I think Spring has Sprung...Time to enter the contest!
- Thread starter Big Poppa
- Start date
RickB
New member
Steak My Way
Just me so I get my favorites
Made this yesterday for the steak
Mixed up some roasted garlic, parsley, blue cheese, butter and some s&P
Roll up and chill
Prep the steak
Got a 30 day dry aged ribeye
Some BP rubs
Looking good
Let’s make some onion rings. Into some buttermilk for an hour
Into some seasoned flour
Into the fridge to setup
Need me some spuds. Double stuffed and baked
Yea that’s some smoked chedder
We getting close. Fire up the Mak and start frying the rings. Spuds in the Make while it gets to temp
Rings into a warm oven
Spuds done into the oven
Steak time
Add a couple of pats of the compound butter. Some rings and a spud. Let’s eat!
Enjoy!
Just me so I get my favorites
Made this yesterday for the steak
Mixed up some roasted garlic, parsley, blue cheese, butter and some s&P
Roll up and chill
Prep the steak
Got a 30 day dry aged ribeye
Some BP rubs
Looking good
Let’s make some onion rings. Into some buttermilk for an hour
Into some seasoned flour
Into the fridge to setup
Need me some spuds. Double stuffed and baked
Yea that’s some smoked chedder
We getting close. Fire up the Mak and start frying the rings. Spuds in the Make while it gets to temp
Rings into a warm oven
Spuds done into the oven
Steak time
Add a couple of pats of the compound butter. Some rings and a spud. Let’s eat!
Enjoy!
soupyjones
New member
I was planning to make some pasta sauce this weekend and the weather was great today so I made a couple burgers with some of my ground pork and a bit of a pulled pork i have in the freezer. Here they are.
I gave them a season with a shallot LLwP mustard powder sage and thyme.
Mixed it up and let them rest in the fridge while I had a cold beverage. After a half hour I formed my patties.
One more with my chunk of sorta sausage for my sauce tomorrow.
Threw it on the Traeger at 325 running my apple maple combo. Forgot to get a pic when they went on but i got one at the flip with my bacon, buns and some goat cheese on the burgers.
That pic is not great but this one hardly has the burgers in it.
10 more minutes and they were ready to go. Mine got plated up with some arugula and a sliced up granny smith along with some fries.
One more for good measure.
Poured a tall glass of moo juice and chowed down. In all it was a great burger though I was a bit heavy handed with the goat cheese. Anyhow thanks for looking guys.
I gave them a season with a shallot LLwP mustard powder sage and thyme.
Mixed it up and let them rest in the fridge while I had a cold beverage. After a half hour I formed my patties.
One more with my chunk of sorta sausage for my sauce tomorrow.
Threw it on the Traeger at 325 running my apple maple combo. Forgot to get a pic when they went on but i got one at the flip with my bacon, buns and some goat cheese on the burgers.
That pic is not great but this one hardly has the burgers in it.
10 more minutes and they were ready to go. Mine got plated up with some arugula and a sliced up granny smith along with some fries.
One more for good measure.
Poured a tall glass of moo juice and chowed down. In all it was a great burger though I was a bit heavy handed with the goat cheese. Anyhow thanks for looking guys.
TrickyDick
New member
Hmm. Was thinking of entering this week. First ribs on my MAK I believe.
They're marinating right now.
Package said "St Louis Spare Ribs". I think they've already been trimmed somewhat but maybe not the full "St Louis" trim.
Will need to get my camera handy. Already some strong entries!
TD
They're marinating right now.
Package said "St Louis Spare Ribs". I think they've already been trimmed somewhat but maybe not the full "St Louis" trim.
Will need to get my camera handy. Already some strong entries!
TD
MAK Burgers...
I did the planked halibut on Thursday so couldn't enter that. Decided on some burgers last night. But do not have a lot of photos. Here's the breakdown:
3lbs 75% lean ground beef (mix of chuck and sirloin). Kneaded in 1/4C water and 1tsp Worcestershire. Molded the patties, and then into the fridge for an hour.
