Memorial Day Contest! Enter to wiin!

Big Poppa

Its a holiday so that means contest!!!!

First place $25. 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 Store credit to all other entries...

Judging closes on Monday night!!!!!

Comeon this is a big one!


New member
Well long time no post... My wife and I moved from South Dakota to Alabama here recently... This is the first chance I have had to fire up the MAK.... No better time than Memorial Day weekend :)

We had the whole family over so I cooked ups mess of Rib and chicken thighs ( my phone ate the chicken prep and cook pics :-( )

Started with 6 racks of spares trimmed and rubbed up with some sweet money... This the first times have used this rub and I have to say Big Poppa knocked this one out of the park! Darn tasty! Matter of fact about 20 mins after I put these on the grill... I met three new neighbors as the poked their heads over the fence to see what smelled so good.
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About 10 mins before people started popping over the fence...
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The final rib product
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Here is the chicken after it was done... Darn phone!
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I managed ( for the first time) to pull off "bite through" skin!!!! It can be done!!!!!!!!!!!!!!!!
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Thanks for looking and I hope everyone has a safe and happy long weekend


New member
Death by Duck

Season and press a few duck legs for about 3 hrs


Onto the Mak for a little smoke


Into some duck fat for 8 hours at 190



Duck Confit is done.


Shred the duck


Cut some fries on the mandolin


Start the Veal sauce. I part demi glace 5 parts chicken stock and reduce


First fry on the taters at 325 in duck fat


Duck in the sauce


Second fry of the fries at 375 . Dust with Truffle salt


Lets plate. Fries then duck then sauce


To die for!! Enjoy!


New member
Buffalo Rib-Eye, Shrimp and Twice Baked Potato Surf 'N Turf

Found a couple forgotten about small buffalo rib-eye steaks in the freezer that seemed perfect for a Memorial weekend meal. Applied a light coating of roasted garlic olive oil and seasoned with Tatonka Dust.



Put the steaks and twice baked potatoes on the grill and smoked for an hour at 150º with Tennessee Whiskey Barrel pellets in both the hopper and the tube smoker.


Then cranked up the heat to 500º and started searing the steaks on the grill grates and added the panned shrimp that were seasoned with Tatonka Dust, minced garlic and butter.



Just had to add both pics of the steaks getting there grill marks during the sear cause I thought the sparks in the pictures were pretty cool!



All plated up...


MMMmmm, so good!

Thanks for looking!

Chili Head

New member
Finally found some time to cook!

I'm calling this Mom and Pop tri tip.

My folks have never had a tri tip before so I thought I would have them over this weekend.
We had tri tip, twice baked potatoes and grilled veggies.
Started off by seasoning the tri tip with BPS double secret.

Next up the twice baked potatoes went into the MAK.

Got the veggies sliced and drizzled with grape seed oil.

Once the potatoes were done the veggies went on.


The tri tip went on when it was time to flip the veggies.

Flippy flippy, add a little naan bread.

The tri tip is done and here it is after a short rest. It swelled up like a balloon! She's going to gush when it's cut open!
Stand back!!

Sliced and ready to serve.. Done to a perfect rare medium rare.


Ok it's time to feast!
Twice baked, tri tip, veggies and a piece of naan bread. We had a bottle of strawberry rhubarb wine to go with it.


The aftermath..

It don't get much better than that!

Thanks for looking!
Last edited by a moderator:


Jalapeno pork chops

Got some nice pork porterhouse chops.

The flavor profile is simple. The pellets are hickory.

Put the chops on the BPS drum to smoke for about 45 minutes then pull them off until the drum is ready for a reverse sear. Bring the fire basket up and open the bottom vents full open to get the coals raging. Takes about 10 minutes.

Put in the searing grate and get the chops up close and personal with the coals for about a minute each side.

Plated with some of Mrs scooter's famous potato salad. Seriously, I've tried tater salad all over and hers is the best!



New member
Stuffed Pork Loin - Cordon Bleu style

Started with a pork loin that I prepped for stuffing. Injected that with Smoke on Wheels Pork Marinade and let it rest in the fridge for a couple of hours.



Rolled and wrapped in bacon and seasoned with BPS Sweet Money

Smoked at 150° for about a 1/2 hour and then bumped the heat to 225°

When the IT temp was about 115° I bumped the heat again to 325° to be sure that the bacon on the outside was done when the pork loin was done. Added the veggies and finished cooking.





New member
wife wanted french dip.

Don't remember time (went off of color) but guessing 2hrs in I foiled. Added something the wife found. Balsamic, soy, garlic, and think there might have been a few other items.

while that gets happy lets make some buns

looking good



Alright looks like we have a Contest! Hope everyone had a safe Memorial Day Weekend.
Here are the 7 players:

SoDakSmokerGolfer - Chicken and Ribs
RickB - Death by Duck
MossyMo - Buffalo Rib Eye and Shrimp
ChiliHead - Tri Tip
Scooter - Jalapeño Pork Chops
Tatonka3A2 - Stuffed Pork Loin
FishingBouchMan - French Dip

The Winners Are:

3rd Place - SoDakSmokerGolfer Chicken and Ribs
2nd Place - ChiliHead Tri Tip (nice Plating)
1st Place - Tatonka3A2 Stuffed Pork Loin (That money shot Whoa!)

Congratulation"s to everyone on such fantastic cooks thanks to BP for the playground and prizes.
You all have a great week!


Congrats to Tanya, Chili & SDSG!

Great job of judging Scott!

Thanks to BP for the stage and trophies!

Sent from my iPhone using Tapatalk while driving one handed!


New member
All I want to know is when are Chili and Tanya going to have all of us over for dinner! Congrats to all, all of the food looks fantastic!

Thanks and thanks to BP for the prizes and the playground.
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