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View Full Version : Lets see some new blood in the Contest Enter now!



Big Poppa
11-16-2012, 01:52 PM
Here it is the warm up act for Turkey Day....

First place $25.00 Store Credit to Big Poppa Smokers
Second Place $15 Store Credit to Big Poppa SMokers
third Place $10 Store Credit to Big Poppa Smokers
$5 bucks for everyone else

NEW INFO IF YOU ARE REDEEMING YOUR AWARDS THROUGH PAY PAL PLEASE LOG INTO YOUR ACCOUNT FIRSTm thanks

Chili Head
11-18-2012, 12:06 AM
Ribs and chicken

What a nice day in Illinois today!
http://img.tapatalk.com/d/12/11/18/8ezy8edy.jpg
We were having some friends over that are interested in getting a smoker so I figured what better to have than ribs and chicken.

First up the ribs..I trimmed and removed the membrane and gave them a healthy dusting of BPS money rub.
http://img.tapatalk.com/d/12/11/18/ezapetuq.jpg

These were smoked using hickory,cherry and oak pellets. They were cooked on smoke setting for one hour then I set the MAK to 260 for another 1.5 hours. At the 1.5 hour mark I foiled them with some butter and BPS happy ending. They sat in the foil meat side down for another 45 minutes or so. I saved the foil juices in a fat separator and used that to make a sauce. The ribs went back on the MAK for another 30 minutes. Here they are done and getting sliced up. These got covered and put in the warming drawer until time to eat.
http://img.tapatalk.com/d/12/11/18/e5una3ub.jpg

Next up was the chicken. These got spatchcocked and dusted with BPS desert gold.
http://img.tapatalk.com/d/12/11/18/jyvyje6y.jpg
http://img.tapatalk.com/d/12/11/18/ytuzeqe5.jpg
http://img.tapatalk.com/d/12/11/18/gatehazy.jpg
http://img.tapatalk.com/d/12/11/18/my3edebe.jpg

While the chicken cooks at 475 I made a sauce with blues hog BBQ sauce,water,apple cider vinegar and the foil juices from the ribs.
http://img.tapatalk.com/d/12/11/18/vanyha9u.jpg

Chicken getting happy..almost done.
http://img.tapatalk.com/d/12/11/18/edyru6un.jpg

Continued..

Chili Head
11-18-2012, 12:22 AM
Everything is done and on time! The timing was perfect. The guests showed up at 5:30 and I was pulling the chicken off at 5:35.

We made the ribs and chicken and the asparagus salad. The asparagus salad had blanched asparagus,mozzarella cheese, cherry tomatoes and a vinaigrette dressing. The cheesy potatoes were provided by one of the guests.

Plated we have ribs,chicken,cheesy potatoes,asparagus salad and a garlic knot. A nice wine went well with the meal too.
http://img.tapatalk.com/d/12/11/18/egatamym.jpg
http://img.tapatalk.com/d/12/11/18/anytu4yr.jpg
http://img.tapatalk.com/d/12/11/18/uqu4enan.jpg
http://img.tapatalk.com/d/12/11/18/udunubym.jpg
My buddy Larry's plate..he went back for seconds!
http://img.tapatalk.com/d/12/11/18/typuqaru.jpg

I got rave reviews and everyone left with full bellies. After diner I showed them the MAK and how easy it actually is to prepare a meal on one. I should have made some apple dumplings too..that woulda had them getting out their credit cards.

Thanks for looking!

Big Poppa
11-18-2012, 07:09 AM
bravo chili

Big Poppa
11-18-2012, 07:09 AM
only one entry?

