Found this recipe on YouTube and thought to try it on my MAK 2 Star.
It's an Eggplant Parmesan recipe that's been adapted into a lasagna. The family is from Puglia (Southeast Italy) and their secret ingredient is adding Mortadella to the layers.
Full recipe here: Eggplant Parmigiana, Pugliese...
My brother Mike got me inspired to do a ROL yesterday. I didn't have the time to marinate one like I usually do so I bought a rosemary/garlic preseasoned frozen rack at Trader Joes. I cut open the bag and added some olive oil and white wine and let set for about an hour before putting it on the...
Smokeslinger gifted me a beautiful 17+lb prime brisket. I tucked it into my freezer until now. Took it out recently and smoked it on the 2015 prototype.
Injected with Cattleprod, Worcestershire for glue, Butchers Brisket rub and Cash Cow.
Ready to wrap
Burnt ends almost...
We competed at Rohnert Park, CA on Saturday. This was our third contest this year and we fired on enough cylinders to win. We are beyond ecstatic!
3rd Place chicken
2nd Place ribs
1st Place pork
14th Place brisket
Our brisket almost sunk us but it was enough to take the top spot by 1 point...
A buddy of mine is at the event and took the VIP offering. Here are some of the images he's sent to me. Posting them with his permission.
Whole Hog Division
Big Bob Gibson
WORLD CHAMPION 2015 -- The Shed
Jack's Old South
Aside from coming about a half point shy of earning another 700 pin in winning Reserve Grand Champion at Lake Havasu today, BP hit a perfect 180 score in brisket. To put that into perspective for those who don't compete, a 180 score is when all 6 judges at the table found BPS's brisket entry...
I'm involved in teaching an Advanced Judging class put on by the CBBQA. Our purpose is to help judges get a deeper understanding of the sport and product. There's around 7 instructors each teaching a different topic. The class will be taught in the next 2 weekends so time is of the essence...
This is written for normal people, not necessarily for this group although I found some cuts I've not heard of before, or at least not listed as the name they're using.
12 Steaks you haven't been eating but need to
Filet mignon sucks: famous chefs reveal the most...
I've been researching comp chicken trimming for months and have heard several competitors mention they either remove or cut the vein in a chicken thigh and I've seen one perform surgery on a thigh to completely remove a tendon. At first I thought this was crazy. As a judge I expect thighs to...
Our chicken recipe was the lowest performer of our four comp meats in the 2013 season. I've been sacrificing many, many chicken thighs recently in the off season to come up with something that I hope will bring up our chicken scores.
This last batch came out very good and I'm getting close to...
one of my favorite MAK chicken recipes. Very simple to make. aka, 40 cloves of garlic and a chicken.
The supporting cast:
Roasted baby zuchini's and sugar snap peas
Roasted crimini mushrooms and onions
Grilled artichokes with balsamic vinegar, EVOO, crushed garlic and herbs brushed on
Dinner tonight, pork chops dusted with BPS Money and Simply Marvelous Cherry rubs on the drum and roasted Yukons and criminis on the MAK dusted with Desert Gold. And roasted asparagus and onions with pink Himalaya salt
Was at Costco today and Aidells was there sampling some of their sausages...
Tonights dinner is red neck sous vide Chuck Eye steaks seasoned with whiskey balsamic glaze, DSSR and a Simply Marvelous Cherry rub accent.
To go on the finished steaks I made a blue cheese compound butter and some MAK smoked steakhouse mushrooms.
To go along with the steak we made MAK smoked...
I posted about this on another thread but thought I'd start its own thread and add to it with some pics. My favorite part of a rib roast or ribeye steak isn't the eye of a ribeye but the meat that surrounds the eye.
It has a few names: top meat, cap meat, spinalis dorsi (thanks Really Nice!)...
*Sugar Free* Jellied Cranberry Sauce!
27g net carbs per serving - vs - 4.2g net carbs per serving
I'm an admitted Ocean Spray Jellied Cranberry Sauce nut. Always have been. I never liked the whole berry stuff. Even preferring the canned jellied sauce over any homemade whole berry sauce I've...