View Full Version : This weeks Contest TXPGAPRO is the judgee!

Big Poppa
12-09-2010, 09:29 PM
Lets try to set a record...this weeks winner gets a Ten buck Gift Certificate to Big Poppa Smokers....... unless there are more than 6 entries and then I will give a gift certificate for $25 bucks for first and a Pelletsmoking.com Hoodie for second and a Pelletsmoking.com tshirt for third!

Lets set a record and break my bank!

12-10-2010, 06:16 AM
Its cold & snowing like crazy here, but you can count me in; if nothing else just for the fun of it!

I might build a snowman to monitor the pit!

12-10-2010, 06:19 AM
Told my husband last night that the EZ Up needs to go up for the weekend :) No snowmen here yet, it's supposed to pour but one might just get smoked ;)

Big Poppa
12-10-2010, 07:18 AM
Come on you are pelletsmoking warriors!

12-10-2010, 08:16 AM
I feel guilty it's supposed to be 65 this weekend, might need a sweatshirt! Looking forward to it, wife asks each week now "what are you cooking for the contest?" she's a winner every week!

12-12-2010, 08:51 AM
Well I'm waiting for some awesome pics and stories. I'll be landing in Dallas this evening and hope I've got plenty to review.

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12-12-2010, 09:42 AM
The snow is bad around here but that wouldn't stop me from using my MAK. Unfortunately the herniated disk in my back has kept me in bed since Monday evening. Don't think I'll be doing any cooking even though it is getting a bit better since the steroid shot on Friday. I can almost sit up for a minute or two without pain now.

Good luck to everyone this week.

12-12-2010, 11:57 AM
TTNuge, I'll be looking forward to more of your wife's awesome pics of your awesome food!

12-12-2010, 12:44 PM
TTNuge - sorry that you won't be cooking today. Hope that your back is doing better very soon.

I will do my post later but all I can say is that my husband has been unbelievably good natured through this contest.

Big Poppa
12-12-2010, 12:54 PM
TTNuge Soory for the back troubles I suffer from that too

12-12-2010, 04:21 PM
Ok, I'm game.. Nothing plated (most of this isn't for us anyway, but for the winners of a charity auction I donated the meat packages to), but definitely a full weekend.

13 pound packer brisket, rubbed with Zach's brisket rub and overnight in the Traeger.



Cut into 3rds to vacseal.





.. in the driving rain/sleet.



Those were for the auction winners. The rest is for us... (and friends)

Cajun Bacon.



Hickory Shagbark Back Bacon. (Canadian Bacon)


To be continued...

12-12-2010, 04:23 PM
Continuing today in winter storm conditions...

2 turkey boulders, slathered with Carolina Treet and dusted with Head Country rub.



Quick run to the store.


Almost there..


And done.



One more trip out to cover up the smoker.


And we're done! Turkey roasts are foiled up and resting in the cooler (in the bathtub, as it was covered in snow) I'll cut them in half tonight and pop in the fridge. They'll go on the slicer tomorrow night.

12-12-2010, 05:27 PM
Cuban Sandwiches - Deb Style

Our weather wasn't quite like Squirt's - we had rain the entire time... if it had been snow we would have had a boatload...... prepared last night by putting up the EZ-Up..... might not have been the best idea of the year... but in the end it all worked out .........


started yesterday by making a quick mojo like marinade...... juice of 3 oranges & a lime, zest of each, 1/2 an onion, about 10 garlic cloves, some black pepper, a little ride around the food processor ......


on to the pork butt prep........ fought with the injector to inject some, made a bunch of slits in the pork butt and pushed it in by hand and the rest into a plastic bag with the butt for about 4 hours


out of the marinade, dried it off a little, into the Traeger on smoke for a couple hours, then up to 225 until this morning, up to 250 until it was done (threw a chuck roast in this morning also)


Went to take it out with two pairs of tongs, this baby was ready to be pulled.........


Made some Cuban bread.... Cuban Bread recipe | How to Make Traditional Pan Cubano (http://www.tasteofcuba.com/pancubano.html) I made a starter last night and then about the time the butt was coming off the grill I started the dough

dough rising


after ~20 minutes in the Traeger


after the bread has cooled, time to get the sandwich started

the bread:


I'm not a mustard fan so I made a little mojo inspired dressing - orange & lime juice, oil, garlic, mexican oregano and brushed it on the roll

then started assembling the sandwich -- bottom - cheese, pickles top - cheese , ham , pulled pork


buttered the top & bottom


to be continued.......

