View Full Version : Can Contest get anybetter? Only One Wau to Find Out! ENTER!

Big Poppa
03-02-2012, 06:02 AM
The last few weeks have just been stellar Lets keep it going!

First Place $25 store credit to Big Poppa Smokers
Second Place $15 Store credit to Big Poppa Smokers
Third Place $10 store credit to Big Poppa Smokers

$5 Store credit to everybosdy that just enters!

03-02-2012, 03:57 PM
Chili's in the hot seat this week baby!!!! lol :)

Chili Head
03-02-2012, 08:16 PM
C'mon new guys! Show the regulars how it's done!
Let's see if we can top our all time number of entries.. Make it hard on me!

03-03-2012, 03:58 PM
What are guys holding out for post them pictures up! Need to see what you got so i can chose my cook for tomorrow i have a couple of things swimming around in my head.

03-03-2012, 05:38 PM
Chicken Enchiladas & Rice

started the filling by cooking a few split chicken breasts w/ ancho chili, soileaus, cumin, mexican oregano, salt, pepper


filling .... chicken, smoked pepperjack, montery jack, red pepper, green chiles, garlic, soileaus, cumin, mexican oregano, salt, pepper, a little chicken broth & cream


made a sauce (no pics) .... made a roux with butter & flour, added some chicken stock til thickened, added 1/2 can green chiles, can hatch enchilada sauce, smoked pepperjack, montery jack , sour cream

filled corn tortillas with the chicken, topped with the sauce & a little more pepperjack , into the MAK with some rice on the bottom shelf


the rice - brown rice, diced tomatoes, cumin, new mexico red chile powder, soileaus, mexican oregano, salt & pepper

enchiladas all done



GA Que
03-03-2012, 05:53 PM
looks very good! All of these dishes I'm seeing on this site is getting me excited to cook my first meal on my new 2 Star once it arrives.

So Cal Smoker
03-04-2012, 08:35 AM
Deb that pic is Food Network stuff. Thanks

03-04-2012, 11:15 AM
Marinated in some coconut milk, lime zest, garlic, salt & pepper
It was cold out and they weren't cooking too well on the top so had to move them down.

Kiwi Salsa


03-04-2012, 11:19 AM
friday afternoon ribs

ribs & some FT's. ok, not a bad way to start the weekend.


oh, better picture.


onto #63 @275°.


good color all the way though.


what can i say?



pretty ribs.


all done.


cut up and taken out to the patio w/ a FT.



03-04-2012, 11:45 AM
My first entry... wish me luck!

Start out with a neatly trimmed piece of beef tenderloin: http://i1100.photobucket.com/albums/g407/ajbraman/P1020792.jpg

Season with some BPS Double Secret Steak Rub and some olive oil: http://i1100.photobucket.com/albums/g407/ajbraman/P1020794.jpg

Up close, this seasoning is great: http://i1100.photobucket.com/albums/g407/ajbraman/P1020795.jpg

On the Memphis Pro @ 225: http://i1100.photobucket.com/albums/g407/ajbraman/P1020802.jpg

Gonna pull it at 115 and sear on these grates from BPS: http://i1100.photobucket.com/albums/g407/ajbraman/P1020800.jpg

Searing for 3 minutes per side. Check out the sear marks!: http://i1100.photobucket.com/albums/g407/ajbraman/P1020808.jpg

Bacon wrapped shrimp on the smoker while the beef rests in a cooler wrapped in foil and towels: http://i1100.photobucket.com/albums/g407/ajbraman/P1020811.jpg

These didn't last long enough to plate. Should have made more: http://i1100.photobucket.com/albums/g407/ajbraman/P1020812.jpg

More coming...

03-04-2012, 11:46 AM
Next up are stuffed mushrooms. About 25 minutes at 425, beef is still resting: http://i1100.photobucket.com/albums/g407/ajbraman/P1020819.jpg

Another Mushroom shot: http://i1100.photobucket.com/albums/g407/ajbraman/P1020822.jpg

Now we're ready to carve the beef. Love these disposable cutting boards from BPS: http://i1100.photobucket.com/albums/g407/ajbraman/P1020825.jpg

Love it: http://i1100.photobucket.com/albums/g407/ajbraman/P1020827.jpg

Here it is plated with some asparagus and quinoa: http://i1100.photobucket.com/albums/g407/ajbraman/P1020835.jpg

