PDA

View Full Version : The Contest is on us! Time Flies..Earn credit cook food...easy.



Big Poppa
09-21-2012, 06:46 AM
Ok this week lets see some things you wouldnt usually cook outdoors.....
You kids are running out of weather in many parts of the country...attack the fall and reach in my pockets at the same time....

First place 25 store credit to Big Poppa Smokers
Second 15 Store Crdit to Big Poppa Smokers
Third 10 store credit to big poppa smokers


5 smackers for everybody else!

Deb
09-21-2012, 08:23 AM
Ok this week lets see some things you wouldnt usually cook outdoors.....
..

that leaves me with what, something like oatmeal :confused:

sparky
09-21-2012, 08:57 AM
no ribs this weekend ppl. we did our rib thing last week. i'm a meat and potatoes guy. meat, tators (any vege or starch) on the smoker/grill. nothing finishes off a great meal like a good dessert. lets not forget my milk w/ my meal plz. i walk out of restaurants that don't serve milk. :(

muebe
09-21-2012, 09:07 AM
I'm with Deb on this. Since my Memphis works like an oven I rarely use my oven. It is more of a combination broiler and storage compartment ;)

RickB
09-21-2012, 02:57 PM
no ribs this weekend ppl. we did our rib thing last week. i'm a meat and potatoes guy. meat, tators (any vege or starch) on the smoker/grill. nothing finishes off a great meal like a good dessert. lets not forget my milk w/ my meal plz. i walk out of restaurants that don't serve milk. :(

I like my milk also...but cant drink that 2 percent. And skim should be banned!

Kite
09-22-2012, 03:36 AM
I like my milk also...but cant drink that 2 percent. And skim should be banned!

Skim should be a hanging offense!

Kite
09-22-2012, 03:43 AM
no ribs this weekend ppl. we did our rib thing last week. i'm a meat and potatoes guy. meat, tators (any vege or starch) on the smoker/grill. nothing finishes off a great meal like a good dessert. lets not forget my milk w/ my meal plz. i walk out of restaurants that don't serve milk. :(

sparky.. you're killin' me man - I have ribs to cook! I can't change now - I already took them out of the freezer this week. I wish I could have joined in last week but when the sun shines in the PNW, this family is nowhere to be found on the weekends. Sorry, you will just have to endure a rib cook from me this week :-) I realize that I can't win with ribs this week, but it's not about winning, it's about playing the game. Just shade your eyes sparky... don't look.. it's not really there if you can't see it... you are getting sleepy...

muebe
09-22-2012, 11:53 AM
Now this cook is a two part special. Breakfast and Dinner. Dinner will be later ;)

Some of the players...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2601_zps2d12a71b.jpg

Flattened out Maple Sausage, hard boiled egg, and some brown sugar...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2602_zps9c18830e.jpg

Add some Mango Habanero Texas Candied Bacon...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2603_zps24b37ff7.jpg

Now roll into a ball...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2604_zpscfaf5785.jpg

Repeated a second time then both topped with more brown sugar...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2605_zps737c6a30.jpg

Now for a spicy one. Hot Sausage, leftover chicken pieces, liberal coating of Soileau's, and mexican shredded cheese...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2606_zps4b070b08.jpg

And finally the regular one. Regular Sausage, leftover chicken pieces, coating of BP Money rub, and Parmesan Cheese...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2608_zps301081ec.jpg

Both in the tray. One jalapeno slice on top to identify the hot one...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2609_zps5cc08555.jpg

All four ready for the Memphis...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2610_zpsfcf3566c.jpg

continued...

muebe
09-22-2012, 11:53 AM
Memphis pre-heated for 350F with maple pellets. Top rack with frog mats...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2611_zpse7290ea7.jpg

After 1 hour the IT was at 160F. Time to pull them off...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2612_zps1fdbad3e.jpg

The spicy and regular...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2614_zpsa0f34627.jpg

http://i752.photobucket.com/albums/xx169/muebe/IMAG2615_zps93d2fcff.jpg

http://i752.photobucket.com/albums/xx169/muebe/IMAG2616_zps768ff515.jpg

I put those into the fridge for dinner. I will re-heat later ;)

Now for the Maple ones...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2613_zps346f3e09.jpg

http://i752.photobucket.com/albums/xx169/muebe/IMAG2617_zpsa6d264b3.jpg

A coating of thick pancake batter...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2618_zps67a25fef.jpg

continued...

muebe
09-22-2012, 11:54 AM
Now into the deep fryer for one minute...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2619_zpsa6f4cae1.jpg

Both out and golden brown...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2620_zps336fd911.jpg

Plated drizzled with honey and topped with strawberry jam...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2621_zps2ed0a5d5.jpg

http://i752.photobucket.com/albums/xx169/muebe/IMAG2622_zpsfdf60d91.jpg

Fantastic breakfast!

