Friday the 13th Contest! Need 13 entries to double the Stakes!

Big Poppa

Administrator
OK It's Friday the 13th...and my birthday....so lets see if we can get 13 people to come out of hibernation and cook this week...if we get less than 13 the prizes are

$25 First Place Store Credit to Big Poppa Smokers
$15 Second Place Store Credit to Big Poppa Smokers
$10 Third Place Store Credit to Big Poppa Smokers
$5 bucks credit to everyone else that enters

If we get thirteen....big pay day!
 

sparky

New member
Happy b'day bp. I won't be cooking this weekend heading to santa cruz to get in a little surfing. Need to swallow some salt water.
 

Susan

New member
I hate being first at anything but here goes!

First Timer Ribs

I decided to take the plunge and see if I could cook some ribs. I used Annie’s Garlic evoo as the glue and dusted them with Hasty Bake and Soleau’s and put them on the Weber with oak pellets. I also put a spatchcock chicken on just in case I failed miserably. I may not have chosen the best day for this experiment as the temperature was dropping and the wind gust were up to 40 MPH but I crossed my fingers and charged ahead.

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I did the usual foiling with apple juice and kept my fingers crossed that Weber was not going to be airborn.

OMG! They were fall-off-the-bone delicious!
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I served them with some smashed Yukon Gold potatoes and steamed fresh Swiss Chard..

Oh. And the chicken was perfect.
 

Deb

New member
apparently it's rib night in Connecticut

Kevin goes back to school tomorrow :( so I decided to put the healthy cooking on hold for the night......

2 hours at 275, all ready for some FL
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back in the MAK and also added some Mac & Cheese (we don't agree on cheese - one is velveeta, the other is made with Cabot 3yr cheddar)
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Kevin's plate (the first one)
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when dinner came out I put in a berry crisp
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enjoy
 

FLBentRider

New member
Scaloinks!

You know that question, late in the afternoon, "what's for supper?" Off to the store I went in search of "targets of opportunity"

I've been thinking about "something different" so here goes.

Scaloinks!

I started with 3lbs of sea scallops. I tried to get the BIG ones, but my store did not have them.

I started wrapping them with bacon. This is were I learned that scallops are a lot slipperier than meat balls.

After wrapping 1.5lbs (with 1lb of bacon) I decided to do half unwrapped.

The bacon wrapped ones got a generous application of soileau's seasoning, the "naked" ones were seasoned with Old Bay.

I set the MAK 2 star to HIGH and put the scallops on

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After 5 minutes
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Getting some good color, looking done
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The Mrs made French Onion soup (again) It was great
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Plated
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The flavor was great, it was a hit. I would have liked to run them on "smoke" but I didn't want to over cook them. When I do these again I will put the bacon in the oven for a few minutes to give it a head start.

Oh and lets not forget dessert:

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RickB

New member
Ok I' getting in because it's BP's birthday!

It's pizza night at the the ranch.

My wife says she wants her own pizza so it's a two pizza cook.

She want's chicken , mushrooms and spinach.

I want Italian Sausage, pepperoini, mushrooms, omions and roasted peppers.

Here we go.

Smoke some sausage and chicken

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Let's get her's going

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Looking good

Now mine

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Now lets get onto the Mak

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All done

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Ok..Let's take a vote my wife's

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Or mine

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They were both great!
 
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JeffCO

New member
The inlaws were coming over for supper, so we need several different flavors to keep everyone happy -- Bone Suckin' Sauce Rub, Cajun Spices, Tuscan Rub, and Minced Garlic:

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Ready for a little smoke:
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On the Yoder at 200* for an hour of smoke:
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Up to 275 after an hour, then about 1 1/2 hour later the thicker one's done first??? Foiled and towel wrapped it.
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The thinner one took another 45 minutes. Here's a shot after foiling, toweling and resting the second for 45 minutes.
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Sliced:
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Table's set. Salad, wild rice, and pork loin 4 ways.
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Filet Oscar

Tried something different today. Filet Oscar.

First, had to have an appetizer while the 49er's played. How about some ABT's:

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Then started on some Filet Oscar. The main ingrediants:

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Then, started to heat the dungeness crab on "Smoke":

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I keep hearing about how great the 1 star is, but who says the 2 star doesn't put out some smoke:

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Bumped up the Mak from Smoke to 300°F and finished heating the crab:

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Seasoned the Filet's with BP's Double Secret and put on the grill grates on high:

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Added the aspargus that I had blanched:

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Combined the crab, asparagus, and some home made bearnaise sauce and topped the filet's:

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Then topped with the homemade bearnaise sauce:

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And finally the money shot:

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This was really good. The 49's won and I cooked something good. What a weekend!
 
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Deb

New member
Back to the healthier eating...

Chicken, Sausage, Peppers & Onions with spaghetti squash

Spaghetti squash split in 1/2 , a little garlic olive oil, salt & pepper - onto a baking sheet, roasted til soft
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skinned some chicken legs, cut up some garlic, peppers & onions (onions & garlic not pictured)
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all onto the MAK (the squash went on first)
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after the chicken got some smoke and color it went in with the peppers & onion with a can of hand crushed tomatoes and some grilled all back into the MAK, a little later some chicken sausage was added.
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the chicken and sausage served with the spaghetti squash and part of a roasted garlic ciabatta stick
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Scallywag

New member
I'm exhausted from playing 2 shows with the band and it's cold as hell here!! I am really craving some comfort food tonight, so I decided to make some chicken parmesan and pasta. Here we go...<a href="http://s1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/?action=view&current=BBQ010.jpg" target="_blank"><img src="http://i1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/BBQ010.jpg" border="0" alt="Photobucket"></a>
Smoked the breasts for 2 hours at 225<a href="http://s1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/?action=view&current=BBQ013.jpg" target="_blank"><img src="http://i1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/BBQ013.jpg" border="0" alt="Photobucket"></a>
Roasted some peppers with them and sautéed some onions and mushrooms <a href="http://s1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/?action=view&current=BBQ012.jpg" target="_blank"><img src="http://i1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/BBQ012.jpg" border="0" alt="Photobucket"></a>
Man did I mention how cold it was here? Good thing I have this new hoodie to keep me warm!!<a href="http://s1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/?action=view&current=BBQ015.jpg" target="_blank"><img src="http://i1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/BBQ015.jpg" border="0" alt="Photobucket"></a>
Mixed er all up and back on the grill at 350 for another hour...<a href="http://s1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/?action=view&current=BBQ014.jpg" target="_blank"><img src="http://i1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/BBQ014.jpg" border="0" alt="Photobucket"></a>
All ready... man that looks good!!<a href="http://s1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/?action=view&current=BBQ016.jpg" target="_blank"><img src="http://i1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/BBQ016.jpg" border="0" alt="Photobucket"></a>
Plated and ready to inhale! Thanks for looking!<a href="http://s1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/?action=view&current=BBQ017.jpg" target="_blank"><img src="http://i1087.photobucket.com/albums/j463/arenwhite73/BBQ%20Comp%202/BBQ017.jpg" border="0" alt="Photobucket"></a>
 
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