View Full Version : CarterQ is the Judge! July 22...Bring it on!

Big Poppa
07-22-2011, 05:29 AM
Get your entries in by sunday night to be safe..

Cmon there is pressure to dazzle! Lets see some showstoppers!

first place $25 Big Poppa Store credit
Second Place $15. Big Poppa Store credit
Third Place $10 Big Poppa Store credit

Everybody who enters gets $5. Big Poppa Store credit....maybe a down payment on a little louies shirt!

07-22-2011, 05:54 AM
I'm ready.. :cool:


07-22-2011, 08:54 AM
Get your entries in by sunday night to be safe. down payment on a little louies shirt!

ya ya i get the point. i love your since of humor. lol. you could have just said "sparky get off your butt and get your entry in sooner." lol.... what if you already have a little louies t-shirt?

Big Poppa
07-22-2011, 12:45 PM
what about a signed one

07-22-2011, 06:58 PM
I guess I better get mine in on time this week...;)

07-22-2011, 07:05 PM
i don't have a signed one. that would be very cool. sparky likey.

07-22-2011, 10:55 PM
Shrimp on the Q.

Smoke on Wheels + Desert Gold + Shrimp = Yabba Dabba Doo.

my son and his girl friend, vege girl (she eats fish) are coming over this afternoon to swim and relax w/ the fam. shrimp is to please her.

SOW / shrimp / ziploc. shaky, shaky. in frig for 3 hours.


thats pure yumminess there.


wheres that monkey to skewer the shrimp. oh, thats me.


onto #69 @ 450º on my grill grates.


looking good....


wow. nice stuff.


blow the bosn' whistle. chows on.


this is my plate but a perfect meal for vege girl.


taking a bow now. thank you, thank you.


yabba dabba doo.

and for my old friend a sounding "Waa Laa".

Big Poppa
07-23-2011, 05:36 AM

07-23-2011, 08:14 AM
Looking Good Sparky!! how long at that temp??


07-23-2011, 08:22 AM
i was suppose to be timing them? i go by looks and feel. notice the top skewer w/ only two. missing. not on the plate. look, feel and taste. yummy.

07-23-2011, 09:58 PM
Its been pretty hot out here and we wanted something a little lighter and refreshing...Made a Buffalo Chicken salad with a homemade Blu Cheese Dressing.. Started with the chicken breast rubbed with a little garlic evoo and then some Little Louies..The salad was just a simple Iceburg wedge with carrot, celery and onion..

Made the dressing with some fresh blu cheese, mayo, sourcream and a little vinegar, Worcestershire, garlic powder and fresh ground pepper..


Had the chicken on the MAK at 275 till it hit 160 then basted in hot sauce until about 167..

Sliced and plated with the salad drizzled with the dressing and added some more blu cheese crumbles..


Was really good...

07-24-2011, 10:23 AM
The salad looks great. chicken and bleu cheese. Yummy!!

07-24-2011, 10:34 AM
We had some good things this week to cross off my MAK bucket list (never actually crossed off I guess)
Fresh Rainbow Trout:
I really wanted to bacon wrap them but since they do not cook long enough to get the bacon cooked, I decided to be a little more creative. I first cooked some bacon on a rack over a cookie sheet on the MAK along with a separate dish with garlic cloves, shallots, EVOO. While this was cooking I added a dish of marinated sliced potatoes (EVOO, BP LL w/ P, Garlic Dude Dust, parma cheese).
When the Bacon was done and the sheet pan was cool I added the trout to the pan with the bacon drippings to give it the flavor along with salt pepper and a little Garlic Dude dust. Stuffed some of the bacon, roasted Garlic and shallots in the cavity of the fish.
Enjoying a Blue Moon on these hot summer days.

Turned the heat up a little on the MAK, put them on the frogmats (potatoes are finished and in the smoke box to hold and get some of the extra flavor.

And dinner is served: No picture of the salad to go with it since I always eat salad at the end of my meal ;) And a nice White beer to go with dinner.