Check back later for dinner ;)

muebe
09-22-2012, 04:16 PM
So now time for dinner. I decided to make a mustard sauce I found on the web.

Sauce:
2 tablespoons butter
2 tablespoons flour
salt and pepper to taste
1 teaspoon chopped parsley
1 to 1 1/4 cups half-and-half
1 tablespoon Dijon mustard



In a small saucepan over medium-low heat, melt butter.

http://i752.photobucket.com/albums/xx169/muebe/IMAG2625_zps1dc0e94c.jpg

Whisk in flour; cook for about 1 minute, whisking constantly, until smooth and bubbling.

http://i752.photobucket.com/albums/xx169/muebe/IMAG2626_zps782235e4.jpg

Add seasonings, then add 1 cup of half-and-half a little at a time. Continue whisking until thickened; add more half-and-half until desired consistency is reached.

http://i752.photobucket.com/albums/xx169/muebe/IMAG2628_zpsfa431bc5.jpg

Whisk in mustard; serve over Scotch eggs, vegetables, or fried fish.
Makes 1 to 1 1/2 cups.

I used regular mustard because I did not have Dijon on hand. I also added some BP Little Louie's Garlic Seasoned Salt. Even without Dijon the sauce was still very good.

The spicy egg sliced & plated with Red Romaine Lettuce, Marie's Chipotle Ranch, Chopped Hard-Boiled Egg, and Parmesan Cheese...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2629_zps7c08cb2d.jpg

http://i752.photobucket.com/albums/xx169/muebe/IMAG2630_zps54699d76.jpg

http://i752.photobucket.com/albums/xx169/muebe/IMAG2631_zpscd0354c3.jpg

squirtthecat
09-23-2012, 05:29 AM
Autumnal Equinox. 41 out by the pits. Let's get some comfort cooking, shall we?

Smoky White Chicken 'Chili' (bean soup for the purists)

The base.

http://lh5.googleusercontent.com/-OoLvUSCIPCQ/UF28gkL9GBI/AAAAAAABlxw/kaTI3ImAqyw/s912/IMGP2370.JPG

(ignore the chicken broth, I'll explain in a bit)

Open and dump all the red stuff in, add Cumin, lots of garlic and White Pepper.

http://lh5.googleusercontent.com/-NfbR3yHZTW4/UF28pJobSUI/AAAAAAABlyA/_1tSHv7hKDM/s912/IMGP2374.JPG


We'll let that cruise at 250 for a while, then add the beans and proteins.

--

Bean time.

http://lh5.googleusercontent.com/-36gk3nMqaU4/UF3OtE1vIoI/AAAAAAABlzQ/qiPOJvADPzs/s912/IMGP2376.JPG


Some smoked chicken, and a package of Tasso I found in the freezer.

http://lh5.googleusercontent.com/-X-RomcJu0bw/UF3OxJwv2LI/AAAAAAABlzY/FRV4t8E-TF0/s912/IMGP2378.JPG


Cut up 2 breasts worth, and save the 3rd for chicken salad this week. I put 3/4ths of that package of tasso in.

http://lh3.googleusercontent.com/-zI6GfJt-NJQ/UF3O04g-dCI/AAAAAAABlzg/sLH8Mr4Gg0E/s912/IMGP2380.JPG


Dump dump dump.

Hmmm. Kinda thick. I was reaching for that can of broth and then thought otherwise.

http://lh3.googleusercontent.com/-DPmBg3p6zHQ/UF3PAkczDNI/AAAAAAABlz4/dgPLPv41Zt4/s912/IMGP2388.JPG

1/2 bottle or so.

Now we're talking.

http://lh4.googleusercontent.com/-SuSlg4E4wpo/UF3PEbONGdI/AAAAAAABl0A/emSBDp12_SY/s912/IMGP2389.JPG

We'll let that cruise for an hour or so, then slap a piece of foil over the top for a lid

--

Oh yeah... Another hour in the 'texas crutch' and the magic happened. Transferred to the crock pot to rest for the afternoon.

http://lh3.googleusercontent.com/-q05QaSu_8AQ/UF3trVA0loI/AAAAAAABl2k/XMv3BBDbreU/s912/IMGP2394.JPG

--

Mrs suggested some wild rice mixed into the chili for bulk, so I folded some in before we headed to church.

Got back home and did some Jimmy Crack Corn Cake on the MAK. Sorry Spark, this will have to do for the milk shot, as I used the last 1/3rd of a cup in this batter.

http://lh6.googleusercontent.com/-vOwuf29q5DM/UF5aUqTVY6I/AAAAAAABl5U/jp6RKBuMNT0/s912/IMGP2407.JPG


Dinner is served!


