Contest! What winter!

Big Poppa

Administrator
Its time for you diehards to walk outside and stare winter in the face and say ...You need to say What einter! I going to ignore you and smell the sweet smell of pellets in the air....


first palce $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
$5 credit for all other entrieS!
 

JD McGee

New member
Cool! Since Rhana is down with the flu and our weekend road-trip to Oregon wine country postponed...I think I may just have to do some bb's on the MAK...:cool: Best cure for the flu I can think of...lol!

Sent from my DROID3 using Tapatalk 2
 

Quam

New member
Dinner party at our house tonight with just appetizers with 5 or 6 couples. How about some chicken stuffed poblano peppers smoker style! It's cold, but I said, why not...

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Here's the ingredients...

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Roasted the tomatillas and serranos under the broiler...

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sauteed some onions and dry roasted some garlic...

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Quam

New member
part 2...

after processing everything in the food processor, it's time to sear the tomatillo sauce...

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While doing all above, I was cooking the chicken while watching from the window in a warm house!

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Roasted and took the skins off the poblanos, shredded the chicken and added sauteed onions and a few peppers and cheese to it...

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All stuffed and ready to go back on the smoker!

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All plated up and looks good to eat!

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RickB

New member
Combo Plate # 21

Chicken and Rice Chili Rellenos with Guacamole Salad, Refried Beans and Spanish Rice.

Get the chicken cooking

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Cooked cooled and shredded.

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Make some rice

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Add some enchilada sauce

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Then some pepper jack cheese

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Roast, stem and seed some poblono chilis

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Add the chicken rice and cheese mixture

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Roll and into a baking dish

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Need some beans. No lard they ain’t legit

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Both on the Mak to pick up some smoke.

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While those cook mix up some Quac and a little iceberg lettuce.

Before the rellenos are done add some chedder

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Chilis are done

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Now we are ready to plate

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Enjoy!
 

scooter

Moderator
Carne Asada Fries, San Diego Style

Carne Asada Fries are a classic combo down around the southern border of CA. This is a simple meal with few ingredients

Starts with marinating a flank steak in lime juice, lime zest, cumin, chopped cilantro, tequila, and olive oil.
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The Yukon Gold french fries go into the MAK at 450. Forgot to take a pic!

Out of the marinade I hit the flank with DSSR and BPS Jalapeno Seasoned salt then onto a hot grill for a quick sear with some oak pellets.
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The steak is done, time to rest and wait for the MAK fries to finish.
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Fries are done. Sliced and cubed up the flank steak.

Plating was simple. Start with some crispy Yukon Gold french fries on the bottom then throw on some juicy steak morsels then some grated cheddar and jack cheese. Put it under a broiler to melt the cheese. Top with some fresh homemade guacamole, sour cream and Tapatio hot sauce. Add some pico de gallo on the side. That's it! Simple and delicious! Open a cold beer and chow down on a classic CA/Mexico border meal!
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Open up! :)

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Last edited:

fishingbouchman

New member
Wanted some red meat. So while I was filling up the truck the wife ran into the store and found some tbones on sell for 1/2 price. So T-bone it is.

figured I try them different ways. each got a dusting of seasoned garlic salt.
this one got double secret steak rub
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and this one got money cut with brown sugar.
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Some twice baked taters. little pepper jack cheese.
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resting double secret
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resting cut money
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wife made a salad
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taters done. mmmmmmmmmmmm. these were good.
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and so was this.
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Scallywag

New member
Good Juju ribs

Im not a huge football fan but my good friend Sparky is.. here is a rib cook for his 49'rs!!
Started like this..
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Smoked for 3 hours..time for some foil love.
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In the meantime.. made some spicy maple bacon glaze..
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some well dome bacon diced up in the magic bullet added in..
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Reducing
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Waiting for the ribs to be done...
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Done..
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Cheesy scalloped taters..
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And plated.
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Hope your happy the 9'rs are going to the bowl Sparky!!!!
 

