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Big Poppa
06-01-2012, 12:04 PM
OK here we go...sorry we didnt make the bonus round last week but how about this????

First prize $25.00 Big Poppa Smokers Store Credit
Second prize $15.00 Big Poppa Smokers Store Credit
Third Prize $10.00 Big Poppa Smokers Store Credit

Everybody else gets a $5 credit to Big Poppa Smokers

BUT A SEPARATE AWARD

For the best newbie entry there will be a $20 store credit to Big Poppa SMokers

they can not win both...

Cmon Lurkers and newbies join in and pick my pockets

Scallywag
06-01-2012, 12:42 PM
This should hopefully get the new guys going!

sparky
06-01-2012, 01:27 PM
should i start a new acct? lol.....

TentHunter
06-01-2012, 01:53 PM
This should hopefully get the new guys going!

Agreed, let's hope they do!

bflodan
06-01-2012, 02:45 PM
Just to let everyone know I'm taking my son on camping/fishing trip. I will be home Monday but it may be late afternoon or early evening that I'll get the judging in. Thanks and good luck!

TentHunter
06-01-2012, 03:05 PM
Dan, have a fun and safe trip!

wneill20
06-01-2012, 05:23 PM
should i start a new acct? lol.....

I am with you!

Pappymn
06-01-2012, 05:43 PM
Waiting on my new Mak2. Not able to play this week

Big Poppa
06-01-2012, 06:12 PM
sorry Pappy!

Pappymn
06-01-2012, 07:12 PM
But BP did get the order. Great communication from Kristen. Good service seems to becoming a scarce commodity.

fishingbouchman
06-01-2012, 09:22 PM
Am I still new? Leaving for Amsterdam tomorrrrow am for work so no cooking for me:(. Just got money and happy ending and want to try it out.

Big Poppa
06-01-2012, 09:55 PM
thanks so much Pappy!

bflodan
06-01-2012, 10:49 PM
Dan, have a fun and safe trip!

Thanks Tent!

jedafix
06-02-2012, 09:05 AM
I'm happy to join in and pick your pockets -- any amount helps convince the wife that yes, yes we do need a MAK/Memphis smoker to replace my...suboptimal...brinkmann one. And no, the made-in-china traegers for sale at costco are not sufficient.

That said, as a newbie and a lurker I have no idea what you want in an entry -- all I know about this forum is that the bob marley guy shows up from time to time and apparently knows what he's talking about :)

Chili Head
06-02-2012, 09:25 AM
Friday night supper.

Last night before work I made a simple shrimp and sausage dish with brown rice and a salad.

http://img.photobucket.com/albums/v503/smpsn/b0901b02.jpg

I cooked some of the shrimp in butter and old bay seasoning and some with mikes hot honey and soileaus seasoning. sweet and spicy! I love it! The sausages were like Italian brats and made locally and I sliced them up when they were done.

http://img.photobucket.com/albums/v503/smpsn/e86e7237.jpg

I had the MAK running at 300 for this burning maple,hickory and cherry pellets.

http://img.photobucket.com/albums/v503/smpsn/3c35d9bc.jpg

http://img.photobucket.com/albums/v503/smpsn/10e45f3e.jpg

The finished plate with sriracha hot sauce drizzled on. Deeelicious!!

http://img.photobucket.com/albums/v503/smpsn/16bb5427.jpg

Light and simple. It turned out great!
I really liked the mikes hot honey on the shrimp! Sweet with a touch of heat. And with the Italian sausage, rice and sriracha hot sauce the meal had an Asian feel to it with a touch of Cajun.
The shrimp and sausage was backed up with a spinach salad.
Awesome!

TentHunter
06-02-2012, 09:30 AM
That said, as a newbie and a lurker I have no idea what you want in an entry

Please enter; We love seeing new participants!

The rules are very simple: http://www.pelletsmoking.com/pelletsmoking-com-weekly-cooking-contests-23/weekly-contest-rules-2241/

Just be sure you're using pellets somehow. It can be as simple as pellets in a foil pouch thrown on charcoal or on top of your gas burner.

