Ok Kids...who wants a free jar of the new sweet money rub?

Big Poppa

Administrator
All you have to do is cook this week and post it.......no cheating...only one per member...

We need to wake this place up the pellet guys are making us look like slackers!.....
 

MrAdam

New member
I want money but I'm on the road until the 23rd! :(

I haven't touched my drum since November in account of the cold but it's getting up to smoking temperature outside! I've been itching to use it!

Sent from my SGH-I727R using Tapatalk 2
 

rockinshelby

New member
How can I pass up an offer like that. I'll post todays cook in the gallery. I also did some tri-tip last weekend. I'll post those pics also. This is the fifth week in a row that I've cooked on the drum! Looking forward to some of that Sweet Money...
 

bpainter

New member
Nothing like getting a free Rub.

I finished building my BPS on Thursday. Seasoned it on Friday. I just got finished eating some baby backs that I smoked on it for dinner.

Man this thing is great. This is my first UDS and now I have to build another one for the lake house.
 

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Salmonsmoker

New member
Wanna try the new rub!
So....
Spatchcocked a chicken and dusted with a substantial coating of SM Pecan rub.
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Firewired some 'maters, onions, red, yellow and orange peppers and marinated with some ceasar salad dressing and Desert Gold.
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Chikin into the drum.
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Veggies and giblets turn to take some heat.
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We're done.
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Plated with a homebrewed English bitter.
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It was delicious! Thanks for looking.
 

rockinshelby

New member
Wneill20, Looks great. I have a small brisket flat in the freezer. My Dad's wife is begging me to make her Montreal smoked meat. Your meat is perfectly cooked. You'll have to share your recipe. Cheers!
 

wneill20

New member
I used a store bought corn beef soaked in water for two hours changing the water ever half hour. Smoke it at 275 until IT was 165 put in pan with the veggies and bottle of beer covered until it was tender about two more hours.
 

Smitty

New member
Well did a tri tip and used some 3eyz on it and I finished it off with some gun powder, It came out pretty good just wish I could have got a whole shot of the tri tip but I forgot.

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sheepdad

New member
All the food looks great. Sorry I missed the party:mad: The kids are full blown Lacrosse now and the weekends are crazy on my end. Great cooks everyone.
 

KristenBPS

New member
Keep them coming! Post in this thread, or create your own in the gallery. You have until Friday, March 15!!! Get those entries in so I can send you some Sweet Money--its delicious BTW:). I tried it this weekend on chicken.

If you have posted, please email, or send me a PM with your screen name & real name so I know where to send your goodies. Or if you are planning on placing an order feel free to add in the comments that you earned a bottle of Sweet Money!!!
 

Jackb

New member
I made a tri-tip this past Saturday. I covered it in olive oil first, then Money and Little Louie's seasoning.
20 minutes on the smoker, then turned it over for another 30. Then on a grill on high for a minute on each side.
The bread is a loaf of italian bread, butter, money and little louie's as well. I put it on the smoker for about 5 min to melt the butter and make it nice and warm.

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jimsbarbecue

Moderator
Staff member
Mo Money

Like others I have been cooking just not snapping photos of the same old stuff. But for FREE stuff. All bets are off(First horse racing reference, with Santa Anita this weekend) (And we have a family event Saturday, who plans without checking the BBQ schedule?) The Cooking Form shows up today are Chicken thighs @ 3-2 Bok Choy @ 5-3, Brussel Sprouts @ 3-1 and Onion @ 2-1. these thoroughbred of food will be spiced up with Big Poppa Smoker Rubs. Riding the bottom grate which runs at 350º will be the chicken and onion. Riding the top grate at 325º is the Bok Choy and the sprouts are in the Cast iron pan with a little grape seed oil.

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Face down in the feed trough of balsamic , the sprouts soak up the goodness

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Butter bacon bits and BPS spice in the onions feed bag

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Bok Choy waiting to load the gates

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Pellet dust for more smoke

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My hat smells a lot better now!

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The favorite and always in the "Money" the chicken thighs.

They're off (actually on) Cooking away on the drum. With the Chicken in the lead , then the onion with the Sprouts coming up third and the Bok Choy bringing up the tail end.
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Sweet Money Shot.
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