Cantest! Week after the Royal Win...Lets see some royal cooking

Big Poppa

Administrator
Bring it on you know the drill

$25 first place big poppa smokers credit
$15 Second big poppa smokers store credit
$10 third big poppa smokers store credit

$5 store credit for all other entries!
 

muebe

New member
Stuffed Bacon & Sausage Wrapped Shrimp With Infuser Smoked Avocado

Start with 2 hens...

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Leftover pulled pork finely chopped...

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Add some cornbread stuffing...

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Stuffed the game hens and seasoned with John Henry's Chicken Tickler...

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Infuser loaded with cherry pellets and chips. Onto the gas grill side burner on high with a 5 minute pre-heat ...

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And in they go. See you in 60 minutes...

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continued...
 

muebe

New member
One Artichoke...

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Split...

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Then into the steamer for 20 minutes...

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Unsalted butter, minced garlic, and Big Poppa's Desert Gold Seasoning...

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Melt in the nuclear infuser(microwave)...

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Then brush the Artichokes on all sides with the butter...

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Fired up the Memphis with the grill zone insert. Time for the Artichokes to get grilled for a few minutes...

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continued...
 

muebe

New member
Artichokes are done. Plated with Chipotle Mayo for dipping...

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After a 150F reading in the backside of the hens with my Thermapen I pulled them off the heat...

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Hen plated with a Red Romaine salad topped with Lox, Parmesan Cheese, Peppercorn Asiago dressing, and Capers...

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SoDakSmokerGolfer

New member
German Fattie a'la TentHunter

First let me say thanks to TentHunter for this recipe. Out standing brat flavor! He really nailed it with this. I made two small additions first, in the spirit of the contest, a bit of BPS rub and second a little curry ketchup to finish.... Here are the pics:

The players
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All wrapped up with a bit of BPS Bacon rub
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After it came off the MAK
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Sliced... Cheese and onion yummy
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On the plate... It was very tasty. Happy with results for my first fattie. Thanks again to TentHunter
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squirtthecat

New member
Cold (War) Smoked Cheese

Fired up the AMZNPS tube and box smokers to do a test run of some cheese.

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Pepper Jack, Colby Jack, Medium Cheddar and a small hunk of Gouda.

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In we go. They look kinda lonely in there.

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No fire going, so the 'reverse flow' draft needed a little help.

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Now we're talking.

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--

At the 2.5 hour mark.

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The softer cheeses took on a little more color, but there is definitely smoke on them. Phew..

Vacuum sealed and into the fridge for the 6 week wait.

And I have to pick up another 3 or 4 tubes of high temp caulk. ;)
 

wneill20

New member
Glad fall is here time for some Salisbury Steak
The team
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In the bowl ready for some mixing
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Ready for the smoker
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Here we go on the smoker for hour at 225
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Done ready for the gravy
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Saute some onions and mushrooms and make some brown gravy
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In the gravy ready for the smoker again
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Back on the smoker for another hour
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Done ready for the plate
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My plate got to have some mash potatoes also.
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muebe

New member
Infuser Center Loin Cut Stuffed Pork Chops

Started with two frozen chops seasoned with M-2...

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Slice them for stuffing. And now for some pulled pork corn bread stuffing..

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Then add some grated Parmesan and Penzy's Apple Pie seasoning...

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Fill em' up...

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Then topped with some more M-2, Big Poppa's Little Louie Garlic Seasoned Salt, and grated Parmesan cheese...

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Dropped some cherry pellets into the infuser. I am finding that it does not require much for a great smoke taste...

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Pre-heated the infuser on the side gas burner on my grill on high for 5 minutes. I put the stuffed chops into the steaming tray for the infuser...

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continued...
 

muebe

New member
Then some frozen onion rings on top using the bottom grill for the infuser...

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Put them on the infuser tray and then the lid. Kicked the burner down to medium high...

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Onion rings were done after 30 minutes...

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After 40 minutes and a Thermapen check the chops were done...

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And made some stir-fried broccoli and bean sprouts using Soy Vay Sesame Stir-fry Dressing...

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continued...
 

Patrick_CT

New member
Char Siu Pork with Faux rice

Char Siu pork with faux spicy rice (cauliflower )
I wanted to try the pack so I can work on my own recipe so Ordered the NOH pack with pork loin cut into strips. Marinated for 8 hours. Added some chipolte flakes and a touch of honey to the marinade to give it a little extra flavor.
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spread on the frog mats on smoke for an hour
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put the heat up to 350 to finish at 145.
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Chopped up a head of cauliflower in the food processor to make it large rice pieces. Heated garlic EVOO and sweated out an onion bell pepper with some fire salt (from spice sage.. love this stuff when i make hot smoked peanuts!) added some roasted red peppers and the cauliflower with a little chicken stock. Let "steam" for 15min or so until it is tender.
Plated up.
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Wife and I really liked the taste. Made enough for 2 extra lunches.. so that is a bonus :)
 

dc1956

New member
Smoked Chicken Ala-King

I have been asked to participate in a benefit soup/stew contest in November. Since it was cold today I decided I would practice my entry. I picked up a whole chicken and seasoned with Lawrys, black pepper and granulated garlic.

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I put it on the Stoven with the Amazin' Tube Smoker at 250 for a little under 4 hours.
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Pulled and ready to go.
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The other players.
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Everybody on the bus.
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Plated over rice with a side of Cole Slaw.
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We liked it a lot. Smoking the chicken added a depth of flavor that smoothed out the whole dish.

Thanks For Looking.


Dave
 

Salmonsmoker

New member
Been looking forward to this all day. Alaskan sockeye fillets fresh frozen at the source, skin off. (Can you believe the color?)
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Brushed with a sauce made w/butter,lemon juice,soy,worcestershire,oregano,and parsley.
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On to the UDS with a handful of Alder pellets.
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Getting some smoke love.
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Plated with some simple fare, the Salmon is the honored guest tonight.
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And for dessert, a slice of ground cherry crumble pie. Very nice!
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Thanks for looking.
 

Wing Commander

New member
Plaice fillets

On saturday I grilled plaice fillets on GrillGrates, that were turned around and used as a griddle. The fish was plated with, then with beetroot and rice.

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Tatonka3A2

New member
Sorry it took so long this morning...been a crazy Monday!!

I will make it short - apparently fall is in full swing in my mind and the rich gravy and creamy dishes were a winner with me this week!! Great job everyone amazing cooks as always!!

3rd place - (this came down to a coin toss as it is always the hardest to pick) SoDakSmokerGolfer with the German Fattie - that sliced pic (#4) looked incredible, the cheese and onion yummy it was for sure!! Great smoke ring and excellent bacon weave.

2nd place - dc1956 with Smoked Chicken Ala-King one of my favorite comfort meals served over toast I have been craving it since I seen it.

1st place - wneill20 with Salisbury Steak the rich mushroom and onion gravy was what did it for me.
 

wneill20

New member
Wow! i don't know if i wanted this win now i have to be the judge. Thanks Tanya, BP and great cooks everyone. You had better bring your A game this upcoming weekend.
 
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