Fridays Contest..lets get some of the vets back

Big Poppa

Administrator
Im not talking vet's like your dog doctor....Some of the vets haven't been entering...(maybe kayaking...etc)

Havent seen Kevin either....

Chili is the judge and he wants you to bring it on....I haven't spoken with him...I just made that part up

It's free money....one great member just cashed in of $225.00 worth of credits he had saved....I love it!

First Place $25.00 Store Credit to Big Poppa Smokers
Second Place $15.0 Store Credit to Big Poppa Smokers
Third Place $10.00 Store Credit to Big Poppa Smokers

Everybody else gets $5.00 credit just for being brave enough to post!
 

jimsbarbecue

Moderator
Chicken Thighs

Just some Chicken thighs I make for lunch. Prep and then on the MAK at 400º until desired temp reached


Video Link: Chicken Thighs BBQ Prep - YouTube
Cooking on the MAK and about done. As I mentioned these are for next weeks lunch so no money shot.

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sparky

New member
friday afternoon lunch

my wifes been out of town all week and just got home this morning. mrs sparky: dear, could you make a nice lunch before i go take a nap. good looking old guy (me): why yes dear. i would be happy to make ya some lunch. i threw in a packet of oak pellets to get a little smokey, smokey.

away we go.

marinaded a tri in M3 marinade for 1 hour. dusted heavy w/ tatonka dust.

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wrapped some corn, potatoes and screaming onions in foil too.

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got a nice char going.

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moved the tri over and veges in the middle.

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the whole time cruising at 275°.

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so easy to control the heat w/ Ursula.

tri's done.

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veges done.

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plated up and ready for the mrs.

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ya done good Ursula. another great meal.

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.
 
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Deb

New member
Sloppy Joes

I have been craving these since Squirt did some last week but haven't cooked much this week. Crappy weather today so I had time to cook dinner ;)

started by putting some ground beef in the griddle with some garlic, shredded zucchini, carrot, and onion (the veggies cook down so you don't know they are there and make it healthier - I usually do with ground turkey).

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Let it hang out on smoke for a short time then up a little to brown the beef. Then added crushed tomato, brown sugar, vinegar, worcestershire and some other stuff and simmered for awhile
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All set to eat, whole wheat bun, couple onion rings and some boars head 3 pepper cheese shredded over the top

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Enjoy
 
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squirtthecat

New member
Yaki Chubs and Chili Spuds

A.K.A. Standing on the Shoulders of Giants!

Ok, I stole these methods from Tenthunter and Chili Head

Keta (known as chum, or dog) salmon and some TJ's Soy Vey.

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Nice glaze, and on the top rack of the MAK on smoke.

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On 'Smoke' for 30 minutes.

Meanwhile, blast some little yukons in the pressure cooker for three minutes, then hammer 'em flat into an oiled Griswold and a re-purposed brownie pan.

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My tater flattener.

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Bump MAK to 300° for 15 minutes.

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Bump to 375° for the last 15. (to get some color on the potatoes)


Done!

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Dump and foil to keep warm.

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Pull the salmon. It should have fit into this pan nicely. Not so much..

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Plated up and ring the dinner bell!

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PDG!
 
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Moomtaz

New member
Is there anyone that can explain to me the contest rules and whether or not we have to register or anything like that. Just break it down for me because I would like to get into this. Seems like fun
 

Chili Head

New member
Cook anything you want but incorporate pellets somehow. You can just toss a hand full of pellets on charcoal if you want to. You have until Sunday night at 12:00 am mountain time to get your entry posted. All entries earn $5, 1st gets $25, 2nd gets $15 and 3rd gets $10. 1st place winners have to judge the next weeks contest and can not participate in that weeks contest. All entries should be cooked during the weekend from Friday through Sunday. If you're registered on the forum you're registered for the contest.

It's a no brainier! If you're cooking anyway enter the contest. Big poppa wants to give you his money!
 

Moomtaz

New member
The cook is underway...will be done tomorrow and will enter my first contest. Thanks for splainin' it to me
 

wneill20

New member
Pepper Beef Tacos
On the smoker
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The bed after it hits 155.
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Add a can of beef broth cover and back on the smoker until it reaches 205*
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Pulled and back to the smoker until it sucks up all them juices
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Ready for them Tacos
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Taco
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Tacos ready for the lard
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In the frying pan
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My Plate, these are some good tacos
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muebe

New member
My Tri-Tip thinks it's a Brisket ;)

So I had a Tri-Tip in the freezer that was rubbed with BP "Money" rub before freezing...

