Deb is the judge! This Weeks Contest!!!!!

Big Poppa

Administrator
Ok Deb takes her usual every other week seat! She is the judge!
Less than six cooks enter it is a ten dollar gift credit to Big Poppa Smokers

more than 6

First place $25 Credit to Big Poppa Smokers

Second place Pelletsmoking.com hoodie

third prize 6 Big Poppa Smokers Coozies

Lets keep the steak alive of awesome food shots!
 

CarterQ

Moderator
"Last Meal" Crusted Rack of Lamb

Leaving for Australia tonight for a week, so I had to get one last fix on the smoker. Decided to do some rack of lamb for a nice little dinner with the family.

Got a couple 1lb racks

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Seasoned with just salt and pepper to start

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Made up the crust, bread crumbs, fresh rosemary, minced garlic (I cheated and used the stuff from a jar), salt and pepper.

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Got the MAK griddle running at 400 and put the lamb on for 2 minutes a side

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Ready for crust

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Rubbed them with Sierra Nevada Pale Ale Mustard and rolled them in the bread crumb mix

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Back on the MAK @425 until they hit an IT of 140

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CarterQ

Moderator
"Last Meal" Crusted Rack of Lamb Continued

Ready to pull off

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Let the lamb rest about 10 minutes, sliced and served up with a salad and my wifes roasted balsamic red potatoes

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These came out great, definitely need to do more lamb on the MAK, next time I will pull a little earlier and maybe trim more fat off, but all in all a great meal. Now I just hope I can make it a week with no pellet cooking!
 

squirtthecat

New member
My Big Fat Tire(d) Gunpowder Brisket

2 actually.

A pair of 14 pound packers rubbed up with Gunpowder Rub (mixed by a butcher in Huntsville, AL - not the commercial stuff) Getting 3 hours of smoke on the MAK 1 Star.

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One goes into the braise. Main ingredient:

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The next morning..

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The 'nekkid' brisket gets pulled at 185° and foiled. (the boated brisket is covered in foile and tossed in a warm oven)

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Later on... Slice the Fat Tired brisket up in small pieces for 'brisket sliders'. The braise is strained and dumped over it in the crock pot.

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Flash forward a few hours to Trivia Night at my wife's school.

Here is a slider plated up:

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squirtthecat

New member
Trivial Smoked Shredded Chicken

Split chicken breasts, Jan's Rub and smoke. ;D

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I pulled them when they 161° or so.

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Covered in foil and piled in OS coolers for a couple hours to 'steam' a bit.


Donned my Dr No gloves and went to work skinning/pulling the meat.

The pan drippings went in the crockpot over the shredded chicken.

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A couple hours later, here is the 'meat buffet' at MrsSTC's school. (smoked meat and wine is not a regular fixture in the Kindergarten classroom ;))

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We stunk at the Trivia Night questions, but we ate good!
 

Deb

New member
;) I haven't decided if it's a good thing or not to tease the judge with the Fat Tire that she can not buy ;)
 

squirtthecat

New member
Kitchen Sink Rubbed Butts

3 butts rubbed down with some CYM and a blend of Plowboys Yardbird, Salt Lick (the real stuff - not my clone), Head Country, and a couple tablespoons of Rodak's Coffee rub.

(mixed over the kitchen sink ;))

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12 hours of Traeger lovin' later.

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Foiled and piled in coolers for about 4.5 hours, then pulled.

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15 pounds, tucked away for a rainy day... I hope the Turasky folk don't mind me reusing their containers all of the time. :D

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FLBentRider

New member
SRF Brisket ala MAK

Snake River Farms American Wagyu Brisket, 14.76lbs
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Wild Willy's #1
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Into the MAK - four hours on SMOKE, then 200F
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IT 180F - into FTC it goes
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Buffalo chicken dip
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Brisket out of FTC
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Plated with baked corn and roasted potatoes
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sparky

New member
well, i thought i would go out of box. not like i haven't been there before. so here it goes.
pork butt, sierra nevada beer (use the kids beer), texas mango (for glue), honey rub, hasty bake and raw sugar.
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next morning
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took out at 185º. added can of peaches, texas pepper (apple) and honey rub.
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took out at 203º
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end results
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it was alright. my son took it to tahoe for tonights dinner in the hotel room.
 
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sparky

New member
today's lunch. 1 new york, 2 rib eyes.
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onto the meph
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3 minutes, turned 45º / flip 3 minutes, turned 45º. then off.
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umm, good.
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.
it was very tasty.
 

Rip

New member
Friday dinner - Ribs and Apple Dumplings

Friday I decided to work off a few of the items I've been collecting on my "Must Try" list.

Leaning heavily on previous posts by Bear and Sparky, I cooked my first pellet smoked ribs...three slabs of back ribs

I removed the membrane, applied rub, and let sit for an hour before cooking at 225.

2 1/2 hours - naked
1 hour - foiled with brown sugar, honey, and butter pats (opening this was like heaven)
30 min - covered with sauce (was going to do 30 naked, 30 sauced, but they were too close to done coming out of the foil)
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The family enjoyed them very much...I'm now allowed to make ribs again!

How to top this? With dessert!

Copying Cowgirls "Apple Smoked Apple Dumplings", (as found on BigPoppaSmoking gallery under Appetizers), was high on my list of must trys.

We have a gadget which cores, peels, and spiral cuts apples, so we used this and just stacked the spiral cuts in groups with the brown sugar and cinammon sprinked on each.

Otherwise, this is Cowgirl's recipe.

Ready to smoke, 275 for a bit, then 300, ~1 1/2 hours
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The finished product, vanilla ice cream, hot caramel, and pecans
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The verdict: OMG, if you haven't tried these yet, get going! They were fantastic!
Thanks Jeanie!!!

Saturday - Appetizers

Saturday was leftover ribs...had to make some appetizers....so I decided to make some Jalapeno treats, variations of ABT's and Armadillo eggs.

Mix cream cheese, cooked shrimp, fresh pinapple and spices in a food processor. Removed most of the seeds and membrane from the Jalapenos...but not all!

All Jalapenos were then stuffed with the cream cheese mixture and a slice of pineapple too.

Some were then covered in Jimmy Dean Hot pork sausage, some were wrapped in bacon, and some were left unwrapped.
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After smoking 1 1/2 hours at 225, they were pulled and the unwrapped ones were wrapped in crescent roll dough and put back on at 375 for about 15 minutes (could have gone a little longer)
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The filling had a good zing and the pineapple chunks made a nice sweetness to go with the hot. The ones with dough on them had a nice crust (was trying to emulate deep fried poppers without the fat), might call them Crusty Poppers, or maybe Bread Bombs.

Sunday Dinner - Spatchcock Chicken

Two whole chickens, spatchcocked, rinsed, covered in EVOO with minced garlic and seasoning.
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250 for 30 minutes, then 300 until IT 155, then 400 for another 20 minutes. I would have done 250 the whole way (to 155) but was trying to meet a meal deadline. The dark chunks are minced garlic chunks which got nice and toasted.
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Plated with homemade mash potatoes and salad, very tasting (already looking forward to leftovers tomorrow! (I had three perfect pieces set out for this photo, the rest was on the serving plate, when I got back from getting the camera my wife had already eaten them!)
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I'm going to need more pellets soon!!!

Oh, btw, it's not just the family that's sold on pellet smoking, here I'm carving the chicken.
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