******Official Memorial Day Rib Contest Thread****

Turn in your ribs here and good luck to all participants!!!!!!

Ahhh heck!!!

Ain't got no ribs billy ! How's about burnt ends ?

Probably not a bad idea to expand the contest to get more entries. I say anything cooked on the grill or smoker should qualify

Prizes offered up for the winner:

Burris Fullfield II 4.5-14x42 and winner’s choice of ALDeer or Alabama Strutters hat





*hats are brand new, never worn, and cootie free 🤣

Aww snap !

Entries from last Christmas party still valid?

Yes any style of BBQ and meat or anything you wanna bbq, smoke whatever you want to run with just bring it!

I'll be smoking a Pork Roast tomorrow. May take a pic.

Looking forward to this

Good luck dk not gonna lie BPI is going to be hard to beat

I wish everyone luck, we should do stuff like this more often, love seeing posts in the buffet forum

I know that's right

Good luck BPI looking forward to seeing what you got

🤣🤣

Not doing ribs until Monday so hope I make the cut.

Monday cooks are eligible turn em in and maybe win a prize

I'm down. Butts, whole chickens, and ribs. So basically it's a photo contest?

And we’re off…….. a lively first entry, great cook!

I dont think he's talking to you anymore whild bill..... No use in trying to butter him up he's thru....

Yup. Photo contest voted on by all participants. More entries equals more voters, just don’t vote for yourself. Most votes wins.

The land of the free, because of the Brave!
We got a early start on things, going down to the beach in the morning for the week.

Also made some turkey burgers, they are not going to be plated, they traveling with us!

Cooked this the first of the week. If I’m lucky I might can cook some ribs Monday

Turbo Butt

Wow!! This is A high quality entry! Great cook and pResentation

Goodluck don't know if I'll be able to cook anything up (maybe) Just wayyyyy too much going on unfortunately 😪

Just pulled the silver skin off three hugh racks of baby backs. Also got them rubbed real good with my own blend of 12 different spices. Not sure if we cooking tomorrow or Monday. Probably tomorrow. Can't post pics anymore 🤦‍♂️

If you want me to, I’ll be glad to post any pics you have TC.

Anyone help me with a few pictures?

Will do. Probably tomorrow 👍🏻

Be glad to help sc53. I’ll PM you my #

Ribs with potato salad, Cole slaw, baked beans with bacon and pulled pork and some garlic bread.

That is one fine looking plate Skull.

Can I text someone a picture to post ??

Pm sent

***SC53 food pics***

Some leg quarters for later.

***ClayK rib pic***

Thank you BCLC ! First time using the sous vide on ribs. 24 hours @ 152 , then finished them off on the egg . Super easy and tasted great !

Deer burgers, deer sausage, baked beans and red potatoes that I just dug the other day.

Started the weekend off with some porkchops.

Those pork chops look delicious

***BPI Pork Pic***

That’s a fact Jack! YUM

Them porkchops look mighty fine.

Smoked cream cheese

Up for your consideration (and hopefully vote):

I did pecan smoked chicken jalapeno poppers and smoked Boudin.
Chicken marinade:
1/3-1/2 cup olive oil
3TBSP fresh lemon juice
3TBSP Soy sauce
2TBSP balsamic vinegar
1/4 cup brown sugar
1TBSP Worcestershire
3 garlic cloves minced
S&P
Marinate chicken thighs overnight

Half jalapeno, cream cheese, chicken, wrap in bacon. Used stubbs sticky sweet as binder for bourbon molasses rub.




Sides were fresh grilled veggies and garden fresh fried green tomatoes.

open source screen capture

Dk. That's a high quality entry. Beautiful presentation. Great salesmanship telling the process. I woulda showed out on them smoked chickens.

I don't eat much swine, but those are some of the best looking chops I've seen. IRL I would of had to try 2-3 bites on principle

great entries so far gentleman

thanks brother

Thanks for the compliments guys

Gettin ready!

Smokin!

Sunday lunch. Smoked chicken leg quarter samich with cole slaw, BBQ sauce, white sauce & pickles. Baked beans with bacon and pulled pork with potato salad.

We sure have some talented chefs looking great fellas!

Fixing to add butter little brown sugar and wrap them. 1 more hour on the grill then unwrap and get them right

I got a couple of racks getting pretty close

Did three large slabs of baby backs. I use the 3 2 1 method. Only 3 ribs left. Couple of my daughters friends were here and had never had my ribs. Said they were the best they ever had. 😃

***top cat rib pics***

Thank you kind sir 👍🏻

Stopped at Whataburger today. No pics tho!

