PDA

View Full Version : Yippeee! Lets celebrate the Fourth! Im stepping it up!



Big Poppa
07-01-2011, 06:15 AM
OK I need 15 entries to double the pot this week....comeon lurkers and sometimes posters.....Squirt the Cat is the judge and he favors rookies! (I have no idea...just trying to lure some of you in)

If there are 15 entries:

Every entry is guaranteed $10 store credit to Big Poppa Smokers (less than 15 entries, $5)
First place $50 Store Credit to Big Poppa Smokers (if less than 15 $25.oo)
Second Place $35 Store Credit to Big Poppa Smokers (if less than 15 $15)
Third Place $20 Store credit to Big Poppa Smokers (if less than 15, $10)


Lets see some chow baby!

squirtthecat
07-01-2011, 06:27 AM
Oh boy.... I'll be judging via my phone and Tapatalk from somewhere in Manhattan, so this will be interesting!

BP, Tuesday night Ok?

TentHunter
07-01-2011, 06:43 AM
Oh man this is gonna be great!

ITFD#15
07-02-2011, 04:05 AM
Big weekend on the north side of the border as well.
I warmed up the grill with ribs like Sparky so let the games begin, should be some great cooks.

Big Poppa
07-02-2011, 06:00 AM
since it is a holiday weekend ok on the tuesday....

CarterQ
07-03-2011, 08:42 AM
My wife really wanted to try this recipe so we gave it a whirl-

Fry up a few slice of bacon until crisp, remove the bacon and sautee onion, garlic, and portabellos until tender in the bacon drippings

http://i740.photobucket.com/albums/xx48/carter93230/Mushroom%20Stuffed%20Loin/65b41765.jpg

Add bacon, parsley, bread crumbs and some parmesan and mix for the filling

http://i740.photobucket.com/albums/xx48/carter93230/Mushroom%20Stuffed%20Loin/06701826.jpg

http://i740.photobucket.com/albums/xx48/carter93230/Mushroom%20Stuffed%20Loin/cb5936e6.jpg

Took a small tenderloin roast and trimmed off the silver skin

http://i740.photobucket.com/albums/xx48/carter93230/Mushroom%20Stuffed%20Loin/5c7544ea.jpg

Sliced open, stuffed

http://i740.photobucket.com/albums/xx48/carter93230/Mushroom%20Stuffed%20Loin/1040727a.jpg

Tied up with Butcher twine and some toothpicks then hit it with Annies garlic oil, Wee Willy's steak rub, and Little Louies with Pepper

http://i740.photobucket.com/albums/xx48/carter93230/Mushroom%20Stuffed%20Loin/61601a23.jpg

Seared on the MAK Sear Grate @400 for 2 minutes a side and then rotated with an additional 2 minutes a side

http://i740.photobucket.com/albums/xx48/carter93230/Mushroom%20Stuffed%20Loin/9f7e943b.jpg

Ramp the MAK down and cook @275 until we hit an IT of 130

http://i740.photobucket.com/albums/xx48/carter93230/Mushroom%20Stuffed%20Loin/60bab837.jpg

While meats resting do some San Luis Sourdough garlic bread on the sear grate

http://i740.photobucket.com/albums/xx48/carter93230/Mushroom%20Stuffed%20Loin/94913521.jpg

Sliced and served with a little Ceasar salad and the bread

http://i740.photobucket.com/albums/xx48/carter93230/Mushroom%20Stuffed%20Loin/e7ecefc6.jpg

This came out good, the meat was awesome and the stuffing wasn't too bad either, I am not a huge fan of stuffed beef and this didn't change my mind, wife liked it though so you know the old saying, "happy wife, happy life!"

ITFD#15
07-03-2011, 02:57 PM
CarterQ That stuffed beef looks darn good to me... That's another I'm adding to my list.

Susan
07-03-2011, 03:52 PM
Filipino Chicken Barbecue (Inihaw na Manok) with Cherry Pellets
http://i1084.photobucket.com/albums/j415/swsjj/Filipino%20Chicken%20BBQ/07-03-2011.jpg

I combined all the ingredients, including sugar which is missing from the photo and reserved half for mopping on the grill. The chicken was bagged and sealed in the sauce and put in the fridge to get some flavor.

http://i1084.photobucket.com/albums/j415/swsjj/Filipino%20Chicken%20BBQ/07-03-2011001.jpg

After 4.5 hours I pulled the chicken out of the fridge and plated it to bring it to room temperature.

http://i1084.photobucket.com/albums/j415/swsjj/Filipino%20Chicken%20BBQ/07-03-2011024.jpg
Then I heated the reserved sauce to reduce it and thicken it.

http://i1084.photobucket.com/albums/j415/swsjj/Filipino%20Chicken%20BBQ/07-03-2011014.jpg

Onto the Weber with cherry pellets.

http://i1084.photobucket.com/albums/j415/swsjj/Filipino%20Chicken%20BBQ/07-03-2011013.jpg
Happy smoke.

http://i1084.photobucket.com/albums/j415/swsjj/Filipino%20Chicken%20BBQ/07-03-2011014.jpg
Mopped it with the sauce reduction every 15 minutes.

http://i1084.photobucket.com/albums/j415/swsjj/Filipino%20Chicken%20BBQ/07-03-2011015.jpg
Off the fire at 164 and tented.

http://i1084.photobucket.com/albums/j415/swsjj/Filipino%20Chicken%20BBQ/07-03-2011019.jpg
Plated with a light salad.

