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Big Poppa
08-24-2012, 06:32 PM
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
08-24-2012, 06:47 PM
Let's do this.
Nothing too fancy here, sometimes burgers are the right thing to do.1592
A yoshida marinated chicken breast and some pineapple rings, makes an easy and delicious burger
1593
Some mozzarella on top and some red onion.
Next up dessert.
The players: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.
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.
1596
Contd.

Jables
08-24-2012, 06:50 PM
On to the fire.
1597
1598
An hour later:
1599
One of the greatest desserts of all time: blackberry crisp with vanilla ice cream
1600.
Time to get pickin again.

Chili Head
08-24-2012, 07:23 PM
Friday night ribs

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

http://img.tapatalk.com/a6936896-351d-312f.jpg
http://img.tapatalk.com/a6936896-354b-7694.jpg

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

http://img.tapatalk.com/a6936896-3592-42c1.jpg

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

http://img.tapatalk.com/a6936896-3620-deb0.jpg

A little butter and brown sugar then wrapped up tight.

http://img.tapatalk.com/a6936896-3657-1341.jpg

http://img.tapatalk.com/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.

http://img.tapatalk.com/a6936896-36c1-7192.jpg

http://img.tapatalk.com/a6936896-36ea-f671.jpg


Continued..

Chili Head
08-24-2012, 07:35 PM
Plated with some mac and cheese and un sauced tips.

http://img.tapatalk.com/a6936896-37a6-b882.jpg

http://img.tapatalk.com/a6936896-37d6-573b.jpg

http://img.tapatalk.com/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
08-25-2012, 06:58 AM
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.

http://1.bp.blogspot.com/-aJsjWYjMX-Q/UDjSiXUev9I/AAAAAAAAIRg/7zAylEcUrO8/s640/DSC05128.JPG

http://4.bp.blogspot.com/-k85yEXRIrBA/UDjSlWt8TPI/AAAAAAAAIRo/QENt_29BUv0/s640/DSC05130.JPG

http://3.bp.blogspot.com/-d7xJ3ivA27w/UDjSot_BaDI/AAAAAAAAIRw/RgFZetuAciI/s640/DSC05131.JPG

http://1.bp.blogspot.com/-iZyH4ao3A7U/UDjSsww7I0I/AAAAAAAAIR4/GZ-gKN_scRM/s640/DSC05132.JPG

http://4.bp.blogspot.com/-9fU_lKVQ8Ng/UDjSvxpYdiI/AAAAAAAAISA/yHeTc99vFDw/s640/DSC05133.JPG

http://4.bp.blogspot.com/-kIL8QD-tuXc/UDjSzn7tutI/AAAAAAAAISI/_VPbUWzaM9U/s640/DSC05136.JPG

http://2.bp.blogspot.com/-rRb7rQX-tKQ/UDjS5Sk-nVI/AAAAAAAAISY/WaRk66lQbAQ/s640/DSC05141.JPG

http://1.bp.blogspot.com/-TEkxmDJrg24/UDjS26Ukf1I/AAAAAAAAISQ/7rSM-nV6nao/s640/DSC05139.JPG

FilthyBeast
08-25-2012, 07:14 AM
First time doing seared Ahi Tuna steaks and also grilled avocado.

A little EVOO and Desert Gold rub on the tuna.

http://www.bigaperture.com/Family/Grill/i-9MPzKmM/0/L/CA08171219572715-L.jpg


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

http://www.bigaperture.com/Family/Grill/i-mgb8mZt/0/L/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:
http://www.bigaperture.com/Family/Grill/i-frxzRPj/0/L/CA08171220490968-L.jpg

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

Jables
08-25-2012, 10:39 AM
Looks fantastic.

muebe
08-25-2012, 01:22 PM
Here are most of the players...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2359.jpg

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

http://i752.photobucket.com/albums/xx169/muebe/IMAG2360.jpg

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

http://i752.photobucket.com/albums/xx169/muebe/IMAG2361.jpg

Time to chop the Macadamia nuts...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2362.jpg

http://i752.photobucket.com/albums/xx169/muebe/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...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2364.jpg

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

http://i752.photobucket.com/albums/xx169/muebe/IMAG2365.jpg

continued...

