View Full Version : Contest 2-17 come on and fire up that smoker....

Big Poppa
02-17-2012, 05:15 AM
get the creative juices flowing...cook something you dont normally cook...enter to win!

$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 just fro entering!!!!!

02-17-2012, 07:40 AM
get the creative juices flowing...cook something you dont normally cook.!

I only know how to cook ribs. :(

Thom Emery
02-17-2012, 07:45 AM
Kyle will be here Saturday
He is the only family member that will eat meatloaf with me
maybe time for a smoked meatloaf

Big Poppa
02-17-2012, 01:21 PM
Bring it on Thom!

02-17-2012, 04:34 PM
Kyle will be here Saturday
He is the only family member that will eat meatloaf with me
maybe time for a smoked meatloaf

I wish I had a son who eats meat. Hmmm, maybe a smoked portabella. :)


Thom Emery
02-17-2012, 05:26 PM
Love portabellas

02-17-2012, 05:39 PM
Sorry to start the cook later than you would like but this is a 30 year old recipie given to me by a old cajun friend of mine. I have never given it up. But as I was making it tonight I thought how about a little smoke with this. So here we go.

Smoked Crawfish Etouffe

Etouffe on to the mak


One hour on smoke stirring every 15 min.

Here is how it look's with a little smoke


Ready to eat. Onto a little rice..the smoke made this the best I ever made!


Going to preview this at the Sega in June!

02-17-2012, 06:34 PM
1196Got a late start after golf so I failed to take prep pictures.
Lobster and shrimp were cooked on the smoker. Wife contributed the corn and baked potato.

Big Poppa
02-17-2012, 07:12 PM
great cooks already!

02-18-2012, 09:46 AM
keeping it real.

welp, its friday afternoon. long week. might be time for a little drinky, drinky. so i started w/ this.

a nice cold glass of FT in my new way cool mug.


lets get this show on the road. and....

got me a steak and some good stuff, oh, and a little drinky poo.


time for blast off.


my grill grates are really dirty. so i been using my mak grates. and ya know. i like them. great marks and i like the char effect.


oh ya.


and a little Waa Laa... the perfect steak. nothing else, just steak. vege's, we don't need no stinking vege's (cheech and chong).


still hungry. so.


man's best friend.


doing it right.


mustard only plz. 4 for me and 2 for the dogs. thats fair.


ok, good till dinner now.

02-18-2012, 01:57 PM
Oh yea, great steak and who can complain about meat in tube form! And you said you could only cook ribs. You don't need no stinking ribs......then again, that was a stupid thing to say! Did i hear a little stairway to heaven playing in the background? Rock on my man, rock on.

02-18-2012, 02:07 PM
1196Got a late start after golf so I failed to take prep pictures.
Lobster and shrimp were cooked on the smoker. Wife contributed the corn and baked potato.

I would take a plate of that anytime. Nice cook.

02-18-2012, 04:24 PM
And you said you could only cook ribs. Did i hear a little stairway to heaven playing in the background?

yes you did and a little pink floyd too.

02-18-2012, 04:43 PM
yes you did and a little pink floyd too.

Did'nt here that at first but upon further refelection I think that might have been Another Brick In The Wall.

02-18-2012, 08:26 PM
Had some leftover crab meat from last week and this weeks contest is to try something you normally dont do. So my hat in the ring is crab cakes with a little filet for balance.

Start off with some egg, worcestershire sauce, Tabasco, mustard, mayo, Old Bay seasoning, parsley, lemon, and melted butter.


Whip that up and add some panko bread crumbs


Toss in the crab


Form into cakes and into the fridge to set up for a little while


Fire up the MAK and seasoned some filets with olive oil and Williams Fajita seasoning


Gotta have some green- Aspargus seasoned up with Desert Gold and garlic EVOO


Crab cakes on the griddle with some olive oil and filets on the sear grate


Flip the meat and the crab cakes and invite the Asparagus to the party


Crab cakes done


Aspargus ready to go


02-18-2012, 08:29 PM
Served it all up with a nice Zin-





This was an awesome dinner, the crab cakes were great in this rookies opinion (my apologies to those in the Maryland area who really know what crab cakes are supposed to look like!) The whole thing went together really well.

NorCal Smoker
02-18-2012, 09:10 PM
Rack of Lamb

I have done something similar before, but I don't get to do this very often. Wife and kids left town for the long weekend and I had to stay behind due to work....they don't like lamb and I do....so I am cooking lamb this weekend!!