This was a wonderful recipe! The chicken was moist, tender and the sauce added more flavor than I anticipated. The aroma swirling around the Weber and neighborhood was fabulous. Thanks for looking.

sparky
07-03-2011, 06:12 PM
wow, sue. what a nice plate of food. i love the color of the chicken and the fresh salad. 2 thumbs up! ;)

ht01us
07-03-2011, 07:31 PM
In the spirit of upping the pot for everyone, I'll show my Tri-tip.

I made tri-tip on my 2nd or 3rd cood on the Mak and wasn't thrilled. I was still learning. i read more recipes; got more comfortable with how the Mak cooks and tried again tonight. It was just two of us, so I picked up a smallish (2 lb) trip-tip.
http://1.bp.blogspot.com/-qSa6_e1JkDM/ThEZ4uXCwLI/AAAAAAAAAvk/NlF4W5gw_7g/s1600/IMG_0153.JPG

Started with a pretty simple Santa Maria rub: salt, 3 types of pepper (red, black, white), onion powder and garlic powder.
http://1.bp.blogspot.com/-NOmUPd5MQL4/ThEZ2w6CUuI/AAAAAAAAAvU/8P8_kdIlEj0/s1600/IMG_0132.JPG
http://1.bp.blogspot.com/-g26DY_Ee_cY/ThEZ3ZE6RwI/AAAAAAAAAvY/cXKIPJAUHNA/s1600/IMG_0139.JPG

Made a mop/spritz sauce of red wine vinegar, olive oil, and a big ol' clove of garlic whirled in the food processor.
http://4.bp.blogspot.com/-8EQEfWvL-v8/ThEZ4TzwPzI/AAAAAAAAAvg/f3run7qWZws/s1600/IMG_0149.jpg

In the meantime, Carla skewered some baby potatoes and treated with olive oil, salt, and pepper. They'd go on the Mak too. (Might be the first time for vegetables on the Mak)

30 minutes before cooking time; take out the tri-tip and coat liberally with the rub.
http://1.bp.blogspot.com/-sKsAhXRnp6g/ThEZ5Vm9xbI/AAAAAAAAAvo/DGSER9zQy9I/s1600/IMG_0155.JPG

Set the Mak to 225 using BBQ Delight oak pellets. Program it to run at 225 until the IT reaches 120; then go to High until the IT hits 140. http://1.bp.blogspot.com/-mOkVbCPaQPo/ThEZ5yt273I/AAAAAAAAAvs/myEU2yEaHE8/s1600/IMG_0157.JPG

Every few minutes I went out to flip and mop the tri-tip.

When the first program step completes, the tri-tip goes to the warmer (might be the first time I've used it) until the grill gets north of 425
http://2.bp.blogspot.com/-Im8dUyo9LP4/ThEZ6SjIACI/AAAAAAAAAvw/R0xtBYR0RMM/s1600/IMG_0158.JPG

Back on the grill on the hot side this time. About 5 minutes on the torch.
Looks good after 10 minutes under a foil tent.
http://4.bp.blogspot.com/-_AWMAQHKviA/ThEZ7sZyJiI/AAAAAAAAAv4/I2lSkHt1QJQ/s1600/IMG_0161.JPG

And the potatoes. We should have cut them in half.
http://4.bp.blogspot.com/-Jz8GXvAvhDg/ThEZ8jlGPCI/AAAAAAAAAv8/vYdg0vWiRgk/s1600/IMG_0163.jpg
I paid better attention to the grain this time and sliced it crosswise.

Beautiful 76 degrees outside in Portland this evening. We got to eat outside
http://3.bp.blogspot.com/-uDD069rzHZk/ThEZ9INx9HI/AAAAAAAAAwA/dylwngJ6-7o/s1600/IMG_0166.JPG

Sooo much better than last time. My advice to the new pellet cooker users. Practice, practice, practice. And keep track of what you've done. As an example, here is my cooking log from tonight. (http://dl.dropbox.com/u/636560/BBQ/Cooking%20Log%20Tri-tip%202011-07-03.pdf)

I was thinking of trying my first brisket ever; but really, it would have been just too much food. But it is on my summer list and I'll inflict my pictures of it on you sooner or later.

Oh, and I lost my little Panasonic Lumix camera a couple of weeks back. I bought a Canon Powershot S95 which I used for tonight's pictures.

ht01us
07-03-2011, 07:34 PM
Susan, that chicken looks delicious. The skin is perfect.

CarterQ
07-03-2011, 10:52 PM
It was a hot day today here in Central Cali (105) so we spent the day hanging out in the pool and I did'nt want to spend much time standing around the grill so I kept dinner simple, spatchcock chicken-

Spatchcoked the bird and rubbed it down with Wee Willy's white BBQ sauce and dusted it with Desert Gold

http://i740.photobucket.com/albums/xx48/carter93230/Wee%20Willy%20Spatchcock%20Chicken/73f43e63.jpg

Onto the MAK running @225 for an hour and then 350 until an IT of 165 (thanks pellet boss)

http://i740.photobucket.com/albums/xx48/carter93230/Wee%20Willy%20Spatchcock%20Chicken/3157eaec.jpg

Little ways into the cook throw some fresh corn on

http://i740.photobucket.com/albums/xx48/carter93230/Wee%20Willy%20Spatchcock%20Chicken/c038deea.jpg

Chicken and corn ready to go

http://i740.photobucket.com/albums/xx48/carter93230/Wee%20Willy%20Spatchcock%20Chicken/1903ce7d.jpg

Waiting to meet the knife

http://i740.photobucket.com/albums/xx48/carter93230/Wee%20Willy%20Spatchcock%20Chicken/f731bc03.jpg

Corn is done

http://i740.photobucket.com/albums/xx48/carter93230/Wee%20Willy%20Spatchcock%20Chicken/615e1a2f.jpg

Served up the chicken and corn with a nice bean salad

http://i740.photobucket.com/albums/xx48/carter93230/Wee%20Willy%20Spatchcock%20Chicken/c3a2b56b.jpg

This came out awesome, the perfect meal for a hot summer day and the MAK did all the work. Wee Willys white sauce and Desert Gold are a killer combo, I think this was the best spatchcock chicken I have done so far.

