Sis in Law is the Judge Im doubling the money this weekend! Enter!

TentHunter

Moderator
Howard, I love the story too! Entertaining :)

Man there's already some pretty awesome cooks lined up and ready for SisInLaw.
 

FLBentRider

New member
Went Camping for the weekend, kicking it old school with some chicken breasts, sausage, and pellets.

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I basted with some Stubbs right before I took off the chicken.
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Juicy, perfect. Served with salad and corn on the cob.(sorry no finish pic)
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Deb

New member
Hello everyone. My name’s Kevin, never made a post here before, but I’m Deb’s son. I know a few of my pieces of work have ended up here (some ribs I made a while back, and my meatball monstrosity).

Well, I got back from my university just over a week ago and I’ve been itching to try out a recipe idea that I got from a restaurant down in Baltimore called Miss Shirley’s. Miss Shirley's Cafe - Baltimore's Best Breakfast, Brunch and Lunch

The last thing I got from there was a grapefruit brulee and a dish called, “What came first?”

Here is my version of "What came first"

So, the first thing I did was get some chicken tenders in a plastic bag with some buttermilk, some garlic, hot sauce and salt and pepper. I let that sit in the fridge for a while. Well I was doing this I threw some sausage patties on a pan and made some sausage gravy.

I also started to prepare the bacon. I set 8 pieces aside for candying. I did that by sprinkling on some brown sugar and some (gun powder) rub. I also mixed a little egg, some hashed potatoes (store bought unfortunately) and some flour in a mixing bowl with my hands. I then added some garlic salt, formed the potato into balls, and wrapped those in bacon. I then popped them into the smoker.

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Then I got to work on the chicken. I dipped them into egg, flour, then some panko bread crumbs, then put them in the smoker after the bacon was done.

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To finish it all up I put some biscuits into the oven, poached an egg on the stove top, and Deb whipped up some hollandaise sauce.

I then ripped the top off two of the biscuits, put the egg, some bacon, and the hollandaise (the egg), and in the other I placed the chicken and poured the sausage gravy on the other (the chicken).
I then plated with the hashbrown balls, (both wrapped and unwrapped) and the candied bacon.

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malawoo

New member
Honey Tritip

Decided to try Honey as The glue never did this before.Smoked on the Mak for 1 and half hours Then bumped temp to275 then Pulled at 138 It and in the warmer box brought temp to 450 and back on the flame zone for 4 minutes a side and pulled and rested 15 minutes with a temp of 145 It. I seasoned it with my own pepper and garlic mixture with 17th st. magic dust. The sweetness of the honey went into the meat with the pepper and garlic was excellent. Used a mixture of mesquite and apple pellets.
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HogSmoker

New member
Simply pork-steak

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Nothing fancy today just pork steak..
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Beans is always on our grill
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Pork-steak a grill-en tatters will be fill-en
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Trying some corn wrapped in bacon that I seen on here can't wait to try it.
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Finished product a simple pork-steak supper.. We all loved the corn thanks to who ever posted that in a earlier post.
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Wife's plant and flower garden wouldn't a Two Star General look good setting in the middle of this.. :)
 

malawoo

New member
London broil on the Mak

Prepped the london broil evoo then with a garlic and pepper blend with a touch of santa maria seasoning on smoke for a hour bumped to 245 for a hour then finnished with 325 till IT of 145 and rested for 20 minutes I cooked with mesquite and cherry mixture. Then used the pellet dump door and changed to apple pellets and decided to try a some homemade chicken,cranberry and apple sausage I made. Cooked at 225 then bumped temp to 325 till reached temp of 165 IT and pulled .
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Then the plate shot with homemade cole slaw and angel food cake with fresh strawberries and whip cream and all was very yummy and the sausage was fantastic
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Hobbit

Member
Memorial Day Beer Can Chicken

Started out with prepping the chicken for the fire with a homemade Memphis Style rub

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Using the Pellet Boss I ran my first program

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When the program ended the chicken was perfect and ready for a short rest

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While the chicken was resting the rest of the meal made a short appearance on a 450 degree grill. So I did spiced grilled onions and asparagus

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So the plated meal consisted of a quarter chicken, ranch pasta salad, asparagus wrapped in ham, grilled asparagus, and the grilled onions

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Along with some wine it was a memorial meal.

Thanks for looking.

