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Big Poppa
10-05-2012, 04:22 AM
You cant win if you dont eneter.....

Here we go Im at the American Royal so lets cook some Royally good food!

First Place $25.00 Store Credit to Big Poppa Smokers
Second Place $15.00 Store Credit to Big Poppa Smokers
Third Place $10.00 Store Credit to Big Poppa Smokers

Five bucks credit to all other entries!

muebe
10-06-2012, 04:08 PM
So here are some of the players...

http://i752.photobucket.com/albums/xx169/muebe/20121006_061427.jpg

Started with 1Lb of Wild Alaskan Shrimp. They were peeled and then soaked in a Hickory Salt Brine for a couple of hours...
http://i752.photobucket.com/albums/xx169/muebe/20121006_061753.jpg

http://i752.photobucket.com/albums/xx169/muebe/20121006_063038.jpg

http://i752.photobucket.com/albums/xx169/muebe/20121006_063301.jpg

Time to mix the stuffing for the shrimp in the mini-prep. Imitation crab meat, cream cheese, garlic, BP Desert Gold Seasoning, and some Soileau's for heat...

http://i752.photobucket.com/albums/xx169/muebe/20121006_064103.jpg

http://i752.photobucket.com/albums/xx169/muebe/20121006_064357.jpg

Time to take the shrimp out of the brine and then rinsed. Then butterfly and add the stuffing...

http://i752.photobucket.com/albums/xx169/muebe/20121006_081329.jpg

Then a wrap with bacon coated with Texas Rib Candy Mango Habanero...

http://i752.photobucket.com/albums/xx169/muebe/20121006_081740.jpg

Continued...

muebe
10-06-2012, 04:08 PM
Made 6 others wrapped with regular sausage instead of bacon. All finished and ready for the grill...

http://i752.photobucket.com/albums/xx169/muebe/20121006_084702.jpg

I set the Memphis for 350F and cooked the shrimp for 45 minutes on the upper rack with frog mats.

Now onto the Avocado while the shrimp cook...

One Hass Avocado halved, sprayed with canola oil and then coated with Panko bread crumbs...

http://i752.photobucket.com/albums/xx169/muebe/20121006_144548.jpg

http://i752.photobucket.com/albums/xx169/muebe/20121006_144853.jpg

And what is going on here? Am I trying a little trick I learned from some Japanese video?

http://i752.photobucket.com/albums/xx169/muebe/20121006_145030.jpg

http://i752.photobucket.com/albums/xx169/muebe/20121006_145039.jpg

http://i752.photobucket.com/albums/xx169/muebe/20121006_145049.jpg

http://i752.photobucket.com/albums/xx169/muebe/20121006_145057.jpg

continued...

muebe
10-06-2012, 04:10 PM
Added a egg yolk to each Avocado and some Little Louie's and Desert Gold Seasoning...

http://i752.photobucket.com/albums/xx169/muebe/20121006_145436.jpg

Then topped the outer edge of the Avocado with Grated Parmesan Cheese and for leftover shrimp to be used for the salad...

http://i752.photobucket.com/albums/xx169/muebe/20121006_145745.jpg

Some pellets in the infuser and pre-heating...

http://i752.photobucket.com/albums/xx169/muebe/20121006_145458.jpg

Drop the tray into the heated infuser with the lid on and the burner on high for 12 minutes...

http://i752.photobucket.com/albums/xx169/muebe/20121006_145915.jpg

All done...

http://i752.photobucket.com/albums/xx169/muebe/20121006_151101.jpg

All plated with a salad topped with Marie's Asiago Peppercorn dressing...

http://i752.photobucket.com/albums/xx169/muebe/20121006_152442.jpg

Continued...

muebe
10-06-2012, 04:11 PM
The close-up shots...

http://i752.photobucket.com/albums/xx169/muebe/20121006_152448.jpg

http://i752.photobucket.com/albums/xx169/muebe/20121006_152453.jpg

http://i752.photobucket.com/albums/xx169/muebe/20121006_152513.jpg

http://i752.photobucket.com/albums/xx169/muebe/20121006_152519.jpg

That Avocado was fantastic with the salad! And the sausage wrapped shrimp were better than I expected!

