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View Full Version : Contest! pre Thanksgiving Contest! 11-18-11



Big Poppa
11-18-2011, 06:25 AM
Here we go...
This is fun and I love it...just a couple of little hints. As the rules state this is a real time weekend event. Please don't enter previously posted cooks so you can get my money!
Also..... Also how do I say this......there is absolutely zero obligation to support our sponsor (me) but it is good karma. Buying and posting pictures of things I sell that you bought elsewhere at the same price and then cashing in your contest coupons for the exact credit slightly rankles me. I hope you get my drift.

Now the BS is out of the way Light your cookers!

first place $25.00 store credit big poppa smokers
second place $15.00 store credit to big poppa smokers
third place $10 store credit to big poppa smokers

everybody else gets $5 just for entering!

we have a rookie as a judge so make his initiation to judging tough!!! hahahah

HogSmoker
11-18-2011, 03:11 PM
Very understandable BP and total agree!

SmokinSooner
11-18-2011, 04:11 PM
You're right, Big Poppa; that's some bad karma in the making.

I'm lookin' forward to seeing the entries...

RickB
11-18-2011, 06:10 PM
I assume this is for this weekend cook, not thanksgiving?

Big Poppa
11-18-2011, 09:31 PM
its this weekend thanksgiving will be a bigger prize

HogSmoker
11-19-2011, 08:04 PM
Let the fixing's began!
http://i1086.photobucket.com/albums/j447/CrazyCard/100_0643.jpg
Based the quarters with Wickers Sauce and my own rub I been experimenting with.
Let set in fridge couple hrs.
http://i1086.photobucket.com/albums/j447/CrazyCard/100_0647.jpg
On the MAK 1 star Peach pellets on smoke setting for 1 hr
http://i1086.photobucket.com/albums/j447/CrazyCard/100_0648.jpg
After 1 hr flip um and stead as she goes captain.
http://i1086.photobucket.com/albums/j447/CrazyCard/100_0649.jpg
After two hrs on smoke taters and baked beans are on and up the temp too 330*
http://i1086.photobucket.com/albums/j447/CrazyCard/100_0650.jpg
Love this stuff two cubes chicken bullion dissolved in water pour over veggies then foiled to steam on the grill temp still on 330*
http://i1086.photobucket.com/albums/j447/CrazyCard/100_0651.jpg
http://i1086.photobucket.com/albums/j447/CrazyCard/100_0652.jpg
Chicken is pulled at 165* With little honey bq sauce to finish off...
http://i1086.photobucket.com/albums/j447/CrazyCard/100_0653.jpg
Veggies are done smelling good cook time about 1hr.
http://i1086.photobucket.com/albums/j447/CrazyCard/100_0658.jpg
Plated and ready to eat corn on cob, beans beans , veggies , baked tater, and southern sweet tea. IMO hard to beat good BQ chicken dinner. Ohhh got ahhh say Love my MAK 1 star General !
http://i1086.photobucket.com/albums/j447/CrazyCard/100_0660.jpg

KimG SOW
11-19-2011, 09:19 PM
To tell you how much we stink at this.....

Andy just got done smoking Lamb and Prime Rib and I made mashed sweet potatoes.... and NOT 1 PICTURE taken. LOL!!


BTW... it was REALLY GOOD!!!

Chili Head
11-19-2011, 10:19 PM
Pulled turkey sandwiches with white BBQ sauce and slaw

First up was to make the bread for the sandwiches. I just used an italian bread recipie I've used here before. I seem to be using that alot!

http://img.photobucket.com/albums/v503/smpsn/MAK%20GRILL/005-4.jpg

http://img.photobucket.com/albums/v503/smpsn/MAK%20GRILL/008-6.jpg

Next up was to get the turkey breast going for the pulled turkey. I set the MAK to 265° using apple pellets.

http://img.photobucket.com/albums/v503/smpsn/MAK%20GRILL/001-3.jpg

I took all the skin off and set it aside to use later. Once skinless I seasoned the turkey with Big Poppas desert gold seasoning and I then put the skin back onto the turkey to give it more flavor and to keep it from drying out while cooking.

http://img.photobucket.com/albums/v503/smpsn/MAK%20GRILL/003-7.jpg

http://img.photobucket.com/albums/v503/smpsn/MAK%20GRILL/004-7.jpg

Into the MAK until the IT reaches 165°.

http://img.photobucket.com/albums/v503/smpsn/MAK%20GRILL/006-7.jpg

I sliced some purple cabbage up into thin strips and made a slaw dressing out of mayonaise, celery seed,salt and pepper and cider vinegar.

http://img.photobucket.com/albums/v503/smpsn/MAK%20GRILL/010-3.jpg

The turkey is done!

http://img.photobucket.com/albums/v503/smpsn/MAK%20GRILL/014-7.jpg

continued..