Good luck!

RickB
06-02-2012, 11:17 AM
Waiting on my new Mak2. Not able to play this week

Give's you time to write down all those cool cook's going through your head. Everytime I see,taste,hear or think of something that might work on the mak I write it down, at any given time i'll have 3 or 4 ideas on the list...if one still sounds good come friday it just might get cooked.

RickB
06-02-2012, 07:18 PM
Nice to be back. Been on vacation with some friends and ate our way around the Big Easy.
Ate at Emeriles NOLA and had some great BBQ shrimp. So I decided to do the MAK way! Here we go.

The players
http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0321.jpg

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0311.jpg

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0323.jpg

Yea Its’ a little complicated .Let’s Get the sauce going

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0328.jpg

Onions,garlic,shrimp shells and all the good stuff..you saw it! Looking good

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0329.jpg

Lets get the shrimp and sausage going.

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0331.jpg

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0345.jpg

My Honey only want’s Shrimp and Rice

BBQ shrimp and Veggie rice

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0353.jpg

But here’s the good stuff. BBQ Shrimp with Andouie. Money Shot

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0349.jpg

Enjoy!

TentHunter
06-02-2012, 08:47 PM
Tonight's supper was simple, but really delicious. The Mrs. has been wanting some salmon so she went and picked some up at the market.

Our favorite way of making it is with a Sweet & Spicy Brown Sugar Dill rub: Brown Sugar, lots of dill, some red pepper flakes & a little salt & black pepper. Onto the MAK in smoke mode.
https://lh4.googleusercontent.com/-4gHKY2rHGg0/T8rWUPLNtFI/AAAAAAAAC6o/4Hpts3oy3nY/s648/SSDS01.JPG

Look at all that applewood smoke!
https://lh3.googleusercontent.com/-899NtmYb2IY/T8rWUGe0W8I/AAAAAAAAC6k/MtKlm4Ue1Ms/s648/SSDS02.JPG

Add a pot of homemade Mac-N-Cheese & kick the temp up to 300
https://lh6.googleusercontent.com/-pPwElGpcK8M/T8rWUK_LDFI/AAAAAAAAC7Q/PDy2Z2EVtuY/s648/SSDS03.JPG

Wow, can you smell the smokey goodness?
https://lh6.googleusercontent.com/-sOsZUdy8_WY/T8rWUlT1K-I/AAAAAAAAC68/vd1KvbFLIm8/s740/SSDS04.JPG

What better to go with the salmon than a nice big helping of smokey Mac-N-Cheese?
https://lh5.googleusercontent.com/-5xfgiSvSVjE/T8rWU_Z_htI/AAAAAAAAC7E/6S3Ljz69lwc/s740/SSDS05.JPG


Thanks!

Wing Commander
06-03-2012, 08:48 AM
Cmon Lurkers and newbies join in and pick my pockets

Alright, here's my first post in this contest! :)

Today I prepared 6 chicken thighs: I took out the bones, rubbed them slightly and put them on the CS-450 at 230F. Meanwhile I made a sauce of blueberries, cola, ketchup, honey, chili and black pepper. After about 2 hours the thighs were glaced with this sauce and served 25 minutes later with bell peppers, potatoes and the rest of the blueberry sauce.

http://1.bp.blogspot.com/-qgiEniOBF8s/T8t7W4JR6bI/AAAAAAAAG6g/2_yvL9QRwDk/s640/DSC04324.JPG

http://3.bp.blogspot.com/-UfE8yUaS5zQ/T8t7bKhk58I/AAAAAAAAG6o/BPoFYhU98Ho/s640/DSC04326.JPG

http://1.bp.blogspot.com/-AOTZxFTyOWY/T8t7t8w06QI/AAAAAAAAG7I/2mJ6Mz5pcq8/s640/DSC04332.JPG

http://2.bp.blogspot.com/-Mx1v1Nzxynw/T8t70Hpb6uI/AAAAAAAAG7Y/Lv49LffSjf0/s640/DSC04336.JPG

http://2.bp.blogspot.com/-2QrJr8ys0ZM/T8t72fjbOxI/AAAAAAAAG7g/M7V-fQQ61j8/s640/DSC04338.JPG

