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Carryover contest! Enter to win Guaranteed winner

wneill20

New member
Entries from last weeks contest copied to this new contest thread

Chicken Cordon Bleu smoker style. The team
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Took the chicken breast and flatten them out until they were about 1/4" thick and layered ham, pepper cheese and rolled up
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Then we wrapped them in bacon
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On the smoker at 250
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They were lonely so added some twice baked potatoes.
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Almost done
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Resting
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My plate
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fishingbouchman

New member
Flank steak. Went like this.
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In the fridge to rest a bit. but I am hungry now so time for a little snack.
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smoked some cheese a couple weeks back. 1/19 to be exact. smoked a butt a few weeks back and had some left overs. Nachos.
1st layer
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that looks better
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little cheddar, Havarti, and pepper jack
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Ok time to get back to the flank steak.

A little apple
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started to snow shortly after.. Does this count?
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scooter

Moderator
Mustard's Grill: Hanger Steak with Onion Jam and Watercress Sauce

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Mustard's Grill at the Southern end of the Napa valley is one of our favorite restaurants. In the past I've highlighted their famous Mongolian Pork Chop with Chinese Style Mustard Sauce in the weekly contest. It's one of the best pork chops I've had if not the best. Last Monday night for my birthday we went to Napa valley to wine taste and stopped at Mustard's Grill for dinner. I had another long time item on their menu, their Hanger Steak with Onion Jam and Watercress Sauce.
It was excellent and I wanted to recreate it at home so I found the recipe in their cookbook (picture above) and put it together.

On top of the steak goes a sweet, rich, caramelized onion jam made with EVOO, onions, sugar, soy sauce, balsamic vinegar and red wine. Just slowly simmer it until it turns into a sweet onion jam.
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The watercress sauce is to dip the steak into. It's not anything I would have thought would go with steak but I found it works perfectly with steak. It's creamy, cool and herby and has a bit of a tang to it. The ingredients are mayo, sour cream, shallots, fresh garlic, fresh watercress, Dijon mustard, lemon juice, salt & pepper.

The marinade for the steak is one that totally compliments the flavor of the meat. It has fresh garlic, fresh ginger, soy sauce, toasted yellow mustard seeds, course grain mustard, Dijon mustard, EVOO, sherry vinegar, salt & pepper.
Here is the steak and marinade in the vacuum tumbler. Once finished marinating I hit them with DSSR then onto the drum.
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Spark up the BPS drum with some cherry pellets for flavor
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On for a quick sear. I couldn't find hanger steaks but my butcher says it's similar to skirt steak so I got a few skirts and a NY.
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The last to come off the grill
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Done and resting
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Plated. The steak gets topped with onion jam with a sprinkling of blue cheese, some of the watercress sauce on the side and some roasted yukon gold potatoes, onions, bell peppers and pasilla peppers.
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The asian styled marinated steak paired with the sweet, rich onion jam and the cool, creamy, herbiness of the watercress sauce with small bits of blue cheese was an absolute flavorfest in my mouth! So good!

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Big Poppa

Administrator
Few things in life are as guaranteed as this contest...just post a pic of food cooked during the corresponding weekend and pick Big Poppa's Pockets fro $5 store credit...

But if you win....

$25 Store Credit to Big Poppa Smokers

If you come in second
$15 Store Credit to Big Poppa Smokers

If you come in third

$ 10 store credit to Big Poppa Smokers


Ladies and gents fight snow with smoke!
 

soupyjones

New member
As long as it follows the contest rules, you bet you can enter whatever you like!

3) Judging happens the day after the contest ends. You win you judge; this weeks winner is next weeks judge!

Hence I am the only member of the forum that has no chance of winning. Everyone else has a great chance and needs to get an entry in!
 

Chili Head

New member
Thai Wings and ABT's! There not just for appetizers!

I wanted something different for these wings and decided to go with a Thai flavor.

The ingredients..
Wings, sriracha, ginger, garlic, onion, lime, sea salt, fresh ground pepper.

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The wings were marinated in sriracha for 4 hours to start.

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I made a sauce with sriracha, butter, lime juice, minced garlic, minced ginger, salt, pepper.
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Sauté everything in the butter until it becomes fragrant not carmalized then add a cup or so of sriracha and bring to a boil stirring constantly.

I put these wings on skewers to try and keep them stretched out during cooking.
I added some of the sauce I made (keeping about half to use later) to the wings right before going in the MAK.
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While the wings were getting an oak bath I got some ABT's together.
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These got a dusting of BPS jallelujah.
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I spritzed these with the juice of half a lime just as they went into the smoker.
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I put some salt and pepper wings on for the wife as well.
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The smell of ginger is in the air! I love the smell of fresh ginger..sorta lemony.
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Wings are done and resting. I garnished these with sliced onion greens after adding some more sauce.

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OK let's plate some of these up with some jalapeño and habanero ABT's!
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Ooh baby! These were so good! I believe these are the best wings I have made to date! The ABT's were great too but the wings stole the show today. Simply awesome!

For dessert I was thinking of grilled angel food cake with a strawberry purée.

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I put a half stick of butter , sugar and vanilla in a sauce pan and cooked it until the sugar dissolved.
I ran some strawberries through the mini chopper and added that to the sauce pan as well.
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I cooked this a bit longer to reduce it down.

So here ya have it.
MAK Grilled angel food cake with a strawberry purée.
Fast and simple and REALLY good!

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Thanks for looking!
 

RickB

New member
Pulled Pork Arepas with Black Beans and Guacamole

This is a Venezuelan dish.