12-12-2010, 05:38 PM
wow, excellent has always.

12-12-2010, 05:41 PM
the continued.......

I was going to finish the sandwich on the Traeger but after almost losing the ez up several times I was done outside.... it was strapped to the deck but it didn't quite care, I saw the legs a foot to two feet off the ground several times..... at one point my husband & I were standing outside holding it down, and he made a reference to the Wizard of Oz.......

we need to figure out a better system for securing

onto a grill weighted down with cast iron frying pan


and again ...... dinner


That is by far the best pork butt that I have ever done........ I have never had an authentic cuban sandwich but these were great....

I know you wanted apps & dessert but it's two weeks before xmas and dinner on the table is a major accomplishment this weekend.... lots of food happened.... just most of it not on the pellet grill............ caramel popcorn, gingerbread popcorn (about 8 quarts of both)- both still need a little chocolate coating, 2 triple batches of cinnamon rolls - I still have one to deal with after I finish this post, roasted beef stock - this was started on the Traeger yesterday afternoon, and a 7 1/2 lb Snake River pork belly is curing for bacon......

the bacon - 1/2 maple & the other 1/2 pepper - will be smoked next weekend

a few pics of the stock being started, it's been strained and is cooling to be defatted


12-12-2010, 09:18 PM
I'm in

But not showing yet.

Big Poppa
12-12-2010, 10:14 PM
This is getting good but still no 6 entries I am trying to give stuff away!

12-13-2010, 12:43 AM
This weeks plans got a little side tracked, was planning on doing beef wellington with a tenderloin for some friends but they had to cancel at the last minute. Rather than waste a whole tenderloin on the 2 of us the wife and I audibled and went for it with two filets

So here we go:

Couple of filets:


Hit em with Wee Willys steak formula


Onto the MAK Griddle with some butter at 400 for 3 minutes a side


All done and ready to head to the fridge for 2 hours or so


Got the MAK runnin might as well take advantage of the heat so I made some Persimmon Bread using pulp that was in the freezer, on the grill for and hour and fifteen


OK back to work, time to make the Duxelles. Start with chopping some Mushrooms in the food processor


Put the shrooms in cheesecloth and then squeeze out as much liquid as possible


Chop up some shallots


12-13-2010, 12:59 AM
Everyone in the pool with some butter, salt, pepper, and thyme. Will cook this down until the mushrooms start to turn and then will hit with some more butter and dry Sherry.


Looks lie the Persimmon bread is done



Ready to make the Wellingtons. Lay some of the Duxelle on the puff pastry sheet and set the meat on top. Trim the puff pastry to fit for wrapping.


Wrapped and hit with an egg wash, this is where I had a brain fart, after wrapping I should have flipped the whole thing. Instead we have bottom up.


Onto the MAK @400


Needed a side so we did Bacon wrapped green beans on the griil, loks like the beef is about ready


Wellingtons off the grill


12-13-2010, 01:06 AM
Moment of truth, slicing


Plated up with a salad and some of the green beans


This came out great, as I mentioned earlier I cooked these upside down via brain fart, while it did not affect flavor it affected appearance. I will definitely try this again

Whoops almost forgot there was warm Persimmon bread for dessert! Sliced it up and served with ice cream.



12-13-2010, 07:00 AM
Wow talk about memories of N. Carolina... There was a persimmon tree in our yard. Of course in NC that's called Persimmon Pudding, but same thing. Carter where did you get your hands on some persimmons?

12-13-2010, 07:18 AM
I work for a fruit company and we grow, pack, and ship a large amount of both Fuyu and Hachiya persimmons. I just grab some off the line when were running! Usually take a box every year and make purée and then freeze it.

Big Poppa
12-13-2010, 07:31 AM
I dont want to comment but Im going to You guys are just fabulous cooks What does persimmon taste like?

12-13-2010, 07:47 AM
Persimmons are small plum like fruits that kind of remind me of figs in texture but taste more like dates. You can't eat them until the frost has hit them then they turn reddish or orange and get sweet.

He he, I remember when I first moved to N.C. there was a guy at work who was across the street with a long broom handle and a bag hitting a tree. I asked him what he was doing and he said he was knocking the persimmons out of that tree. LOL, I didn't know what he was talking about and I jokingly retorted that someone needed to knock the persimmons out of him!

12-13-2010, 07:58 AM
Wow! Amazing entries. I'm almost embarrassed to be posting mine. But I'll be posted here shortly trying to get the count up to 6!

Edit: OK, here it is. Nothing fancy and the pics aren't so good especially the outside pics.

