TentHunter
Moderator
Talk about a proud pappa...
Its very cold out this and I'm still recovering from Pneumonia, so my 15 year old son cooked these up this evening on the MAK 1 Star. All I did was explain how to cook them, he did the work including taking the photos himself.
He hit them with some Smokin' Guns "Gun Powder" rub, then onto the GrillGrates in the MAK with Hickory pellets. He ran it in smoke mode for about 15 minutes, then turned the temp up to 400 to grill them.
At an internal temp of about 110° he flipped them and brushed on some BBQ sauce.
He pulled them at an internal temp of about 147° and plated them up.
They smelled so good when he brought them in I couldn't wait to dig in. They tasted as good as they looked & smelled. They were very moist, tender and had a perfect amount of smoke.
I think he did an excellent job.
Its very cold out this and I'm still recovering from Pneumonia, so my 15 year old son cooked these up this evening on the MAK 1 Star. All I did was explain how to cook them, he did the work including taking the photos himself.
He hit them with some Smokin' Guns "Gun Powder" rub, then onto the GrillGrates in the MAK with Hickory pellets. He ran it in smoke mode for about 15 minutes, then turned the temp up to 400 to grill them.
At an internal temp of about 110° he flipped them and brushed on some BBQ sauce.
He pulled them at an internal temp of about 147° and plated them up.
They smelled so good when he brought them in I couldn't wait to dig in. They tasted as good as they looked & smelled. They were very moist, tender and had a perfect amount of smoke.
I think he did an excellent job.