Feeling pretty accomplished (you can see Sparty on my spatula if you look hard): http://i1100.photobucket.com/albums/g407/ajbraman/P1020801.jpg

03-04-2012, 12:13 PM
Tangerine Wings

I started by sectioning several tangerines and squeezing all their juice into a bowl and added some tangerine zest to deepen the flavor. Then I added some red pepper flakes, salt, pepper, garlic, Golden Rod honey, a bit of EVOO and some cider vinegar. I plopped the wings into the bowl and mixed them all around to get covered with all those happy flavors and set them aside and well hidden from a very curious cat.
I put the wings onto the Weber with some cherry pellets.
Looking good!
While the wings grilled, I cooked down the marinade, reduced it by half, strained it and adjusted the flavor. It was wicked hot so I added a little apple juice and brown sugar. I also made some rice and steamed some rainbow Swiss chard.
When the wings came off the grill, I tossed them in the reduction sauce to add a burst of flavor.
And here is the plated shot:
Finger licking good wings! Thanks for looking!

03-04-2012, 01:56 PM
Well had a little left over pulled pork so thought I would try something new. Pork Tamales with 3 Pepper Sauce. Her we go. Part 1

Toast, soak,stem and seed some california,guajillo and ancho peppers. Saute some onions and garlic. Puree some fire roasted tomatos and add peppers,onion and garlic. Blend well.


Add spices and sautee till you get some color.


Sauce done into some jars for later use.


Onto the tamales in part two.

03-04-2012, 02:04 PM
whip some butter and shortning for the masa.


Add some hot water to masa harina let rest 30 minutes


Add masa to the fat.


Add some sauce to the pork and get ready to wrap


All wraped up ready to steam. into the fire for 90 minutes


Add a little more sauce and ready to eat. Some black beans on the side. Enjoy!


03-04-2012, 02:26 PM
Going a little outside of the norm with this one... All day smoke, thawed meat ;), and a Sriracha/Zach's flavor combo.



Should be done around 8PM tonight.

Oh yeah, and it's almost BASEBALL SEASON! :cool:


5:30 PM peek..


The 2 on the right are already at 200°! So, off they come for a little nap time in the coolers.



The other 2 are climbing out of the 170s.. They will be awhile. (might just chuck them in the crock pots to finish, and shut down the Traeger for the night)


Bark with a bite indeed... These turned out crazy good.


I shredded two of them, and the stragglers went into the fridge whole.



I bagged up the shredded pork and I'm reheating the whole butts in the crock pot for dinner/further shredding.

I needed a snack, so I whipped up a little Carolina SOS to munch on..



03-04-2012, 05:44 PM
We were camping this weekend, here - Swim With Dolphins: Dolphin Harbor Miami Seaquarium South Florida Biscayne Bay FL area marine life exhibits entertainment family group summer attractions events (http://www.miamiseaquarium.com/)

Got home Sunday Afternoon, decided on burgers for supper

Straight up ground chuck, six ounces each pressed into shape

On the 2 star on HIGH with BD Charcoal pellets

Time for a little flipper - (and yes we saw a descendent of the original "flipper" this weekend)

IT @130F - add cheese (American or Provalone)

Plated with some Onion Rings

03-04-2012, 05:52 PM
First Ever Entry!!

BBQ Chicken w/Grilled Squash with Cherry Glaze!

The Players: Garlic EVOO, Garlic Pepper, and PB Bovine Bold!
EVOO'd and rubbed...Placed in Fridge for 2 Hrs
Smoked for 1 hour @ 225. Raised temp to 275. Glazed with Blues Hog until IT of 165

Sorry about the pic order...still have probs with upload manager =)

End of Part One!

03-04-2012, 06:04 PM
Part 2: Grilled Squash w/ Cherry Glaze (from Big Poppa)

Homemade Garlic Butter, Strained and Poured over Cut up Squash with Kosher Salt and Pepper. Placed in Fridge for 3 Hours
Removed and arranged them on skewers. Rubbed with Obee Cue Sweet Rub
Set temp on Mak to High along with grill grates. Hit em with more rub. Grilled for about 10 mins. Then hit 'em with Balsamic Glaze w/Cherry. Grilled until glaze carmalized...about 10 mins.

