CRAZY XMAS CONTEST>>STARTS TODAY ENDS THE 25th at MIDNIGHT
- Thread starter Big Poppa
- Start date
Kite
New member
Ditto! Holy smokes, put some clothes on man!
TrickyDick
New member
YUMMY! I love that idea!
Looks like a GREAT Breakfast!
Getting ready to post my pics later today. Never tried it from the Mac before. I hope I can figure it out.
TD
Looks like a GREAT Breakfast!
Getting ready to post my pics later today. Never tried it from the Mac before. I hope I can figure it out.
TD
Meat Man
New member
Prime rib and Turducken
We had a wonderful white Christmas. The heating element burned out in our oven first thing this morning. Thank goodness for our MAK grill and our trailer. Honestly I was going to do all the meats on the MAK anyway, but we did need an oven for several of our dishes.
We cooked a 18 pound Prime Rib Roast and a 12 pound Turducken. Total cooking time time was 7 hours at 275 degrees. We pulled the Rib at 130 degrees and the Turducken at 165. We used our house rub and Double Secret on the beef, and Money and Yardbird on the poultry. BBQr's Delight Pecan pellets provided the smoke. It was a great meal and a wonderful day spent with family.
Happy holidays from our family to yours!
We had a wonderful white Christmas. The heating element burned out in our oven first thing this morning. Thank goodness for our MAK grill and our trailer. Honestly I was going to do all the meats on the MAK anyway, but we did need an oven for several of our dishes.
We cooked a 18 pound Prime Rib Roast and a 12 pound Turducken. Total cooking time time was 7 hours at 275 degrees. We pulled the Rib at 130 degrees and the Turducken at 165. We used our house rub and Double Secret on the beef, and Money and Yardbird on the poultry. BBQr's Delight Pecan pellets provided the smoke. It was a great meal and a wonderful day spent with family.
Happy holidays from our family to yours!
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FLBentRider
New member
Christmas Dinner on the MAK
Start with a 15lb fresh Turkey, brine overnight in water, salt, vegetable broth and honey
Rinse, Season, add some bacon
Into the MAK @300F with BD Sugar Maple
A few hours later
Done
The fastest color of Thermapen
Evil minions waiting for the turkey to rest
Ready to carve
Continuted
Start with a 15lb fresh Turkey, brine overnight in water, salt, vegetable broth and honey
Rinse, Season, add some bacon
Into the MAK @300F with BD Sugar Maple
A few hours later
Done
The fastest color of Thermapen
Evil minions waiting for the turkey to rest
Ready to carve
Continuted
FLBentRider
New member
White meat
Dark Meat
Baked Corn
Plated
Merry Christmas!
Up next: Dessert!
Dark Meat
Baked Corn
Plated
Merry Christmas!
Up next: Dessert!
FLBentRider
New member
Apple Pie
Jack Daniels Pecan Pie - Her first attempt
Jack Daniels Pecan Pie - Her first attempt
TrickyDick
New member
BBQ Extravaganza! ABT's done three ways
Stuffed some with Lil' Smokies and Cream Cheese, some with Tuscan Grilled Jerked Chicken and Cream Cheese, and some with Chorizo and 3 Alarm Colby-Jack Cheese
View attachment 1846
Sprinkle with a little Rub
View attachment 1845
Smoked for 2 hours and then bumped to 350 to get a cripsier bacon
View attachment 1847
The 3-Alarm Cheese was rather spicy!
Next item....
TD
I am struggling with my Mac cause my PC had a OS re-install and no photo editing software. Trying to get photos down to size has been a challenge tonight.
Stuffed some with Lil' Smokies and Cream Cheese, some with Tuscan Grilled Jerked Chicken and Cream Cheese, and some with Chorizo and 3 Alarm Colby-Jack Cheese
View attachment 1846
Sprinkle with a little Rub
View attachment 1845
Smoked for 2 hours and then bumped to 350 to get a cripsier bacon
View attachment 1847
The 3-Alarm Cheese was rather spicy!
Next item....
TD
I am struggling with my Mac cause my PC had a OS re-install and no photo editing software. Trying to get photos down to size has been a challenge tonight.
TrickyDick
New member
BBQ Extravaganza! BBQ Pizza!
