Friday Contest Again...Cmon Newbies! 6-29-12

Big Poppa

Administrator
Time to crush Poppa's Piggy bank again! Is it me or do Fridays seem to come and go quicker?

First Place $25 store credit to Big Poppa Smokers
Second Place $15 Store Credit to Big Poppa Smokers
third Place $5 store credit to Big Poppa Smokers

$5 store credit for everybody else that enters!
 

OneBallBiscuit

New member
Nice. Was hoping for a contest! Will be my first! Going to do a pork shoulder in between feeding the babies. Not creative, but hope it looks good!
 

ACW3

New member
BP,
The older we get, the quicker the Fridays do seem to come. Must be we are having fun! I remember the time (before retirement) when the Fridays never seemed to get there. I wasn't having as much fun then, I guess.

Art
 

sparky

New member
Do you want to give the win to Chili now or just wait for his cook ;)

lets not get ahead of ourselves. who says chilis going to win. ya know if his wife would stop buying him groceries we'd have a chance. might be time for one of the old guys to get the big kahuna. ;)
 
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muebe

New member
lets not get ahead of ourselves. who says chilis going to win. ya know if his wife wouldn't buy him groceries we'd have a chance. might be time for one of the old guys to get the big kahuna. ;)

Sparky even without groceries he would go out back and gather leaves and twigs then make some contest winning organic soup!

Only chance is to disable his Internet connection :)
 

sparky

New member
Sparky even without groceries he would go out back and gather leaves and twigs then make some contest winning organic soup!

Only chance is to disable his Internet connection :)

i like the way you think. road trip. bring your wire cutters. ;)
 

sparky

New member
I'll start.

welp, wife and daughter got school this afternoon & tonight. so, i had some food ready at 2 pm for them. lets start off w/ some costco tri's (its the meat of choice around this house). some mystery rubs (the rub on the right was way, way better).

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i got myself the 5 x 8 a-maze-n thing. didn't like the torch. so i came up w/ my own idea.

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rubbed 2 sticks together and make fire.

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cold smoking some tri's.

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below 100°. happy, happy. Hazel is in the shade and looking good.

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cold smoke for 2 1/2 hours. time for fire up #336. set to 275° and all probed up.

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thru them in the warming side of #336 once they hit 120°.

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used my new mak tool and took off the flame zone covers and crank this baby up to 450°.

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got some green sticks (this if for TH) w/ some grape oil and desert gold.

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thats what i call temp control (at the grate level baby).

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cont. time to turn the album over.
 
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sparky

New member
cont,

everyone in the hot tub (see, not in the pool because were cooking hot and heavy. its funny, laugh more or maybe drink more).

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everyone's @ 140°. were done.

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oh, juicy.

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green sticks are done cliff.

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they are good too. you would have liked them. still crispy.

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marley: "heh, cut a piece off and throw it down here dummy".

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cutting it up. can't find my electric knife.

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big old plate of tri tip soaking up juicies.

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made up some stove top stuffing (i like it) and served myself up.

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2 thumbs up garth. a great early afternoon meal.
 

Chili Head

New member
Hahaha I'm judging this week so no worries! I'm in Kentucky at the speedway for the NASCAR races this weekend. These guys know how to cook! I don't have pics but I had pizza from a dutch oven on an open pit. It was awesome and I'll be showing y'all soon if I can duplicate it on the MAK. We'll see..
 

Wing Commander

New member
Saltimbocca

After brining 4 schnitzel, I applied some cream cheese on them, put a slice of ham on it, some sage leaves and another slice of ham. Then they were rolled and grilled on the Louisiana Kentwood with oak pellets for about 20 minutes. The saltimbocca was plated up with salad and sage butter.

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Kite

New member
Uh.......can anyone explain what I may have done wrong? I followed the same process as I have done before

I don't know what you did wrong, and the links and thumbs are definitely annoying, but after clicking on the thumb, the plate looks AWESOME!! So on computer work.. it's a 1, grill work.. out of the park!!
 

Wing Commander

New member
Sunday chicken

Today I made some chicken: deboned thighs, drumsticks and lollipops. They were cooked on the Louisiana CS-450 with cherrywood-pellets at about 220 F for 3 hours. Glazed with a mixture of Sweet Baby Ray's Raspberry Chipotle and melted butter and plated up with asparagus-salad and cucumber-salad.

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wneill20

New member
I will play this week, Debonded stuffed chicken and squash casserole
Some of the team
Players.jpg

Cheese rice stuffing
ChesseRice.jpg

Chicken Stuff with cheesy rice, sausage, cheese, green onions
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Squash casserole, It has been layered with zucchini, onion, tomato, cheese, and bacon on top
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Chicken ready for the smoker
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On the smoker
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Squash done
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Chicken done and resting.
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Chicken sliced
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My plate
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