July 9th contest! Go Get em! Everybody wins

Big Poppa

Ok here we goo after a stellar week and even some newbies!

Big Bad Dan from Vegas by way of BUffalo is on the hot seat as this weeks judge

First $25 Store Credit to Big Poppa Smokers
Second $15 Store Credit to Big Poppa Smokers
Third $10 Store Credit to Big Poppa Smokers

everybody else that enters gets 5 bucks credit from BPS

smoker pete

New member
Sliced Hickory Smoked Pork Butt

Have smoked Pork Butts to 195º - 205ºF for Pulled Pork and will continue to do so :) But decided this time to take the Pork Butt off at 175ºF and serve it up for dinner as a Sliced Smoked Pork Roast.

Took a 5-lb Pork Butt and inserted Roasted Garlic in slits cut into the Butt. Slathered the Pork Butt with Carolina Treet Original Cooking Barbecue Sauce, some Jan's Dry Rub, and John Henry's Texas Pig Rub. Tightly wrapped the slathered and seasoned Butt in plastic wrap before throwing it into the fridge overnight.


Removed the Pork Butt an hour prior to starting the smoke. Pre-heated the MAK 2 Star General Pellet Grill with American Broadleaf Pure 100 Hickory Pellets. Setpoint to SMOKE and Hickory smoked for 2 hours.


After 2 hours of smoke bumped the temperature to 225ºF until the Internal Temperature (IT) reached 175ºF. Initial IT was 42º and it took 9 hours for the 5-lb Pork Butt to reach 175º. Pulled the Pork Butt and Foil, Towel, Cooler (FTC) for 1 hour.


While the Pork Butt was in FTC I worked on the side dishes of Steamed Potatoes and Stir Fried Cabbage, Onions, and Mushrooms. Ambient temperature at this point was 98ºF and I didn't want to heat up the house so I used my Sport Grill.


The Pork Butt turned out great with a beautiful bark, touch of a smoke ring, and you can see the roasted garlic that were inserted. The Butt was very moist and our guests were speechless when they initially tested a morsel :eek: :eek:


The money $shot ... Some Sliced Hickory Smoked Pork Butt with a side of Steamed Potatoes and stir fried Cabbage, Onions, and Mushrooms. Man Oh Man, that bark was scrumptious ... Bon Appétit!!


You can't beat leftovers ... This morning I warmed up some of that Smoked Pork Butt with some scrabbled eggs and fried taters with red onions ... Good Eats!!



New member
We eat very little fat and I needed a pot pie topping that was low fat. I decided on a savory French toast. Cubes of homemade beer bread mixed with eggs, broth and seasonings.

I first made a thickened stew with fresh vegetables (onion, garlic, sweet potato, celery, green and yellow squashes, red bell pepper, white corn, peas and tomato) and seasoned to my liking.

I used pork from a shoulder previously smoked on my DB.

The pulled pork has my sweet, tart and spicy sauce for added flavor and is added to the stew mixture at the very end of it's cook.

Then the hot stew goes into a Pam sprayed crock, heated in a 350° oven for about 30 minutes until bubbling, and then the topping is added to the pot pie toward the end of it's stay in the oven, long enough to get very crispy and slightly browned. The bottom of this top only crust remains moist so there is a transition in texture and mouth feel from the moist to the crispy top.

This was one of the best and tastiest foods I have ever cooked with the smoked pulled pork adding much more flavor than when I previously have made this with smoked turkey.

Unfortunately, very tired after a long day of weed eating, I dropped one of the casseroles TWICE on the counter, just making a mess with spilled gravy although the food remained in the crock. And then I dropped one of my light box lamps putting it away in the cabinet, smashing the special bulb so I have just order a couple more.

Just one of those days.


Here are the finished pot pies.


And my dinner plate.

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New member
This makes me want to eat again, and I just finished dinner. Thanks for the photos of your meal.



Yakitori Chicken

Had a busy day hanging out with the wife and kiddos so when dinner time came around wanted to do something simple and easy so we went for the Yakitori Chicken.

Started with this for the marinade-


Combined it all with some boneless skinless chicken thighs in the Marinade Express


Gave it all a 25 minute tumble


Skewered up and ready for the grill


Took the leftover marinade and boiled for a few minutes to baste the skewers and season the noodles


Skewers on the MAK sear grate over the flame zone running at 450


Cooked for 4 minutes a side and basted halfway through with the reserved marinade


Off the grill and ready to go


Served over fresh Japanese noodles (from the grocery stores refrigerated case) tossed with a little reserved marinade


This was delicious and quick dinner, the Yakitori marinade gave the chicken great flavor and coupled with the fresh pasta it was a home run!


New member
Kevin's birthday meal!

Kevin was a having a few people over for his birthday, I asked him what he wanted for food and he said ribs......

started the morning out by throwing some baked beans in

made a chicken dip with some leftover smoked chicken breast, instead of buffalo wing sauce I used the pepperplant garlic hot sauce, added some chopped up bacon, starnes bbq sauce on top - the kids loved this

got the ribs going - rubbed with plowboys yardbird, had to breakout the rib rack

some of the kids out by the grill

the beans after about 8 hours


all the food - ribs, beans, mac & cheese , chick dip, corn (1st weekend for local here:cool:), watermelon , coleslaw

to be continued
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New member
Pellet/Pooper/Proofer Elk Slim Jims

Art was up for the smokeout a few weeks ago and brought me some ground Elk.

In my smoker proofer with BM Apple.

Used my water stuffer this morning for the Elk Slimmys :D and 20mm smoked collagen casings.




