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View Full Version : Start the new year off with a big contest!



Big Poppa
01-07-2012, 06:22 AM
OK Kids here we go again....what happened to winter? There is no excuse for not piling it on this week!

First place $25.00 store credit to Big Poppa Smokers
Second Place $15.00 Store credit to Big Poppa Smokers
Third Place $10.00 Store credit to Big Poppa Smokers

Every other entry gets $5 store credit just for entering!

bflodan
01-08-2012, 01:33 AM
OK, Ill start it off.. We havent had a nice crab dinner in forever and we where suppose to hit LV Strip tonight for one but since my folks where sick we had nowhere for the kids to go.. Headed out to the Market and bought some nice Dungeness and Snow Crab Clusters...

I did a couple dungeness clusters for crab cakes on the smoke setting for about 45 min.

http://i359.photobucket.com/albums/oo35/bflodan/crab001.jpg

While that was on I made a tarragon aioli using evoo, fresh lemon juice, 1 egg yolk, fresh garlic, salt, a dash of pepper sauce, plus about 1/4 cup almost boiling water all into the processor and then stirred in fresh chopped tarragon....

http://i359.photobucket.com/albums/oo35/bflodan/crab002.jpg

http://i359.photobucket.com/albums/oo35/bflodan/crab003.jpg

Pulled the crab and deshelled it also chopped up a green onion... Combined that with some of the aioli and some panko... Formed into cakes and coated with some more panko..

http://i359.photobucket.com/albums/oo35/bflodan/crab006.jpg

http://i359.photobucket.com/albums/oo35/bflodan/crab008.jpg

Put the rest of the legs on smoke for about 20 min then up to 300 for about 10min as i basted them with some clarified butter, fresh garlic, bps garlic salt w/p and soileaus ca fe cheaux..Put them in the box and cranked it to heat up the mak griddle.. A little evoo and then put the cakes on for about 4min per side..

http://i359.photobucket.com/albums/oo35/bflodan/crab009.jpg

http://i359.photobucket.com/albums/oo35/bflodan/crab010.jpg

http://i359.photobucket.com/albums/oo35/bflodan/crab011.jpg

Served the cakes atop the aioli with a little drizzle of it also and a little mesclun salad... also made some more clarified butter for dipping..

http://i359.photobucket.com/albums/oo35/bflodan/crab015.jpg

It was excellent!!! Tasted as good if not better than some of the dinners we get on the Strip!! Its all in the MAK!!

My 3 year old son Insisted that I get a picture of his meal and post it on hear also.. He enjoyed some dinasaur chicken nuggets, steamed carrots and applesauce...

http://i359.photobucket.com/albums/oo35/bflodan/crab016.jpg

So Cal Smoker
01-08-2012, 06:01 AM
Your a good Daddy and you can cook too. Very nice.

Deb
01-08-2012, 06:36 AM
Lasagna - the healthy one

started by making a sauce - it's a fairly quick one. Ground turkey, onion, garlic, red pepper, carrots, zucchini, oregano, thyme, basil, rosemary, crushed red pepper, cayenne, s&p
http://i281.photobucket.com/albums/kk234/deb415611/food/2012%2001/photo-69.jpg

into the MAK
http://i281.photobucket.com/albums/kk234/deb415611/food/2012%2001/photo-73.jpg

after the turkey is cooked & veggies soft add two cans of hand crushed tomatoes
http://i281.photobucket.com/albums/kk234/deb415611/food/2012%2001/photo-75.jpg

some of the ingredients
http://i281.photobucket.com/albums/kk234/deb415611/food/2012%2001/photo-72.jpg

I don't like most fat free products but the ricotta in the picture is good. It's made by a CT company and they don't add a bunch of extra ingredients, it's milk, starter and salt. since it's non fat it's a little drier than whole milk ricotta but the flavor is good.

Cheese filling - I took a little more than 1/2 the qt of ricotta, egg beaters (an egg worth), salt, pepper, garlice, some milk to make it a creamier consistency, and a couple handfuls of chopped baby spinach

A layer of sauce, a layer of whole wheat lasagna, ricotta mix, a little part skim mozzarella (I only used ~ 1/3 lb total), the 2nd layer of ricotta had some shredded parmesan instead of mozz
http://i281.photobucket.com/albums/kk234/deb415611/food/2012%2001/photo-69-1.jpg

ready to bake
http://i281.photobucket.com/albums/kk234/deb415611/food/2012%2001/photo-77.jpg

ready to come out (it's starting to get dirty in there)
http://i281.photobucket.com/albums/kk234/deb415611/food/2012%2001/photo-70-1.jpg

dinner
http://i281.photobucket.com/albums/kk234/deb415611/food/2012%2001/photo-69-1-1.jpg

Rip
01-08-2012, 07:30 AM
Trying to eat a little healthier...

