Recent content by BudGarrison

I am always looking for new stuff to try on my MAK 2. My new experiments are with Guisadas. Last week it was with pork shoulder, this week is beef. Here is what I did: (I hope the pictures work, I post so in-frequently that I never remember how this site hanldes pictures!) 1) seared a...

So I have this problem getting my MAK clean. Here is what happens: 1) We get home from work starving. 2) We open the fridge and the conversation goes something like this: ME: "We have (beef/chicken/pork/fish/veggies), you could put in the oven/on the stove" The Wife: "that would heat up the...

I played around with a jerky recipe over the weekend. Here is the entry form my cooking journal: 5/22/2011 - Beef Jerky Ambient Temp 51F Started with Simple Beef Jerky recipe in the MAK cookbook added Butt Rub and...

I have another Pork Butt Question. Do you all mop your butt during cooking? In the past I have mopped with a homemade sauce every hour or so (while I am awake) and I always get a nice, deep, tasty bark. I have a friend who insists you shouldn't mop them. What do you all do? Thanks, Bud

Hi All, I just registered on the board. I have been using a Traeger 070 for about 7 years. I just traded it in for a Mak 2-Star General. I live in Portland Oregon.