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New Years Contest...Have to have 15 entries to double the prizes!

Big Poppa

Administrator
Ok you are going to have till Jan 1 at 8pm pacific standard time to post your entries. You can post multiple entries but I only count the pilot in command not the entrees entered to determine the bonus

If 14 or less

$25 first place store credit to BPS
$15 Second Place Store Credit to BPS
$10 Third Place store credit to BPS

Double the above if 15 or more

$5 bucks store credit to BPS regardless of number of entries for every one who enters
 

RickB

New member
Stuffed Pork Loin with a Port Wine Balsamic Sauce

Part 1

Ok let’s break down a whole pork loin. Got a 8lb need about 3.

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This looks good.

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Let’s roll cut it.

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Gotta make the stuffing. A little onion, celery, apple and spices and walnuts.

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Cook down.

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Add some bread crumbs and chicken stock. Let cool and spread on the loin. This is a sweet stuffing so I added some goat cheese for a little tang.

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Tie , wrap and into the fridge to firm up.

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Let’s make a Potato Gratin

A little heavy cream, some whole garlic cloves, fresh thyme and some nutmeg to steep. Then mandolin some russet potato’s

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Layer the spuds then cream then fresh parmesan cheese. Repeat till full .

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RickB

New member
Part 2

All done

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Blanche off some asparagus.

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Now onto the sauce.

The players

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Place the port, pear infused balsamic and the shallots into the pan to reduce.

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When thick add the cream and butter. Strain and keep warm

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Ok we’re ready to cook

Sprinkle a little Happy Endings on the roast and then into the Mak

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30 minutes on smoke then 275 till a IT of 140.

Potato’s in at 375 for 45 min to an hour.

Sauté the asparagus in some evoo with a little s&p.

Let’s plate this puppy up.

Roast looks good. Rest for 20 minutes

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Time to eat!

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Enjoy!
 

regency

New member
No where near as fancy as every one elses but.. first time cooking a butt. Had two that are around 15 pounds each. First one was done 45 minutes earlier than the other. By the time I got the second off the family had the first one dang near picked clean. If it gets better than this then I might be Knighted!
 

TrickyDick

New member
Wasn't planning to "compete" but here were my disappointing wings. Too salty, but texture was great.

Here are wings put of the quick brine -about 40 minutes in 2 qts water, 1/2 cup each kosher salt and sugar. Air dried afterwards then Applied plow boys yardbird rub. Perhaps too liberally.
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Here they are on the grill about 10-15 minutes into the smoke part of the cook. I scored the, skin to permit the rendered fat and juices to flow in hope it would make a crispy skin.
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This is the result of melting skimming, and straining and repeating of melting 3 TBSP of unsalted butter. Clarified butter has a higher smoke point than regular butter from what I have read, due to removal of milk protein solids.
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Here are wings tossed in about 1.5 tablespoons clarified butter after about 45 minutes of low temp smoking and another 30 minutes at 250. I check temp at 158 IT. Pulled the wings then tossed in this bowl and rested while MAK heated to 425
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Here are wings on the flame zone part, half is covered on right side. They cooked a few minutes here, then flipped em for a few more minutes
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See next post...
 

TrickyDick

New member
OK

Here are last three pics.

Here are the wings moved to the covered flame zone for additional crisping up..
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Here they are before saucing. Some a bit crispier than others.
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Here they are with the sauce: one part BBQ sauce one part franks red hot, and one teaspoon butter mixed in a heated pan until butter melted, the. Tossed with the wings and dumped on the plate..


Tasty, and DID achieve the crispy texture I was looking for. Too salty for me though. This is the last time I will ever brine a wing or other small piece of meat.

TD
 

TentHunter

Moderator
Patrami Log & Hot-Pepper Cheese S.S.

I was looking for something a little different to do with a 5 lb chub of 27/73 ground beef.

OK, some pepper & cheese summer sausage sounds good. The Mrs. loves corned beef & pastrami, so heck, why not try to get the flavors of pastrami into a log? That could work.

Here we go.