CarterQ
07-03-2011, 10:59 PM
Needed a nice simple dessert to end a great summer day so I did a basic peach cobbler-

Start with these

http://i740.photobucket.com/albums/xx48/carter93230/Peach%20Cobbler/f3c759dc.jpg

Cut 6 large peaches into medium size chunks, add flour, sugar, lemon zest, and lemon juice and mix

http://i740.photobucket.com/albums/xx48/carter93230/Peach%20Cobbler/cec1d5fc.jpg

Put the peach mix into a cast iron skillet

http://i740.photobucket.com/albums/xx48/carter93230/Peach%20Cobbler/dcd91fe9.jpg

Make the crumble using flour, brown sugar, white sugar, and chilled butter

http://i740.photobucket.com/albums/xx48/carter93230/Peach%20Cobbler/ffd87ff5.jpg

Put the crumble on top of the peaches and onto the MAK running at 400

http://i740.photobucket.com/albums/xx48/carter93230/Peach%20Cobbler/f8fc9f30.jpg

After 45 minutes looking nice

http://i740.photobucket.com/albums/xx48/carter93230/Peach%20Cobbler/b61b0357.jpg

Let cool a little before serving

http://i740.photobucket.com/albums/xx48/carter93230/Peach%20Cobbler/cf9d32e7.jpg

Serve warm with a scoop of good vanilla ice cream

http://i740.photobucket.com/albums/xx48/carter93230/Peach%20Cobbler/8b15cfbb.jpg

Heaven. That's all I can say, this is the perfect summer dessert!

nepas
07-04-2011, 06:18 AM
Ok going my way with this recipe.

Hog #1

Diced bacon with 1/2 cup onion and 1/2 cup green & red bell pepper.
http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01621.jpg


2 55oz cans of Bush original drained just a tad.
http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01622.jpg


CYM, Worcy sauce, brown sugar, salt lick/head country combo & 1.5 tsp chipotle powder and spicy bbq sauce.
http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01623.jpg


Added Hog #1 and the brown sugar. Mix good.
http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01625.jpg


Worcy sauce.
http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01626.jpg


Spicy bbq sauce and the dry.
http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01627.jpg


CYM. Stir in good.
http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01628.jpg




Chopped down the apple pie filling and added to the mix. Stir good
http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01624.jpg

http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01629.jpg


Hog #2

1 lb of the poke butt i did on my MAK last night. Stir again.
http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01630.jpg

nepas
07-04-2011, 06:19 AM
Hog #3

1 lb of regular home made sausage.
http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01631.jpg


My little meat smusher doohicky at work.
http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01632.jpg


Add to bean mix and stir in good. Cook in the pot for 45 mins.
http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01633.jpg



Triple Hog BAM Beans ;D ready for the BBQ today in Coatsville, PA.
http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01634.jpg

nepas
07-04-2011, 06:33 AM
Got my remote going at smoke for 2 hours. Then to 225

http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01591.jpg

http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01590.jpg


From my neighbors garage drinking hurricanes :D

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


Got another few hours and applied another coat of CT.

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


Took from MAK at 9:30 pm est.

http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01616.jpg


Blade bone slid right out.

http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01618.jpg


Used my hand and black knight gloves to pull. Now ready for todays bbq. Will post more pics later.

http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01619.jpg

jimsbarbecue
07-04-2011, 07:27 AM
Today we are cooking a brisket. Yesterday we voted to have Burgers. Seem liked a summer style meal. Served with corn on the cob and watermelon. No they are not costco burgers. Can't mix in the seasoning if you don't make then yourself. MAK at 375 for 8 minutes 6 first side 2 on second or until temp.Can't get anymore simple!
http://jimbloomfield.smugmug.com/L46/Fab-Projects/i-MJ8mn9p/0/M/DSC00551-M.jpg

Chili Head
07-04-2011, 09:30 AM
Here's what we got going on this year.
Let's start off with lunch. We got a home made pepperoni pizza with some ABT's stuffed with pepperoni, sharp cheddar cheese and bacon!
http://tapatalk.com/mu/46e1a2a3-e953-0050.jpg
http://tapatalk.com/mu/46e1a2a3-e8f8-cdc0.jpg

Then on went the ribs!
Ribs were rubbed with Maks sweet rub on one and the other two got a dusting of Meat Smack rub.
http://tapatalk.com/mu/46e1a2a3-e9f9-ba09.jpg

I'm taking the ribs to Sr's house where we're doing a Cajun shrimp boil! I'll update with pictures later.

Here's the final pictures of the feast.
As usual we all stuffed our faces and ate way too much!

I FTC'd the ribs for the drive over and they got little soft. Everyone still raved over them and The MAK just makes it easy.
We did a Cajun shrimp boil with sausage, potatoes, onion and corn as well. This was our first shrimp boil and it turned out good! Here's how we did it.
We used a turkey pot half full of water. Bring it to a boil and add the ingredients. The shrimp goes in at the end once everything else is done.