Wing Commander
11-18-2012, 07:26 AM
Two weeks ago I got a Laguiole steak knives set as a present from some friends of my favorite German BBQ-forum mySaarBQ.de (http://www.mySaarBQ.de) that I wanted to try today.

http://3.bp.blogspot.com/-WHlCf2ItQIg/UKjlzYOU1oI/AAAAAAAAJUE/aIQJVokQA6A/s1600/DSC05633.JPG

So I got me a big strip loin steak. But first I began cooking the side dishes on the Cobb grill, where foiled potatoes were placed near the coals.

http://2.bp.blogspot.com/-KyEhfBNkLRU/UKjigob1YDI/AAAAAAAAJSc/wG-lLkgN7mw/s1600/DSC05620.JPG

Then I put a wok on the Cobb to prepare chilibeans: onions, sugar beet-sirup and some Bourbon, then black and kidney beans and some dashes of Chipotle Tabasco.

http://4.bp.blogspot.com/-B4XXw7cXCkw/UKjihw4ugmI/AAAAAAAAJSk/yZfj9l00xv0/s1600/DSC05621.JPG

http://4.bp.blogspot.com/-_tnofHOpBn0/UKjikbN0u8I/AAAAAAAAJSs/vbfbV-wabZU/s1600/DSC05624.JPG

http://4.bp.blogspot.com/-Kt_yQfkOheM/UKjinkIbCGI/AAAAAAAAJS8/07tsyVBDCgc/s1600/DSC05626.JPG

Inbetween I placed the striploin in the cooking chamber of my offset smoker for reverse searing. It was smoked with hickory pellets at about 250F.

http://2.bp.blogspot.com/-t1q9zwD9cAY/UKjimWh6h-I/AAAAAAAAJS0/sZ3sTvTuiZc/s1600/DSC05625.JPG

After a while I put GrillGrates into the sidfirebox to give the steak a sear over high heat.

http://4.bp.blogspot.com/-K-pGcyvb7fg/UKjipsGrzrI/AAAAAAAAJTE/mJ1hkP_h5lU/s1600/DSC05629.JPG

http://4.bp.blogspot.com/-oK0GBzzQCIY/UKjirhqMQKI/AAAAAAAAJTM/p2_ZItfeLso/s1600/DSC05630.JPG

The plate:

http://4.bp.blogspot.com/-IabkbHaYVa8/UKjitbTv-eI/AAAAAAAAJTU/FOAKTgaeBlk/s1600/DSC05635.JPG

The Laguiole steak knives do a great job: really sharp and elegant! Perfect for steaks.

http://1.bp.blogspot.com/-cA3xsdtMnFk/UKjiuoAI9xI/AAAAAAAAJTc/w1ssmEaxBYU/s1600/DSC05637.JPG

wneill20
11-18-2012, 07:42 AM
Since me and the wife will be out of town for Thanksgiving had the kids and Mom and Dad for a Turkey.
Started early with a brine on thursday
http://i1225.photobucket.com/albums/ee390/wneill20/Turkey/db7964b1c0ad5687a0aada1fc5b42460.jpg
Ready for the smoker i usually smoke my birds at 250* this time i will try BP recipe and go for the 275* since it is a 18 lb bird
http://i1225.photobucket.com/albums/ee390/wneill20/Turkey/7ac115a69f24e9c1be83d26190dd2914.jpg
After two hours things are going good
http://i1225.photobucket.com/albums/ee390/wneill20/Turkey/04c6327ec66020c5321693cfe7240947.jpg
Here we are after four hours
http://i1225.photobucket.com/albums/ee390/wneill20/Turkey/146491606177d437bcbd988c09f96681.jpg
Done and resting an i like the 275 * thanks BP
http://i1225.photobucket.com/albums/ee390/wneill20/Turkey/08fc1ebe3fb1e8e43ac670a4ad28f08c.jpg
When it was resting had to help Mom with the gravy nobody makes better gravy than Mom
http://i1225.photobucket.com/albums/ee390/wneill20/Turkey/ebc4c7a66bd6d606ac719799a6f684b0.jpg
Corn casserole is the bomb
http://i1225.photobucket.com/albums/ee390/wneill20/Turkey/6fea9cee44b56e4b949ea138a2ff6686.jpg
The table
http://i1225.photobucket.com/albums/ee390/wneill20/Turkey/9119f3d43e5a7262e1ff2674c68ed059.jpg
The turkey sliced and ready man it was juice
http://i1225.photobucket.com/albums/ee390/wneill20/Turkey/2d44633d28da5ef7edf6b9f5b1a244f3.jpg

