Lets proclaim winter over and have a contest

[Big Poppa]

OK we are doe with winter. Can we all agree on it? Good. SO Im going to have a contest. There has to be at least entries from six different members here to make it qualify...

Clean your fire pot, polish the smoker fill it with pellets and create some food....Scooter will be the Judge...I didnt ask him but he is a good judge even if he is from Northern California! hahahah

First place $25.00 store credit to Big Poppa Smokers
Second Place $15.00 store credit to Big Poppa Smokers
Third Place $10.00 Store credit to Big Poppa Smokers

everybody else that enters gets $5 store credit just for posting...

THe cooks have to have been done this weekend no file photos!

 

[RickB]

Well it's been awhile since we have had one of these. Now I just have to come up with a dish. Come on everyone let's make this a good one! Sorry Scooter I would have liked to see your cook! Seen some new people here lately, don't leave the money on the table! Post your cooks. Scooter you may want to review the rules. Also a hint about posting in the Gallery for comments.

Rick

 

[Big Poppa]

scooter wont mind he is at a comp this weekend....entries end at midnight sunday pacific time

 

[TentHunter]

Here are the http://www.pelletsmoking.com/pelletsmoking-com-weekly-cooking-contests-23/weekly-contest-rules-2241/


Man, I have Band & music stuff going on all weekend long, but I'm going to try my best to squeeze something in!

 

[rangda]

Doesn't look like there is going to be a contest but...

I was waffling on doing a cook this weekend with the weather we were supposed to have but the peasants got their pitchforks and torches out and threatened revolt if pulled pork was not provided, so...

Two 8.5lb butts, injected with Smoke on Wheels pork marinade, one rubbed with Eat BBQ Zero to Hero, the other with BPS money, both with some brown sugar added. Into the smoker for ~14 hours, 230 until the stall and 260 thereafter. I didn't have any apple juice handy so when I foiled I added a mixture of Dr. Pepper and Knob Creek single barrel. This worked really well and I'll be doing it for future pork cooks. When I pulled I added a bit of BPS Happy Ending plus some pan juice.

BBQ sauce was Sweet Baby Rays mixed with some honey, BPS happy ending, and some of the juices from the pork. The latter gave it some great flavor.

My son decided he really wanted ABT's to go with, I told him if he wanted them he'd have to make them which he did. Pretty basic jalapeno, cream cheese, Mexican blend cheese, bacon, and Smokin' Guns Sweet Heat rub.

Really tasty and even after lots of hand outs there is a plenty of leftovers.

Everything plated up:

View attachment 2489

The in-progress shots:

View attachment 2490

 

[Big Poppa]

theres a contest wait until tonight when all the stuff is posted!

 

[flypig]

Started with a couple of nice New York strips. Hit them with DSSR, Peppered Cow and Smoking Guns Hot rubs. Then into the vac sealer bag for Sous Vide. Into a 130 degree bath for about 2 hours or so.



Some asparagus on for a quick blast on the Yoder.



Then some bacon to add to the asparagus, mushrooms and onions.



Steaks out of the Sous Vide and getting ready for a sear.



Onto the grill grates.



Plated up.



Steaks came out amazingly great.

 

[Big Poppa]

nice fly!!

 

[MossyMO]

New York Strip Steak - SV style

First time trying the Sous Vide method... so we had 1" New York Strip steaks.


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Seasoned the steaks with Tatonka Dust and vacuumed sealed them.


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Now into the Sous Vide water bath set at 134º for 2 hours.


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Seasoned potatoes and veggies with Big Poppa's Bacon Jallelujah rub.


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Put the potatoes and veggies on the grill, smoking with some oak.


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Steaks getting some sears marks on the GrillGrates.


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Steak plated...


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Here is the money shot... honestly done to perfection for our preference and it was so tender and full of flavor. Will be using the Sous Vide method more often, love it!



Thanks for looking!

 

[RickB]

Chorizo Stuffed Chicken Thighs

Let’s make some fresh chorizo

Some ground pork, new mexico chilis, garlic, smoked paprika, salt and pepper

This is the end result

Let it rest for 24 hours.

Cook some chorizo and blanched cubed potatoes till crisp

Mash and cool. Add some green chilies and Mexican cheese for the stuffing.

Pound out the thighs and stuff. BPS sweet money on the inside and BPS happy endings on the outside

Onto the MAK

Let’s make some creama. Limes,cilantro and sour cream.

Thighs are done

Let’s plate. Some black beans with cheese and red onion. A salad of tomato, avocado and fresh greens.

