Big Grand Poppa is paying double for 25 cooks in this weeks contest

Big Poppa

Administrator
You kids cooked fabulous grub and nearly made the double dough...

25 entries gets double money!

First $25 Store Credit Big Poppa Smokers
second $15 Store Credit Big Poppa Smokers
Third $10 Store Credit Big Poppa Smokers

$5 for all other entries

25...lets do it!
 

Jables

New member
Let's do this.
Nothing too fancy here, sometimes burgers are the right thing to do.View attachment 1592
A yoshida marinated chicken breast and some pineapple rings, makes an easy and delicious burger
View attachment 1593
Some mozzarella on top and some red onion.
Next up dessert.
The players:View attachment 1594
Two and half cups of fresh blackberries, a cup of butter, a cup of rolled oats, a cup of flour, and just under two cups of brown sugar.
View attachment 1595
Mix up everyone but the berries, till the butter gets down to little 'pea' sized balls. Then take half the mix out and throw the berries in, and the other half of the mix on top.
View attachment 1596
Contd.
 

Chili Head

New member
Friday night ribs

Spares with some CYM and money. Membrane pulled and ribs rubbed.

a6936896-351d-312f.jpg

a6936896-354b-7694.jpg


Into the MAK on smoke for an hour then at 250 burning oak and cherry.

a6936896-3592-42c1.jpg


After an hour at 250 the color is looking good and they are ready to foil.

a6936896-3620-deb0.jpg


A little butter and brown sugar then wrapped up tight.

a6936896-3657-1341.jpg


a6936896-366e-46e1.jpg


Back in the MAK for 45 minutes.
Then they were sauced with a 50/50 mi of blues hog and water.

a6936896-36c1-7192.jpg


a6936896-36ea-f671.jpg



Continued..
 

Chili Head

New member
Plated with some mac and cheese and un sauced tips.

a6936896-37a6-b882.jpg


a6936896-37d6-573b.jpg


a6936896-37fc-b38c.jpg


These were done exactly how I like em.
I good bite with a slight pull. I've learned after these I'm not a big fan of brown sugar on my ribs. I brought some to work to give to a co worker tonight and he said he loved them. Must be doing something right!
 

Wing Commander

New member
Cod and stuffed bell peppers

Today I cooked some cod. Inspired by Scallywag's cook last week I made rice stuffed bell peppers as side dish. I mixed rice with chopped tomatoes, onions and scallions, salt, pepper and grated cheese. The cod was seasoned with salt and vanilla pepper. The leftover rice was heated on the Louisiana as well.

DSC05128.JPG


DSC05130.JPG


DSC05131.JPG


DSC05132.JPG


DSC05133.JPG


DSC05136.JPG


DSC05141.JPG


DSC05139.JPG
 

FilthyBeast

New member
First time doing seared Ahi Tuna steaks and also grilled avocado.

A little EVOO and Desert Gold rub on the tuna.

CA08171219572715-L.jpg



Next pit the avocado, put EVOO and garlic balsamic vinegar in the empty pit. Sprinkle with sea salt and black pepper.

CA08171220005716-L.jpg


Throw the avocado on the grill while it heats up to 550 degrees. Pull them and sear the tuna at 90 seconds a side like BP recommended.

Plated and ready for two:
CA08171220490968-L.jpg


Both were very good, we eat the avocado right out the skin with a spoon, will definitely use this with company.
 

muebe

New member
Hoisin Garlic Marinated Stuffed Salmon & Tilapia Fillets

Here are most of the players...

IMAG2359.jpg


Onion, Garlic, Imitation Crab Meat, and BP Desert Gold seasoning into the mini-prep to be processed...

IMAG2360.jpg


Then into a mixing bowl with the chive and onion cream cheese...

IMAG2361.jpg


Time to chop the Macadamia nuts...

IMAG2362.jpg


IMAG2363.jpg


After a few hours of the fillets marinating in the Soy Vay Hoisin Garlic Glaze it was time to stuff. First given a light coating of BP Desert Gold seasoning...

IMAG2364.jpg


Cream Cheese filling in place and topped with crumbled bacon...

IMAG2365.jpg


continued...
 

muebe

New member
Then time for the roll over, more glaze, and a Macadamia nut crust..

