• If you are a registered member of the PelletSmoking.com Forums and you are having trouble logging in, first try asking for a password reset on the login form. That should send a verification email to your registered email account. If you don't see it within 5-15 minutes, check your spam/junk folder. If you still can't log in, please use our Contact Form to send details and obtain assistance from staff. Once you are logged in, make sure that the "Stay logged in" box is checked so your session doesn't time out until you manually log out.

3/22/2013 Contest - Third weeks a charm/...Lets get some entries this week!

Big Poppa

Administrator
Cmon you can do it Fire up that pellet pooper and toss some meat on and pick my pockets.

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 Store credit to everyone else that enters!
 
Last edited by a moderator:

RickB

New member
Last 2 week's entries - moved to this carry-over contest


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

IMG_1978_zpsf05905ab.jpg


Cut into strips for grinding.

IMG_1979_zps4e40606b.jpg


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

IMG_1980_zpsd4c961e4.jpg


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

IMG_1981_zps21814cb3.jpg


IMG_1982_zps9d3a8d2d.jpg


All done.

IMG_1983_zps88fdd8aa.jpg


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

IMG_1995_zpsaa220b26.jpg


Some ciabatta rolls so need square burgers

IMG_1993_zps98233ac6.jpg


IMG_1996_zps4e6ebfc1.jpg


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

IMG_1989_zps95636865.jpg


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

IMG_1988_zps6b209bf1.jpg


Bread and into the fridge for 2 hours.

IMG_1990_zps22a12b7f.jpg


Setup the Mak to grill. Bring up to temp.

IMG_1994_zpse58db3ca.jpg


Start the Rings frying

IMG_1998_zps02faf703.jpg


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.

IMG_1992_zps36ce8470.jpg


IMG_1997_zpsb8f5ef25.jpg


Grill the burgers and toast the buns

IMG_1999_zpsb208d6dd.jpg


Plate it up

IMG_2001_zps38e87f50.jpg


IMG_2003_zpsc1c32d7f.jpg


Enjoy!
 
Last edited by a moderator:

FLBentRider

New member
Happy Birthday Surf and Turf

Start with 3 Tri-tips and six lobster tails
DSC_3527_zps3ab48d0c.jpg


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
DSC_3529_zps0ee0aa7f.jpg


After about an hour, the IT is around 100F - move to cold smoke area to rest while MAK heats up.
DSC_3530_zps8c8f6cc1.jpg

DSC_3531_zps7313f3b7.jpg


Set MAK to High, add grill grates.
Add the tails
DSC_3533_zps65b00ee6.jpg


All done!
DSC_3534_zps323b5858.jpg

DSC_3535_zpsd005ea82.jpg

DSC_3536_zps8f46a7b8.jpg

DSC_3538_zpsa4171427.jpg

DSC_3539_zpse6f9abba.jpg

DSC_3540_zps8e148f81.jpg

DSC_3541_zpsaaa4b814.jpg

DSC_3542_zps3cfc1ef7.jpg

DSC_3543_zpse40d63bb.jpg

DSC_3544_zpsfffa5ab1.jpg

DSC_3545_zps7f0c9d04.jpg

DSC_3546_zpsbf07bdee.jpg

DSC_3549_zps1a060027.jpg
 

scooter

Moderator
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.
IMG_0590_zpsaf2d7fc6.jpg

IMG_0671_zpsf51daf59.jpg


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.
IMG_0594_zpsa849e423.jpg


Cut off the tops of the poblanos.
IMG_0596_zps187b6e26.jpg


Prepare the stuffing. Mix in some grated jack cheese then stuff the peppers
IMG_0601_zps2d595612.jpg


Add some more grated jack cheese on top so it'll melt and ooze down the sides!
IMG_0605_zpsdc8399f5.jpg


Marinate the shrimp in EVOO, crushed garlic, BPS Jalapeno Seasoned Salt
IMG_0618_zps5306353e.jpg


Get the stuffed poblano chiles onto the MAK at 300 for approx 50-60 mins
IMG_0628_zpseec1cbf0.jpg


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.
IMG_0630_zps364bbb33.jpg


stuffed poblanos are done and lookin good.
IMG_0645_zps6f8822f4.jpg


The ribeyes are also done, time to quick grill the prawns on the drum
IMG_0650_zps0ea5f5ca.jpg


Drizzle with the red chile oil and fresh thyme. Lookin good!
IMG_0652_zps1a786565.jpg


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!

IMG_0663_zps7ce3c823.jpg

IMG_0665_zps35d9e8f4.jpg

IMG_0660_zps5f4eb9ff.jpg

IMG_0661_zpsafa448c8.jpg

IMG_0662_zps8a4d2f8f.jpg

IMG_0668_zpse2de193d.jpg
 
Last edited:

RickB

New member
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

IMG_1782_zpsedeb86ca.jpg


The spices

IMG_1783_zpsc6119ce7.jpg


Everything ready

IMG_1786-1_zpsdb93b6d7.jpg


Into the pot

IMG_1788-1_zpsf2f4b3f2.jpg


Cook and then add some chicken stock

IMG_1789-1_zpscb575053.jpg


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

IMG_1790-1_zpsa04f4de4.jpg


When it is the thickness you want bottle it up

IMG_1793-1_zpsa34332e3.jpg


Let’s work on the Chilis

IMG_2035_zpsbef78818.jpg


Roast them off

IMG_2036_zps432b34b2.jpg


Peel and keep for later.

