View Full Version : Friday the 13th Contest! Need 13 entries to double the Stakes!

Big Poppa
01-13-2012, 06:13 AM
OK It's Friday the 13th...and my birthday....so lets see if we can get 13 people to come out of hibernation and cook this week...if we get less than 13 the prizes are

$25 First Place Store Credit to Big Poppa Smokers
$15 Second Place Store Credit to Big Poppa Smokers
$10 Third Place Store Credit to Big Poppa Smokers
$5 bucks credit to everyone else that enters

If we get thirteen....big pay day!

01-13-2012, 08:22 AM
Happy Birthday BP!! Will hopefully get some cooking done on Sunday...

01-13-2012, 08:53 AM
Happy b'day bp. I won't be cooking this weekend heading to santa cruz to get in a little surfing. Need to swallow some salt water.

01-13-2012, 09:04 AM
We're getting a lot of snow dumped on us right now, but count me in!

Chili Head
01-13-2012, 11:18 AM
Man I have a company party Saturday and I work Sunday's..I'll have to wait until next weekend to play :(

01-13-2012, 11:38 AM
I'm in! I finally have a weekend where I'm not smoking pork butts and/or pistachios for someone..

01-13-2012, 05:14 PM
I hate being first at anything but here goes!

First Timer Ribs

I decided to take the plunge and see if I could cook some ribs. I used Annie’s Garlic evoo as the glue and dusted them with Hasty Bake and Soleau’s and put them on the Weber with oak pellets. I also put a spatchcock chicken on just in case I failed miserably. I may not have chosen the best day for this experiment as the temperature was dropping and the wind gust were up to 40 MPH but I crossed my fingers and charged ahead.


I did the usual foiling with apple juice and kept my fingers crossed that Weber was not going to be airborn.

OMG! They were fall-off-the-bone delicious!


I served them with some smashed Yukon Gold potatoes and steamed fresh Swiss Chard..

Oh. And the chicken was perfect.

01-13-2012, 07:35 PM
apparently it's rib night in Connecticut

Kevin goes back to school tomorrow :( so I decided to put the healthy cooking on hold for the night......

2 hours at 275, all ready for some FL

back in the MAK and also added some Mac & Cheese (we don't agree on cheese - one is velveeta, the other is made with Cabot 3yr cheddar)


Kevin's plate (the first one)

when dinner came out I put in a berry crisp


01-14-2012, 06:28 PM
You know that question, late in the afternoon, "what's for supper?" Off to the store I went in search of "targets of opportunity"

I've been thinking about "something different" so here goes.


I started with 3lbs of sea scallops. I tried to get the BIG ones, but my store did not have them.

I started wrapping them with bacon. This is were I learned that scallops are a lot slipperier than meat balls.

After wrapping 1.5lbs (with 1lb of bacon) I decided to do half unwrapped.

The bacon wrapped ones got a generous application of soileau's seasoning, the "naked" ones were seasoned with Old Bay.

I set the MAK 2 star to HIGH and put the scallops on


After 5 minutes

Getting some good color, looking done

The Mrs made French Onion soup (again) It was great


The flavor was great, it was a hit. I would have liked to run them on "smoke" but I didn't want to over cook them. When I do these again I will put the bacon in the oven for a few minutes to give it a head start.

Oh and lets not forget dessert:


01-14-2012, 06:29 PM
Ok I' getting in because it's BP's birthday!

It's pizza night at the the ranch.

My wife says she wants her own pizza so it's a two pizza cook.

She want's chicken , mushrooms and spinach.

I want Italian Sausage, pepperoini, mushrooms, omions and roasted peppers.

Here we go.

Smoke some sausage and chicken


Let's get her's going


Looking good

Now mine


Now lets get onto the Mak


All done


Ok..Let's take a vote my wife's


Or mine


They were both great!

01-14-2012, 08:07 PM
The inlaws were coming over for supper, so we need several different flavors to keep everyone happy -- Bone Suckin' Sauce Rub, Cajun Spices, Tuscan Rub, and Minced Garlic:


Ready for a little smoke:

On the Yoder at 200* for an hour of smoke:

Up to 275 after an hour, then about 1 1/2 hour later the thicker one's done first??? Foiled and towel wrapped it.

The thinner one took another 45 minutes. Here's a shot after foiling, toweling and resting the second for 45 minutes.


Table's set. Salad, wild rice, and pork loin 4 ways.

NorCal Smoker
01-14-2012, 09:33 PM
Filet Oscar

Tried something different today. Filet Oscar.

