HOt Dang Its Cold But not too cold for a contest!!!!!!

Big Poppa

Administrator
Hey Kids!

Let get some free stuff from big poppa smokers

First place $25 store credit
second place $15 store credit
third place $10 store credit

$5 to everyone else
 

wneill20

New member
Had to do Ricks, challenge in the cook this thread so here we go Mongolian Beef & Shrimp Fried Rice.
The players everything but the kitchen sink
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Slice the steak and let it marinade for a while in egg, sesame oil garlic
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Mean while you make the sauce for the rice and beef
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Everything is cut up ready to go.
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I removed the drip pan and heat deflector from the Traeger set the Sizzle Q on the grill
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Poured some peanut oil on the grill and threw the beef and shrimp on.
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Then add the sauces and all the other ingredients to the rice and beef. And a few pot stickers. Man the grill was hot and things were moving fast
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We are almost done the whole cook only took about ten minutes
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Waiting to be served
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And my plate it was outstanding. Who would have ever thought that you could cook Chinese Food on a smoker
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FLBentRider

New member
Beef ribs fit for Fred Flintstone

Beef ribs - This is one of those "nemesis" cuts that I have not been able to get to turn out the way I wanted. I think the problem has been more with the source meat than the methods.

Started with some beef ribs from RD
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Keeping it simple with Kosher salt, pepper and Garlic
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On the MAK 2 star with Oak and Mesquite. Pellet Boss set to 275F
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Getting happy. Almost there
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Looking good. This is the 4 hour mark
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Done!
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Sliced. Wow. Like chuck roast on a stick!
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My Daughters plate
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I think she likes it!
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There is just something primal about picking up a bone with that big a hunk of meat on it and eating it.

If the source product I was using in my other attempts were this meaty, I think I would have done better in the past.

The Mrs. Wasn't real thrilled with the idea of beef ribs (given the results of my previous attempts) but she liked them.

And lets not forget dessert!

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Scallywag

New member
Mongolian BBQ Beef

Started with this..
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Cut up....
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Marinated in the vacuum marinator for an hour with this stuff..
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Gonna toast some sesame seeds while the beef is cooking..
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Smoked for 30 mins and bumped to 275 for 45 mins...
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Its cold here... we got a tiny bit of snow!
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Made some rice noodles.. added some green onions and broccoli..quick fry in a hot pan with peanut oil..
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Beef is done!
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Plated and ready to eat! Had some store bought shrimp lollipops to go with it..
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Yup.. It was a good as it looks!!!!
 

soupyjones

New member
Last week I made dinner for the missus so this week I made dinner for me. It started with some really nice Maui ribs.
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I made some of what I call teryaki sauce as a marinade and a bit extra for mopping. Here are the players.
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After a few hours I dried them off and hit them with some LLwP. Like an idiot I forgot to take a pic at that point. But here they are on the Traeger running at 300.
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Left them for 10 flipped and mopped, 10 more and done. plated up with some baked taters and bacon with a salad.
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I was awfully happy with how it all came out. Thanks for looking
 

7sanders

New member
Not much time for a long smoke, had to go with a quick grill this weekend...
(too busy installing 2 new garage doors, a sliding patio door, repairing and painting a termite damaged wall in one kids' bedroom, 8 year old's basketball game, 12 year old in a free throw contest, and then cheering on the hometown college basketball team to a win - Go SHOX!) the family voted for take-out, but I had a craving for a taste of summer:

Start with some boneless/skinless chicken breasts
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pounded out with the mallet just to uniform thickness

season with some John Henry's Pecan Rub
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Yoder fired up with mesquite pellets and grill grates inserted... toss on the chicken
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flipped and ready to bring inside
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sliced up the chicken and placed on top of a bed of mixed lettuce, black beans, corn, diced red onion, diced bell peppers, tri-color tortilla strips, and then drizzled with some KC Masterpiece thinned with apple juice.

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Much healthier version of my favorite salad that Chili's took off their menu a few years ago. This is my all time favorite meal in the summer, when half of the ingredients were picked that morning in my garden. (Come on spring... where are you????)
 

scooter

Moderator
Surf and Turf in Santa Maria

Tri tip and lobster with shaved brussels sprouts sauted with bacon and shallots, and a baked potato

Used a red oak chunk and pellets for smoke flavor and slow cooked at 275 until 138 internal then pulled and hit it with compound steak butter then rested. After resting threw it over rocket hot coals to quick sear the outside
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Basted the tails with garlic butter and threw them over hot coals to carmelize the outside
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Tritip is done, final rest period
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Oh yeah!!! So juicy
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Tails are done!
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Plated with a nice V. Sattui Off-Dry Riesling

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Chili Head

New member
Nice job guys! Great looking food!
I was hoping for more participation but I think the blizzard may have played a role in that.

Here we go..

First place
Wneill20 - Mongolian beef and shrimp fried rice.


Second place
Scooter - tri tip with shaved Brussels sprouts


Third place
FLBentRider - beef ribs

Congrats guys!
Once again all the food looked great!

Thanks BP for sponsoring!
 

wneill20

New member
WOW Didn't see this one coming ! I do agree post up people the more the merrier.
Thanks Chili for judging,not many cooks this week but they were some of the best that i have seen in awhile. Great job guys and as always Thanks BP for the play ground.
 

Kite

New member
No post here from me this week - made another meatloaf and I figure you guys have had enough of that. But Mrs Kite and I can't seem to get enough - we love those things!!! And they make great lunches through the week. But maybe next week we will have something if we don't go sailing.
 

scooter

Moderator
Congrats Wes and Bent! And to all who posted their cooks!

Thank you Chili for judging and to BP for the stage and prize money!!


Sent from my iPhone using Tapatalk while driving one handed!
 
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