Everyone really liked everything. I personally would have turned the MAK a little higher to crisp the skin more. The flavor was excellent.

07-24-2011, 10:52 AM
Other good meal this week was a marinated Pork Loin. I marinated it in Yoshido glaze for about 4 hours with some chipolte flakes to give it some heat. Put some dusting of LL w/P on it for good measure.


Onto #400 at 300 until the IT went to 165. I glazed it with the Yoshido sauce every 30min or so. When it was near finished I put a cookie sheet full of french fries and some chicken breast strips (terryaki glazed) on the grill. When the Pork reached 165 I took it off and foiled it and cranked the heat up to finish the fried. The pork sat in the smoker box feeling happy.


All the adults loved the pork and the kids ate some (but mostly the chicken breast strips) The fries came out awesome! I did not get pics of them since it was more for the kids, but everyone ate them quickly. We are all kids that love fries I guess.

07-24-2011, 11:09 AM
that pork loin looks nothing short of fantastic. nice color.

07-24-2011, 11:12 AM
Thanks Sparky. It is about 1/3 of the entire piece I bought. I am still thinking on how to do the rest of it (2 more cooks I think).. one will have to be stuffed..

07-24-2011, 11:31 AM
A good friend of ours will be hosting a birthday bash for his MIL - she tuns the big 8-0 this year. He bought in on the 'meat wagon' that KyNola drove up back in early June. (he picked up roughly 80 pounds of pork shoulders)

It was about 98° Friday.. Good day to haul semi-frozen meat around. (quickly)


I let them sit out for an hour or so. Still frozen. :o


Time to warm the pits. Fire in the hole!


Quick mix of the Salt Lick Clone.


(dump dump dump shake shake shake sneeze sneeze sneeze)


Here we go.. I could only fit 3 of the 4 shoulders on. Slathered with Molasses and heavily rubbed with the SLC.





Both are set at 240° or so and we'll check back in the morning. I heavily scored the skin/fat, and put it down towards the heat for the cook - with any luck we might have some cracklins to go with the pulled pork late tomorrow afternoon.. (or a mess)


Traeger shoulder is done.



07-24-2011, 11:32 AM
MAK shoulders are in the stall. I'll move that top one to the Traeger here in a bit.


Panned up, ready for FTC.


Wait, I don't have a cooler big enough to hold full steam table pans...

Time to improvise on a hot summer day.


It'll be nice and toasty in there out in the driveway. :D


Time for some coffee and A/C.


Traeger. (like my high tech bucket hangers??)




Just a quick peek in the FTBimmerT.


Time to stay inside for a bit. The sun is really pounding down now... Shoulder #2 is 175°-185° depending on where I poke it. #3 is still in the 160°s, so I put it in the Traeger Turbo Smoker to catch up.

I'll check the MAK again around 11:30. I didn't feel like messing with the Maverick today, so I just have a CDN meat probe that I can take a quick glance at.


07-24-2011, 11:33 AM
Took shoulder #1 out for a quick spin. I hear that people drive with their kids in the car to calm them down before putting them to bed. I figured it might help that picnic pull easier. :D


Dang, wrong kind of pellets...


It was 126° in the trunk. I'll bring that guy inside and pull him after I finish lunch. #2 is about ready to come off of the MAK next.


Time to pull... (next ones will be done in the shade - uggghh)

FTBimmerT seemed to work well.


Pulled. Left some of the pieces larger, as these will all be reheated.


#2 is ready to come off.


Nestled in the 125° Bavarian confines..


Ended up with right at 12 pounds pulled. (minus a snack for me)

Blue Bunny transport containers.



07-24-2011, 11:34 AM
And #3 comes off..


He's bundled up in the trunk with the other, and I"ll pull them after Church.


The shoulders went to Church with me... (I made them stay in the car :D)
It topped out at 139° in the trunk..

Time to pull..

Done and Done.