Nice! 👍🏻

Smoked a boston butt last night.
Fried some fresh squash and eggplant from the garden to go with it.

Done little darker than what I like.

Some fine entries so far.

Here's mine. Ribs, turnip greens, cornbread and a little smoked boudin.
🤞




It eat damn good.

Hope my septic system is ready.

Woohoo doggy! Awesome entries!

My 2nd contribution to the contest:
Errythang Grilled: Ribeyes, scallops, homemade twice baked potatoes, okra on the half shell, stuffed mushrooms, onions, stuffed the leftover jalapeno halves from last night's dinner with the mushroom stuffing


Stuffed Mushrooms:
Baby Bella Mushrooms
Remove mushroom stems, cut woody end off and discard, mince the rest
1 Brick of cream cheese
4 garlic cloves minced
1 shallot
1/4 cup Parmesan cheese
S&P to taste
bread crumbs
worcestershire

-Saute minced mushroom stems in olive oil, add shallot until translucent, then add garlic until smells fragrant
-combine with cream cheese, parmesan and S&P, add a dash or two of worcestershire
-stuff mushrooms with mixture
-combine enough bread crumbs to cover mushrooms with enough worcestershire to form a paste
-top stuffed mushrooms with breadcrumb mixture
-grill until bread crumb mixture is toasted or to your desired doneness

Homemade twice-baked potato, baked and halved, removed innards, mixed with cream cheese, butter, sour cream, topped with cheddar, bacon bits, chives, finished on grill to re-crispen skin

Grilled okra, just olive oil S&P

Grilled onion, marinated in worcestershire

Grilled bay scallops, lemon zest/juice, butter, splash of balsamic vinegar and italian dressing, S&P

Grilled ribeye, olive, S&P, pat of butter while resting

Good golly miss Molly….

DK is playing for keeps, nice touch with the antler handled blade & serving fork

That backyard looks straight out of a magazine. Beautiful. Ribs look great too!

Upper level fo sho

Hargrove gets a vote

Put together a little cook today. 2 whole chickens, 2 Boston butts, 1 rack of ribs. Made my homemade sauces...Old South Vinegar Sauce ( similar to Myron Mixon's recipe)and my version of an Alabama White Sauce modified with minced garlic, red pepper and white pepper.

Smoked Chub
Stuffed Jalapeños with smoked cream cheese and Italian sausage
Homemade Mac and cheese, sharp cheddar and Colby Cheese
Baked beans with Italian sausage

There are some very strong entries

Awesome

I’m just sayin straycat done brought it straight gas

Definitely! Lotta happy people after all this good food!!

Test run with a new run combo last night. Done these babybacks hot and fast but still turned out good.

I can see smoke already rolling from the house across the pasture this morning. Going to be a lot of smoked meat today!

Thanks fellas


Thank you!

Good looking food everybody! Going to be a tough competition

Just getting started this morning. We have some friends coming over and as usual bringing fixin's.

Bettina is bringing Baked Beans
Joyce is bringing Vinegar Slaw
Mrs. Irish is making her famous homemade Tater Salad
and I'm smoking the Brisket

Started out with this today, a 14# brisket:




I trimmed it down to a nice flat brisket ready for the Kamado. I ended up with a 9# brisket, 2.5# of fat to grind with some venison and 2.5# of beef trimmings that I will season and grind up for brisket burgers later this week when one of our grandsons comes up for a visit.




Mrs. Irish made up a simple rub of: Salt, Pepper, Brown Sugar, Garlic Powder, Onion Powder and Chili Powder. She rubbed it down and I threw it on the Kamado with a aluminum wrapped pizza stone to deflect the heat. We are holding about 225 degrees...

That's how it's done. This should be a great entry.

Ruger 7 mag and straycat..... wow!!!

Just put the homemade vanilla in the fridge to chill...

Last night graduation party. I had the open faced fajita. There was a lot made for 25 people plus wife made chicken enchiladas.

put on 16lbs of pork butts on last night about 10, smoked it on pecan and hickory.


Pulled them this morning when they hit 206* about six Am, wrapped them in foil and put into a cooler to rest.



We’re having baked beans, potato salad, grilled corn, coleslaw, peach cobbler with vanilla bean ice cream.

Mixed up some NC vinegar pepper sauce for the meat.





I will update once we have everything else ready

Bustin with a monster entry man I’m loving all everyone’s cooks food network here we come!!

YALL KILLIN MEEEEEEEEEEE!!!!!! I’d love to see an Aldeer barbecue cooking

Quick lunch of cheese hot dogs on a brioche bun.

Have enjoyed the thread. Some fine meals being prepared.

