Super Bowl Contest! Carter is the judge.

Big Poppa

Ok I know you guys are just destroyed by the weather....but we are pelletsmokers!

Lets see if there are at least 6 brave souls out there to show us some pellet magic!

if there are less then it is $10

More than 6

$25.00 gift card to Big Poppa Smokers
2nd Prize ! Gallon Mike Mills 17th Street sauce
third prize Big Poppa Smokers Apron

Lets see what we are make of!


Looking forward to it! No rules this week, whatever you love to cook, cook it.

For all of you that survived the storms last week I can't think of a better way to thaw out than with the warmth of a pellet cooker!

Good luck to you all.
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New member
Am I DQed because it will be 72 in Napa this Sunday? I will have 4 smokers going. Baby Backs, Butts, Chicken and Tri Tip.


New member
I'm in, let the game begin. It has been a long week of cold snowy weather and our local groundhog Wiarton Willy bless his heart did not see his shadow.. He was lucky to see anything in the blizzard we had.
Anyway its a sunny cold Sat. and its time to fire up the smoker.


New member
Sourdough Waffles and Ham

I had been thinking about taking my neglected sourdough starter out of the fridge and doing something with it and then BP started the bread post .....

so I took my starter out of the fridge yesterday, fed it and let it sit overnight. This morning it was all happy, the black line was where it started last night


I wanted to make bread this weekend so I needed to feed it again. When you feed it you only use a portion of it and there is some that is leftover.... you can discard or make something with it. I decided to make some waffles.... so I took a cup of the excess starter, 2 cups of buttermilk, 2 cups of whole wheat flour and mixed it up. I put it in the fridge for 8 hours.

I took it out of the fridge and added 2 beaten eggs, 1/2 cup of melted butter, 1 tsp baking soda , 3/4 tsp salt and 1 tsp cinnamon.

Waffle batter into the waffle iron, blueberries & raspberries sprinkled on


Onto the pellet part!

I had a spiral ham hiding in the back of the fridge that needed to be eaten. Threw it on the Traeger for smoke for awhile, then up to 225. I made a maple bourbon glaze (maple syrup, cider vinegar, bourbon, tangerine juice & zest, brown mustard, cayenne).


At the end of the day I ended up with dinner



New member
Decided to try my hand at a long smoke today.

Got a chuck roast from the store, used Yellow Mustard as the glue and Plowboys Bovine. Let it sit in the fridge over night and put it on the MAK @225 this morning

When IT hit 150, I put it in a pan with a cup of beef broth then foiled, back on the MAK @225 until IT hit 205.

Poured off Juices and Let meat rest about 30 min. Pulled meat (Used 2 forks! What a Pain!!!!), meat was soooooo moist!

Made myself a BBQ Beef sandwich with Sweet Baby Ray's Sweet and Spicey sauce

For my First long smoke, I am extremely happy with the results! The meat was so tender and juicy, it was well worth the 7+ hours it took to cook!


New member
looks fantastic. nice smoke penetration on it. it looks good... i love waffles and ham. that sounds so good right now. throw a egg or two on my waffle. :cool:


New member
Blue collar BBQ

So I am back again for another round, kind of a persistent rookie.
I may really need to seek professional help cause I am sure that I am addicted to pellet smoking.
And after Debs breakfast post that just added more to my list, I really do not see an end to this obsession. Looks yummy
So this about everything you love to cook.
Well I live BBQ so this is what I call a blue collar BBQ, no fancy plating or garnish,s just good old BBQ and lots of it served up with good friends and cold beer.

So I start with 4 racks of good Ontario back ribs, trimmed and rubbed with my own mix (normally start with prepared mustard but forgot). Wrapped for the night then placed in a rib rack with toothpicks for air space. This is the first time I have used the rack and only to conserve space.

Next is two 3-4lb chickens
One is prepped for a beer can, I use 1\2 a can of club soda (can,t believe it no cans of beer) garlic from the garden and some maple syrup from my good friend.
I rubbed this one with another one of my rubs and wrapped it for the night.
sorry no pic of that.
Second is the famous BP spatchcock chicken, prepped with olive oil and pressed garlic and some of my chicken rub (I know that I am supposed to stay away from the red rubs but I was on a roll).

Everything into the Traeger.
Pulled both birds just short of done 180 and wrapped them and placed them in a cooler.
Then I pulled the ribs and doctored them up Sparky style with my home made apple butter, our very own Stinger Honey, ( its handy having 30 hives and an endless supply of your own honey) and some butter. Wrapped in foil and back on the grill for 11/2 hours. Back off and finished with a mixture of BBQ sauce and apple butter.

Kell topped it all off with corn bread Memphis Blues style and some home made slaw and potato salad.
Good company and a great meal


Thanks everyone for there influence it just keeps getting better.


New member
Mexican Lasagna

I started out thinking I was going to do some enchiladas, somewhere in the prep it morphed into more of a lasagna.....

Started this morning by cooking some chicken breast (1/2 for the freezer)

shredded the chicken , added some diced red pepper, black beans, scallion, garlic, shredded cheese, green chiles, cumin, mexican oregano & new mexico red chile powder


we can't get good tortillas here so I decided to go with the healthy ones (these are awesome for what they are), plus a pic of the green sauce that I used


started layering , a layer of red enchilada sauce on the bottom, tortillas, the chicken, some of the mean green sauce on top


then more tortillas, chicken, some red sauce, more tortillas, more chicken, you get the idea

a bunch of cheese on the top, foil and into the traeger


after about 20 minutes took the foil off






New member
Thanks BP I,m working on it, I am loving this site there is so many good cooks/chefs with so many great ideas it is hard to keep up.
And Deb your killing me.... Once again you have set the bar great job and another one that I have added to my long list of recipes to try.


New member
Ribs 4 ways, and some pre-game Smoked Chicken Chili (Part 1)

Shoveled the ice/snow off of the MAK..


2 racks, split in half.

Left to right, front to back...

Fagundes Portuguese, Cavendish Greek, Carolina Treet and MTQ quick cured Cajun bacon on a stick!


The cure:


Morton Tenderquick, Soileaus and Tony Chachere's "More Spice".

Meanwhile, some lunch..


MAK smoked chicken chili, assembled in my pressure cooker earlier this morning. I prefer starting with dried beans.

The cornbread was baked (in the oven) on Tuesday minutes before the blizzard knocked our power out...

Jiffy Corn muffin mix, can of corn, Soileau's cajun rub and a couple eggs.

Even the spatula liked it.


Flash forward 4 hours.


Pulled around 5 hours as the meat was pulling back nicely from the bones.



Ribs keeping warm in the slow cooker while the game is on.


We just had the Fagundes rubbed one. Fantastic!
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