In the meantime, prep the fixings: sautéed mushrooms (white and crimini), sautéed some sweet onions, made some bacon, also the usual suspects of lettuce and tomato. Also buttered the buns so they were ready to go.
I made a baste using:
- 1 stick of unsalted butter
- 4 cloves crushed garlic
- 1/4 C chopped Italian parsley
- juice of 1 lemon
- fresh cracked black pepper
- 1 tsp kosher salt
Place all ingredients into a small aluminum pan and place on the grill to melt and combine.
I made an herb brush by tying a bunch of thyme to the handle of a wooden spoon to apply the baste.
I set the MAK to 450F, placed an iron griddle on one side, and the MAK searing grate on the other. The pan of baste went on the back of the griddle.
Ready to go. Coat each patty heavily with BPS Money and onto the searing grate. ~2 minutes per side.
View attachment 2037
Using the thyme brush, brush some of the baste onto the griddle. Move the burgers to the griddle, give another coat of Money, then baste thoroughly using the thyme brush. Again ~2 minutes per side.
View attachment 2038
Toast the buns.View attachment 2039
Add some cheese until just melted.
View attachment 2040
That's it. The mixture of grill and griddle builds a lot of flavor and adds a wonderful crust to the burgers.
No plated photo (again). My kids devoured these. I got the double thumbs up, and "best burger ever" comment from my 8 yr old. Always a plus.
Enjoy!
Sent from my iPhone using Tapatalk
I did the planked halibut on Thursday so couldn't enter that. Decided on some burgers last night. But do not have a lot of photos. Here's the breakdown:
3lbs 75% lean ground beef (mix of chuck and sirloin). Kneaded in 1/4C water and 1tsp Worcestershire. Molded the patties, and then into the fridge for an hour.
In the meantime, prep the fixings: sautéed mushrooms (white and crimini), sautéed some sweet onions, made some bacon, also the usual suspects of lettuce and tomato. Also buttered the buns so they were ready to go.
I made a baste using:
- 1 stick of unsalted butter
- 4 cloves crushed garlic
- 1/4 C chopped Italian parsley
- juice of 1 lemon
- fresh cracked black pepper
- 1 tsp kosher salt
Place all ingredients into a small aluminum pan and place on the grill to melt and combine.
I made an herb brush by tying a bunch of thyme to the handle of a wooden spoon to apply the baste.
I set the MAK to 450F, placed an iron griddle on one side, and the MAK searing grate on the other. The pan of baste went on the back of the griddle.
Ready to go. Coat each patty heavily with BPS Money and onto the searing grate. ~2 minutes per side.
View attachment 2037
Using the thyme brush, brush some of the baste onto the griddle. Move the burgers to the griddle, give another coat of Money, then baste thoroughly using the thyme brush. Again ~2 minutes per side.
View attachment 2038
Toast the buns.View attachment 2039
Add some cheese until just melted.
View attachment 2040
That's it. The mixture of grill and griddle builds a lot of flavor and adds a wonderful crust to the burgers.
No plated photo (again). My kids devoured these. I got the double thumbs up, and "best burger ever" comment from my 8 yr old. Always a plus.
Enjoy!
Sent from my iPhone using Tapatalk
FLBentRider
New member
Old School Brisket
Start with an 18lb packer from RD, rub with "Salt Lick" clone rub.
On the MAK with BD Cherry - set the Pellet Boss for 4 hours on SMOKE, then 225F - This was at 9PM
The next morning
The Afternoon
Sliced:
Sides - Spinach Salad with Bacon dressing
Homemade Penne and Cheese
Plated:
Start with an 18lb packer from RD, rub with "Salt Lick" clone rub.
