The Contest is on us! Time Flies..Earn credit cook food...easy.

[Big Poppa]

Ok this week lets see some things you wouldnt usually cook outdoors.....
You kids are running out of weather in many parts of the country...attack the fall and reach in my pockets at the same time....

First place 25 store credit to Big Poppa Smokers
Second 15 Store Crdit to Big Poppa Smokers
Third 10 store credit to big poppa smokers


5 smackers for everybody else!

 

[Deb]

Ok this week lets see some things you wouldnt usually cook outdoors.....
..

that leaves me with what, something like oatmeal

 

[sparky]

no ribs this weekend ppl. we did our rib thing last week. i'm a meat and potatoes guy. meat, tators (any vege or starch) on the smoker/grill. nothing finishes off a great meal like a good dessert. lets not forget my milk w/ my meal plz. i walk out of restaurants that don't serve milk.

 

[muebe]

I'm with Deb on this. Since my Memphis works like an oven I rarely use my oven. It is more of a combination broiler and storage compartment

 

[RickB]

no ribs this weekend ppl. we did our rib thing last week. i'm a meat and potatoes guy. meat, tators (any vege or starch) on the smoker/grill. nothing finishes off a great meal like a good dessert. lets not forget my milk w/ my meal plz. i walk out of restaurants that don't serve milk.

I like my milk also...but cant drink that 2 percent. And skim should be banned!

 

[Kite]

I like my milk also...but cant drink that 2 percent. And skim should be banned!

Skim should be a hanging offense!

 

[Kite]

no ribs this weekend ppl. we did our rib thing last week. i'm a meat and potatoes guy. meat, tators (any vege or starch) on the smoker/grill. nothing finishes off a great meal like a good dessert. lets not forget my milk w/ my meal plz. i walk out of restaurants that don't serve milk.

sparky.. you're killin' me man - I have ribs to cook! I can't change now - I already took them out of the freezer this week. I wish I could have joined in last week but when the sun shines in the PNW, this family is nowhere to be found on the weekends. Sorry, you will just have to endure a rib cook from me this week I realize that I can't win with ribs this week, but it's not about winning, it's about playing the game. Just shade your eyes sparky... don't look.. it's not really there if you can't see it... you are getting sleepy...

 

[muebe]

Scotch Eggs for Every Meal

Now this cook is a two part special. Breakfast and Dinner. Dinner will be later

Some of the players...

Flattened out Maple Sausage, hard boiled egg, and some brown sugar...

Add some Mango Habanero Texas Candied Bacon...

Now roll into a ball...

Repeated a second time then both topped with more brown sugar...

Now for a spicy one. Hot Sausage, leftover chicken pieces, liberal coating of Soileau's, and mexican shredded cheese...

And finally the regular one. Regular Sausage, leftover chicken pieces, coating of BP Money rub, and Parmesan Cheese...

Both in the tray. One jalapeno slice on top to identify the hot one...

All four ready for the Memphis...

continued...

 

[muebe]

Memphis pre-heated for 350F with maple pellets. Top rack with frog mats...

After 1 hour the IT was at 160F. Time to pull them off...

The spicy and regular...

I put those into the fridge for dinner. I will re-heat later

Now for the Maple ones...

A coating of thick pancake batter...

continued...

 

[muebe]

Now into the deep fryer for one minute...

Both out and golden brown...

Plated drizzled with honey and topped with strawberry jam...

Fantastic breakfast!

Check back later for dinner

 

[muebe]

So now time for dinner. I decided to make a mustard sauce I found on the web.

Sauce:
2 tablespoons butter
2 tablespoons flour
salt and pepper to taste
1 teaspoon chopped parsley
1 to 1 1/4 cups half-and-half
1 tablespoon Dijon mustard



In a small saucepan over medium-low heat, melt butter.

Whisk in flour; cook for about 1 minute, whisking constantly, until smooth and bubbling.

Add seasonings, then add 1 cup of half-and-half a little at a time. Continue whisking until thickened; add more half-and-half until desired consistency is reached.

Whisk in mustard; serve over Scotch eggs, vegetables, or fried fish.
Makes 1 to 1 1/2 cups.

I used regular mustard because I did not have Dijon on hand. I also added some BP Little Louie's Garlic Seasoned Salt. Even without Dijon the sauce was still very good.

The spicy egg sliced & plated with Red Romaine Lettuce, Marie's Chipotle Ranch, Chopped Hard-Boiled Egg, and Parmesan Cheese...

 

[squirtthecat]

Woke up and it's FALL!

Autumnal Equinox. 41° out by the pits. Let's get some comfort cooking, shall we?

Smoky White Chicken 'Chili' (bean soup for the purists)

The base.

(ignore the chicken broth, I'll explain in a bit)

Open and dump all the red stuff in, add Cumin, lots of garlic and White Pepper.

We'll let that cruise at 250° for a while, then add the beans and proteins.

--

Bean time.

Some smoked chicken, and a package of Tasso I found in the freezer.

Cut up 2 breasts worth, and save the 3rd for chicken salad this week. I put 3/4ths of that package of tasso in.

Dump dump dump.

Hmmm. Kinda thick. I was reaching for that can of broth and then thought otherwise.

1/2 bottle or so.

Now we're talking.

We'll let that cruise for an hour or so, then slap a piece of foil over the top for a lid

--

Oh yeah... Another hour in the 'texas crutch' and the magic happened. Transferred to the crock pot to rest for the afternoon.

