3/22/2013 Contest - Third weeks a charm/...Lets get some entries this week!

Big Poppa

Administrator
Cmon you can do it Fire up that pellet pooper and toss some meat on and pick my pockets.

First place $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 Store credit to everyone else that enters!
 
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RickB

New member
Last 2 week's entries - moved to this carry-over contest


Lamb Burgers with Homemade Onion Rings

Felt like a burger but needed to shake things up. No beef, no chicken and defiantly NOT veggie burgers so lamb it is. I have grown an aversion to store bought ground meats so got some lamb to grind

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Cut into strips for grinding.

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Back into the fridge to cool. Grinder head into the freezer.

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Ready to go. Some crushed ice to keep things cold.

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All done.

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Add some roasted garlic, S&P and chopped parsley.

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Some ciabatta rolls so need square burgers

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Get the rings ready. Cut the onions and into some buttermilk with Franks hot sauce for 2 hours

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Get the dredge ready. Tried something different this time. ¾ ap flour, ¼ pan , S&P and some Happy Endings rub.

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Bread and into the fridge for 2 hours.

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Setup the Mak to grill. Bring up to temp.

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Start the Rings frying

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Get the fixins ready. Made up some tzatziki sauce earlier. Cut up some red onion very thin. Some sliced tomato, romaine lettuce and some fontina cheese.

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Grill the burgers and toast the buns

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Plate it up

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Enjoy!
 
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FLBentRider

New member
Happy Birthday Surf and Turf

Start with 3 Tri-tips and six lobster tails
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I used BP's double secret steak rub on 2 and Head country on the other
on the MAK in SMOKE mode with BD Mesquite pellets
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After about an hour, the IT is around 100F - move to cold smoke area to rest while MAK heats up.
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Set MAK to High, add grill grates.
Add the tails
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All done!
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scooter

Moderator
South of the Border Surf and Turf

So what the heck is that? Well, it's a smoked/grilled ribeye with grilled prawns drizzled with red chile oil and a stuffed poblano pepper (stuffed with rice, beans, cheese and a bunch of other stuff) covered with melted Monterey Jack cheese also drizzled with the red chile oil! Oh boy! Here we go!

Start with the players for the Red Chile Oil. Chile de arbol, thyme, garlic and EVOO. Blend in a food processor until smooth.
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Here are some of the ingreds for the stuffed poblanos. EVOO, onion, garlic, jalapenos, red bell pepper, cilantro, cumin, pinquito beans, brown rice, Tamazula hot sauce, Monterey Jack cheese.
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Cut off the tops of the poblanos.
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Prepare the stuffing. Mix in some grated jack cheese then stuff the peppers
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Add some more grated jack cheese on top so it'll melt and ooze down the sides!
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Marinate the shrimp in EVOO, crushed garlic, BPS Jalapeno Seasoned Salt
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Get the stuffed poblano chiles onto the MAK at 300 for approx 50-60 mins
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Get the ribeyes going on the BPS drum with a chunk of red oak and a handful of cherry pellets. The ribeyes were seasoned with roasted garlic EVOO, jalapeno seasoned salt and DSSR.
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stuffed poblanos are done and lookin good.
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The ribeyes are also done, time to quick grill the prawns on the drum
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Drizzle with the red chile oil and fresh thyme. Lookin good!
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Plate it up! Drizzle some of the red chile oil over the stuffed pepper. OK, can't even begin to describe how good this was! The red chile oil was not real hot. Just provided a nice garlicky, red peppery, herby accent with a little back end heat. The stuffed chile was fantastic. Mrs scooter thought it could be the star of its own meatless show. Thanks for looking!

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RickB

New member
Chili Rellenos with Peanut Red Chili Mango Mole

Made this dish in January but wanted a little more flavor. Hit it this time.

Let’s make the mole

The peppers

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The spices

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Everything ready

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Into the pot

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Cook and then add some chicken stock

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Cook and stir for hours then strain and cook for a few hours more

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When it is the thickness you want bottle it up

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Let’s work on the Chilis

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Roast them off

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Peel and keep for later.

Make the filling

Rice and shredded chicken

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Some smoked pepper jack

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Add the Mole

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Lets make the rellenos

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WE are good to go. Add the rest of the mole

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Onto the mak

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Gonna need some smoked chedder.

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Cook for 30 minutes and add the chedder

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Another 15 minutes we are ready to go

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A little salad of romaine, cherry tomatoes, avocado and honey mustard dressing and its time to eat

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Enjoy!
 

wneill20

New member
Did corn beef brisket on the smoker last weekend and forgot to post it hope it is ok if not don't count it. Just wanted to share.
Frist you have to soak a few hours and change the water to get rid of all the salt.
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Then add pellets to the drum
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Mustered rub always goes good with Corn beef
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On the smoker
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Ready to be wrapped
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You have to have cabbage,potatoes and carrots
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Back on the smoker for a few hours
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Done and ready to be plated
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My plated i like it better than in the crock pot
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FLBentRider

New member
Brisket and burnt ends

I started with a 17lb brisket, added "salt lick clone" a 3/3/1/1 mixture of salt/pepper/garlic/cayenne
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Almost done. At this point (lol) I separated the point, chopped it up and re-seasoned it, then back on the MAK
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Done!
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Thanks for looking.
 

Tatonka3A2

New member
Pork Tenderloin with Tatonka Dust

Here goes the cook - started with a Pork Tenderloin package, got on sale for $2.98/lb. That is about as cheap as we have seen in a long time.