On the MAK with BD Cherry - set the Pellet Boss for 4 hours on SMOKE, then 225F - This was at 9PM
The next morning
The Afternoon
Sliced:
Sides - Spinach Salad with Bacon dressing
Homemade Penne and Cheese
Plated:
RickB
New member
Surf and Turf Linguine Alfredo
Let’s get cooking
Season the shrimp
Chicken in the fridge with some teriyaki sauce
Layed out some of that steak butter for garlic bead
Protein on the Mak. Chicken first when its almost done shrimp goes on
Start the alfredo sauce. Some sautéed shallot and heavy cream
Need some cheese. Mixed some fresh parm and pecorino
Into the cream
Protein done
Let’s drop the pasta
Make the garlic bread
Let’s plate. Add a little chopped basil and parsley
Enjoy!
Let’s get cooking
Season the shrimp
Chicken in the fridge with some teriyaki sauce
Layed out some of that steak butter for garlic bead
Protein on the Mak. Chicken first when its almost done shrimp goes on
Start the alfredo sauce. Some sautéed shallot and heavy cream
Need some cheese. Mixed some fresh parm and pecorino
Into the cream
Protein done
Let’s drop the pasta
Make the garlic bread
Let’s plate. Add a little chopped basil and parsley
Enjoy!
Scallywag
New member
Started with a 10 lb butt.. rubbed with this...
14 hours later
Had to try this..
Plated on a pretzel bun with some bacon wrapped meatballs..
Now we have leftover pulled pork to deal with.. lets make burritos!!!
Sweat some onions and peppers with some spice...
Lets build this!!!
Refried beans
Peppers, rice, cheese, guacamole and pulled poke
Brushed with some chipotle butter and grilled..
And look what I have here.. some of Lumpy's smoked pickled eggs! I had the pleasure of meeting Lumpy today.. very cool guy.. and he has his own beer tap!!
Yum!!!
14 hours later
Had to try this..
Plated on a pretzel bun with some bacon wrapped meatballs..
Sweat some onions and peppers with some spice...
Lets build this!!!
Refried beans
Peppers, rice, cheese, guacamole and pulled poke
Brushed with some chipotle butter and grilled..
And look what I have here.. some of Lumpy's smoked pickled eggs! I had the pleasure of meeting Lumpy today.. very cool guy.. and he has his own beer tap!!
Yum!!!
Tatonka3A2
New member
Beef Chuck Mock Tender Surf and Turf Night
Tried something a little different – Beef Chuck Mock Tender – they were on sale so thought what the heck!
Here was the flavors for the steak; a little olive oil and then seasoned with BP Double Secret and Money.
Onto the Yoder smoking with Oak for an hour @ 150°
While the steaks were smoking I started to prep the seafood.
People have been telling us how good Tatonka Dust is on shrimp so thought we better give it a whirl as well. Seasoned with Tatonka Dust and threw some minced garlic in the pan with some butter.
Bought a couple of new seasoning, one of them being a Seafood Splash. So sticking with the theme of trying new flavor profiles for everything. Cleaned the lobster tail and split in about halfway through so the butter and seasonings would have some where to rest. Melted the butter and mixed some Seafood Splash in it. Brushed the tails with the mixture and sprinkled a light coating of the rub as well.
Once the steaks were done smoking I removed them from the grill and turned up the heat to 550° - here you can see the flames below ready to hit the steaks.
Flippy Flip….
Once the steaks were pulled it was time for the seafood to get some love…
Plated pic – nothing too fancy. I forgot to get an overall shot with the sautéed onions and mushrooms.
Money shot
PS – I don’t agree that “Spring has Sprung” theme… LOL
Here is our backyard as of Saturday night yet!!
Tried something a little different – Beef Chuck Mock Tender – they were on sale so thought what the heck!
Here was the flavors for the steak; a little olive oil and then seasoned with BP Double Secret and Money.
Onto the Yoder smoking with Oak for an hour @ 150°
While the steaks were smoking I started to prep the seafood.
