Throwdown: It's not the size that matters .... Picture and Votes Thread

Ozzie_Isaac · February 2016

Picture Thread

13.5" or Smaller Grate Size Competition

Course 1: Main Dish with a local ingredient - 2 Pictures, 1 on the egg cooking, one ready to serve
Course 2: Dessert - 2 Pictures, 1 on the egg cooking, one ready to serve

Detailed Rules & Comments See This Link<----- Click there

1st Place - 3" White Face Thermometer from Smokeware (graciously donated by Smokeware)
2nd Place - Local rubs and sauces from @ryantt (Thanks!)

Submissions due by February 29th, Votes tallied March 6th.

Remember as an added bonus for participants if you post your cook on Smokeware's Facebook page and send them your email they will send a free gasket to the first 25 people who participate!

Ozzie_Isaac · February 2016

Lets get this party started .....

Main dish, everything on the plate was done on the MM. It was a ton of fun and I really had to plan carefully, but the MM worked awesome. One load of RW and one chunk of apple.

Southwestern chicken with a homemade salsa verde.

Asparagus with a homemade dressing based on a sherry vinaigrette and scallions.

Potatoes steamed with, butter, dill, and old bay.

For dessert I made hassleback apples with sugar, turbinado, and cinnamon. The apple in the back was hollowed out and stuffed with butter and turbinado. I used the liquid gold that came out as the sauce for the hassleback apples and ice cream.

Pictures don't do the meal justice. Everything was new for me, but it will all make the rotation now.

NPHuskerFL · February 2016

Here's my submission (all done today on my MM). Fun fact...MM was firing on all 8 cylinders for around 9 hrs temp ranging from 325℉ to 500℉ on one load of lump. Used Fogo Lump Today.

Sometimes dessert is first.
Biscotti. Used King Arthur Unbleached Flour, White Sugar, 2 zested oranges (from our trees), 1 lemon zested, some pulp and juice from one of the oranges, baking powder, pure vanilla extract, roasted (on MM) & hulled hazelnuts and eggs. Baked at 325℉ w/ PS & Stone Set-up. Enjoyed w/ some black coffee.

And for tonight's supper.
Fresh Gag Grouper & Fresh Mahi Mahi CI Pan Seared & Blackened w/ homemade sauce and a side of rice (Lundberg Farms Jubille Rice).

Image: https://us.v-cdn.net/5017260/uploads/editor/yn/tolywps6vb3c.jpg

Thanks for looking.

jabam · February 2016

NPHuskerFL said:

Here's my submission (all done today on my MM). Fun fact...MM was firing on all 8 cylinders for around 9 hrs temp ranging from 325℉ to 500℉ on one load of lump. Used Fogo Lump Today.

Sometimes dessert is first.
Biscotti. Used King Arthur Unbleached Flour, White Sugar, 2 zested oranges (from our trees), 1 lemon zested, some pulp and juice from one of the oranges, baking powder, pure vanilla extract, roasted (on MM) & hulled hazelnuts and eggs. Baked at 325℉ w/ PS & Stone Set-up. Enjoyed w/ some black coffee.

And for tonight's supper.
Fresh Gag Grouper & Fresh Mahi Mahi CI Pan Seared & Blackened w/ homemade sauce and a side of rice (Lundberg Farms Jubille Rice).

Thanks for looking.

Mmmmm....fish tacos! I like!

jbreed · February 2016

@NPHuskerFL I LOVE the Biscotti idea. Have a gaggle of my wife's friends coming over for a long weekend. this is perfect! thanks!

Ozzie_Isaac · February 2016

Come on guys&gals I know there are more than two cooks on smaller Eggs than this!!

shtgunal3 · February 2016

I went with the K.I.S.S theory. Beef ribs with Oakridge Santa Maria rub. 225-250 on the small with oak for smoke. Let 'em go until they probed like buttah.

For sides and dessert, I had more beef ribs.

bgeaddikt · February 2016

This was my 1st attempt at pork tenderloin stuffed inside a pineapple wrapped in thick bacon. I sprayed every now and then with apple juice and honey to keep the bacon from splitting or drying up before the pork was cooked. It had a sweet and salty flavor. Bacon was still salty and pineapple made chicken sweet. I didnt have any sides though. Hardest part was keeping the bacon weave on the pineapple. All done on my older small egg. Also had to trim pineapple to fit bcuz it was a little too big. This was done a few weeks ago.

Image: https://us.v-cdn.net/5017260/uploads/editor/py/6mhar7ipbmru.jpg

bgeaddikt · February 2016

Just read the rules haha. Should i delete myself? Oops

Ozzie_Isaac · February 2016

bgeaddikt said:

Just read the rules haha. Should i delete myself? Oops

Nope, keep calm and chive on.

NPHuskerFL · February 2016

Ozzie_Isaac said:

bgeaddikt said:

Just read the rules haha. Should i delete myself? Oops

Nope, keep calm and chive on.