First, had to have an appetizer while the 49er's played. How about some ABT's:


Then started on some Filet Oscar. The main ingrediants:


Then, started to heat the dungeness crab on "Smoke":


I keep hearing about how great the 1 star is, but who says the 2 star doesn't put out some smoke:


Bumped up the Mak from Smoke to 300°F and finished heating the crab:


Seasoned the Filet's with BP's Double Secret and put on the grill grates on high:


Added the aspargus that I had blanched:


Combined the crab, asparagus, and some home made bearnaise sauce and topped the filet's:


Then topped with the homemade bearnaise sauce:


And finally the money shot:


This was really good. The 49's won and I cooked something good. What a weekend!

01-15-2012, 04:50 PM
Back to the healthier eating...

Chicken, Sausage, Peppers & Onions with spaghetti squash

Spaghetti squash split in 1/2 , a little garlic olive oil, salt & pepper - onto a baking sheet, roasted til soft

skinned some chicken legs, cut up some garlic, peppers & onions (onions & garlic not pictured)

all onto the MAK (the squash went on first)

after the chicken got some smoke and color it went in with the peppers & onion with a can of hand crushed tomatoes and some grilled all back into the MAK, a little later some chicken sausage was added.


the chicken and sausage served with the spaghetti squash and part of a roasted garlic ciabatta stick

01-15-2012, 06:31 PM
I'm exhausted from playing 2 shows with the band and it's cold as hell here!! I am really craving some comfort food tonight, so I decided to make some chicken parmesan and pasta. Here we go...<a href="http://s1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/?action=view&amp;current=BBQ010.jpg" target="_blank"><img src="http://i1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/BBQ010.jpg" border="0" alt="Photobucket"></a>
Smoked the breasts for 2 hours at 225<a href="http://s1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/?action=view&amp;current=BBQ013.jpg" target="_blank"><img src="http://i1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/BBQ013.jpg" border="0" alt="Photobucket"></a>
Roasted some peppers with them and sautéed some onions and mushrooms <a href="http://s1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/?action=view&amp;current=BBQ012.jpg" target="_blank"><img src="http://i1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/BBQ012.jpg" border="0" alt="Photobucket"></a>
Man did I mention how cold it was here? Good thing I have this new hoodie to keep me warm!!<a href="http://s1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/?action=view&amp;current=BBQ015.jpg" target="_blank"><img src="http://i1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/BBQ015.jpg" border="0" alt="Photobucket"></a>
Mixed er all up and back on the grill at 350 for another hour...<a href="http://s1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/?action=view&amp;current=BBQ014.jpg" target="_blank"><img src="http://i1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/BBQ014.jpg" border="0" alt="Photobucket"></a>
All ready... man that looks good!!<a href="http://s1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/?action=view&amp;current=BBQ016.jpg" target="_blank"><img src="http://i1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/BBQ016.jpg" border="0" alt="Photobucket"></a>
Plated and ready to inhale! Thanks for looking!<a href="http://s1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/?action=view&amp;current=BBQ017.jpg" target="_blank"><img src="http://i1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/BBQ017.jpg" border="0" alt="Photobucket"></a>

01-15-2012, 06:37 PM
<a href="http://s1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/?action=view&amp;current=BBQ010.jpg" target="_blank"><img src="http://i1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/BBQ010.jpg" border="0" alt="Photobucket"></a>

http://<a href="http://s1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/?action=view&amp;current=BBQ017.jpg" target="_blank"><img src="http://i1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/BBQ017.jpg" border="0" alt="Photobucket"></a>

01-15-2012, 06:42 PM
Lets try this again...duh

01-15-2012, 06:42 PM

01-15-2012, 06:44 PM

01-15-2012, 06:47 PM

01-15-2012, 06:48 PM
Sorry guys... new at posting pics...

01-15-2012, 07:08 PM
I decided to cook something a little different for tonight. I haven’t cooked this in quite a while. My sister-in-law cooked this many (many) years ago while I was staying with them during deer hunting season. It is called Venison Tenderloin Antrim from a cookbook by Jim Hayes. The cookbook is called “How to Cook a Deer… and Other Critters”.


The recipe comes from the owner of the Antrim Lodge in the Catskill Mountain town of Roscoe, NY. I have cooked this with both venison and elk. I am using elk this time. (That is what was in the freezer.)

The recipe is as follows.

1 or 2 tenderloins (venison or elk)
¼ lb of butter
3 or 4 garlic cloves, minced (I used more—I like garlic)
1 or 2 ounces of bourbon (I used Maker’s Mark)
1 or 2 ounces of red wine (I used some 14 Hands Cabernet Sauvignon)
2 tablespoons of currant jelly (I used grape jelly)
Garlic salt
Ground black pepper
Toast points

Here are my players.