wneill20
11-18-2012, 07:45 AM
Continued
Have to feed the Grandkids first they approve.
http://i1225.photobucket.com/albums/ee390/wneill20/Turkey/32787957521cae9a456a96419697d6ce.jpg
Some more of the family chowing down
http://i1225.photobucket.com/albums/ee390/wneill20/Turkey/40301da32af2428860902de65e88e871.jpg
My plate everything turned out great had some good times
http://i1225.photobucket.com/albums/ee390/wneill20/Turkey/38cd288685634b9f000c4438f785260d.jpg

Big Poppa
11-18-2012, 08:01 AM
three great cooks...what a nice dinner Wneill and the family looks very happy!

Midnighter
11-18-2012, 01:13 PM
chicken pot pies for lunch

started with some chicken breast filets, veggies, and some broth

http://i1310.photobucket.com/albums/s654/bigrio84/0DDDA662-FB38-496D-BD38-1974A0C64C16-432-00000053CB3F50D3_zpsd75f9d8a.jpg

got some chicken on the traeger, pecan rub

http://i1310.photobucket.com/albums/s654/bigrio84/384DF241-7FA6-46B0-8E50-279B8CC60B47-432-00000053C5D313C9_zpsee2f5de9.jpg

cooking some veggies in broth, later added a dash of hot sauce and celery and flour
http://i1310.photobucket.com/albums/s654/bigrio84/C157EF29-0F71-4815-AF44-9D2DB54B2B6A-432-00000053BC248CA5_zps849b904c.jpg
http://i1310.photobucket.com/albums/s654/bigrio84/045A0630-DFF9-49E8-8F22-CA8170B631ED-432-00000053AD001FA5_zps8c2523aa.jpg
chickens done
http://i1310.photobucket.com/albums/s654/bigrio84/BC992B20-53DD-40D1-8AEC-0A3566E697D8-432-00000053B6D382ED_zps63c6902a.jpg
http://i1310.photobucket.com/albums/s654/bigrio84/DB9A565E-223F-4ECF-A4B7-869DB854D3AB-432-00000053A08E7B86_zpsb5826eae.jpg

Midnighter
11-18-2012, 01:17 PM
part 2

some crust
http://i1310.photobucket.com/albums/s654/bigrio84/6297F068-85F2-48FE-BE92-09A41EA3B382-432-00000053B1A6039E_zpsdd5c22ff.jpg
into the bowl
http://i1310.photobucket.com/albums/s654/bigrio84/05FE7F57-562C-4B04-8697-5C10A64DD371-432-000000538FF7DA28_zps969bf417.jpg
ready to go back in the smoker, 350 deg
http://i1310.photobucket.com/albums/s654/bigrio84/DD2F3DEF-7371-44FD-BB21-4437016EE0C0-432-0000005395B818AB_zps7cd8bf57.jpg
done and cooling
http://i1310.photobucket.com/albums/s654/bigrio84/7FC0790D-E5C9-4348-B8B9-7DD39284054F-432-0000005DE360D218_zps25233089.jpg

http://i1310.photobucket.com/albums/s654/bigrio84/3E613273-B7FA-4464-B731-F3C82492E2B4-432-0000005DECCD9D1E_zps69e9e2c1.jpg

Midnighter
11-18-2012, 01:28 PM
1776

I'm eating it, really good!!