People have been telling us how good Tatonka Dust is on shrimp so thought we better give it a whirl as well. Seasoned with Tatonka Dust and threw some minced garlic in the pan with some butter.
Bought a couple of new seasoning, one of them being a Seafood Splash. So sticking with the theme of trying new flavor profiles for everything. Cleaned the lobster tail and split in about halfway through so the butter and seasonings would have some where to rest. Melted the butter and mixed some Seafood Splash in it. Brushed the tails with the mixture and sprinkled a light coating of the rub as well.
Once the steaks were done smoking I removed them from the grill and turned up the heat to 550° - here you can see the flames below ready to hit the steaks.
Flippy Flip….
Once the steaks were pulled it was time for the seafood to get some love…
Plated pic – nothing too fancy. I forgot to get an overall shot with the sautéed onions and mushrooms.
Money shot
PS – I don’t agree that “Spring has Sprung” theme… LOL
Here is our backyard as of Saturday night yet!!
TrickyDick
New member
I've got ribs, sweet potato fries and onion rings.... plus chicken thighs (SWMBO don't likey ribs)
need a bit of time to post. Doubt it'll beat the Ricker's post, but gimme a day for posting pics....
TD
need a bit of time to post. Doubt it'll beat the Ricker's post, but gimme a day for posting pics....
TD
RickB
New member
Gotta be in by midnight dude!
TentHunter
Moderator
Rib-Style Pork Steaks with Corn Pudding
The butcher had some great looking pork steaks and I couldn't resist getting a few. Instead of grilling them hot & fast, let's cook them up like I would ribs.
Season & stick 'em on the MAK at 225° to cook low & slow for a good 1 1/2 hours.
Foil time.
Move the foiled pork steaks to the top rack, stick on the corn pudding that the wife made up & bump the temp to 350° for an hour (I love the flavor of corn pudding on the grill - Yum!).
Put the steaks back on to finish. I mixed the foil drippings with a bit of homemade BBQ sauce & my son brushed it on...
They almost fell apart taking them off the grill
Smoky, sweet, tangy & tender. The smoky corn pudding accompanied them nicely.
Thanks for sneaking a peek!
Cliff
The butcher had some great looking pork steaks and I couldn't resist getting a few. Instead of grilling them hot & fast, let's cook them up like I would ribs.
Season & stick 'em on the MAK at 225° to cook low & slow for a good 1 1/2 hours.
Foil time.
Move the foiled pork steaks to the top rack, stick on the corn pudding that the wife made up & bump the temp to 350° for an hour (I love the flavor of corn pudding on the grill - Yum!).
Put the steaks back on to finish. I mixed the foil drippings with a bit of homemade BBQ sauce & my son brushed it on...
They almost fell apart taking them off the grill
Smoky, sweet, tangy & tender. The smoky corn pudding accompanied them nicely.
Thanks for sneaking a peek!
Cliff
Last edited:
Salmonsmoker
New member
Here we go. Great cooks everyone! This was tough- had to call in the wife for support.
The entries,
Rick B: Steak my way. Home alone? Can you move yet Rick?
soupyjones: Bacon pork burgers w/goat cheese and granny smith apples. Good looking
burger soupy. I'll pass on the goat cheese, but the apple sounds
interesting.
Stone: MAK burgers. Burgers looked tasty Stone. Really need a plated picture for
the drool component.
FLbentrider: Old school brisket. Nice smoke ring. You can see how moist it was.
Rick B: Surf and turf linguini alfredo. Another great presentation RB.
Scallywag: Pulled pork w/burritos and smoked pickled eggs. Nice! Pork burritos on
MAK. I'll take one of those eggs please.
Tatonka 3A2: Beef chuck mock tender surf and turf. Good cook Tanya. How was the
Tdust on the seafood?
Tenthunter: Rib style pork steaks w/corn pudding. Great looking pork steaks. Love
me some of that corn pudding.
First place: Rick B - Steak my way. Perfect steak. I need that herb butter.