A little Cilantro lime creama on the the sliced thighs.

Enjoy!

 

[Meat Man]

Brisket Tacos

My son Jake came up with this idea for left over Brisket, Tacos! We enjoyed it so much we did a do again. Double Secret and Bovine Bold on the Brisket, smoked on the Rebel at 275 for Eight hours. Served with Spanish Rice, Refried Beans, Homemade Pico de Gallo, and our Homemade Chili Verde, and all the fixings. We saved room for dessert somehow!

 

[51Phantom]

Did some ribs this weekend. First in a while. Seems I only ever do ribs the weekends there is a contest.

Did a rack dry and a rack with sauce.

Pretty plain but I thought I would get some thing posted
They were the best ribs I have done yet.

Those tacos look amazing by the way!

 

[jimsbarbecue]

Magic Dust Chicken

Cooked this chicken for lunch this week. Only used Magic Dust on it because I am going to the Mike Mills Cooking class at Ole Hickory Pits in two weeks. I am in St Louis that weekend for business anyway. And we just ordered a Ole Hickory Ace BP from Big Poppa. It just seemed like something to try. 275 for 60 minutes the 350 until done. The last 20 minutes over the flame zone to crisp up the skin as BP posted in another thread.. I did have one leg as a test before packaging the rest for lunches.
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And me by the MAK Two Star General

 

[NorCal Smoker]

Steak and Artichokes

Had a busy weekend planned with no intention of using the MAK, but BP decided a contest was in order. So had to cook something.

Started with some baked potatoes on top shelf of MAK at 325°F for 60 minutes:

Seasoned some rib eyes with BPS Double Secret and some Lobster Tails with BPS Desert Gold:

Steamed some artichokes for 1/2 hour, then cut in half. Added some EVOO, Balsamic vinegar, and Desert Gold. Foiled and added to the grill. Also added the rib eyes and the lobster tails:

Flipped the steaks and Lobster Tails:

Tails done, steaks almost there:

Everything plated up. Really good. Steak done to my wife's liking, but a little too done for me. Sorry no picture of Artichokes before foil, but they were absolutely wonderful.

Thanks for looking!

 

[Tatonka3A2]

Prime Rib Roast Sous Vide - Steak Style

This is our first weekend we got to play around with the Sous Vide Machine. Had a 6lb Prime Rib in the freezer and company coming for the weekend so figured it was a great time to try something different for them.

Semi-thawed Roast about to be seasoned


Seasoned with Tatonka Dust an into the foodsaver bag



Forgot to get a pic of it in the machine but I set the machine at 129°F for 24 hours.

Once the 24 hours were up I took it directly to an ice water bath to cool it down fast. Then went into the fridge until we were ready to grill the next day.

Once we were ready to grill I took the roast out of the foodsaver bag and sliced it for steaks and seasoned with Tatonka Dust.



Next up were the shrimp and the steaks onto the grill for a quick sear, smoking with oak pellets.

Shrimp were seasoned with some Everglades Catus Heat, some butter, minced garlic, and a couple of TBSP of Mango Mango preserves.



In the meantime had a hashbrown casserole in the oven as well. All plated up (sorry for the horrible plate pic, too much going on and barely got a plated pic).



Close up of the steak - this one got a little more done than I like but the flavor and tenderness were out of this world. Cut with a fork and just amazing!!!

 

[Big Poppa]

there we go..mossy and tatonka you are liking that sous vide! really nice cooks...now lets hope scooter checks in today I didnt tell him he was judging!

 

[flypig]

Wow, 3 Sous Vide recipes with all 3 cooking on Yoder's. I am in good company.

 

[MattBPS]

Excellent posts!!

This is going to be a tough one Scooter!

 

[Darwin00537]

My son Jake came up with this idea for left over Brisket, Tacos! We enjoyed it so much we did a do again. Double Secret and Bovine Bold on the Brisket, smoked on the Rebel at 275 for Eight hours. Served with Spanish Rice, Refried Beans, Homemade Pico de Gallo, and our Homemade Chili Verde, and all the fixings. We saved room for dessert somehow!

Meatman did you ever try the butcher paper wrap method again? I want to know how that turned out

 

[Tatonka3A2]

there we go..mossy and tatonka you are liking that sous vide! really nice cooks...now lets hope scooter checks in today I didnt tell him he was judging!

It is pretty cool, can't wait to try it on some fish or lobster tails.... we have only used it twice so still undecided if it is worth the price tag. Time will tell!