Enter to win Contest...everbody can soak me1

Big Poppa

Administrator
First place $25 Store credit to Big Poppa Smokers
Second Place $15 Store Credit to Big Poppa Smokers
third Place $10 Store Credit to Big Poppa Smokers
Everybody else gets $5 store credit

WIng is the judge make it hard!
 

muebe

New member
A rack divided

Sit back, Relax, and grab a couple of beers I got another detailed post.

Had 3 racks of St.Louis spare ribs that I pulled from the freezer. The first rack I cut into individual ribs.

Started with Super Pig Bacon Rub, Bacon, and some Habenero Mango Texas Rib Candy...

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Take the rib and wrap in bacon...

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Now to mix some Super Pig and Texas Candy together...

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Then apply to the rib with a basting brush...

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Repeat 11 more times...

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Second rack rubbed with Instant Gourmet Original...

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Third rack rubbed with BP "Money" rub...

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continued...
 

muebe

New member
Then onto the Memphis at 260F with the AMAZN Tube Smoker loaded with Hickory pellets...

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Now what to do with the left over bacon?

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Now mix the bacon in a bowl with some Texas Rib Candy...

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Save that for later...

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Onto the taters...

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I nuked 6 of them in the microwave until soft. Then coated with cooking spray and some BP Little Louie's Garlic Salt...

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Back to the ribs. After 2 hours I pulled the two full racks...

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Time for some Sparky inspired foil love...

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continued...
 

muebe

New member
Then the two racks went back on for another hour still at 260F. After the hour I pulled the foil loved racks, removed the foil, and put them back on for 30 minutes at 300F.
I saved the juices from the foil.

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Now back to those taters. Time for some smashing...

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Remember that Texas Candy bacon? It goes on top of the taters...

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Now for the cheese and into the broiler...

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Then heat the rib drippings and then add some flour for a little rib gravy...

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Out with the taters...

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Then a little rib gravy and some sour cream...

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continued...
 

muebe

New member
The family off the grill and all together...

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The bacon ribs went into the broiler for a little crisping of the bacon...

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There that is better...

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And the two racks...

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All plated. They were awesome!

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tbone

New member
Tomato Potato Pie

I think this is my first submission.
Here's an old favorite now done on the Traeger.

Saute onions, potatoes, and tomatoes separately. We use Basil, Thyme, and oregano as spices.
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Layer into pie crust alternating the ingredients
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Finish the top layer with parmesan cheese
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Whisk in some flour to the left over tomato sauce to make a little gravy and pour over the top of the pie.
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Top the pie with pastry
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Preheat the smoker to 375 and drop it in
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Cook for 45 mins and whaa laa :D
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You can add pretty much anything you like to this pie. My wife likes to throw in spinach.

tbone
 

Ffvillager

New member
FIRST BABY BACKS ON BOONIE
had some friends over for dinner and euchre this evening. Wife said she wanted baby backs. Out to Sam's and started 3racks. First some CYM, then garlic powder and onion powder followed by Oklahoma Joes yard bird and hog rub and a bit of brown sugar.
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On to the Boonie at 150 for 3 hours, spritzing each hour with a mix of apple juice and Worcestershire.
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After the 3hrs at 150, foiled them with about a fourth cup of apple juice and raised the temp to 225. Put beans on along with some diced potatoes with some onion, garlic, a bit of olive oil and a pkg of onion soup mix. No pics of the foiled ribs cause I forgot.
Left them in the foil for about an hour. Then took them out of the foil and painted them with Sweet Baby Rays. Here is how they looked when they were ready to come off
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Took them off and got the Texas Toast ready to put on. At this point, waiting for Boonie to come up to 400 degrees.
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Cut up 2 of the racks. Freezing the third one for later. Here is the layout.
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Here is wife, on the right, and our friend Bev getting things ready. Jim,, Bev's husband was watching the Notre Dame game.
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These ribs were outstanding. Perfectly done, and the guests said they were the best they had.
I am still learning to use the pellet grill since I have gad it only about 2months, but so far I have been very pleased with the way it performs. Temps are dead on with 1-3 degrees of fluctuation. Right side is a few degrees hotter than the left, but within my comfort zone. Would buy it again.
 

OLE

New member
Pulled Pork... Get'n ready for GAME DAY

Big day on Sunday so I thought I would smokey me some pulled pork Saturday night hoping for leftovers on Sunday... "Game Day"!

A little "Money" for my butt:) (I am really likin' this rub!)
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Time for Berta to do her magic...
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PERFECT!
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The STAR of the show along with Ma's scratch baked beans (YUM!) and fresh picked
cukes.
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This was my first smoke using the Pellet Boss User Program... loved it! Just enough leftover for
game day taco's... yeah!
 

Chili Head

New member
I finally got a MAK griddle and wanted to try it out. Here's how it went down.

I sliced up some steak,onions and garlic to use for the stuffing.
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Heated up the MAK to 375 and poured some chili evoo into the griddle and sautéed the meat,onion and garlic. I sprinkled some double secret on this as well.
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Once the stuffing ingredients were done I chopped it up.
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The poblanos were cored and stuffed then put back on the MAK for about 25 minutes to soften the peppers. I turned these a quarter turn every few minutes to keep them from burning.
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Continued..
 

Chili Head

New member
Now there getting a nice char to them..Almost done.
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I chopped up some fresh jalapeño and sliced some cherry tomatoes in half and had black beans and rice with these.
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I loved it! Very tasty with a slight smokiness. Perfect.
 