Decided to cut the rack in half and cook it two different ways. First, put some potatoes, with fresh rosemary, thyme, salt, pepper, and desert gold on the MAK at 400F:


Almost done:


Time to sear the racks. Front one had Annies EVOO, salt, pepper, rosemary and thyme. Back one just had salt and pepper for now. More later.


Started the Artichoke steaming:


Racks about seared:


Covered the salt and pepper one with dijon mustard and italian seasoned bread crumbs. Back on the MAK at 325F until IT of 140F;


I didn't get a picture of the artichokes on the grill, but after steaming, I cut in half, seasoned with Annies EVOO and Desert Gold, and grilled on the MAK. Lamb and Artichokes are done:


Made a tomato, fresh mozarella, and basil salad with EVOO and balsalmic vinegar:


All plated up...both types of lamb, potatoes, artichoke and salad:


I have to say this was real good and the mustard/bread crumb rack was better than the rosemary/thyme rack.

02-18-2012, 11:19 PM
Mushrooms - roasted red peppers, green olives, romano, scallions and spices
(Giada De Laurentiis Recipe)

Lamb Burgers - bread crumbs & egg, parsley, romano, sun-dried tomatoes and spices


Big Poppa
02-19-2012, 06:26 AM
loving the growth as cooks here beautiful stuff

Thom Emery
02-19-2012, 07:50 AM
Great pictures Guys
Kathy ended up cooking the smoked meatloaf
Recipe from Cooking Light, really good

Me and Kyle were elbows deep in a dashboard rebuild project
I don't understand why a 1993 model truck would need so much love

02-19-2012, 08:56 AM
This is something new for us - took a pork lion and filleted it out so I could roll it back up with goodies!! First time I have done this and it turned out not to be as hard as I thought.

We are testing a new pork brine product for a friend so this was the perfect cook for it. Filleted it out and put it in the brine and into the fridge for a few hours to work some magic.

http://img802.imageshack.us/img802/4203/img2047e.jpg (http://imageshack.us/photo/my-images/802/img2047e.jpg/)

http://img252.imageshack.us/img252/627/img2051b.jpg (http://imageshack.us/photo/my-images/252/img2051b.jpg/)

Prepared the stuffing and let cool before adding it on to the pork. Added the stuffing and some sliced horseradish cheese on top. Rolled it back up and tied it closed. Onto the Yoder for some smoking love!!

http://img689.imageshack.us/img689/8444/img2061kj.jpg (http://imageshack.us/photo/my-images/689/img2061kj.jpg/)

http://img208.imageshack.us/img208/5561/img2063q.jpg (http://imageshack.us/photo/my-images/208/img2063q.jpg/)

http://img576.imageshack.us/img576/9158/img2065e.jpg (http://imageshack.us/photo/my-images/576/img2065e.jpg/)

http://img853.imageshack.us/img853/39/img2067dh.jpg (http://imageshack.us/photo/my-images/853/img2067dh.jpg/)

Done and ready to pull off the Yoder.

http://img513.imageshack.us/img513/2144/img2104b.jpg (http://imageshack.us/photo/my-images/513/img2104b.jpg/)

http://img3.imageshack.us/img3/2594/img2108gc.jpg (http://imageshack.us/photo/my-images/3/img2108gc.jpg/)

And lastly the money shot of the inside!! The taste was amazing and we will be doing more of this cook for sure - that horseradish cheese was an excellent find for this!! Enjoy.

http://img440.imageshack.us/img440/7384/img2109s.jpg (http://imageshack.us/photo/my-images/440/img2109s.jpg/)

02-19-2012, 09:13 AM
I bring to you Deboned Stuff Chicken.
I saute spinach, mushrooms, onion, garlic and sweaty italian sausage for the stuffing.
Then i deboned a chicken
Stuffed it added Feta cheese
Sewed it up and rubbed with evvo and some rub i had made
Put it on the smoker i hour at 180 the bump it up to 325
Done and resting
When i sliced it was very moist and oh so good.

Chili Head
02-19-2012, 12:45 PM
I was eating solo lastnight and figured eating light was the way to go. A simple dish of Ribs and a salad with ABT's to hold me over until the ribs were done.

Into the MAK burning oak set on smoke for one hour then set at 260.


Getting some nice color now.


These turned out great! The best I have done so far!



The perfect bite! Just the way I like it!


Sorry for the fuzzy cell phone pics..

02-19-2012, 01:37 PM
Fine looking chicken there. I'll take a plate of that!

02-19-2012, 01:55 PM
Dem ribs looks good Chili!

02-19-2012, 01:58 PM
That boned, stuffed chicken is interesting. Kinda looks like a Sumo chicken. Sumo cum stuffy. :)

02-19-2012, 02:09 PM
Wow everyone is stepping up their game this week! The cooks look GREAT!