We decided to have shrimp for dinner. The shrimp was marinaded in Gradassi's garlic EVOO and Plowboys Jerk. While the shrimp got happy, I made an avocado aioli to go with it. Avocado, lime juice, lite mayonnaise (just a 1/4 cup), serrano, jalapeņo, cilantro, roasted garlic, and a little salt & pepper. Into the food processor. It took a lot of will power to not just sit and eat this with some chips and another Pacifico!
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2755sm.jpg

Cooked up some red onions with garlic EVOO on the MAK Griddle. Half will be used for the shrimp and half will be added to black beans.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2757sm.jpg

Doing the shrimp on the griddle today.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2759sm.jpg

All done.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2760sm.jpg

Crisp up some tortilla's, did both flour and corn ones. These are flour ones.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2764sm.jpg

Time to assemble! Fixings were: tomatoes, onions, avocado aioli, avocado slices, smoked jalapeņo cheddar, lime slices, and black beans with onions. Here's Nancy's plate.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2765sm.jpg

And here's mine.
http://i1229.photobucket.com/albums/ee462/jrippey73/IMG_2768sm.jpg

Maybe not exactly diet food, but fairly heathy, and the flavors were awesome!

Big Poppa
01-08-2012, 08:56 AM
what a start.

sparky
01-08-2012, 03:44 PM
sparky's mak-dinner

my god i believe he's gone mad. you can't use those rubs like that. theres a fine line between madness and genius. you decide.

http://i1202.photobucket.com/albums/bb366/sparky5353/1MAK17/weekendcook012.jpg

da players

http://i1202.photobucket.com/albums/bb366/sparky5353/1MAK17/weekendcook031.jpg

guess i been craving potatoes lately. potatoes, onions and halabenos w/ annies and desert gold. if it works don't fix it.

http://i1202.photobucket.com/albums/bb366/sparky5353/1MAK17/weekendcook038.jpg

and oldie but a goodie. remember the video. i do.

http://i1202.photobucket.com/albums/bb366/sparky5353/1MAK17/weekendcook042.jpg

was that to much?

http://i1202.photobucket.com/albums/bb366/sparky5353/1MAK17/weekendcook043.jpg

ribs, tri-tip, potatoes and screamin onions. can he do no wrong. i believe the boys a genius.

tri-tips done. oh, juicy. nice job sparky.

http://i1202.photobucket.com/albums/bb366/sparky5353/1MAK17/weekendcook054.jpg

and waa laa. the perfect meal and this weeks winning entry. thank you, thank you. tri-tip, wicked potatoes, screamin onion, broccoli and my moo juice.

http://i1202.photobucket.com/albums/bb366/sparky5353/1MAK17/weekendcook059.jpg

one more pic. i like this one.

http://i1202.photobucket.com/albums/bb366/sparky5353/1MAK17/weekendcook062.jpg.

the rib was for a late night snack.

FLBentRider
01-08-2012, 06:04 PM
Time for a little appetizer
Some onions
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_1783.jpg
A while later, with some beef stock, wine, etc...
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_1786.jpg
Received some crocks for Christmas
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_1788.jpg
After some time under the broiler
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_1789.jpg

Three racks of baby backs. Trying to adapt an Alton Brown recipe to the MAK. This one uses a rub, with a foil wrap and a braising liquid that will be a version of the foil love.

I put just a dusting of the rub on, put them on the MAK @250F with perfect mix for about 1.5 hours
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_1790.jpg

Two layers of foil, the rub, and a liquid consisting of White wine (chardonnay), white wine vinegar, honey and garlic. The original recipe calls for worchestershire, but that stuff is verboten with me.
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_1791.jpg

After 2 hours in the foil @275F. I put the ribs on SMOKE to keep them warm.
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_1792.jpg

This is where I think it gets interstesting. Carefully pour the liquid from the foil into a sauce pot. I de-fat it at this point, using a fat separator. Bring this to a boil and reduce. Once it starts to thicken it will thicken quickly, so watch it closely.

After the sauce thickens, I basted the ribs with the sauce and let it set.

http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_1793.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_1794.jpg

To be continued

RickB
01-08-2012, 06:38 PM
Well I'll give it a try. Got the craveing for a little lamb.

Rubbed with a little evoo, garlic and rosemary.