OK.. Next up is BBQ Pizza. The Pulled Pork was done on the MAK along with the Bacon (Maple Flavored from Grocery Store). A little Jim & Nick's Spicy BBQ sauce to complement the Tomato Sauce and up top as well, plus a sprinkling of BBQ Rub. Pepperoni, and Spicy + Sweet Italian Sausage combo round out the toppings.
Here is the Rubbed Butt, smoking, smoked, & glazed...
Seems I can only fit 5 pics into a post...
Next...
TD
OK.. Next up is BBQ Pizza. The Pulled Pork was done on the MAK along with the Bacon (Maple Flavored from Grocery Store). A little Jim & Nick's Spicy BBQ sauce to complement the Tomato Sauce and up top as well, plus a sprinkling of BBQ Rub. Pepperoni, and Spicy + Sweet Italian Sausage combo round out the toppings.
Here is the Rubbed Butt, smoking, smoked, & glazed...
Seems I can only fit 5 pics into a post...
Next...
TD
TrickyDick
New member
BBQ Extravaganza! BBQ Pizza! pt 2
Pulling the Pork and getting ingredients ready!
TD
Pulling the Pork and getting ingredients ready!
TD
TrickyDick
New member
BBQ Extravaganza! BBQ Pizza! pt 3
Making Pizza..
It was awesome! I made another and added carmelized onions to the toppings and extra bacon to the toppings!
TD
next...
Making Pizza..
It was awesome! I made another and added carmelized onions to the toppings and extra bacon to the toppings!
TD
next...
TrickyDick
New member
BBQ Extravaganza! First Ever Fattie!
This was my first ever "Fattie" I loved the bacon weave idea. I ended up wrapping it in frogmat because I didn't want it to unravel. It detracts from the appearance but as my first attempt, I can say the construction is challenging but both rewarding and tasty!
Started with Jimmy Dean Sausage. I was so excited to begin, that I missed including the tubes of meat in the ingredients pic! (I'm still learning the art of the food photography!)
I stuffed it with a Poblano pepper I roasted (in pizza oven) then peeled and seeded. I also had some chorizo sausage, cream cheese, and 3 alarm co-jack cheese in the mix. The bacon I had was bothersome and had tried to pull apart during the weave making process.. Hats off to the Fattie masters, this ain't easy stuff to get it purty!
Next post has more pics, including the finished and sliced product
TD
This was my first ever "Fattie" I loved the bacon weave idea. I ended up wrapping it in frogmat because I didn't want it to unravel. It detracts from the appearance but as my first attempt, I can say the construction is challenging but both rewarding and tasty!
Started with Jimmy Dean Sausage. I was so excited to begin, that I missed including the tubes of meat in the ingredients pic! (I'm still learning the art of the food photography!)
I stuffed it with a Poblano pepper I roasted (in pizza oven) then peeled and seeded. I also had some chorizo sausage, cream cheese, and 3 alarm co-jack cheese in the mix. The bacon I had was bothersome and had tried to pull apart during the weave making process.. Hats off to the Fattie masters, this ain't easy stuff to get it purty!
Next post has more pics, including the finished and sliced product
TD
Last edited:
TrickyDick
New member
BBQ Extravaganza! First Ever Fattie! pt 2
Here is the fattie I made. TASTY!! I ended up unravelling the frogmat during the smoker to get better color and crisp on the bacon.
WOW do these things release the grease!
TD
next...
Here is the fattie I made. TASTY!! I ended up unravelling the frogmat during the smoker to get better color and crisp on the bacon.
WOW do these things release the grease!
TD
next...
TrickyDick
New member
BBQ Extravaganza! Wings done 3 ways!
OK, so here are some wings..
I did a 4 pound pack from store. split into 3 groups:
1. fried and tossed in Franks Red Hot + Butter (see the fried wings last pic on plate)
2. Spicy Apricot BBQ wings - followed the recipe in Big Bob Gibson's book (Thanks BPS - a great book for inspiration! Can't wait to try more recipes!) - first two picss
3. "Hot Wings" - inspiration from Adam Perry Lang on this one. traditional style and flavor profile with a kick of extra Chili powder and fresh garlic and jalapeno brushed on during grilling. Next time would setup the flame-zone for extra crispy version! pics 3&4
Last pic has all three plated up (what's left anyway!)
TD
Next.... (2 more items!)
