Ok memorial day blow out contest!!!!more prizes~!!!!!!!

[FLBentRider]

There were some other items:

Plated with a Kalik (move over FT, I have a new favorite beer)

To say the beef was hit would be an understatement. The five spice powder, smokey bark, beef, onions and the pineapple was a great combination with just a hint of sweetness. I received many compliments from the guests. I will definitely be doing this again.

No leftovers!

Mojito's all around!

 

[Meat Man]

Beef Tomahawk Steak

OK we've been watching this show on TV called Meat Men. One of their signature cuts is called the tomahawk, a giant bone in ribeye steak. Here's our version. A little EVO, a good smattering of BPS Double Secret Steak Rub, and a MAK grill reverse sear.

BTW there was no way in **** I could finish that 36 oz. monster.

 

[Deb]

Just ribs.....

not alot of pics.... three racks , all Little Louie's w Pepper - first - foil love brown sugar, butter, honey second - foil love brown sugar, butter, Mike's hot honey third no foil - glaze at the end with Mike's hot honey, regular honey, orange juice, a little vinegar
after the two came out of the foil...

served them up with mac & cheese (made with smoked cheddar), corn, cucumber salad

onto the dessert - triple berry cobbler
mixed up a batter (cake like) into the pan, topped with berries
into the MAK

with a little whipped cream

 

[tatersalad]

wild-caught Copper River (Alaska) salmon

fresh Florida corn on the cob

the Mrs. made a nice salad

 

[roburado]

MAK-Smoked Italian Sausage and Peppers

We like the Italian Sausage that our Costco store sells. De Bebe usually cooks them up on the stove. This time, we decided that we'd do it on the MAK.

First, I started smoking some sausage. We figured we'd use some for the sausage and peppers. Some we'd save for other applications like breakfast or whatever.

Next, we got sliced an onion, some bell peppers, and garlic. We packed all that in foil with some garlic olive oil and salt. That went on to the MAK to cook with the sausage.

At around 145F or so, I had a look at the sausage. Then, I grilled them up on the grill grates. I turned up the heat to high for that. Here's what I got at the end.

De Bebe took a bite out of one...okay, so did I.

Some canned, peeled San Marzano Tomatoes got mashed and got some Italian seasoning.

I went ahead and blasted the foil package with the onions, garlic, and peppers on high. After they got nice and caramelized, they and all their juices went into the tomatoes.

Apply heat (oh, around 250F) and smoke.

 

[roburado]

MAK-Smoked Italian Sausage and Peppers, Part 2

The final product in my bowl.

Serve with some fresh mozzarella seasoned with salt, pepper, and garlic olive oil.

We even got a smoke ring on the sausage.

The flavors really stood out well. The distinct sweet flavors of the onions and the peppers didn't get muddled. We were really able to taste both very clearly. The smoking of the sausage added that gorgeous smoky flavor and gave us a nice snap when biting into the sausage. I think we're going to do sausage and peppers like this from now on. Next time, we'll add some fresh basil to the sauce.

 

[jimsbarbecue]

Chicken thighs

So I was bending Jody's ear while he did chicken prep in Vegas. Took some inspiration and methods from how the Big Poppa team does their chicken and added our own changes based on taste. Start by removing the skin and trimming. season the chicken and let it rest before wrapping the skin back around the thigh and on to the cooker. We cook within 10 degrees of the finish temp and remove from the grill and remove the skin . Wait a minute and brush with your favorite BBQ sauce and back on the MAK grill . All done with the flame zone covers on. We do want to try the last part next time with the Flame Zone covers off for fun.We smoked the chicken for 45 minutes and then the Pellet Boss was set to raise the temp to 400 when the 45 minutes was up, cook until preset temp when the alarm went off letting me know it was time.

This was Dinner

 

[MossyMO]

Memorial Brisket, Burnt Ends and a few extra's

Started out with a 13 lb. packer brisket and injected it with a mixture of Tatonka Dust and water and let it set refrigerated for a day and half. Then gave it a coat of Roasted Garlic Olive Oil, rubbed with a combination of Tatonka Dust and Canadian Steak Seasoning; at this point it was on to the Yoder to smoke a couple of hours at 150º and then turn up to 225º for the duration getting smoked with charcoal pellets and then oak; for the first 6 hours I also had an A-MAZE-N smoker with oak pellets and an upper layer of charcoal pellets for a steady additional smoke.


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Ribs trimmed and ready for some rub, went with 3 different flavors; Balsamic Whiskey Glaze with Wee Willy's Whiskey rub, Balsamic Cherry Glaze with Pete's Firehouse rub and Balsamic Cherry Glaze with Smokin Gun Sweet Heat rub.


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When the brisket reached the 160º area the point and flat were separated. The flat got double wrapped in foil with a little wine added for moisture and back in to the heat till it reached 200º. The point was chunked up for burnt ends.


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Now for corn on the cob. This was soaked in cold water for just over an hour, pulled back the husk and removed the silk and season it with some Desert Gold and olive oil, pull the husk back over the cob's kernal's, wrapped a twist tie around the end of the husk to keep it all together and put on the grill.


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After an hour and a half on the grill the corn cobs were husked and placed back on the grill to get a little color.



to be continued...

 

[MossyMO]

Memorial Brisket, Burnt Ends and a few extra's

Brisket slicing... my injection job needs a little work as you can see...


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Here is the plated pic with the finale of seedless watermelon to mark the beginning of summer with a fine Memorial Day!


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Thanks for looking!

 

[dmaxnaz]

Dessert!

 

[dmaxnaz]

Nice Tamahawk Meatman!