(10.5 and 12 pounds yield)



#4 is trying to thaw a bit in a cooler next to the washing machine. I'll put it on shortly on 'smoke' to let it thaw a bit more, before I rub it and put the spurs to it overnight.


07-24-2011, 11:35 AM
Trying to channel Some Pacific NW weather this morning...


#4 is done. I will get more molasses, as it produces a much nicer bark than this garlic oil I used. (I was hot, tired and just plain lazy)


Foiled up tight and in the house oven on 'low'.


Stick A Fork In The Pork........ We are done.

42.2 pounds of peppery pork love. Weighed and labeled.


Fridge is happy!


Time for a pastrami sandwich..... :cool:

07-24-2011, 04:30 PM
Pesto chicken sandwich with ww Focaccia

Baked some focaccia this morning - used Annie's Roasted Garlic Olive Oil in the dough , on the bottom of the dough and on the top of the focaccia, topped simply with salt, black pepper, crushed red pepper, the oil and shredded parmesan.

slathered a few chicken breasts with pesto, into the pellet grill with a red pepper that was roasting

Dinner - focaccia, lettuce/spinach, tomato, the pesto chicken, roasted red pepper and a little fresh mozz

I was flipping through an ice cream cookbook one day and there was a recipe for roasted banana ice cream.....hmmm......
So...... last night when I was cooking some burgers I cut up some bananas , tossed with some brown sugar and threw in the grill to roast..


today I blended them up with some whole milk (it's what the recipe called for, some cream will be added next time), a little more brown sugar (I think I would just add this when roasting the bananas next time), vanilla, salt & lemon juice. Into the fridge to chill. While it was chilling I whipped up a quick chocolate sauce using king arthur double dutch cocoa and some ghiradelli semisweet chocolate . The banana mix into the ice cream maker and after awhile I ended up with this.....


07-24-2011, 05:53 PM
Fab Flanker

I mixed up a marinade with these goodies and put the flank steak into a zip lock bag and put it in the fridge to get happy while I kayaked with lots of dogs and their humans. Took the flank steak out of the marinade, dusted it with BP’s Double Secret Steak Rub, brought it to room temperature and then on to the fire.

Grilling nicely with a foil packet of hickory pellets.

The meat rested while I made a salad and then I sliced it nice and thin for serving.

Plated with a simple salad of fresh Romaine lettuce, a tomato picked right from my garden and dressed with a homemade bleu cheese dressing made with sour cream, juice of half a lime and honey and crumbled Danish Bleu. The steak was wonderfully seasoned with a nice combination of sweet and a touch of heat. I’m very happy there are left overs.
Thanks for looking

smoker pete
07-24-2011, 06:54 PM
Green Light!! ... Red Light!! ... Have played that game countless times with my Grandchildren and it inspired me to do something different with my Stuffed Pepper recipe. With all those wonderful peppers in glorious colors and flavors I decided to let them work for me. Picked up some Green, Yellow, and Red Peppers and here's the results.

Cored the Peppers keeping the lids for the stuffing. Parboiled the Peppers for 5 minutes and set them aside to cool.


Cooked up some Hamburger, Onions, Green/Yellow/Red Pepper lids, and another Green Pepper with some Garlic and seasonings.


Mixed the Hamburger with cooked Rice and Tomato Sauce.


Stuffed the mixture into the Peppers and topped them off with a spoonful of Tomato Sauce.


Pre-heated the MAK 2 Star Pellet Grill using Apple pellets. SETPOINT to SMOKE for 45 minutes and then bumped the temperature to 350ºF for another 45 minutes.


The money $shot ... Signal Light Apple Smoked Peppers with a side of Green Beans ... Bon Appétit ... Green Light!! ... Red Light!! If it's Yellow, step on it!!


07-24-2011, 07:00 PM



Cue the sucky spinny tumbler-ma-thingy..


On the still-hot Traeger at 300°.




Oh yeah...


Had a bit of steamed sweet corn with it. (not picture worthy)

And something cool/refreshing for desert..