Again...sorry for pic order. Cant seem to figure it out

03-04-2012, 07:18 PM
Well, I decided it was time to try to cook a full meal now that my arm is out of the sling. I wanted to do something a bit different. With one arm in a sling, I had lots of web time to look for ideas. Here is what I came up with.

First off, I wanted to make some shrimp and pork meatballs with an Asian flair, but smoked. I remember my wife taking a Chinese cooking class when I was stationed in Hawaii. She made shrimp meatballs that I still remember. I thought I would give it a try.
First off, here are the raw shrimp ready to be thrown into the food processor.


Next is two more of the ingredients to go into the processor—lime zest and chopped green onion.


You can’t make meatballs without some “poke”.


Here’s what it looks like after a whirl through the food processor. The mixture is ready to form the meatballs and then be put into the smoker.


I wanted to do something different when smoking them. My sister gave me a stove top smoker a few years back as a Christmas present. It uses saw dust as its source of smoke. I used a little cherry saw dust and added some apple pellets.


Here are the shrimp meatballs ready to be hit with some smoke.


This is what the stove top smoker looks like on the, wait for it, stove top!


The smoked shrimp meatballs nearing the end of their journey.

The plated shrimp meatballs served with some Thai chili sauce. They were even better than I remembered.


Now that the appetizer is out of the way, it’s time to get the rest of the meal together. Check out part 2.


03-04-2012, 07:19 PM
It’s time to get the chicken into the Asian marinade. The marinade was a nice touch to the chicken.


I wanted some Chinese green beans, but didn’t want to steam them. I took fresh green beans, and cut them into large bite-size pieces to cook on my Frogmats. I also cut up some spring onions to add to the green beans and use for garnish when the meal was plated.


Here is everyone on the MAK (using BD apple pellets) at 350.


Here is my plate ready to eat.


I ate too many shrimp meatballs. Instead of serving up some of my homemade coffee creamer ice cream for dessert, I poured myself a snifter of Courvoisier. That’s all I had room for. Hope you enjoyed the meal as much as I did.



03-04-2012, 07:28 PM
A little brisket practice. Just testing out the recipe for now so it wasn't a full competition practice. I was going to build a box but the grocery store was out of parsley so I decided that meant I couldn't go all out. A top secret blend of spices and rubs were harmed in the making of this brisket.

Here is is after an hour or so on the MAK at 275*


Another hour or so, fat side up..


Stayed that way for another couple hours then into foil. Pictures of a foil ball aren't exciting so here's some of the finished product. Since I wasn't building a turn in box I didn't trim the slices to size.



Wouldn't be dinner without some burnt ends



Got a ways to go to be comp worthy but it was a good learning experience and I'm sure the next one will be even better. I didn't hear any complaints at the table either so that's always a good sign.


03-04-2012, 07:38 PM
Was working all weekend on the new smoker so all i have is a little chicken.
The team.
Then i add some fontina cheese and prosiutto.
Rolled them up
Ready for the smoker.
Almost done.
Done and plated.

NorCal Smoker
03-04-2012, 08:22 PM
No Sear Tri Tip

Decided to cook a couple of tri tips this weekend using the BP method without the sear. Started with Annie's EVOO, BPS LLw/P, and BPS Double Secret:


On the MAK at 275°F:


Flipped at an IT of 110°F:


Pulled at IT of 143°F and let them rest:


Sliced up:


All plated up:


Another great MAK tri tip!

03-04-2012, 09:47 PM
Did a little marinated pork tenderloin and roasted taters tonight. I believe this is an old Weber recipe from my gasser days, but it has become a staple in the Carter house.

Start with a small tenderloin


Make the marinade using fresh squeezed orange juice, Worcestershire sauce, molasses, garlic, and EVOO


Marniate for an hour or 2 (I cheated with the marinade express and went 30 minutes)


While the pork is marinating, whip up a little pico de gallo with tomatoes, onion, cilantro, lime juice, salt and Serrano pepper



After the pico is ready make up the pork rub using granulated garlic, chili powder, oregano, salt, cumin, and pepper



Hit the pork with the rub and let rest for about 30 minutes


Now onto the taters

Cube up some potatoes, toss them with EVOO, cayenne, garlic, sea salt, pepper, and cumin


03-04-2012, 09:55 PM
Potatoes onto the MAK


Pork ready to join the party over the flame zone (running the original here)


