• 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.

Contest! Daylight Savings time! SPring is around the corner

Big Poppa

Administrator
Ok before you turn your clock forward light the smoker...the days are gonna get longer giving you more quality time with your best friend....your smoker

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 to everyone else who enters.

Yeah Baby!
 

RickB

New member
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!
 

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
 

Big Poppa

Administrator
No executive decision.... I'm going to reward the people who support the contest. You can cook one entry per week on a carryover week
 

TentHunter

Moderator
This contest has been carried over.

Please DO NOT post any more new entries in this thread.
 
Last edited:
Top Bottom