Fathers Day Contest! Whoop Whoop It pays double

Us fathers deserve it!

Bring out the big guns and lets show this internet world that we are the bomb when it comes to pellet smoking!

First Place $50.00 Store credit to Big Poppa Smokers
Second Place $25.00 Store Credit to Big Poppa Smokers
Third Place $15.00 Store Credit to Big Poppa Smokers
Bonus Fourth place $10.00 Store Credit to Big Poppa Smokers

$7.50 TO all entries this week....rob me blind make me drool make me write bad checks!

Damn, I shoulda waited a week with my bacon explosion... Can I enter retroactively? j/k - but I'll try to come up with something just for the $7.50 discount.

Have'nt taken the cover off the mak in 2 weeks. Been feeling a little puny. But I cant resist getting in Sterlings pockets. It's on this weekend ! Good luck all.

PaulyT said:

Damn, I shoulda waited a week with my bacon explosion...

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Make another one, maybe just do something a little different with it. It's all good and we love seeing new entrants!

I decided to try something different and picked up a 9lb strip loin at Sams.
A little olive oil for glue and a mix of HB greek seasoning and BP double secret:


I started the roast on the YS640 at 235 degrees. Temps were rising much faster than anticipated so I lowered it to 200 after about an hour so it would not be done 2 hrs before the wife got home. I should have lowered it to 180 because it was still getting too close to done too early so I pulled it at 110 degrees IT and FTC to maintain temp while I killed some time:


The dog found something to kill time too:


I waited about an hour and put the roast back on the smoker at 235 degrees and added some asparagus and zucchini with garlic olive oil and desert gold to suck up some smoke:


While the roast was getting closer to 130 IT and the veggies were getting a kiss of smoke, I fired up the Weber to get a quick sear (I didn't want to wait for the Yoder to get to a searing temp since I struggled with timing already). I pulled the roast at 120 IT and seared on the weber until 130 IT:


FTC the roast at 130 IT and moved the veggies to the weber to finish quickly and get some color on them. I made a mistake of cutting the zucchini too thin and they did not stay "crisp". Lesson learned!

Removed the roast after 15 minutes of FTC:


Plated with zucchini that picked up too much grill grate "seasoning" , asparagus, and some simple mac and cheese topped off with a nice Shiner Bock


The meat turned out great considering I had to delay it in the middle of the cook. The asparagus was good and the hint of smoke from the short term low heat was noticeable. I will do better on the zucchini next time! We need some rain so the dog has green grass to kill time in.

Can't say I see that cut of beef in Minnesota. Always amazes me the variations in meat cuts based on geography. Really outstanding looking plate.

Just some chicken at the Beach

Start with Location, Location, Location.
This is the view from in front of the Motorhome this weekend.


Can you find the pellets in the picture?


Start with some chicken - breasts and Thighs - add some Head Country.


On the the Weber Q-120 with some pellets


Turn


Done


Plated with a Salad and a blender drink.

P/C Brats and Black Iron Billy Browns

Just a quickie Saturday night (boiling hot outside) cook.

The players.




Light the fires..




POBs, Annie's and William's into the Griswold.




JVille's onto the left side of the grill.




Instant Russian Blue. Just add Sunlight!




Brats are almost there.




POBs are coming along - slowly..




Pulled the brats and kicked the MAK up to 450°.




Close enough. The natives are restless.





Plated up with some Cochon's Abita mustard and Wickles relish.




PDG!

Venison shoulder and leg

Yesterday I made a bone-in shoulder and a boneless leg of venison. The shoulder was smoked low & slow on the Louisiana CS-450 with cherrywood-pellets at about 215 F for almost 4 hours, then seared for some minutes on high heat on the Louisiana Kentwood. The leg was partes into 2 steaks that were cooked at high temperature on the Kentwood. Finally all parts were glazed with my homemade blueberry BBQ-sauce.















One of the steaks cut into slices:



Pieces from the shoulder:



Plated up with mit Gorgonzola-filled chicory, beans and potatoes:

A quick tasty dinner

Took some grape tomatoes, garlic olive oil, salt & pepper - rolled it all around and into the MAK. Also some garlic and olive oil.


Some hot italian & garlic and cheese sausage


Cooked some linguine, tossed with the roasted tomatoes, some of the oil that was in with the garlic, a little basil. Plated with some sausage and garlic bread (used some of the roasted garlic)

Enjoy

Chicken breasts with spicy apricot marinade

Saturday I tried a spicy apricot marinade-recipe by Chris Lilly with chicken breasts.













The marinade has a great taste. The next time I'm gonna try it with wings - as it is originally ment to be combined with.

wing what kind of pellet cooker are you using? nice cooks!