muebe
08-25-2012, 01:22 PM
Then time for the roll over, more glaze, and a Macadamia nut crust..

http://i752.photobucket.com/albums/xx169/muebe/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...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2367.jpg

http://i752.photobucket.com/albums/xx169/muebe/IMAG2368.jpg

http://i752.photobucket.com/albums/xx169/muebe/IMAG2369.jpg

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

http://i752.photobucket.com/albums/xx169/muebe/IMAG2370.jpg

All done...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2374.jpg

http://i752.photobucket.com/albums/xx169/muebe/IMAG2373.jpg

continued...

muebe
08-25-2012, 01:23 PM
Plated on a bed of Couscous...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2376.jpg

http://i752.photobucket.com/albums/xx169/muebe/IMAG2377.jpg

http://i752.photobucket.com/albums/xx169/muebe/IMAG2378.jpg

http://i752.photobucket.com/albums/xx169/muebe/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
08-25-2012, 05:09 PM
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.

http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7798.jpg

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

http://i1034.photobucket.com/albums/a429/acwiesemann/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.

http://i1034.photobucket.com/albums/a429/acwiesemann/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.

http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7803.jpg

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

http://i1034.photobucket.com/albums/a429/acwiesemann/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.

http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7805.jpg

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

http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7806.jpg

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

http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7807.jpg

DONE!!!

http://i1034.photobucket.com/albums/a429/acwiesemann/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.

http://i1034.photobucket.com/albums/a429/acwiesemann/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
08-25-2012, 06:29 PM
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.

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0850.jpg

Oops forgot the goat cheese.

Yea there it is.

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0851.jpg

Everyone else in the pool but the blueberrys

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0852.jpg

Mix well.

Add the berrys and into the crust

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0854.jpg

Now the topping

Butter, sugar and sliced almonds

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0853.jpg

Onto the pie

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0857.jpg

Into the Mak at 350 for 40 minutes

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0858.jpg

All done

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0859.jpg

Let cool and then chill.

Part 2 coming

RickB
08-25-2012, 06:32 PM
Part 2

The Paella. The players

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0878.jpg

Probably forgot one or two.

Let’s prep the protein

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0867.jpg

Let’s get it going

Mak to 325

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

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0879.jpg

The flavors into the pool

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0894-1.jpg

Add the rice onto the Mak for 10 minutes.

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0897.jpg

Let’s put in the protein

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0898.jpg

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

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0907.jpg

Get the bread ready

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0899.jpg

Lets plate it up

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0906.jpg

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

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_0910-2.jpg

Enjoy!

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

Moomtaz
08-25-2012, 08:29 PM
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)

http://i1248.photobucket.com/albums/hh481/moomtaz/8-25-12%20Lincoln%20contest/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.

http://i1248.photobucket.com/albums/hh481/moomtaz/8-25-12%20Lincoln%20contest/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.

http://i1248.photobucket.com/albums/hh481/moomtaz/8-25-12%20Lincoln%20contest/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.

http://i1248.photobucket.com/albums/hh481/moomtaz/8-25-12%20Lincoln%20contest/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.

http://i1248.photobucket.com/albums/hh481/moomtaz/8-25-12%20Lincoln%20contest/2dda7b2e2c1409c99a03d13f59348802.jpg

Thanks for lookin', as they say...

Wing Commander
08-26-2012, 05:53 AM
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.

http://3.bp.blogspot.com/-hlzV4DELHTo/UDoVwRrtROI/AAAAAAAAISw/gykAECyN3Ac/s640/DSC05142.JPG

http://3.bp.blogspot.com/-OOS0uummSGg/UDoVy8gbOYI/AAAAAAAAIS4/xE18lahzplM/s640/DSC05143.JPG

http://4.bp.blogspot.com/-hS7L2gt8-3g/UDoV1uoWigI/AAAAAAAAITA/sLNHwYmNtUk/s640/DSC05144.JPG

http://4.bp.blogspot.com/-fO11JWMkwns/UDoV4k1bQ7I/AAAAAAAAITI/skOjbyTMfVM/s640/DSC05145.JPG