I decided to take this recipe to a different level. I smoked the elk tenderloin using BD Hickory pellets. The tenderloin was rubbed with some Annie’s Roasted Garlic EVOO and seasoned with garlic salt and black pepper. Onto the MAK it goes.


While this is getting happy with a little hickory smoke, I sliced a zucchini, sliced some baby portabellas, and sliced a red onion for the veggie part of the meal. A little Annie’s ( I love this stuff) with some Desert Gold Rub, and onto the grill.


I pulled the tenderloin after an hour of smoke and then turned the grill up to 350 to finish the veggies. The rest of the meal is back in the kitchen. I fired up the black iron frying pan to get it really hot. The butter goes into the hot pan followed by the minced garlic. The elk tenderloin medallions go next. They are only in the pan about ½ minute per side, max. These need to be on the rare side.


In the meantime I have toasted some bread and cut into toast points. They go on a well-and-tree platter and stay warm in a 250 degree oven. The elk tenderloin gets added to the platter and back into the oven while I make the pan sauce. Now comes the best part. This sauce really makes this an outstanding meal. Reduce the heat, add the wine, bourbon, and grape jelly mixing well with the burnt butter and any bits stuck to the bottom of the pan. Pour over the elk and serve.


Here is my plate. The veggies were very good, too.


I must say that the meal is as I remembered it. That pan sauce really made the meal.

You can’t have a meal without dessert. Again I wanted something a bit different. I have made ice cream out of coffee creamers before, but now they have come out with one that is out of the park – Almond Joy flavored creamer. In addition to the creamer, they now make little Almond Joy Pieces. I had to use them, too.


Into my ice cream maker with some crushed Almond Joy Pieces. These pieces actually changed the color to a bluish tint. The taste was right on!


Here is a bowl of ice cream with a few extra Pieces. What’s not to like!


I haven’t done a pan sauce in a while. There are lots of variations on pan sauces that would complement this meal. I may have to try them.


01-15-2012, 07:15 PM
Last Friday Nancy and I were discussing what to make for dinner Sunday...We decided filets sounded good, hey let's make Filet Oscar! I was pretty sure I hadn't seen anyone do this cook for the contest in the last 12 months...

Imagine my surprise when I opened up the contest thread this morning and saw a Filet Oscar entry! (and NorCal my brother, you knocked it out of the park!)

What are ya going to do?....are stomachs were set on it, so here we go!

Started off with the Mussini balsamic vinegar w/coffee (from BPS) as glue and added some 8th Wonder of the World rub with a little chili powder for good measure...aaahahahaa! Just kidding Sparky, it was DBL Secret!

While the steaks got started, (on at 275), and with a little help from my Grandson Cale, I whipped up some twice baked potato cakes. (They were supposed to be Potato Peaks, but I think I had a little too much sour cream for them to stand up properly!)

Cale was a pretty good sport, but a lot of this meal was prepared one handed. When the filets hit 110 they were flipped and the rest of the fixings were added to the MAK. The asparagus was marinaded in Gadassi's garlic EVOO and BPS Double Secret rub with a little cayenne kicker. Here's a group photo.

Here's my plate.

Here's a 'cut' shot (notice I took a cue from Nancy and added béarnaise sauce to my potato cake)

Everything turned out awesome! Even the 'flat' potato peaks had a wonderful toasted crunchy bottom.

No dessert today (gotta draw the calorie line somewhere)!

01-15-2012, 07:32 PM
Had a few of these laying around...


Add 1/3rd of a bottle of this. (stock photo)


Soak for most of the day.


Onto the Traeger at 250°.


Earlier... Started a lemony potato dish from Mykonos (Greek) Restaurant in Orlando, FL.


I think I overcrowded the pan.


Here we go, into the 350° MAK.


2.5+ hours later.


Pork is ready.


Crappy cell phone plated shot.


Potatoes are really good, but I need to work on them a bit. Perhaps just a single layer next time so they cook evenly?

The SOW soaked pork loin rocked!

01-15-2012, 07:33 PM
Wow RIP.. that looks amazing!!

01-15-2012, 09:04 PM
It was getting late and its pretty cold here right now so I was looking for simple. What could be more simple than some chicken legs on the MAK?


And why not some of that homemade Cider Mill Bacon to top the salad?

The legs are sauced...

The bacon's done...

Dig in!

A nice salad topped with some Sweet Apple & the Cider Mill Bacon bits.

It was a simple but delicious dinner.

Big Poppa
01-15-2012, 09:53 PM
You know that question, late in the afternoon, "what's for supper?" Off to the store I went in search of "targets of opportunity"

I've been thinking about "something different" so here goes.


I started with 3lbs of sea scallops. I tried to get the BIG ones, but my store did not have them.

I started wrapping them with bacon. This is were I learned that scallops are a lot slipperier than meat balls.