Big Poppa
02-19-2012, 03:09 PM
that boned stuffed chicken is some serious eats

So Cal Smoker
02-19-2012, 03:33 PM
Chili, those ribs look like they belong on the Food Network. YUM

02-19-2012, 04:41 PM
I'm a little scared to enter...:p
Some serious looking cooks here!

02-19-2012, 05:17 PM
I started with these players - 7lbs of Chuck roast from Sams club, Head country and balsamic glaze for glue

All rubbed and ready

On 2 Star #106 with BD Hickory - 1 hour on SMOKE, then 225F

At an IT of ~150F, I boated with 1 sweet onion each and some a generous splash of cabernet sauvignon (Beringer 2008) red wine

Done - final IT ~208F - probe slides in like a hot knife into butter.http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2080.jpg


Plated with Garlic Alfredo penne pasta

We are DEFINITELY doing this again. The combination of the balsamic glaze, head country, red wine, onions and smoke was incredible. The meat pulled easily and was moist and tender.

And to wash it all down

02-19-2012, 05:47 PM
I'm a little scared to enter...:p
Some serious looking cooks here!

Hey jump in, it's an easy 5 Bucks!

02-19-2012, 06:01 PM
Hey jump in, it's an easy 5 Bucks!

you never know Scallywag, nothing to lose by entering

02-19-2012, 06:05 PM
I'm not that scared.. I love this game!
Made some cheese stuffed meatballs. The players...
Soaked some bread in buttermilk
Cubed up some mozzarella
Milk and bread slurry is ready..

02-19-2012, 06:09 PM
Mixed the meat.. put in some egg yolks minced garlic and some fresh chopped parsley
threw on the gook..
All mixed up..

02-19-2012, 06:12 PM
cube of cheese .. gently wrapped the balls around..
Hit with some parm
On for a smoke bath for an hour
Put some garlic spread on a fresh bun..

Big Poppa
02-19-2012, 06:13 PM
ok lookin good so far!

02-19-2012, 06:15 PM
All done
Baked with some sauce and fresh grated parm
All done and ready for my belly!!! Thanks for looking!!!

02-19-2012, 06:19 PM
Sure glad I'm not judging this week!!!

02-19-2012, 06:20 PM
Comfort food Sunday.........I had some pork, beef & veal in the fridge leftover from making some Bolognese sauce yesterday (no pellets or pics) and needed to use it up. First thought was meatballs but we had pasta yesterday....... so meatloaf it is.......

the meats, garlic panko breadcrumbs, an egg, some roasted garlic, added after the pic - salt , pepper, some sauteed carrots, shallot, celery & pancetta


into the MAK at 275 until the end when I cranked it to 325 because I was hungry, some carrots tossed with some roasted garlic oil, s&p in there also

plated up - the meatloaf, mashed potatoes, carrots and some roasted garlic beef gravy

when dinner came out put the temp on the MAK up to 350 and put in a brownie pudding cake

you mix up a batter, cover the batter with brown sugar and cocoa, then pour some boiling water over it

brownie pudding cake with a little whipped cream

02-19-2012, 06:28 PM
Wow! That looks great Deb!

02-19-2012, 07:06 PM
There is some good looking cooks going on here guys and gals great showing

02-19-2012, 07:11 PM
that boned stuffed chicken is some serious eats
I was at Havasu comp cooking with Screaming Pete wanted to come buy and say hi but was very busy. I will be at the Wildomar and look forward to meeting you then.

02-19-2012, 08:57 PM
Simple night, just a few racks of ribs, sweet potatoes and beans. Two racks where rubbed with a mustard glue and plow boys the other I used a balsamic apple glaze and plow boys. Also added a few extras to the beans and sweet potatoes and onto the mak.

Thom Emery
02-19-2012, 10:25 PM
Dang good cooking going on here

02-19-2012, 10:41 PM
With all the rib post from Sparky lately I have been craving ribs myself. Haven't done ribs yet since the Yoder arrived and figure this weekend was it!!

Did 3 different seasonings all smoked with apple pellets and 2 with sauce and 1 plain.

The plain had a balsamic whiskey glaze with the Wee Willy's Whiskey Pepper - no sauce.

And next was a mustard base with Plowboys Bold, finished off with a Blue Hogs BBQ sauce.