Plate it up.. Pardon the work bench pics, that's the only decent lighting I have in this place.

http://lh3.googleusercontent.com/-yDCkSSY5oGA/UF5aYeHPA3I/AAAAAAABl5c/uyw6dE39yuY/s912/IMGP2409.JPG



This is definitely a keeper, and an easy way to use up some leftover smoked goodies.

Next time I'll do the beans from scratch, I just had a bunch of cans in the way to use up first.


Thx for lookin'!

Kite
09-23-2012, 09:38 AM
I'm going to the big "D" and I don't mean Dallas

.. and I don't mean divorce either (thank God and the love of my life). It's that aweful, filthy, dirty, scary word... diet! Actually, it's not all that bad. Jan and I both decided that my middle age (really, just middle age) ponch is getting a bit out of control so it is time to pay a little closer attention to what I eat (just as long as it doesn't get in the way of my BBQ). Seriously, I am just paying closer attention to what I eat and how much - really not too bad and I have already started losing. So.. on with the cook! I am really glad to be back!!! I pretty much took the summer off because we are not home much in the summer. We spend most of our time out on the water. I did do a Labor Day cook because I wanted to do my part to help get the number of cooks up, but I cooked on Friday night and we left early Saturday morning to catch the tide - no time to post, sorry.

Last night we cooked ribs (I know that was last week.. sorry again, I missed it and ribs is what I had thawed in the fridge, so that is what you're gettin'). I got a great baseline from sparky and have been tweaking - so far we really like the final product. Here are the starters. One note - due to ideas that I have gleaned from BBQ Pitmasters I have really upped my trimming and it is making a big difference. You don't see it here because the pic was shot pretrim - sorry.

http://i1165.photobucket.com/albums/q588/mikeandjan60/092112%20Cook/DSC03153_zpsd9e5c321.jpg

Seasoned and on the Memphis to get things rolling

http://i1165.photobucket.com/albums/q588/mikeandjan60/092112%20Cook/DSC03154_zps9f25e649.jpg

Then it was on to the baked beans... YUM! (definitely low calorie ;-). We definitely LOVE smoked beans

http://i1165.photobucket.com/albums/q588/mikeandjan60/092112%20Cook/DSC03159_zpsfae034bb.jpg

Starting to take shape..

http://i1165.photobucket.com/albums/q588/mikeandjan60/092112%20Cook/DSC03161_zpse85a29d5.jpg

Time to make up the sauce - no FL here - just my way of doing it

http://i1165.photobucket.com/albums/q588/mikeandjan60/092112%20Cook/DSC03165_zps23bc9541.jpg

Flip and sauce

http://i1165.photobucket.com/albums/q588/mikeandjan60/092112%20Cook/DSC03167_zpscc33fe87.jpg

Let's get some corn going while it is still available. Gotta have some butter, just a little though and the lemon zest for a little kick

http://i1165.photobucket.com/albums/q588/mikeandjan60/092112%20Cook/DSC03166_zpsc2f35f1f.jpg

http://i1165.photobucket.com/albums/q588/mikeandjan60/092112%20Cook/DSC03170_zpsfb1200e3.jpg

cont..

Kite
09-23-2012, 09:38 AM
.. cont

Ribs are looking great!! Time to come off

http://i1165.photobucket.com/albums/q588/mikeandjan60/092112%20Cook/DSC03175_zps828952d3.jpg

Oh my gosh, the BEANS!!!

http://i1165.photobucket.com/albums/q588/mikeandjan60/092112%20Cook/DSC03176_zps4753083f.jpg

Give it all a bit of a rest and then break out the cutlery

http://i1165.photobucket.com/albums/q588/mikeandjan60/092112%20Cook/DSC03181_zps51c115e2.jpg

http://i1165.photobucket.com/albums/q588/mikeandjan60/092112%20Cook/DSC03187_zps42fb3725.jpg

Let's eat this stuff, I'm STARVING!!

http://i1165.photobucket.com/albums/q588/mikeandjan60/092112%20Cook/DSC03185_zps2b4e6d40.jpg

I think I am going to live now.. this diet stuff has really got me hungry!

http://i1165.photobucket.com/albums/q588/mikeandjan60/092112%20Cook/DSC03186_zps6d671e16.jpg

Time to get some desert rolling - how about some grilled pineapple - YUM!!!

http://i1165.photobucket.com/albums/q588/mikeandjan60/092112%20Cook/DSC03172_zpsfea7910c.jpg

Peeled, cut into spears, and a thin coat of honey

http://i1165.photobucket.com/albums/q588/mikeandjan60/092112%20Cook/DSC03190_zps407ea952.jpg

On the Memphis it goes - not too much now, just enough to caramelize

http://i1165.photobucket.com/albums/q588/mikeandjan60/092112%20Cook/DSC03192_zps4af75358.jpg

Oh my word, now that is a dessert!

http://i1165.photobucket.com/albums/q588/mikeandjan60/092112%20Cook/DSC03193_zps0fb6c09c.jpg

Thanks for looking, I hope you enjoyed it as much as we did :-)

Chili Head
09-23-2012, 12:00 PM
Home style chili..No crackers required.