http://3.bp.blogspot.com/-eJDZHU9Cqno/UDoV8h6xp3I/AAAAAAAAITQ/xDoR_rvaZ-E/s640/DSC05146.JPG

http://1.bp.blogspot.com/-QuNcbLLmwJY/UDoV_-HEChI/AAAAAAAAITY/hhxgxlBVPL0/s640/DSC05147.JPG

http://3.bp.blogspot.com/-DCMsT3_j72Q/UDoWHbUOb7I/AAAAAAAAITo/4pbdsMp4SK0/s640/DSC05149.JPG

http://1.bp.blogspot.com/-CzdtyjPHndo/UDoWK-waGOI/AAAAAAAAITw/vh9zcwiCL9U/s640/DSC05150.JPG

http://4.bp.blogspot.com/-3yEsbB38Blc/UDoWPDmUkwI/AAAAAAAAIT4/TXVzIAJob8w/s640/DSC05151.JPG

http://1.bp.blogspot.com/-RBAkTsEz8i8/UDoWWA_vNTI/AAAAAAAAIUI/LOgWMG_FzoI/s640/DSC05155.JPG

FLBentRider
08-26-2012, 02:08 PM
Cast Iron Seared Ribeyes on the MAK 2 star

Start with 6 Ribeye steaks
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2944.jpg
Add salt, pepper, and an oil rubdown.
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2946.jpg
My cast iron pan fits perfectly.
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2945.jpg
Set MAK to HIGH, burning BD Oak pellets

I wish you could hear the sizzle.
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2947.jpg
The Turn
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2948.jpg
Finished at an IT of 125F
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2949.jpg
Plated. Oh yeah.
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2950.jpg

squirtthecat
08-26-2012, 02:45 PM
... he thinks he can cook 50 chicken halves.

https://lh6.googleusercontent.com/-xezHvt-QoHc/UDjjS7sid-I/AAAAAAABkp4/xtjAKF3km98/s912/547094_459271327437857_236226132_n%255B1%255D.jpg

;)

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

https://lh5.googleusercontent.com/-vSuGvTlgxw0/UDfws6h-AeI/AAAAAAABkoY/3RFQ11q_cOw/s800/20120824151223.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..

https://lh6.googleusercontent.com/-bEG5RdpGGtU/UDpX7lhVDNI/AAAAAAABkv8/vj42VBkmH-M/s912/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.

https://lh4.googleusercontent.com/-LUDQ2OJAccE/UDpX-_n27fI/AAAAAAABkwE/GxCb4Zf7T8w/s912/IMGP1926.JPG


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

https://lh4.googleusercontent.com/--kIt2dsWOr0/UDpYCgPDi3I/AAAAAAABkwM/XSHTMK-rPwE/s912/IMGP1931.JPG


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

Cont.

squirtthecat
08-26-2012, 02:45 PM
Getting some color now..

https://lh6.googleusercontent.com/-N7_Znf42i2s/UDpuIfg6nyI/AAAAAAABkxQ/FPLMoZmPb10/s912/IMGP1934.JPG

https://lh6.googleusercontent.com/-TW4FG2GzdWk/UDpuM67o-mI/AAAAAAABkxY/uthHyCRZog8/s912/IMGP1936.JPG

I'll start probing the Traeger batch in about 30 minutes.

squirtthecat
08-26-2012, 02:46 PM
And of course they all got done at once... Cue the pan brigade.

https://lh3.googleusercontent.com/-NFd4Hjn9fYk/UDqXOybV0mI/AAAAAAABkyg/zZRRuZb55rU/s912/IMGP1940.JPG

https://lh5.googleusercontent.com/-ltRtYu39zXI/UDqXS6UHhvI/AAAAAAABkyo/-paivzNV2OA/s912/IMGP1942.JPG

https://lh6.googleusercontent.com/-zOcoDRoDtFQ/UDqXWiOdIKI/AAAAAAABkyw/a6c1h1aW5Es/s912/IMGP1945.JPG

https://lh4.googleusercontent.com/-r-osRIQHbY0/UDqXaEHFgKI/AAAAAAABky4/hOhTb57aLco/s912/IMGP1947.JPG

Stacked in my Wannabe Cambro.