And yes the egg yolk was still runny ;)

smokerjoe
10-06-2012, 08:30 PM
Some garlic, evo, egg, parmesan reggina, bread crumbs and seasoning..
http://my.webpix.ca/d/3163-2/IMG_7850.JPG
http://my.webpix.ca/d/3167-2/IMG_7854.JPG
http://my.webpix.ca/d/3170-2/IMG_7855.JPG
http://my.webpix.ca/d/3173-2/IMG_7859.JPG
http://my.webpix.ca/d/3176-2/IMG_7865.JPG
http://my.webpix.ca/d/3182-2/IMG_7879.JPG
http://my.webpix.ca/d/3179-2/IMG_7867.JPG
http://my.webpix.ca/d/3185-2/IMG_7890.JPG

Wing Commander
10-07-2012, 05:48 AM
Today I cooked some Ribeyes. Seasoned only with salt and pepper and plated up with corn and potatoes.

http://4.bp.blogspot.com/-BDNVPlXMrGM/UHFz-nqs70I/AAAAAAAAIrw/fMI5NDPImxM/s640/DSC05402.JPG

http://3.bp.blogspot.com/-JgeigqOdze8/UHF0BSp9JWI/AAAAAAAAIr4/7vIm_McJAZ8/s640/DSC05404.JPG

http://4.bp.blogspot.com/-L2MyVBby5hA/UHF0JagJ7PI/AAAAAAAAIsI/JJOFoU019Yo/s640/DSC05407.JPG

http://4.bp.blogspot.com/-B9Y11-ol3aQ/UHF0NpyrpbI/AAAAAAAAIsQ/qRpa6Zx2phE/s640/DSC05408.JPG

http://1.bp.blogspot.com/-YKCxAgczaY8/UHF0Row5f6I/AAAAAAAAIsY/ACbqfPHMD-Y/s640/DSC05409.JPG

http://4.bp.blogspot.com/-aj8tluD_PXA/UHF0Vy_-mWI/AAAAAAAAIsg/T6XcenS4ATk/s640/DSC05412.JPG

http://2.bp.blogspot.com/-HtbwrRFINU8/UHF0YGbwPCI/AAAAAAAAIso/SvKiLkol3jo/s640/DSC05415.JPG

http://1.bp.blogspot.com/-e74KAvkL-V0/UHF0bserG6I/AAAAAAAAIsw/ICfhcJDOUgo/s640/DSC05417.JPG

http://3.bp.blogspot.com/-2o7pywTGK78/UHF0eSWdFjI/AAAAAAAAIs4/X3k68n2PIO0/s640/DSC05426.JPG

But I gotta work on my new grilling-assistent's motivation...

http://1.bp.blogspot.com/-6Oe-wk321qU/UHF0go9ED3I/AAAAAAAAItA/HT0GBDqB1YA/s640/DSC05430.JPG

7sanders
10-07-2012, 01:46 PM
Last night we fired up the Yoder to grill some bacon wrapped angus petite sirloins. It was late, and dark, and the pics didn't turn out of the steaks (and hot dogs for the kids) on the grill, but here you can see just how well the Yoder640 plus the grill grates can sear a yummy steak:

Bacon wrapped petite sirloins, with potato grillers, fire roasted corn, and some steakhouse baked beans.
http://i458.photobucket.com/albums/qq302/ss525i/BBQ/2012-10-03193227.jpg
Looks like after a little practice we're perfecting that 1/4 turn for the nice grill marks!