With the remaining blueberries I made some cupcakes for dessert, as well grilled on the CS-450 at about 360F for 25 minutes.

http://4.bp.blogspot.com/-gbySIECHV_U/T8t75HxzhcI/AAAAAAAAG7o/M8vmF73QLik/s640/DSC04339.JPG

http://4.bp.blogspot.com/-eOGI703SSpc/T8t78q6Kt-I/AAAAAAAAG7w/cawe6Q2_rb0/s640/DSC04340.JPG

http://4.bp.blogspot.com/-ZMa1_cnQphs/T8t8E5RZKUI/AAAAAAAAG8A/ODvGb_dJedg/s640/DSC04344.JPG

http://1.bp.blogspot.com/-oEiT5R_9jGc/T8t8HlSl_aI/AAAAAAAAG8I/FwGXLGG9t8g/s640/DSC04347.JPG

FLBentRider
06-03-2012, 03:16 PM
Changing it up this week with some poultry.

2 whole fryers and some boneless breasts, one rubbed with Jamaican jerk, the other with Head country.
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2319.jpg

Later..
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2320.jpg

The whole chickens are for dinner, the breasts for smoked buffalo chicken dip.

http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2321.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2322.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2323.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2324.jpg

to be continued

FLBentRider
06-03-2012, 03:17 PM
To make the dip, you combine cream cheese, ranch dressing, hot sauce, bleu cheese and chicken:
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2326.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2327.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2328.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/2012-06-03_13-26-50_153.jpg

campfire cupcakes:
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/2012-06-03_13-28-51_545.jpg

Jaybaer
06-03-2012, 04:04 PM
Made my second-ever batch of ribs tonight.

1/3 Oak. 2/3 Mesquite (100%, no base wood).

Glue of chipotle mustard, Calhoun's rub, Calhoun's charcoal rub.

http://i1263.photobucket.com/albums/ii636/jaybaer1/photo-23.jpg

http://i1263.photobucket.com/albums/ii636/jaybaer1/photo-24.jpg

Into the Memphis Elite at 250 for 1.75 hours. Flipped and smoked for another 45 minutes.

http://i1263.photobucket.com/albums/ii636/jaybaer1/photo-25.jpg

Foiled, with apple juice, honey, vietnamese cinnamon (I was nervous about the cinnamon, but it worked out great)

Back on for 30 minutes at 250, in foil.

Pulled, removed foil, and glazed with 1/2 Honeyville honey mustard, and 1/2 Tiger sauce (first time I've used the Tiger sauce. Yumm).

http://i1263.photobucket.com/albums/ii636/jaybaer1/photo-26.jpg

10 minutes each side at 295. And voila!

http://i1263.photobucket.com/albums/ii636/jaybaer1/photo-27.jpg

Some of the tastiest ribs I've ever had. Great depth of flavor. Could have been a touch more tender. For ribs, would that be a case of cooking too long, or not cooking long enough? Advice very much appreciated. Thanks to all.

Scallywag
06-03-2012, 04:11 PM
It starts like this...
http://i1087.photobucket.com/albums/j463/arenwhite73/drunken%20chicken/IMG_3517.jpg
http://i1087.photobucket.com/albums/j463/arenwhite73/drunken%20chicken/IMG_3518.jpg
Well hello bacon.. I'm gonna get you!
http://i1087.photobucket.com/albums/j463/arenwhite73/drunken%20chicken/IMG_3520.jpg

Scallywag
06-03-2012, 04:14 PM
Perogie's getting ready...
http://i1087.photobucket.com/albums/j463/arenwhite73/drunken%20chicken/IMG_3519.jpg
Dont make chicken mad!!! You wouldn't like me when I'm mad!!!!!!
http://i1087.photobucket.com/albums/j463/arenwhite73/drunken%20chicken/IMG_3521.jpg
ARRGGHHHH!!!!
http://i1087.photobucket.com/albums/j463/arenwhite73/drunken%20chicken/IMG_3522.jpg