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0986.jpg

On for a little smoke

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0987.jpg

One hour later up to 450 for a little crust. Time to put the potato gratin on also

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0996.jpg

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0993.jpg

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0998.jpg

A little veggy and some lamb aujus

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1004.jpg

One hour later it's time to eat.

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1007.jpg

squirtthecat
01-08-2012, 07:32 PM
Got all that? (just winging it here)

Split Chix and Head Country.

http://lh4.ggpht.com/-dF0wspZeO40/Twm-ER5F2WI/AAAAAAABgZY/37MLRAzJMiA/s800/IMGP7725.JPG


Some of this, some of that.

http://lh4.ggpht.com/-L7Py-7VkfJo/Twonwd74XXI/AAAAAAABgZg/169Qe0fH4Sw/s800/IMGP7731.JPG


Some of those.

http://lh4.ggpht.com/-hwv7mNHqdcU/Twon0m1nllI/AAAAAAABgZk/tYjEayYIFz8/s800/IMGP7732.JPG


Looks like Risotto. Sort of.

http://lh6.ggpht.com/-2y1gksbtMVU/Twon3nz1ahI/AAAAAAABgZo/UpS6KufpVu0/s800/IMGP7733.JPG


Pulled chicken.

http://lh3.ggpht.com/-MjtddX7oaz8/Twon8Ny4QCI/AAAAAAABgZs/nGd8yfSYCwU/s800/IMGP7734.JPG


Smoker Sentry in training. She has some sleep disorders we need to address.

http://lh5.ggpht.com/-N2JUVX900vw/TwooBoGQlGI/AAAAAAABgZw/mRhCr8GoBvI/s800/IMGP7735.JPG


Everyone in the pool, hot and ready to go.

http://lh4.ggpht.com/-mhOTS0TjuSo/TwooFtbb1aI/AAAAAAABgZ0/7qiCPO-v5Eo/s800/IMGP7737.JPG


Peppers are stuffed (thank goodness I had 1 more in the fridge) and into the 350° MAK.

http://lh3.ggpht.com/-Lz3XTj-UW28/TwooJxzxtBI/AAAAAAABgZ8/iU3FodgRQ2w/s800/IMGP7742.JPG


I made WAY too much filling... Hope it's good.

http://lh4.ggpht.com/-39ciUTPN_2o/TwooL-lintI/AAAAAAABgaA/Wwjg-onKhto/s640/20120108171237.jpg


1 hour later - Let's eat!

http://lh4.ggpht.com/--zKn_TJEQqo/Two_BOOhY5I/AAAAAAABgaE/-vYgrVTG6QM/s800/IMGP7746.JPG

smokerjoe
01-08-2012, 08:31 PM
This is the first fatty I've tried to make. The filling is potatoes, onions, cheese, and some smoke house mushrooms that I forgot to take pics of.
http://my.webpix.ca/d/2453-2/IMG_6333.JPG
http://my.webpix.ca/d/2457-2/IMG_6335.JPG
http://my.webpix.ca/d/2460-2/IMG_6337.JPG
http://my.webpix.ca/d/2463-2/IMG_6348.JPG
http://my.webpix.ca/d/2466-2/IMG_6356.JPG
http://my.webpix.ca/d/2469-2/IMG_6358.JPG
http://my.webpix.ca/d/2475-2/IMG_6366.JPG
http://my.webpix.ca/d/2478-2/IMG_6370.JPG

Had it on a piece of toast with egg on top but forgot to take a pic of that I was hungry and it was good!

CarterQ
01-08-2012, 11:36 PM
My kids have interesting palates for their ages so tonight we did a request dinner- My 4 yr old son wanted lamb and my 2 yr old daughter wanted "chokies", fine by me, that will make a meal!

Store had small boneless legs of lamb so I took one and hit it with Desert Gold and Provencal seasoning and let it sit overnight-

http://i740.photobucket.com/albums/xx48/carter93230/f6826f64.jpg

Onto the MAK running oak @275

http://i740.photobucket.com/albums/xx48/carter93230/4f690953.jpg

Steamed some Artichokes while the lamb is cooking, the brown is frost damage, it gives them a great flavor, I love winter artichokes!