Scallywag
11-18-2012, 06:06 PM
Planko Crusted Chicken Cordon Blue
Got me some of these..
http://i1087.photobucket.com/albums/j463/arenwhite73/Cordon%20Blue/IMG_3882.jpg
Pounded the breasts flat
http://i1087.photobucket.com/albums/j463/arenwhite73/Cordon%20Blue/IMG_3883.jpg
Some ham, swiss and seasoning..
http://i1087.photobucket.com/albums/j463/arenwhite73/Cordon%20Blue/IMG_4123.jpg
Egg dipped and rolled in Planko crumbs..
http://i1087.photobucket.com/albums/j463/arenwhite73/Cordon%20Blue/IMG_4125.jpg

Scallywag
11-18-2012, 06:07 PM
On to the Mak at 375 for 50 mins
http://i1087.photobucket.com/albums/j463/arenwhite73/Cordon%20Blue/IMG_4139.jpg
Resting
http://i1087.photobucket.com/albums/j463/arenwhite73/Cordon%20Blue/IMG_4154.jpg
And plated... yummy
http://i1087.photobucket.com/albums/j463/arenwhite73/Cordon%20Blue/IMG_4155.jpg

Tatonka3A2
11-18-2012, 09:36 PM
Started with a basic Hush Puppy mix that I got from Cowgirls Blog page. Mixed this up and let it rest a bit while I started the prep work on the catfish.


http://img843.imageshack.us/img843/9720/img6187gu.jpg (http://imageshack.us/photo/my-images/843/img6187gu.jpg/)


Veggies added in -


http://img211.imageshack.us/img211/8806/img6190n.jpg (http://imageshack.us/photo/my-images/211/img6190n.jpg/)



Had some catfish in the freezer so I thought I would try something new. Mixed up a blackening seasoning with some garlic powder and coated it with melted butter and then the seasoning.


http://img849.imageshack.us/img849/6047/img6191a.jpg (http://imageshack.us/photo/my-images/849/img6191a.jpg/)


http://img543.imageshack.us/img543/7120/img6193w.jpg (http://imageshack.us/photo/my-images/543/img6193w.jpg/)


On Yoder with the griddle getting a quick sear - smoking with Pecan pellets.

http://img341.imageshack.us/img341/9451/img6200n.jpg (http://imageshack.us/photo/my-images/341/img6200n.jpg/)


While the catfish was going I started the hush puppies.


http://img138.imageshack.us/img138/4677/img6202m.jpg (http://imageshack.us/photo/my-images/138/img6202m.jpg/)


Once the catfish was seared on both sides the recipe called for putting in a pan with some Zesty Italian Dressing and finish cooking. Let this go on the Yoder as well to add more smoke.

Plated up with a dipping sauce (spicy salsa ranch) for the hush puppies.


http://img196.imageshack.us/img196/7349/img6209n.jpg (http://imageshack.us/photo/my-images/196/img6209n.jpg/)


Close up


http://img832.imageshack.us/img832/3792/img6215p.jpg (http://imageshack.us/photo/my-images/832/img6215p.jpg/)

scooter
11-18-2012, 10:35 PM
Pickled Jalapeno Cream cheese stuffed shrimp with a bacon wrap and glazed with sweet chili sauce and a tritip cooked on a very versatile BPS Engineered Drum Smoker.

This appetizer won the "5 ingredient One Bite" category for Melissa Cookston on her way to winning Grand Champion at the 1st annual 2012 Kingsford Invitational. Five ingredients: Pickled jalapeno, cream cheese, shrimp, bacon, sweet chili sauce.
Chopped up the jalapenos and mixed in with the cream cheese then stuffed the shrimp.
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9718.jpg

My favorite bacon, Nueske's (pronounced "new skees") from Wisconsin.
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9719.jpg

Wrapped the shrimp
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9720.jpg
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9722.jpg

Added some hickory pellets to the drum
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9723.jpg

Time to throw the shrimp on the barbi
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9726.jpg

Started with the coal basket in the low position then decided to raise it to the top so the bacon would cook faster so the shrimp wouldn't be overcooked. Flipped them at do the other side. The burned one to the left was in the middle.
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9727.jpg