Hit it 5 minutes a side over direct heat and then move over to the indirect side


Rested and sliced


Hit the taters with some lime juice and they are ready to go


Serve the pork topped with Pico de Gallo, potatoes and the wife's bean and corn salad along with a nice cold Pacifico




03-04-2012, 10:04 PM
Needed a little dessert tonight so we went with the number one requested recipe at the Carter house, Big Poppas smoked strawberry shortcake-

Slice up fresh strawberries, add a little brown sugar and some peach juice


Slice some angel food cake up


Melt some butter and add a little vanilla


Brush the cake with the vanilla butter


Cake onto he MAK flame zone and strawberries on the other side

Get the cake nice and toasty


Served up with some whipped cream, perfection!


03-04-2012, 10:08 PM
Been a busy weekend with more sausage making happening. This is what was on the menu for Saturday.

Round 1 - Stuffed Mushrooms with the fixings. I found another way to sneak in that yummy horseradish cheese. I shredded it and mixed it with some diced up chicken (previously smoked with a jalapeno butter seasoning), minced garlic, and some Bovine Bold seasoning.... the Chelada was for ME :D
Removed the stem and cleaned out the inside to make room for the stuffing mix.

http://img685.imageshack.us/img685/7990/img2309ee.jpg (http://imageshack.us/photo/my-images/685/img2309ee.jpg/)

Round 2 - the fixings for the ABT's - OH MY GOD!! Why haven't I added shrimp to these before!!! Also used some of the bacon we had made up about a month ago. I used our pepper bacon for this smoke. One down fall of using this bacon for wrapping - too much meat on the bacon and not a lot of give. I will take that downfall any day!!

http://img515.imageshack.us/img515/3166/img2321i.jpg (http://imageshack.us/photo/my-images/515/img2321i.jpg/)

Here is a close up of the shrimp in there. I pushed them down into the jalapeno and tried to lay them flat.

http://img94.imageshack.us/img94/286/img2336if.jpg (http://imageshack.us/photo/my-images/94/img2336if.jpg/)

Round 3 - Country Style Ribs 3 different ways. Whiskey glaze with the wee willy whiskey rub, honey & pineapple mustard with Yardbirs, and regular mustard with the Jerk seasoning.

http://img11.imageshack.us/img11/7008/img2323jt.jpg (http://imageshack.us/photo/my-images/11/img2323jt.jpg/)

Onto the Yoder at 150° for some smoke....

http://img560.imageshack.us/img560/8841/img2339f.jpg (http://imageshack.us/photo/my-images/560/img2339f.jpg/)

Added the mushrooms later...

http://img109.imageshack.us/img109/539/img2349z.jpg (http://imageshack.us/photo/my-images/109/img2349z.jpg/)

Some close ups of the ABT's and Mushrooms off the Yoder. Added some shredded extra sharp cheddar cheese to the mushrooms that we smoked a couple months ago.

http://img600.imageshack.us/img600/4673/img2356e.jpg (http://imageshack.us/photo/my-images/600/img2356e.jpg/)

http://img401.imageshack.us/img401/8435/img2355a.jpg (http://imageshack.us/photo/my-images/401/img2355a.jpg/)

Finally..... the plated pic!!! Country style ribs, stuffed mushrooms, and ABT's - I believe the mushrooms and jalapenos count as the veggies, right???

http://img526.imageshack.us/img526/3958/img2360gw.jpg (http://imageshack.us/photo/my-images/526/img2360gw.jpg/)

03-04-2012, 10:21 PM
So on Friday evening I decided to try Buffalo patty melts and here are the results...

Have the sweet vidalia onions saute'ing...

http://img27.imageshack.us/img27/4153/img2277bh.jpg (http://imageshack.us/photo/my-images/27/img2277bh.jpg/)

Burgers with Tatonka Dust waiting to hit the Yoder...

http://img10.imageshack.us/img10/9406/img2280f.jpg (http://imageshack.us/photo/my-images/10/img2280f.jpg/)
OK... marble rye bread rocks!

http://img836.imageshack.us/img836/5514/img2281pn.jpg (http://imageshack.us/photo/my-images/836/img2281pn.jpg/)
Here is the marble rye with butter and Mad Hunky rub.

http://img842.imageshack.us/img842/408/img2282q.jpg (http://imageshack.us/photo/my-images/842/img2282q.jpg/)
Burgers on the Yoder with the Tatonka Dust...

