Contest contest contest 2-24

[kskomodo04]

Outside the box!

For my first entry to my first contest here I wanted to go completely outside of the box and wanted to cook something I have not read on here about being cooked..... Mountain Oysters (Bull Fries). Now this is something way outside the box for me since I have only had these breaded and fried. Went to the near by meat locker and picked up some pre-skinned, pre-sliced fries. After thawing I laid them out and seasoned with some paprika and salt and pepper.



Put them on the Green Mountain Grill at 250° and let them smoke for 45 min.



After the 45 minutes taken off



Now for my opinion......I will not use the same seasonings again. They made a good sandwich with some creamy horseradish sauce. Something to definetly work on for the future.​

 

[CarterQ]

That's definitely a first!

 

[Scallywag]

Pork Shnitzel.. my way! The main players...

Chopped up the peppers onion and Chirozo and let it sweat for a bit...

Hit the meat with some LLWP

Filling cooled

 

[Scallywag]

Ready to roll..

Flour egg and planko bread crumbs.. kinda tricky and had to use tooth picks..

Gonna smoke at 225 for 30 mins and bump to 350 for 40 mins to finish

 

[Scallywag]

On with the double stuffed tatters and asparagus..

Plated..

Ready to inhale!

Damn fine supper! The wifey loved it..
Thanks for lookin!!!

 

[RickB]

Got some friends coming over for drinks. Need an appitizer before dinner.

How about some Italian Jalapino Poppers

Smoke some cored seeded and deviened jalapinos

Saute some sweet italian sausage, red bell peppers, onion and garlic

Let the peppers and sausage mixture cool and mix with some mascorpone, mozzarella and parmison cheese.

Stuff the smoked jalapinos

Bak on the mak to heat through. Lets eat!

Off to dinner..Enjoy

 

[bflodan]

Kurobuta Pork Chops with Apple Stuffing

Picked up a few beautiful double cut Kurobuta Pork Chops today... Way to thick for one person so I decided to split them into single cut...

Made a simple stuffing with the ingredients shown..

Bread was cubed and into the MAK running 300 for about 10 min the rest was diced up and into the fry pan with the butter...Broth went in at the end until a boil and then mixed with the bread and stuffed into the chops..

Rubbed with EVOO, Little Louies w pepper and OBC Sweet and Heat

Onto the MAK.... Ran on smoke for 20min bumped to 250 for 20min and then bumped to 350 to finish off.... I love that pellet boss!!!! Set once and walk away!!

Another great meal off the MAK!!!!

 

[Chili Head]

Sweet and Savory Pork Tarts

Tonight I wasnt sure what I was going to make. I hadnt planned on anything specific and I didnt feel like going to the store. So I scrounged up some things I thought would go together and went for it. I found some pork chops, fillo dough,apples,a bag of mixed Mediterranean veggies and some smoked farmers cheese I did weeks ago. So tonight I made two different tarts, a sweet one (no not the candy) and a savory one. OK lets get started..

First off I filled the pellet hopper with OAK and fired up the MAK. On went 4 pork chops that were sprinkled with little louies garlic salt with black pepper for an hour long smoke then I finished them off at 450°

While the chops were getting a good smoking I chopped and peeled two apples and sprinkled them with a touch of sugar, cinnamon and some melted butter and set them aside in a bowl. I put the mediterranean veggies in a bowl and grated some of the smoked farmers cheese and added that to the bowl of veggies and the bowl with the apple mixture.

Flip,flip,flip,flip the chops are almost done. Fast forward a bit..the chops are ready to get deboned and cubed. Half the cubed pork chops went into each bowl and got mixed in.

Here's what it looked like mixed together.

continued..

 

[Chili Head]

Next it was time to make the tarts.

In a muffin pan I placed the some fillo dough cut to size and filled it with the stuffing. I did this until I ran out of dough.

Into the MAK set at 450° until they were brown and crispy. I put in some buttered corn too.

Halfway through I spun the muffin pan 180° and put on some pineapple to grill.

There done and looking good!

Lets eat!!

One sweet tart and one savory tart, some smoked corn and some grilled pineapple.

These turned out great! I wasnt sure what to expect but we were pleasently surprised.
The apple and pork tart wasnt too sweet..just very slightly sweet and the smoked farmers cheese was perfect for these. It melts easily and is really creamy. The veggie tart was savory and rich and was equally as good as the sweeter one. The dough was perfectly done..browned and crispy! Next time I make these I'm thinking a cream sauce would be nice. For dessert I had some grilled pineapple (My favorite grilled fruit) a ginger snap and very little whipped cream..dieting ya know!

I cant imagine myself not owning my MAK..I LOVE IT!

 

[FLBentRider]

Chuck Roast Quartet

I took a 5lb chuck roast, and divided it into 4 sections.

