Spent the holiday weekend getting acquainted with #952. Prior to my purchase of the 2 Star, I looked at 100's of pictures showcasing everyone's great looking food and recipes. So, with that in mind, I did my best to chronicle my first "weekend" with this amazing machine. Please keep in mind that I am a total newb in the smoking world. I can't believe how easy it is to make great food on the MAK.
Took about an hour to assemble on Friday morning and once the burn-in process was complete, I was off and running with my first cook....Bacon!!!
Won't stay this clean for long
Quick dinner on Friday night.
Ribeyes with BP Garlic Salt and Bella Mushrooms
After dinner, prepped an 8lb pork shoulder with an injection made from beer, worcestershire, siracha, apple juice, salt, and sugar. Used Big Poppa's smoking technique, 225° until internal temp reaches 165°, pull and foil, return to MAK until it reaches 185°, then put in cooler surrounded by towels. During the cook, I got up out of bed every 90 minutes to spray the meat and check the temperature (shows my inexperience).
6am Saturday morning.
After foiling, the temp quickly jumped to 207° so I was terrified that I had ruined the pork. Couple hours in the cooler, it was time for the unveiling.
Click for video...pardon the baby noises in the background.
Money Shot
Next up....A.B.T's!!! These were so good, I made them on Saturday and Sunday for a couple parties.
Sunday
Spatchcock Chicken with Garlic Butter Injection
Hickory Smoked Avocado
This was the best chicken my 11 month old has ever tasted...Well, it's actually the only chicken she's ever tasted but she wasn't complaining.
Thanks Big Poppa for the great recipes/videos and thanks MAK for making this awesome machine. After one weekend of cooking, the CFO (my wife) knows why MAK is the only pellet smoker I wanted to buy. Worth every penny!!!!
Took about an hour to assemble on Friday morning and once the burn-in process was complete, I was off and running with my first cook....Bacon!!!
Won't stay this clean for long
Quick dinner on Friday night.
Ribeyes with BP Garlic Salt and Bella Mushrooms
After dinner, prepped an 8lb pork shoulder with an injection made from beer, worcestershire, siracha, apple juice, salt, and sugar. Used Big Poppa's smoking technique, 225° until internal temp reaches 165°, pull and foil, return to MAK until it reaches 185°, then put in cooler surrounded by towels. During the cook, I got up out of bed every 90 minutes to spray the meat and check the temperature (shows my inexperience).
6am Saturday morning.
After foiling, the temp quickly jumped to 207° so I was terrified that I had ruined the pork. Couple hours in the cooler, it was time for the unveiling.
Click for video...pardon the baby noises in the background.
Money Shot
Next up....A.B.T's!!! These were so good, I made them on Saturday and Sunday for a couple parties.
Sunday
Spatchcock Chicken with Garlic Butter Injection
Hickory Smoked Avocado
This was the best chicken my 11 month old has ever tasted...Well, it's actually the only chicken she's ever tasted but she wasn't complaining.
Thanks Big Poppa for the great recipes/videos and thanks MAK for making this awesome machine. After one weekend of cooking, the CFO (my wife) knows why MAK is the only pellet smoker I wanted to buy. Worth every penny!!!!
