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Christmas Que Side Contest

post #1 of 53
Thread Starter 
The winner of the contest is Dalmorloson
Congratulations to him! PDT_Armataz_01_34.gifPDT_Armataz_01_37.gificon_mrgreen.gif
His Smoked Greek Salad Over Portabellas was original and darn tasty looking.
For his efforts he wins the Oregon Scientific AW131 Wireless Talking BBQ/Oven Thermometer.
A big thanks to all who entered!

Watch for a poll on contests soon.
post #2 of 53
VERY COOL ya got the wheels turning now.....icon_idea.gif
post #3 of 53
Very nice Mike. I can't wait to see how this goes for you. Best of luck to all who enter!
post #4 of 53
Thread Starter 
Bumping this back up, let's see those sides pics!
post #5 of 53
I wish you would stop that Mike. I have a secret last minute entry that will get me that new talking probe. I gotta dig the recipe out and see if I have all the ingredients. icon_mrgreen.gif
post #6 of 53
Hey Mike, good idea PDT_Armataz_01_37.gif I will throw one out here. I love this and so do my friends. Its kind of cheating as far as work to make it, but it really is good.
I take a couple boxes of potatoe mixes, such as, scalloped, Au gratin, or whatever flavors you like. Prepare them according to the directions on the box except for, if it says to use 2 cups water and 1 cup milk, I use 1 cup water and 2 cups half and half. I also use about double the butter that it calls for. Whatever spices you like, throw them in, I use LOTS of green Tabasco. If I have any smoked bacon, I throw that in too. I cook it for as long as the meat takes, moving it from a cooler to a hotter part of the cooker to insure that everything is done at the same time. Every time I open the lid, I stir the spuds so the top gets mixed up good and a new surface gets exposed to smoke. I don't have a picture of just the spuds but if you look in the upper right hand corner, you will see the dish with the spuds.
post #7 of 53
I'm lovin' this idea! Got me wheels a turnin' too! PDT_Armataz_01_34.gif
post #8 of 53


great idea Mike,looking foward to it.
post #9 of 53
Great idea, only problem is the best side dishes I know of I got from this site.icon_redface.gif I'll have to think on this one a bit.

Hey Terry nice entry. My better half makes some rally good au gratin spuds from scratch and I just told her a week ago next time she does them they are taking a trip to the smoker.PDT_Armataz_01_37.gif What is that on the upper left side of your pic? I also see what looks to be a squash of some sort.
post #10 of 53
Thread Starter 
OK. The time draws near - be working on your entry and good luck! PDT_Armataz_01_12.gif
post #11 of 53
I'm thinking most folks are going to be doing their side dishes for the holiday's..so you will probably get a ton of them with pics the day after Christmas.
post #12 of 53
Thread Starter 
I'm thinking you are 100% right and will make the appropriate change to the day after Christmas!
post #13 of 53
Has everyone chosen the side for this contest? I'd hate for my cottage cheese lightly smoked to take the prize icon_smile.gif
post #14 of 53
Hello sir, sorry to take so long to reply, too many irons in the fire lately. I envy you with the home made spuds, I'm just too lazy to do it. icon_lol.gif The upper left is peanuts in the shell, and yes there is a half of spagetti squash. I pour in a bunch of real maple syrup and a couple tablespoons of butter. To me, EVERYTHING tastes better in the smoker. icon_smile.gif Well, maybe not the rum and coke. frown.gif Have a great Christmas.
post #15 of 53
Thread Starter 
Tomorrow is the big day! Make sure your camera has fresh batteries or is fully charged and get pics of those Que side dishes to post.
Also, be sure to include the recipe and preparation instructions so we can all give it a try.
Good luck and hope Santa treats you right! icon_mrgreen.gif
post #16 of 53

Darn it....

Well, I could sure use another thermometer, but our sides today have consisted of bloody marys, eggs, bacon and the smoker is loaded with butts for tommorrow.........we slept in til noon for a change, ahhhh the benefits of the kids getting older.

I'd even fire up another smoker to get into this if it wasn't covered in snow..........too cozy in the house watching movies with the kids tonight and playing some mean card games.

I am, however, cookin up some of my famous ham and potato chowder with the leftover ham we have for a bedtime snack...........it's kind of like having the turkey sandwich at midnight on Thanksgiving. It's 1:15, so I'm watching for all you late night posters and look forward to seeing the sides. I
post #17 of 53
since i went to my moms yesterday....no smoke for me.......BUT......got a new stickburner for christmas..........will be breaking it in for new years......so will have q-view for that...........

hope all had a good day yesterday
post #18 of 53
This is my Christmas smoke for my wifes family get together. 8.5lb butt, 6lb Brisket Flat and Dutch's Wicked Baked Beans without the heat PDT_Armataz_01_22.gif
4hrs into smoke

Frying the bacon in the shop for the beans

8hrs into the smoke with beans and baloney in the smoker (baloney just for beer snacks)
post #19 of 53
Had to put the finished pics in this post, wouldn't go in the previous.
This is the only finished pic I have. Beans in the middle, pulled butt on the left and brisket on the right
This is Dutch's recipe.

(Beans that will even make Chili Heads happy)

6-8 strips of bacon cut into 1/2 inch squares
1/2 Medium onion, diced
1/2 Bell pepper, diced
1 - 2 Jalapeño Peppers, diced (seeding is optional)
1 - 55 ounce can Bush’s Baked Beans
1-8 ounce can of pineapple chunks, drained
1 Cup Brown Sugar, packed
1 Cup ketchup
1/2 - 1 Tbs. dry (ground) mustard

Sauté bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper and jalapeño pepper until tender.

In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)

Place in a 220-250° smoker for 2 1/2 – 3 hours (make sure temperature of the baked beans reaches 160° ) or place in a 350° oven and bake for 1 hour."
Thanks Dutch, they were a big hit!

I prepared mine in the smoker per the recipe less the jalapeno and mustard. The butt and the flat were coated with mustard and Butt Rub and refrigerated overnight in clear wrap. They were put on the smoker at 5am over hickory and a little mesquite but switched to hickory and apple later. Did not turn the meat but sprayed with apple juice and EVOO every hour. The flat stalled for 5hrs and finished at 8pm and the butt stalled for 4hrs and finished at 11pm. Smoker temps ran 225° to 235° all day. My food went first and there were no leftovers, all due to what I've learned on the SMF
post #20 of 53
nice hawk.......glad to see you putting that MAV-elous new area to good use.........looking good buddy
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