Almost on the verge of a tad over cooked, but JUICY nonetheless! :p
http://i458.photobucket.com/albums/qq302/ss525i/BBQ/2012-10-03193252.jpg

wneill20
10-07-2012, 02:48 PM
Pulled Pork Enchiladas, Not very good with the pictures this time but man they were good. You need to try this some time.
Took some left over pulled pork added some chili verde sauce cheese,onions and olives
Put in a pan with the chili verde sauce and rolled them up
http://i1225.photobucket.com/albums/ee390/wneill20/pull%20pork%20enchiladas/9270dc206a276ea7b7df5048480ccc35.jpg
And more
http://i1225.photobucket.com/albums/ee390/wneill20/pull%20pork%20enchiladas/eda3b96ebdd6ee78b7b0738ad152bdfe.jpg
Ready for the smoker set at 250 for an hour
http://i1225.photobucket.com/albums/ee390/wneill20/pull%20pork%20enchiladas/026a3330c9e9f92f84c0fee1b12f8171.jpg
They are done
http://i1225.photobucket.com/albums/ee390/wneill20/pull%20pork%20enchiladas/9ccfa3e1cbf37c9a4f68054254d3389d.jpg

They were so good i forgot to take pictures when they were plated.

sparky
10-07-2012, 03:18 PM
links & beans

yesterday afternoon. got a little hungry. so......

opened up 3 different cans of beans and dumped them in my pan. found a bunch of links, so why not.

http://i1269.photobucket.com/albums/jj593/mak1star/10-5-12%20web-tastic/eatingwell033-1.jpg

need smoke. oak pellets going down.

http://i1269.photobucket.com/albums/jj593/mak1star/10-5-12%20web-tastic/eatingwell035.jpg

everyone in the pool!

http://i1269.photobucket.com/albums/jj593/mak1star/10-5-12%20web-tastic/eatingwell036.jpg

http://i1269.photobucket.com/albums/jj593/mak1star/10-5-12%20web-tastic/eatingwell037.jpg

found more links. on you go.

http://i1269.photobucket.com/albums/jj593/mak1star/10-5-12%20web-tastic/eatingwell040.jpg

getting a crisp on.

http://i1269.photobucket.com/albums/jj593/mak1star/10-5-12%20web-tastic/eatingwell041.jpg

i believe were done.

http://i1269.photobucket.com/albums/jj593/mak1star/10-5-12%20web-tastic/eatingwell044.jpg

1st of two plates.

http://i1269.photobucket.com/albums/jj593/mak1star/10-5-12%20web-tastic/eatingwell045.jpg

got to love charcoal. go 49ers!!!!

Deb
10-07-2012, 03:24 PM
Stuffed pumpkin

It's definitely fall today.... yesterday we had sun part of the day and mid 70s, today it was 40 when I got up and only 50 and wet now (glad I kayaked yesterday :) ) So time for some fall food !!

started out by putting some crumbled garlic and cheese sausage in the MAK until just barely cooked.
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_10/photo-125-1.jpg

then cooked some arborio rice until just underdone.

filling is rice, sausage, balsamic bellaVitano cheese, dried cranberries, shallots, garlic, thyme ,
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_10/photo-125.jpg

cut the top off the pumpkin, scooped out the seeds , put a little roasted garlic oil, salt & pepper and rubbed it around
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_10/photo-124.jpg

filled the pumpkin with the rice/sausage mix
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_10/photo-126.jpg

then poured some 1/2 & 1/2 over the mix

into the mak for about 90 minutes - (this is when I took the lid off about 15 min before done)
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_10/photo-135.jpg

all done
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_10/photo-134.jpg

plated
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_10/photo-133.jpg


this is a possible thanksgiving dish (without the sausage), I have some changes to make but it was still very good. I was worried about the rice getting mushy but it held up nice. I liked the sausage and cranberries. It was nice and cheesy.

to be continued.....