Chili Head
11-19-2011, 10:39 PM
Once the skin was removed I pulled the turkey.

http://img.photobucket.com/albums/v503/smpsn/MAK%20GRILL/015-6.jpg

http://img.photobucket.com/albums/v503/smpsn/MAK%20GRILL/018-6.jpg

In a bowl I added some turkey and Big Bob Gibsons white BBQ sauce and mixed it up well.

http://img.photobucket.com/albums/v503/smpsn/MAK%20GRILL/019-6.jpg

http://img.photobucket.com/albums/v503/smpsn/MAK%20GRILL/021-6.jpg

All right lets make a sandwich!!

Some home made bread piled high with smoked pulled turkey with white BBQ sauce, add some slaw and you're good to go! I had veggie fries with the sandwich tonight and a couple of dill pickle spears.

http://img.photobucket.com/albums/v503/smpsn/MAK%20GRILL/025-4.jpg

http://img.photobucket.com/albums/v503/smpsn/MAK%20GRILL/026-5.jpg

http://img.photobucket.com/albums/v503/smpsn/MAK%20GRILL/027-5.jpg

This was the first time I made a pulled turkey sandwich with the white BBQ sauce. I can tell you it wont be the last!! It was good!

Now I did leave room for dessert and here's what I made.

continued..

Chili Head
11-19-2011, 11:17 PM
Puff Pastry Chocolatines with Haagen Dazs peanut butter and chocolate ice cream.

To start this off I used one puff pastry sheet and cut it into 2 x 3 inch rectangles. I messed up at first and cut the sheet into triangles..whoops! I had to piece them back together to make the rectangles. Once you have your rectangles cut put on one tablespoon of chocolate on one end of the pastry. I used dark chocolate morsels for these. Then I just rolled them up and cooked them in the MAK for 15 minutes at 375°.

http://img.photobucket.com/albums/v503/smpsn/MAK%20GRILL/012-6.jpg

http://img.photobucket.com/albums/v503/smpsn/MAK%20GRILL/011-6.jpg

http://img.photobucket.com/albums/v503/smpsn/MAK%20GRILL/013-5.jpg

http://img.photobucket.com/albums/v503/smpsn/MAK%20GRILL/017-4.jpg

Getting there!

http://img.photobucket.com/albums/v503/smpsn/MAK%20GRILL/024-3.jpg

OK who wants dessert besides me??

http://img.photobucket.com/albums/v503/smpsn/MAK%20GRILL/029-3.jpg

http://img.photobucket.com/albums/v503/smpsn/MAK%20GRILL/028-5.jpg

http://img.photobucket.com/albums/v503/smpsn/MAK%20GRILL/032-3.jpg

Man that ice cream melts fast!! I almost sprinkled these with powdered sugar..I'm glad I didnt because they would have been too sweet eating them with the ice cream.
I would say tonights meal was a success!! The flavors I put together tonight worked very well together. The slaw dressing complimented the Big Bob Gibsons white BBQ sauce nicely. And the dark chocolate in the pastry thats not so sweet went well with the sweet chocolate and peanut butter ice cream.

bflodan
11-19-2011, 11:45 PM
Wanted something different tonight and I had a seafood craving.. Was at Whole Foods and saw the Mussels and thought that sounded good...Was just going to do them in a broth but while they where on the smoker I decided to do it over Pasta.. Sorry for that lack of pics, I was solo with the 3 year and 12 week old...