Here's most of the ingredients.

http://img.tapatalk.com/d/12/09/24/8ava9yre.jpg

I started this off by browning the beef in the MAK.
http://img.tapatalk.com/d/12/09/24/nyvevuny.jpg
http://img.tapatalk.com/d/12/09/24/4ymudahy.jpg

While the beef is cooking I got the dry ingredients and some onion chopped up.

http://img.tapatalk.com/d/12/09/24/pu9yna6e.jpg
http://img.tapatalk.com/d/12/09/24/9aty9u2u.jpg

In a stock pot I cooked some more onion then I added the smoked ground beef, dry spices, salsa, enchilada sauce and some jallelujah.

http://img.tapatalk.com/d/12/09/24/y2u8a7yg.jpg
http://img.tapatalk.com/d/12/09/24/y2yzaqa4.jpg
http://img.tapatalk.com/d/12/09/24/rava5uhy.jpg
http://img.tapatalk.com/d/12/09/24/asajuzat.jpg

Continued..

Chili Head
09-23-2012, 12:01 PM
Time for the wet ingredients.
http://img.tapatalk.com/d/12/09/24/gyqyvatu.jpg
http://img.tapatalk.com/d/12/09/24/ze2epu9a.jpg

Into the MAK to finish cooking and after a taste it will go into the fridge over night.

http://img.tapatalk.com/d/12/09/24/upe5e6ar.jpg

It's done ..smells really good!
http://img.tapatalk.com/d/12/09/24/upy7e8y5.jpg

Fast forward to Sunday morning.

This is where the "no crackers required" come into play. I've been thinking about this for awhile wondering if this would work. The first try failed and I ended up with a giant biscuit. The layers were too thick and I doubled up on the bottom layer. The second try we had success! I used thinner layers and I didn't double up on the bottom. I used less than two biscuits for the bowl that came out good.

I took some biscuit dough and formed it inside a crock to make a bowl.
http://img.tapatalk.com/d/12/09/24/eja7aqa4.jpg
I put a thin layer on the bottom then used thin layers the rest of the way around the crock.
http://img.tapatalk.com/d/12/09/24/9enase4e.jpg
http://img.tapatalk.com/d/12/09/24/juzaraqa.jpg

http://img.tapatalk.com/d/12/09/24/avy2y2as.jpg
http://img.tapatalk.com/d/12/09/24/a7adupa5.jpg

Continued..

Chili Head
09-23-2012, 12:02 PM
Ok let's finish this!

Home style chili in a biscuit bread bowl. Topped with a dollop of sour cream and sprinkled with cheddar cheese.
http://img.tapatalk.com/d/12/09/24/suvupyqe.jpg
http://img.tapatalk.com/d/12/09/24/ebajupen.jpg
http://img.tapatalk.com/d/12/09/24/upe2udus.jpg

Like I said..No crackers required! This will stick to the ribs! It was filling and satisfying. The perfect fall brunch.

Thanks for looking!

wneill20
09-23-2012, 01:07 PM
i bring to you Meatball, Sausage Calzones and Apple Dumplings
The Team
http://i1225.photobucket.com/albums/ee390/wneill20/Calzone%20Apple%20Dumpling/team_zpscabf6cc8.jpg
Meatball mix
http://i1225.photobucket.com/albums/ee390/wneill20/Calzone%20Apple%20Dumpling/meatballmix_zps999fc276.jpg
Meatballs
http://i1225.photobucket.com/albums/ee390/wneill20/Calzone%20Apple%20Dumpling/Meatballsreadyforsmoker_zps9e86cb8e.jpg
Meatballs on the smoker
http://i1225.photobucket.com/albums/ee390/wneill20/Calzone%20Apple%20Dumpling/Meatballsonthesmoker_zps433f1939.jpg
Meatballs and sausage done
http://i1225.photobucket.com/albums/ee390/wneill20/Calzone%20Apple%20Dumpling/meatballsdone_zps0fcad95d.jpg
Mix with some sauce
http://i1225.photobucket.com/albums/ee390/wneill20/Calzone%20Apple%20Dumpling/Meatballsmixedwithsauce_zpse3d8fc99.jpg
Mixed up some cheese
http://i1225.photobucket.com/albums/ee390/wneill20/Calzone%20Apple%20Dumpling/Chessemix_zps6155dfdc.jpg
Stuffing the calzone
http://i1225.photobucket.com/albums/ee390/wneill20/Calzone%20Apple%20Dumpling/Calzonebeingstuffed_zpsb1b012de.jpg
Ready For The Smoker.
http://i1225.photobucket.com/albums/ee390/wneill20/Calzone%20Apple%20Dumpling/Calzonesreadyforsmoker_zps9b0f303c.jpg
On The Smoker
http://i1225.photobucket.com/albums/ee390/wneill20/Calzone%20Apple%20Dumpling/calzoneonthesmoker_zps3386111d.jpg

