December 9 Contest...Lets get some winter action!

Big Poppa

Administrator
Come on...light up the ole pellet pooper and dazzle me....the mumber of cooks are shrinking and you guys and gals are too much die hards to let this contest thing die...

bring it on.

$25.00 First Place Big Poppa Smokers Store credit
$15.00 Second Place Big Poppa SMokers Store credit
$10.00 Third Place Big Poppa Store Credit

$5 bucks store credit for anyone who enters.

Sparky extra bonus of a Music Man hat if you enter with something other than ribs! ahhahaha
 

sparky

New member
lol, i love ya man. i only know how to make ribs. :( i will start cooking this weekend. i have to work this evening bartending for a xmas party. will see the 1 stars early saturday morning. got to break out my new griddle.
 
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SmokinSooner

New member
Better Half's Request: Chili!

This week's entry: Chili and Black Pepper-Spiced Gingerbread.

Chili grind and stew meat—hickory smoked for an hour:

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Onion and red bell pepper added, smoked for 15 minutes to impart a slight smokiness:

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The rest of the players—save one secret!— ready to be assembled:

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To the pot is added the meat, onions and peppers:

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After all of the remaining ingredients have been added, in goes the secret—Bronko's Chocolate Dreams BBQ Sauce (it's a made in Oklahoma item; gotta support the locals):

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The resulting plate and beverage:

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Last night's in-house baked gingerbread getting a quick MAK-n-Grill Grates sear (the square piece is for my mother-in-law who's not a fan of the black pepper version of gingerbread :( for her, IMHO):

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Desert, plated up:

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In all, the chili turned out a little "soupier" than usual, but was great nonetheless. Other than that, I'd say it was the best chili I've made so far, thanks to the MAK! The gingerbread was great, too—spicy with a bit of sear and slight but noticeable smokiness. I must admit that my wife's suggestion was a wonderful way to start off the colder season here in Oklahoma—and the leftovers will certainly be enjoyed, too.
 

FLBentRider

New member
Wing time!

I put them on the MAK:
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After an hour on "smoke"
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Then I set the MAK to 400F, for about an hour

Finish!
We made several sauces, one with Starne's BBQ sauce and butter that was excellent!
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adding the cajun spice made for a messy plate, but oh so good!
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squirtthecat

New member
Cold Smoked Boulders and Turkey Meatballs

Somebody say 'Winter'?

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MAK doesn't care if it is 16°.

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Thawing enough to get the gravy packets to split away..

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On we go. Frozen solid. Set the PelletBoss at 255° and we'll check back in 5 hours.

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Fired the Traeger up as well. Gonna do some turkey meatballs later.

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Time for my industrial strength coffee mug.

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--

Meatballs are in. Didn't fell like messing with the bacon today.

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Sentries are posted. They aren't nearly as excited about today's assignment. :cool:

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squirtthecat

New member
Cold Smoked Boulders and Turkey Meatballs cont..

Getting some nice color now. Maybe another 45 minutes and they will be done.

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Meatballs are looking good.

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And into a crockpot of dumpster spaghetti sauce to get happy..

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Boulders are done as well. Gonna rest in FTC for a while, then I'll strip the netting off and toss them in the fridge overnight.

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One will be cubed and frozen for some Turkey Noodle soup later this week (or next), one will be sliced thin and vacuum sealed for sandwiches, and the 3rd will be dinner. ;)
 

CarterQ

Moderator
Little Prime Rib

Was in the mood for a little comfort food so we went with a little prime rib and asparagus last night-

Started with this little guy-

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Hit it with a nice dose of Double Secret

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Onto the MAK running on high for an hour then the Pellet Boss will drop it down to 250 till done @130

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Looking good after about 3 hours

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Pulled and rest about 20 minutes

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Season up some Asparagus with EVOO and Desert Gold

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On the grill

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Ready to go

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Slice up the meat

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Dinner is served

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One of my favorite meals, and it always comes out perfect on the MAK!
 
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sparky

New member
Breakfast at Sparky's

this cook is for the 1st place prize and a ernie ball hat. ya for me. i thought i would break out my b'day presents.

threw down some jimmy dean. #36 @ 325º.

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sausage is done. time for some hash browns. griddle time.

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put on my 2 favorite rubs on them.

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tators done.

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where not done yet.

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ya baby. made some bisquick pancakes.

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nice a brown. great griddle.

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made 2 patches of pancakes. breakfast is served. and once again, no kids. my wife got her plate and i got one. and a 2nd one too.

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the winner.
 
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Susan

New member
Pork Tenderloin

I mixed up a marinade with Hoisin sauce, ketchup, brown sugar and about 5 cloves of garlic. Then decided to open the spice cabinet and decided some red pepper flakes might be nice and OH, there was an open bottler of red wine on the counter and I added about a quarter of a cup of that, mixed everything again and poured the marinade into a zip lock bag with the tenderloin to soak up some flavor for a couple hours.

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I put the tenderloin on the Weber with cherry pellets.
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The meat came off the grill when the internal temp hit 160 and it rested while I put together the sides.

And here is the plated shot:
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I served it with zucchini squash with sun dried tomatoes and butternut squashed mashed with butter, salt and pepper and a little brown sugar.