07-24-2011, 08:47 PM
I've been wanting to play around with this idea for a while. Ribs with a cinnamon & apple flavor profile glazed with a Cinnamon Candy BBQ Sauce.

I hit some Spare Ribs with some homemade rub & Cinnamon. Filled my cast iron smoking pot with apple pellets and put both on the grill along with a red pepper to roast.

Later the pepper was flipped and some thick sliced bacon was put on to smoke.

Ready to foil with some Apple sauce, Honey, more cinnamon & a small amount of beer for liquid.

A cup of homemade Honey BBQ Sauce, Apple Juice, more cinnamon & 1/4 cup cinnamon candies were placed in a pan and simmered into a glaze.

Glazing the Ribs...

The Bacon & Roasted Red Pepper were added to some Potato salad.

Served with the Potato Salad and some sweet corn.

The Glaze combined with the layer of apple sauce definitely gave it that Candy Apple flavor but was balanced nicely by the tangy Honey BBQ sauce to keep it from being too sweet. They were delicious...

...and very sticky! :)

Thanks. :)

07-24-2011, 11:58 PM
The Filling: a pound of fresh homemade Kielbasa, 1/4 lb. Cheddar cheese, 1/4 cup minced onion, 1 cup of cooked rice. This makes enough for 12 Cabbage Rolls.

Place the filling in a blanched cabbage leaf and roll.
https://lh4.googleusercontent.com/-lV5qR2uORZw/Ti0PGmDc_4I/AAAAAAAABUk/OZnjr1R-vPU/CWCR02.JPG https://lh4.googleusercontent.com/-eneLOP-U49c/Ti0PF2-HCUI/AAAAAAAABUQ/FLp3F2VlT6k/CWCR03.JPG

The Cabbage rolls were place in a baking dish and topped with butter & black pepper. A pouch of hickory pellets for smoke.

Put on at about 325-350° for about an hour until the internal temp reached 165°.


They were juicy, nicely smoky and full of flavor.https://lh3.googleusercontent.com/-x_K2qVuhYA0/Ti0PGRmEsVI/AAAAAAAABUc/Uuti1LWUM7Q/s640/CWCR06.JPG

07-25-2011, 04:48 AM
I need to stop looking at this site in the morning... It is 7:45 on the East Coast and I am starving! These are some incredible cooks! Roasted banana ice cream... that is awesome!

07-25-2011, 07:10 PM
Shameless $5 credit entry:

Last Thursday I left town for a trip until Sunday night and Daughter #3 was going to feed/walk the dog, water the flowers, etc etc. What do kids want most? Money and food. So I left her gas money, baked a loaf of homemade bread, baked her favorite homemade Snickerdoodle cookies and (natch) smoked her up a nice tri tip. She loved it all, ate everything and I don't think she shared with anyone. The tri tip was pulled at 141 degrees and left to rest. I didn't get a plated pic because it was a present.


07-26-2011, 12:18 AM
Alright, sorry this is so late, but it was just a classic Monday (not in a good way!)

Another great week of wonderful creative cooks, I'll do a quick run down before the drumroll-

Sparky's SOW & DG Shrimp, That looked great buddy, I love that SOW Marinade and with the Desert Gold I'm sure it was Killer. Pretty hard to beat shrimp on stick and on the pellet cooker it comes out great. Love that disappearing skewer to check for doneness, gotta have good quality control!

Bflodan's Buffalo Chicken Salad - This was a great looking meal, loved the homemade blue cheese dressing and the buffalo style chicken. A great simple salad. You were shooting for light and refreshing and it looks like you hit the mark.

Patrick_CT, One of my favorite things is fresh trout right over the campfire. Your trout stirred up some good memories of fresh fish and great times, that trout looked great. Loved that pork loin too, wow that was some beautiful color, sounds like your guests are really enjoying the benefits of your MAK ownership!