wneill20
09-23-2012, 01:20 PM
Here they are done.
http://i1225.photobucket.com/albums/ee390/wneill20/Calzone%20Apple%20Dumpling/Calzonesdone_zpsd12b6f5b.jpg
Ready to eat.
http://i1225.photobucket.com/albums/ee390/wneill20/Calzone%20Apple%20Dumpling/Readytoeat_zps9f1b7de0.jpg
My helper says it time for desert.
http://i1225.photobucket.com/albums/ee390/wneill20/Calzone%20Apple%20Dumpling/MyHelper_zpsade00696.jpg
Took a couple apples pealed and cored
http://i1225.photobucket.com/albums/ee390/wneill20/Calzone%20Apple%20Dumpling/apples_zpscfe1734f.jpg
Layered with brown sugar butter and cinnamon http://i1225.photobucket.com/albums/ee390/wneill20/Calzone%20Apple%20Dumpling/AppleDumplingbeingmade_zpsf0dd0b5d.jpg
All wrapped up ready for the smoker.
http://i1225.photobucket.com/albums/ee390/wneill20/Calzone%20Apple%20Dumpling/Appledumplingreadyforsmoker_zps734cd65c.jpg
On the smoker
http://i1225.photobucket.com/albums/ee390/wneill20/Calzone%20Apple%20Dumpling/Appledumplingonthesmoker_zpse232a22b.jpg
Done
http://i1225.photobucket.com/albums/ee390/wneill20/Calzone%20Apple%20Dumpling/Appledumplingdone_zps3550c886.jpg
Had to have some ice cream and carmel toppinghttp://i1225.photobucket.com/albums/ee390/wneill20/Calzone%20Apple%20Dumpling/Appledumplingwithicecream_zpsa2184e40.jpg
Man that was good.

Deb
09-23-2012, 03:55 PM
playing with phyllo

was watching DDD the other night and Guy was at a diner in Baltimore. one of the dishes was spanakopita, I have never had it so I decided to make some. looked at a few recipes and took what I liked from each.

started with some shallots & garlic in some olive oil, added some spinach, then some ricotta, a bunch of feta , a little dill and mint
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_09/Untitled_zpse42c8a6b.jpg

phyllo sheet down, brush with melted butter, another sheet, more butter, fold in 1/2 length wise, filling at one end and roll up into a triangle
(and I lost the picture)

since i had the phyllo out and had some strawberries and chocolate I also did a few dessert ones, decided to go a little larger for the dessert ones :)
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_09/photo_zps335ea28c.jpg

marinated some chicken breast in greek dressing, tossed some cherry tomatoes in olive oil and little louies

everyone into the MAK
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_09/photo_zpsd61fa02e.jpg

dinner.....
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_09/Untitled_zpsd070d6ae.jpg

dessert.....
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_09/Untitled_zps45def4fb.jpg

milk's on the table sparky ;)

enjoy

Scallywag
09-23-2012, 04:09 PM
Started with some garlic evoo and Money rub.. man this is some good stuff.
http://i1087.photobucket.com/albums/j463/arenwhite73/stuffed%20chops/IMG_3558_zpsbd624d37.jpg
Next lets star the stuffing..
http://i1087.photobucket.com/albums/j463/arenwhite73/stuffed%20chops/IMG_3559_zpsc4466195.jpg
Cooked the shrooms and onions in some evoo
http://i1087.photobucket.com/albums/j463/arenwhite73/stuffed%20chops/IMG_3560_zps6f4ea8e1.jpg
Added some baby spinach and sweat it for a bit..
http://i1087.photobucket.com/albums/j463/arenwhite73/stuffed%20chops/IMG_3561_zps4421e401.jpg
Next add garlic.. half a bottle of white wine and croutons..
http://i1087.photobucket.com/albums/j463/arenwhite73/stuffed%20chops/IMG_3562_zps0cafb1d2.jpg