2-3 pounds fresh Shrimp
1 large Sweet Onion
6 cloves of garlic
1/4 cup vegetable or olive oil
1/4 cup distilled white Vinegar
4 oz Zatarain’s Shrimp & Crab Boil
5 Lemons
2 pounds Baby Red Potatoes
Corn on the Cob
2 Tablespoons Salt

Cover your dining room table with plastic and throw down some news paper. Then dump the strained ingredients on the table. Only thing left is to chow down!
http://tapatalk.com/mu/46e1a2a3-a08f-a2d1.jpg
http://tapatalk.com/mu/46e1a2a3-a0a2-1466.jpg
http://tapatalk.com/mu/46e1a2a3-a0b6-3c6b.jpg
http://tapatalk.com/mu/46e1a2a3-a0ca-caad.jpg
http://tapatalk.com/mu/46e1a2a3-a0dd-e2e7.jpg
http://tapatalk.com/mu/46e1a2a3-a0ef-5562.jpg

Here's my plate before I tore into it.

http://tapatalk.com/mu/46e1a2a3-a105-5ec4.jpg

I hope everyone had a great 4th!!



Sent from my iPhone using Tapatalk

bflodan
07-04-2011, 09:43 AM
Cooked this on Friday because of a crazy 4th of July weekend planned...Wasnt sure if I was going to get to fire up the MAK at all...Did some Grilled Prawns with a Citrus Garlic Butter and a Garlic and Herb marinated Tri Tip...I have a great seafood connection here who got me some fresh Santa Barbara Spot Prawns... I did not expect that they would still be alive, I guess thats pretty fresh...
http://i359.photobucket.com/albums/oo35/bflodan/127-1.jpg

Made a Citrus Garlic Butter with unsalted butter, fresh garlic, lemon/orange/lime zest and a couple Thai Chilis for a little heat..
http://i359.photobucket.com/albums/oo35/bflodan/132-1.jpg

Had the Prawns sitting in a little Grapeseed Oil and a touch of Sugar, then added half the butter mixture..
http://i359.photobucket.com/albums/oo35/bflodan/131-1.jpg

Made a herb and garlic marinade and dropped a tri tip in for about 6hrs... Dusted with some Desert Gold and Little Louies onto the mak at 250..
http://i359.photobucket.com/albums/oo35/bflodan/126-1.jpg

When the Tip hit 128 into the warming box and cranked up the MAK then seared for about 3min per side..Let reset under foil for about 20min
http://i359.photobucket.com/albums/oo35/bflodan/137-1.jpg

Had my Weber Loaded with some Lump and Hickory Pellets...Threw the Prawns on and covered...Only took a few minutes per side..
http://i359.photobucket.com/albums/oo35/bflodan/134-1.jpg
http://i359.photobucket.com/albums/oo35/bflodan/136-1.jpg
http://i359.photobucket.com/albums/oo35/bflodan/138.jpg

Sliced the Tri Tip and then plated with Bread and a Salad...
http://i359.photobucket.com/albums/oo35/bflodan/139-1.jpg
http://i359.photobucket.com/albums/oo35/bflodan/141.jpg

Delicious!!

CarterQ
07-04-2011, 10:34 AM
Good looking stuff there Dan! Love the prawns.

HogSmoker
07-04-2011, 01:25 PM
Shrimp now who can argue with that ? Looks very good bflodan

FLBentRider
07-04-2011, 05:46 PM
Fourth of July Pork butts

A trip to Sams club for some pork butt
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/IMGP5138Medium.jpg

Rubbed with Salt lick and left over rubs
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/IMGP5139Medium.jpg

Into the MAK (last night)for four hours on Smoke and then 215F
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/IMGP5141Medium.jpg

This morning
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/IMGP5142Medium.jpg

The first one came up to temp around 10am, the last one around 3pm. They were all about the same size.

The last one:
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/IMGP5143Medium.jpg

First one to pull
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/IMGP5144Medium.jpg

Plated with some made-from-scratch corn muffins
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/IMGP5145Medium.jpg

They were excellent. Having four butts in FTC in the same cooler really allows you to extend the time. The one that I put in at 10AM was still at 163F 8 hours later.

The bark was excellent, nice and spicy. The pork pulled easily and was enjoyed by everyone.

Deb
07-04-2011, 05:47 PM
Pork roast with apples... it was a busy day so a quick dinner... took a pork loin and rubbed with thyme, rosemary, sage, threw in a plastic bag with some apple cider for an afternoon soak. Peeled some apples and into a pan with some cider and brown sugar.

the pork roast and the apples in the grill at 275
http://i281.photobucket.com/albums/kk234/deb415611/food/july%202011/photo3.jpg
pulled the pork roast and cranked up the grill to high so that the cider/brownsugar would caramelize
http://i281.photobucket.com/albums/kk234/deb415611/food/july%202011/photo2.jpg

pork slices with the apples, green beans and brown rice with cranberries & pecans
http://i281.photobucket.com/albums/kk234/deb415611/food/july%202011/photo.jpg

there were apples left over so heated them back up and topped some vanilla ice cream and dusted with cinnamon
http://i281.photobucket.com/albums/kk234/deb415611/food/july%202011/photo1.jpg

fireworks next door are starting, gotta go

txpgapro
07-04-2011, 07:08 PM
After last weekends comp cook (no calls but did get to final table in brisket and ribs) and grilling for family and friends Friday, Saturday and Sunday, I was more than happy to do a full cook for the wife and I.

