Enter This Weeks contest and win EVERYBODY WINS!


New member
Honeycomb Crusted Kurobuta Pork Rib Roast

Wanted to try something a little different and Ive been thinking about this idea for awhile... I got a nice Kurobuta Pork Roast from the local Butcher.. I then took some Honeycomb and mashed with the back of a spoon and spread it best I could all over the roast and then seasoned with some Little Louies and some Obie-Cues... I also had some left over Short Ribs that I decided to add also...



For the Short Ribs I used a little Carolina Treet as glue and then some Little Louies and Obie-Cues..


I pulled the Roast when it hit about 155 and let it rest I also pulled the Short Ribs at the same time...They where at about 183



Plated with some Roasted Yukons and a Salad(not shown)..


We LOVED it!! Cant wait to do this one again!!


New member
I smoked Momma's Meat Loaf

The Mrs had a meat loaf ready to go Saturday afternoon, She usually does it in the oven, I suggested the MAK.

Onto the MAK @325F with Perfect mix pellets

Ready for Sauce

Sauced and ready to rest

Time to Slice




Plated with some fresh corn on the cob on the side

It was a little crispy on the bottom, but overall very good


Saturday's Dinner

Saturday evening's menu includes:

- Black Walnut Smoked Short Ribs with Bourbon BBQ Sauce
- BBQ Bourbon Baked Beans
- ABT's & Chili Cheese Poppers

Part 1: Black Walnut Smoked Short ribs with Bourbon BBQ sauce

Started with some Beef Short Ribs dusted with some Little Louie's w/Black Pepper & Smoking Guns 'Sweet Heat' rubs. Onto the Stoven with Black Walnut Pellets to smoke for a while before cranking heat up to about 275°.

Time to make some Kentucky Bourbon BBQ sauce.

Part 2: ABT's & Chili Cheese Poppers

Rewind to last week when I smoked some homemade Kielbasa. I cut a couple links into some sticks for some ABT's while the wife made up some cheddar/cream cheese filling.

We cut up some Jalapenos & Red Bell peppers.

We also mixed up some Chili-Cheese-Beef filling (Ground Beef, Sharp Cheddar, minced onion,a little salt & some chili powder.

When the short ribs had a nice color they were foiled with some braising liquid and put on to braise while the poppers smoked.

Part 3: BBQ Bourbon Baked Beans
I sautéed some Bacon with chopped onion, added some salt, pepper, smoked paprika. Dumped in two cans of beans, a little brown sugar, a cup of the homemade Bourbon BBQ Sauce and heated through.

The beans went on to pickup some smoke while the popper & ribs finished.

The ABT's were scrumptious. Smoky tender bacon on the outside and the kielbasa sticks were nice and smoky with the hot & creamy sharp cheddar filling. The Chili-Cheese Poppers had that classic southwestern flavor.

The Beef Short Ribs plated with some beans & Poppers.

The short ribs were tangy and smoky. The Black Walnut smoke is like a more robust perfumy version of hickory with a hint of saltiness that balances well with a sweet tangy sauce. The beans were also sweet & tangy, slightly spicy with a just hint of the Kentucky Bourbon.

Last edited:


New member
Some great looking food all entries look really tasty. I smoked baby-back ribs and they came out really good when everyone asked when are you doing this again must be a good sign . I have tried several times to put the pictures on here and enter the contest just can't get them too upload very upsetting to me.
Its always a pleasure too see all the good cooking you folks do.


New member
Sparky's Mother's Day Ribs

been a pretty good day here. whole family together. playing some frisbee in the front yard, drinking some Ft's in the back. lots of good eats here. well, on to the show.

use my favorite rub on 1 rack of spares and 1 rack of baby backs.

onto #336 at ?

flipped after 1 hour

after the 2 hour mark i wrapped w/ goodies

after 1 more hour, ooooo. looks nice.

back on for 1/2 hour more

look at the color that the little louie's puts down. these are excellent color for a rib.

put in here until the rest of dinner was done. another nice feature on the mak 2 star.

din, din time.

it was a great day here for us. nice to see all the kids together and their others. good to see my grandson too. alot of fun in old spark's house today.