Scallywag
09-23-2012, 04:13 PM
Added some mozz and parm cheese while it was cooling..
http://i1087.photobucket.com/albums/j463/arenwhite73/stuffed%20chops/IMG_3563_zpsd3a5ac25.jpg
chops stuffed and on for a smoke bath..
http://i1087.photobucket.com/albums/j463/arenwhite73/stuffed%20chops/IMG_3564_zps5947b9dd.jpg
Bumped to 300 till they hit 165..
http://i1087.photobucket.com/albums/j463/arenwhite73/stuffed%20chops/IMG_3566_zps85a57a94.jpg
something to help pass the time
http://i1087.photobucket.com/albums/j463/arenwhite73/stuffed%20chops/IMG_3565_zps8f90eef4.jpg
Done and resting..
http://i1087.photobucket.com/albums/j463/arenwhite73/stuffed%20chops/IMG_3567_zpsa42a19a6.jpg
Pated with some fresh salad..
http://i1087.photobucket.com/albums/j463/arenwhite73/stuffed%20chops/IMG_3568_zpsf4b9025b.jpg
Thanks for looking!!

Big Poppa
09-23-2012, 04:24 PM
IM getting my moneys worth this week! Killer cooks!

FLBentRider
09-23-2012, 05:38 PM
Start with a Brisket flat from Sams Club
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3031_zpsed87f1f4.jpg

Slather with Carolina Treet, rub with Salt lick
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3032_zps701f66f1.jpg

On the MAK last night @250F with BD Pecan pellets
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3033_zps6b1e7a86.jpg

12 hours later
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3034_zps564f7efa.jpg

Into FTC for the ride to the stadium

Get all set up
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3036_zps24e0f676.jpg

Ready to slice
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3035_zps3a21670f.jpg

Sliced
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3037_zps16df0319.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3038_zps8f58e1bb.jpg

I didn't get a plated pic, and sorry Sparky, no milk, just Coronas.

muebe
09-23-2012, 06:43 PM
Decided to give my new Char-Broil Infuser another go.

First I pulled out a couple of center-loin cut pork chops that were seasoned with Penzey's BBQ 3000 before vac sealing and freezing...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2635_zps44357bb5.jpg

Then I loaded the bottom of the infuser with some Maple pellets and some of the wood chips that came with the Infuser. I assume they are Hickory...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2633_zpsf05714fe.jpg

Hit the bottom grate with a spray of canola oil and then installed...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2634_zps1dd76635.jpg

I put the infuser on my RED side burner for 5 minutes on high until it started smoking...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2636_zps30b16df9.jpg

Now it was time to drop the chops. I heard a sizzle when they hit the grill of the Infuser!

http://i752.photobucket.com/albums/xx169/muebe/IMAG2637_zpsad6a558b.jpg

I flipped them every 5 minutes. After 3 flips they read 140F IT with the world's fastest Thermapen. Here is how they looked...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2638_zpsfdac0f31.jpg

I then killed the heat on the burner and topped them with Parmesan Cheese and Italian seasoning. Put the Infuser lid back on and waited a few minutes for the cheese to melt a bit...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2639_zpsc954e176.jpg

Wifey is not home tonight so looks like bothe chops are for me! Plated with the Scotch Egg dipping sauce I made for another cook...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2640_zps07604a5b.jpg

http://i752.photobucket.com/albums/xx169/muebe/IMAG2641_zps20256dab.jpg

Shot of the interior..

http://i752.photobucket.com/albums/xx169/muebe/IMAG2642_zps202caaf4.jpg

These were seriously good! The smokey flavor was simply outstanding! And so fast and simply done on a BBQ grill side burner! Bravo Char-Broil!!!!

SoDakSmokerGolfer
09-23-2012, 07:31 PM
Just a tasty Juicy Lucy's.... Keeping it simple today.

Starting off with a 20/80 mix of ground chuck and Italian sausage
1667

Added some Colby jack
1668

Right before going on the MAK...ok so the turned into mega patties. Got a bit carried away... Almost a pound each.
1669

A pretzel bun buttered... Ready to go on the grill for some toasting....also some BBQ sauce to finish right at end
1670

