Easiest 5 bucks in BBQ Enter this contest....

Big Poppa

Administrator
Dragan gets the hot seat judging this week! Rookie! Great job last week

Five dollar credit to whomever enters.

First place $25 credit to Big Poppa Smokers
Second Place $15 Credit to Big Poppa Smokers
Third Place $10 credit to Big Poppa Smokers

Lets blow the doors off this week....
 
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nepas

New member
Pellet Smokehouse Bologna

Not a main meal but good for snacking :D

All stuffed and ready for the big pellet pooper house
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Hanging and getting smoke.
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$ Shots
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TentHunter

Moderator
Sweet & Spicy Mustard Chicken

with Bacon Wrapped Asparagus

This was a simple but very delicious way to cook the chicken.

Here goes...

Started by mixing some Yellow Mustard & Brown sugar together. Also made a spice rub mix of salt, granulated garlic, granulated onion & Chili powder.
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Slathered the chicken with the sweetened mustard...
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Sprinkled the spice mixture all over...
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Then onto the 325° grill with the Bacon Wrapped Asparagus. Cherry Pellets for smoke.
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The chicken was pulled at 165° & the asparagus was brushed with some melted butter & Italian Dressing then pulled off.

The chicken had a beautiful amber/brown color and smelled wonderfully of mustard, chili powder & sweet smoke.
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Served with the asparagus and homemade chicken & herb flavored rice.
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Thanks!
 
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Rip

New member
Looks awesome Tent! Nowhere near a cooker for this contest...I'll be watching though, can't wait to see the entries!
 
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smoker pete

New member
Hickory Smoked Pork Backribs with Carolina Treet

For our Weekly Dinner/Pinochle Party I chose to Smoke some Pork Loin Backribs I picked up at Costco. I have used Carolina Treet (CT) Cooking Barbecue Sauce on Pork Butts, Turkeys, and Chicken but never on Ribs until last night. After seeing the great results SquirtTheCat had using CT on Ribs I decided to give it a try.

Slathered some CT on the Backribs and sprinkled some Fagundes Seasoning. Check out the fixins for a little tater salad in the background.

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Pre-heated to 250º using American Broadleaf Pure 100 Hickory. Setpoint to SMOKE, tossed the Ribs in and smoked for an hour.

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Meanwhile ... Diced the Red Potatoes I boiled yesterday and using my handy dandy manual salsa maker I chopped the following: Red Onions, Olives, Celery, Hard Boiled Eggs, and Claussen Kosher Dill Pickles. Tossed with some Seasoning and Mayo until it reached my desired consistency.

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Smoked for an hour before bumping the temperature to 250º for 4½ hours. Ready to pull 2 racks in order to mop them with some Original Bull's-Eye BBQ Sauce. The Ribs went back in at 250º for another 30 minutes. Total time: 6 hours.

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Ring-A-Ding-Ding ...Chow time. A touch of Merlot with dinner and some Carmel Cream Sherry and Chocolate for dessert ;)

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The money $shot ... Smoked Ribs, some tater salad, corn on the cob, and a few chunks of watermelon ... Bon Appétit

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TentHunter

Moderator
Oh yeah, this contest is going to be a good one!

Pete, I love the picture of the tater salad ingredients in the bowl. Makes me wanna dive in and start mixing so I can eat it!
 

FLBentRider

New member
Baby back ribs

Three racks of Baby back ribs from Sams club
basic "salt lick" rub - 3:3:1:1 salt : pepper : garlic : cayenne
Onto MAK #106 with perfect mix pellets
Ran on Smoke for 2 hours, then 200F until the power flickered, then 250F
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Basted every now and then with rice wine vinegar
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Ready to plate
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This was a plain ol' rib craving satisified, no sides needed
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Yeah, they were good - a little spice, some heat, smoke...

a Good ol' fashioned elbows-on-the-table rib feast!
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sparky

New member
Sparky's Saturday Dinner with the Family.

alittle of this and alittle of that. away we go....
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using some LL w/P
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some more experimenting
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the cool thing about the racks is that you can turn them around easily.
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top rack, bottom rack. the mak doesn't care. food looks good cooked anywhere.
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left rack using big moe's bbq sauce, middle rack dry (pouring the kids beer on it) & right rack big bob gibson habanero sauce.
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done
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con't in a minute.....
 

sparky

New member
Dinner con't

finishing dinner

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guarding the pool
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dinner served. ribs, hamburger w/ pepper jack (lettuce wrapped), sweet potatoes fries, onions, tomatoes and pickles.
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it was a excellent dinner. :cool:
 
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smoker pete

New member
Marinaded Pollo Fresco

Picked up a few Pollo Fresco to test 'Smoke on Wheels BBQ Marinade' and my new Marinade Express. I could have said 'Chicken Thighs' but 'Pollo Fresco" just sounds so much more exotic!! Poured in the marinade, Chicken Thighs, connected vacuum hose and put the Pollo Fresco under vacuum.