Scallywag
06-03-2012, 04:17 PM
Perogie's and kids pig's n a blanket finishing up...
http://i1087.photobucket.com/albums/j463/arenwhite73/drunken%20chicken/IMG_3524.jpg
Plated up..mmm .. mmm ... mmm
http://i1087.photobucket.com/albums/j463/arenwhite73/drunken%20chicken/IMG_3525.jpg
Thanks for looking!!! See you guy's in a few weeks...

Susan
06-03-2012, 04:24 PM
Apricot Glazed Chicken

I started with boneless, skinless chicken breasts and pounded them just a tad. Then I hit them with some olive oil and salt and pepper. Next I mixed some apricot jam with a little cranberry pear balsamic vinegar and headed out to the grill.

The chicken went on the grill with a pot of cherry pellets. After I flipped them I basted them with the apricot glaze and put some Romaine onto the grill for my salad.

http://i1084.photobucket.com/albums/j415/swsjj/June%203%202012%20chicken/06-03-2012001.jpg
http://i1084.photobucket.com/albums/j415/swsjj/June%203%202012%20chicken/06-03-2012002.jpg

Here is the plated shot. I served the chicken with a sauce of mayonnaise, Sriracha and fresh lime juice and topped the grilled Romaine with cukes, red onions and sliced oranges with a dressing made with garlic EVOO and cranberry pear balsamic vinegar.
http://i1084.photobucket.com/albums/j415/swsjj/June%203%202012%20chicken/06-03-2012006.jpg

Sometimes the simplest cooks are the most delicious. Thanks for looking.

squirtthecat
06-03-2012, 07:00 PM
Sometimes it doesn't hurt to go back to the fundamentals.

3-2-1 ribs.

https://lh3.googleusercontent.com/-7bTiqObWaSE/T8ufT6oIJlI/AAAAAAABiW0/UQa2ZyMh9Sw/s912/IMGP9857.JPG

Score the membranes (I can never get them off of this particular brand), slather with mustard, and coat liberally with your favorite BBQ Rub. Going with Williams today and a Tabasco laced mustard for a bit of a twang.

https://lh5.googleusercontent.com/-bAbqtfRNpGg/T8ufXicrqjI/AAAAAAABiW8/2-ha47CQXdc/s912/IMGP9859.JPG


Into the Traeger at 225-245.

https://lh6.googleusercontent.com/-EpxcEEF-GAo/T8ufbH2yHnI/AAAAAAABiXE/j__Zz8wmg9s/s912/IMGP9861.JPG

A little before 3, I'll give them a painting of Blues Hog cut with AC vinegar, and foil them for a couple hours.

--

Meanwhile, I was jamming to my new toy. Grace WiFi radio.

https://lh4.googleusercontent.com/-8qxkqQfnGhg/T8ufHqii0LI/AAAAAAABiWc/6xm4OemIyew/s912/IMGP9851.JPG


It's loaded with Pandora, IHeartRadio, some NPR thing and NOAA Weather Radio. (and Sirius Radio if I wasn't too much of a cheapskate to pay for that) It's just a hair out of WiFi range on my BBQ patio, so I moved it to the deck.


Was is the operative word.. These guys made a close pass. I wish the would fly on the other side of the interstate!

https://lh3.googleusercontent.com/-nG3dpuipeto/T8ufMHw_wDI/AAAAAAABiWk/Wn5epdjdqNY/s912/IMGP9853.JPG

https://lh4.googleusercontent.com/-3IwlZT-XnJ0/T8ufQjAOvKI/AAAAAAABiWs/Q1cTRdCl7oo/s912/IMGP9854.JPG

Charlie Don't Surf!