Let’s get the pork going. The players

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Inject and into the fridge overnight.

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Some black beans to soak.

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Next morning rub and put the butt onto the Mak

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No since wasting smoke or space. Put some spares on for my bud who helped me put 1319 together.

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Beans on to cook. Add some pork and onion

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Let’s make the Arepas. The players

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Ready to fry

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Get the Guac going

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Porks ready to pull

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Beans done. Guacs done. Lets fry the arepas

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Time to plate

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Enjoy!
 

soupyjones

New member
wanted to branch out a bit this week and I really wanted to try my hand at a mojo sauce so I gave it a whirl.
On Friday while I was making a couple of steaks I roasted a few peppers.
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Much later after my steak was settled and a cold beer was enjoyed I started on my mojo sauce. Mojo is a traditional Cuban sauce with lots of garlic and a citrus juice. In Cuba they usually use sour orange, but finding that in Alberta is a bit tricky. i have seen a recipe using orange and lemon juices but i tried grapefruit to be different.
Here are my sauce fixins.
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Once i got the sauce built i put in this handy jar and put it in the fridge for the night.
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I did not have time to do a regular pulled pork but I wanted that type of tenderness. I decided that a mojito brine would help. Sadly I had no fresh mint or lime on hand but I used what I had.
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That went in the fridge for the night as well. Saturday morning I had this fine piece of swine ready to go. I gave it a coat of siracha and mustard, and a basic rub of salt sugar and dry mustard.
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On to the traeger at 300 for 2 hours
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After 2 hours I took it off the Traeger and put it in a pan with an onion, my peppers from the day before and a few glugs of white wine.
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I threw the pan in the oven for another 3 hours at 325, cooled it and took the pan juice and peppers out. Then I pulled the pork and added my mojo sauce.
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I used the pan juices to make quinoa in and made a quick black bean puree. When added up in taco form it looked like this.
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It all came together very well. I have lots of pork left over that is making some great Cuban sandwiches for my lunch this week. Thanks for taking a look.
 

Scallywag

New member
Stuffed Wings

Started with this...
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Added croutons and chicken stock to make a stuffing
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Here is where we get crazy...
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Smoked at 225 for an hour
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Cooled down..did a flour .. egg and panko mix and fried for 3 mins
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Best Wings I have ever had!!! Mrs agreed with me too!! 8)
 
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7sanders

New member
Steak dinner

First things first, had to clear a path and brush off the remaining snow from the Yoder, then fired it up with hickory pellets:
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Started off by smoking up a few packages of bacon for breakfasts this week.
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Yum... that should keep the troops happy this week
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now time for a quick change... out with the deflector plate and in with the grill grates (literally had to be quick here, that deflector plate was HOT and started melting my gloves!)

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Found some nice looking strips in the deep freezer:
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wanted to try something new, so we dusted them with Money:
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onto the grill
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next up, some "Happy Ending toast" ... buttered and sprinkled with a little garlic and Happy Ending, then tossed onto the grill after the steaks were done

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Feast fit for a king: Money strip steak, brown/wild rice w/veggies, buttered sweet corn, and Happy Ending toast (and a couple slices of smoked bacon as a preview to breakfast):
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mmmmm... juicy!
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scooter

Moderator
Bacon wrapped cheese stuffed chicken thighs

Soupy, this is my entry from this week along with last weeks steak and onion jam. Only one entry can be considered for this weeks contest so please just ignore the one that is least appealing to you! :)

I got this idea off of the TV show USA of Bacon. The host goes around the country trying various restaurants offerings where bacon is the main ingredient or is at least wrapped in bacon! This episode was the Spring Street Smokehouse in Los Angeles, CA.

They take a ladle (I used a small bowl) and line it with bacon. They didn't use rub but I did. I sprinkled it with jalapeno seasoned salt and Desert Gold
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Line the inside of the bacon with 2 butterflied out boneless skinless chicken thighs then another sprinkle of the two BPS rubs.
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Put in a few chunks of cheese. I used pepper jack, cheddar and asiago.
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Then put in some sauted onions, garlic and anaheim chiles
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Wrap up the ends of the bacon to close it up and hit with more of the two BPS rubs. Flip it over onto a frogmat then sprinkled some jalapeno bacon rub over the top.
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Put in the MAK at 275 until 165IT. Raised the temp to 400 near the end to brown the bacon a bit more.
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Plate up with some onion rings and coleslaw
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So good with the bacon crust, oozing cheese and caramelized onion, garlic, and chiles.

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soupyjones

New member
You guys did not make this one easy for me to judge. There were some great entries this week and it took a while to pick a winner. In the end I went with the entries that folks got creative on and wound up with a plate that I really want a bite off of. So this week the placing goes like this:

in 3rd with some tasty flank steak is Fishingbouchman.

In 2nd with the coolest looking wings I have laid eyes on to date is Scallywag.

And this weeks winner with A mountain of tasty looking eats is Chili head.

Congratulations to the winners and thanks to all who entered. Thanks as always to BP for letting us play.
 

Chili Head

New member
Thank you soupy!
Congrats to Scallywag! Buddy those stuffed wings were a labor of love and looked really good!
Congrats to fishingbouchman! Your flank steak looked nicely cooked and those nachos.! Nice job!

Everyone's food looked great and I saw some things I'm going to try!

Thanks BP!
Thanks for judging Soupy! It's never easy!
 

scooter

Moderator
Congrats to Chili, scally and FB!

Great entries all!

Thanks BP for another fun contest and as always we appreciate the stage and trophies!
 
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