobucket.com/albums/oo35/bflodan/004-7.jpg
http://i359.photobucket.com/albums/oo35/bflodan/009-7.jpg

onto the Mak at 250 and let it go...When Chicken hit about 150 I cranked it to 400 to crisp up the skin and brown the Mac and cheese..
http://i359.photobucket.com/albums/oo35/bflodan/010-3.jpg
http://i359.photobucket.com/albums/oo35/bflodan/011-3.jpg
http://i359.photobucket.com/albums/oo35/bflodan/012-5.jpg

bflodan
06-06-2011, 09:41 AM
pulled when chicken hit about 165..
http://i359.photobucket.com/albums/oo35/bflodan/017-4.jpg
http://i359.photobucket.com/albums/oo35/bflodan/014-2.jpg
http://i359.photobucket.com/albums/oo35/bflodan/015-4.jpg
http://i359.photobucket.com/albums/oo35/bflodan/018-3.jpg

Made a fresh Caesar to go along with it...
http://i359.photobucket.com/albums/oo35/bflodan/019-3.jpg

The Skin on Breast was actually better I thought and I think the bone in breast made them alot more juicy!! Came out great!

sparky
06-06-2011, 06:11 PM
Squirt Dump Ribs

my old friend squirt had a post awhile back that he dumped a bunch of rubs into 1 container. sparky likey. so, Squirt Dump Ribs. a variation on a theme.

i mixed equal parts of all my favorite rubs.

http://i1202.photobucket.com/albums/bb366/sparky5353/MAK17a/P6040046.jpg

http://i1202.photobucket.com/albums/bb366/sparky5353/MAK17a/P6040050.jpg

and wa la. Squirt Rub available at all your fine markets. lol.....

http://i1202.photobucket.com/albums/bb366/sparky5353/MAK17a/P6040058.jpg

you know it. Squirt ribs.

http://i1202.photobucket.com/albums/bb366/sparky5353/MAK18A/P6050043.jpg

put a nice layer down on a nice set of ribs.

http://i1202.photobucket.com/albums/bb366/sparky5353/MAK18A/P6050061.jpg

onto #63 @ 275º

http://i1202.photobucket.com/albums/bb366/sparky5353/MAK18A/P6050065.jpg

2 hours into it.

http://i1202.photobucket.com/albums/bb366/sparky5353/MAK18A/P6050073.jpg

http://i1202.photobucket.com/albums/bb366/sparky5353/MAK18A/P6050088.jpg

yummy.

http://i1202.photobucket.com/albums/bb366/sparky5353/MAK18A/P6050093.jpg

see ya.....

SisInLaw
06-06-2011, 06:27 PM
Rip's pic of his jalapeno-eaten tops wins.

Opps, I forgot I'm not the judge tonight. Sorry.

TentHunter
06-06-2011, 09:00 PM
Well, its 12:00 Midnight and I need to get to bed so here goes...

Once again you guys made this so very hard to judge. How do I compare great chicken to great brisket to great ribs to great side dishes, etc.?

Too many noteworthy entries to mention this late at night so I'll get right to it. There were three entries that really popped this week:

3rd place: Grilled Lime Chicken Thighs by Howard (ht01us). Brother, I can smell the pungent lime juice as it hits the hot grill grates and wafts into the air mixing with the smoky smell of the grilled chicken!


Note: it was really tough to chose between the next two entries!

2nd place: Portuguese Alentejo Pork Roast & Potatoes by CarterQ. I bet you made your Mother In Law proud. I love everything about that cooking method. I really liked the deeply scored pork (Like Jamaican Jerk Pork). It really lets the marinade in and creates a lot of surface area to caramelize. Then to let it drip onto the potatoes while cooking? Oh yeah; Nicely done!

1st Place: FLBentRider - Week after week this guy delivers some of the best barks I've ever seen on BBQ. This week was no exception. But it was that last closeup pic of your Beef Brisket had me wanting to reach into my computer screen, grab a handful of it and start shoving it in my face. Juicy, perfect bark, a beautiful smoke ring... Well done!

Thanks everyone for another week of superb entries. Now I'm going to bed and dream about a bowlful of SisInLaw's Homemade Smoked Applesauce, with a side of Deb's Berry cobbler! Now that's some sweet dreamin' ;)

malawoo
06-06-2011, 09:33 PM
Thanks Tent for your judging it wasn't easy lots of great cooks. Congrats to the winners and to all the cooks and Thanks to BP for letting this all happen.

Susan
06-07-2011, 02:28 AM
Great cooks again this week! Congrats to all the winners!

Rip
06-07-2011, 04:11 AM
Congrats to FLBR, Carter, and Howard! Good job Tent, quantity was down this week, but not the quality. Thanks BP!

HogSmoker
06-07-2011, 05:16 AM
Congrats winners looks like very fine dinning indeed.

squirtthecat
06-07-2011, 05:27 AM
Very nice everyone! My entry was ugly. Like Soylent Green ugly. Too embarrassed to even show it.. :o

SisInLaw
06-07-2011, 09:06 AM
Very nice everyone! My entry was ugly. Like Soylent Green ugly. Too embarrassed to even show it.. :o

Your worst is my best, bud.

Congrats to the winners and all the wonderful cooks. Love seeing then and learning new dishes.

ht01us
06-07-2011, 11:21 AM
Wow! Thanks everyone! I'm humbled (which is kind of rare for me) :)

Deb
06-07-2011, 02:22 PM
Congrats FL, Carter & Howard! Great job Tent & thanks BP!

FLBentRider
06-07-2011, 06:35 PM
Thanks everyone!

I am humbled by this as well.

Now the fun part...

CarterQ
06-07-2011, 10:40 PM
Congrats everyone, thought there might have a been a little hangover after last weeks blowout but everyone rallied and stepped it up again! So cool week in and week out to see the great food everyone is doing on their cookers.