Deb
10-07-2012, 03:25 PM
the continued.......

onto dessert

cut up some apples, a couple glugs of cider, brown sugar, cinnamon, and butter into a 8x8 pan
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_10/photo-124-1.jpg

apples onto the MAK til cooked down and the syrup starting to thicken, a few minutes before pullling I took some pumpkin bread I made yesterday and grilled it on the MAK griddle
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_10/photo-127-1.jpg

all done :) pumpkin bread, vanilla ice cream and the apples
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_10/pumpkinbreadapple.jpg

yum, that was really good

Enjoy

FLBentRider
10-07-2012, 04:08 PM
Start with a Sirloin from Sams
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3029.jpg
Trim and section, each section no thicker than the 3 inches.
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3030.jpg

I didn't get a pic of them in the cure, but I added cure#1, Brown Sugar, Pepper, Garlic and Coriander and put in a zip bag in the fridge for 1 week, overhauling daily.

after 1 week, the meat should be much firmer.
Rinse off the cure and spices, soak in the sink or other large container of water for 30 minutes.
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3039.jpg

Allow to dry to a tacky surface in the refrigerator overnight.
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3040.jpg

Add the rub, pressing into the meat:
3 TBS. coriander seeds (4 TBS. if you don’t have white peppercorns).
2 TBS. black peppercorns
2 TBS. yellow mustard seeds
1 TBS. white peppercorns
2 TBS. of granulated garlic

http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3041.jpg

On the MAK with BD Pecan pellets - one hour on SMOKE and then 225F until the IT is 150F

http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3042.jpg

To be continued...

FLBentRider
10-07-2012, 04:10 PM
Done
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3043.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3044.jpg

Say Hello to my little friend
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3045.jpg

all sliced
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3046.jpg

On a slice of Rye, Under the broiler with some swiss cheese.
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3047.jpg
http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_3048.jpg

YES! It was fantastic. Once you make your own that stuff from the deli will NOT do.

RickB
10-07-2012, 05:21 PM
Dry Aged Steak and Fixins

Dry aged Ribeye with Garlic Mashed Potatoes and Sautéed Asparagus

Let’s roast some garlic

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1088_zps4faef8d4.jpg

All done

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1089-1.jpg

Blanch some asparagus

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1090-1.jpg

Get the steak ready. No rub just salt and pepper. Want to taste just the steak.

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1095.jpg

Let’s cook

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1096.jpg

All done

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1098-1.jpg

A little salad and croissant

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1105.jpg

Let’s plate it up. A little aujus on the plate with the garlic mash. Add the steak and asparagus

http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_1107-1.jpg

Enjoy!

Salmonsmoker
10-07-2012, 05:38 PM
Did this Fri. evening and Saturday, so I felt like some good food with not so much effort.
http://i1169.photobucket.com/albums/r507/jbrischke/005-1.jpg
A rib eye with Double Secret and shrimp with garlic evo and a light dusting of Desert Gold.
http://i1169.photobucket.com/albums/r507/jbrischke/001-1.jpg
On to the UDS with some oak pellets.
http://i1169.photobucket.com/albums/r507/jbrischke/002-1.jpg
Pulled the steak @ 120F, raised the basket and let the temp. rise to 450F, put steak back on the grill with the shrimp for a quick sear. White in center of steak is flash reflection.(It's getting dark here early these days.:()
http://i1169.photobucket.com/albums/r507/jbrischke/003-1.jpg
The plate with a baked tater and some garden fresh sliced 'maters.
http://i1169.photobucket.com/albums/r507/jbrischke/004-1.jpg
After a long day in the kitchen canning, this hit the spot! Some retro TV...Dick Van Dyke, MTM, and Cheers and Zzzzzz........Whazzat hon ?... no I'm not dozing...zzzzz...

SoDakSmokerGolfer
10-07-2012, 07:11 PM
Well like Deb, Fall has come to the Dakotas and I thought it would be good to try some thanksgiving testing. I wanted to try out a new brine recipe... Got a half turkey breast gave it a good soak and then a smoke.

The hunk of meat in the brine
1690

On to the MAK @ 280 with sugar maple pellets
1691

Pulled off at 160... Sliced after a bit of a rest
1692

And on a plate with some beans and cheese potatoes
1693

The brine worked well... I think I will up the sugar and bring the salt a bit down next time but wonderful flavor and very juicy.

Patrick_CT
10-07-2012, 07:21 PM
I worked all weekend except this afternoon and was asked to make pork chops to bring to my moms b-day so this is sadly only going to be pics of the meat section of the dinner.