The Ingredients...I forgot to show the red pepper flakes that I also added...

http://i1124.photobucket.com/albums/l568/bflodan8487/002.jpg

Diced up the green onion, 5 cloves of garlic, a roma tomato, 1 shallot and some fresh tarragon...Sauteed in some butter and then added some white wine, maybe about 1/4 bottle....I did that on the stove for the high heat and then put the sauce on the MAK for about an hr on smoke...

http://i1124.photobucket.com/albums/l568/bflodan8487/004.jpg

http://i1124.photobucket.com/albums/l568/bflodan8487/006.jpg

Brought it back inside and on the high heat I added the Mussels and covered for about 3min...Uncovered and added some heavy cream and back on the smoker thickin up a bit for about 30min on smoke setting....If I wasnt alone with the kids I would have tried doing all this over the flame zone...

http://i1124.photobucket.com/albums/l568/bflodan8487/008.jpg

http://i1124.photobucket.com/albums/l568/bflodan8487/010.jpg

Served over Linguine with some nice crusty French Bread

http://i1124.photobucket.com/albums/l568/bflodan8487/013.jpg

Came out really good and could taste the smoke flavor...Im going to try this again but do it all in the MAK griddle....

Big Poppa
11-20-2011, 06:26 AM
not a lot of cooks yet but wow some strong ones! and no library cooks either! yippeeee

Deb
11-20-2011, 02:11 PM
Chicken Cacciatore (my way)

Red & Green Pepper, Zucchini, Shallot into a pan sprinkled with oregano, thyme, marjoram, rosemary, salt , pepper, crushed red pepper. , Chicken legs sprinkled with the same except the red pepper
http://i281.photobucket.com/albums/kk234/deb415611/food/2011-11/photo-51-4.jpg

into cook for awhile separately to get smoky
http://i281.photobucket.com/albums/kk234/deb415611/food/2011-11/photo-53-3.jpg

chicken into the pan, added a can of crushed tomatoes, some chicken broth and garlic
http://i281.photobucket.com/albums/kk234/deb415611/food/2011-11/photo-54-3.jpg

cooked til the chicken was tender and the sauce had reduced some
http://i281.photobucket.com/albums/kk234/deb415611/food/2011-11/photo-60-1.jpg

served with whole wheat spaghetti and some grated parm
http://i281.photobucket.com/albums/kk234/deb415611/food/2011-11/photo-61-1.jpg

FLBentRider
11-20-2011, 06:38 PM
Tailgate butts.

Back to back home games plus a visit to a college with my oldest daughter made for a very busy weekend.

We have some friends join us for the tailgate and the game. 7 of them. Queue up the Q!

A couple of butts - one with Wild Willy's number onederful rub and the other with the salt lick clone.
Rubbed up and ready to go, on the MAK @275F
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_1553.jpg

The next morning
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_1555.jpg

One is done:
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_1556.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_1557.jpg

They go into FTC for the ride to the Stadium.

To be continued...

FLBentRider
11-20-2011, 06:39 PM
Canopy, tables and chairs set up, a little rain, but no big deal...


http://i276.photobucket.com/albums/kk7/flbentrider/MAK/IMGP5930.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/IMGP5934.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/IMGP5934.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/IMGP5932.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/IMGP5935.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/IMGP5936.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/IMGP5931.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/IMGP5933.jpg

Patrick_CT
11-20-2011, 08:06 PM
We have been traveling and prepping for winter so we have had little time to cook... but my sisters bday was Sat and she brought the rest of the family over for dinner. Great reason to cook!
I decided to try some chicken cordon blue. I butterflied them and pounded them out a little to get them even. Seasoned with the last of my BP LL w/ pepper (I can not believe it is gone already... I have more to order during the next order for friends/family)
I used a sharp provolone with honey ham. Seasoned the outside well then wrapped tight and added a couple pieces of bacon. Silicon bands hold it all together.
http://i1191.photobucket.com/albums/z462/pjmrussell/P1090318.jpg

We cooked a chicked the other day on the MAK and had left over meat. That was made into a buffalo chicken dip and a spinach artichoke chicken dip the on the MAK for a starter. (no pics... :(

After the chicken was on smoke for 30min, started prepping stuffed tomatoes. Simple recipe of breadcrumbs couple kinds of grated cheese we had in the fridge, garlic dust and some cream cheese.
http://i1191.photobucket.com/albums/z462/pjmrussell/P1090319.jpg

Pulled the chicken at 160 and the tomatoes came off a few minutes later. Rested the chicken in foil tent for 15min. Made Qiunoa as a starch (we love this stuff)

Chicken done:
http://i1191.photobucket.com/albums/z462/pjmrussell/P1090321.jpg?t=1321844071
Tomatoes:
http://i1191.photobucket.com/albums/z462/pjmrussell/P1090322.jpg

No plated dish since the family can never wait long enough for everything to be put together.