We made my own version of Armadillo Eggs I call Heat & Sweet Armadillo eggs (and snuck in a few ABT's too). Instead of being wrapped in sausage, these are just topped with sausage.

I cut the Jalapeno's in half leaving the stems on and scraping out the seeds and pulp. If I can get them I'll use the "Mini Sweets" peppers and do the same. When I can't get mini sweets I use regular red, yellow or orange bell peppers and cut the sections into little boats like this:

I stuff them with a 50/50 mix of extra sharp cheddar and cream cheese.

I top them with some homemade sausage (this time it was Italian Turkey Sausage).

I put them on the Weber (no way was I going to fight the cold wind with the bigger modified offset).
Jack Daniels pellets are guuuud for peppers!
I also made a few ABT's using my previously made Smoked Kielbasa.

Good simple eats on a cold night!

12-13-2010, 08:50 AM
Persimmons have unique flavor, I would say it has a sweet spiced pumpkin flavor. Works great in cookies and breads.

12-13-2010, 02:23 PM
So i decided to do up these 15 pounds of wings i have. I will let the photos do some of the talking.

My SRG with pellets at the bottom. Cant find my spring form pan so a brick will have to do. This raises the cooking chamber.


A few Mies breaded wings.

25 mins later


So i said SELF

How bout some CT wings too

And since you have soooo many wings ya better fire up Lil'Tex. Its just to windy and cold to keep the MAK at a good temp.



12-13-2010, 04:21 PM
CarterQ that plate of Wellington goodness is simply amazing!!!

12-13-2010, 06:28 PM
Wow, do I ever have a tough decision to make! Everyone's grillin' was so wonderfully described and pictured. Great job to all.

As you may know I just returned from a vacation to Jamaica compliments of some of my club members. Deb's Cuban sammies sent me right back to the Carribean. Oh my! What a work of art! Great story, pics and recipes, while fighting the windy weather.

And speaking of weather, what Squirt accomplished was nothing short of a miracle. Braving the snow storm, cold and wind to cook a brisket, pork spares and turkey rolls, well, Squirtthecat has some major league cahunas.

But one meal simply blew me away. The perfectly cooked, medium-rare filet inside a beautifully tanned pastry shell, complimented by bacon wrapped green beans and a tossed salad, well my mouth is watering and my stomach is growling right now. And a slice of warm persimmon bread with a big scoop of Blue Bell vanilla bean ice cream, I must of died and gone to heaven. CarterQ you've taken the cake! Congratulations, you are this weeks winner, with Deb as my runner up! Well done to all. Thanks to Big Poppa for providing this forum for all to show, share and tell about their grillin' experiences! Now share this web site with someone new and let's spread the word about pellet cooking.

Big Poppa
12-13-2010, 06:46 PM
Ok there were 5 entries by my count...Ill give the $25.00 gift certificate and a hoodie for Dob Keep it up and thanks for the entries!

12-13-2010, 06:50 PM
Way to go CarterQ!!!!

Your Wellington was phenomenal. A lot of chef's would have been jealous of how well it turned out! Well deserved indeed!

Deb, Another amazing entry!

...after almost losing the ez up several times I was done outside....

He he, Our EZ-UP canopy didn't survive this storm! Its collapsed in our back yard and my smokers are getting buried in snow!

Squirt, You had your hands full for sure! Hats off once again for all your hard work for a charity event (especially in this snow storm)!

12-13-2010, 07:23 PM
Congrats CarterQ! Your meal was beautiful.

12-13-2010, 08:05 PM
Wow! Nice cooks, everyone!

12-13-2010, 08:11 PM
Congrats CQ

12-13-2010, 09:12 PM
Now I've got go start thinking of what I might want to cook this week.

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12-13-2010, 11:38 PM
Nice job everyone!

12-14-2010, 12:48 AM
Thanks everyone! I am definitely humbled, some amazing food this week and most of it done in weather conditions that would make this Californian order takeout! I just wish we could share these cooks in person so everyone could get a taste! Oh well tasteovision is probably a few years off.

This weeks contest should be another good one. Thanks BP for supporting this, and for all you lurkers and fence post sitters - join in! It's fun, you were probably cooking anyway, might as well try and get a little somethin for it. Take some pics and post em up!

The fun of this forum is learning from each other and seeing our successes and failures.

Big Poppa
12-14-2010, 07:22 AM
I try not to post my failures! Every once in awhile I get cocky or complacent and screw up what should be impossible Pellet cooking. Makes me focus