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They are off and running! I'm at Santa Anita and you are entering the CONTEST!

Big Poppa

Administrator
OK, enough of this being too cold. Let's get this contest going. I'm rewarding the ones who support the contest and they can post a new entry this week.


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 to everyone else who enters.
 

RickB

New member
Last week's entries - moved to this thread


Lamb Burgers with Homemade Onion Rings

Felt like a burger but needed to shake things up. No beef, no chicken and defiantly NOT veggie burgers so lamb it is. I have grown an aversion to store bought ground meats so got some lamb to grind

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Cut into strips for grinding.

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Back into the fridge to cool. Grinder head into the freezer.

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Ready to go. Some crushed ice to keep things cold.

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All done.

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Add some roasted garlic, S&P and chopped parsley.

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Some ciabatta rolls so need square burgers

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Get the rings ready. Cut the onions and into some buttermilk with Franks hot sauce for 2 hours

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Get the dredge ready. Tried something different this time. ¾ ap flour, ¼ pan , S&P and some Happy Endings rub.

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Bread and into the fridge for 2 hours.

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Setup the Mak to grill. Bring up to temp.

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Start the Rings frying

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Get the fixins ready. Made up some tzatziki sauce earlier. Cut up some red onion very thin. Some sliced tomato, romaine lettuce and some fontina cheese.

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Grill the burgers and toast the buns

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Plate it up

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Enjoy!
 

FLBentRider

New member
Happy Birthday Surf and Turf

Start with 3 Tri-tips and six lobster tails
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I used BP's double secret steak rub on 2 and Head country on the other
on the MAK in SMOKE mode with BD Mesquite pellets
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After about an hour, the IT is around 100F - move to cold smoke area to rest while MAK heats up.
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Set MAK to High, add grill grates.
Add the tails
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All done!
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scooter

Moderator
South of the Border Surf and Turf

So what the heck is that? Well, it's a smoked/grilled ribeye with grilled prawns drizzled with red chile oil and a stuffed poblano pepper (stuffed with rice, beans, cheese and a bunch of other stuff) covered with melted Monterey Jack cheese also drizzled with the red chile oil! Oh boy! Here we go!

Start with the players for the Red Chile Oil. Chile de arbol, thyme, garlic and EVOO. Blend in a food processor until smooth.
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Here are some of the ingreds for the stuffed poblanos. EVOO, onion, garlic, jalapenos, red bell pepper, cilantro, cumin, pinquito beans, brown rice, Tamazula hot sauce, Monterey Jack cheese.
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Cut off the tops of the poblanos.
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Prepare the stuffing. Mix in some grated jack cheese then stuff the peppers
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Add some more grated jack cheese on top so it'll melt and ooze down the sides!
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Marinate the shrimp in EVOO, crushed garlic, BPS Jalapeno Seasoned Salt
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Get the stuffed poblano chiles onto the MAK at 300 for approx 50-60 mins
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Get the ribeyes going on the BPS drum with a chunk of red oak and a handful of cherry pellets. The ribeyes were seasoned with roasted garlic EVOO, jalapeno seasoned salt and DSSR.
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stuffed poblanos are done and lookin good.
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The ribeyes are also done, time to quick grill the prawns on the drum
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Drizzle with the red chile oil and fresh thyme. Lookin good!
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Plate it up! Drizzle some of the red chile oil over the stuffed pepper. OK, can't even begin to describe how good this was! The red chile oil was not real hot. Just provided a nice garlicky, red peppery, herby accent with a little back end heat. The stuffed chile was fantastic. Mrs scooter thought it could be the star of its own meatless show. Thanks for looking!

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TentHunter

Moderator
BP's original post for this week got replaced when I merged the threads. He said he was rewarding the ones who support the contest and you can enter again this week with a new entry! :)
 

RickB

New member
Chili Rellenos with Peanut Red Chili Mango Mole

Made this dish in January but wanted a little more flavor. Hit it this time.

Let’s make the mole

The peppers

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The spices

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Everything ready

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Into the pot

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Cook and then add some chicken stock

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Cook and stir for hours then strain and cook for a few hours more

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When it is the thickness you want bottle it up

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Let’s work on the Chilis

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Roast them off

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Peel and keep for later.

Make the filling

Rice and shredded chicken

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Some smoked pepper jack

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Add the Mole

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Lets make the rellenos

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WE are good to go. Add the rest of the mole

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Onto the mak

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Gonna need some smoked chedder.

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Cook for 30 minutes and add the chedder

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Another 15 minutes we are ready to go

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A little salad of romaine, cherry tomatoes, avocado and honey mustard dressing and its time to eat

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Enjoy!
 

wneill20

New member
Did corn beef brisket on the smoker last weekend and forgot to post it hope it is ok if not don't count it. Just wanted to share.
Frist you have to soak a few hours and change the water to get rid of all the salt.
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Then add pellets to the drum
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Mustered rub always goes good with Corn beef
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On the smoker
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Ready to be wrapped
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You have to have cabbage,potatoes and carrots
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Back on the smoker for a few hours
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Done and ready to be plated
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My plated i like it better than in the crock pot
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FLBentRider

New member
Brisket and burnt ends

I started with a 17lb brisket, added "salt lick clone" a 3/3/1/1 mixture of salt/pepper/garlic/cayenne
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Almost done. At this point (lol) I separated the point, chopped it up and re-seasoned it, then back on the MAK
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Done!
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Thanks for looking.
 

Tatonka3A2

New member
Pork Tenderloin with Tatonka Dust

Here goes the cook - started with a Pork Tenderloin package, got on sale for $2.98/lb. That is about as cheap as we have seen in a long time.






Seasoned with some roasted garlic olive oil and Tatonka Dust




Smoked with Oak for an hour at 150° and then bumped the heat to 350° and took them to 145° (planned on about 140° but wasn't paying attention :whistle:)




Along side was some brussel sprouts in butter with minced garlic.




This was the first time we have done a pork tenderloin with Tatonka Dust. Turned out excellent!!









 

scooter

Moderator
Steak Fajitas

Nothing fancy this week. Just simple Mexican food done simple. Lime juice marinated hanger steak (Arrachera style), ultra fresh tortillas just off the machine and still hot in the package from Mi Pueblo Market, flash hot sauteed onions, bell peppers, jalapenos, garlic, tomatoes. Add on top some fresh salsa, avocado, sour cream, cheese and tapatio sauce. Simple but oh so good!

Here we go, no fancy lighting this time.

Fresh as fresh tortillas get!
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The vegies for quick saute
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Marinated the steak in lime juice then brush with EVOO, Jalapeno Season Salt and Butchers Steak & Brisket rubs. Get hardwood briquets going and add some cherry pellets. Most fell through the briquets though!
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Flip over after 5 minutes
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Done
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Put it all together and eat!

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Chili Head

New member
To all the newer people..WHERE ARE YOU? Come and get some free bucks! You're cooking on those new grills anyway right?!
Don't be shy! You will be surprised at how much you learn by just entering the weekly contests.
 

Big Poppa

Administrator
SOrry but it is not official....it is not entree entries it is cookers...we need six different cooks to be official.....
 

scooter

Moderator
BP, can we allow Wes' entry to be judged as a valid entry when we reach our 6? I think it deserves consideration.
 
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