IMAG2366.jpg


Same treatment for the Tilapia. Wife is fishy about fish but likes Tilapia. That is ok because it means the Salmon is all mine...

IMAG2367.jpg


IMAG2368.jpg


IMAG2369.jpg


Onto the Memphis upper rack. Started at 200F for the first hour and then to 300F for 20 minutes...

IMAG2370.jpg


All done...

IMAG2374.jpg


IMAG2373.jpg


continued...
 

muebe

New member
Plated on a bed of Couscous...

IMAG2376.jpg


IMAG2377.jpg


IMAG2378.jpg


IMAG2379.jpg


The Salmon was really good for farm raised. Moist, flaky, and the flavors really paired well together. Although not a huge fan of Tilapia it was also really good!

Thanks for looking :)
 

ACW3

New member
Friday Night Dinner For One
Wife is out of town. I get to make MY menu!! First of all, it’s BURGER TIME!! I took several pounds of 90/10 GB, added diced shallots and some Annie’s Garlic EVOO. Next I seasoned the meat with some Double Secret Steak Rub.

IMG_7798.jpg


Formed a bunch of slider burgers for later use this week.

IMG_7799.jpg


I made one BIG BURGER for me! I stuffed it with some nice blue cheese chunks. It is headed for the MAK, along with all the slider burgers. I used hickory pellets to cook everything.

IMG_7800.jpg


Here’s my dinner plate. The BIG BURGER on a grilled ciabatta roll, some garlic and herb flavored hash browns, and some ceviche de camarrones with sliced avocado.

IMG_7803.jpg


My Bourbon Bacon Marmalade ready to be added to the top of the burger and the hash browns.

IMG_7804-1.jpg


Now that is a meal!! That Bourbon Bacon Marmalade was really good on the burger as well as the hash browns.

IMG_7805.jpg


An inside look at the burger. The blue cheese melted nicely.

IMG_7806.jpg


Almost done! It was a lot more than I thought.

IMG_7807.jpg


DONE!!!

IMG_7809.jpg


Do I have room for dessert? Well, just a little room. I’ll have a glass of moo juice and one Dark Chocolate Covered Peppermint Joe Joe from Trader Joe’s.

IMG_7811.jpg


Now that was a good one person meal. I wonder what I can have the Bourbon Bacon Marmalade on tomorrow.

Art
 

RickB

New member
Paella with Ciabatta Garlic and Spinach Crostini. For desert Blueberry Goat cheese and Basil Pie.

Gotta get the pie going. Needs to cool and chill before serving.

The players.

IMG_0850.jpg


Oops forgot the goat cheese.

Yea there it is.

IMG_0851.jpg


Everyone else in the pool but the blueberrys

IMG_0852.jpg


Mix well.

Add the berrys and into the crust

IMG_0854.jpg


Now the topping

Butter, sugar and sliced almonds

IMG_0853.jpg


Onto the pie

IMG_0857.jpg


Into the Mak at 350 for 40 minutes

IMG_0858.jpg


All done

IMG_0859.jpg


Let cool and then chill.

Part 2 coming
 

RickB

New member
Part 2

The Paella. The players

IMG_0878.jpg


Probably forgot one or two.

Let’s prep the protein

IMG_0867.jpg


Let’s get it going

Mak to 325

Saute the sausage and chix to get some flavor in the oil.

IMG_0879.jpg


The flavors into the pool

IMG_0894-1.jpg


Add the rice onto the Mak for 10 minutes.

IMG_0897.jpg


Let’s put in the protein

IMG_0898.jpg


Another 10 minutes and we are ready to eat. Let the paella rest.

IMG_0907.jpg


Get the bread ready

IMG_0899.jpg


Lets plate it up

IMG_0906.jpg


Yea it was real good..How about a lttle desert.

IMG_0910-2.jpg


Enjoy!

Best Freaking Pie I have ever eaten. Ya gotta try this!
 
Last edited:

Moomtaz

New member
Shish Kabob appetizer time.

Doing three favors on one kabob. Bacon wrapped sirloin, bacon wrapped BBQ chicken, and bacon wrapped stuffed mini peppers. Notice a theme? Everything's better with bacon! I decided to cook each item individually then combine on the kabob at the end because they each have different cooking times and methods.

