Took a Ribeye Roast, a little over 4 lbs about 6" thick, cut it in half and pounded each steak down to about 1-1/2". So each steak was 2 lbs or better. Then grilled them up on the Mak!
........................... ZEP
On a 13" plate
Meat cooked at high temperatures (well done to burnt) can produce carcinogenic (cancer producing) chemicals and research has recently discovered that when meat is cooked with garlic this effect is limited. :o
I'm going to be making some Fermented Black Garlic too!
Introducing a simple food...
Used some of tips on trying to get a tender grass fed chuck roast. Well, I had two large chuck steaks, about 3 lbs. or so. Jaccarded both sides while frozen. Had a tall, large vaccum canister, put chucks in there with some red wine, vaccumed and put in fridge overnight. Then smoked them for an...
Pig on Modified 150 with 3 pork butts sewed inside! ............... ZEP
In memory of my boss who died, engraved plate(not recently).
Plugged gap across the top with flat bar and put in stack, just above drip pan level. This increased temp., 100 degrees more that before...
Smoked three pounds of Grass Fed ground beef on three trays in the Mak warmer tray section for three hours at 142 degrees. Then put them in the food dehydrator for 12 hours at 150 degrees. The three flavors were Cajun, Fajita and Pepperoni.
ZEP
Traeger Jr: Also has rotisserie inside, can see where motor hooks up on right, small hole for spit rod............................. ZEP
With Hopper extention:
Not recommended. The center of gravity not good,(could be weighted for better balance) plus, have to cut ribs narrow to fit. I've got plans on how to make something better. ...................... ZEP
I saw muebe's wrapped chicken legs, so I thought I would try it on some thighs.
Pulled the skins off and dried the thighs with a towel. Put thighs into a big bowl and coated them with molasses, threw in some chicken rub and some Caribean Jerk. Mixed all by hand and wrapped each one in thick...
going to use fan only from the Mak with a variable speed controller. Going to smoke small limbs, oak, apple, cherry, hickory, etc. Warm smoke in main chamber and cold smoke in chamber off to the right......... ZEP
There is a 1/2" hole from burn pot to smoker box
Zep,
Would you give a detailed post of all the mods you have made to your MAK? With so many MAK-o-philes here, they need to see the fantastic mods you have made. I remember seeing them on the "other" site.
Art
Decided to make a Thai flat wok for my grill. The one on the Import Foods site...
Stuffed with 1 1/2 lbs Italian sausage with chopped onions and minced garlic. Put on spit rod and sewed up the ends. Smoked two hours then set at 250 and pulled at 140. Put in pan with rack, apple juice and vinegar, foiled, back on at 250 and pulled at 160. Let rest in pan for1/2 hour, pulled...
Made a Greek seasoning, put on 10 lb. roast, put in oven at 500 deg. for 20 min., then turn down to 350 for 2 hours with flavor moisture tray underneath, took out and foiled on counter for 2 hours, then put on Mak smoker with moisture flavor pan until desired temp, pulled then let rest for...
On my Mak. My skewers are off, need to cut and re-weld one of the set collars I made with square holes in them. There are no thumb screws, just snap pins to hold everything into place, with multiple adjustments. ............ ZEP