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

  1. #11
    Junior Member
    Join Date
    Jan 2013
    Location
    Springfield, Oregon
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    6

    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.

    Attachment 2017Attachment 2018Attachment 2019Attachment 2020Attachment 2021
    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.
    Attached Images Attached Images

  2. #12
    Senior Member Chili Head's Avatar
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    Apr 2011
    Location
    East Central Illinois
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    2,721
    I'm seeing six separate entrants so this week will be judged! Whoooo! C'mon people show us those dishes you're cooking!
    Bradley DBS
    Weber Kettle
    Weber Genesis S-320
    Weber Q 200
    MAK 2 Star General #390
    BPS Drum Smoker

  3. #13
    Senior Member RickB's Avatar
    Join Date
    Oct 2011
    Location
    Atlanta Ga
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    1,729
    Grouper and Pasta

    Got some great looking black grouper from my fishmonger today



    Sauté some shrooms



    Then some peppers and onions



    Put the fish on the mak.



    Heat up some Marinara and add the shrooms



    Drop some fresh pasta



    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



    Enjoy!
    Keep Smoking My Friends

    Mak 2 Star General #1319
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  4. #14
    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.


    Then I got the rest of my fixins (minus the herbs) for my spicy mustard sauce out.


    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.


    Glue is mixed and on the baby backs.


    Add my home made rub



    And on the Traeger at 250.


    Two hours later it is time for some FL. I used melted butter some formerly liquid honey and some tiger sauce.


    Fast forward one more hour and we have this.


    back onto the Traeger with some polenta I made earlier in the day.


    Plated some up and poured a glass of milk. Something about ribs and milk...


    I wanted to try a side by side comparison with my mustard sauce and without.


    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.

  5. #15
    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



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

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

    griddle.







    Add the Ahi for 1 minute per side.




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

    Cayenne, Green Onions and Honey.




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

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



    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.



    Starting on the tedious process of making risotto.



    Shrimp & Salmon on the grill



    Then the Scallops and asparagus.



    And dinner is served!



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

  6. #16
    Senior Member Chili Head's Avatar
    Join Date
    Apr 2011
    Location
    East Central Illinois
    Posts
    2,721
    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!
    Bradley DBS
    Weber Kettle
    Weber Genesis S-320
    Weber Q 200
    MAK 2 Star General #390
    BPS Drum Smoker

  7. #17
    Administrator Big Poppa's Avatar
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    Jul 2010
    Location
    La Quinta California
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    8,173
    looks like we are back in a big way! great cooks and love seeing new faces!

  8. #18
    Heck of a couple weeks there. Some mighty fine looking cooks there.

  9. #19
    Congrats to the winners, it was well deserved. Thanks for judging Chili and thanks for letting up play BP.

  10. #20
    WOW! Excellent cook, the seafood looks amazing!!! Congrats on 24 years too, welcome to the contest

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