First the sirloin players (forgot to take pics of the players for the other two before prepping them)

f3f84da4c7afb0626f5653bf2f6c01a6.jpg


Thin cut top sirloin made into strips and pinwheeled with bacon. Dusted with coarsely ground black pepper, salt, sugar, onion powder, garlic powder, chili powder and chipotle pepper. Thought I'd start those indirect and move them to the grillgrates for finishing.

85d9a5b178ff39fb6ad270dc92f85dcb.jpg


The chicken portion started as thin cut chicken breasts. Once again pinwheeled with bacon, but this time sprinkled with turbinado sugar, white sugar, kosher salt, fresh coarse ground black pepper, paprika, onion powder, garlic powder, chili powder, cumin, coffee, cayenne, red pepper flakes, and Chipotle powder. Cooked the entire time on the grillgrates and basted at the end with my Jim's #3 BBQ Sauce.

3d65fa4a684004a83c07109696c1dd52.jpg


Finally the stuffed peppers, packed with cream cheese, ground sausage, a little white cheddar, sprinkled with the same rub as the chicken and then wrapped in bacon. Cooked indirectly.

86384e7344af864a6ce0138af1032673.jpg


Finally, all three combined on skewers, garnished with watermelon balls, zucchini, mint, basil, parsley (all from the garden) and placed on cucumber pedestals ready to be served!!! Included three different varieties of BBQ sauce just in case someone wanted to dip.

2dda7b2e2c1409c99a03d13f59348802.jpg


Thanks for lookin', as they say...
 

Wing Commander

New member
Chicken, corn on cobb and cornbread muffins

Today I grilled a whole chicken on the rotissery of my Weber kettle. The chicken was seasoned with Blues Hog Dry Rub and Stubb's Chicken Rub. I smoekd it with two handsful of maple pellets which I put in an alufoil pouch on the coals. Side dishes were corn on cobbs and cornbread muffins cooked on the Louisiana CS-450.

DSC05142.JPG


DSC05143.JPG


DSC05144.JPG


DSC05145.JPG


DSC05146.JPG


DSC05147.JPG


DSC05149.JPG


DSC05150.JPG


DSC05151.JPG


DSC05155.JPG
 

FLBentRider

New member
Cast Iron Seared Ribeyes on the MAK 2 star

Cast Iron Seared Ribeyes on the MAK 2 star

Start with 6 Ribeye steaks
DSC_2944.jpg

Add salt, pepper, and an oil rubdown.
DSC_2946.jpg

My cast iron pan fits perfectly.
DSC_2945.jpg

Set MAK to HIGH, burning BD Oak pellets

I wish you could hear the sizzle.
DSC_2947.jpg

The Turn
DSC_2948.jpg

Finished at an IT of 125F
DSC_2949.jpg

Plated. Oh yeah.
DSC_2950.jpg
 

squirtthecat

New member
When my MAK 1 Star Dreams..

... he thinks he can cook 50 chicken halves.

547094_459271327437857_236226132_n%255B1%255D.jpg


;)

Split chicken breasts were EIGHTY cents a pound on Friday, so I grabbed a cart and stocked up.

20120824151223.jpg
(57 pounds worth)

Got home and piled them into the freezer. Pulled about 35 or so pounds out last night to start thawing.

And here we go..

IMGP1922.JPG


I skinned about 2/3rds of them, and left the skin on the rest. Everybody got painted with Sriracha, and the top rack got a heavy dusting of Head Country. The bottom will just get smoke, and whatever drips off of the top layer.

IMGP1926.JPG



The Traeger wanted to play, so we loaded him as well. Those got some basic Williams BBQ rub.

IMGP1931.JPG



Both pits are running at 250°, so we'll check back in about 2.5 hours.

Cont.
 

squirtthecat

New member
When my MAK 1 Star Dreams.. (cont)

And of course they all got done at once... Cue the pan brigade.

IMGP1940.JPG


IMGP1942.JPG


IMGP1945.JPG


IMGP1947.JPG


Stacked in my Wannabe Cambro.

IMGP1944.JPG


And my SamsBro. :cool:

IMGP1948.JPG



I'll pull the breasts off of the bones this evening, and vacbag most of them for the freezer.
 
Top Bottom