Squirt, your pork shoulder cooks are always an adventure and this did not disappoint. Great story walking us through the day, I loved how you turned the Ultimate Driving Machine into the Ultimate Cambro! Your friends MIL definitely got a great meal for the big 8-0! Also that pork loin looked great too, loved the Jamaican vibe going on there, if it tasted anything like it looked, you nailed it!

Deb, man I love your creativity when you cook and you did not disappoint with your pesto chicken sandwich! Loved that fresh focaccia bread and the pesto chicken with fresh mozzarella and the roasted pepper. Beautiful fresh sandwich! Roasted banana ice cream, man I loved where you were going with that, looks like you want to tweak it but from here it was a great idea and looked delicious!

Susan- Flank steak is always a tricky cut to get just right but it looks like you have it dialed in, that marinade sounded delicious and you cooked it perfectly. Paired with a fresh salad and homemade dressing that looked great. Nothing simple about that plate!

Pete- Stuffed peppers were one of my Dad's go to dishes on the dutch oven and they hold a special place in my heart. Yours looked fabulous and the mix of colors was beautiful. Great looking meal!

Tent - I love how you are always playing with your food and this week was no exception! Can't say i ever would have thought about the flavor combinations you put on those ribs, Red Hots in the glaze?, but man I definitely want to try them. Outside the box and inside the zone! Just when I thought it was safe you drop off the sausage stuffed cabbage, another great idea! Those looked good, definitely an idea I want to borrow, sounds like a great finger food!

SIL, I'm sucker for tri tips but unfortunately the contest entry deadline is midnight on Sunday. No worries though, by the looks of that tri tip it was a winner when it got sliced!

OK it's late and I have rambled enough so here you go-

3rd - Sparky's Shrimp

2nd - Deb's Pesto Chicken Sandwich and Roasted Banana ice cream

1st - Tent's Apple cinnamon ribs and stuffed cabbage

Again, thanks to everyone who entered you make this forum great with your creativeness and passion for great food!

07-26-2011, 04:56 AM
Congrats to all the winners!! And thanks for the kind works Carter!.... what to cook this week (after the MAK is cleaned that is).. hmmmmmm

07-26-2011, 06:03 AM
Wow, Thanks & congrats to everyone, but I think I'd trade first place for a big bowlful of Deb's Roasted Banana Ice Cream. The way this contest keeps going I'm going to need it after sitting in the hot seat next week! ;)

Thanks for judging CarterQ, It really is tough with so many great entries. Thanks Big Poppa for hosting this week after week.

Mmmmm... Smoked trout. I have some Rainbows in the freezer, I may have to pull 'em out and smoke 'em up!

#4 is done. I will get more molasses, as it produces a much nicer bark than this garlic oil I used. (I was hot, tired and just plain lazy)

Brother, it's tough cooking in all this heat. I bet all your sweat and hard work will be appreciated when folks sink their teeth into that pulled pork!

07-26-2011, 10:25 AM
thanks carter and BP for everything. congrats to everyone. i like this. because we are from all different areas and different ages we all have our own tastes. thats the fun part. seeing what everyone cooks every week on all different types of Q's. very cool ppl. :cool:

07-26-2011, 03:19 PM
Conrats to this week's winners! It was another great weeks of creative cooks! Keep them coming!

07-26-2011, 03:54 PM
congrats everyone! Thanks Carter & BP!

the ice cream is a work in progress, I think I'll make it mine next time, I did it as written and that doesn't always work ;), not that everything I make mine works either:eek:

07-26-2011, 07:30 PM
Congrats to everybody! Delicious looking food throughout this thread, as always. I'll try harder next time. I have a question for anybody reading. Can a STUFFED turkey be smoked as well as an unstuffed one?

Chili Head
07-26-2011, 09:45 PM
Congrats winners!
All the entries looked great !

Sent from my iPhone using Tapatalk

Big Poppa
07-26-2011, 09:52 PM
no no on the stuffed turkey

07-27-2011, 07:06 AM
Congrats to Cliff, Deb, and Sparky! Great cooks by all who entered. Thanks for the contest BP!