http://img803.imageshack.us/img803/1719/img2284eo.jpg (http://imageshack.us/photo/my-images/803/img2284eo.jpg/)

http://img543.imageshack.us/img543/3598/img2285l.jpg (http://imageshack.us/photo/my-images/543/img2285l.jpg/)
Everything coming together and final toasting of the buffalo patty melt!

http://img84.imageshack.us/img84/3267/img2292s.jpg (http://imageshack.us/photo/my-images/84/img2292s.jpg/)
Patty Melt 'n Fry's

http://img859.imageshack.us/img859/2281/img2297p.jpg (http://imageshack.us/photo/my-images/859/img2297p.jpg/)

Oh yah!
http://img10.imageshack.us/img10/8085/img2298p.jpg (http://imageshack.us/photo/my-images/10/img2298p.jpg/)

Thanks for looking!

03-04-2012, 10:30 PM
Started with 1.5 lbs each of Chicken Breast and Bonless/Skinless Chicken Thighs ground up fresh..


Added a little salt and pepper and let set in the fridge for a bit...


Then added the goodies..



Formed into 4 patties minus the small plain one I pulled out for my son..


Onto the MAK running 275 for about 30min to firm them up...Into the warmer and turned the MAK to high with my grill grate on..


Topped with provolone, well 3 of them..


Onto the roll with Lettuce, Tomato and Onion and also added some more hot sauce and blu cheese dressing...



Came out great!! My cam was acting up and last pic didnt do justice...These will be made again...Thanks

03-04-2012, 11:51 PM

Received my new cookbook this week so opened it up and the first thing I see is some yummy looking stuffed shrimp so I thought it would make a nice change of pace for me as I rarely put seafood through my MAK. So, without further adieu, this weeks entry is Colossal BBQ Shrimp with Crab Cake Stuffing and drizzled with Smokin Guns infused Hollandaise Sauce.
And for dessert, Mustards Grill Famous Lemon-Lime Tart with ridiculously tall brown sugar meringue

It was pretty step intensive so I didn't get a lot of process pictures or all the ingredients laid out as there were so many different components to this cook. I'll do my best to describe it.
It started with the two main stars of the show. Dungeness crab and U4 shrimp. Now for those who don't know what U4 shrimp means, it means there are 4 shrimp to a pound! Most shrimp you'll buy are U18 and up so these guys are huge!
Start with a brine of water, kosher salt, brown sugar, Bay leaf and black pepper corn for 25 mins.
Make the crab cake stuffing then make a ball and stuff the shrimp

Put them on the MAK at 300 until the shrimp are done. About 145IT in the shrimp meat per the instructions.

While the stuffed shrimp are cooking, get the Hollandaise sauce going. This is a straight up Hollandaise with a twist. It gets a tablespoon of Smokin Guns Hot rub mixed in! It was pretty darn good!

Drizzled with the Smokin Guns Hollandaise and plated with some grilled asparagus seasoned with Little Louie's w/pepper and some Quinoa Pilaf with Crimini mushrooms. The crab cake was as good as any we've had in a restaurant. Simply delicious. The shrimp got over salty from the brine. Too bad.

Continued below

03-04-2012, 11:51 PM
Now on to dessert!!


Working out of the Mustards Grill cookbook again, this week is their signature dessert, their Famous Lemon-Lime Tart with ridiculously tall brown sugar meringue

Start with the tart crust. We didn't use their crust, we made a graham cracker, pecan and oat crust that we use for our favorite Key Lime Pie. It's more of a cookie than a crust really. As with any good dessert, it starts with BUTTA!!

Form it into the tart pan

Onto the MAK to crisp up

Now fill with the filling of lemon and lime juice, eggs, lemon zest and heavy whipping cream. Fill the tart pan with the filling and back on the MAK to cook

Make the meringue, pile it up high and carmelize the sugars with a hand torch. It called for a broiler but I prefer hand tools that shoot flame!!


Plated! Mustards Grill Ridiculously Tall Lemon Lime Meringue Pie!! Killer!

Big Poppa
03-05-2012, 06:48 AM
nice work again kids! Scooter great cooking...I just dont brine...I know that makes me a communist with the ALton Brown set....but I dont seem to ever have problems with tenderness...