All done and finished with some mustard, pickles, and mayo
1671

Was very yummy thanks for looking

Patrick_CT
09-23-2012, 07:40 PM
I picked up a pork brisket a week or so ago and did not have time to cook it so it went into the freezer. Neighbors were coming over for drinks and apps.
I had no idea what the pork thing was but it seems to be part of the ribs. I coated it with sriracha and Bovine Bold. On the MAK at 225 for 2 hours then bumped to 275.
http://i1191.photobucket.com/albums/z462/pjmrussell/2012%20sept/IMG_1178_zps9437d568.jpg
http://i1191.photobucket.com/albums/z462/pjmrussell/2012%20sept/IMG_1180_zps638de1c9.jpg
Prepped some chicken wings (cut them in pieces and used some Kickin' Chicken seasoning
http://i1191.photobucket.com/albums/z462/pjmrussell/2012%20sept/IMG_1182_zpscad96f12.jpg
After about 3 hours the pork was looking good so mixed apple juice more sriracha some smoked paprika and chipolte flakes to add to the foil.
http://i1191.photobucket.com/albums/z462/pjmrussell/2012%20sept/IMG_1185_zps191bf875.jpg
http://i1191.photobucket.com/albums/z462/pjmrussell/2012%20sept/IMG_1184_zps9c4d0a4a.jpg
Chicken coming along great and made a 7 layer dip with refried beans, green chilis, sour cream, habanero salsa, black beans, Guac and mexican shredder cheese.
http://i1191.photobucket.com/albums/z462/pjmrussell/2012%20sept/IMG_1186_zps1580d352.jpg
http://i1191.photobucket.com/albums/z462/pjmrussell/2012%20sept/IMG_1187_zpsa37f2202.jpg
Pulled the wings and used 2 different sauces. Garlic hot wing sauce for 1/2 and Hot jerk seasoning for the others. Back on the MAK to set up.
http://i1191.photobucket.com/albums/z462/pjmrussell/2012%20sept/IMG_1190_zps27bd30d3.jpg
Pulled the pork off at ~200
http://i1191.photobucket.com/albums/z462/pjmrussell/2012%20sept/IMG_1191_zps60166e16.jpg
Pulled it and it was a lot like ribs.. everyone really loved it.. for the cheap price of the meat I will be buying it again for sure.
It was a fun day of cooking and snacking and sampling a bunch of the fall beers. I made cookies and cooked them on the MAK also but got no pics... baby was fussing so priorites changed.

I hope everyone had a great weekend! We did :)

Patrick_CT
09-23-2012, 09:08 PM
Pulled pic was cut off
http://i1191.photobucket.com/albums/z462/pjmrussell/2012%20sept/IMG_1192_zpsbbf7c2b5.jpg

TentHunter
09-23-2012, 10:11 PM
I haven't been able to smoke anything for a few weeks (was sick and in hospital) so I was itching to do something. How about some turkey legs, you know the kind you get at the county fair that have been brined & cured like ham.


Here we go...

Six turkey Legs - about 5 pounds in all.
https://lh4.googleusercontent.com/-motJk7TAeCM/UF5qd4LuMnI/AAAAAAAADOA/2EzWtwkF-vk/s640/TRKYLGS1.JPG

Mix some lower sodium brown sugar ham brine (Water, Salt, Brown Sugar, Cure #1) and inject.
https://lh6.googleusercontent.com/-ybTJSjHaFi8/UF5qd_AApJI/AAAAAAAADN8/jhcCO4mblfA/s740/TRKYLGS2.JPG

Into the fridge to wet cure for 24 hours.
https://lh5.googleusercontent.com/-MbmF7mvLj5Q/UF5qd-fPgPI/AAAAAAAADOE/g12d15saDpk/s640/TRKYLGS3.JPG


After a 24 hours they were take out of the brine and pat dry.

A light coating of fresh cracked black pepper only, then onto the MAK in smoke mode for about 45 minutes, then crank the heat up to 400.
https://lh3.googleusercontent.com/-9QksN29Zc_Y/UF_NiApX0LI/AAAAAAAADPc/M-xj_xmX25w/s640/TRKYLGS4.JPG

Almost done...
https://lh3.googleusercontent.com/-n1TT5pxC7jE/UF_NiAhzN7I/AAAAAAAADPc/Dpx18X2Nd1Y/s740/TRKYLGS5.JPG

Time to add some Apple Crisp for Dessert & some Pierogi Casserole (mashed potatoes, onion & chives layered between lasagna noodles & topped with some cheddar - YUM!).
https://lh3.googleusercontent.com/-dJJnG7TCGKw/UF_NifzG9DI/AAAAAAAADPc/im9TQcrWXN8/s640/TRKYLGS6.JPG

Since they're dark meat, let them ride and pull at an I.T. of 185
https://lh6.googleusercontent.com/-DC2CyDFw6KQ/UF_Ni0c3M6I/AAAAAAAADPc/bGYnkKvZFCA/s739/TRKYLGS7.JPG


Ooh La La were these good. Super moist, tender, smoky, hammy goodness with a handle!
Served up with some of the Pierogi Casserole - YUM!
https://lh5.googleusercontent.com/-89sfll6Lslo/UF_bGlxDU2I/AAAAAAAADSQ/28sQhZlhJU4/s720/TRKYLGS9.JPG



Desert was some hot off the grill Apple Crisp with a glass of cold cider to wash it down.
https://lh6.googleusercontent.com/-yHyEY6xSxEM/UF_Oc10PtRI/AAAAAAAADQw/DyQ60gK_JdM/s720/AppleCrisp2.JPG

A satisfying meal to kick off the Fall season!