3 sections were rubbed with 3 variations of 1 rub the fourth I went Jamaican

The rubs:

"Salt lick clone"
3 parts Kosher Salt
3 Parts Black Pepper
1 part granulated garlic
1 part cayenne pepper

1 section got the base rub
Variant 1 adds 1 part coffee
Variant 2 adds 1 part cocoa

The fourth got a heavy dose of jerk rub

Rubbed and ready

On the 2 star with BD Hickory

When after 1 hour smoke and 5 hours @225F it was time for some foil love

Onions and a splash of cabernet sauvignon.

The Jamaican one got a splash of tequila!

4 hours later, IT ~208F

The family taste test panel really liked the Jamaican and the coffee variant. Next time I will back off on the cayenne a litte and add more coffee or cocoa.

The Jamaican was an amazing flavor profile. Between the jerk, onions and tequila it was really good.

The coffee variant was really good as well, you can't really taste the coffee as such, but is was definitely different from the others in a good way.

 

[nepas]

MAKHappy Cabbage

Now Y'all are in trouble

One cabbage. Hollow the middle out and save some.

Sweet vidalia onion, bacon, garlic, budda and some SSS.

Sprinkle some SSS inside the cabbage.

Add a pat of budda to the inside.

I have my MAK set on 225*


Now pack the inside of the cabbage with the onion, bacon, garlic, cabbage mix. Top with extra onions and budda

Put HappyMAK cabbage in a pot. Cover the MAKCabbage with some bacon

Going for 1.5 hours uncovered. To check push a knife in the cabbage.


Follow in the second post

 

[nepas]

Place the pot in my MAK. Got peach pellets smoking. Uncovered for now.

Have some chicken broth i will add in a bit.

SSS

Turned out pretty good. I be the only one eating it cuz my wife dont like cabbage or onions.....YIKES

 

[wneill20]

Bacon Warped Stuffed Meatloaf

Stuffed Meatloaf warped in Bacon
Home Team

Saute Sweet Italian Sausage, Onion, Garlic, Mushrooms and Spinach in a pot

Wrap the team up in some ground chuck

Rolled it with the bacon.

Put some rub on it and in the smoker

1 hour into the cook

Done and resting.

Sliced

Plated

 

[Hobbit]

Got to pity the judge this weekend!

 

[squirtthecat]

Sriracha Shrimp & Garlic Cheesy Grits

Coloring outside the lines, indeed!

The marinade.

Looks like Catalina dressing when mixed. (note to self, label that bottle)

Some rather sad looking shrimp, into the pool.

90 minutes later..

Start the grits. Equal parts 2% milk and water, and some flavor elements..

Furious stirring and splattering of boiling milk commences. No pictures.

Onto the MAK. I threw some chicken/apple sausage on as we won't have enough shrimp for 3.

40-ish minutes later. Done. (should have gone a little hotter)

Fold in a big handful of shredded cheese, a couple T of parm, and a T of garlic powder. (hat tip to KyNola )

Let's eat!

 

[wneill20]

Man there is good looking cooks this weekend.

 

[Salmonsmoker]

Birthday Party Appetizers


We have three birthdays in the family between 2/11 and 2/15. I was tasked with providing the appetizers for the combined celebration. I needed to smoke the rest of this year's salmon, so I decided to use it as the focus for the appetizers.

The object of my affection:

A mess o' fish

Gots ta remove dem bones

Ready for the brine

Into the brine for a night's rest.

Overnight magic.

Workin' on the pellicle.

Into the smoker,

I think I have the qualifier figured out. I cut some peach tree limb disks, drilled out the centers and used them as pellet holders. My first pellet smoke!

Roll on one!

 

[Salmonsmoker]

Birthday Party Appetizers (continued)

Out of the smoker after 8 hrs.

The center piece.

The money shot:
Flaked smoked salmon w/ cream cheese and crackers/veggies on one platter,
Smoked salmon spread w/crackers and veggies the the other platter.

Thanks for looking.

 

[Tatonka3A2]

Ribeyes, Shrimp, Brussels, and Hasbrowns....OH MY!!

Started out by taking some Ribeyes out of the fridge to take the chill off before hitting the Yoder.





Sauteing some sweet onions and baby bella mushrooms in some butter.





Had some nice thick cut ribeyes that I seasoned with our own steak dust and then some canadian steak seasoning.





Stars of the show...





And thought... what the heck... lets have some hash-browns too. So tried them in the waffle iron.
Why not right!!





Steaks off and resting....





Finally plated up and ready to inhale!! I was too dam hungry to notice that my plate wasn't nice and clean for the camera shot.

I will try harder next time!

 

[wneill20]

Good looking cook Tatonka i wish i could steaks that look like that here in So Cal