Make the filling

Rice and shredded chicken

IMG_2038_zpscfe380f4.jpg


Some smoked pepper jack

IMG_2041_zpsbaddb91a.jpg


Add the Mole

IMG_2044_zpsed9d844f.jpg


Lets make the rellenos

IMG_2046_zps977ef141.jpg


IMG_2047_zpsdf7470a4.jpg


IMG_2048_zps12c40549.jpg


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

IMG_2051_zps91854f03.jpg


Onto the mak

IMG_2052_zpse171edfb.jpg


Gonna need some smoked chedder.

IMG_2050_zps9ee28c6e.jpg


Cook for 30 minutes and add the chedder

IMG_2053_zps590d7dff.jpg


Another 15 minutes we are ready to go

IMG_2054_zps62027b1c.jpg


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

IMG_2057_zps8a27911b.jpg


Enjoy!
 

wneill20

New member
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.
d3ba6b16a61b82a1a21c9cea21fe7794_zps0dd1aa39.jpg

Then add pellets to the drum
309b40f01471e279db4322e22adaa265_zpsa8f9b402.jpg

Mustered rub always goes good with Corn beef
f2bbdfb5968dc5d79856d170c5e5abdc_zps01c88a6e.jpg

On the smoker
aafd9bf22495c1cbd5403d4a5f9ee279_zpse654c42a.jpg

Ready to be wrapped
6e51df3ad00da7cda5b578ae44d0c93e_zpsff853e99.jpg

You have to have cabbage,potatoes and carrots
ce06815a7213250ea864d4c06dfd47b0_zpsdd69b615.jpg

Back on the smoker for a few hours
0752a80773484748881c308f380ae54e_zps07a76a09.jpg

Done and ready to be plated
60569fb59c2ac82411bc76705bc62b9b_zpsc9449a8c.jpg

My plated i like it better than in the crock pot
e1af98466ce996239e0a85ad6e67a7dc_zps737a4c3c.jpg
 

FLBentRider

New member
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
DSC_3550_zpse162cfea.jpg


Almost done. At this point (lol) I separated the point, chopped it up and re-seasoned it, then back on the MAK
DSC_3552_zps42aae207.jpg

DSC_3553_zpse24126da.jpg



Done!
DSC_3554_zps353d28b9.jpg

DSC_3555_zps2ee8d240.jpg


Thanks for looking.
 

Tatonka3A2

New member
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!!









 

scooter

Moderator
Steak Fajitas

Nothing fancy this week. Just simple Mexican food done simple. Lime juice marinated hanger steak (Arrachera style), ultra fresh tortillas just off the machine and still hot in the package from Mi Pueblo Market, flash hot sauteed onions, bell peppers, jalapenos, garlic, tomatoes. Add on top some fresh salsa, avocado, sour cream, cheese and tapatio sauce. Simple but oh so good!

Here we go, no fancy lighting this time.

Fresh as fresh tortillas get!
IMG_0746_zps30078ca6.jpg


The vegies for quick saute
IMG_0750_zps603c1379.jpg


Marinated the steak in lime juice then brush with EVOO, Jalapeno Season Salt and Butchers Steak & Brisket rubs. Get hardwood briquets going and add some cherry pellets. Most fell through the briquets though!
IMG_0754_zps95968e46.jpg


Flip over after 5 minutes
IMG_0756_zpsa915e589.jpg


Done
IMG_0757_zpsf5720b11.jpg


Put it all together and eat!

IMG_0762_zpsf191e062.jpg

IMG_0763_zpsa6e25f01.jpg

ddabd5ca-d021-44dc-a31f-6e59cf09c83f_zps0d054110.jpg
 

Big Poppa

Administrator
Third weeks a charm/...Lets get some entries this week!

Cmon you can do it Fire up that pellet pooper and toss some meat on and pick my pockets.

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 Store credit to everyone else that enters!
 

bigbitebbq

New member
Creole Chicken and rice

I marinated the 3 chicken breast for 4hours with 2 tablespoons double secret rub and money rub, then 1/2 cup of white balsamic citrus basil dressing.

View attachment 2017 View attachment 2018 View attachment 2019 View attachment 2020 View attachment 2021
I Chopped the vegetables in food processor and layed out on a sheet pan and sprinkled with jallelujah rub then put in the traeger at 325.

Then took 2cups of water with 1 1/2 Tbls beef base, then brought to a boil and added vegetables from the traeger and a cup of heavy cream with 1 tbl of tony chacheres creole seasoning and simmered for 5 min.
for more heat you can add a Tbls or more of creole seasoning.
Thanks for looking.
 

