Contest 2-17 come on and fire up that smoker....

Big Poppa

Administrator
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!!!!!
 

Thom Emery

New member
Kyle will be here Saturday
He is the only family member that will eat meatloaf with me
maybe time for a smoked meatloaf
 

RickB

New member
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

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One hour on smoke stirring every 15 min.

Here is how it look's with a little smoke

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

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Going to preview this at the Sega in June!
 
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sparky

New member
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.

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

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

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time for blast off.

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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.

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oh ya.

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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).

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still hungry. so.

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man's best friend.

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doing it right.

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

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ok, good till dinner now.
 
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RickB

New member
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.
 
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CarterQ

Moderator
Crab Cakes and Filet

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.

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Whip that up and add some panko bread crumbs

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Toss in the crab

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

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

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

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

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

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Crab cakes done

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Aspargus ready to go

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CarterQ

Moderator
Crab Cakes and Filet Part Deuce

Served it all up with a nice Zin-

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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.
 
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 400°F:

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Almost done:

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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.



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Started the Artichoke steaming:

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Racks about seared:

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

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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:

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

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

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

smokerjoe

New member
Tuscan Mushrooms & Prosciutto Lamb Burgers

Mushrooms - roasted red peppers, green olives, romano, scallions and spices
(Giada De Laurentiis Recipe)
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Lamb Burgers - bread crumbs & egg, parsley, romano, sun-dried tomatoes and spices
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Thom Emery

New member
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
;0)
 
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