For the Hot Pepper-Cheese S.S. le's start with my normal S.S. seasoning mix...
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And add some jalapeno, red pepper & extra sharp cheddar.
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For the Pastrami log simmer some pickling spice in water, strain and use the liquid along with the typical Pastrami seasonings.
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On the MAK gettin' smoked!
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Both turned out really good and tasty.
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The Hot-Pepper & cheese Summer Sausage is a nice mild-medium heat. The pastrami log has that classic corned beef/pastrami flavor and the wife gave it a thumbs up! :)
 

FLBentRider

New member
The Bacon Explosion

Start with Bacon and 2lbs of Jimmy dean Hot
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Add in another 1lb of cooked bacon in the center.
Roll and smoke
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Sorry no cut pic
 

FLBentRider

New member
New Years Eve Mussels

10lbs of Prince Edward Island mussels, plus a couple of onions, garlic, wine and lemon.
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Cook the onions in olive oil until soft.
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Add garlic, red pepper, salt and 4 cups of white wine, bring to a boil
add mussels
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Done!
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Render what was left in the pot into a sauce, use for dipping - Yowsa!

We were expecting 4 of us for supper, and at the last minute my son got a party offer - his loss.
So the three of us ate 10lbs of mussels. Good stuff.
 

FLBentRider

New member
New years day wings

Start with about 20lbs of wings - on the MAK @400 with BD Oak
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Done!
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We made a traditional Hot wing sauce and some Raspberry chipolte
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She made another Jack Daniels Pecan pie
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What we wash wings down with
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wneill20

New member
Smoked Turkey, Sausage Gumbo
Take the left over smoked turkey and throw it in a pot and let it simmer.
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Throw in the turkey and some smoke sausage
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The roue makings
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Take a cup of floor and oil cook until deep brown then add the above
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The rue is done
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Add it to the stock pot with the rest of the group
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Cook for several hours and pour over rice with some green onions an hot sauce.
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Salmonsmoker

New member
Firewired veggies and steak

Skewered some onions, green peppers and tomatos and drizzled on some caesar salad dressing and a dusting of desert gold.
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Added a couple of dry aged ribeyes w/DSSR.
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On to the drum with a handfull of oak pellets.
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Time for some reverse sear love.
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Chow time!
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The steak turned out great except a little too done for me. My ET 732 locked up and I didn't notice right away. The drummed veggies w/the dressing and DG were a very tasty combination.
 
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jimsbarbecue

Moderator
Long cooked Tri Tip with Peppered Cow Rub

By now a lot of you know I like to cook Tri Tip to a high temp like brisket is done.A few weeks ago I cooked one right from the freezer. It came out good enough I knew I needed to do one again but pay more attention.


Take off the cooker at internal temp of 155º. Wrap in foil and back on the MAK. increase temp to 250. Cook until internal is 190 and passes probe test.

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Smother in Big Bob Gibson barbecue sauce. Double wrap bottom or it will leak.

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Off the MAK Grill sitting on the counter I let it sit in the foil 20 minutes before unwrapped foil and another 10 minutes before carving

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Made a sandwich. I need to try this again as it came out great. It came off the MAK at 7PM

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It may have tasted better in my mind because I used Simply Marvelous Pepper Cow Rub and Steph who makes these great rubs won the Grand Champion at the first BBQ tournament of the year today at Lake Elsinore.
 
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scooter

Moderator
I've PM'd and emailed this weeks judge (smokerjoe) and requested he choose the winners. Not sure if he didn't realize that with winning the weekly contest comes the responsibility of judging the next weeks contest or if he just got busy at work.
 

smokerjoe

New member
Sorry been busy at work and forgot. I'll make this fast..

Third
FLBentRider - New Year’s Eve Mussels

Second
wneill20 - Smoked Turkey, Sausage Gumbo

First
TentHunter - Pastrami Log & Hot-Pepper Cheese S.S
Looks great, I love Pastrami too
 

TentHunter

Moderator
Wow, I didn't expect this at all. There are usually some great entries, but this week's was extraordinary IMO.

That pork loin with the Apple Walnut stuffing... Ooh la la! And those mussels, yeah baby!

Thanks everyone who played. You guys just keep inspiring me to try new things. Thanks again to BP for the playground.
 

scooter

Moderator
Congrats to those that got calls and to all who participated!

Tent is the judge next week!

BP, thanks for supplying the stage and trophies!
 
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