Rob, what temp did you smoke those butts on to have them done in 8 hours? I swear mine take 14-16ish hours @ 8lbs smoking at 250.

Lunch today.
T-bones smoked for 40 minutes and then finished over hot coals. A lil past medium rare but a thicker steak would work great. Twice baked potatoes, green beans and blackened peas with parmesan cheese and bacon bits and a slice of garlic bread.





During smoking.

Here is the story on my entry as it sits at about 145 degrees right now. It is 1:45 Pm and the meat went on the smoker at 8:30. It need about another hour I'm guessing.

It is done on a PK (Portable smoker/grill) that is mostly from the 1960's or so. A dear friend collected them. He and all his buddies from back in the day used them. When one of his buddies passed away, he would get it and keep it for parts. When he passed away he had enough parts to make several. His son kept one at their cabin, and gave me one and my son one. It has taken a little practice but it works great. Like I'm told, these were the Big Green Eggs before there were Big Green Eggs. I'm posting this not because I expect to win the contest but because of the sentiment behind it for me and my friend and to show that it doesn't take a high dollar fancy smoker to get the job done. Doc, I hope you are seeing this in your heavenly home and smiling.

If someone would kindly pm me a number and I'll send a picture.

Dang some of y’all comin at us with a full meal sides and desserts wow!!!!!

***jawbone Boston Butt & Smoker***

upload images for free

Got them on the smoker now, maybe I'll make it by the 5 o'clock cut.

Full pic to come

***jawbone Boston Butt & Smoker***

In ref. to my earlier post, PK ( Portable Kitchen) went out of production at some point but have recently opened back up. Now they are about $500 for an all aluminum versatile rig that will never rust. They are made somewhere in Arkansas so it is an all American product.

I think you’re ready to take on Bobby Flay or Michael Symon

I'd welcome that opportunity. I'm hustling trying to meet the 5 o clock deadline, had a long day renovating a house today.

*****UPDATE*****







I have officially injured myself and still have peach cobbler and vanilla bean ice cream

My buddies and I are about to smoke and drink for a minute or two, but my meat and ice cream is ready. I packed the ice cream in more ice and covered with a towel, and I wrapped the meat in aluminum foil and a towel and placed it in my RTIC cooler to rest and await the rest of the guests...

Everything looks great! Not a bad one in the bunch!

ribs, tater salad, baked beans and peach cobbler.

3rd and final entry for me

Been grilling all weekend, had a long day at work, figured I'd mix it up in a pinch to meet
the deadline.

Fried shrimp and shrimp heads with a butter/pepper dressing (similar to longhorn steakhouse
southwestern shrimp)

Homemade hushpuppies

Potato Salad

Corn

Homemade Come-Back sauce

Homemade pecan pie (my wife's recipe and its the best I've ever had)

Recipes:
Shrimp: pluck heads, peel, butterfly and de-vien. Marinated shrimp body in 1/4 cup of your favorite hot sauce, and 1/4 cup mustard for at least 30 minutes. Add two eggs right before battering. For shrimp heads, remove horn-shell from head, pluck face/eye section off, clean under water. Batter and fry. These are awesome, reminds me of fried bream fins.

Potato Salad:
boil red potatoes (leave skin on), cube, add mayo, coarse grain dijon mustard, boiled egg, bacon, and chopped Wickles Pickles

Prairie Dust:
1 tablespoon salt
1 1⁄4 teaspoons paprika
1 1⁄4 teaspoons ground black pepper
1⁄2 teaspoon onion powder
1⁄2 teaspoon garlic powder
1⁄4 teaspoon ground cayenne pepper
1⁄4 teaspoon turmeric
1⁄4 teaspoon ground coriander

Pepper Dressing:
1/2 cup jarred pepperoncini peppers
1/2 cup jarred sweet cherry peppers
1 stick of butter
juice and zest of one lemon
2 TBSP Prairie dust

Comeback sauce:
1/2 cup mayonnaise
2 tablespoons ketchup
2 tablespoon hot sauce (like Texas Pete)
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Pecan pie (best recipe ever):
2 large eggs, at room temperature
1 cup light brown sugar
½ cup unsalted butter, melted and cooled
¼ cup white sugar
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
1 (9 inch) unbaked pie shell

Preheat oven to 400

Whisk eggs in a large bowl until foamy. Whisk in melted butter. Add brown sugar, white sugar, and flour; whisk until well combined.

Add milk and vanilla, then stir in pecans.

Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 30 to 40 more minutes.

Spare ribs, tater salad, grape salad, and baked beans.

[img][img]https://i.ibb.co/Gsk6t81/6-E45-D282-CF1-E-4415-9220-F101-C6-E14-AE5.jpg[/img] image host[/img]

Today was simple.
Grilled boneless chicken thighs with squash and zucchini smothered down with bacon, onion and garlic.

