BIg Contest This Week Enter to Win!

Big Poppa

Administrator
As Randy Jackson says...."be in it to win it"

Carter gets the job this week......lets blow the doors off this thing
Ok six cookers enter and its
First place $25.00 Gift Credit to Big Poppa Smokers
Second Place $15.00 Gift Credit to Big Poppa Smokers
Third Place $10.00 Gift Credit to Big Poppa Smokers

If there are twelve cookers entered then it will be
First $35. BPS
Second $20. BPS
Third $15. BPS
Fourth $10. BPS
 

smoker pete

New member
Cherry Smoked Cornish Hens

Using friends as my Guinea Pigs while I'm learning the Ins-and-Outs of my MAK 2 Star. Last night's menu was Cherry Smoked Cornish Hens, Roasted Red Potatoes, Portabella Mushrooms with Seafood Stuffing, and a green salad.

Here are the Cornish Hens (~1.8 lbs each) rubbed with EVOO and Fagundes Seasoning

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Applied an hour of Cherry Smoke. In a plastic bag, combined diced red potatoes with EVOO and Lipton Onion Soup Mix. Placed taters in a medium baking dish and into the upper rack. After the hour of Cheery Smoke, bumped the temp to 350º

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Portabella Mushrooms with Seafood Stuffing take about 20 to 30 minutes at 350º.

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Pulled the Cornish Hens when IT hit 168º and rested under a foil tent for 20 minutes.

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No money $shots ... Everything looked and tasted so good that we all devoured everything like a pack of starving wolves ... We'll show more self control next time!! Ya Right ;)
 

sparky

New member
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ya'll are in trouble.
throw down baby. lets have fun this cook. its FRIDAY. yo ho.....;) and, a bonus. we don't have to go up against carter. :cool:
 
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squirtthecat

New member
Hickory MAKCakes and Hashbrowns

Breakfast for dinner tonight..

(got a late start, so the pictures could have been better)


On the MAK 1 Star griddle - some Potatoes O'Brien.

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Set aside..

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Blueberry/pecan pancakes, mixed up grill-side.

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Test cook a few.

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A couple for MrsSTC while I'm fiddling with griddle temps and a camera..

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Let's plate it up..

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Good stuff!
 

Deb

New member
I"m going to squirts for leftover breakfast and then to Sparky's for lunch, then to petes for dinner:)

not much happening for food for me this weekend
 

Star1021Scott

New member
Here we go....way to early this morning, technically my second smoke on my new MAK.

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My Boss and other work colleagues are coming over for dinner tonight, whole packer brisket and pork butt.

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And into to the MAK, the brisket makes that 7 lb butt look small :)

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Had to take a quick peek! Couldn't resist!

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11 1/2 hours into the cook I pulled both wrapped in foil and into the cooler.

After an hour and 1/2 of rest, I pulled them out. Pork first
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Then the brisket

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Here was my plate! Pulled pork, Brisket, beans, and onion roasted red potatoes. Delicious

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sparky

New member
"In Ya Face Ribs"

caution: please take your pepcid and tums now. it be better for ya. i wanted to see how far i could take it. this one hurt.
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onto #336 @ 275º (was hungry)
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sprayed with nectar ala spark every 30 minutes.
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after 2 1/2 hours
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now the good stuff
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had to make some sweet ones for the mrs
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30 minutes w/ foil meat side down. then unwrapped.
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30 more minutes on #336.
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look how nice those are. sweettttt.
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the top ones had 13th street spicy sauce. bottom one had the H, B & BS (honey, butter & brown sugar). wife loved hers. heat without hurting ya. i had one, they were good. mine ribs hurt ya. the 13th street had some heat to it. the heavy dusty of Soileau's might have been a mistake. they we good but hot. real hot. 1 rack = 3 FT's. yummy stuff cisco....
 
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squirtthecat

New member
Breakfast for Lunch

Fired up the MAKgriddle again... 375° and burning hickory.

Leftover spuds from last night.

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Bring the heat..

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Bring the meat... :D

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Color is about right.

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Let's eat.

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nepas

New member
MAK Sketti Pizza

My wife ate this as a kid growing up in Lancaster County PA.
She was so kind to give me her recipe on how to put it together.

MAK here we go.

Cooked the sketti in the normal way. Add 1 egg beat into 1 cup of milk. Cooked the ground beef. Add the egg milk to the noodles so they are coated good with it. Layer beef, sauce, pepperoni, cheese over nooldes. Layer as much as you like.

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Top with your fav cheese and more pepperoni. 375 in my MAK with hickory for 45 mins.
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Yeah kinda like a sketti lasagna :D
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Star1021Scott

New member
Nice Nepas!

Sunday nights are family night here at my household, my wife's brother and sister and their family come over so we're doing this for dinner.

In the MAK now @ 375! Thanks for the recipe!
 

smoker pete

New member
Pulled Pork - Latvian Style

This recipe was handed down to me by my Mother who brought it here from the old Country, Latvia. Been making this for near on 40 years now. I know that many people do not like Sauerkraut but that’s cause they have only had it right out of a jar and have never had it ‘Latvian’ style. I will pretty much guarantee that people will rave over this.

Here are the fixings …

4 lb Pork Shoulder Boston Butt or larger
~ 64oz of sauerkraut
Large head of cabbage
Whole head of celery
2 onion
Lots of minced garlic … to taste
Pepper
16 cups of water
Knorr Chicken Bouillon – 1 Tbsp per cup of water (not shown)

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The key to this recipe is to drain the sauerkraut in a colander and then rinse it vigorously prior to placing the rinsed sauerkraut in a large pot. Then add the chopped onions, entire celery head chopped (including the best part – the center leaves), head of cabbage shredded, add some chopped carrots for color if desired, 16 cups of water and spices. Bring to a hard boil.

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Throw in the Pork Butt cover the pot and bring to a boil. Turn the heat down to a medium simmer.

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Simmer for 5+ hours. After a couple of hours, taste the liquid and add bouillon and spices as required. This is not an exact science. You can’t ruin this batch of sauerkraut unless you add too much salt. Course remember that bouillon is high in salt. After 5+ hours the Pork will be done to perfection and will shred away like smoked pulled pork. Steamed some red potatoes for a side dish.

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The money $shot ... Heaping portion of sauerkraut with the Pulled Pork Butt. Steamed red potatoes go great with this meal.

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malawoo

New member
Pulled Pork Dinner

Injected with SOW marinade&Injection for Pork and then rubbed EVOO and Plowboys
Bolvine Bold set overnight on Mak at 225 til 165 then bumped to 265 to 195 then foiled
and tented for 1 hour and pulled with bear claws
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Then my Mak fresh strawberry,Banana,and chocolate cake for dessert which I pudding
into the cake mix to make it more moist and spread white cream cheese frosting on it, cooked at 350 for 40 minutes and was yummy
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TentHunter

Moderator
Everything looks so good.

Nothing from me this week. We got back from the H.S. Band spring trip yesterday morning totally exhausted.
 
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