Labor Day Weekend...BP has gone nuts!!!!!!!Contest contest contest

[Wing Commander]

Tarte flambee hash browns

Today I cooked some hash browns like a tarte flambee: I seared some bacon and scallions in a cast iron pan. That was spread with sour cream and chopped onions on the hash browns and then grilled. Plated up with the tabouleh leftovers from yesterday evening.

 

[fishingbouchman]

Ribs

Probably one of the best ribs I have made so far. I am getting better, slowly.

Started like this:

Look at that grill getting kind of dirty. I think she needs a cleaning.

Time for some FL.

Looking good.

Look like they are ready to eat

Yep. One of the best if not the best for me.
THX for looking

 

[fishingbouchman]

Pizza

Wife's favorite dish.

Chicken Done

Getting Pizza's ready. Trying two different sauce's

Working up an appetite lets try the wings. Hay what happend to my wings. While I was getting the pizza ready the daughter hijacked my wings. Did a nice job cleaning the bones.

Needed a bit more bbq sauce. not the best pizza but still didn't have any left overs.

 

[squirtthecat]

This is a True Fat Tire Story

Sparky cooks more ribs in a week than I do quarterly...

So I thought I would try to catch up over the long weekend.

First, you need a bottle or 9 of Good Karma.

Then a good night's sleep.


Reveille, 0900-ish!

42 pounds of frozen spares await me in the garage. (tried to pry them apart last night but gave up before one of us ended up in the ER)

After some prying with my clean screwdriver and a couple bottles of water, we got to work.

First layer in the MAK.

Squirted and heavily dusted with..

Top rack.

Traeger is high and dry, so I fired him up and loaded with the last 6 racks.

I retreated to the air conditioning and left my young sentry in charge.

--

3 hours later. Time for a peek.

Getting some color now. I'll probably go out and flip/rotate everything in those racks in an hour or so.

 

[squirtthecat]

This is a True Fat Tire Story (cont)

5 hour mark. Most of the Traeger ribs are done, so off they come into the waiting Cambro..

Spread some of the MAKRibs over to the Traeger so I can get those racks out of the way.

And some rearranging..

The ribs on the inside of the 'stacks' didn't get much color, so I'll let them go a while longer.

I'm spritzing them with a mixture of Red Wine/Balsamic/White vinegar and a few glugs of lukewarm water.

--

At the 6 hour mark, FINALLY they are done.

One Happy (and heavy) Cambro..

I split them in halves and put in 3 2 gallon ziplock bags to cool overnight. (darned if one rack didn't make it into the final tally )

I'll vacuum seal them tonight.

 

[Deb]

Sparky cooks more ribs in a week than I do quarterly...

So I thought I would try to catch up over the long weekend.

First, you need a bottle or 9 of Good Karma.

Then a good night's sleep.

good thing for the rest of us that Sparky's not the judge this week

 

[wneill20]

Slow smoked Baby Backs and Potato Bombs
The potato team

Take core out of the potato

The stuffing

Stuff like this

Potato wrapped with bacon and stuffed

Baby Rub and Ready

On the smoker at 165 *

Go to give them some love, back on the smoker at 225*

Almost done

My plate

 

[Big Poppa]

Remember it is the actual cook that counts not the number of recipes posted...I see 10 so far....pick it up baby!

 

[Sir Lamerok]

Pulled pork , Salsa, and Salmon

Started around 8:00am
View attachment 1618
about four hours later transfered it to a tray
View attachment 1619
Started salsa around 2:00pm
View attachment 1620
ate salsa while I waited
View attachment 1621
Added Salmon arround 6:00pm
View attachment 1622
took off pork
TBC

 

[Sir Lamerok]

Pulled pork Continued

View attachment 1623
Finally
View attachment 1624
View attachment 1625
But it was worth it and I had time to make some Mustard BBQ sauce while I was waiting all day

 

[68sting]

I went fly fishing with a few buddies in Black Canyon Of The Gunnison. Jerky was the obvious choice here.

Wife made some pretzels.

 

[soupyjones]

Nothing fancy this time just a basic bit of lunch. I found some ham kicking around in my freezer and I wanted to glaze it. Got some fixins.

Put the ham on my Traeger to catch some smoke. After a half hour I turned it up to 275 and added my glaze.

Waited a few more minutes and got some sandwich stuff ready to go. I put the bread on with some old cheddar and some shaved turkey.

Waited till my cheese melted and the bread was a bit toasted and made me a sammie.

Add chips and a cold coke and lunch is served.

Nothing special but a great lunch. thanks for looking.

 

[jimsbarbecue]

30 Ribs

I call this my 30 ribs. Is it because there are 30 ribs or I to help make 30 cooks?
rubbed with grape seed oil and seasoned with flavor glow ( a seasoned salt) Powdered Big Poppa Money rub. Then Bog Poppa Money rub top with rib tickler. Baste once in the first 3 hours with Parkay. Then added Parkay and Tiger sauce with some Gun Powder sprinkled on and wrapped in foil for 2 hours. Used Some Cowtown BBQ sauce cut with some foil drippings the final hour unwrapped

 

[Salmonsmoker]

It's my party and I'll 'que if I want to....

My wife asks me...what do you want to do for your 60th birthday. I wanna cook! Well, alrighty then. Knock yourself out, big boy.
Here we go; marinated tri-tip, char-grilled Coho salmon, bacon wrapped grilled corn. (thanks Jeanie)

The anti-chikin cast. Sorry Sparky, it's homebrew. I could probably call it ST. (Spare Tire)

Feelin' the love..

Salmon and friends- a savory brushing sauce

This looks familiar

The corn waiting it's turn..hickory pellet pack for the beef, alder for the salmon

a little side trip for a b'day toast

the sear

I left the skin on the salmon to be able to sear also...

The tri-tip

Plated

Con't

 

[Salmonsmoker]

It's my party and I'll 'que if I want to....

con't...

The birthday cake with one candle

Took a lot of wind to blow out that one candle. Whew!

The party thowers-my kids and grandkids. I think there's a ringer in there somewhere...

Thanks for looking...

 

[Hobbit]

Started the day with a dead camera battery so due to technical difficulties we enter the show all ready in progress...

The stars already on stage.
Top shelf are the molasses ribs and the bottom shelf are the way we normally like them

The supporting cast

and the stuffed 'srooms riding in the cold smoker tray

My favorite part of doing ribs (Thanks Sparky)

The supporting cast on stage

All plated up for Dinner Theatre

Happy Labor Day

Thanks for looking!

 

[RickB]

Dont forget to post inthe galllery

 

[RickB]

Thanks for looking...

What a great pic!

 

[SoDakSmokerGolfer]

Well all day to cook... Trying to recreate my wife's favorite meal from a local spot... I give you my version of Spezia chicken

The parts to the puzzle
View attachment 1626

Chop time
View attachment 1627

Down to breast quarters
View attachment 1628

Brine time...
View attachment 1629

Into the pool...
View attachment 1630

More to come...

 

[SoDakSmokerGolfer]

Ton and a bit of cheese for the alfredo sauce
View attachment 1631

Everybody ready for the Mak
View attachment 1632

On the mak
View attachment 1633

Sauce time
View attachment 1634

All done... On top of mashed potatoes
View attachment 1635

My wife gave it two thumbs up!