My man DK was looking at the clock folks and slid it in right at the finish line. Skullworks said it best, there’s not a bad looking meal in the whole bunch.


***5:00 has come, no more entries***

EVERYBODY that posted a pic or had somebody post a pic for you, be sure to place your vote for the member who had the best entry. One vote per contestant and don’t vote for yourself.

Good luck to everyone and we’ll close voting tomorrow @ 5PM to give everyone time to view the pics and make their choices.

A big thank you to all who competed and turned in an entry! Pass the word around to your friends would love to see more entries from new entrants. Everything looks fantastic so whom ever wins you beat a lot of talented cooks!!

I didn’t do any grilling this weekend, which is good. Cause I don’t know who in the heck I would’ve voted for!
Some great looking entries!

Did I miss where we cast our vote?

Yep it's over. Still post up a few pics later maybe 😃

Spare and Babyback ribs on the smoker, Squash fritters on the Blackstone, beans,slaw, cresent rolls and for dessert strawberries from Sugar Hill farms and the first Blueberries off my bushes. And Beer! Merica!!!

I’ll start a thread for voting

This thread has been the best thing I've seen on aldeer lately. We have some damn talented cooks in this bunch and many more that didn't participate. I love seeing some participation in the buffet forum. Everybody likes to eat good food! No arguing, no political nonsense, no bud light, straight cookin'! Thank yall. Let's keep this up and maybe it can transition into actual taste-tests
and some good aldeer get-together cook-offs!

Don't forget to include my only vote so far 😂

I concur. Best thing I’ve seen in a while too. Everyone loves good food. Coincidentally, the art behind making good food just adds to the whole experience. Some very talented folks on here

Damn, I didn't know there was a 1700 cut off. Oh well. Here's my ribs though.

It don't matter if I win, cause I have won already. An awesome dinner with some of our best friends. Thanks Bettina for the baked beans, Deviled eggs and Blood Orange brownies. Thanks Joyce for the amazing slaw. Thanks Mrs. Irish for the wonderful potato salad. I had a good time making the brisket and the ice cream, and the conversations about the Ghost Cavalry of the Civil War was some great outside deck conversation.

The Brisket...




The Plate...




The dessert...

Had wayyyyy too much going on the past week to cook like i normally would. But i didn't starve today lol

Grilled some Jamaican jerk chicken thighs (ate on a bed of Caribbean rice) with some jalapeño, pineapple, and cheese sausage with some smoked Boudin. Desert was an apple, cherry, and pineapple cobbler....

We did some steaks, potatoes, vegetables, and turnip greens. on the fire pit. Ate pretty good.



]

Didn’t realize I missed the deadline but I grilled deer backstrap, had leftover baked beans with ground elk, pasta salad and twiced baked potato.

I'd like to thank bclc and whild bill for putting this on. I'd also like to thank everyone of the guys who contributed entries. I have very much enjoyed this thread. There were to many things I liked to list individually, so even if you didn't get a shout-out, don't think anything about that. It was much appreciated.
I used to grill a lot. Had alot of good times. Since I have quit drinking and eating red meat, I haven't gotten to grill much in the last few years. So this reminded me of times past and enjoy something I used to love. So thanks once again.

Glad we could pull this off and glad it went over so well. I’d also like to thank BCLC for managing the whole thing he did great and I’d like to thank all that participated. I’d like to do this again and welcome any thoughts or ideas. We have some very talented cookers in here!!

Great thread idea WB & BCLC! Need to do this more often. Some fine chefs on Aldeer and will take some ideas for future cooks from this thread.

Enjoyed it. I know many of us love to grill and smoke great food and this was a great way to share in fellowship. I'm going to be building an outdoor kitchen in June when I redo the deck at my house. Don't know when I'll have time, but Momma Cat says I've waited long enough. Trying to plan out several cooking stations to cover all the cooking I normally do plus things I want to add. Smoker and charcoal grill obviously, but gonna add a gas grill where I can also have a full griddle...may just do a Blackstone instead. Don't know yet. I've had gas grills in the past, really quick and easy to grill up things when I don't want to use charcoal and wait. But I haven't had one in probably 10 years.

Sunflower! Y’all remind me never to challenge one of you to a cookoff. Wow, great contest!

I love to cook, but I’m telling you, I’ve seen some good looking food on this thread!
Lot of good cooks here fore sure!

Just read through this thread. Wow. Just amazing!! I want to come eat at all yalls house! I like Dkhargroves for the best dish. Crenshawco for best backyard!