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Tumbled the chicken for 20 minutes. Don't tell anyone but I actually read the directions :rolleyes:

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Removed marinaded Pollo Fresco and placed in fridge for a couple hours until I was ready to cook them. I could have just taken them straight to the grill. I'm very impressed with how easy this tool was to use.

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Pre-heated the MAK to 320ºF with American Broadleaf 60/40 Apple pellets and slapped the Chicken Thighs on until the Internal Temperature reaches 180º.

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Took an hour and 10 minutes at 320º to reach an IT of 180º. This pile of Pollo Fresco only cost $6.30. You just can't beat that these days!! We'll be able to graze for a few meals/snacks. Leftovers will for sure be used to make a little Chicken Salad for lunch tomorrow.

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The money $shot ... Marinaded Pollo Fresco with a light salad ...

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My wife really enjoyed the results I achieved with the 'Smoke on Wheels BBQ Marinade'. I have been anxious to test out this marinade after learning that some of it's Accolades include 10x Grand Champion and winner of over 100 awards in the Chicken category. Besides, what better way to break in my Marinade Express. The combination of these two products was amazing. The depth of marinade and the exquisite flavors down to the bone tantalized my taste buds. Can't wait to marinade something else!!
 

CarterQ

Moderator
Chris Lily Loaf Pan Chicken

Been wanting to try this recipe from Chris Lily's "Big Bob Gibson's BBQ BooK" and last night I had a chance to.

The main ingredients

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Slather the bird in a Applesauce and Worcestershire mix letting the extra mix fall into the pan

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Hit it inside and out with Rub (the book has a recipe, I went the lazy route and hit it with Yardbird)

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Onto the MAK running @300 on Apple pellets

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Couple hours later, pulled at 165

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Chopped it up

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Dinner is served with some corn, salad, and a cornbread muffin

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This came out good, I am glad I tried it. This chicken was one of the moistest I have ever had and the flavor was good too. Next time I will make gravy from the leftovers in the pan and serve with mashed taters. Overall very happy with the results, definitely a fun recipe to mix it up with.
 
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Susan

New member
Smoked Plum Tomato Sauce with Hot Turkey Italian Sausage

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Here are the basic starting ingredients.
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I brushed the halved tomatoes with olive oil and seasoned them with ground black pepper and Kosher salt.
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On to the Weber with a packet of Hickory pellets. After about 30 minutes the skin of the tomatoes split, garlic was roasted and the onion was nicely grilled. I pulled everything off the Weber to peel the tomatoes, chop the onion and mash the garlic.
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Everything went into the Dutch oven with cup of bruised, fresh basil and a dash of red pepper flakes to spike the heat just enough to pop on the palate and compliment the savory flavor of the roasted and smoked plum tomatoes. Then back on to the Weber to meld the flavors, reduce the sauce and grill-smoke the turkey sausage.
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And...here's the daily plate special. The sauce is served over Barilla Whole Grain thin spaghetti garnished with fresh basil and fresh grated Asiago cheese. The salad is grilled Romaine lettuce with a creamy, fresh grated parmesean cheese dressing. A delicious dinner. The sauce was light with a wonderful depth of flavor and bit of heat from the red pepper flakes. The grilled tomatoes were richly flavored with the right hint of hickory smoke and paired nicely with the garlic, onion and basil. The biggest surprise for me was the sausage. It was my first time cooking turkey Italian sausage and it was moist, flavorful and pleasantly popped with some heat. I will definitely do some more turkey sausage.
 

CarterQ

Moderator
Chimichurri steak kabobs

Been looking for a different marinade for beef kabobs so last night we tried out kabobs with a chimichurri style marinade modified from Steven Raichlen.

Start with the meat, cubed up some Rib Eye steak

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Made a marinade using crushed garlic paste, oregano, red chili flakes, cilantro, lime, red wine vinegar, olive oil, and salt and pepper.

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Mixed it up, since I was going to use the Marinade Express I needed some more liquid so I tossed in some beer.

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Everyone in the pool, including red and yellow peppers

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Tumble for about 15 minutes

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Skewered up and ready for the Hasty Bake

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Onto the grill using oak lump and oak pellets for good measure

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Sear for a minute a side

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Served up with some Cilantro lime rice and a cold one

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Delicious!

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CarterQ

Moderator
Grilled Apricots

Apricot season kicked off here is CA last week and I've been itching to grill some fresh fruit so here we go

Start with these

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And some of this

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Halve them and pit them

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Brush both sides with vegetable oil and on the grill at high heat (using oak lump and some peach pellets) face down until golden brown (about 2 1/2 minutes)

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Flip and grill for another minute or so

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Ready to go

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While the fruit is resting toast up some almond slivers

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Melt the chocolate

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Drizzle the chocolate over the cots and top with almonds

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Served up with a little fresh whipped cream

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This came out awesome and I plan on doing more fruit as the season progresses. If you do apriocts make sure and let them sit on the counter until they are starting to get soft, this will help mellow out some of the acid in the fruit.
 

Hobbit

New member
Everyone is going full out this week. The only way this could get better is if the judge had to sample as well.

Good luck to everyone!
 
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