68sting

New member
I picked up a MES40 to see if I can get a deeper smoke than my Lousianna. I did a tri tip on both using the same pellets in both. I think I had the vent turned down to much as I didn't care for the one on the MES. The one off the Louisiana was great just not as smoky as I would like.

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FLBentRider

New member
Mushrooms, Onions and Beef, Oh My!

Start with 5+ lbs of Chuck roast
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Add Balsamic glaze and Everglades Heat
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On the MAK 2 star @0700 this morning with BD Pecan @225F
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Prepare the Foil boats - onions and red wine
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Good color, time to boat.
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add the 'shrooms, everyone into the pool.
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Cover with foil and continue @250F until the iT is ~200F

Done.
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Shred and recombine - serve!
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Plated
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The Everglades heat held up well, the wine, mushrooms and onions made for a great combination
 

soupyjones

New member
The wife was nice enough to make me some dinner a few days ago so I made her favorite for her. Start with an appetizer just for fun. Got some gear together.
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Did a bit of work and stuffed away.
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The star of this show.
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Gave the salmon a bit of a dusting and threw it on the Traeger. Pay no mind to the chicken, he does not factor into this dinner.
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And look at that my mushrooms are ready.
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Flipped the salmon, mopped it with seafood butter and added some asparagus and garlic bread bites.
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Off and plated up with some almond and spinach "pesto" I made earlier.
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One more just for grins.
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Thanks for looking guys
 

RickB

New member
Steak and Chicken

Found a really nice porterhouse on sale at Publix that screamed at me. The wife wanted chicken. So here we go.

Get the steak seasoned up

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Now the chicken.

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Wife wants’ some sautéed green beans. Let’s blanch some off.

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Wife wants’ roasted potato’s I want baked. No problem

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Need some blue cheese butter for the steak

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Meat on the Mak

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Let’s get the green beans and cherry tomato going

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Let’s plate them up. First the wife’s because she always comes first!

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Then mine

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Enjoy!
 

Scallywag

New member
Mucho Burrito's!
Here are the main players.. Chicken for the Mrs ans Steak for me!

Little soak for the chicken..

Sweating the onions and red peppers..

Lets get them all cooking..
 

Scallywag

New member
Meat is done..

Steak sliced..

Burritos stuffed.. going to roll them and put them back on with a quick baste of butter..


Mrs Scally's plate ready to eat! Thanks for looking!
 

OLE

New member
Game Time Appetizers and a Question

Quick post during Steelers / Broncos half-time game... (GO STEELERS!)

Appetizers for the game :)!!
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Smokey - Smokey...
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Now the question... I have a lot of good jalapenos on the vine in the garden. I am looking for feedback on a good way to freeze my jalapenos??? Thanks in advance!
 

dc1956

New member
Baby Backs And Mac

Picked up a rack of ribs this morning. Sorry for the lack of pictures but I did not decide to post until the ribs were about done. Smoked at 250 degrees for a total of 4.5 hours on the Stoven using the Amazin' Tube Smoker. I foiled for an hour at the 3 hour mark with parkay and some homemade sauce. I re-sauced at the 4 hour mark and left it on for another 30 minutes to set.

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Plated with some homemade Mac And Cheese.

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It must have been good. There were not many leftovers. Thanks for looking.

Dave
 

squirtthecat

New member
This one is for Kristen

Got a little care package from Kristen and the warehouse gang.. (Hasty Bake goofed up part my order, but she took care of it Toot Sweet!)

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So let's put it to work, shall we?

2 butts out of the freezer, some Mango Hab Rib Candy, and a dusting of Head Country.

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Running low on turkey lunchmeat, so let's do this as well.

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In we go. Running hot & fast at 275°.

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(note to self, clean camera lens)

Katy is up in the watch tower.

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We'll check back in a few hours and see how the turkey is coming along...

--

Turkey came off around 1:20. Resting in FTC, then chill in the fridge before slicing tomorrow.

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4PM check on the butts. Powering through the stall now.

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I had dropped the temp to 250°, but I'm going to bump it back to 275° while I run to the store for buns, slaw, etc..

--

Done and Done! (and smashed unceremoniously into a single pan)

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Wrapped tight and resting in my Cambro for a bit, and then I'll pull it for a late dinner.. (actually, quite a few dinners, and lunches, and diners..)

The little bits that stuck to the grates are mighty tasty! Just a mild heat after 8 hours in the smoker.

Dinner was a Winner!
 

Patrick_CT

New member
Dinner and special breakfast request

Wife wanted steak for dinner so rummaged through the fridge for something to have with it.
Reversed seared the steak ( slow cooked at 250 until IT of 125 the turned it up and used the MAK grill grates. Used simple Double secret and a little EVOO on the steaks.

Decided grilled Romaine hearts would go nice (never actually tried to make them myself. Used some garlic EVOO amd BP LL w/ pepper.
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Added some garlic bread (good stuff from Costco) with a good layer of Garlic parm peppercorn cheese spread and a little dusting of chipotle powder (and a couple hot dogs for the kids)
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Fried up some let over porketta to use like bacon bits with a spicy ranch dressing shredded cheese.
Our plates:
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This morning my 4yo boy asked if he could make pancakes and sausage.. i said sure! He thought about it a second and a smile came on his face.. " can we use our grill?" Moments that make a dad proud :)

So I had to post this for him:
Used the MAK griddle, which I sadly always forget that I have until it is too late:
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And this is how he wanted it plated for him:
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It was a great weekend and I hope everyone else was as well.
 
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