New member
Ribs Six Ways

Had a request for ribs today, so ribs it is!

Rounded up the usual suspects...

Also decided to try making some Jack Daniels BBQ sauce

Today's secret ingredient, marinaded one rack with this

Decided to try making Jeanie's bacon wrapped brussel sprouts...no bacon, used sliced turkey instead, into the smoker drawer while the ribs cooked...(just goofing around at this point, turkey cooks nothing like bacon, need to use bacon next time and probably partially steam the brussel sprouts first) Once the ribs were done, these were moved to the main grill at 325.

The ribs were cooked at 225, two hours naked, one hour foiled, then ~30 minutes more for mop/glaze/sauce. So lets see...we had 1 rack foiled with hot wing style sauce and as a mop. 1 rack foiled with brown sugar-butter-honey mopped with Western BBQ sauce. 1/2 rack SOW marinade/SOW in foil/SOW mop, 1/2 rack SOW marinade/SOW in foil/JD sauce mop, 1/2 rack B-S-B-H foil/JD sauce mop, 1/2 rack B-S-B-H foil with Apple Habanero Rib Candy glaze (got all that?)
Here's the family portrait:

Ready to eat:

My plate. One of each on the ribs, mashed potatoes and brussel sprouts (both topped with jalapeno garlic butter and smoked habanero cheddar cheese).

And for dessert we had homemade cinnamon rolls!

Happy Mother's Day!

Oh the verdict, top choice was JD Sauce with SOW marinade!
Last edited:


New member
Mothers Day Cook

Who wants flowers and chocolate when you can have bacon and chicken for mothers day.
On call so mom will get her goods tomorrow.
First is Pea meal Bacon or Canadian Bacon as it is sometimes called. This was a packaged cured or pickled bacon, I cut it in half to reduce the cook time and rubbed with Obie-Cues Sweet N Heat and into the Traeger at 225
Second is a spatchcock chicken with a change, I injected the bird with a mixture of 3/4 melted butter 1/4 bacon drippings and a dash of garlic power and also used it as the glue. Rubbed with my own mix and onto the grill
A few hours later and a bit of a lag at 160 IT on the bacon and the chicken and one half of the bacon where pulled.
Chicken at 180 IT and bacon at 190 IT Wrapped in tinfoil and ready for delivery.
The injection was a twist and using the butter and bacon dripping gave the skin a nice crispy look.
Mom is lucky its mothers day because it took a lot of restraint to not dig in.

smoker pete

New member
Mother's Day Spatchcock Chickens, ABTs, and MOINK Balls

My contribution to this year's Mother's Day celebration at my Son's house was the Chicken, and Appetizers. Picked up 4 nice Chickens at Costco. Each were about 6-lbs and I figured that would handle about a dozen people. I also decided to do some Atomic Buffalo Turds (ABTs) and MOINK Balls since I've never done either.

Chose to spike up the cream cheese with some grated cheddar cheese and Soileau's Cajun Seasoning. For good measure, I threw in a Lit'l Smokie in each ABT before wrapping it up with a half of slice of bacon. The MOINK Balls were Costo Meat Balls wrapped with a half slice of bacon.


Spatchcocked the Chickens and rubbed them with some Annie's Roasted Garlic EVOO and Fagundes Seasoning under and on the skin. Notice the nice plate of Chicken Livers and Hearts waiting for the sauté pan. Yum ... made for a nice snack!!


Pre-heated to 350º, turned it down to SMOKE and threw the spatchcock chickens in for an hour of Apple smoke.


After an hour of Apple smoke, bumped the Setpoint to 300º and threw in the MOINK Balls and ABTs.


Pulled the MOINK Balls and ABTs after about an hour and a half.


Pulled the chickens when the IT hit 165º in the thickest part of the breast. Took the chicken about 2 hours and 45 minutes total.


The money $shot ... Fall off the bone Apple Smoked Spatchcock Chickens along with some MOINK Balls and Atomic Buffalo Turds for Appetizers. A great time was had by all and best of all the Moms didn't do a thing except relax, enjoy, and be waited on ...

Last edited:


New member
Grad Party Butts

Just a few.. :D


About 56 pounds.

I've got a bucket of Salt Lick Clone mixed up.


