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Big Poppa

Administrator
Here it is the warm up act for Turkey Day....

First place $25.00 Store Credit to Big Poppa Smokers
Second Place $15 Store Credit to Big Poppa SMokers
third Place $10 Store Credit to Big Poppa Smokers
$5 bucks for everyone else

NEW INFO IF YOU ARE REDEEMING YOUR AWARDS THROUGH PAY PAL PLEASE LOG INTO YOUR ACCOUNT FIRSTm thanks
 

Chili Head

New member
Ribs and chicken

What a nice day in Illinois today!
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We were having some friends over that are interested in getting a smoker so I figured what better to have than ribs and chicken.

First up the ribs..I trimmed and removed the membrane and gave them a healthy dusting of BPS money rub.
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These were smoked using hickory,cherry and oak pellets. They were cooked on smoke setting for one hour then I set the MAK to 260 for another 1.5 hours. At the 1.5 hour mark I foiled them with some butter and BPS happy ending. They sat in the foil meat side down for another 45 minutes or so. I saved the foil juices in a fat separator and used that to make a sauce. The ribs went back on the MAK for another 30 minutes. Here they are done and getting sliced up. These got covered and put in the warming drawer until time to eat.
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Next up was the chicken. These got spatchcocked and dusted with BPS desert gold.
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While the chicken cooks at 475 I made a sauce with blues hog BBQ sauce,water,apple cider vinegar and the foil juices from the ribs.
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Chicken getting happy..almost done.
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Continued..
 

Chili Head

New member
Everything is done and on time! The timing was perfect. The guests showed up at 5:30 and I was pulling the chicken off at 5:35.

We made the ribs and chicken and the asparagus salad. The asparagus salad had blanched asparagus,mozzarella cheese, cherry tomatoes and a vinaigrette dressing. The cheesy potatoes were provided by one of the guests.

Plated we have ribs,chicken,cheesy potatoes,asparagus salad and a garlic knot. A nice wine went well with the meal too.
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My buddy Larry's plate..he went back for seconds!
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I got rave reviews and everyone left with full bellies. After diner I showed them the MAK and how easy it actually is to prepare a meal on one. I should have made some apple dumplings too..that woulda had them getting out their credit cards.

Thanks for looking!
 

Wing Commander

New member
Striploin, chilibeans and foiled potatoes

Two weeks ago I got a Laguiole steak knives set as a present from some friends of my favorite German BBQ-forum mySaarBQ.de that I wanted to try today.

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So I got me a big strip loin steak. But first I began cooking the side dishes on the Cobb grill, where foiled potatoes were placed near the coals.

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Then I put a wok on the Cobb to prepare chilibeans: onions, sugar beet-sirup and some Bourbon, then black and kidney beans and some dashes of Chipotle Tabasco.

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Inbetween I placed the striploin in the cooking chamber of my offset smoker for reverse searing. It was smoked with hickory pellets at about 250F.

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After a while I put GrillGrates into the sidfirebox to give the steak a sear over high heat.

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The plate:

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The Laguiole steak knives do a great job: really sharp and elegant! Perfect for steaks.

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wneill20

New member
Since me and the wife will be out of town for Thanksgiving had the kids and Mom and Dad for a Turkey.
Started early with a brine on thursday
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Ready for the smoker i usually smoke my birds at 250* this time i will try BP recipe and go for the 275* since it is a 18 lb bird
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After two hours things are going good
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Here we are after four hours
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Done and resting an i like the 275 * thanks BP
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When it was resting had to help Mom with the gravy nobody makes better gravy than Mom
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Corn casserole is the bomb
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The table
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The turkey sliced and ready man it was juice
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wneill20

New member
Continued
Have to feed the Grandkids first they approve.
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Some more of the family chowing down
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My plate everything turned out great had some good times
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Midnighter

New member
chicken pot pies for lunch

started with some chicken breast filets, veggies, and some broth

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got some chicken on the traeger, pecan rub

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cooking some veggies in broth, later added a dash of hot sauce and celery and flour
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chickens done
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Scallywag

New member
Planko Crusted Chicken Cordon Blue
Got me some of these..

Pounded the breasts flat

Some ham, swiss and seasoning..

Egg dipped and rolled in Planko crumbs..
 

Tatonka3A2

New member
Blackened Catfish, Hush Puppies, & Red Beans and Rice

Started with a basic Hush Puppy mix that I got from Cowgirls Blog page. Mixed this up and let it rest a bit while I started the prep work on the catfish.





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Had some catfish in the freezer so I thought I would try something new. Mixed up a blackening seasoning with some garlic powder and coated it with melted butter and then the seasoning.








On Yoder with the griddle getting a quick sear - smoking with Pecan pellets.




While the catfish was going I started the hush puppies.





Once the catfish was seared on both sides the recipe called for putting in a pan with some Zesty Italian Dressing and finish cooking. Let this go on the Yoder as well to add more smoke.

Plated up with a dipping sauce (spicy salsa ranch) for the hush puppies.





Close up


 

scooter

Moderator
Stuffed Shrimp and Tritip on a drum

Pickled Jalapeno Cream cheese stuffed shrimp with a bacon wrap and glazed with sweet chili sauce and a tritip cooked on a very versatile BPS Engineered Drum Smoker.

This appetizer won the "5 ingredient One Bite" category for Melissa Cookston on her way to winning Grand Champion at the 1st annual 2012 Kingsford Invitational. Five ingredients: Pickled jalapeno, cream cheese, shrimp, bacon, sweet chili sauce.
Chopped up the jalapenos and mixed in with the cream cheese then stuffed the shrimp.
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My favorite bacon, Nueske's (pronounced "new skees") from Wisconsin.
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Wrapped the shrimp
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Added some hickory pellets to the drum
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Time to throw the shrimp on the barbi
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Started with the coal basket in the low position then decided to raise it to the top so the bacon would cook faster so the shrimp wouldn't be overcooked. Flipped them at do the other side. The burned one to the left was in the middle.
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Off the drum then glazed with sweet chili sauce. They were so good! Multiple textures and flavors all coming together in one sweet heat bite. It's no wonder Melissa won with these shrimp!
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Continued next post
 
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scooter

Moderator
Now on to the tritip! Also cooked on the drum

Vacuum tumbled the tritip with Kinders Original Beef marinade.
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Wiped off the marinade, rubbed it with garlic olive oil, BPS Jalapeno Seasoned Salt and DSSR.
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On to the drum and flipped over halfway through and brushed with steak butter
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Finished and resting. Followed BP's advice on this tritip and didn't finish with a sear as I usually do.
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Cooked this one to medium
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Plated with baked tater and salad!

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jimsbarbecue

Moderator
Old Blood

Brussels sprouts halved and mixed with grape seed oil and your favorite spices. These will cook 30 -45 minutes at cooker temps between 350 and 400. These photos are from two nights. One night was pork cooked on the Drum and the next night the meat was steak cooked on the MAK. The brussles sprouts we drizzled some balsamic vinegar on when served. (use good balsamic. If your not sure buy some from Big Poppa Smokers he only carries good stuff.)

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Onions are precooked they will be added to the sprouts the last 5 minutes of cooking

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Raise the fire basket and sear off the pork chops

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Here is everything cooking on the MAK

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