https://lh6.googleusercontent.com/-M6v7Qj3msHM/UDqXdcpSCRI/AAAAAAABkzA/wKD-BAcupAc/s800/IMGP1944.JPG

And my SamsBro. :cool:

https://lh3.googleusercontent.com/-FS3wiRE8fCc/UDqXiVIDxBI/AAAAAAABkzI/_KJW5Os1RVI/s912/IMGP1948.JPG


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

FLBentRider
08-26-2012, 04:17 PM
Tropical Storm Isaac pork butts

4 pork butts
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2953.jpg

"salt lick" clone - salt, pepper, garlic, cayenne
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2954.jpg

On the MAK 2 star 9pm last night. Program the pellet boss for 4 hours on SMOKE then 225F
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2955.jpg

Early this afternoon add some chicken breasts
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2956.jpg

Chicken is done
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2958.jpg

Buffalo chicken dip
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2959.jpg

My sons preferred method - stuffed inside a chibata roll
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2960.jpg

The first butt is done, put into FTC.
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2957.jpg

a few hours later, ready to pull
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2961.jpg

pulled and plated with Syracuse salt potatoes
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_2962.jpg

Note that is has been raining horizontally all day, and we had a 30 minute power outage. The UPS I have on the MAK kept it burning the whole ti
me.

SoDakSmokerGolfer
08-26-2012, 04:24 PM
Seems to be the weekend for wife's to be gone... Mine went to TX to see some family. So I thought I would spend some of the time cooking my first ribs on the MAK...

Thanks to TentHunter for the how to
1601

A little money and little Louie plus a bit of raw sugar with glue
1602

On the Mak
1603

A little foil love with a new twist a little brown sugar, butter, and lyle's golden syrup and not honey
1604

Cooling a bit before cooling
1605

More to come...

SoDakSmokerGolfer
08-26-2012, 04:26 PM
On the plate
1606

Scallywag
08-26-2012, 05:06 PM
Very nice my friend!

Scallywag
08-26-2012, 05:14 PM
BRISKET, TATERS AND THIGHS OH MY!
Had some company and scrambled to cook something good.. well here's what I found.
2 1/2 pound brisket point.. sure lets give it a try.. rubbed with this...
http://i1087.photobucket.com/albums/j463/arenwhite73/Welcome%20home%20cook/IMG_2539.jpg
Smokey Smokey for 2 hours then join the party at 275 with the rest of the gang..

http://i1087.photobucket.com/albums/j463/arenwhite73/Welcome%20home%20cook/IMG_2540.jpg (http://i1087.photobucket.com/albums/j463/arenwhite73/Welcome%20home%20cook/IMG_2540.jpg)
http://i1087.photobucket.com/albums/j463/arenwhite73/Welcome%20home%20cook/IMG_2541.jpg
I love a full grille!!!
http://i1087.photobucket.com/albums/j463/arenwhite73/Welcome%20home%20cook/IMG_2542.jpg

Scallywag
08-26-2012, 05:18 PM
Need some greens..
http://i1087.photobucket.com/albums/j463/arenwhite73/Welcome%20home%20cook/IMG_2543.jpg
Some home made SC mustard sauce for the chicken..
http://i1087.photobucket.com/albums/j463/arenwhite73/Welcome%20home%20cook/IMG_2545.jpg
http://i1087.photobucket.com/albums/j463/arenwhite73/Welcome%20home%20cook/IMG_2544.jpg
Brisket is rested and ready!
http://i1087.photobucket.com/albums/j463/arenwhite73/Welcome%20home%20cook/IMG_2546.jpg
plated and ready! Thanks for looking!
http://i1087.photobucket.com/albums/j463/arenwhite73/Welcome%20home%20cook/IMG_2548.jpg

Scallywag
08-26-2012, 05:29 PM
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.