I made stuffed pork chops with a Greek inspiration:
Sweated down onions, red bell pepper, hot cherry pepper and garlic. Then added roasted red peppers and spinach. Added feta after it came off the heat and let cool to be able to handle.

Butterflied the boneless pork chops and seasoned with Hasty Bake Greek (love this stuff) then filled them up. Placed on this weird french fry pan that I found but works great for this stuff with the holes in the bottom and the indents to hold the food well.
http://i1191.photobucket.com/albums/z462/pjmrussell/2012%20Oct/image3.jpg

http://i1191.photobucket.com/albums/z462/pjmrussell/2012%20Oct/image2.jpg

http://i1191.photobucket.com/albums/z462/pjmrussell/2012%20Oct/image.jpg
Smoked for 1 hour until 130 then turned up the heat to finish at 144 (they coast up a little more) They came out really good.. best pork chop to date that I made.

Tatonka3A2
10-07-2012, 08:03 PM
Tried out a new recipe over the weekend.

Started with 1 1/2 lbs of shrimp, cleaned and the tails removed. Tossed in Roasted Garlic Olive Oil and seasoned with BPS Money.


http://imageshack.us/a/img823/9666/img6236wd.jpg (http://imageshack.us/photo/my-images/823/img6236wd.jpg/)


Onto the Yoder smoking with Pecan pellets


http://imageshack.us/a/img823/33/img6239uu.jpg (http://imageshack.us/photo/my-images/823/img6239uu.jpg/)


While the shrimp was cooking I started the jalapeño cream sauce - melt some butter, stir in the flour and cook for a few minutes; whisk in chicken stock and sour cream. Added some minced up jalapenos and garlic powder and simmer until thickened. Added fresh chopped cilantro right at the end.


http://imageshack.us/a/img411/7595/img6250l.jpg (http://imageshack.us/photo/my-images/411/img6250l.jpg/)


Removed the shrimp and let cool enough to handle - gave them a rough chop and set aside to be added to the enchilada stuffing.


http://imageshack.us/a/img35/5374/img6246m.jpg (http://imageshack.us/photo/my-images/35/img6246m.jpg/)


Next work on the main part - saute minced garlic and onion for about 5 minutes. Add shredded cabbage, shredded carrot, baby spinach, chipotle pepper in adobo sauce, oregano and cayenne pepper.


http://imageshack.us/a/img140/1714/img6244r.jpg (http://imageshack.us/photo/my-images/140/img6244r.jpg/)


Cook until the spinach starts to wilt and then mix in the chopped up shrimp. I also added about 1/3 cup of the cream sauce to the stuffing mix.


http://imageshack.us/a/img407/5324/img6249qj.jpg (http://imageshack.us/photo/my-images/407/img6249qj.jpg/)

Assemble the enchiladas by placing 1/3 cup of the shrimp mixture in the center of a flour tortilla and sprinkle with shredded smoked monterey jack cheese. Roll the tortilla and place seam side down. Once the dish was full, 1/2 of the jalapeño cream sauce was poured evenly over the top and added a little more of the shredded smoked monterey jack cheese; then into the Yoder to finish cooking.


http://imageshack.us/a/img842/4543/img6258g.jpg (http://imageshack.us/photo/my-images/842/img6258g.jpg/)


Ready to come off the Yoder


http://imageshack.us/a/img823/4362/img6261sc.jpg (http://imageshack.us/photo/my-images/823/img6261sc.jpg/)


Ready to eat!! Shrimp Enchiladas with extra jalapeño cream sauce poured over the top and a side of spanish rice all garnished with fresh HOT pico de Gallo.


http://imageshack.us/a/img411/5844/img6264t.jpg (http://imageshack.us/photo/my-images/411/img6264t.jpg/)


http://imageshack.us/a/img266/1148/img6267p.jpg (http://imageshack.us/photo/my-images/266/img6267p.jpg/)


These will be making a regular appearance in our house!! They were amazing!!