Now in the pooper/proofer :D



BBL, Not done yet


New member
Peanut Teriyaki pulled beef (and ribs)

Peanut Teriyaki pulled beef (and ribs)

I had a hankering for a rack of ribs, but the Family wanted something else. No problem!

I took a 3.5lb chuck roast

Slathered it with Peanut butter

and five spice powder

On to my MAK @225F with Perfect Mix pellets early this morning around 0600

When I got home from church:

I boated it in a foil pan and added about 1/2 a bottle of teriyaki sauce and covered with foil
Rubbed the ribs with a Kona coffee spice rub

Done! now into FTC



The flavor of the pulled beef was excellent. The peanut butter flavor kinda dissipates, but the teriaki and the five spice is definitely there.

To be continued...


New member





The Kona coffee spice rub was a gift, I will definitely be using that on ribs again. Not a sweet rub (but then I'm not into overly sweet ribs) but it has a great depth of flavor and does not taste like a cup of coffee.


New member
Simply Steak
I took one small rib eye and rubbed it with BP’s Double Secret and ground black pepper with garlic EVOO as the glue.

On the Weber with a handful of black walnut pellets.

Flipped about 2 minutes later.



Yummy! And rare! Just the way I like it.


New member
Ribs n Stuff

Pool party for the relatives.

Started off with Jalapeno poppers, BP 7-Way Bypass potatoes, and Baked Beans.
The baked beans were doctored up with pulled pork shreds, brown sugar, and BBQ sauce.

The Jalapeno shells were smoked to make them soft, then stuffed with pulled pork and topped with smoked Habenero Cheddar cheese. These were gone in a hurry!

The 7-Way Bypass potatoes were pretty much straight up, (with a little cheese application guidance from my 19 year old daughter).

Next up was six racks of Baby Backs done three ways: Two finished with BBQ sauce, two with Mango Habenero Rib Candy, and two with homemade hot wing sauce (the kids won't let me make ribs without doing some this way).

On to the MAK @225 for a couple of hours with hickory pellets.

All were then foiled for an hour at 275, two with the usual brown sugar, butter, and honey, meat side down. Two with a dusting of homegrown cayenne/habenero mix, meat side up. And the last two meat side down in my homemade hot wing sauce.

Here on top is one of the cayenne/habenero ones which were glazed three times with Mango Habenero Rib Candy during a 30+ minute finish. On the bottom is one of the ones finished with BBQ sauce, one coat at the start of a 30+ minute finish.

Here on top is the other BBQ one. On the bottom is one of the Hot Wing ones, finished with one coat of Hot Wing sauce at the start of a 30+ minute finish.

Sorry, by the time I got done slicing up the ribs, everyone was digging in....I gave up on a plated pic. :)
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New member
Something Really Simple

Sometimes you just don't have time to cook a fancy meal, but you still want to eat healthy...this is one of my easy peasy meals:

Tilapia filets, EVOO, Plowboys Jerk rub. Asparagus, EVOO, BPS Dbl Secret, shake in a baggie. MAK at 400, about 20-30 minutes on the Tilapia (depending on filet thickness), 15-25 on the Asparagus (also thickness dependent).

Usually make a salad too, no time for that today. :cool:


New member
I made some sliders using ground turkey to try for the neighbors ( I use them as my test kitchen ;)

Used ground turkey, BP LL w/pepper, dried chiplote flakes, bacon that I smoked earlier, smoked pepper jack cheese from a couple weeks ago that I finally opened. and buffalo wing hot cheese.



Smoke setting in MAK for 30 min then bumped it up to 325 for about 30min. Put them on a good potato dinner roll. They were great and everyone loved them. I got a couple "I would never eat ground turkey, but these were awesome"


They brought some fresh caught clams and we made clams casino on the MAK as the second snack.. also really good with a touch of smoke!



Surf & Turf Fattie with Roasted Red Pepper & Bacon Corn Bread

This is "A Tale of Two Fatties"

The Cheddarwurst Fatty was such a big hit it was requested again this weekend along with another new idea I've had brewing.

I figured the classic beef & seafood combo might be pretty tasty in a fattie, so why not try it? :)

The wife sauteed up some salad shrimp into some Scampi while I flatted out 2 lbs ground chuck, hit it with some Little Louie's and a layer of softened cream cheese. I then added the shrimp scampi, & rolled it up inside a bacon weave.

I made up a packet of Sugar Maple pellets and put it in the grill along with the Surf & Turf Fattie & a Cheddarwurst Fattie (Kielbasa & Cheddar- no bacon).

We also made up a batch of Roasted Red Pepper & Bacon Corn Bread and put that on the grill along with the fatties when they had roughly 30 minutes left to go.

The Fatties done...

...and sliced!

The Cornbread done and delicious!

The Surft & Turf fattie served up on some toasted buns. They were FANTASTIC!

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New member
saturday afternoon snacky poo.

i shouldn't have to tell ya what i am eating. ya'll should know.

rib time

using my 2 favorite rubs on my ribs.


look how meaty those are. nice..... it pays to be nice to the butcher.




onto #36 @ 225º


some FL (foil love). trying something new this go around.


the cajun ones i just sprayed w/ apple juice. they look good though.


out of the FL. look how pretty. that LL w/P is a great rub for ribs.



ribs done. i must say. i am getting better at this rib thing.


dear, may i please have a glass of milk w/ my ribs. why yes dear you can. ty.....


get eats leroy.
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New member
You must be a major player in your butcher's retirement plan. No wonder he loves you. Treat him to a FT every now and then. He's worth it.

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