CS-450 from his earlier post.

New York strips with shrimp and apple dumplings.

This dinner was for pops and what pops wants pops will get right?!
Dad wanted steak and shrimp..and he left it up to me to figure out the rest. OK then can do!
Plus this was his first pellet fired steak..he was impressed!

Alright let's start the show.
I needed 45 minutes to cook dessert so that went into the MAK first. I used wine soaked oak pellets on everything with the MAK set to 385 for dessert and the veggies.

First up is preparing the apple dumplings. I cut the apples into quarters, peeled and wrapped the quarters in the dough. Placed em into a buttered baking dish and covered them with a butter,sugar,cinnamon and vanilla mixture. Lastly I poured 12 ounces of grapefruit soda over the top and in the MAK they went. I used to use mountain dew for this but I like the grapefruit soda better..not as sweet.









While the dumplings are cooking I prepped the shrimp and veggies.

The shrimp were peeled and I made a mixture of parkay and little Louie's seasoned garlic salt and black pepper.




The asparagus got some parkay and little Louie's dessert gold.



The corn was grilled au naturale..

The dumplings are done! Dang these smell so good!







Continued..

Alrighty..

The asparagus and corn in the MAK..things are going to happen fast now.



Veggies are done and the steaks are going to be reverse seared on the grill grates. The steaks were seasoned with little Louie's double secret steak rub.



I bumped the temp to high when the IT in the smallest steak hit 130. A few minutes later they went on the grates and some garlic knots went in.



Turn flippy times 4..



Whooo dang the smells are bringing out the neighbors.." John what you cooking over there?" MEAT! I said " lots of meat!"

The steaks taking a rest while the shrimp goes on.





Wow I can't wait to dig into this!

Let's do it! Happy fathers day dad!

New york strip, shrimp, corn, asparagus, garlic knots..I'm full just talking about it! A nice glass of concord grape wine to go with it..perfect choice.











Continued..

I cleaned my plate so I can have dessert..I'm a good boy!



Did I leave room for dessert? No not really but I'll have some anyway!

An apple dumpling with some home style vanilla ice cream. Oh man..



I'm sitting in my chair doing the happy dance while eating..what a great meal!

Cleaned that plate too..although I'm going to have to spend 103.7 hours in the gym this week to work all this off..



Now we're all sitting around the table rubbing our bellies and my dad says " John I woulda paid 50 dollars for that plate" " thank you very much that was excellent".

Awe shucks... Thanks dad!

What a great tasting meal! Simply awesome! Everyone loved it all and left full and happy.
But I couldn't have done it without the MAK and the great seasonings from big poppa. Thanks for making me look like a rock star!

Big Poppa said:

wing what kind of pellet cooker are you using? nice cooks!

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Thank you, Big Poppa. I use a Louisiana CS-450 for BBQing and a Louisiana Kentwood for grilling.

Shreaded Chuckie Enchiladas

Rookie entry, here goes nothin'
Well I was told I was going out to dinner for father's day. Yay. Guess I'll have to have my fun Saturday then. I've seen a couple posts for chuck roasts lately, figured I'd give it a shot. Picked these bad boys up at the mega mart.



All seasoned up with salt, pepper, garlic, onion powder, and cumin. Into the 1 star burning wine soaked oak, and a little black walnut that was left in the hopper. smoke for 1 hour then up to 250.



After several hours the IT was approaching 150, so I sliced up this stuff for the bottom of the pan.



All bedded up and on top go the chuckies.



Foiled over the top and back on the smoker. Cranked the pellet boss up to 350. Two more hours and the IT hit 203. Time to check. Looks good to me.



All shredded up. Nice smoke ring you say? Thank you.



Threw the peppers and onions from the pan into the blender, added most of the liquid, some garlic cloves, a little seasoning and some AP flour. Blended smooth, then into a pot to simmer and keep warm.



Then the meat went into a pan with the remainder of the drippings to sizzle up and get happy.



Warmed up some flour tortillas and rolled the sauce, meat, and shredded jack and cheddar into enchiladas. Topped with olive slices, sliced jalapenos, and scallion onion. Into the oven......



Plated.



Nothing fancy here. Paper plates, fresh avocado, and a cold glass of suds. They came out great. Will be doing this one again. Maybe even try pulled pork next time. Thanks for looking.

Briket, beans and cole slaw

Last night I put a brisket on my CS-450. I plated it up with chili-beans and cole slaw. Here are the few pictures I took:

sparky said:

CS-450 from his earlier post.

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spark this does not look like a pellet cooker....the other entry does....compare Wing am I correct? if so please lets just enter food cooked with pellets thanks a bunch