Started out by picking some tomatoes from the garden. http://tapatalk.com/mu/adb885fb-6bc8-e1b1.jpghttp://tapatalk.com/mu/adb885fb-6be4-667f.jpg
Topped these with EVOO, grated Parmesan cheese and grated Italian blended cheese and Chef Geoffrey Michael's Gabrielle seasonings. http://tapatalk.com/mu/adb885fb-6cb3-d971.jpghttp://tapatalk.com/mu/adb885fb-6cc7-3240.jpg
I had cut my own rib eyes from a full loin earlier in the week. http://tapatalk.com/mu/adb885fb-6d61-0c59.jpg Spritzed with EVOO and sprinkled with Texas BBQ Rub Steak Seasoning.
http://tapatalk.com/mu/adb885fb-6dda-a540.jpg
Loaded some ears of corn up with butter and put them in the Memphis first. They needed about 2 hours to cook. http://tapatalk.com/mu/adb885fb-6fac-84e3.jpg
While that was going on thought I'd load it up with some chicken breasts and thighs. Soaked them in a marinade of raspberry chipolte dressing, Head Country Hickory BBQ Sauce, and Weber Roasted Garlic and Herb seasoning. http://tapatalk.com/mu/adb885fb-6f60-b402.jpghttp://tapatalk.com/mu/adb885fb-6f7b-fc97.jpg
Put some new potatoes in with onions, EVOO, seasonings, and fresh Arugula. Wrapped it all up in foil and added it to the smoker. After an hour I pulled everything off, laid in the GrillGrates and cranked up the heat. Seared the steaks to medium and topped with some herb butter I made. http://tapatalk.com/mu/adb885fb-71c1-1f77.jpg
Great meal! Wife and I are stuffed!

Rip
07-04-2011, 07:17 PM
Started with two Trip Tips, EVOO, BPS Double Secret Rub, dusting of BPS Little Louies, some cayenne and chili powder.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2368sm.jpg

Grilled on the MAK2 at 275, flipped at 110 IT, moved to warming drawer at 140 IT, heat to high, seared 2 minutes a side, then rested.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2371sm.jpg

Potatoes, onions, EVOO, BPS Desert Gold, melted butter poured on top. Grilled at 400, stir a few times.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2374sm.jpg

Peppers, onions, EVOO BPS Desert Gold, grilled at 400, stir a few times.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2375sm.jpg

Also made hot wings (deep fryer), refried beans, and guacamole. Fresh lettuce from the garden and sliced tomatos.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2376sm.jpg

My plate.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2378sm.jpg

sparky
07-04-2011, 10:07 PM
keeping it simple on the 4th.

i worked today and then my son called up his mom and said he was having 20 ppl over today. what??? so this is what my wife put together.

threw some hot dogs on #63 on smoke and let them get the goodness.

http://i1202.photobucket.com/albums/bb366/sparky5353/P7040006.jpg

lite off the old kettle.

http://i1202.photobucket.com/albums/bb366/sparky5353/P7040004.jpg

threw on my grill grates.

http://i1202.photobucket.com/albums/bb366/sparky5353/P7040009.jpg

filled her up.

http://i1202.photobucket.com/albums/bb366/sparky5353/P7040012.jpg

meats done. bring on the vittles.

http://i1202.photobucket.com/albums/bb366/sparky5353/P7040017.jpg

http://i1202.photobucket.com/albums/bb366/sparky5353/P7040022.jpg

my plate after the kids when threw the line.

http://i1202.photobucket.com/albums/bb366/sparky5353/P7040023.jpg

they were happy.

http://i1202.photobucket.com/albums/bb366/sparky5353/P7040020.jpg

it was a fun day.

BudGarrison
07-05-2011, 08:41 AM
Saturday we had a big BBQ at the house, we had around 50 friends over. I was a little intimidated as we had a 3 chefs in the group, 1 who trained in France and 2 others that run my favorite restaurtant in town. I started 2 briskets and 2 pork butts on Friday evening. I did 1 butt and 1 brisket in my old tried and true method of Butt Rub dry rub, put on the night before and then mopping every few hours during the cook with a homemade espresso BBQ mop. The other brisket and butt I used TexasBBQ Rub, the night before and no mop. I setup the MAK with a second rack and used my frogmats for the first time.

http://i5.photobucket.com/albums/y166/budatpinel/8-AlmostDone.jpg

They went about 16 hours, then FTC until we were ready to serve, they ended up being in the coolers for around 4 hours. Then it was pulling and slicing time:

http://i5.photobucket.com/albums/y166/budatpinel/13-Brisket.jpg

I have a paranoia about running ut of food, so I threw on 4 Beer Butt Chickens when the bisket and butts come off. Everyone referred to these guys as the dancing girls:

http://i5.photobucket.com/albums/y166/budatpinel/11-TheGirls.jpg

We had a few veggies in the mix. To keep them happy, I marinated and cold smoked tofu for the first time. Seasoned the tofu with a little BBQ rub, them pressed the water out of it over night. I then marinated 1 batch in Wasabi-Teriyaki sauce and the other batch in Soy Sauce and Dark Sesame Oil. Cold smoked for a couple hours then grilled it when we were ready to eat.

http://i5.photobucket.com/albums/y166/budatpinel/3-Tofu.jpg

We also did Portabello mushrooms, cold smoked for a couple hours, then grilled with Wasabi-Teriyaki.

http://i5.photobucket.com/albums/y166/budatpinel/12-Mushies.jpg

We did a few other things on the MAK for sides. I roasted tomatillos, onions, garlic, red and green jalapenos, anahiem, poblano and pasilla peppers for a tomatillo salsa. We also grilled peppers and onions for the fajita bar.