jimsbarbecue

Moderator
Sunday dinner

Beef Roulade
Ingredients:
Filling-
4 cloves Garlic (minced)
1 Leek (sliced thin)
1 c Cremini mushrooms (diced)
1 Roasted red pepper (sliced thin)
8-10 slices of provolone cheese
Salt and pepper
Crust-
1 ½ - 2 c Panko breadcrumbs
3 tbs Thyme
1/2c Parsley (chopped)
2 tbs Horseradish
Olive oil (to moisten)
Salt and pepper

*Butchers twine
Procedure:

Trim unnecessary fat from outside of roast. Take either a filet knife or chef knife and make an incision length wise across roast. Continue to cut as you roll roast out eventually ending up with a rectangle of meat. Sauté leeks, mushrooms, and garlic add a splash of white wine and season with salt and pepper. Season beef and layer peppers, sauté mixture, and cheese leaving an inch border around the outside. Gently roll roast, stuffing filling in as you go. Use butcher twine to tie one end and continue the length of the roast. In a bowl mix horseradish, parsley, thyme, breadcrumbs, oil and s &p. In a pan, heat oil until hot. Sear the complete outside of roast. (This starts the cooking process and cuts down cook time in oven or bbq) Pack the outside of roast with crumb coating and cook. (If cooking in the oven, preheat to 425) cook until a thermometer reads 140 -145 in the center for medium.
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Should have seen Baby back ribs in the backgrong of the last picture. They were done with Money with the added Brown sugar then the spice was smoked for 5 hourd with some salt. The BBQ sauce was Big Bob Gibsons. The Monay Spice with the brown sugar was real good. Smoking the spice added another level of flavor. Ribs seasoned and ready to go on the MAK.
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Everything here was cooked on the MAK Grills. Full disclosure the young lady in the red and white apron is Chef Lindsey and she instructed and help the other young ladies in making this fine meal from salad to dessert . All I did was man the grill and follow directions. The Beef Roulade was fantastic. Actually everything she show and made was good. I know this DQ's my entry just had to share. Chef Lindsey did leave with a nice parting gift of Big Poppa Smokers spices. She made Kale chips using the
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Kite

New member
Great post Jim!! The tight food shots are always great (pretty much my style), but the people shots making the food are fantastic!!
 

jimsbarbecue

Moderator
Chef Lindsey is not my daughter . We met her at Williams Sonoma taking her Wednesday night cooking classes. The Blonde to the right of chef Lindsey in the picture is our daughter Lindsay. Having two young ladies with the same name did make it interesting. We talked about doing this for over a year and the only regret is waiting so long. The only input we had was it needed to be something we could all attempt to recreate and able to buy the ingredients local. And that we would cook some on a pellet grill.
 

7sanders

New member
Nothing too exciting... just some bacon wrapped sirloins :) (waiting for some warmer-less windy weather for some longer cooks)

Big ones for mom and dad, little ones for the kiddos - dusted with some steakhouse grill seasoning)
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Cube up some red potatoes, add bell pepper and onion. Seasoned with some McCormick Italian grinders

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and butter :)

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Toss the steaks on the Yoder with the Grill Grates (Mesquite pellets)

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Plate with the roasted potatoes and some steamed broccoli... Yum!

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(hands were so cold from being out by the grill I couldn't get a steady focused shot - that and we were HUNGRY!)
 

FLBentRider

New member
slow tri-tip

Slow tri-tip

I have done tri-tip with the reverse sear, this one I did on "smoke" the whole way.

Start with a tri-tip
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I had some renouned Mr. Brown left over:
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On the MAK 2 Star on "smoke" with BD Sugar maple
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When the ID it 130 I pulled it, and wrapped for a rest
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It's done!
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Plated: I'm watching my carbs, the kids got mac and cheese from scratch.
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Both the Mrs and I agree we liked the reverse sear better. It was good, but there seemed to be something "missing"
 
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