TD
OK, so here are some wings..
I did a 4 pound pack from store. split into 3 groups:
1. fried and tossed in Franks Red Hot + Butter (see the fried wings last pic on plate)
2. Spicy Apricot BBQ wings - followed the recipe in Big Bob Gibson's book (Thanks BPS - a great book for inspiration! Can't wait to try more recipes!) - first two picss
3. "Hot Wings" - inspiration from Adam Perry Lang on this one. traditional style and flavor profile with a kick of extra Chili powder and fresh garlic and jalapeno brushed on during grilling. Next time would setup the flame-zone for extra crispy version! pics 3&4
Last pic has all three plated up (what's left anyway!)
TD
Next.... (2 more items!)
TD
TrickyDick
New member
BBQ Extravaganza! BACON!!!
OK! This is my first attempt at bacon.
Wet cure (thanks to TentHunter!) for 7 days, then spent some time getting a pellice (had to use fans), then onto to smoker for overnight cold smoke with hickory BBQr's delight in the Amazin Tube Smoker (18"). Then warm smoked it to IT of 152 then pulled and cooled. hand sliced some for breakfast from the fry pan after the cold smoke. YUMMY!
TD
next...
OK! This is my first attempt at bacon.
Wet cure (thanks to TentHunter!) for 7 days, then spent some time getting a pellice (had to use fans), then onto to smoker for overnight cold smoke with hickory BBQr's delight in the Amazin Tube Smoker (18"). Then warm smoked it to IT of 152 then pulled and cooled. hand sliced some for breakfast from the fry pan after the cold smoke. YUMMY!
TD
next...
TrickyDick
New member
BBQ Extravaganza! BACON!!! pt2
Here is the Bacon after the Warm Smoke....
Waiting to slice and package until my slicer arrives. Very tasty stuff!
I might take the thinner and more irregular shaped slabs and cube up rather than slice since they didn't cook evenly when fried up as the more uniform slabs.
While it was some work, I can't imagine grocery store bacon anymore. Maybe in a pinch. But I also can't imagine trying to weave this bacon for a Fattie wrap either..
Much to learn....
TD
next...
Here is the Bacon after the Warm Smoke....
Waiting to slice and package until my slicer arrives. Very tasty stuff!
I might take the thinner and more irregular shaped slabs and cube up rather than slice since they didn't cook evenly when fried up as the more uniform slabs.
While it was some work, I can't imagine grocery store bacon anymore. Maybe in a pinch. But I also can't imagine trying to weave this bacon for a Fattie wrap either..
Much to learn....
TD
next...
TrickyDick
New member
BBQ Extravaganza! Finale.. Christmas Dinner Roast
Standing 6-bone Rib Roast.
Smoked it at 250 for just over 4 hours with Oak BBQ'ers Delight Pellets then let it rest.
Rubbed with canola oil and some Penzey's English Prime Rib Seasoning before putting into the MAK. I pulled it from the fridge about 45 minutes before it hit the MAK. I pulled it from the MAK at IT of 120 degrees. I had carry over up to 133 degrees. I followed Scooters and BigPoppas advice on this one for sure. Next time, I might pull at 116-118. I was shocked at the carry over, as previous roasts I've always pulled after specified time. Even with a very light tent with foil, that I later removed, I was shocked that the roast was still rising in temp after nearly 45 minutes! I rested it in a pan so as to collect juice for a gravy.
Is there any "better" way to get juice and what-not for gravy without cooking in a pan? Next time I am also doing an AusJus that I can have HOT so as to provide warmth to a roast that has been resting for so long!!! I did make a horseradish sauce with fresh horseradish root (holy watering eyes Batman!) which was very tasty. Also the "crust" that this roast had was unlike any I've ever tasted. Just incredibly tasty stuff! BigPoppa has it right on the no-sear for a pellet cooked roast like this!
That's it for my BBQ extravaganza. I've had a lot of bottled up BBQ desire it seems. I should say that my family has a tradition of doing a lot of spicy informal food on Christmas Eve each year. This year my father in-law did the chili (I gave him the bones from the steaks I did on the MAK last week to bolster the chili), and my mother in-law did an Apple Pie for Christmas Day. We feasted like crazy this year thanks to the MAK! Can't wait to plan for next year's event!