http://1.bp.blogspot.com/-aJsjWYjMX-Q/UDjSiXUev9I/AAAAAAAAIRg/7zAylEcUrO8/s640/DSC05128.JPG

http://4.bp.blogspot.com/-k85yEXRIrBA/UDjSlWt8TPI/AAAAAAAAIRo/QENt_29BUv0/s640/DSC05130.JPG

http://3.bp.blogspot.com/-d7xJ3ivA27w/UDjSot_BaDI/AAAAAAAAIRw/RgFZetuAciI/s640/DSC05131.JPG

http://1.bp.blogspot.com/-iZyH4ao3A7U/UDjSsww7I0I/AAAAAAAAIR4/GZ-gKN_scRM/s640/DSC05132.JPG

http://4.bp.blogspot.com/-9fU_lKVQ8Ng/UDjSvxpYdiI/AAAAAAAAISA/yHeTc99vFDw/s640/DSC05133.JPG

http://4.bp.blogspot.com/-kIL8QD-tuXc/UDjSzn7tutI/AAAAAAAAISI/_VPbUWzaM9U/s640/DSC05136.JPG

http://2.bp.blogspot.com/-rRb7rQX-tKQ/UDjS5Sk-nVI/AAAAAAAAISY/WaRk66lQbAQ/s640/DSC05141.JPG

http://1.bp.blogspot.com/-TEkxmDJrg24/UDjS26Ukf1I/AAAAAAAAISQ/7rSM-nV6nao/s640/DSC05139.JPG
Glad you liked my idea!

soupyjones
08-26-2012, 06:17 PM
Has it really been over a month since I entered one of these things? Time flies when you are crazy busy. I did not come up with anything new this week but I dusted off an old favorite. First step was to peel and marinate my shrimp in some margarita mix and garlic.
http://i1165.photobucket.com/albums/q599/bradymahan/130-1.jpg

Then get my stuff ready for my pineapple salsa.
http://i1165.photobucket.com/albums/q599/bradymahan/131-1.jpg

Got the veggies and my pineapple onto the Traeger.
http://i1165.photobucket.com/albums/q599/bradymahan/132-1.jpg

Then while that was working i got my shrimp skewered and seasoned with some salt, pepper, garlic and cumin.
http://i1165.photobucket.com/albums/q599/bradymahan/133-1.jpg

Looks like i forgot to get a pic of the shrimp on the grill bit they looked good when they came off.
http://i1165.photobucket.com/albums/q599/bradymahan/134-1.jpg

plated me up a taco with some guac I made earlier and my salsa
http://i1165.photobucket.com/albums/q599/bradymahan/136-1.jpg

They were awfully good tacos. I still wanted dessert so I grabbed the last of my grilled pineapple and some fresh mint a bottle of amaretto and a few Hershey's kisses.
http://i1165.photobucket.com/albums/q599/bradymahan/137-1.jpg

I warmed it up a bit and poured it over some ice cream.
http://i1165.photobucket.com/albums/q599/bradymahan/138-1.jpg

Made for a good dinner. Thanks for looking guys.

68sting
08-26-2012, 07:12 PM
I experimented with a couple of rubs I picked up. Chicken breasts and hash browns to keep the palate neutral.

http://i281.photobucket.com/albums/kk225/68sting/Picture413.jpg

http://i281.photobucket.com/albums/kk225/68sting/Picture414.jpg

http://i281.photobucket.com/albums/kk225/68sting/Picture415.jpg

Patrick_CT
08-26-2012, 07:35 PM
Second try on making beef short ribs.. this time on the drum with prefect mix pellets
Marinated them for a few hours with red pepper oil and brisket rub with chipolte flakes.
Fired up the drum with perfect mix and man was it putting out some nice smoke.
http://i1191.photobucket.com/albums/z462/pjmrussell/2012%20Aug/IMG_0997.jpg
Charcoal and pellets:
http://i1191.photobucket.com/albums/z462/pjmrussell/2012%20Aug/DSCF1323.jpg
Sitting at 250 rock steady and put the ribs around the outer ring on the grate. Theft it closed for 4.5 hours (killed me not to peak) but this is what they looked like:
http://i1191.photobucket.com/albums/z462/pjmrussell/2012%20Aug/DSCF1325.jpg
Closed it all up and left it for another hour or so.