After wrapping 1.5lbs (with 1lb of bacon) I decided to do half unwrapped.

The bacon wrapped ones got a generous application of soileau's seasoning, the "naked" ones were seasoned with Old Bay.

I set the MAK 2 star to HIGH and put the scallops on


After 5 minutes

Getting some good color, looking done

The Mrs made French Onion soup (again) It was great


The flavor was great, it was a hit. I would have liked to run them on "smoke" but I didn't want to over cook them. When I do these again I will put the bacon in the oven for a few minutes to give it a head start.

Oh and lets not forget dessert:


Thanks! ahahaha

01-15-2012, 10:32 PM
I smoked my first brisket today, but I'm having problems getting the pics uploaded. (files are to big). Anyway ,no big deal I'll catch the next contest. I just wanted to say everything looks yummy, and good luck to everybody who cooked. Also Happy Birthday BP!

01-16-2012, 02:42 PM
It looks like another solid week of smoking, even though we didnt hit the 13, it came close... Even though it is nice to win it not easy to be the judge... There where alot of great looking meals this week..

Susan: Ribs looked great, it sure didnt look like your first time..

Deb: Those ribs and 2 different mac and cheeses looked delish and then to add the berry crisp and the sausage and spaghetti squash on the next day, very nice..

Flbentrider: Scaloinks!!!! I could have eaten those all night long!!

RickB: Pizza with smoked chicken and sausage...You could make money with those!!! They look excellent!!

Jeffco: What a great idea, 2 pork loins 4 different ways... Looked nice and juicey!!

Norcal Smoker: Wow the crab and the bearnaise sauce on those filets looked fabulous... Nice cook!!

Scallywag: I love chicken parm and what a great way to do it... Looked awesome and to also enjoy my favorite kind of beer with it made my mouth water!!

Acw3: That meal toatally reminded me of the hunting trips I use to go on when I was back east!! Looked great!!

Rip: Your filet oscar looked fantastic and to add those potatoes with the crisp bottems, what a meal!!

Squirt: Awesome looking pork loin and great idea on those potatoes, Im always lookin for a new way to try, I just found one!! Nice!!

Tenthunter: Very nice lookin chicken.. Looked like it was cooked perfect and then the salad with the smoked bacon, very nice meal...

And now the hard part... I think any of these could have placed!!

3rd: Norcal Smoker... I had you and Rip tied but that crab just looked soooo good on the smoker... Nice job

2nd: Jeffco What great color on those loins and they looked so moist..

1st: Scallywag Your timing couldnt have been better, Ive been craving chicken parm and now I have a new way to try it..... Congrats

Once again, great job everybody this is sooooo hard to judge..... Thanks BP

01-16-2012, 04:30 PM
Happy Birthday BP (and Thanks!)

Congrats to Norcal, Jeffco and Scallywag!

01-16-2012, 04:41 PM

Double congrats to Scallywag for cooking (and winning!) in beyond negative temps!

01-16-2012, 04:50 PM
Congrats Scallwag, Jeffco & Norcal smoker!

Thanks bp

01-16-2012, 05:26 PM
Congrats to Scallywag, Jeffco & NorCal! Thanks BP.

01-16-2012, 05:40 PM
Congratulations to Scallywag, Jeffco and NorCal!

Thanks BP for allowing us to all play.


01-16-2012, 07:22 PM
Congrats to Jeffco and Norcal.. Everyones cooks were beyond amazing!!! Thanks BP for providing this amazing forum to share and learn! And for the record -20 is not really considered cold here... -40 is when it is really crap! But I'm sure I will find a way to stay warm by the pellet pooper.

NorCal Smoker
01-16-2012, 08:03 PM
Congrats Scallywag and Jeffco! Thanks BP for having this contest and forum.

01-17-2012, 05:59 AM
Congrats guys! Scallywag, Nicely done!

Wow, so many good looking dishes to ad to my list this week. I'm loving it!

01-17-2012, 08:57 AM
Congrats to the winners. It's a good thing calories are not taken in by viewing pics!

I know there are other folks out there cooking. Show us your stuff. We love it when pics of your cooks are shared.

Thx, BP!

01-17-2012, 09:28 AM
Congrats Scallywag and NorCal, nice looking cooks. Thanks all, and especially BP for stoking our addictions.

Big Poppa
01-17-2012, 10:01 AM
I love stoking the addiction....I have it too.....

Chili Head
01-17-2012, 12:20 PM
Awesome job everyone!
Congrats to the winners!!

01-17-2012, 04:34 PM
Congrats to all the cooks.. I need to start taking pics again.. :)

01-18-2012, 04:57 AM
Congrats to all the winners. Great cooks.