--

Mrs suggested some wild rice mixed into the chili for bulk, so I folded some in before we headed to church.

Got back home and did some Jimmy Crack Corn Cake on the MAK. Sorry Spark, this will have to do for the milk shot, as I used the last 1/3rd of a cup in this batter.

Dinner is served!


Plate it up.. Pardon the work bench pics, that's the only decent lighting I have in this place.

This is definitely a keeper, and an easy way to use up some leftover smoked goodies.

Next time I'll do the beans from scratch, I just had a bunch of cans in the way to use up first.


Thx for lookin'!

 

[Kite]

I'm going to the big "D" and I don't mean Dallas

.. and I don't mean divorce either (thank God and the love of my life). It's that aweful, filthy, dirty, scary word... diet! Actually, it's not all that bad. Jan and I both decided that my middle age (really, just middle age) ponch is getting a bit out of control so it is time to pay a little closer attention to what I eat (just as long as it doesn't get in the way of my BBQ). Seriously, I am just paying closer attention to what I eat and how much - really not too bad and I have already started losing. So.. on with the cook! I am really glad to be back!!! I pretty much took the summer off because we are not home much in the summer. We spend most of our time out on the water. I did do a Labor Day cook because I wanted to do my part to help get the number of cooks up, but I cooked on Friday night and we left early Saturday morning to catch the tide - no time to post, sorry.

Last night we cooked ribs (I know that was last week.. sorry again, I missed it and ribs is what I had thawed in the fridge, so that is what you're gettin'). I got a great baseline from sparky and have been tweaking - so far we really like the final product. Here are the starters. One note - due to ideas that I have gleaned from BBQ Pitmasters I have really upped my trimming and it is making a big difference. You don't see it here because the pic was shot pretrim - sorry.

Seasoned and on the Memphis to get things rolling

Then it was on to the baked beans... YUM! (definitely low calorie ;-). We definitely LOVE smoked beans

Starting to take shape..

Time to make up the sauce - no FL here - just my way of doing it

Flip and sauce

Let's get some corn going while it is still available. Gotta have some butter, just a little though and the lemon zest for a little kick

cont..

 

[Kite]

.. cont

Ribs are looking great!! Time to come off

Oh my gosh, the BEANS!!!

Give it all a bit of a rest and then break out the cutlery

Let's eat this stuff, I'm STARVING!!

I think I am going to live now.. this diet stuff has really got me hungry!

Time to get some desert rolling - how about some grilled pineapple - YUM!!!

Peeled, cut into spears, and a thin coat of honey

On the Memphis it goes - not too much now, just enough to caramelize

Oh my word, now that is a dessert!

Thanks for looking, I hope you enjoyed it as much as we did

 

[Chili Head]

Home style chili..No crackers required.

Here's most of the ingredients.

I started this off by browning the beef in the MAK.

While the beef is cooking I got the dry ingredients and some onion chopped up.

In a stock pot I cooked some more onion then I added the smoked ground beef, dry spices, salsa, enchilada sauce and some jallelujah.

Continued..

 

[Chili Head]

Time for the wet ingredients.

Into the MAK to finish cooking and after a taste it will go into the fridge over night.

It's done ..smells really good!

Fast forward to Sunday morning.

This is where the "no crackers required" come into play. I've been thinking about this for awhile wondering if this would work. The first try failed and I ended up with a giant biscuit. The layers were too thick and I doubled up on the bottom layer. The second try we had success! I used thinner layers and I didn't double up on the bottom. I used less than two biscuits for the bowl that came out good.

I took some biscuit dough and formed it inside a crock to make a bowl.

I put a thin layer on the bottom then used thin layers the rest of the way around the crock.

Continued..

 

[Chili Head]

Ok let's finish this!

Home style chili in a biscuit bread bowl. Topped with a dollop of sour cream and sprinkled with cheddar cheese.

Like I said..No crackers required! This will stick to the ribs! It was filling and satisfying. The perfect fall brunch.

Thanks for looking!

 

[wneill20]

i bring to you Meatball, Sausage Calzones and Apple Dumplings
The Team

Meatball mix

Meatballs

Meatballs on the smoker

Meatballs and sausage done

Mix with some sauce

Mixed up some cheese

Stuffing the calzone

Ready For The Smoker.

On The Smoker

 

[wneill20]

Here they are done.

Ready to eat.

My helper says it time for desert.

Took a couple apples pealed and cored

Layered with brown sugar butter and cinnamon

All wrapped up ready for the smoker.

On the smoker

Done

Had to have some ice cream and carmel topping

Man that was good.

 

[Deb]

playing with phyllo

was watching DDD the other night and Guy was at a diner in Baltimore. one of the dishes was spanakopita, I have never had it so I decided to make some. looked at a few recipes and took what I liked from each.

started with some shallots & garlic in some olive oil, added some spinach, then some ricotta, a bunch of feta , a little dill and mint

phyllo sheet down, brush with melted butter, another sheet, more butter, fold in 1/2 length wise, filling at one end and roll up into a triangle
(and I lost the picture)

since i had the phyllo out and had some strawberries and chocolate I also did a few dessert ones, decided to go a little larger for the dessert ones

marinated some chicken breast in greek dressing, tossed some cherry tomatoes in olive oil and little louies

everyone into the MAK

dinner.....

dessert.....

milk's on the table sparky

enjoy