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And time to fire up my new AMZ tube smoker loaded with Hickory pellets...

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Put the still frozen tri-tip in the Memphis with it off and the tube smoke going for a little cold smoke time. Time was 5:30am

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After 30 minutes I fired up the Memphis to 240F and let it thaw. After a couple hours I put in the meat probe. Once it hit a IT of 130F at 9:00am I pulled it out...

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Then I applied some "Happy Ending" rub, Butter, and Garlic into tightly wrapped foil. Then back onto the Memphis on the lower shelf and bumped the temp up to 260F...

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Continued...
 

muebe

New member
I pulled it off at 10:30am when the IT was at 200F. I let it rest in the microwave for an hour before slicing...

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Tube smoker did a fantastic job and created smoke for 5 hours. It was still smoking when I pulled the Tri-Tip off. I got a complete burn inside the tube ;)

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Now it was time to carve...

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Plated with cup of drippings and potato bites...

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Was very tender with a great smoke flavor. Could have easily mistaken it for a 10 hour plus brisket. Cooking it to this high of a internal temperature went against everything I have done with Tri-Tip before. But I have to say it was simply outstanding!

Thanks for looking!
 

Susan

New member
Chuck!

It’s probably one of my favorite pieces of beef to mess with on the grill. Here it is rubbed with some Hasty Bake and Double Secret and ready to go on to the Weber with some oak wine soaked pellets.
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Looking good!
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Pot-O-Pellets
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After 2 hours I brought the chuck inside and readied it to be foiled. I added some onions, fresh tomatoes and a generous helping of red wine and wrapped it up and put it back on the Weber.
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The unveiling of the finished product.
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And…the plated shot
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What can I say? It was delicious. Moist, tasty and tender! Everything I expected. Thanks for looking.
 

sparky

New member
20 chickens had to die for the 49ers

sorry, it had to be done. 20 chickens had to be sacrificed so the 49ers can get a good start to the season. no bad juju for my 49ers.

some wings, desert gold, simply marvelous season all and grape oil.

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all seasoned up and ready for the grill.

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made a packet of carrots w/ butter and some foiled potatoes.

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everyone in the pool.

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were cooking now.

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blue hog, blues eye and berry pepper jelly.

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oh ya, were getting a good crisp on.

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done.

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and done.

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yummy, yummy. thats it.

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the end.
 

Tatonka3A2

New member
Dry Aged Ribeyes, Crabcakes, and some veggies

Had a craving for a good steak so went to the freezer and found a nice package of ribeyes that we had dry aged a few months ago. Once they were thawed I rubbed them down with a little roasted garlic olive oil and seasoned with Tatonka Dust and some Canadian Steak seasoning.





On the Yoder getting a some smoke for an hour from the tube smoker. A mixture of Oak and Charcoal pellets burning along.





What a beautiful thing!!





Fired up the Yoder to 500° and getting a nice sear on the steaks. Here they are on the first part of the sear.





FLIP!





Perfect grill marks!





Crabcakes getting some Yoder love too.





Plated and ready to eat... Ribeye, crabcakes, veggies, and garlic toast!! Perfect!! Even the toast had perfect grill marks.





Couple money shots of the Ribeye....

Mine


Marty's
 

Kite

New member
Okay, vacation is over. Time to get back to real life.. RIBS! Our vacation has wrapped up with the whole famn damily descending on our home. Oh boy! Anyway, a tip of the hat to sparky for his over the top guidence on my rib cook. I have now cooked the best ribs I have ever cooked/eaten in my life because of the ideas that the king of ribs shared with this humble peasant. At any rate, the Memphis was packed full for this one. But the pics are limitted as I was on family duty all day. Fortunately I had Jan to explain to everyone over and over why they couldn't touch the food until I got pictures... so here we go. I laid the ribs out across the counter for rubbing with BP Money and BP glue

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Then on the Memphis they went..

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A while later it is time to add a shelf and rearange the ribs so we can fit the scallop potatos in

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Now it is time for the sauce.. oh yeah!

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cont..
 
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