Ok memorial day blow out contest!!!!more prizes~!!!!!!!

[Big Poppa]

OK For the holiday weekend the entries end on MONDAY NIGHT>>>>>Judging will be announced on Tuesday morning....

Here are the prizes for this week....I need you kids to get off your rumps and fire up the camera and the smoker....never a better time to start.....

If we get 20 entries


First place $40 Store Credit to Big Poppa SMokers
Second $30 Store Credit To Big Poppa Smokers
Third $25 Store Credit to Big Poppa Smokers
Fourth $20 Store Credit To Big Poppa Smokers
Fifth $15 Store Credit to Big Poppa Smokers
Sixth $10 Store Credit to Big Poppa Smokers

Every other entry gets $5 Store credit to Big Poppa SMokers....

If less than twenty normal prizes apply

First $25 Store Credit to Big Poppa Smokers
Second $15 Store Credit to Big Poppa Smokers
Third $10 Store Credit to Big poppa Smokers

Everybody else $5 store credit to Big Poppa Smokers


Bring it on and hurt me in the wallet!!!!!!

 

[MrSS396]

I don't even have my pellet grill yet but I sure Love this site....

 

[sparky]

i've been nice so far. i had been laying back letting ya'll win. the stakes are higher this week. time to school the children. bring your "A" puppies. let the slaughter begin.

friday afternoon lunch.

i'm hungry. so i found some tri's in the frig in the morning. lunch time.

fired up Hazel and put some oak pellets in her when i put the tri's on.

i soaked some corn this morning before i went to work. they go on too. tri's getting some good char to them.

and thats why you buy a hasty bake. look how close that lump is. nice char sparky. oh, why thank you.

moved the tri over and put my heat deflecter on. corn over that. i love it when a plan comes together.

ohhh, nice tri's. your cooked them perfectly.

all done.

money.....

make some biscuits, corn, salad and milk. excellent lunch.

i'm just getting started. bring it youngsters......

 

[Deb]

Chicken Pot Pie

started off with a few chicken breasts and legs w/some desert gold

made a pie crust with some herbs in it, shredded the chicken, added some green beans, carrots , peas(after the pic)

made and added some gravy, top crust on, into the MAK

dinner

 

[squirtthecat]

Chicks, Shrimps & Sticks

Looking for a cheap/easy dinner with plenty of leftovers. I picked up a couple fresh cut-up chickens for 99 cents/lb. Got some shrimp skewers as well - $1.50 each. Let's do it.

MAK is howling away.

Rubbed the chicken parts with Annie's and some Oak Ridge BBQ rub. (masquerading in a Williams container)

On we go. Left side of my MAK runs a bit hotter, so the thighs and legs go over there.

Bumped the temp to 385° - hot and nasty. (as is the weather this weekend)

That's what I'm looking for..

Seeing some 170s and 185s. Works for me.

Shrimps on the Barbie! Drizzled with some Zesty Italian something-or-another.

Not gonna take long.

Perfect.

Steamed some farmers market asparagus w/ a bit of Johhny's, and it is time to dig in!

(and go back for seconds)

 

[sparky]

drinking ribs

i haven't seen my son in the last week or two. so, i got off work yesterday and rode over to where he worked. he came outside and we had a cup of coffee and caught up. i asked what time do you get off work? 5 pm. how about if i cook us up some ribs and you bring the FT. cool, cool. now were talking. my wife and daughter are going out tonight. yes.... a quite house is a happy house.

fired up #336.

you know the temp by now.

wanted to make some sparky's and something spicy.

nice and thick.

2 hours into it. its FL time for the sparky ones.

coming out of FL.

the spicy ones i but some sauce on them.

if you want some great spicy sauce try this. its my favorite spicy sauce to use.

these are outstanding.

all cut up. welp, my son showed up. he has a 12 pack of FT on ice in a poor mans ice chest (box lined w/ garbage bag filled w/ ice). out to the patio by the pool.

wow, do not try the spicy ones like this unless you have tums and alot of milk. very, very spicy. chili and squit would like them. it was a great evening w/ my son have a some ribs and a FT. after dinner i went inside and bought out some churchills and bourbon. a fine evening.

 

[bflodan]

Rao's Lemon Chicken

There is a pretty well known Italian restaurant in NYC called Rao's and a second location was opened here in Vegas a few years back.. Not sure if its still the same way but last I heard it still took months to get a reservation in NY.. Not so bad here in Vegas.. There signature dish was a Lemon Chicken.. I finally found a recipe for it so I wanted to try it on the MAK!

Started out making the sauce first with all the ingredients shown plus a few more lemons.. Just juiced all the lemons, used no zest..

Used 4 half chickens with just a little evoo, fresh ground sea salt and fresh ground pepper..

Put them on the Mak on smoke for 30 min and then upped it to 375 till an IT of 145

Pulled them and separated into legs, thighs, wings and split the breast in two. Added them all into the Mak Griddle along with the sauce at 425.. The griddle was on during the whole cook so it was already nice and hot. Cooked for about 5 min per side.. I also earlier steamed some artichokes and marinated them in a balsamic italian dressing. I added those at the same time.

Pulled and topped with some fresh Parsley and all the sauce.

Plated with the Artichoke and some homemade Parmesan Risotto.

This could be my top Chicken Dish off the Mak!! It was Excellent! Cant wait to try this one again!!