Hobbit
 

TTNuge

New member
JT style Baby Back Ribs

Well I've been reading all I can find and it seems everyone has an opinion on how Johnny Trigg does his ribs so until the next JT/BP class I had to make my best attempt. I've convinced myself that come hell or high water I will be at the next class if it happens.

And unfortunately the first few pics were taken without a CF card in the camera, that's what happens when you leave the photo's to the amateur, next time I'll have my wife do it.

I started em off with a little Lawrys, some Blues Hog rub and then a pretty good coating of Cimmaron's Rib rub. I'm pretty sure those aren't the rubs JT uses but I had to make due.

After 2.5 hours at 225 I foiled them with a combo of squeeze Parkay, brown sugar, honey and Tiger Sauce. I then placed them meat down back on the top rack of the smoker for another 2 hours. As you can see I was also making a big batch of "Keri's Hog Apple Baked Beans" which are a HUGE hit everywhere!

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Instead of straight sauce for the last hour I made more of a glaze with some Blues Hog BBQ sauce, apple juice, a little tiger sauce and some Worcestershire. Heated it on low for about 20 minutes and then glazed the ribs when I took them out of the foil. They got a bit more glaze again with about 15 minutes to go and then pulled.

Here they are with the beans..

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I thought the look of the glaze compared to a straight BBQ sauce was outstanding.

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A poor close-up of the beans, they have apples, bacon, pulled pork, onions, yellow pepper, misc sauces and rubs, spices, etc in them.

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And finally a plated pic with the ribs, beans, cheddar biscuit, some fresh morel mushrooms and a homemade jalapeno pasta salad.

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I was worried that the ribs may be too sweet but everyone loved them and said they were the best ever. My wife even commented that they were less sweet than normal, I attribute that to the fact that the BBQ was cut down to a glaze and wasn't just a thick coating of BBQ sauce on them to finish. I really enjoyed them and will definitely tweek them some more.... and then some day I hope I can learn the real deal from the Godfather of BBQ himself!

Thanks,
Trent
 

Deb

New member
When I'm trying to be good and am craving dessert this is one of my go to recipes.

This is the Chocolate Lover's Angel Food Cake from the Cake Bible by Rose Levy Berenbaum

1/4 cup plus 1 tbsp (1 oz) dutch cocoa (I used King Arthur Double Dark Cocoa)
1/4 cup boiling water (2 oz)
2 tsp vanilla
1 3/4 cup sugar (this is split in the recipe)
1 cup (3.5 oz ) cake flour
1/4 tsp salt
2 liquid cups (17 oz) egg whites (approx 16 )
2 tsp cream of tartar

in medium bowl combine the cocoa & boiling water - mix until smooth.
whisk in vanilla

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in another medium bowl combine 3/4 cup sugar (not the entire amt above), the flour & salt - whisk to blend

In large mixing bowl (I use 6 qt bowl, 5 might do it but it will be full) beat the egg whites til frothy, add then cream of tarter and then beat until soft peaks form when the beater is raised. Gradually add in 1 cup of sugar beating until very stiff peaks form when beater is raised slowly. Remove 1 cup of the egg whites and place into cocoa mixture.

Eggs unbeaten
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getting there
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6 qt bowl almost full
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Dust the flour over the remaining whites 1/4 cup at a time and fold in quickly but gently. It is not necessary to incorporate ever speck until the last addition.

mixing the flour in
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whisk together the egg white (the 1 cup) and cocoa mixture

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starting to mix the chocolate mix with the egg whites
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fold into batter until uniform.

Pour into 10" tube pan (I used a loaf shaped angel food pan)

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bake at 350 (preheated oven) for 40 minutes until a cake tester in the center comes out clean and cake springs back when lightly pressed. (the surface will have deep cracks)

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Invert the pan, placing the tube opening over the neck of a soda or wine bottle. Let cool completely in the pan (takes about 1 1/2 hours). Loosen the sides with long metal spatula and remove from pan

both this loaf pan and my round angel food cake have little feet for inverting:

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to be continued......
 

Deb

New member
continued.....

note: this part of the post is not the "trying to be good part"

some dark cherries, maple sugar & a little Sapling maple liqeuer

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after a little time in the pellet grill plus a couple of Scooter's bananas too
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dessert:::banana on the left, cherries on the right.....

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