My sister and her family ended up staying over so we made our first breakfast dish on the MAK. Egg casserole thing that we through together will a lot of ingredients from the fridge. (eggs, hash browns, sausage, multiple kinds of cheese, some left over ham diced up and some scallions in the end) This is the only pic since we both have toddlers running around the house :0
http://i1191.photobucket.com/albums/z462/pjmrussell/P1090329.jpg

If only my pictures came out half as good as the food... haha. Oh well. It was a great night and my sister loved her b-day!

jimsbarbecue
11-20-2011, 09:02 PM
Lunch. Salmon sandwich on toasted wheat bread with Mayo and mustard spread on the toast . Added fresh sliced tomato. cooked the fish with one side down the whole cook to get a little crunch to the fish. Slice and put on the bread. (eats better this way). When seasoning the fish, rub with a little oil and season well with your choice of seasoning. You can add more to the tomato if needed

http://jimbloomfield.smugmug.com/Cooking/Barbecue/BBQ-cooks/i-zDXcSdZ/0/M/CanonM40278-M.jpghttp://jimbloomfield.smugmug.com/Cooking/Barbecue/BBQ-cooks/i-QPW9Gg5/0/M/CanonM40279-M.jpg.
http://jimbloomfield.smugmug.com/Cooking/Barbecue/BBQ-cooks/i-Fp8h599/0/M/CanonM40277-M.jpg

CarterQ
11-21-2011, 12:22 AM
Cold and rainy here in Central Cali today so I decided to do a little meatball soup-

Started with the meatball mix- Beef, egg, onion, breadcrumbs, garlic, salt and pepper

http://i740.photobucket.com/albums/xx48/carter93230/Meatball%20Soup/47f5a9b9.jpg

Made little meatballs-

http://i740.photobucket.com/albums/xx48/carter93230/Meatball%20Soup/aec35d9f.jpg

Onto the MAK running at 275

http://i740.photobucket.com/albums/xx48/carter93230/Meatball%20Soup/2c085956.jpg

While the meatballs are cooking, start working on the soup. Beef broth, diced tomatoes, sliced portabellas, and garbanzo beans

http://i740.photobucket.com/albums/xx48/carter93230/Meatball%20Soup/a99c33f6.jpg

Meatballs done after about 30 minutes on the MAK

http://i740.photobucket.com/albums/xx48/carter93230/Meatball%20Soup/dbdaf475.jpg

http://i740.photobucket.com/albums/xx48/carter93230/Meatball%20Soup/1a5e9528.jpg

Set the meatballs aside and start working on the beer bread. Flour, sugar, and a little italian seasoning

http://i740.photobucket.com/albums/xx48/carter93230/Beer%20Bread%203/272e6677.jpg

Add a can of beer and stir until moist

http://i740.photobucket.com/albums/xx48/carter93230/Beer%20Bread%203/3e026d58.jpg

Into a loaf pan and top with melted butter

http://i740.photobucket.com/albums/xx48/carter93230/Beer%20Bread%203/6f245025.jpg

Onto the MAK running at 375 for about an hour

http://i740.photobucket.com/albums/xx48/carter93230/Beer%20Bread%203/939ffa5e.jpg

CarterQ
11-21-2011, 12:23 AM
Back to the soup-

Add some bow tie pasta to the mix

http://i740.photobucket.com/albums/xx48/carter93230/Meatball%20Soup/f97642df.jpg

Once the pasta is done, add the meatballs and spinach into the mix

http://i740.photobucket.com/albums/xx48/carter93230/Meatball%20Soup/4a2b5776.jpg

Ready to go

http://i740.photobucket.com/albums/xx48/carter93230/Meatball%20Soup/ee610800.jpg

Bread is ready

http://i740.photobucket.com/albums/xx48/carter93230/Beer%20Bread%203/ae9130b6.jpg

Sliced up

http://i740.photobucket.com/albums/xx48/carter93230/Beer%20Bread%203/dd4ae237.jpg

Dinner is served

http://i740.photobucket.com/albums/xx48/carter93230/Meatball%20Soup/5f37fe0e.jpg

This came out great and hit the spot on a cold rainy day, the smokiness of the meatballs came through in the soup and made this a hit with the family.

Big Poppa
11-21-2011, 07:37 AM
nice solid cooks this week..I wonder if the new guy knows he is the judge?