Chili Head

New member
I'm seeing six separate entrants so this week will be judged! Whoooo! C'mon people show us those dishes you're cooking!
 

RickB

New member
Grouper and Pasta

Got some great looking black grouper from my fishmonger today

IMG_2149_zps49e27283.jpg


Sauté some shrooms

IMG_2145_zps14713765.jpg


Then some peppers and onions

IMG_2147_zpse1b1c9ac.jpg


Put the fish on the mak.

IMG_2152_zps785ee153.jpg


Heat up some Marinara and add the shrooms

IMG_2154_zps5f5e1406.jpg


Drop some fresh pasta

IMG_2153_zpsb5162be5.jpg


Sauté a little asparagus and lets plate. Add the pasta to the sauce. Plate the pasta with some fresh grated parmesan and some fresh basil. Add the fish . Let’s eat

IMG_2157_zps931b8653.jpg


Enjoy!
 

soupyjones

New member
At long last I managed to get a cook in this week. my wife had a craving on Tuesday and I finally fixed it today. Here goes.

I started by dicing and sweating some onion and garlic.
001-7_zps55f9dbce.jpg


Then I got the rest of my fixins (minus the herbs) for my spicy mustard sauce out.
002-5_zps34b1dd76.jpg


Mixed all of that up and set it on the stove to simmer for a good hour.

Fast forward a couple of hours and it is time for the star of the feed. First I made some glue. Mostly mustard with a bit of balsamic and siracha.
003-7_zpsd70786b1.jpg


Glue is mixed and on the baby backs.
004-7_zps7d51719f.jpg


Add my home made rub

005-5_zps9854133c.jpg


And on the Traeger at 250.
006-7_zpse8112499.jpg


Two hours later it is time for some FL. I used melted butter some formerly liquid honey and some tiger sauce.
007-6_zps1d9c9fc9.jpg


Fast forward one more hour and we have this.
009-6_zpsf48ef2ab.jpg


back onto the Traeger with some polenta I made earlier in the day.
011-4_zpsf983886b.jpg


Plated some up and poured a glass of milk. Something about ribs and milk...
012-6_zpsac5c1f9d.jpg


I wanted to try a side by side comparison with my mustard sauce and without.
016-2_zpsacd8244c.jpg


the rib with the sauce had a bit more kick to it which was quite nice. Most of the sauces I have made have been almost overpowering to this point.
Anyhow thanks for taking a look guys.
 

flypig

New member
Anniversary fish feast! Me & the Mrs. are celebrating our 24th

today and she demanded seafood. For the first time she didn't

want to go out to eat, she wanted me to cook for her. This

site is largely one of the reasons. I've gained so many ideas

and skills hanging around here.

So up early to go to the fishmonger, a 25 mile journey, but

this guy is amazing and has the best fish around short of a 50

mile + trip to Seattle.

Two meals today, all based with the fresh catch I picked out.

So here's lunch...


Seared Ahi served on cabbage, Baja shrimp and a nice sauce.


First some Desert Gold and sesame seeds on the Ahi

WP_20130324_001_zps9350df78.jpg


A little bit of Little Louies on the shrimp some butter green

onions & garlic then onto the yoder with my wife's favorite

griddle.

WP_20130324_002_zpscf8d8649.jpg


WP_20130324_003_zps63192152.jpg




Add the Ahi for 1 minute per side.

WP_20130324_004_zps2548fc7a.jpg



Time to plate it up. Sauce was Soy, Wasabi paste, Sesame oil,

Cayenne, Green Onions and Honey.

WP_20130324_005_zps471aab82.jpg



Cabbage was also cooked in the Yoder, a full meal exclusively

on the pellet pooper. The dogs really want to help!

WP_20130317_003_zps9c339522.jpg


Now for dinner!

Alaskan troll caught King Salmon served with a Porcini

mushroom risotto, asparagus and broccoli, dry pack scallops

and some more of those great Baja shrimp.

Salmon, scallops and shrimp all seasoned up and ready for the grill.

WP_20130324_007_zpsaea13487.jpg


Starting on the tedious process of making risotto.

WP_20130324_006_zps7f512bf9.jpg


Shrimp & Salmon on the grill

WP_20130324_008_zps5d3516f4.jpg


Then the Scallops and asparagus.

WP_20130324_009_zpsa4df4e84.jpg


And dinner is served!

WP_20130324_011_zpsa74fffcf.jpg


The wife was blown away, and I was too. Everything came out wonderful and we mopped up both plates.
 

Chili Head

New member
Sorry for the delay..it's been a LONG two days at work. And now it's time for bed..but before I go there's some judging to do so here we go!


First place: Scooter with his ribeye and prawns with stuffed poblanos.

Second place: RickB with his chili rellenos and salad.

Third place: Tatonka with her pork tenderloin.

Congrats to the top three! The dished looked good!
Thanks for playing everyone!

Thanks BP!
 
Top Bottom