Third was a mustard base and cinnamon chipolte rub seasoning, finished off with a Raspberry Chipolte sauce.

http://img836.imageshack.us/img836/3140/img2111jb.jpg (http://imageshack.us/photo/my-images/836/img2111jb.jpg/)

Here they are a couple hours in....

http://img194.imageshack.us/img194/8209/img2122zi.jpg (http://imageshack.us/photo/my-images/194/img2122zi.jpg/)

And again after some magic in the foil and some sauce and back onto the Yoder...

http://img804.imageshack.us/img804/7055/img2127a.jpg (http://imageshack.us/photo/my-images/804/img2127a.jpg/)

Final picture - one of the best ribs I have smoked to date.

http://img845.imageshack.us/img845/1530/img2152li.jpg (http://imageshack.us/photo/my-images/845/img2152li.jpg/)

Big Poppa
02-20-2012, 07:00 AM
mossy which ones did you prefer?

02-20-2012, 08:54 AM
You learn something everyday on this site. What I learned today is that judging is harder than cooking.
I must say that until I found Big Pappa's I had no idea what cooks can accomplish, pellet smoking! Every time I visit the site the bar is raised even higher.
All of the submissions are award worthy!
Here goes.

1st place goes to, NorCal Smoker's Rack of lamb with artichoke, potatoes, and fresh tomato basil salad.

2nd place goes to, Wneil20's Whole deboned stuffed chicken.

3rd place goes to, Tatonka 3H2's Pork brined stuffed pork loin.

Congratulations to all of the winners.

02-20-2012, 09:00 AM
Thanks BP and johnrrigg, and congrats to the winners.

02-20-2012, 09:02 AM
Congrats to the winner and all the cooks. Another awesome week!

02-20-2012, 09:36 AM
Congrats to the winners! All the entree's were great...

mossy which ones did you prefer?

The balsamic whiskey glaze with the Wee Willy's Whiskey Pepper and no sauce was not a show quality looking rib but the taste was excellent in my opinion. Great eat at home ribs but not for competition standards. I will double check and taste test for supper again tonight!

02-20-2012, 09:43 AM
Congrats to the winners and thanks BP for letting us play!! Some fine looking eats this week!

02-20-2012, 09:50 AM
Congrats to the winners! Great cooks this week, everything looked awesome!

02-20-2012, 10:14 AM
this was a fun week. you ppl are amazing in what your cooking now a days. art was right, not to many ppl color within the lines here. i like it. congrats to the winners this week and thanks BP for letting us play.

02-20-2012, 10:20 AM
Wow, tough week for the judge; There were some amazing cooks this week!

Congrats to all.

Chili Head
02-20-2012, 10:42 AM
Excellent judging johnrrigg! Thanks BP !
I'm loving seeing new people playing..awesome job everyone!

Big Poppa
02-20-2012, 11:05 AM
I played with a legendary rock guitarist once named Steve Vai....after the set I said "You play from a different corner of the schoolyard!" This is getting really strong.

02-20-2012, 11:48 AM
Unbelievable cooks everyone!!

It is so exciting to see what new come to the contest every week!
These are not every day burgers off the grill that is for sure.

Thanks BP!!

NorCal Smoker
02-20-2012, 01:35 PM
Wow! I can't say I anticpated that with all of the great cooks this weekend. Congrats wneill20 and Tatonka3A2! Thanks johnrrigg and thanks BP for letting us play. It makes it fun to try something different!

02-20-2012, 03:23 PM
Congrats to the winners. Great cooks, all. Can't wait until the next one starts. Looking forward to more "outside the lines" cooking.


02-20-2012, 04:39 PM
Great cooks everyone i will have to come up with something new next time. Didn't expect to place just entered for the fun of it as the sane goes I WILL BE BACK. Thanks Big Papa it was fun. Ok I'm new at this how do i collect my prize :)

02-20-2012, 05:07 PM
Congrats to the winners. What a week of cooks :) Thanks BP

02-20-2012, 05:19 PM
Great cooks everyone i will have to come up with something new next time. Didn't expect to place just entered for the fun of it as the sane goes I WILL BE BACK. Thanks Big Papa it was fun. Ok I'm new at this how do i collect my prize :)

You will recieve a message.

02-20-2012, 05:20 PM
Great cooks everyone. Congrats to the winnners. I knew that chicken was going to do well!

02-20-2012, 07:05 PM
Thank you Chili Head. My hat is off to BP for allowing us to play. I don't get to play for the next two weekends I be visiting my parents, and then a week of vacation. I have a family event to cook for when I return, if the pellet smoking DT's don't get me first.
Excellent judging johnrrigg! Thanks BP !
I'm loving seeing new people playing..awesome job everyone!

Big Poppa
02-20-2012, 08:22 PM
I pity you John!