Added them on a bed of carrots and onions with beef broth and a little more rub:
http://i1191.photobucket.com/albums/z462/pjmrussell/2012%20Aug/DSCF1326.jpg
Already had people taking them before I got a picture:
http://i1191.photobucket.com/albums/z462/pjmrussell/2012%20Aug/IMG_1003.jpg
My simple plate that included Asaigo cheese calls that were cooked in the MAK.
http://i1191.photobucket.com/albums/z462/pjmrussell/2012%20Aug/IMG_1002.jpg

They were good!

sparky
08-26-2012, 07:56 PM
old school cali style

i have a few smokers. so i always ask the fam what smoker they want me to use when i cook for them. my wife and daughter told me were having tri tip tonight. they told me they wanted it cooked "old school" method. that only means one thing in our house.

http://i1269.photobucket.com/albums/jj593/mak1star/8-21-12%20ursula%20butt%20-bacon%20hotdogs/49erweberlucileribs041.jpg

i used my hands and spread the fibers of the meat and poured lime juice on both sides. let it sit for 1/2 hours. then some annies drizzled and a heavy dusting of money. i'm liking the money.

http://i1269.photobucket.com/albums/jj593/mak1star/8-21-12%20ursula%20butt%20-bacon%20hotdogs/49erweberlucileribs029.jpg

everyone in the pool! using oak in my pellet packet.

http://i1269.photobucket.com/albums/jj593/mak1star/8-21-12%20ursula%20butt%20-bacon%20hotdogs/49erweberlucileribs045.jpg

getting a good crisp on. love the smoke of oak pellets.

http://i1269.photobucket.com/albums/jj593/mak1star/8-21-12%20ursula%20butt%20-bacon%20hotdogs/49erweberlucileribs048.jpg

divide and mellow. its chill time.

http://i1269.photobucket.com/albums/jj593/mak1star/8-21-12%20ursula%20butt%20-bacon%20hotdogs/49erweberlucileribs056.jpg

checking w/ the fastest color thermapen in the world. fluorescent green.

http://i1269.photobucket.com/albums/jj593/mak1star/8-21-12%20ursula%20butt%20-bacon%20hotdogs/49erweberlucileribs062.jpg

look at the color. the money rub always gives a great color.

http://i1269.photobucket.com/albums/jj593/mak1star/8-21-12%20ursula%20butt%20-bacon%20hotdogs/49erweberlucileribs070.jpg

what a nice tri tip.

http://i1269.photobucket.com/albums/jj593/mak1star/8-21-12%20ursula%20butt%20-bacon%20hotdogs/49erweberlucileribs079.jpg

now that a nice plate of meat.

http://i1269.photobucket.com/albums/jj593/mak1star/8-21-12%20ursula%20butt%20-bacon%20hotdogs/49erweberlucileribs098.jpg

din din time. simple salad, moo juice and california prime.

http://i1269.photobucket.com/albums/jj593/mak1star/8-21-12%20ursula%20butt%20-bacon%20hotdogs/49erweberlucileribs107.jpg.

sweet and simple meal.

TentHunter
08-26-2012, 08:35 PM
Classic Monte Cristo Sammies


After cooking for 130+ hungry marching band kids & staff the other day, I was ready for something easy, but still wanted something good.

How about some classic Monte Cristo Sammies? Yep, that sounds good to me!

Start with some sliced Black Forest Ham, turkey, Swiss & some Provolone (the Mrs. & Daughter don't like Swiss)
https://lh5.googleusercontent.com/-WiUB_M-CkrY/UDrXbW3t89I/AAAAAAAADLM/QR_xRPoApAQ/s648/MonteC01.JPG

Place the meat on a tray to catch some smoke for a little while first...
https://lh6.googleusercontent.com/-M5nOBsV-vGs/UDrXbjXxwII/AAAAAAAADLM/Iyv-9rCmC1k/s648/MonteC02.JPG

French Toast - Dip slices of French Bread into some eggs beaten with a little milk & nutmeg...
https://lh3.googleusercontent.com/-0l81qH0HyIw/UDrXaeqXcxI/AAAAAAAADLM/0RyVV_xH4a4/s640/MONTEC03.JPG