 

[sparky]

ladies and gentlemen. start your engines.

time for some indy race breakfast.

ok, a little backround. every year going up my dad (single dad) would yank us out of school for 2 weeks (from the time i was 5 and sister was 3, until i left the house at 16). every single year. 1 week before the indy race and 1 week after. school hated it because summer was about to start. my dad didn't care. my dad ran a fruit cannery in the summer so it was his last vacation before working 7 days a week, 18 hour days for 4 months. we would go camping on sunset state beach (in watsonville). on race day my dad would be listening to the race on the beach on a little radio. he would take a shovel and dig a pit in the sand and start some charcoal and wood up. in the sand he would make sausage, eggs and pancakes. i wil never forget it. dad, this is for you (i call him every year before the race. he was making the same breakfast up in oregon as we spoke this morning).

fired up #63 to 275°.

my grease bucket has grease in it.

vermont maple sausage. yes.....

looking good maynard.

done. this guy didn't make it in the house. quality check.

a little something, something.

this is the same breakfast we would eat in the sat on the beach. this is for you dad.

race time. eat quicker.

 

[kskomodo04]

My first spare ribs.

Introducing the players
View attachment 1429

A little glue
View attachment 1430

Little Money
View attachment 1432

Onto the GM Daniel Boone @275
View attachment 1433

After a couple of hours
View attachment 1431

A little more goodness
View attachment 1434

1 hour later!!!
View attachment 1435

Thanks Sparky for your encouragement.

 

[Scallywag]

Beef Bourguignon

Ok.. had this at a high end joint the other day and the first thing I think of is I can make this better!
Pretty simple and easy but damn tasty!!!

Smoke for an hour

Sliced an onion few fresh tomatoes and some cremini mushrooms.. topped with a bottle of nice red wine..And a healthy dose of Chipoltle Tabasco

 

[Scallywag]

Add the meat!!!
Foiled and bumped to 300.. took the beef out and chopped...

Served on egg noodles tossed with garlic evoo..

Thanks for looking!!!!

 

[soupyjones]

I started out this morning thinking I would make a simple roast chicken. i had one in the fridge ready to roll.

Things took a bit of a left turn from there. I deboned the buzzard and put it in a brine with some sage.

Out of the brine, patted dry and ready for some stuffing. I had some artichoke hearts and prosciutto in the fridge and I sweated some onion garlic mushrooms and spinach down as well.

Rolled it up and tied it.

On the Traeger we go.

I made some polenta with some corn in it and that went on too.

Bird getting a rest.

Plated up with some spicy red chili bean puree and broccoli.

Poured a glass of milk and got to work. Thanks for looking guys.

 

[Susan]

Hot Italian Sausage, Peppers and Onions

Today I threw creativity out the window and went with my cravings.

Hot Italian sausage on the grill with tri colored peppers and onions with lots of fresh garlic and a pot of oak pellets.

Here are the goodies just before plating:

And the money shot.

This dinner was delicious. The sausage was moist and perfectly cooked and the peppers and onions done to perfection without being mushy. My craving has been satisfied.
Thanks for looking.

 

[Kevin Arsenault]

Reverse Pasta Dinner

Hello, everyone!

Some of you may recall my last attempt at a reverse pasta dinner. This time, though, I have made a few changes to the recipe that I hope you'll appreciate.

I started off with 5 lbs of ground beef, crushed red pepper, garlic powder, oregano, parsley, milk, eggs, and breadcrumbs. I mixed these ingredients by hand in a bowl. I packed about half of the mixture along the sides of a large, round metal bowl to shape the base of the meatball. In the meantime, I had 1 lb of gemelli cooking in a pot of boiling water. Afterwards, the gemelli was mixed with green peppers, pasta sauce, and diced mozzarella. This mixture as well as a nice coating of parmesan was then added to the container of meat.

I then placed a flat layer of meat over the bowl.

After doing that, I flipped the bowl over onto a pan and placed the meatball into the smoker.

I then gave the meatball a coating which consisted of pasta sauce and mozzarella before taking the meatball out of the smoker.

Enjoy.

 

[aks753]

Brisket and pulled pork

27 pounds of brisket and 15 pounds of pork ready to go

View attachment 1443
In the morning
View attachment 1442

Perfect Brisket
View attachment 1444
Pulled Pork
View attachment 1445

Burnt Ends
View attachment 1441

 

[dmaxnaz]

Last Night's! Today's will come later.

Getting Started

Off to Smoker. Three different seasoned shrimp on each skewer

Here we go

Yummy

 

[dmaxnaz]

1st portion of this afternoon feast. 3 different rubs. 1.5hrs into the smoke at 180*

I charbroiled the ribs right at the end for a few

 

[FLBentRider]

Hawaiian style pulled beef

I was invited to a party Sunday, the theme was Luau.

I started Saturday night with a 7.7lb Chuck roast

Added some "Five spice" powder

Set the pellet boss for 5 hours on SMOKE then 220F

The next morning:

Added one onion, a couple of dashes of teriyaki and some Cabernet Sauvignon to a foil pan:

add the roast, cover with foil and continue to cook @225F

To be continued...

 

[FLBentRider]

Some hours later, yeah I think it is done:

FTC it for a bit..

 

[FLBentRider]

Meanwhile take one pineapple:

a little slicing...

Set the MAK to HIGH, grill the pineapple.

Just enough to soften it a little.

chop chop chop

Back to the beef!

I strained the liquid from the pan, and ran it through the fat separator:

Combine the remaning liquid, onions, pineapple and beef

Wrap it up and head over to the party.