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!

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!

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!

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


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

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

I took them to an IT of around 130F
Plated with onions, sauce and cheese, sour cream in there somewhere

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

A couple of Briskets from Sams

I asked the Mrs what rub whe wanted, and she handed me two unlabeled leftover bags from the pantry. Mystery rub it is!

Onto the MAK around 11pm

The next morning

One is done - into FTC

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

Start with Bacon

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

add onions
saute onions 4 to five minutes

add garlic and saute a couple more minutes. Then add chicken broth, bring to a boil

Add course corn meal slowly, wisking continously.
Add bacon.

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

Add butter, parmesan cheese and salt.


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

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.


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.

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.

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.


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.

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.

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.

Dinner is served

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

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

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.

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


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.


Big Poppa's Seven way Bypass potatoes/onions


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


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


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


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


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


Steamed artichokes and the potatoes coming along


(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.


06-05-2011, 01:26 PM
5 Duck breast from a friends hunt.
Thawing before marinate.
Marinate with these ingredients.
Cut breast into slices ( note wrap bacon with tooth picks on slices before you marinate ) so much easier.
Bacon wrapped ready for marination.
Left in frige over night ready for the grill
On the grill cooking at 250 degrees indirect with chicken breast and baked taters
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
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


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


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


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


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.


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!!


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


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.

06-05-2011, 03:14 PM

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

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)
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
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

rolled out the bottom crust, filled with chicken, carrots & peas

gravy (made from the broth) in the pie, top crust ready

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

the finished pie



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

Easy peasy.






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)


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.

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


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


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


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


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.


Looking good after a couple of hours


Taters done


Pork pulled @150, rested and sliced


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


Dinner is served


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.

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.
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.
It was mighty tasty I love Tequila and this is the first time I used it on Tri-tip

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.

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.

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.

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.

We dug in and they were very tasty! My favorite poppers to date.

The rest of the meal was now done.

We also threw on biscuits. Here's the plated shot.

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!

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..

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..

Made a nice roux then melted the cheese into it... Cooked the pasta, added it to the cheese then topped with crushed doritos..

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..

06-06-2011, 09:41 AM
pulled when chicken hit about 165..

Made a fresh Caesar to go along with it...

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

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.



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


you know it. Squirt ribs.


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


onto #63 @ 275º


2 hours into it.





see ya.....

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.

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' ;)

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.

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

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!

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

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

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.

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

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

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

I am humbled by this as well.

Now the fun part...

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.