SmokinSooner
11-21-2011, 08:38 AM
nice solid cooks this week..I wonder if the new guy knows he is the judge?

Judging is coming up momentarily...

SmokinSooner
11-21-2011, 09:42 AM
Here goes (man, this was tough!)….

3rd Place: CarterQ's smoked meatball soup with beer bread. A nice hearty soup is a perfect way to prepare for colder temperatures.

2nd Place: Patric_CT's cordon bleu a la MAK, stuffed tomatoes, then breakfast the next morning. Those rolled up chicken breasts looked well worth the effort, and that throw-together morning casserole is a perfect way to end a hectic but fun family gathering.

1st Place: HogSmoker's chicken legs with baked beans, veggies and baked potatoes. That's a menu with something to appeal to each person's favorites.

Kudos to everyone who entered. The real winners are those who got the chance to eat the beautiful food pictured in this week's contest—any week's contest, for that matter.

Thanks everyone for entering and for making my initial judging a difficult one.

FLBentRider
11-21-2011, 10:22 AM
Congrats to HogSmoker, Patrick_CT amd CarterQ!

Thanks _again_ Big Poppa!

Patrick_CT
11-21-2011, 10:34 AM
Thanks all.. it always nice to get a nod from all the really good cooks here! Congrats to HogSmoker and Carter!

Thanks Big Poppa!!

bflodan
11-21-2011, 11:09 AM
Congrats Hogsmoker, Patrick and Carter.... Great lookin cooks.....Thanks BP

CarterQ
11-21-2011, 11:11 AM
Thanks SmokinSooner and congrats to EVERYONE, another great week of interesting and solid cooks. Look forward to seeing what everyone does for Thanksgiving.

Big Poppa
11-21-2011, 01:13 PM
Let me you on an inside secret. Next weeks contest is a contest of the plated dinner.......that's right hog smoker gets to judge the finest meal. The stakes are going to double!

Deb
11-21-2011, 04:34 PM
Congrats Hog Smoker, Patrick & Carter! Awesome cooks everyone

HogSmoker
11-21-2011, 06:54 PM
WOW ! two honors in a row winning and to judge next week. Really it is a honor just to be in the group and a 1st place finish almost leaves me speechless. I have told lots of folks about BP Smokers and this website telling them they would be entertained just looking at all the fine art of cooking that people bring to the form.
So thanks BP for having a place like this so we can share.
And thanks SmokinSooner, Patrick & Carter as always with ya'll entries just fabulous.

Big Poppa
11-21-2011, 07:37 PM
thank me after judging! hahahah

SmokinSooner
11-21-2011, 08:06 PM
WOW ! two honors in a row winning and to judge next week. Really it is a honor just to be in the group and a 1st place finish almost leaves me speechless. I have told lots of folks about BP Smokers and this website telling them they would be entertained just looking at all the fine art of cooking that people bring to the form.
So thanks BP for having a place like this so we can share.
And thanks SmokinSooner, Patrick & Carter as always with ya'll entries just fabulous.

I know exactly how you feel, HogSmoker.


thank me after judging! hahahah

This sentiment's right on, Big Poppa. Winning's great, but I dreaded all week knowing that the entries would be superb. I can't imagine what next week's offerings will be with it being Thanksgiving and everyone's sure to bring out the very best of their best. HogSmoker, I wish you good luck—you might need to keep some additional Tums around :D.

HogSmoker
11-21-2011, 08:31 PM
I know exactly how you feel, HogSmoker.



This sentiment's right on, Big Poppa. Winning's great, but I dreaded all week knowing that the entries would be superb. I can't imagine what next week's offerings will be with it being Thanksgiving and everyone's sure to bring out the very best of their best. HogSmoker, I wish you good luck—you might need to keep some additional Tums around :D.
Yep SmokinSooner 2 bottles of Tums one for for the Arkansas vs LSU game and the other for judging .

Originally Posted by Big Poppa
thank me after judging! hahahah

Lol yep cause you know everybody bring their A cook / A game this week .. going to be a challenge just to judge.

Big Poppa
11-21-2011, 08:36 PM
The summer cooks where there are 15-20 entries get really tough...The smartest thing I did here was make it so I was never the judge!

Chili Head
11-22-2011, 02:44 AM
Congrats winners!!
The food looked good this week for sure!



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