Flbent is up as judge this week hot seat enter the contest!

sparky

New member
friday night ribs

been a long week. ribs and FT are in store for old spark. away we go....

a good friend send me some chicken rub that he uses on his ribs. chicken rub on ribs. why not. so, some chicken rub and some of my favorite rib rub (LL w/P).

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threw them down on #336 @ 240º (had to make sure they were done at 1/2 time for the 49er game, yukie game).

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time for for FL.

my favorite part.

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the rest of the goodies.

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yes i am drinking. 3 or 4 FT's already. and i am a happy camper.

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pretty....

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look at the color of these ribs. sparky, your a genius. yes i know.

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dinner time.

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the after shot.

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.

it was a great friday even though the 49ers were icky.
 

Patrick_CT

New member
All the food looks great but sadly Irene is not letting us cook the weekend. No power... Time to start shopping for a generator. We have anlage treengoing across our driveway so we can not even leave.. Just drool over the food!
 

squirtthecat

New member
MAKd Chicken Trifecta

Any one of these are good as a chicken marinade..

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So let's try all three at once! 10 pounds of split chicken breasts, into the Reveo. (in 2 batches)

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Onto the MAK. 45 minutes of smoke, then 45 minutes at 425°.

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Time to rearrange and kick it down to 325°.

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And.. Done.

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Nice color and very juicy.

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They are resting now in the cooler. I'll shred them all later and bag up for sandwiches, casseroles, etc.

--

(later)

--

Pulled... (after some nibbling)

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The Reveo really drove the marinades into the meat. I might Reveo + rest for a few hours next time. Possibly overnight.

All in all, a great combination!
 

Spinny

New member
Double Cut Pork Chops

Tonight I went with double cut pork chops, 3 cheese scalloped potatoes, bacon wrapped asparagus and grilled peaches topped with brie cheese and balsamic vinaigrette.


Started off preparing the scalloped potatoes.

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Used leftover cheese from the mac muffins: Asiago, Parmesan and Fontina. Sauce comprised of heavy cream, fresh thyme, garlic, nutmeg and bay leafs.

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Half way through the cook at 375F (total cook time approx. 50min).

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Cheesy Scallops...

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Prepared the bacon wrapped asparagus. Sprinkled with BPS desert gold.

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Finished product.

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I used an apricot, mango and roasted chipotle sauce for my glaze. Great flavor! Seasoned with BPS Double Secret Steak Rub.

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Grilled up the peaches and topped with Brie cheese while the pork was resting.

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Made a balsamic vinaigrette reduction and drizzled it over the peaches...

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The final shot.

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CarterQ

Moderator
Rack of Lamb

Doesn't hold a candle to what's been cooked so far, but I have been craving some grilled lamb and tonight was a perfect night to do some on the MAK

Started with these

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Hit with some olive oil, Desert Gold and fresh Thyme

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Onto the MAK running on high

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Browned both sides

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Lowered it down to 325 to finish them off

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Hit some Asparagus with Annies Garlic and Desert Gold

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Onto the MAK

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Pulled the Lamb @150 and let it rest

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Finish off the grass

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Served it all up with some homemade pilaf, good stuff!

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FLBentRider

New member
Here we go. In review, the players: (in order of submission)

Deb - Pizza

Smalls - Skirt steak tacos

Bark Biter - Tomato and Garlic sauce with Meatballs

Chili Head - Lamb chops

bflodan - Brined Spatchcocks

NorCal Smoker - Scallops with Pineapple Salsa

CarterQ - Tri tip comfort food

Rip - Shrimp Tacos with Anja's Habenero Lime Cheesecake

Sparky - friday night ribs

squirtthecat - MAKd Chicken Trifecta

Spinny - Double Cut Pork Chops

CarterQ - Rack of Lamb

All looking good. Tough to decide...

Third place


Spinny - great job on the pork chops and the rest

Second Place

Rip - The cheesecake got me.

First Place

Chili Head - great pictorial and that dessert looks great
 

Rip

New member
Congrats to Chili, Spinny, and everyone else who entered! Thanks for judging FLB, and of course, thanks for the sandbox BP!
 

Chili Head

New member
Way to go Rip and Spinny! Nice job everyone else! Everyone is stepping their game up! It's getting tougher to get a top three now. We'll be seeing things cooked that we haven't seen before I'm betting!

Thanks BP for doing this for us and thanks FLB for judging this week!


Sent from my iPhone using Tapatalk
 

Spinny

New member
Cheers to Chili Head and Rip!

Rip's cheesecake did make my saliva glands get an extra work out and Chili Head's presentation/pics made me want to keep on viewing. I think I've said this before, but I look forward to this contest every weekend...it's like a favorite TV show but you get to partake and eat to your hearts content! Too bad I'll be away from my smoker this holiday weekend. :(

Thanks BP and Bent!

Spinny
 
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