Friday Again???? Contest Contest enter to win

Big Poppa

Administrator
You cant win if you dont eneter.....

Here we go Im at the American Royal so lets cook some Royally good food!

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

Five bucks credit to all other entries!
 

muebe

New member
Stuffed Bacon & Sausage Wrapped Shrimp With Infuser Smoked Avocado

So here are some of the players...

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Started with 1Lb of Wild Alaskan Shrimp. They were peeled and then soaked in a Hickory Salt Brine for a couple of hours...
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Time to mix the stuffing for the shrimp in the mini-prep. Imitation crab meat, cream cheese, garlic, BP Desert Gold Seasoning, and some Soileau's for heat...

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Time to take the shrimp out of the brine and then rinsed. Then butterfly and add the stuffing...

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Then a wrap with bacon coated with Texas Rib Candy Mango Habanero...

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Continued...
 

muebe

New member
Made 6 others wrapped with regular sausage instead of bacon. All finished and ready for the grill...

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I set the Memphis for 350F and cooked the shrimp for 45 minutes on the upper rack with frog mats.

Now onto the Avocado while the shrimp cook...

One Hass Avocado halved, sprayed with canola oil and then coated with Panko bread crumbs...

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And what is going on here? Am I trying a little trick I learned from some Japanese video?

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continued...
 

muebe

New member
Added a egg yolk to each Avocado and some Little Louie's and Desert Gold Seasoning...

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Then topped the outer edge of the Avocado with Grated Parmesan Cheese and for leftover shrimp to be used for the salad...

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Some pellets in the infuser and pre-heating...

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Drop the tray into the heated infuser with the lid on and the burner on high for 12 minutes...

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All done...

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All plated with a salad topped with Marie's Asiago Peppercorn dressing...

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Continued...
 

muebe

New member
The close-up shots...

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That Avocado was fantastic with the salad! And the sausage wrapped shrimp were better than I expected!

And yes the egg yolk was still runny ;)
 

Wing Commander

New member
Ribeyes

Today I cooked some Ribeyes. Seasoned only with salt and pepper and plated up with corn and potatoes.

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But I gotta work on my new grilling-assistent's motivation...

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7sanders

New member
Last night we fired up the Yoder to grill some bacon wrapped angus petite sirloins. It was late, and dark, and the pics didn't turn out of the steaks (and hot dogs for the kids) on the grill, but here you can see just how well the Yoder640 plus the grill grates can sear a yummy steak:

Bacon wrapped petite sirloins, with potato grillers, fire roasted corn, and some steakhouse baked beans.
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Looks like after a little practice we're perfecting that 1/4 turn for the nice grill marks!

Almost on the verge of a tad over cooked, but JUICY nonetheless! :p
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wneill20

New member
Pulled Pork Enchiladas, Not very good with the pictures this time but man they were good. You need to try this some time.
Took some left over pulled pork added some chili verde sauce cheese,onions and olives
Put in a pan with the chili verde sauce and rolled them up
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And more
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Ready for the smoker set at 250 for an hour
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They are done
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They were so good i forgot to take pictures when they were plated.
 

sparky

New member
links & beans

yesterday afternoon. got a little hungry. so......

opened up 3 different cans of beans and dumped them in my pan. found a bunch of links, so why not.

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need smoke. oak pellets going down.

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everyone in the pool!

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found more links. on you go.

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getting a crisp on.

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i believe were done.

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1st of two plates.

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got to love charcoal. go 49ers!!!!
 

Deb

New member
Stuffed pumpkin

It's definitely fall today.... yesterday we had sun part of the day and mid 70s, today it was 40 when I got up and only 50 and wet now (glad I kayaked yesterday :) ) So time for some fall food !!

started out by putting some crumbled garlic and cheese sausage in the MAK until just barely cooked.
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then cooked some arborio rice until just underdone.

filling is rice, sausage, balsamic bellaVitano cheese, dried cranberries, shallots, garlic, thyme ,
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cut the top off the pumpkin, scooped out the seeds , put a little roasted garlic oil, salt & pepper and rubbed it around
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filled the pumpkin with the rice/sausage mix
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then poured some 1/2 & 1/2 over the mix

into the mak for about 90 minutes - (this is when I took the lid off about 15 min before done)
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all done
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plated
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this is a possible thanksgiving dish (without the sausage), I have some changes to make but it was still very good. I was worried about the rice getting mushy but it held up nice. I liked the sausage and cranberries. It was nice and cheesy.

to be continued.....
 

Deb

New member
the continued.......

onto dessert

cut up some apples, a couple glugs of cider, brown sugar, cinnamon, and butter into a 8x8 pan
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apples onto the MAK til cooked down and the syrup starting to thicken, a few minutes before pullling I took some pumpkin bread I made yesterday and grilled it on the MAK griddle
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all done :) pumpkin bread, vanilla ice cream and the apples
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yum, that was really good

Enjoy
 

FLBentRider

New member
MAK Beef Pastrami

Start with a Sirloin from Sams
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Trim and section, each section no thicker than the 3 inches.
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I didn't get a pic of them in the cure, but I added cure#1, Brown Sugar, Pepper, Garlic and Coriander and put in a zip bag in the fridge for 1 week, overhauling daily.

after 1 week, the meat should be much firmer.
Rinse off the cure and spices, soak in the sink or other large container of water for 30 minutes.
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Allow to dry to a tacky surface in the refrigerator overnight.
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Add the rub, pressing into the meat:
3 TBS. coriander seeds (4 TBS. if you don’t have white peppercorns).
2 TBS. black peppercorns
2 TBS. yellow mustard seeds
1 TBS. white peppercorns
2 TBS. of granulated garlic

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On the MAK with BD Pecan pellets - one hour on SMOKE and then 225F until the IT is 150F

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To be continued...
 