 

[Tatonka3A2]

Creamy Cheesy Seafood Enchiladas & Cheesecake Stuffed Peaches

Started out by sauteing some green onions and garlic in some butter until they were tender. Then added some broth and clam juice and brought those to a boil. In the meantime I got all my seafood players into a pan for smoking – 2lbs of shrimp, 1lb of scallops and 1lb or crab meat roughly chopped. Once the broth and clam juice came to a boil I added that to the seafood along with some white pepper and Soileau’s. I let this smoke at 170° for about 30mins using Oak pellets. Once the seafood was all cooked I drained the liquid (keeping for the next step) and put the seafood back on the Yoder to get some more smoke while I was making the sauce.





Melted butter and stirred in flour until it was smooth. Add in milk and reserved cooking liquid from step one. Bring back to a boil and cook for about 2 mins until thickened. Remove from heat and stir in cream and shredded parmesan cheese.





Once cheese is melted - spoon some to the bottom of your 9x13 pan so your enchiladas don’t stick.





Next add your seafood to the sauce. Spoon some of the Yummy goodness onto your burrito shells.








Add all the rolled up burritos to your pan.





Top burritos with remaining sauce.





Next, add more cheese!! What else!! And back to the Yoder to heat through and get some smoke.





Plated up with some spanish rice.





One of my favorite meals just got better with some smoke!! This was the first time making it on the Yoder and it will be made there every time now!! Nothing like some seafood love!!!






Cheesecake Stuffed Peaches to be continued.....

 

[Tatonka3A2]

Cheesecake Stuffed Peaches continued....

I got this recipe from a friend and just knew I had to try it on the Yoder!!

Cheesecake Stuffed Peaches
6 peaches, halved and pitted
1/4 cup butter, melted
3 Tbsp. cinnamon-sugar
1/2 of and 8 oz pkg. cream cheese softened
1/4 cup sugar
1 egg yolk
1 1/2 tsp. vanilla

*Cinnamon - sugar = 3 Tbsp sugar and 1 tsp cinnamon

I only did 3 peaches because the selection here wasn't real good yet at the grocery store.

Take each half and slice a little of the bottom so that the peach will sit flat.





Dip each peach half into the melted butter to coat. Arrange peach halves, cut sides up, on pan.





Sprinkle cut sides with cinnamon-sugar. Set aside.





In mixing bowl beat cream cheese on med speed until smooth. Add sugar, egg yolk and vanilla. Beat until combined. Spoon cream cheese mixture into peach centers. Onto the Yoder they go with Maple pellets.





Once cooked I topped with chopped walnuts and caramel sauce. YUMMY!!!!

 

[squirtthecat]

Saucy Chicks in a Blanket

Easy now..

Here we go. Shredded chicken parts, a can of shrooms, all chopped up. Add a dollup of BBQ sauce. Open up a 99 cent can of crescent rolls and lets do this..

MAK is screaming hot.

It was ugly, but they are ready to go on.

Wide-angle shot - for a reason.

Almost there.

Done! Pull them inside to rest a bit.

Plated up with pasta salad and some 'Thunder & Lightning' cuke salad from my buddy Hal.

Not bad for leftovers!

 

[TentHunter]

Back to Back Parties - Part 1

Nothing too fancy, just a lot of food cooked over two days for back to back parties. My Daughter's B-Day party was yesterday with a large handful of her friends plus family. Then today was Memorial Day with friends & family.


For my daughters B-Day Party She requested:

Armadillo Egg Poppers (both Jalapenos & sweet peppers)...

Zesty Lemon-Lime Chicken Wings...

and BBQ Burger Sliders & Tater Tots (forgot to get a pick of these on the grill)

All done and served!

Continued -->

 

[TentHunter]

Back to Back Parties - Part 2

And now on to the Memorial Day feast. We invited a friend to join us on this special day. He's a retired Master Sergeant who served in both the Army & Airforce (attached by the Army). Most of his friends call him Sergeant Franky. It was an honor to have him join us!

And now on to the Memorial Day feast. We invited a friend to join us on this special day. He's a retired career veteran, a Master Sergeant, who served in both the Army & Airforce (attached by the Army). Most of his friends call him Sergeant Franky. It was an honor to have him join us!

We put on 3 racks of Beef ribs and my mom brought a big pack of western-style pork ribs...

A pot of Apple-Jack Beans went on the Stoven (homemade baked beans with apples, Bacon & some Jack Daniels)...

After foiling the ribs, they were put back on and sauced...

The beans were done so while we waited for the ribs to finish, we put on some Italian Sausage for sliders...

Everything is done so lets get the ribs sliced (boy do I like the convenience of the disposable cutting mats)!

TIME TO EAT (that's Sarge in the background ready to dig in)!!!

The 24 Italian Sausage Sliders disappeared quickly!

Look at that smoke ring! High humidity today.

What a great two days of cooking & time spent with family & friends!

 

[roburado]

So, who won?

 

[CarterQ]

Sorry for the delay in judging this week. Rick is off on vacation and off the grid so he was not able to judge this weeks contest. He asked if I could cover for him so here we go-

First off it looks like we missed the bonus round of prizes by a hair with only 19 cooks entering so unless someone tells me otherwise its win place and show with the standard prizes and 5 bucks for participating.

So without further ado, your winners are:

3rd Place- Scallywag and his Beef Bourguignon

2nd Place- Flbentrider's Hawaiian Pulled Beef

1st Place- bflodan and Rao's Lemon Chicken

All I can say is this, judging this was not fun! Everything looks great, you'd be hard pressed to show me a better group of outdoor cooks on any forum. Great job everyone and thanks for entering.

 

[sparky]

that was a fun weekend cook.

 

[TentHunter]

that was a fun weekend cook.

Agreed 100%!

Congrats everyone!


P.S. Tom, thanks for filling in and judging this one. Rick owes you big time!