Thanks for all the help and information from all the BPS crew and forum members who helped make this possible!
Merry Christmas! and Happy New Year to all!
TD
Standing 6-bone Rib Roast.
Smoked it at 250 for just over 4 hours with Oak BBQ'ers Delight Pellets then let it rest.
Rubbed with canola oil and some Penzey's English Prime Rib Seasoning before putting into the MAK. I pulled it from the fridge about 45 minutes before it hit the MAK. I pulled it from the MAK at IT of 120 degrees. I had carry over up to 133 degrees. I followed Scooters and BigPoppas advice on this one for sure. Next time, I might pull at 116-118. I was shocked at the carry over, as previous roasts I've always pulled after specified time. Even with a very light tent with foil, that I later removed, I was shocked that the roast was still rising in temp after nearly 45 minutes! I rested it in a pan so as to collect juice for a gravy.
Is there any "better" way to get juice and what-not for gravy without cooking in a pan? Next time I am also doing an AusJus that I can have HOT so as to provide warmth to a roast that has been resting for so long!!! I did make a horseradish sauce with fresh horseradish root (holy watering eyes Batman!) which was very tasty. Also the "crust" that this roast had was unlike any I've ever tasted. Just incredibly tasty stuff! BigPoppa has it right on the no-sear for a pellet cooked roast like this!
That's it for my BBQ extravaganza. I've had a lot of bottled up BBQ desire it seems. I should say that my family has a tradition of doing a lot of spicy informal food on Christmas Eve each year. This year my father in-law did the chili (I gave him the bones from the steaks I did on the MAK last week to bolster the chili), and my mother in-law did an Apple Pie for Christmas Day. We feasted like crazy this year thanks to the MAK! Can't wait to plan for next year's event!
Thanks for all the help and information from all the BPS crew and forum members who helped make this possible!
Merry Christmas! and Happy New Year to all!
TD
Patrick_CT
New member
Christmas Breakfast things and out prime rib.
I have been working on brunch items and this was the final idea (until new years)
Hardboiled eggs. Made some hash brown with onions, bell pepper and garlic. Took the potatoes off and mixes with mexican cheese and let cool. Seasoned the mix with LL w/pepper.
Used standard sausage and made into patties. Cut the eggs in half and added the hash browns with the eggs into the middle of the sausage. Wrapped good then seasoned the outside. Finally wrapped in bacon. These sat int he fridge overnight to be cooked this morning
Pulled at 160
Awesome!!!
Brought some over to each of the neighbors (3 houses) for Xmas breakfast surprise. They were excited!
Now the prime rib. I never made one, but saw so many posts that I had to try.
Seasoned with garlic EVOO and double secret steak and some chipolte flakes. Let stand for 45 mins and then onto the MAK at 250.
REsted until the temp came down.
And plated with Risotto and twice baked potatoes.
Outstanding.. we really loved this and it will stay in the rotation.
My helper.. so exhausted!
Merry Christmas everyone!!!
I have been working on brunch items and this was the final idea (until new years)
Hardboiled eggs. Made some hash brown with onions, bell pepper and garlic. Took the potatoes off and mixes with mexican cheese and let cool. Seasoned the mix with LL w/pepper.
Used standard sausage and made into patties. Cut the eggs in half and added the hash browns with the eggs into the middle of the sausage. Wrapped good then seasoned the outside. Finally wrapped in bacon. These sat int he fridge overnight to be cooked this morning
Pulled at 160
Awesome!!!
Brought some over to each of the neighbors (3 houses) for Xmas breakfast surprise. They were excited!
Now the prime rib. I never made one, but saw so many posts that I had to try.
Seasoned with garlic EVOO and double secret steak and some chipolte flakes. Let stand for 45 mins and then onto the MAK at 250.
REsted until the temp came down.
And plated with Risotto and twice baked potatoes.
Outstanding.. we really loved this and it will stay in the rotation.
My helper.. so exhausted!
Merry Christmas everyone!!!
fishingbouchman
New member
Xmas dinner. No plans. Off to the freezer and found these.
New Xmas gift need to get them dirty
And another stocking stuffer. For me
Probably one of the best steak I have had. And the taters were good with hallelujah.
New Xmas gift need to get them dirty
And another stocking stuffer. For me
Probably one of the best steak I have had. And the taters were good with hallelujah.