--

Hit them with a 50/50 mix of Blues Hog and Apple Cider vinegar.

https://lh6.googleusercontent.com/-TtPObhUQ9oA/T8vAAJzKmHI/AAAAAAABiXg/V8_MT4tCOTc/s912/IMGP9879.JPG


Conundrum. I'm almost out of foil. :o

Ok, whack in half and into a deep pan.

https://lh4.googleusercontent.com/-3_WX-s0i8cE/T8vADnpuSlI/AAAAAAABiXo/a7lxiOJakn4/s912/IMGP9883.JPG

Cover tight.


And 2 stragglers that I manged to get wrapped up.

https://lh6.googleusercontent.com/-hMInuf2yH7E/T8vAHsGER7I/AAAAAAABiXw/Ii1VFkXl4Xs/s912/IMGP9884.JPG

We'll check back in '2'. Might not need the '1' at the end the way they are looking now..

squirtthecat
06-03-2012, 07:01 PM
After about 90 minutes in the foil/pan.

https://lh3.googleusercontent.com/-icAwe75w0SU/T8vahqOx8XI/AAAAAAABiX8/ON5YyP5Syz0/s912/IMGP9900.JPG


Back in and use up the last of the glaze. 45 minutes or so while the Traeger is cooling down.

https://lh3.googleusercontent.com/--586hBgbhvw/T8vamT3K1PI/AAAAAAABiYE/WfEoAP_1k-Y/s912/IMGP9907.JPG


Oh Yeah..

https://lh4.googleusercontent.com/-lfuWc8WQ720/T8varUt_sfI/AAAAAAABiYM/0gBxCb1Jtmc/s912/IMGP9924.JPG


Took them inside, and that part of a rack ended up as 'Quality Control' over the sink.


Tender, indeed!

https://lh6.googleusercontent.com/-ur4GD7YYq_I/T8vavrj4O9I/AAAAAAABiYU/RZKPp-NT2tY/s912/IMGP9926.JPG


MrsSTC said "this" is how you should make them for us from now on...

Awrighten!

Tatonka3A2
06-03-2012, 09:21 PM
Nothing too fancy this weekend.


Seasoned 2 boneless pork chops with BP's Money. The Happy Ending was put on at the end of the cook.


http://img18.imageshack.us/img18/5830/img3584i.jpg (http://imageshack.us/photo/my-images/18/img3584i.jpg/)


Wanted something easy so grabbed a go to bag of frozen veggies....it is better than no veggies. Added a little extra by adding a little more butter, minced garlic and BP's Desert Gold to the mix.


http://img214.imageshack.us/img214/6873/img3581d.jpg (http://imageshack.us/photo/my-images/214/img3581d.jpg/)


Onto the grill with hickory pellets in the AMAZEN pellet smoker.


http://img534.imageshack.us/img534/9210/img3586j.jpg (http://imageshack.us/photo/my-images/534/img3586j.jpg/)


Done and ready to eat!!


http://img40.imageshack.us/img40/9146/img3603yp.jpg (http://imageshack.us/photo/my-images/40/img3603yp.jpg/)


Happy Ending!!


http://img26.imageshack.us/img26/60/img3597j.jpg (http://imageshack.us/photo/my-images/26/img3597j.jpg/)

TentHunter
06-03-2012, 09:37 PM
1 Star FlameZone Rocks Dinner!

Let's give the new MAK 1 Star FlameZone another spin around the block, shall we?

Some super thick bone-in Loin Chops rubbed with Sage, Nutmeg, Salt & Pepper going on the upper rack for some smoke time along side some Sweet Vidalia Onion Blooms sprinkled with Little Louie's.
https://lh6.googleusercontent.com/-r3_XA_eJ46A/T8wjaR_s13I/AAAAAAAAC8E/6oLUjGrgfWM/s640/FZPC01.JPG

Meanwhile, lets load up some FireWire skewers with some Cherry tomatoes & Brussels Sprouts tossed in Olive Oil & Little Louie's.
https://lh3.googleusercontent.com/-EBCfioDS-AI/T8wjaoe4ZwI/AAAAAAAAC8E/ozmeJDBTYOQ/s640/FZPC02.JPG


Crank the grill up to 400 and listen...