Seasoned with some roasted garlic olive oil and Tatonka Dust




Smoked with Oak for an hour at 150° and then bumped the heat to 350° and took them to 145° (planned on about 140° but wasn't paying attention :whistle:)




Along side was some brussel sprouts in butter with minced garlic.




This was the first time we have done a pork tenderloin with Tatonka Dust. Turned out excellent!!









 

scooter

Moderator
Steak Fajitas

Nothing fancy this week. Just simple Mexican food done simple. Lime juice marinated hanger steak (Arrachera style), ultra fresh tortillas just off the machine and still hot in the package from Mi Pueblo Market, flash hot sauteed onions, bell peppers, jalapenos, garlic, tomatoes. Add on top some fresh salsa, avocado, sour cream, cheese and tapatio sauce. Simple but oh so good!

Here we go, no fancy lighting this time.

Fresh as fresh tortillas get!
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The vegies for quick saute
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Marinated the steak in lime juice then brush with EVOO, Jalapeno Season Salt and Butchers Steak & Brisket rubs. Get hardwood briquets going and add some cherry pellets. Most fell through the briquets though!
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Flip over after 5 minutes
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Done
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Put it all together and eat!

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Big Poppa

Administrator
Third weeks a charm/...Lets get some entries this week!

Cmon you can do it Fire up that pellet pooper and toss some meat on and pick my pockets.

First place $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 Store credit to everyone else that enters!
 

bigbitebbq

New member
Creole Chicken and rice

I marinated the 3 chicken breast for 4hours with 2 tablespoons double secret rub and money rub, then 1/2 cup of white balsamic citrus basil dressing.

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I Chopped the vegetables in food processor and layed out on a sheet pan and sprinkled with jallelujah rub then put in the traeger at 325.

Then took 2cups of water with 1 1/2 Tbls beef base, then brought to a boil and added vegetables from the traeger and a cup of heavy cream with 1 tbl of tony chacheres creole seasoning and simmered for 5 min.
for more heat you can add a Tbls or more of creole seasoning.
Thanks for looking.
 

Chili Head

New member
I'm seeing six separate entrants so this week will be judged! Whoooo! C'mon people show us those dishes you're cooking!
 

RickB

New member
Grouper and Pasta

Got some great looking black grouper from my fishmonger today

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Sauté some shrooms

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Then some peppers and onions

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Put the fish on the mak.

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Heat up some Marinara and add the shrooms

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Drop some fresh pasta

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Sauté a little asparagus and lets plate. Add the pasta to the sauce. Plate the pasta with some fresh grated parmesan and some fresh basil. Add the fish . Let’s eat

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Enjoy!
 

soupyjones

New member
At long last I managed to get a cook in this week. my wife had a craving on Tuesday and I finally fixed it today. Here goes.

I started by dicing and sweating some onion and garlic.
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Then I got the rest of my fixins (minus the herbs) for my spicy mustard sauce out.
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Mixed all of that up and set it on the stove to simmer for a good hour.

Fast forward a couple of hours and it is time for the star of the feed. First I made some glue. Mostly mustard with a bit of balsamic and siracha.
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Glue is mixed and on the baby backs.
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Add my home made rub

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And on the Traeger at 250.
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Two hours later it is time for some FL. I used melted butter some formerly liquid honey and some tiger sauce.
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Fast forward one more hour and we have this.
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back onto the Traeger with some polenta I made earlier in the day.
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Plated some up and poured a glass of milk. Something about ribs and milk...
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I wanted to try a side by side comparison with my mustard sauce and without.
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the rib with the sauce had a bit more kick to it which was quite nice. Most of the sauces I have made have been almost overpowering to this point.
Anyhow thanks for taking a look guys.
 

flypig

New member
Anniversary fish feast! Me & the Mrs. are celebrating our 24th

today and she demanded seafood. For the first time she didn't

want to go out to eat, she wanted me to cook for her. This

site is largely one of the reasons. I've gained so many ideas

and skills hanging around here.

So up early to go to the fishmonger, a 25 mile journey, but

this guy is amazing and has the best fish around short of a 50

mile + trip to Seattle.

Two meals today, all based with the fresh catch I picked out.

So here's lunch...


Seared Ahi served on cabbage, Baja shrimp and a nice sauce.


First some Desert Gold and sesame seeds on the Ahi

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A little bit of Little Louies on the shrimp some butter green

onions & garlic then onto the yoder with my wife's favorite

griddle.

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Add the Ahi for 1 minute per side.

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Time to plate it up. Sauce was Soy, Wasabi paste, Sesame oil,

Cayenne, Green Onions and Honey.

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Cabbage was also cooked in the Yoder, a full meal exclusively

on the pellet pooper. The dogs really want to help!

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Now for dinner!

Alaskan troll caught King Salmon served with a Porcini

mushroom risotto, asparagus and broccoli, dry pack scallops

and some more of those great Baja shrimp.

Salmon, scallops and shrimp all seasoned up and ready for the grill.

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Starting on the tedious process of making risotto.

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Shrimp & Salmon on the grill

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Then the Scallops and asparagus.

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And dinner is served!

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The wife was blown away, and I was too. Everything came out wonderful and we mopped up both plates.
 

Chili Head

New member
Sorry for the delay..it's been a LONG two days at work. And now it's time for bed..but before I go there's some judging to do so here we go!


First place: Scooter with his ribeye and prawns with stuffed poblanos.

Second place: RickB with his chili rellenos and salad.

Third place: Tatonka with her pork tenderloin.

Congrats to the top three! The dished looked good!
Thanks for playing everyone!

Thanks BP!
 
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