03-05-2012, 12:18 PM
Yeah, I stay away from brining also but followed the recipe and it was only for 25 minutes I figured how bad could it get in 25 minutes? ...bad idea. Those shrimp were $25/lb! Brining with that expensive of an ingredient is a risky proposition.

Chili Head
03-05-2012, 01:05 PM
Dang people you guys cooked some outstanding food this week! Judging is HARD and never gets easier!! Well here we go..

3rd goes to ACW3!
Shrimp and pork meatballs, marinated chicken with an asain flair.
Art those meatballs I wanted to try! They do look delicious and I'll be making these myself! The marinated chicken and smoked green beans with rice looked awesome!

2nd goes to CarterQ
Citrus marinated pork and roasted potatoes
I like the chopped veggies and spices you had going into this. That pork loin had to be bursting with flavor and topped with the pico de gallo...Nice!
And dessert..smoked strawberry shortcake. Oh baby! Excellent ending to a great meal.

1st goes to Scooter
Colossal BBQ shrimp with crab cake stuffing and lemon lime tart
Your meal won me over! I wanted to try that stuffed shrimp! It looks great!
The hollandaise sauce with the Smokin Guns had to tasty! And plated with the grilled asparagus seasoned with Little Louie's w/pepper and Quinoa Pilaf with Crimini mushrooms..outstanding!
Scooter that lemon lime tart with the mountain high meringue..Buddy thats a thing of beauty! Picture perfect!

To all the other entries..very nice job! Everyone made something this week I wanted to try. Excellent job!

Thanks BP for hosting!! Because of this contest we all are becoming better cooks!

Big Poppa
03-05-2012, 01:24 PM
congrats Scooter! (and everyone else!) Thanks chili

03-05-2012, 01:29 PM
Thanks for sponsoring the contest BP, and congrats to the winners!

03-05-2012, 01:38 PM
Congrats Scooter, CarterQ, & ACW3 - those were all some fancy dishes!! Thanks for the contest BP!

03-05-2012, 01:41 PM
Wow.. great cooks this week... Congrats to all!

So Cal Smoker
03-05-2012, 02:44 PM
Wow Scooter talk about outside the box. Wonderful cook.

03-05-2012, 02:50 PM
Congrats to the winners... Great lookin cooks by everybody.... Thanks for putting it on BP!

03-05-2012, 03:09 PM
congrats to the winners. thanks chili for judging and BP for hosting.

03-05-2012, 03:43 PM
Congrats to the winners! Another fabulous week! Thanks BP :)

03-05-2012, 04:21 PM
Congrats to the winners!!! Great cooks =)

03-05-2012, 05:56 PM
Chilli I am glad that I was not in your shoes this week. There was just to much to choose from anywhere tenderloin , chicken enchiladas, fish tacos, shrimp and much more. Good job everyone and thanks BP it was fun like always

03-05-2012, 06:07 PM
Good lookin' groceries!

03-05-2012, 06:31 PM
Thank you Chili! It had to be tough job judging with this bunch of pellet foodies!

Congrats to Tom and Art and the rest of the PelletSmoking nation who submitted their cooks.

And to Big Poppa for providing the playground and the candy!! :)

03-05-2012, 06:43 PM
Thank you Chili. The cooks don't get any easier each week. Scooter will have his hands full next week.

Congrats to Scooter and Tom. Scooter, that pie blew me away. You need to attend SEGASO and make that pie for everyone there.

Big Poppa, your playground is outside the lines, and we wouldn't have it any other way! Thank you.


03-05-2012, 06:59 PM
Congrats to all the winners! Although it was my first submission I can really see how addictive this is! Its fun keeping tabs on the thread and seeing what new and creative submissions show up (that pie blew me away too). Thanks BP for putting this on every week and encouraging us newbies to get our feet wet!

03-05-2012, 07:01 PM
Congrats to the winners! What an awesome week of cooks. Thanks BP

Big Poppa
03-05-2012, 07:08 PM
Thank all of you....we have the makings of a pelletsmoking.com cookbook!

03-05-2012, 07:33 PM
Evereything looked great! It's hard to catch this crowd!

03-06-2012, 07:17 AM
Thank all of you....we have the makings of a pelletsmoking.com cookbook!
That sounds like a killer idea!

03-06-2012, 09:50 AM
Congrats to Art and Scooter along with everyone else, food all looked amazing again this week!