TentHunter
Moderator
OK Folks here's the first cook on MAK 1 star General #171.
My wife had the honor of firing it up for the first cook. She's been wanting a pellet cooker that lights itself with the push of a button. She's watched most of the MAK videos. A few minutes later #171 started putting out smoke and then roared to life.
Sparky said bacon for the first cook, The Mrs. wanted Tri-tip... I say why not both?
We seasoned one tri-tip with some Little Louie's w/Black Pepper. The other was seasoned with some Soileau's (thanks Squirt) and some of Rip's homemade R.I.P. Hot Pepper (thanks Rip). I have to tell you this is some of the best red pepper I've ever had. Its hot and has a truly great smoky flavor. A little bit goes a long way, and just look at that label - LOL - I love it!
After the bacon came off some frozen corn with butter & Little Louie's went on. The steaks were pulled off at an internal temp of 143°. A dish of mashed potatoes went on with some cheddar and the crumbled bacon and I kicked the MAK up to High.
Ahhh... the finished shots.
The trip-tips were both sliced thick...
The potatoes got a sprinkling of chives...
...and both were served with the buttery, lightly smoky corn.
Nothing about this meal was difficult. It was simple food cooked on a great grill and it turned out delicious! Now I see why the MAK owners rave and I think this MAK is going to see a lot of love.
Thank you MAK Daddy for such a great product and Thank you Big Poppa for introducing me to the world of pellet smoking!
Cliff
My wife had the honor of firing it up for the first cook. She's been wanting a pellet cooker that lights itself with the push of a button. She's watched most of the MAK videos. A few minutes later #171 started putting out smoke and then roared to life.
Sparky said bacon for the first cook, The Mrs. wanted Tri-tip... I say why not both?
We seasoned one tri-tip with some Little Louie's w/Black Pepper. The other was seasoned with some Soileau's (thanks Squirt) and some of Rip's homemade R.I.P. Hot Pepper (thanks Rip). I have to tell you this is some of the best red pepper I've ever had. Its hot and has a truly great smoky flavor. A little bit goes a long way, and just look at that label - LOL - I love it!
After the bacon came off some frozen corn with butter & Little Louie's went on. The steaks were pulled off at an internal temp of 143°. A dish of mashed potatoes went on with some cheddar and the crumbled bacon and I kicked the MAK up to High.
Ahhh... the finished shots.
The trip-tips were both sliced thick...
The potatoes got a sprinkling of chives...
...and both were served with the buttery, lightly smoky corn.
Nothing about this meal was difficult. It was simple food cooked on a great grill and it turned out delicious! Now I see why the MAK owners rave and I think this MAK is going to see a lot of love.
Thank you MAK Daddy for such a great product and Thank you Big Poppa for introducing me to the world of pellet smoking!
Cliff