Thanks for looking! :)

Moomtaz
09-23-2012, 10:52 PM
Had a birthday party at the house this weekend. Time for something really quick and easy: thin cut boneless pork chops.

All lined up
http://i1248.photobucket.com/albums/hh481/moomtaz/09-23-12/6d8caf1752f47d9529d77456b5cac973_zps29dea69f.jpg

Rubbed with my famous Dirt Rub
http://i1248.photobucket.com/albums/hh481/moomtaz/09-23-12/2a1212e9ff0cb3a0d5479515bd7d67b4_zps1e64442a.jpg

In the mean time, made a salad with smoked artichokes (also did some corn in the husks)
http://i1248.photobucket.com/albums/hh481/moomtaz/09-23-12/d1ee368a0026ed17cb85d21926ed6942_zps2c7bfe12.jpg

Two different sauces. One is my Jim's Number 3 Sauce and the other is Sweet Baby Ray's for the gluten free crowd
http://i1248.photobucket.com/albums/hh481/moomtaz/09-23-12/b3055a3fb334ee5cda3854b8113ff076_zps4d9fc99c.jpg

All plated up
http://i1248.photobucket.com/albums/hh481/moomtaz/09-23-12/59eace14690583467e419ad7de8b4f00_zpsec4e116b.jpg

Easy and delicious!

sparky
09-24-2012, 08:50 AM
lots of great cooks this weekend. ok, enough dilly tally.

3rd place chili's chili bowls. i really love a good bowl of chili and yours looked real good. love the bowls out of biscuits. great looking meal partner.

2nd place wneill20 calzone / apple dumplings. homemade sausage balls i thought were great. then you made calzone w/ them. oh man. i love a good calzone and yours looked great. good color and the insides looks very yummy. got to love dessert. apple dumplings looked good.

1st place



dinner.....
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_09/Untitled_zpsd070d6ae.jpg

dessert.....
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_09/Untitled_zps45def4fb.jpg

milk's on the table sparky ;)

enjoy

playing w/ phyllo. the dinner plate was fantastic. simple and looking very tasty. the chicken, tomatoes i love but the spanakopita was over the top. i wanted 2 of them. then the dessert. what can you say about that pic. give me a milk and another serving plz. really a 1st class meal all the way.

i was showing my wife before she went to work the pics and she was drooling over debs meal. first then out of her mouth was can we go over to debs house for dinner sometime. sure. when we move the to north east coast.

have a good week everyone.

Big Poppa
09-24-2012, 09:14 AM
great cooks and thanks for judging Spark!

FLBentRider
09-24-2012, 09:46 AM
Thanks BP and Congrats to the Winners!

muebe
09-24-2012, 09:57 AM
Thanks for judging Sparky and congrats to the winners :)

TentHunter
09-24-2012, 10:25 AM
Well deserved wins for sure!

Great job Sparky. I wanted one of those spanakopitas too!

Thanks again to BP for hosting this party!

Chili Head
09-24-2012, 11:20 AM
Good job wneil and congrats Deb!

Thanks Sparky! And thanks for judging!
Thanks BP!

Thanks for playing everyone! Great dishes this week!

Scallywag
09-24-2012, 12:12 PM
Congrats to the winners! Great week!!

Susan
09-24-2012, 12:28 PM
Congrats to the winners! Really good food.....again!

Deb
09-24-2012, 01:30 PM
thanks sparky & BP! Congrats wneill and chili. Great cooks everyone.


first then out of her mouth was can we go over to debs house for dinner sometime.

have a good week everyone.

anytime :) there's milk and FT in the fridge

wneill20
09-24-2012, 04:33 PM
Congrats to Deb and Chili and everyone else I was licking the screen all weekend long. Chili my wife wants that recipe can you send it to me :) ? Thanks BP fun as always I look forward to it every weekend just to relieve the weekly stress.

ACW3
09-24-2012, 04:34 PM
Another difficult week to judge. Sparky, you had you hands full!! Congrats Sparky on a job well done. Congrats to Deb, Wneil and Chili. Awesome cooks all. Thanks Bp for the use of your playground.

Art

Patrick_CT
09-24-2012, 06:10 PM
Congrats to all the winners. Everything looked awesome! Thanks BP for letting us grows as cooks and keeping us encouraged to try new things via this contest!

RickB
09-24-2012, 06:25 PM
Congrats to all the winners. Food looked great!

Kite
09-25-2012, 05:08 AM
Thanks to everyone for playing!!!

dpom
09-25-2012, 07:15 PM
congrats to all!!
Tent and scally hope all is well stay out of the hospitals!

Moomtaz
09-25-2012, 10:07 PM
Congrats winners!!!