Off the drum then glazed with sweet chili sauce. They were so good! Multiple textures and flavors all coming together in one sweet heat bite. It's no wonder Melissa won with these shrimp!
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9735.jpg

Continued next post

scooter
11-18-2012, 10:36 PM
Now on to the tritip! Also cooked on the drum

Vacuum tumbled the tritip with Kinders Original Beef marinade.
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9741.jpg

Wiped off the marinade, rubbed it with garlic olive oil, BPS Jalapeno Seasoned Salt and DSSR.
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9743.jpg

On to the drum and flipped over halfway through and brushed with steak butter
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9744.jpg

Finished and resting. Followed BP's advice on this tritip and didn't finish with a sear as I usually do.
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9750.jpg

Cooked this one to medium
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9757.jpg

Plated with baked tater and salad!
http://i749.photobucket.com/albums/xx139/scsimpson/BBQ/IMG_9758.jpg

dpom
11-18-2012, 10:37 PM
http://i1274.photobucket.com/albums/y439/davespom/DSC_0008.jpg

http://i1274.photobucket.com/albums/y439/davespom/DSC_0011.jpg

jimsbarbecue
11-19-2012, 05:19 AM
Brussels sprouts halved and mixed with grape seed oil and your favorite spices. These will cook 30 -45 minutes at cooker temps between 350 and 400. These photos are from two nights. One night was pork cooked on the Drum and the next night the meat was steak cooked on the MAK. The brussles sprouts we drizzled some balsamic vinegar on when served. (use good balsamic. If your not sure buy some from Big Poppa Smokers he only carries good stuff.)

http://jimbloomfield.smugmug.com/Cooking/Barbecue/BBQ-cooks/i-J2CtDRM/0/L/DSC02350-L.jpg

Onions are precooked they will be added to the sprouts the last 5 minutes of cooking

http://jimbloomfield.smugmug.com/Cooking/Barbecue/BBQ-cooks/i-bTZ28v3/0/L/DSC02346-L.jpg

http://jimbloomfield.smugmug.com/Cooking/Barbecue/BBQ-cooks/i-vF9hCLz/0/L/DSC02352-L.jpg

Raise the fire basket and sear off the pork chops

http://jimbloomfield.smugmug.com/Cooking/Barbecue/BBQ-cooks/i-Rh6nzCp/0/L/DSC02360-L.jpg

Here is everything cooking on the MAK

http://jimbloomfield.smugmug.com/Cooking/Barbecue/BBQ-cooks/i-vZPjWq3/0/L/DSC02363-L.jpg

http://jimbloomfield.smugmug.com/Cooking/Barbecue/BBQ-cooks/i-vBPDk5G/0/L/DSC02361-L.jpg

Big Poppa
11-19-2012, 06:13 AM
Fantastic cooks this weekend!

fishingbouchman
11-19-2012, 09:05 AM
2nd that. Great looking cooks.

51Phantom
11-19-2012, 11:58 AM
Yes nice stuff. Great Looking tri-tip, and cordon blue.

RickB
11-19-2012, 01:05 PM
This week’s Contest Winners

And the Players are………

Chili Head Ribs and chicken
Wing Commander Striploin, chilibeans and foiled potatoes
Wneil20 Turkey Dinner
Midnighter Chicken Pot Pie
Scallywag Planko Crusted Chicken Cordon Blue
Tatonka3a2 Blackened Catfish, Hush Puppies, & Red Beans and Rice
Scooter Stuffed Shrimp and Tritip on a drum
Dpom First Turkey
Jimsbarbecue Old Blood

Wow some fine cooks this week. Picking between number one and number two was a toss up. Literally tossed a coin. So the winners are.

Third Place

Wneil20. What a wonderful looking table of food and the turkey looked perfect. Nice job.

Second Place.

Scooter Wow those shrimp were to die for and the tri tip was cooked to perfection. Absolutly stunning.

