Big Poppa
Administrator
I love cooking for the team, fellow competitors and guests on Friday night.
My appetizer was chips and guacamole and MAK smoked Portabello Pulled Pork pizzas with Mexican quatro formaggio, and Andys famous smoked nuts.
This dinner was two whole blocks of MAK Smoked New York Strip along with Plowboys corn on the cobb, Chantrelles Mushrooms and sweet onions sauteed in a olive oil rub and balsamic glaze on the MAK griddle., Smoked Garlic toast, Mexican Caesar. Rib Ticklers team brought Scallops in the shell, beef ribs, scalloped potatos and cupcakes
I served on block to the guests and the took the second one and started slicing it thin for any of the passers by....It was great seeing a line form out of nowhere and the happy tasters!
My appetizer was chips and guacamole and MAK smoked Portabello Pulled Pork pizzas with Mexican quatro formaggio, and Andys famous smoked nuts.
This dinner was two whole blocks of MAK Smoked New York Strip along with Plowboys corn on the cobb, Chantrelles Mushrooms and sweet onions sauteed in a olive oil rub and balsamic glaze on the MAK griddle., Smoked Garlic toast, Mexican Caesar. Rib Ticklers team brought Scallops in the shell, beef ribs, scalloped potatos and cupcakes
I served on block to the guests and the took the second one and started slicing it thin for any of the passers by....It was great seeing a line form out of nowhere and the happy tasters!