TentHunter
10-07-2012, 09:08 PM
Wow, do I feel sorry for the poor guy who has to judge this week's contest! Too many great looking dishes!

sparky
10-08-2012, 12:22 PM
Wow, do I feel sorry for the poor guy who has to judge this week's contest! Too many great looking dishes!

isn't the poor guy you? you won last week TH.

TentHunter
10-08-2012, 02:53 PM
isn't the poor guy you? you won last week TH.

Shhhhhh... Don't tell anyone! ;)

TentHunter
10-08-2012, 03:15 PM
OK I was going to judge this earlier today, but I had a really hard time narrowing it down to just three.

There were thirteen outstanding cooks and I do believe I'd have no trouble sitting down and eating all thirteen!

First, a couple of notes:

Wneil: Great use of leftover pulled pork. I'll be trying that sometime soon!

SmokerJoe: Forget the pasta, just wheel me up to that MAK with a spoon and some bread and let me dig into those meatballs! I don't think I've ever seen better looking Turkey Meatballs!

S.DakotaSmoker: WOW does that turkey look juicy beyond belief. Nice trial run!

Sparky: three kinds of sausages with chili? Why yes please!


Why is it that third place always seems to be the hardest one to chose?

First runner up is Deb. WOW!!!! I definitely want a slice of that stuffed pumpkin!


Now without further ado...

Third Place: PatrickCT's Greekish pork chops. Outstanding!

Second Place: Muebe's Shrimp & Avocados. Bro, you used pellets two different ways! I love it, but I think I like the food even better. I love stuffed shrimp.

First Place: I had to pick my jaw up off the floor when I saw this:
http://imageshack.us/a/img266/1148/img6267p.jpg

Tanya, I think I want to come live next to your pellet grill!


Congrats to everyone who entered. It really was another great week!

Thanks to BP for sponsoring the contest. It's always a lot of fun!

FLBentRider
10-08-2012, 03:26 PM
Thanks BP and congratulations to the winners!

and thanks for judging Cliff!

muebe
10-08-2012, 03:33 PM
Congrats to the winners, thanks for judging Cliff, and thanks BP for letting us play ;)

RickB
10-08-2012, 03:46 PM
Congrats to all the winners..and Tanya that meal was my first pick!

Patrick_CT
10-08-2012, 04:13 PM
Thanks Cliff but I would have picked Deb. haha. You are all awesome cooks and I am happy I get to play and learn from you all!

Thanks to Mr Grand Royal Champ for letting us play here!

Big Poppa
10-08-2012, 04:21 PM
thanks its good to be king.

Deb
10-08-2012, 05:22 PM
Congrats to the winners! Great job Cliff. Thanks BP!

Salmonsmoker
10-08-2012, 05:29 PM
Excellent cook Tanya. I had yours picked for #1 before TH posted. Another great weekend of cooks everyone. I'm gonna have to pick up my game to come close to any of you.

sparky
10-08-2012, 06:15 PM
congrats to the winners. another good week.

TentHunter
10-08-2012, 07:18 PM
Thanks Cliff but I would have picked Deb. haha.

Trust me, I agonized all day long over which of the two of you would get third place and 1st runner up. Your stuffing had good combo of simple ingredients, not to mention the colors, that just really appealed to me. Really, very nicely done my friend!



I'm gonna have to pick up my game to come close to any of you.

You are doing just fine. You just keep cooking, experimenting and entering. I guarantee your time will come and I don't think it will be long!

Cliff

Chili Head
10-08-2012, 10:29 PM
Nice job everyone! You guys are killing it!

Tatonka3A2
10-09-2012, 05:39 AM
Thanks TH for judging and BP for letting us play.

I got lucky this week - sometimes new recipes just don't work out like planned, this time around it did and it was so yummy!! I will share the recipe on the post in the gallery. There is always so many ideas of great meals in these contest, everyone seems to creative!!

7sanders
10-09-2012, 01:10 PM
congrats to the winners! I just love these threads, they are full of all sorts of yummy inspiration :)