So, it's okay to post older cooks ehh? Making up rules as we go. Sweet. Just busting balls.

fence0407 · February 2016

Here is my entry. Bbq chicken quarters on the mini. Used a local dry rub called Ty's Cook Shed Kickin' Original Blend and mopped with Sweet Baby Ray's honey bbq sauce. Dessert was a glass of Eagle Rare..not egged.

Plated with black beans and a dinner roll.

EggNorth · February 2016

Main: Sheppard's Pie
Local Hamburger, Onions, Peas, Corn and Potatoes.
Fried the onions, removed, fried the beef then added it all together.

On the Mini-Max:

Image: https://us.v-cdn.net/5017260/uploads/editor/vt/3u91ab02dxwt.jpg

On the Plate (with homemade pickles)

Image: https://us.v-cdn.net/5017260/uploads/editor/f9/jrz2y2146lm6.jpg

Dessert: Brownies

On the Mini-Max

Image: https://us.v-cdn.net/5017260/uploads/editor/qx/rmdhif9icwzg.jpg

On the Plate:

Image: https://us.v-cdn.net/5017260/uploads/editor/4b/gt697cgdvgvv.jpg

Thanks

wbradking · February 2016

@fence0407 that chicken looks awesome!

ryantt · February 2016

Jamie, this thing is not taking off like I was expecting. come on people post some cooks. If I had a small egg I'd be all over this.

Ozzie_Isaac · February 2016

ryantt said:

Jamie, this thing is not taking off like I was expecting. come on people post some cooks. If I had a small egg I'd be all over this.

I'm hoping for some late additions! Come on folks! Doesn't have to be fancy, we just want to see the litte guys in action!!!

Chubbs · February 2016

Ozzie_Isaac said:

ryantt said:

Jamie, this thing is not taking off like I was expecting. come on people post some cooks. If I had a small egg I'd be all over this.

I'm hoping for some late additions! Come on folks! Doesn't have to be fancy, we just want to see the litte guys in action!!!

If delayed until next week I will enter but can't until then

DoubleEgger · February 2016

NPHuskerFL said:

Ozzie_Isaac said:

bgeaddikt said:

Just read the rules haha. Should i delete myself? Oops

Nope, keep calm and chive on.

So, it's okay to post older cooks ehh? Making up rules as we go. Sweet. Just busting balls.

Didn't you and @Ozzie_Isaac post a day early?

NPHuskerFL · February 2016

@DoubleEgger ^^^ Nope

Ozzie_Isaac · February 2016

Bump

Dyal_SC · February 2016

Ok, here goes. The burger was done a few weeks ago, but since @Ozzie_Isaac said it was ok, I'll go ahead and submit it.

The dessert I just made though. So good. Still licking my chops.

Giant 2 lb 6.1 oz Jucy Lucy with bacon, shredded lettuce, onions, pickles, tomatoes, mayo and mustard. Sharp Cheddar on the inside and grilled on the mini. Since it was so huge, I used a Kings Hawaiian loaf of bread... the one that resembles a huge hamburger bun. I could only manage a quarter of it.

Took up the entire grate at first... here she is once she shrunk a little:

The cheese flowed.

And this afternoon's dessert pizza whipped up on the mini. At first, I drizzled it with honey and expresso dark balsamic, then I finished it with whipped cream cheese, kiwis, blackberries, raspberries and powdered sugar at the end.

Drizzled on a little more honey and expresso dark balsamic. Served with vanilla ice cream.

So good...

Dyal_SC · February 2016

Bump... Hey @Mickey and @Griffin... You giving your minis any love lately?

shucker · February 2016

Here's my entry. I did a little sausage & peppers in the lodge cast iron on my mini max. Followed by a little cookie pie sundae, also in the lodge, for dessert. The sausage was hand-made by me and my family from hogs we raised, so I believe that qualifies as local. The cookie dough came from the local grocery store so hopefully that counts as well!

Griffin · February 2016

Dyal_SC said:

Bump... Hey @Mickey and @Griffin... You giving your minis any love lately?

No

Mickey · February 2016

Griffin said:

Dyal_SC said:

Bump... Hey @Mickey and @Griffin... You giving your minis any love lately?

No

The two larges get about 30% and the Mini and MiniMax split the 70.% of cooking.

Ozzie_Isaac · March 2016

Cutting it close guys. Anybody going to post anymore cooks?

SkinnyV · March 2016

Wasn't planning on pics or I would have taking some during the cook but turned this on the MM today. Little 4lber 6 hours @ 250 - 275 degrees..

Ozzie_Isaac · March 2016

posting is closed ......

votes counted on March 6th.

Tbent · March 2016

Ugh. Just missed the cutoff!$!#%!

Ozzie_Isaac · March 2016

Bump .... gets your votes in ladies and gentlemen!

Ozzie_Isaac · March 2016

One vote per person .... Better vote soon, I'm going to announce winner tomorrow. Don't want to wait much longer.

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