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!

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?

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

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....

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


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



Took a small tenderloin roast and trimmed off the silver skin


Sliced open, stuffed


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


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


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


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


Sliced and served with a little Ceasar salad and the bread


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!"

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

07-03-2011, 03:52 PM
Filipino Chicken Barbecue (Inihaw na Manok) with Cherry Pellets

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.


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

Then I heated the reserved sauce to reduce it and thicken it.


Onto the Weber with cherry pellets.

Happy smoke.

Mopped it with the sauce reduction every 15 minutes.

Off the fire at 164 and tented.

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.

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! ;)

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.

Started with a pretty simple Santa Maria rub: salt, 3 types of pepper (red, black, white), onion powder and garlic powder.

Made a mop/spritz sauce of red wine vinegar, olive oil, and a big ol' clove of garlic whirled in the food processor.

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.

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

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.

And the potatoes. We should have cut them in half.
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

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.

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

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


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


Little ways into the cook throw some fresh corn on


Chicken and corn ready to go


Waiting to meet the knife


Corn is done


Served up the chicken and corn with a nice bean salad


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.

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


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


Put the peach mix into a cast iron skillet


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


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


After 45 minutes looking nice


Let cool a little before serving


Serve warm with a scoop of good vanilla ice cream


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

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.

2 55oz cans of Bush original drained just a tad.

CYM, Worcy sauce, brown sugar, salt lick/head country combo & 1.5 tsp chipotle powder and spicy bbq sauce.

Added Hog #1 and the brown sugar. Mix good.

Worcy sauce.

Spicy bbq sauce and the dry.

CYM. Stir in good.

Chopped down the apple pie filling and added to the mix. Stir good


Hog #2

1 lb of the poke butt i did on my MAK last night. Stir again.

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

1 lb of regular home made sausage.

My little meat smusher doohicky at work.

Add to bean mix and stir in good. Cook in the pot for 45 mins.

Triple Hog BAM Beans ;D ready for the BBQ today in Coatsville, PA.

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



From my neighbors garage drinking hurricanes :D


Got another few hours and applied another coat of CT.


Took from MAK at 9:30 pm est.


Blade bone slid right out.


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


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!

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!

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.

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!

Here's my plate before I tore into it.


I hope everyone had a great 4th!!

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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...

Made a Citrus Garlic Butter with unsalted butter, fresh garlic, lemon/orange/lime zest and a couple Thai Chilis for a little heat..

Had the Prawns sitting in a little Grapeseed Oil and a touch of Sugar, then added half the butter mixture..

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..

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

Had my Weber Loaded with some Lump and Hickory Pellets...Threw the Prawns on and covered...Only took a few minutes per side..

Sliced the Tri Tip and then plated with Bread and a Salad...


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

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

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

A trip to Sams club for some pork butt

Rubbed with Salt lick and left over rubs

Into the MAK (last night)for four hours on Smoke and then 215F

This morning

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

The last one:

First one to pull

Plated with some made-from-scratch corn muffins

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.

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
pulled the pork roast and cranked up the grill to high so that the cider/brownsugar would caramelize

pork slices with the apples, green beans and brown rice with cranberries & pecans

there were apples left over so heated them back up and topped some vanilla ice cream and dusted with cinnamon

fireworks next door are starting, gotta go

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.
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!

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.

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.

Potatoes, onions, EVOO, BPS Desert Gold, melted butter poured on top. Grilled at 400, stir a few times.

Peppers, onions, EVOO BPS Desert Gold, grilled at 400, stir a few times.

Also made hot wings (deep fryer), refried beans, and guacamole. Fresh lettuce from the garden and sliced tomatos.

My plate.

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.


lite off the old kettle.


threw on my grill grates.


filled her up.


meats done. bring on the vittles.



my plate after the kids when threw the line.


they were happy.


it was a fun day.

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.


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:


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:


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.


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


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


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!

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.

The Kielbasa & a layer of sharp cheddar were rolled up into a bacon weave.

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.

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.

The beans were guuu-uuud!



It was served on toasted buns with some bavarian style kraut.

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!


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)

Wings & Marinade together then into the fridge to get acquianted.

Seared quickly over hot coals... The smell of the lime is intoxicating!

Into a pan with some more marinade...

A packet of Pellets, & hot-smoked for a while at around 350-375.

Smoky sweet with a citrus zest, they smell as good as they look and taste!

Thanks again!

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.


Fired up the MAK grill to 225 using BBQ Oak pellets and cooked until internal temp of 120. Threw some corn on too.

Once the meat got close to the desired temp, I fired up my Lynx grill to give the steak a nice sear.


A little to well done for me but my wife and kids like it better this way. Turned out very good though.


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.


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).


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).


Any with it plated and ready to go ...

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.


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


Oh yea, and a birthday candle.

Hope you all had a great Independence Day!

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.


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


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.


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.


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



More in next post.

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

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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.


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.


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.


The plated meal.


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

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!

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.

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


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 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.


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.


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:

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.

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!

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!

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

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

I'll second that!

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

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

what deb said.

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:

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)

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.