Second place: Scallywag. Great flavor changeup from a pulled pork sammie to the
burritos
Third place: Tenthunter. I'll bet the pork steaks were great. Nice presentation.
The entries,
Rick B: Steak my way. Home alone? Can you move yet Rick?
soupyjones: Bacon pork burgers w/goat cheese and granny smith apples. Good looking
burger soupy. I'll pass on the goat cheese, but the apple sounds
interesting.
Stone: MAK burgers. Burgers looked tasty Stone. Really need a plated picture for
the drool component.
FLbentrider: Old school brisket. Nice smoke ring. You can see how moist it was.
Rick B: Surf and turf linguini alfredo. Another great presentation RB.
Scallywag: Pulled pork w/burritos and smoked pickled eggs. Nice! Pork burritos on
MAK. I'll take one of those eggs please.
Tatonka 3A2: Beef chuck mock tender surf and turf. Good cook Tanya. How was the
Tdust on the seafood?
Tenthunter: Rib style pork steaks w/corn pudding. Great looking pork steaks. Love
me some of that corn pudding.
First place: Rick B - Steak my way. Perfect steak. I need that herb butter.
Second place: Scallywag. Great flavor changeup from a pulled pork sammie to the
burritos
Third place: Tenthunter. I'll bet the pork steaks were great. Nice presentation.
Tatonka3A2
New member
Congrats everyone on the great cooks!! I would enjoy any of those plates!
TrickyDick
New member
I think I was enjoying national beer appreciation day too much! Missed the posting - I had been enjoying my other hobby (homebrewing) a bit more than usual it seems! Ribs were good. Onion Rings were great, and sweet potato fries need some work. Working next weekend, but I'm going to plan an attack on this contest thing with a clear head very soon! Great Looking food, and this Rick B guy is a "ringer"!
TD
TD
TrickyDick
New member
Hah!
Actually Rick, I find your cooks to be inspiring. I'm still getting the hang of pellet cooking/smoking/BBQ. Now that I have a tool that is easy to use, it has been so much more rewarding than trying the fuss with an old vertical water smoker on a windy day, or an underpowered electric smoker I've had in the past. I hope you don't mind me poking a bit of fun at you. Your cooks look spectacular, and the photography is also very good. I clearly have much to learn, as both a cook and pellet smoker. I will plan to try and enter more of the contests, because its fun to do, but please don't exclude yourself on my behalf. Love seeing what you've prepared and photographed!
TD
Actually Rick, I find your cooks to be inspiring. I'm still getting the hang of pellet cooking/smoking/BBQ. Now that I have a tool that is easy to use, it has been so much more rewarding than trying the fuss with an old vertical water smoker on a windy day, or an underpowered electric smoker I've had in the past. I hope you don't mind me poking a bit of fun at you. Your cooks look spectacular, and the photography is also very good. I clearly have much to learn, as both a cook and pellet smoker. I will plan to try and enter more of the contests, because its fun to do, but please don't exclude yourself on my behalf. Love seeing what you've prepared and photographed!
TD
TentHunter
Moderator
Congrats to the placers. There were some really good and varied entries this week.
This contest has definitely gotten Soupy's creative juices flowing. I would gladly give up my third place call for those Swine Time Burgers. That was a very creative & inspiring cook! In fact, I plan to give 'em a try.
Great week guys. Thanks for judging Salmon Smoker & thanks for the contest BP.
Cliff
This contest has definitely gotten Soupy's creative juices flowing. I would gladly give up my third place call for those Swine Time Burgers. That was a very creative & inspiring cook! In fact, I plan to give 'em a try.
Great week guys. Thanks for judging Salmon Smoker & thanks for the contest BP.
Cliff
Salmonsmoker
New member
My first time on this side of the fence. It's not an easy call trying to weigh the amount of effort, creativity, and technique, but a lot of fun never the less. And one mustn't forget about the very important "drool component", the presentation - aka "The Money Shot."