http://i740.photobucket.com/albums/xx48/carter93230/4eb25594.jpg

Lamb looking good

http://i740.photobucket.com/albums/xx48/carter93230/da37040f.jpg

Pull at 150 and let rest while we fire up the MAK for the chokes-

http://i740.photobucket.com/albums/xx48/carter93230/990b2093.jpg

Artichokes on the sear grate after getting some garlic EVOO and Desert Gold love-

http://i740.photobucket.com/albums/xx48/carter93230/e52add3e.jpg

http://i740.photobucket.com/albums/xx48/carter93230/b1447686.jpg

Slice the lamb, little more done than I like but it will work

http://i740.photobucket.com/albums/xx48/carter93230/bda0ec14.jpg

All served up with a nice Pinot and some wild rice-

http://i740.photobucket.com/albums/xx48/carter93230/2cd5e002.jpg

http://i740.photobucket.com/albums/xx48/carter93230/88b7edd9.jpg

This was a great dinner, it blows my wife and I away that our kids will eat things like lamb and artichokes but battle us when it comes to basic weekday dinner items! Oh well can't complain, just got to keep them from becoming Foodies!

Big Poppa
01-09-2012, 07:50 AM
we need more foodies.

sparky
01-09-2012, 08:03 AM
Alot of ppl who used to post don't do it anymore. Me, i'm having fun.

Candy Sue
01-09-2012, 08:50 AM
WOW! It's 9:49 in the morning here and my raisin bran wasn't enough. Good looking food stuff everyone!

CarterQ
01-09-2012, 09:01 AM
we need more foodies.

Just not snobby ones!

smokerjoe
01-09-2012, 09:37 AM
It's cold in the winter up here so I don't get to do as much outside cooking as I like.

FLBentRider
01-09-2012, 09:43 AM
I don't know what happend to the rest of my post!

FLBentRider
01-09-2012, 09:44 AM
final plated pics
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_1795.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_1796.jpg

Chili Head
01-09-2012, 12:55 PM
Dang you guys knocked it outa the park this week!! Well done everyone!
I wish you all could win, all the entries looked great and I wanted to try them all.

The players:
bflodan - crab with tarragon aioli
Rip - Shrimp with avocado aioli
Sparky - Tri Tip
FLBentrider - French Onion soup and Ribs
RickB - Lamb and potato graten
Squirtthecat - Chicken stuffed peppers
Smokerjoe - Breakfast Fattie
CarterQ - Lamb and Artichokes



I'm starting with third place..

Third place goes to Sparky!
Sparky that tri tip looks really good! I like the onion with the habenero sauce too. I'll be trying that next time I fire up the MAK.

Second place goes to RIP!
Rip those little shrimp had me drooling! The avocado aioli with the serrano, jalapeņo, cilantro, roasted garlic ect.. had to be outstanding! Nice flavors you had going there.
That meal looks perfect!

First place goes to bflodan!
Dan your crab cakes and crab legs with tarragon aioli looked outstanding!
I was sitting here trying to decide between you and Rip for the top spot and I kept going back to yours wanting a bite of those crab cakes! With fresh garlic, bps garlic salt with pepper and soileaus ca fe cheaux seasoning they had to have been tasty! Your entry has inspired me to try making this myself!

Seriously guys..everything looked really good! GREAT JOB!!

Thanks BP for hosting!

sparky
01-09-2012, 01:03 PM
congrats to the winners and thanks BP for letting us play. good judging chili. i had a hard time on deciding on the 1st and 2nd spot too. both of them looked fantastic.

FLBentRider
01-09-2012, 01:08 PM
Thanks BP!

Congrats Sparky, RIP, and bflodan!

CarterQ
01-09-2012, 01:37 PM
Nice job everyone!

Scallywag
01-09-2012, 02:11 PM
Congrats everyone.. everything looks awesome!

squirtthecat
01-09-2012, 02:34 PM
Very very nice..

bflodan
01-09-2012, 03:04 PM
Wow, thanks Chili... So many good cooks this week I wasnt expecting to win.... Congrats Rip and Sparky and great looking meals everyone else!!!! Thanks BP for putting it on!!

Rip
01-09-2012, 03:06 PM
Great entries this week. Congrats to Dan and Sparky! Thanks for judging Chili, I know it can be tough. Thanks BP!

Deb
01-09-2012, 04:04 PM
Congrats Dan, Rip & Sparky!

Thanks BP!

Big Poppa
01-09-2012, 08:06 PM
you are all welcome...what great food gets presented here...Sparky I thin on e of the things is that people are just a little scared and also dont have ideas that they think will place....its about the creative outlet....its great when you place but its great posting and collecting 5 smackers too....

squirtthecat
01-09-2012, 08:20 PM
In the big scheme of things, $5 can get you 5 pounds of pellets delivered to your doorstep (and 5 hours of average burn time)... Just sayin!

Come join the fun. :D