The meat was moist and tender and perfectly cooked. The flavors mingled nicely together and the addition of the red pepper flakes gave just enough zip to balance the sweetness of the brown sugar and ketchup.

Thanks for looking.
 

Scallywag

New member
Gonna throw my hat in here.. Pork Roast with Porchinni balsamichttp://s1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%201/?action=view&current=BBQ001.jpg glaze
Away we Go!!!
BBQ Comp 1 :: BBQ004.jpg picture by arenwhite73 - Photobucket
Some fingerlings tossed with garlic evoo red peppers parm and chives.
BBQ Comp 1 :: BBQ005.jpg picture by arenwhite73 - Photobucket
Nice Glaze!!
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Sliced...
http://s1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%201/?action=view&current=BBQ009.jpg]Image hosting, free photo sharing & video sharing at Photobucket
 

Rip

New member
Chili and Cornbread

No doubt it's chili season, even though today was a pretty decent day with temps in the 30's during this cook.

Gathered up the fixings. (The Pacificos will drank by the cook, and not used as an ingredient)
Not pictured is the bag of frozen tomato's from this years garden.
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The ground beef was placed loosely on frog mats interspersed with onions. This was lightly seasoned with BPS Little Louie's and Soileaus. Then on to the MAK for 30 minutes of smoke.
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After 30 minutes the meat and onions were taken inside and chopped, then into the cast iron pot for some more browning...looked like this just before the rest of the ingredients were added.
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The chili was then simmered uncovered on the smoker for a while and then simmered covered on the stove for a few more hours. Now for some extras...

The little pies on the left are strawberry with a chocolate truffle (or two). The pies on the right are chili and the top two chili pies will be covered with cornbread mix instead of pie crust. The chili pie and cornbread chili pies are experiments and will be made in larger sizes if deemed worthy.
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About the cornbread...I'm the only one in the family who likes cornbread...I need to change that. My wife says cornbread is too dry. I told her I was going to try a cornbread recipe from one of our forum members...she urged me to try one from the Internet (you know, with ratings, so you know what people think). I told her it was Deb's recipe...she said, "Oh, ok." So Deb, no pressure here, right? Read more about Deb's recipe here: http://www.pelletsmoking.com/pelletsmoking-com-gallery-10/cornbread-2570/

So here's the cornbread and pies, (this is a 14" skillet, so I multiplied the ingredients by 1-1/2)
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Just about done.
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Brought the cornbread in to rest, (skipped the bacon and garnished with jalapeño slices).
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First up is chili in a bread bowl, this was very tasty!!
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Next up was cornbread, cornbread chili pie, and chili pie. First off lets just say I'm not the only one who likes cornbread anymore! The cornbread was awesome! Very moist without being gummy, and very tasty too! The cornbread chili pie and chili pies were also very good and merit further experimentation. Next time I will partially bake the shells before I add filling and topping (I already had the filling in before I remembered this, sigh).
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Here's a strawberry chocolate truffle pie. I have made these before so it was no surprise how good they were. Man am I full!
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Thanks for sharing the cornbread recipe Deb!
 

bflodan

New member
Short Ribs and Spatchcock

Threw on a rack of Short Ribs and a Chicken onto the MAK.. Both rubbed with some of our favorites...

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Short ribs went on smoke setting for an HR and then 275 for about 4 more hours... Chicken went on for the last hr of the short ribs and then upped the MAK to 350 and let short ribs rest for a bit...

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After resting for about 40 min under foil, cut them up and mixed with some Pepper Plant and back on the MAK while the chicken finishes..

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Cont....
 

bflodan

New member
Cont....

Pulled the Chicken at 168 and removed the Short Ribs and a balsamic marinated artichoke that we added on..

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Chicken just fell apart it was so tender and juicy!!!

All plated up..

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Another great meal of the MAK... Everything was excellent...
 
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TentHunter

Moderator
2 Hour Ribs on the MAK

In a recent thread Cmack1 recently asked about doing quick ribs. Well, between music at church, The kid's Holiday School band concerts & the Community band our family is in, this was an extremely busy music filled weekend.

With barely any time to cook what better time to test a quick two-hour rib method on the MAK.

Here it goes:

The MAK was prepped by adding a pan of water and a packet of 100% apple wood pellets to the drip pan. The Idea was to add moisture to protect the ribs from the high heat and aid in smoke absorption and hopefully get at least a small smoke ring. The Packet of pellets would hopefully smoulder at the higher temps I wanted to use adding a little more smoke flavor.
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The ribs & tips received only a light sprinkling of some Smokin' Guns "Sweet Heat" rub. 15 minutes on smoke mode then 1 hour 45 minutes at 350°
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I mixed up some homemade BBQ sauce, some melted butter & honey.
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With about 10 minutes left the ribs looked like this:
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Quickly Sauced and lid closed for the last 10 minutes.
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Time to slice & see how they turned out...
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So far so good. A slight smoke ring and while not the most tender, definitely tender enough to eat.
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I believe the water pan & pellet pack did their jobs; they had a decent smoke flavor and light smoke ring. For being short on time, all in all I'd say these ribs, while not the best, were still pretty dang good!
The family seemed to like them.
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Thanks for looking!
 
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