CYM for glue, and pile the rub on.


Times 2.


My helpers.



Ran the MAK for a couple hours on 'smoke', then bumped to 230° for the overnight ride.


Started pulling them off around 9:30 the next morning. The last straggler came off around 1:30 in the afternoon




Gave one to a friend, and pulled the rest that evening..


Bagged up and ready for delivery.



New member
Brake Job Ribs

A buddy of mine replaced the brakes on my car while we were in NOLA. Saved me a FORTUNE.

He only asked for some Abita beer (check!) and 'something out of the smoker' in return. Time to start paying back..

1 Traeger loaded with Hickory.


Spareribs w/ tips. (times 3)


CT and Meadow Creek bringing the flavor.


Make a mess. (good thing it's nice outside and I can do this on the picnic table)


I could only fit 3 racks and 2 tips in the Traeger.


My favorite rib cooking temp.


These went back in the fridge until I can get some space on the top rack of the MAK.


2.5 hour mark, spritzed with some cider vinegar.


Sometime around 1 that afternoon.



I think they broke them out for Mother's Day dinner yesterday.


Mothers Day Dinner

Mom said she wanted ribs. I hadn't cooked any Vidalia Onion Peach Ribs for a while so I thought they were in order. We also cooked up some Potato Puffs.

I started with a rack of spareribs trimmed to a St. Louis cut and rubbed them down with some homemade rib rub. Peaches in the recipe, so Peach pellets for smoke.

Some peaches were thawed & sliced. After two hours the ribs were foiled with some Bourbon Braising liquid: Kentucky Bourbon, brown sugar, cider vinegar & red pepper flakes. I layered some Vidalia Onions & peach slices on top, wrapped and back on for an hour to braise.

After an hour braising, the peaches, onion & smoky juices were chopped in a food processor then added to an equal amount of my homemade Bourbon BBQ Sauce. This was used to glaze the ribs.

Potato Puffs
I was looking for something to do with potatoes, I came up with these:

Dice up some potatoes and parboil them just until fork tender. Sautee a little bacon and spring onion and mix with the drained potatoes and add a little fresh cracked Black Pepper. Cut a can of puff (cresent) pastry into squares. Put a big spoonful of the potato filling in and seal.

They baked while the ribs finished, flipped them once to brown evenly.
The Frogmats worked great to keep these from sticking!

The ribs glazed & finished.

The ribs were tender & juicy. The Bourbon-Vidalia onion-peach glazed was tangy with a hint of the sweet onion & peaches with a nice little after kick from the red pepper flakes. The slightly sweet peach smoke paired perfectly with the peaches in the glaze.

The Potato Puffs were great. Nice flaky crust & the flavor of the spring onion came through nicely in the potato bacon filling. Definitely a must do again item!

Thanks again for looking! :)
Last edited:


New member
I trade stuff for my ribs also. love the barter system. i give you this and you give me that. it works.
Last edited:


New member
Mother's Day Ribs
Made these for my Mom who loves a saucy rib. Rubbed with Little Louie's w/Pepper and some 3 Eyz Rub. Onto the MAK with smoke for 2 hours.


Pictures were limited due to the rain storm that passed thru, MAK and the Remote Pellet Boss kept on cooking though.


After being foiled for about an hour I pulled them out, cranked the MAK up to 260*, sauced right away and then once again 30 minutes later with Blue's Hog BBQ Sauce.


Almost missed the plated pics, the tribe was hungry. Some corn bread and mashed potatoes on the side.


Will approves! Good enough for me.



Mom's Day Pork Loin

Had all the Mom's over at our place yesterday and the request was for pork so I obliged.

Got a pork loin and discovered it was really 2 upon opening.....


Made a marinade using soy sauce, brown sugar, dry sherry, onion, garlic, cinnamon, and olive oil


Everyone into the Marinade Express


After marinading onto the hasty bake for a little sear over Oak lump and oak pellets


Let it ride on indirect heat until 155


While the pork is cooking do some of BP's smoked taters seasoned with Desert Gold on the MAK running @400


Pork Done and resting


Sliced up


Taters ready


Mom's day dinner is served

Last edited:
Top Bottom