After 2 days of cooking, it was time to start eating and drinking, the wife made patriotic jello shots :p

http://i5.photobucket.com/albums/y166/budatpinel/14-JelloShots.jpg

It was an awesome day and the MAK did a super job and the chefs that were on hand loved every bite. We are now talking about a BBQ competition for Labor day!

TentHunter
07-05-2011, 10:20 AM
I was looking for something different for our July 4th cookout. I thought of those cheddarwurst smoked sausages with cheese in them and the light went off... I bet that'd be good in a fattie!

I mixed up 2 lbs of homemade Kielbasa using ground pork, my spice cure mix & a little cold water. It was bagged up and put in the fridge for a few hours to cure.
https://lh4.googleusercontent.com/-v_BgfbdEMmo/ThM2hnCyJQI/AAAAAAAABKo/dXlqK65IhzU/s576/CWFATTY1.JPG

The Kielbasa & a layer of sharp cheddar were rolled up into a bacon weave.
https://lh5.googleusercontent.com/-XEPo6igStnM/ThM2iONB1CI/AAAAAAAABKw/FCV4je-FpW8/s576/CWFATTY2.JPG

I mixed some Oak & Black Walnut pellets for the smoke, the hit the fattie with some Little Louie's w/Black pepper and put it on a 325-350 pit until it reached an I.T. of 165.
https://lh4.googleusercontent.com/-ycn1E1Pdl5I/ThM2hQ-rZ4I/AAAAAAAABKs/hcsZu6C_EdI/s640/CWFATTY3.JPG

We also made a pot of Homemade BBQ Beans: Sauteed some onion & bacon, added some spices, a few cans of beans, some brown sugar, BBQ sauce & a little Beer. Put on the pellet grill to cook alongside the Fattie.
https://lh5.googleusercontent.com/-x9-s_-yKtgY/ThM2vhPbi-I/AAAAAAAABLE/LP3jGpfk4SE/s576/BQBEANS1.JPG

The beans were guuu-uuud!
https://lh5.googleusercontent.com/-RWHE6tRSWPU/ThM2vkcXIVI/AAAAAAAABLI/_PuEYXTw8s0/s576/BQBEANS2.JPG



Mmmm....
https://lh4.googleusercontent.com/-_CFK2gwSbdI/ThM2i8BhKoI/AAAAAAAABK4/-JQiDjAfKrY/s576/CWFATTY4.JPG

https://lh6.googleusercontent.com/-07DlXW2IHwo/ThNDK1_DXwI/AAAAAAAABLg/pI0ZHZHgKbM/CWFATTY5.JPG

It was served on toasted buns with some bavarian style kraut.
https://lh3.googleusercontent.com/-9MAhC95C1Yc/ThM2jUwyIWI/AAAAAAAABK8/O0cf5XwDHW0/s576/CWFATTY6.JPG


They were juicy, smoky and the sharpness of the cheddar with the Kielbasa flavor made them really tasty! The bacon just made it even better. Everybody agreed this was a definite keeper and we'll be doing these again!

Thanks!

TentHunter
07-05-2011, 11:39 AM
These are a big hit in the summer time and my kids almost always request them for their B'day parties.

Start by making a Lemon-Lime marinade: (lemon & lime juice, sugar, olive oil, red pepper flakes, salt, garlic)
https://lh5.googleusercontent.com/-myk9rhXRY7g/ThNUOVO8BuI/AAAAAAAABLw/LDSxUefkWKg/LLwangs1.jpg

Wings & Marinade together then into the fridge to get acquianted.
https://lh5.googleusercontent.com/-8NKmIce7kgg/ThNUOfiEVfI/AAAAAAAABLs/BB7QiowlBS0/LLwangs2.jpg

Seared quickly over hot coals... The smell of the lime is intoxicating!
https://lh6.googleusercontent.com/-NYrAYAj5vww/ThNUOjx4_uI/AAAAAAAABL0/8KtDhpCw-Ic/LLwangs3.jpg

Into a pan with some more marinade...
https://lh4.googleusercontent.com/-MM6jSTzxZmc/ThNUPbGPV8I/AAAAAAAABMA/vZvPaLGlqoY/LLwangs4.jpg

A packet of Pellets, & hot-smoked for a while at around 350-375.
https://lh4.googleusercontent.com/-Qyx5akzZirg/ThNUPQ7zYpI/AAAAAAAABL4/H6WXJS3ZHyQ/LLwangs5.jpg


Smoky sweet with a citrus zest, they smell as good as they look and taste!
https://lh5.googleusercontent.com/-iDxQd7LKH50/ThNUPgNvuSI/AAAAAAAABL8/GK2rS1QVLaM/s576/LLwangs9.jpg


Thanks again!

rmi63
07-05-2011, 12:28 PM
After arriving home from Cabo San Lucas and eating plenty of seafood there I wanted some beef. On the way home from the airport, we stopped at our favorite butcher and picked up nice 2" 3lb USDA Prime Top Sirloin.

