Cliff You ready? You are the judge for this weeks contest Everybody that enters win

Big Poppa

Administrator
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

Moderator
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!
 
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SisInLaw

New member
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

New member
Bp,
You really created a monster with your SIL, didn't you? I believe pellet cooking does that to a lot of people.

Art
 

FLBentRider

New member
Flank Steak fajitas

Flank Steak fajitas
The Mrs marinated 4 flank steaks in lime juice, spices and tequila
I put them on the MAK
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I took them to an IT of around 130F
Sliced
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Plated with onions, sauce and cheese, sour cream in there somewhere
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FLBentRider

New member
Briskets and Polenta part 1

Briskets and Polenta part 1

A couple of Briskets from Sams
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I asked the Mrs what rub whe wanted, and she handed me two unlabeled leftover bags from the pantry. Mystery rub it is!
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Onto the MAK around 11pm
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The next morning
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One is done - into FTC
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Sliced
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FLBentRider

New member
Briskets and Polenta part 2

Briskets and Polenta part 2
FLBentriders Savory Polenta

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

add onions
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saute onions 4 to five minutes
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add garlic and saute a couple more minutes. Then add chicken broth, bring to a boil
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Add course corn meal slowly, wisking continously.
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Add bacon.

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

Add butter, parmesan cheese and salt.

Serve!
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ACW3

New member
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

New member
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.
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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.
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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.

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

SisInLaw

New member
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

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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.

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Big Poppa's Seven way Bypass potatoes/onions

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

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

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

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

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

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Steamed artichokes and the potatoes coming along

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(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.

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HogSmoker

New member
La-Duck for La-Lunch

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5 Duck breast from a friends hunt.
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Thawing before marinate.
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Marinate with these ingredients.
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Cut breast into slices ( note wrap bacon with tooth picks on slices before you marinate ) so much easier.
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Bacon wrapped ready for marination.
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Left in frige over night ready for the grill
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On the grill cooking at 250 degrees indirect with chicken breast and baked taters
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Ready for the table
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Pretty simple dinner but very good. Hope my friend duck hunts again this year!
 

smoker pete

New member
Buttermilk Brined Pork Loin

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

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

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

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

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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.

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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!!

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

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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.
 

Deb

New member
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)
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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
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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
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rolled out the bottom crust, filled with chicken, carrots & peas
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gravy (made from the broth) in the pie, top crust ready
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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
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the finished pie
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dinner
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dessert
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Patrick_CT

New member
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)
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Plated:
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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.
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