This weeks contest (2-10) Rip is the judge!

Big Poppa

Administrator
Ok Kids here is another week another chance to dazzle us

more than 6 cooks


First A bottle of Plowboys Yard Bird, Bovine Bold and The Jerk and as a special bonus Todd from Plowboys is throwing in a 10 year anniversary Plowboys t Shirt!
Second 15 Bucks to Big Poppas
Third Big Poppa Smokers T Shirt

Less than 6 cooks.....A hubcap from a 57 rambler....ok nothing if not six cooks....
 

Rip

New member
Ok, BP has thrown down the gauntlet, no prizes if less than 6 cooks....I know you all are up for this! I suspect Kim is right, and there are more than a few of you planning a Valentines cook. So, I necessary, I will hold off judging until Tuesday. Let me know...

BP, that's an eclectic mix you have there for prizes this week. Kudos for mixing it up!
 

squirtthecat

New member
Beer, Wine, Meat and Smoke

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Pulled them off when they hit 125° or so and rested. Then chilled in the fridge overnight.


The next day, the meat parade continues...

Turkey and roasted Piquillo pepper meatloaf.

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Hodgepodge of seasonings. (and 2 eggs, breadcrumbs, and a container of fresh mushrooms)

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Toss into the fridge for a couple hours, then onto the MAK.



The roasts (one top round and one eye of round) went on the slicer.

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Looks MR to me.

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Cover the bottom of the crockpot with pepperoncini peppers, pile the meat in, top with the pan drippings from last night, and the juice from the pepperoncini jar.

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High for an hour to heat it up, then Low until it is time to eat.
 

squirtthecat

New member
Beer, Wine, Meat and Smoke (cont.)

Snack for me.. I love this stuff - when I can find it in the white mold casings.

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Meatloaf - no pan. Into the MAK at 225°.

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Coat of CT and some Fagundes rub. Looks like this 4 hours later. (will do it at 250° next time to finish quicker)

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Smoked Italian beef.

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I also cracked open a couple bags of home cured Canadian Bacon to top off the Italian Beef sliders..
 

Deb

New member
Country Style Ribs (sparky inspired)

rubbed up some country style ribs, into the smoker for a couple hours, then into a pan with some apple juice & foiled, about 15 minutes later I was reading a sparky rib thread and said - that's what I should do so a little butter, brown sugar & honey sprinkled on

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refoiled , a little while longer took them out of the foil and added a little bbq sauce

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a little brown rice and some sparky inspired carrots (added some honey, brown sugar & butter while cooking)

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enjoy
 

sparky

New member
Sweets for my Sweetie & daughter.

lazy sunday morning. espresso, macanudo and marley on the patio at 5 am.
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light bulb went off. i will treat my wife who's birthday is tomorrow with a little something, something. and were off. well, not really. went over to fire up #336 and nothing. darn, thats not right. i used it last night. turned it off. empty full fire pot. tried again. same thing. was i bummed, nope. pulled out my Mak owner's manual and went to toubleshooting section. it said "take off panel and check igniter plug (sometimes they come loose). mine was ok. well, i unplugged it anyway and plugged it back in. fired #336 up and waa laa. back in business. put her back together and, now away we go.
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when you start up the mak, the whole neighborhood knows.
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not original but with heart, some rolls
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and some
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set #336 to 400º
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18 minutes later (just like package said)
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i got to lick the knife
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my wife and daughter cried. they were very touched. dang, i was just outside drinking espresso and having a cigar and wanted to fire up my mak. it made them happy.
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TentHunter

Moderator
Wow, Squirt's entry is rated FP (Food Porn) looking guu-uud!


And Cinnamon rolls baked on the MAK. Oh yeah... Spark shows us some sticky, gooey, smoky goodness at its best ;).

Deb, Mmmmm Country style ribs in the middle of Winter... who needs Summer!
 
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sparky

New member
Sometimes you just have to jump into the deep end.

kids were gone. ask the mrs if she was hungry? yes, she replied. i can fix this. thought i would play with my new toys and make her some lunch, ala Mak.
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here we go boys and girls, turned to 300º and were off.
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turned to high. went from 300º go 470º on 10 minutes. steak on...
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t-rex style. into the warming dryer and turned down to 250º. finished off until 145. look how juicy.
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all served up and yummming.
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.
did i fail to mention we cracked open another bottle of champagne. turning into a good day. no dinner on the mak. were going to Ruth Chris for dinner. B'day dinners, Mom & JD's. hers tomorrow, his 2 days later.
everyone sits pretty when there steak involved.
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.
 
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Deb

New member
started the day off by roasting some garlic
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then threw a couple pork butts on the Traeger

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mixed up some Roasted Garlic Sourdough dough for rolls

7:15 am and dinners off to a good start :cool:

baked the rolls
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started some baked beans and threw those in with the pork butts

many hours later the pork butt came out
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dinner
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ACW3

New member
Sparky,
How come you haven't "foiled" your MAK yet? Clean up will be a lot easier, believe me. I learned the hard way. The food looks great, as usual. In fact, all the food looks great by all the entries. I am glad I am not judging this week. I wish I could come up with something to add to the contest. I was gone for the weekend and have not had a chance to be "inventive". I have some ideas, but they may not get done this week. Maybe next week.

Art
 

Big Poppa

Administrator
Art I dont foil I scrape....There are some pretty good studies that have shown that foil can creat insulation and affect the temps
 

Rip

New member
Great stuff, Squirt, Deb, and Sparky! We are still three cooks short of prize eligibility. If you are doing a cook today and need more time to enter it into the contest, please let me know and I will delay judging until Tuesday. Otherwise, please have your entries submitted by 9pm CT tonight. And yes, it's perfectly acceptable to post the same cook in both the contest and the gallery. It's the same audience and you could win a prize.
 
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