First rubbed with some extra virgin olive oil and seasoned with Susie'Q Santa Maria seasoning and some extra black pepper.

http://i1194.photobucket.com/albums/aa376/rmi63/cooking/IMG_20110705_114907.jpg

Fired up the MAK grill to 225 using BBQ Oak pellets and cooked until internal temp of 120. Threw some corn on too.
http://i1194.photobucket.com/albums/aa376/rmi63/cooking/IMG_20110705_114831.jpg

Once the meat got close to the desired temp, I fired up my Lynx grill to give the steak a nice sear.
http://i1194.photobucket.com/albums/aa376/rmi63/cooking/IMG_20110705_114818.jpg

http://i1194.photobucket.com/albums/aa376/rmi63/cooking/IMG_20110705_114803.jpg

A little to well done for me but my wife and kids like it better this way. Turned out very good though.
http://i1194.photobucket.com/albums/aa376/rmi63/cooking/IMG_20110705_114749.jpg

Ron

383inTheD
07-05-2011, 01:31 PM
While I was trying to do some planning for what I wanted to cook this holiday weekend I really couldn't decide so I just did up a bunch of different things. In my mind, a meal like baby back ribs is spot on for a summer holiday. It turns out it was my uncle's birthday so, time for a little get together and share the good food that comes off a MAK.

I wanted to do a little experimenting (gasp!) with different rubs and sauces. The first rack I dusted with Big Bob Gibson's Memphis Dry Rub. The other is used Rudy's Rub.

http://i141.photobucket.com/albums/r60/ddooge/Food%202011-07-04/Food2011-07-04074.jpg

Meanwhile, I thought they just have to experience the great smokey flavor you get from smoked cheese. So earlier in the day I smoked some cheese for the cheesy potatoes (the baked beans were for another meal).

http://i141.photobucket.com/albums/r60/ddooge/Food%202011-07-04/Food2011-07-04079.jpg

For sauce, I used Big Bob Gibson's Memphis style red sauce (about 1 1/2 cups) with 3 fresh peaches in the food processor. That sauce went onto the rack with Rudy's. The second sauce (darker) was Cherry BBQ grilling sauce (American Spoon).

http://i141.photobucket.com/albums/r60/ddooge/Food%202011-07-04/Food2011-07-04081.jpg

Any with it plated and ready to go ...
http://i141.photobucket.com/albums/r60/ddooge/Food%202011-07-04/Food2011-07-04085.jpg

For desert, I took a well cooked sweet potato and made it into a custard. I cored out a couple of apples, scraped a vanilla bean into the apple and poured in the custard. I topped it with a touch of brown sugar and some chopped walnuts. Here they are off of the MAK.

http://i141.photobucket.com/albums/r60/ddooge/Food%202011-07-04/Food2011-07-04087.jpg

I finished it by topping it with vanilla ice cream, a sprig of fresh mint, and a drizzle of caramel.

http://i141.photobucket.com/albums/r60/ddooge/Food%202011-07-04/Food2011-07-04102.jpg

Oh yea, and a birthday candle.

Hope you all had a great Independence Day!

shelly
07-05-2011, 02:18 PM
As I can only post 5 attachments at a time, this will be divided into 2 posts.

I have not been very active here until now.

The Menu:

Guacamole with Homemade Chips
Smoked Chinese Chicken
Smoked BBQ Baby Back Ribs
BBQ Baked Beans
Creamy Cole Slaw
Steamed White Corn
Grilled Romanesque Zucchini
Shelly’s New York Kosher Dill Pickles
Red, White & Blue Crepes
Iced Strawberry Sun Tea and Fresh Squeezed Eureka Lemonade

We started with Guacamole and Home Made Flour Tortilla Chips. I add diced tomato, onion and Ortega chili to the diced avocado and smash with a bit of mayo to cream the texture. The flour tortillas are cut into pieces and deep fried.

http://i784.photobucket.com/albums/yy122/shellyschachter/Fourth%20of%20July%202011%20Brunch%20with%20Holly/P1010414.jpg

Here's the baby backs almost done, about another half hour to go.

http://i784.photobucket.com/albums/yy122/shellyschachter/Fourth%20of%20July%202011%20Brunch%20with%20Holly/P1010418.jpg


The baby backs were smeared with Agave syrup (a low glycemic sweetener) for the glue and then an ample amount of rub was applied. Smoked at 225 in the DB for just over 4 hours. I basted with my tomato based hot and sweet sauce at hour 2 and hour 3.

http://i784.photobucket.com/albums/yy122/shellyschachter/Fourth%20of%20July%202011%20Brunch%20with%20Holly/P1010419.jpg

The chicken breasts were trimmed of excess rib bone and meat (to become extra crispy chicken riblets tomorrow for me), marinated for a day and smoked at 225 for 3 hours along with the ribs. I removed the skin in the kitchen after the cook. Cooked to an internal temperature of 160 in the thickest part, it rested for at least half an hour and was super moist with no need for any sauce. The marinade flavor added just the right sweetness and tang to the smoked chicken meat.

http://i784.photobucket.com/albums/yy122/shellyschachter/Fourth%20of%20July%202011%20Brunch%20with%20Holly/P1010417.jpg

I picked and then grilled some of our super sweet, ribbed Romanesque zucchini on my Tec Grill.

http://i784.photobucket.com/albums/yy122/shellyschachter/Fourth%20of%20July%202011%20Brunch%20with%20Holly/P1010415.jpg

Shelly

More in next post.

squirtthecat
07-05-2011, 02:18 PM
Oh man, my eyes are going crossed looking at all of this food...