FLBentRider

New member
MAK Beef Pastrami part two

Done
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Say Hello to my little friend
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all sliced
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On a slice of Rye, Under the broiler with some swiss cheese.
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YES! It was fantastic. Once you make your own that stuff from the deli will NOT do.
 

RickB

New member
Dry Aged Steak and Fixins

Dry aged Ribeye with Garlic Mashed Potatoes and Sautéed Asparagus

Let’s roast some garlic

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All done

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Blanch some asparagus

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Get the steak ready. No rub just salt and pepper. Want to taste just the steak.

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Let’s cook

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All done

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A little salad and croissant

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Let’s plate it up. A little aujus on the plate with the garlic mash. Add the steak and asparagus

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Enjoy!
 

Salmonsmoker

New member
Did this Fri. evening and Saturday, so I felt like some good food with not so much effort.
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A rib eye with Double Secret and shrimp with garlic evo and a light dusting of Desert Gold.
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On to the UDS with some oak pellets.
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Pulled the steak @ 120F, raised the basket and let the temp. rise to 450F, put steak back on the grill with the shrimp for a quick sear. White in center of steak is flash reflection.(It's getting dark here early these days.:()
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The plate with a baked tater and some garden fresh sliced 'maters.
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After a long day in the kitchen canning, this hit the spot! Some retro TV...Dick Van Dyke, MTM, and Cheers and Zzzzzz........Whazzat hon ?... no I'm not dozing...zzzzz...
 
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SoDakSmokerGolfer

New member
Well like Deb, Fall has come to the Dakotas and I thought it would be good to try some thanksgiving testing. I wanted to try out a new brine recipe... Got a half turkey breast gave it a good soak and then a smoke.

The hunk of meat in the brine
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On to the MAK @ 280 with sugar maple pellets
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Pulled off at 160... Sliced after a bit of a rest
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And on a plate with some beans and cheese potatoes
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The brine worked well... I think I will up the sugar and bring the salt a bit down next time but wonderful flavor and very juicy.
 

Patrick_CT

New member
Greek (ish) pork chops

I worked all weekend except this afternoon and was asked to make pork chops to bring to my moms b-day so this is sadly only going to be pics of the meat section of the dinner.

I made stuffed pork chops with a Greek inspiration:
Sweated down onions, red bell pepper, hot cherry pepper and garlic. Then added roasted red peppers and spinach. Added feta after it came off the heat and let cool to be able to handle.

Butterflied the boneless pork chops and seasoned with Hasty Bake Greek (love this stuff) then filled them up. Placed on this weird french fry pan that I found but works great for this stuff with the holes in the bottom and the indents to hold the food well.
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Smoked for 1 hour until 130 then turned up the heat to finish at 144 (they coast up a little more) They came out really good.. best pork chop to date that I made.
 

Tatonka3A2

New member
Grilled Shrimp Enchiladas with Jalapeño Cream Sauce

Tried out a new recipe over the weekend.

Started with 1 1/2 lbs of shrimp, cleaned and the tails removed. Tossed in Roasted Garlic Olive Oil and seasoned with BPS Money.





Onto the Yoder smoking with Pecan pellets





While the shrimp was cooking I started the jalapeño cream sauce - melt some butter, stir in the flour and cook for a few minutes; whisk in chicken stock and sour cream. Added some minced up jalapenos and garlic powder and simmer until thickened. Added fresh chopped cilantro right at the end.





Removed the shrimp and let cool enough to handle - gave them a rough chop and set aside to be added to the enchilada stuffing.





Next work on the main part - saute minced garlic and onion for about 5 minutes. Add shredded cabbage, shredded carrot, baby spinach, chipotle pepper in adobo sauce, oregano and cayenne pepper.





Cook until the spinach starts to wilt and then mix in the chopped up shrimp. I also added about 1/3 cup of the cream sauce to the stuffing mix.




Assemble the enchiladas by placing 1/3 cup of the shrimp mixture in the center of a flour tortilla and sprinkle with shredded smoked monterey jack cheese. Roll the tortilla and place seam side down. Once the dish was full, 1/2 of the jalapeño cream sauce was poured evenly over the top and added a little more of the shredded smoked monterey jack cheese; then into the Yoder to finish cooking.





Ready to come off the Yoder





Ready to eat!! Shrimp Enchiladas with extra jalapeño cream sauce poured over the top and a side of spanish rice all garnished with fresh HOT pico de Gallo.








These will be making a regular appearance in our house!! They were amazing!!
 
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