First Place

Chili Head. BP if you ever need a sales rep for Mak you know where to send them. If that plate of food did’nt impress then I don’t know what will. Beautiful chicken and ribs. Great sides and wonderfully presented. First Rate.

Congrat’s to all the entries and thank’s to BP for the fun and games.

Big Poppa
11-19-2012, 01:18 PM
thanks for judging rick!

Chili Head
11-19-2012, 02:50 PM
Wow Rick thanks! I didn't think I had a chance of even placing this week.
Lots of nice cooks and I saw some things I'm going to try!
Well done everyone and congrats to wneil and scooter!

Thanks BP!
Thanks for judging Rick!


Sent from my iPad using Tapatalk HD

RickB
11-19-2012, 03:21 PM
I know one thing those shrimps of scooters are going on my mak this weekend. I think a few of you have killed the turkey day cooks for the rest of us. While I wish we would have had a little better participation I must say the quality of cooks this week were amazing. I know everyone will be busy this week. But dont forget this is a wonderful forum we have here and if you have the time please take a few minutes and post your holiday dinners. I'm sure that I can speak for everyone when I say we would love to see them. From my wife and i we wish you the most wonderful thanksgiving and the best trough the holiday season.

Rick & Gerri

Tatonka3A2
11-19-2012, 03:47 PM
Congrats everyone! I am with Rick... those shrimp are going on the grill very soon!

wneill20
11-19-2012, 04:27 PM
Congrats everyone some great cooks this week. Thanks BP

KristenBPS
11-19-2012, 04:46 PM
Congrats everyone! I am with Rick... those shrimp are going on the grill very soon!

I could not have said it better! Amazing cooks! 4 day weekend means much time with the MAK!

scooter
11-19-2012, 06:06 PM
Thank you Rick! Congrats to Chili! I second that MAK Rep idea of Rick's! And congrats to wneill20! You rocked that turkey and thank you for not only sharing your food with us but those great pics of your family enjoying it!
And to Jim, Tatonka, Midnighter, Scallywag and Wing Commander for really laying it down with fine smoked grub this weekend!

And a special two thumbs up to dpom on his first MAK turkey cooked on his shiny newly minted 2 Star #1212!! Way to go man! Lookin good! Dave, you're at the beginning of a long fun filled journey of learning how to outdo the last thing you cooked!

Thank you BP for providing the stage and trophies!

Midnighter
11-19-2012, 06:23 PM
Congrats to the winners!

TentHunter
11-19-2012, 08:30 PM
Wow. The wife & I were away for the weekend to celebrate our 20th wedding anniversary. It looks like I missed a great contest!

RickB
11-19-2012, 08:36 PM
Wow. The wife & I were away for the weekend to celebrate our 20th wedding anniversary. It looks like I missed a great contest!

Congrat's my friend. What a great anniverseray! Is thier a greater thing to proud of than a long term marrage? I think not! Been 25 here.

Big Poppa
11-19-2012, 09:15 PM
almost 38!

RickB
11-19-2012, 09:43 PM
almost 38!

Wow. Congrat's. now your not that old. Sounds like the love of your life!

Big Poppa
11-20-2012, 06:56 AM
got married at 20....going to be 58 in jan anniv is in feb

Wing Commander
11-20-2012, 07:03 AM
Congrats to the winners and to Cliff for your 20th wedding anniversary!

dpom
11-20-2012, 10:21 PM
Congrats to all the great cooks posting .Congrats to cliff for 20 years.What day in jan. sterling? I've really been enjoying cooking on my MAK. We've had company from out of town all week,plus the new job,so I've been taking more pictures just don't have the posting thing down pat but will get there.Hope everyone has a great thanksgiving!!!

Patrick_CT
11-21-2012, 03:42 PM
Congrats on all the good cooks. I was on vacation for a few weeks so I hope to play again next week! It is hard going a couple weeks without cooking anything!