Sent from my Ally using Tapatalk

shelly
07-05-2011, 02:23 PM
I also steamed some fresh picked white corn but not interesting enough to me for a separate photo.

For the cole slaw, I shredded the green cabbage and carrots, adding some diced sweet red peppers to the mix. The sweet and tangy sauce had mayo, lemon juice and sweetener. Left to mingle the flavors over night in the refrigerator.

http://i784.photobucket.com/albums/yy122/shellyschachter/Fourth%20of%20July%202011%20Brunch%20with%20Holly/P1010412.jpg

I made the beans the day before after soaking them over night, then cooked my sauce of onion, garlic, celery, green and yellow zucchini, bacon, tomato, molasses, Dijon, ketchup (only Heinz for me), sweetener, some salt and 1 1/2 cups of my stock tomato and roast vegetable soup puree that I always keep on hand for snacks and other sauce making.

The extra vegetables cook out but add great flavor.

http://i784.photobucket.com/albums/yy122/shellyschachter/Fourth%20of%20July%202011%20Brunch%20with%20Holly/P1010416.jpg

I spent many months developing the Kosher garlic dill pickles I remembered from my childhood. No recipe hints but making your own pickles should be right up there with making your own sausages.

http://i784.photobucket.com/albums/yy122/shellyschachter/Fourth%20of%20July%202011%20Brunch%20with%20Holly/P1010411.jpg

The plated meal.

http://i784.photobucket.com/albums/yy122/shellyschachter/Fourth%20of%20July%202011%20Brunch%20with%20Holly/P1010420.jpg

For dessert, I made crepes, spread some apricot sauce inside and rolled. I made the red strawberry sauce and the blue blueberry sauce. The whipped cream was the white, of course.

http://i784.photobucket.com/albums/yy122/shellyschachter/Fourth%20of%20July%202011%20Brunch%20with%20Holly/P1010421.jpg

Shelly

I edited this and the above post to replace the thumbnails with the full sized photos. Thanks. Carter, for the know how.

CarterQ
07-05-2011, 02:26 PM
I see that all of the photos are as thumbnails. Can someone tell me how to insert a full sized photo? Would a link from Photobucket do this as opposed to uploading directly from my computer?


Yes you can insert the image tags from photbucket into your post and they will appear as full size photos. Great looking food by the way, your pictures are great!

383inTheD
07-05-2011, 04:06 PM
For dessert, I made crepes, spread some apricot sauce inside and rolled. I made the red strawberry sauce and the blue blueberry sauce. The whipped cream was the white, of course.

I like the crepes. Nice job.

rmi63
07-05-2011, 06:02 PM
The plated meal.

http://i784.photobucket.com/albums/yy122/shellyschachter/Fourth%20of%20July%202011%20Brunch%20with%20Holly/P1010420.jpg

For dessert, I made crepes, spread some apricot sauce inside and rolled. I made the red strawberry sauce and the blue blueberry sauce. The whipped cream was the white, of course.

http://i784.photobucket.com/albums/yy122/shellyschachter/Fourth%20of%20July%202011%20Brunch%20with%20Holly/P1010421.jpg

Shelly

I edited this and the above post to replace the thumbnails with the full sized photos. Thanks. Carter, for the know how.

Hey, not fair. These are like professionally done pictures. ;) Awesome job.

Ron

ACW3
07-05-2011, 06:19 PM
When you see Shelly's name on a post, get ready for some real eye-candy for food. Great job, as usual, Shelly.

Art

squirtthecat
07-05-2011, 07:30 PM
Ok, I'm about to fall over asleep.. (was up before 5AM to catch a flight to NYC)

Here we go... First, Second & Third:

bflodan - PRAWNS!
BudGarrison - PBR Dancing Girls
383inTheD - Sweet Potato Custard stuffed birthday Apples


Congrats to everyone! I'm going to crash now.. :cool:

CarterQ
07-05-2011, 08:03 PM
Congrats to the winners and to all who entered everything looked amazing! Love the diversity of food, that what makes this contest so cool! Thanks Squirt you had your work cut out for you and tired to boot. A big thank you to BP for keeping the wheels greased on this great weekly contest.

TentHunter
07-05-2011, 08:12 PM
There was a LOT of food to judge this time; it had to be tough judging this one!

Congrats to all!

Thanks Squirt and have a safe trip!

bflodan
07-05-2011, 08:59 PM
Wow, thanks Squirt!! Alot of great cooks this week!! Congrats Bud and 383 and Thank you BP for putting this on!!

Chili Head
07-05-2011, 11:46 PM
Congrats winners! The food looked great!


Sent from my iPhone using Tapatalk

Deb
07-06-2011, 02:30 AM
Congrats bflodan, Bud and 383!

FLBentRider
07-06-2011, 03:32 AM
Congrats bflodan, Bud and 383!

I'll second that!

Rip
07-06-2011, 04:32 AM
Great looking food! Congrats to Dan, Bud, and 383.

sparky
07-06-2011, 05:52 AM
Congrats bflodan, Bud and 383!

what deb said.

TentHunter
07-06-2011, 11:00 AM
There were 17 entrants/contestants this week.

Rip, do you know if that's a new record? If not, it's got to be close! :cool:

Rip
07-06-2011, 05:43 PM
Haha, IIRC, Deb judged a contest with 20 entrants in late April, and I judged one in early April with 22 entries...I think this week has 21 entries...(did a fast count)

ht01us
07-06-2011, 11:04 PM
Oh Bud that looks great! You were busy. What restaurant do your friends run? I'm going to have give them some business.