They are off and running!  I'm at Santa Anita and you are entering the CONTEST!
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They are off and running!  I'm at Santa Anita and you are entering the CONTEST!
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Thread: They are off and running! I'm at Santa Anita and you are entering the CONTEST!

  1. #1
    Administrator Big Poppa's Avatar
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    They are off and running! I'm at Santa Anita and you are entering the CONTEST!

    OK, enough of this being too cold. Let's get this contest going. I'm rewarding the ones who support the contest and they can post a new entry this week.


    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 to everyone else who enters.

  2. #2
    Senior Member RickB's Avatar
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    Last week's entries - moved to this thread


    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



    Cut into strips for grinding.



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



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





    All done.



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



    Some ciabatta rolls so need square burgers





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



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



    Bread and into the fridge for 2 hours.



    Setup the Mak to grill. Bring up to temp.



    Start the Rings frying



    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.





    Grill the burgers and toast the buns



    Plate it up





    Enjoy!
    Keep Smoking My Friends

    Mak 2 Star General #1319
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  3. #3
    Senior Member FLBentRider's Avatar
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    Happy Birthday Surf and Turf

    Start with 3 Tri-tips and six lobster tails


    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


    After about an hour, the IT is around 100F - move to cold smoke area to rest while MAK heats up.



    Set MAK to High, add grill grates.
    Add the tails


    All done!












    MAK 2 Star #106

  4. #4
    Moderator scooter's Avatar
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    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.



    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.


    Cut off the tops of the poblanos.


    Prepare the stuffing. Mix in some grated jack cheese then stuff the peppers


    Add some more grated jack cheese on top so it'll melt and ooze down the sides!


    Marinate the shrimp in EVOO, crushed garlic, BPS Jalapeno Seasoned Salt


    Get the stuffed poblano chiles onto the MAK at 300 for approx 50-60 mins


    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.


    stuffed poblanos are done and lookin good.


    The ribeyes are also done, time to quick grill the prawns on the drum


    Drizzle with the red chile oil and fresh thyme. Lookin good!


    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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  5. #5
    Senior Member FLBentRider's Avatar
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    So can we enter another entry this week, or is it just the ones already submitted?
    MAK 2 Star #106

  6. #6
    BP's original post for this week got replaced when I merged the threads. He said he was rewarding the ones who support the contest and you can enter again this week with a new entry!
    <><
    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.

  7. #7
    Senior Member RickB's Avatar
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    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



    The spices



    Everything ready



    Into the pot



    Cook and then add some chicken stock



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



    When it is the thickness you want bottle it up



    Let’s work on the Chilis



    Roast them off



    Peel and keep for later.

    Make the filling

    Rice and shredded chicken



    Some smoked pepper jack



    Add the Mole



    Lets make the rellenos







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



    Onto the mak



    Gonna need some smoked chedder.



    Cook for 30 minutes and add the chedder



    Another 15 minutes we are ready to go



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



    Enjoy!
    Keep Smoking My Friends

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  8. #8
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    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.

    Then add pellets to the drum

    Mustered rub always goes good with Corn beef

    On the smoker

    Ready to be wrapped

    You have to have cabbage,potatoes and carrots

    Back on the smoker for a few hours

    Done and ready to be plated

    My plated i like it better than in the crock pot
    If I am not smoking meat then it will be a cigar,
    Traeger Lil Tex.
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  9. #9
    Senior Member FLBentRider's Avatar
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    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


    Almost done. At this point (lol) I separated the point, chopped it up and re-seasoned it, then back on the MAK




    Done!



    Thanks for looking.
    MAK 2 Star #106

  10. #10
    Senior Member Tatonka3A2's Avatar
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    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!!










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