...then onto the MAK griddle.
https://lh5.googleusercontent.com/-S0duvO6eB28/UDrXaYQJBxI/AAAAAAAADLM/vqd2GiDQSj0/s640/MONTEC04.JPG

https://lh4.googleusercontent.com/-8dVHNw1vPX8/UDrXa58GQsI/AAAAAAAADLM/s33YcXbs7Xs/s640/MONTEC05.JPG


https://lh5.googleusercontent.com/-loqfaP33KEs/UDrXawwnZbI/AAAAAAAADLM/9Dp6ZNy32Ms/s640/MONTEC06.JPG


Time to Flip. Looking & smelling good...
https://lh4.googleusercontent.com/-GoNxVZcNIns/UDrXa6cO4GI/AAAAAAAADLM/5f4-7V28tRg/s640/MONTEC07.JPG


Served with some real Maple Syrup & Strawberry Jam on the side
https://lh3.googleusercontent.com/-NWbUwM1HxGg/UDrXbCA41HI/AAAAAAAADLY/TEaAwpBR5l4/s740/MONTEC08.JPG


Wow did these ever hit the spot!


Thanks for looking. :)

sparky
08-26-2012, 11:01 PM
showing some love.

ya ever have more than one girlfriend. its alot like that. i've been cooking on Ursula alot lately. i know Lucile has been lonely. so today for the 49ers game (they won) i decided to show Lucile some love.

http://i1269.photobucket.com/albums/jj593/mak1star/8-21-12%20ursula%20butt%20-bacon%20hotdogs/49erweberlucileribs123.jpg

and it went like this.

http://i1269.photobucket.com/albums/jj593/mak1star/8-21-12%20ursula%20butt%20-bacon%20hotdogs/49erweberlucileribs129.jpg

using bent 250.

http://i1269.photobucket.com/albums/jj593/mak1star/8-21-12%20ursula%20butt%20-bacon%20hotdogs/49erweberlucileribs134.jpg

we got good color already and were just getting started.

http://i1269.photobucket.com/albums/jj593/mak1star/8-21-12%20ursula%20butt%20-bacon%20hotdogs/49erweberlucileribs136.jpg

using some pineapple pepper jelly. love this stuff. nice color.

http://i1269.photobucket.com/albums/jj593/mak1star/8-21-12%20ursula%20butt%20-bacon%20hotdogs/49erweberlucileribs144.jpg

see me smiling. i am. i still got it.

http://i1269.photobucket.com/albums/jj593/mak1star/8-21-12%20ursula%20butt%20-bacon%20hotdogs/49erweberlucileribs154.jpg

http://i1269.photobucket.com/albums/jj593/mak1star/8-21-12%20ursula%20butt%20-bacon%20hotdogs/49erweberlucileribs172.jpg

bone time.

http://i1269.photobucket.com/albums/jj593/mak1star/8-21-12%20ursula%20butt%20-bacon%20hotdogs/49erweberlucileribs180.jpg

these were so good. alot of flavor.

ya done good Lucile. i love ya.

http://i1269.photobucket.com/albums/jj593/mak1star/8-21-12%20ursula%20butt%20-bacon%20hotdogs/49erweberlucileribs161.jpg.

jimsbarbecue
08-27-2012, 06:57 AM
Did some pork ribs for a Celebration of Life . For a friend I knew through local football . Joel loved Football, and was a great cook. So his friends gather together and shared good food and told our favorite stories about Joel.
The ribs where prepared with Money and Rib tickler. cooked on the MAK using the 321 method.

http://jimbloomfield.smugmug.com/Cooking/Barbecue/BBQ-cooks/i-46xPCS3/0/XL/DSC02246-XL.jpg

Cut up and borrow a tip I leraned from the Big Poppa Team in Vegas where Jodi tossed the ribs like hot wings to get a coat of BBQ sauce on them.

http://jimbloomfield.smugmug.com/Cooking/Barbecue/BBQ-cooks/i-SQjmXVp/0/XL/DSC02247-XL.jpg

Big Poppa
08-27-2012, 07:40 AM
nice post the beef ones too! Great cooks again...Im not supposed to influence the judging but I want a Monte Cristo NOW!!!!!

sparky
08-27-2012, 09:04 AM
nice post the beef ones too! Great cooks again...Im not supposed to influence the judging but I want a Monte Cristo NOW!!!!!

