Come get free Big Poppa Smokers Stuff Contest!!!!!!
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Come get free Big Poppa Smokers Stuff Contest!!!!!!
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Thread: Come get free Big Poppa Smokers Stuff Contest!!!!!!

  1. #1
    Administrator Big Poppa's Avatar
    Join Date
    Jul 2010
    La Quinta California

    Come get free Big Poppa Smokers Stuff Contest!!!!!!

    Here we go again!!!

    Enter to win You cant win if you dont enter and everybody that enters wins!

    first prize $25 Store Credit to Big Poppa Smokers
    Second Prize $15 Store Credit to Big Poppa Smokers
    Third Prize $10 Store Credit to Big Poppa Smokers

    everybody else that enters gets a $5 credit.

    Comeon lurkers and us some stuff!
    Last edited by scooter; 03-29-2013 at 05:43 PM.

  2. #2
    Senior Member
    Join Date
    Dec 2011
    Murrieta Ca
    Hey BP i think you have a typo third place $19.
    If I am not smoking meat then it will be a cigar,
    Traeger Lil Tex.
    Custom Built Pellet Smoker
    Weber Geneses Gold Gasser.
    Big Poppa UDS

  3. #3
    Moderator scooter's Avatar
    Join Date
    Oct 2010
    SF Bay Area, CA
    Thanks Wes

    Sent from my iPhone using Tapatalk while driving one handed!
    - MAK owner for life! -
    2015 2 Star General prototype #0 with WiFi and beta FlashFire™ Ignition System
    2009 2 Star General #28
    2 BPS Engineered Drum Smokers, steel & stainless steel
    Smokin' Yankee's Competition BBQ Team

  4. #4
    Ok, more seafood! We love this time of year. Halibut season opened last Sunday. This fish was swimming yesterday.

    Some of the nicest Ahi I've seen. It's a thousand times better fish than last weeks cook.

    It' unseasonably warm here, should be more like 55 degrees, but it's 70 and gorgeous.

    Some Desert Gold on the Ahi and sesame seeds. Oops, you'll need to wait for the grilling pic for that!

    Halibut I kinda stole from BP, but I put Desert Gold, Mustard and then put on the potato slices. Then sprinked with Hawaiian black salt.

    A hot slaw of cabbage, carrots and onion with a little Yoshida's. The leftover potatoes as a tiny side dish.

    Onto the Yoder...

    Time to eat! The entire meal from prep to plate was less than 30 minutes. This is one of the main reasons I love doing seafood on the pellet machine.

  5. #5
    A great start to the contest. Love it!
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  6. #6
    Working all week so only chance I had to cook something.
    First try at some beef ribs. Wasn't sure how they would turn out so better have a backup.

    Time for a little foil

    looking good

    Beef ribs turned out pretty good. Not like the pork but ok.

  7. #7
    My family did not do the big traditional turkey or ham dinner this year. Instead we spent the day hanging out and making sushi. Living in a small town in a landlocked area means that getting my hands on sushi grade fresh fish is mighty difficult. Enter pellets!

    Friday night I got started by brining some walleye in a green tea brine for an hour then smoking it with some maple pellets and green tea leaves. Oh yeah I also cleaned my Traeger up that after noon.
    Ohhh shiney!

    And the fish.

    Saturday I thought we were having the family over to our place but we wound up going to my moms instead. They have my old gasser so I took some pellets with me.

    While the old rig was warming up I toasted my nori.

    Once I had it toasted I added my smoke pouch and cranked the heat. Once it was good and hot I put on some skewers of shrimp and some scallops along with my smoked walleye and a couple pieces of chicken.

    I cooked it all fairly fast and dirty so it didn't catch as much smoke as I was hoping for. But here it is off the grill.

    I had great intentions of getting some pics as we rolled our sushi up but it did not happen. Turns out it is a messy job making this stuff. Here is what we wound up with.

    It was a fun way to spend time with the family. And it did not hurt that everything turned out so well. Thanks for looking guys.

  8. #8
    Senior Member
    Join Date
    Jan 2012
    Lake Stevens, WA

    Prep for Easter

    This year for Easter I decided I was going to cure and smoke the ham for the our ever-enlarging family get tgether. This started two weeks ago with the brining and curing the leg of pork and then into the smoker for the 36 hr. smoking process.

    The ham in the Bradley ready to smoke. The smoke generator crapped out right at the start, so I loaded up the AMAzen pellet smoker with BD maple and apple pellets for 6 hrs. of smoke.

    After 36 hrs. and IT of 145F. Now off to the fridge for a few days wrapped tightly in plastic wrap and foil.

    The ham is now in the UDS getting cooked for the big meal. It sure do smell good! More to follow.....
    Well, everyone was starving, so I had to carve the ham before I snapped a picture. Here's one side completely gone.

    The plated selection of the feast clockwise from top: ham, sour cream cucumber salad,strawberry/almond/ basil salad, cheese and red pepper latkas, scalloped taters, center-scalloped green bean casserole.

    And for dessert, your choice...white chocolate raspberry swirl cheesecake or pistachio cake.Mmmm
    Apparently the home cured ham was a success. I've been appointed the head hambone for life.

    Enjoy! We sure did.
    Last edited by Salmonsmoker; 03-31-2013 at 09:15 PM.

  9. #9
    Senior Member FLBentRider's Avatar
    Join Date
    Oct 2010
    Palm Beach Gardens, Florida

    Baby Back ribs with Foil love sauce

    Started with 5 racks of baby backs, applied Alton brown rub with 1/2 the salt.
    On the MAK for 2 hours @ 225F with BD Hickory

    Time for some Foil Love - Foil wrap with more rub, butter, honey and a couple of glugs of white wine.

    2 hours in the foil, one @ 225F, one @ 250F

    After the foil, pour all of the liquid from the foil into a pot. de-fat with a fat separator or by skimming it off the top.

    Bring to a boil, stirring frequently, until reduced by at least 1/2, or until it starts to thicken.


    Plated with homemade mac and cheese and roasted garlic broccoli

    yeah, they were good!
    MAK 2 Star #106

  10. #10
    Senior Member RickB's Avatar
    Join Date
    Oct 2011
    Atlanta Ga
    Rib Roast and Veg

    Season and put a 5 lb rib roast on the mak.

    On at 225 with a hickory load for 4-5 hours till a it of 125

    Prep some taters with a little S&P, duck fat and garlic powder. In the oven for 1 hr at 400

    Prep some brussel sprouts

    Cook for 35 minutes at 400

    Roast done

    Rest for 20 minutes

    Pull the taters and sprouts

    Time to eat. A little aujus on the side

    Keep Smoking My Friends

    Mak 2 Star General #1319
    2 Star Full Flame Zone
    Mak WIFI
    Weber Performer


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