It's Barry White singing, "Yeah Baby, it's time for some FlameZone lovin'. "
https://lh3.googleusercontent.com/-V6kK6Pf3JpM/T8wjavNssDI/AAAAAAAAC8E/TAs76qxo54U/s640/FZPC03.JPG


Add some bacon & cheese to the onion blooms... look at the sear marks on those chops!
https://lh3.googleusercontent.com/-Im8SHtg-hOo/T8wja_R3E9I/AAAAAAAAC8E/wHMrLiCCIP0/s736/FZPC04.JPG

Who says you can't get a great sear on a pellet grill? Not me!
https://lh6.googleusercontent.com/-pCp9ay3Yrks/T8wjbEw1wUI/AAAAAAAAC8E/fDNyVUPYi6A/s720/FZPC05.JPG




P.S. I think the FlameZone & the FireWires are going to become great pals!

bflodan
06-04-2012, 04:42 PM
Sorry everybody for such a late judging, just got home from a 3 day trip with my boy.. Gotta make this short and sweet, I have a tired kid and a whole truck to unload..Alot of great cooks this week, always tough..

3rd: Scallywag's Drunk Chicken and Perogies's Great looking meal and always better when you use my favorite beer!
2nd: RickB's BBQ Shrimp That looks like its out of a restaurant! I want to try that one!!
1st: Tent's 1 Star Flame Zone Dinner What a excellent looking meal!

It looks like there was only one rookie cook and it goes to Wing Commander, nice job! That chicken looked excellent and that sauce Id like to try

Great cooks everyone and thanks BP for putting it on!

ACW3
06-04-2012, 04:45 PM
Congratulations to the winners!! Again, there were some tasty looking dishes prepared. Thanks BP for the playground.

Art

FLBentRider
06-04-2012, 05:06 PM
Thanks BP and congrats to the winners!

Deb
06-04-2012, 05:19 PM
Congrats to the winners.

Thanks BP

Chili Head
06-04-2012, 05:33 PM
Congrats top three!! Awesome looking dishes.

Great job everyone! Win or lose everything looked fantastic!

Thanks Dan for judging!
Thanks BP for the bucks!

RickB
06-04-2012, 06:03 PM
Once again a great week of cooks. Scally you seem to be up there every week. Great cook. Tent that chop was killer. And may I add nicely plated. A well deserved first place. Got to try that one. Dan thanks for judgeing this week and as always thanks to BP for contest. Wing congrates on the win. Lets hope more newbies chime in.

Rick

TentHunter
06-04-2012, 06:07 PM
Wow, we just got home from playing in a concert. This was unexpected to say the least! I'd have picked Rick's for 1st place. That shrimp & Sausage looked so dang good!

Wing Commander deserves that prize even if he was the only rookie this week. That meal was top notch all the way! Chicken with a blue berry sauce. YUM!!!

Thanks Dan for judging (it's never easy). Congrats to Scally too. And it goes without saying, we are all very grateful to Big Poppa for this forum and the contest!

Cliff

RickB
06-04-2012, 08:24 PM
I'm happy to join in and pick your pockets -- any amount helps convince the wife that yes, yes we do need a MAK/Memphis smoker to replace my...suboptimal...brinkmann one. And no, the made-in-china traegers for sale at costco are not sufficient.

That said, as a newbie and a lurker I have no idea what you want in an entry -- all I know about this forum is that the bob marley guy shows up from time to time and apparently knows what he's talking about :)

Yes...yes indeed he does!

Wing Commander
06-04-2012, 11:40 PM
Thank you for the newbie prize, although no other rookie did start! :o

And, of course, congrats to the winners!

Scallywag
06-05-2012, 05:26 AM
Great week! Congrats to Everyone!

Tatonka3A2
06-05-2012, 06:05 AM
Congrats everyone!

KristenBPS
06-06-2012, 09:17 AM
Great job everyone, I am working on your coupon codes! Excellent meal & prize for the newbie...and Scallywag I loved the captions on the photos. I laughed A LOT!