watch the watch spinning back and forth. you can only hear my voice. your feeling sleepy. you really want tri tip, you really want tri tip. sublimable msging. :)

jimsbarbecue
08-27-2012, 09:07 AM
Here are some Beef Ribs I also did on the Drum for the same event. Cooked these at the 421 method.

http://jimbloomfield.smugmug.com/Cooking/Barbecue/BBQ-cooks/i-MdqB59v/0/S/DSC02245-S.jpg

I have found beef ribs need more time . If they don't have pull back showing the bone they are not done. The 4 hours of low temp smoke time helps the beef ribs. What I have been doing is getting the drum up to temp then putting the pellet pack on (Used just some oak pellets I took out of the MAK) on the edge of the hot coals and it seems to smoke a little longer and not so intense. I found if you label the ribs "Beef" "Pork" it helps when folks see the big beef ribs and wonder why they look different then the pork ribs.

Tatonka3A2
08-27-2012, 10:02 AM
Ok I just want to say this was very hard to judge this week!!! As with any weeks but it is a lot easier when you are not in the hot seat! :D And apparently I had seafood on the brain!


3rd place - RickB with the Paella with Ciabatta Garlic and Spinach Crostini & Blueberry Goat cheese and Basil Pie. Holy cow!!! You might have one just with the dessert. I don't even like blueberry pie but I wanted to dig into that one. Not to mention the Paella - I have never had it but with all those different seafoods, and sausage I was hooked!

2nd place - soupyjones with the margarita shrimp tacos and that pineapple amaretto and hershey kiss dessert. The shrimp was grilled to perfection and the pineapple salsa for the taco looked so amazing and fresh. I have been craving a shrimp taco ever sense I seen it. When I seen the amaretto with the hersheys kisses I thought....ok that is strange but when I seen it all come together it looked incredible and I wanted to make that too. LOL

1st place - muebe with the Hoisin Garlic Marinated Stuffed Salmon & Tilapia Fillets - WOW. That really knocked me off my chair. I have yet to cook salmon because I am not a huge fan but you have pushed me over the edge - I want to make it but make it like you did!! I knew when I seen it right away that it was going to take a killer dish to top that one! Nicely done!!

Special mention to Moomtaz - your presentation and attention to detail was amazing and I really loved it. Like I said, the judging was VERY hard! I wanted to pick WAY more than 3 winners.

Congrats everyone - there was some amazing cooks this weekend!

Moomtaz
08-27-2012, 10:30 AM
Congrats winners, lots of great entries this week!! Tatonka, thanks for the honorable mention, much appreciated. I'll just have to keep at it, so much fun to compete!!

Patrick_CT
08-27-2012, 10:56 AM
Congrats to everyone.. some great ideas come here every week!

FLBentRider
08-27-2012, 10:58 AM
Thanks BP and congrats to the winners!

soupyjones
08-27-2012, 11:13 AM
That one looked really tough to judge. Thanks for taking on the task Tatonka. Congrats to the other winners and as always thanks BP for the playground.

muebe
08-27-2012, 11:24 AM
Wow! I thought Rick might take this one!

Thanks for judging Tanya. Congrats to the other winners. All were great cooks. And thanks to BP for the playground.

I look forward to seeing all the great cooks next week and judging!

Make it tough for me ;)

sparky
08-27-2012, 11:40 AM
that was a fun week.

Chili Head
08-27-2012, 12:02 PM
Nice job everyone! Congrats to the winners!
Great job judging Tanya!
Thanks BP!

TentHunter
08-27-2012, 12:06 PM
Man there was a lot of good food entered. Congrats to the winners. Well deserved.

Thanks to Big Poppa for the play area!

ACW3
08-27-2012, 12:48 PM
Congrats to the winners!! Congrats to all those who partied on BP's playground. Fun, isn't it??

Art

RickB
08-27-2012, 01:57 PM
Thanks Tanya! Congrats to soupy and muebe! Thanks BP and everyone looked great last week.

Deb
08-27-2012, 03:14 PM
Great cooks everyone! Congrats to the winners

SmokinSteiny
08-27-2012, 03:36 PM
Congrats to the winners!!!

Scallywag
08-27-2012, 06:22 PM
Awesome week! Congrats to the winners... hope we can get 25 entries next time...