Easy mid week on the MAK

Cooking good food on the MAK doesn't require a lot of prep. Here are two items we do fairly regular. One a thin cut ribeye with just Black Peppered Cow spice. Cook until a internal of about 120 off the grill zone . Then on the grill zone to bring to temp and add a little crust.

Second is Chicken. We use a light dusting of the Chicken "Pollo" rub we pick up at the Hispanic markets. Then season with Jallelujah Bacon Jalapeno Rub. Nothing else. Cooked between 400 and 425. Sometimes we just use the Jallelujah rub. We do the Chicken everyweek.

I normally like thicker cut steaks, but I think I'll pick up some thin cut ribeyes and gives this quickie method a chance.


We've been keeping chicken simple like that too, and I love it. The only thing we're doing different is to coat with a little mayo first.

love that chicken!!!

love that grill crust! MAK looks well used! Keep on Smokin' !

TD

The MAK #68 is well used. I need to try using some mayo. Do you just spread it on? The hit it with the rub

jimsbarbecue said:

I need to try using some mayo. Do you just spread it on? The hit it with the rub

Click to expand...

Yep, just slather on a light coating then hit with rub. You're basically using the mayo as glue. I think the reason it works so well is because the mayo sticks when it heats up instead of running off like other oils.

Mayo also helps to get the skin more bite through tender.