First cook on MAK 2 Star

[NorCal Smoker]

Well, it didn't go as well as I wanted, but I learned a bunch.

I decided to start with Tri Tip. Having spent 16 yrs in central California before being transferred north, I have made plenty of these that have turned out great. I figured it was a good thing to start with.

Looking at all the different ways of cooking tri tip on this forum, I decided to try reverse searing (never tried before). I also started low (225°F for 1 hour) then bumped up the temp to 275°F until desired IT. Then removed from grill, turned the Pellet Boss up to high and returned the tri tip to the grill for sear.

I made a couple of mistakes. I pulled at an IT of 140°F prior to searing. I also got impatient waiting for the grill to reach proper searing temps, so I put it back on at too low a temp. The result being I left it searing too long to get the marks I wanted. When all was said and done, the IT was 155°F. A little overdone, but the flavor was fantastic. Seeing my disappointment, my son offered to put some pink in the pictures using Photoshop, but I declined. So here are the undoctored pics:

I used Susie Q's Santa Maria style seasoning (don't worry, I will get to all of the rubs I received).

On to the MAK.

On the grill grates for a sear.

As discussed, not what I was looking for.

The plated shot. Sorry Sparky, Torpedo instead of FT.

Looking forward to tomorrow. Going to try ribs!!!

 

[sparky]

that plate looks pretty good to me buddy. get yourself some FT.

 

[CarterQ]

No worries there, just a few tweaks and that tri tip will be dialed in. It will take you a few cooks to get a feel for your MAK and how it behaves.

 

[ACW3]

There are no bad cooks on a MAK. Just some better than others. And remember, everything goes better wioth a FT! Right, Sparky?

Art

 

[Rip]

Looks like a pretty tasty start to me! Congrats on you first MAK cook. Don't know if you used it or not, but the warming drawer is a great place to store the meat while you wait for the grill to come to searing temps.

 

[Big Poppa]

OK here is my tri tip method.....I believe that it should be served at 145...which is higher than other meats that I prepare.
I also do not smoke them at 225....I usually go between 250-275 depending on time.
I flip them at 110.
Now depending on how much sear you want you can do many things....First off try it one without the sear. You are getting true smoked meat and the char fro the sear dows not disquise the smoke flavor....

As a former 25 year resident of San Luis Obispo I know how we got programmed to see the sear....so

If you use the warming box pull it from the smoker at 135-138...if not you can pull it at 140 as you did and let it sit....be patieint with the MAK as you get to anything over 400...then sear for two minutes turn o180 sear fro 2 minutes flip and repeat. Rest after pulling the tri tip for about 5-10 minutes if you can stand it.

 

[NorCal Smoker]

Thanks for all of the encouragement and tips. I can tell this is going to be a learning process. As long as I keep watching what everyone else is doing on this forum I am sure I will figure it out eventually.

 

[ACW3]

Don't be afraid to "experiment". This is half the fun. Just because yu haven't cooked it on the new grill doesn't mean it won't be good. Who knows, you may "discover" a new favorite!

Art

 

[sparky]

make a fattie. get #500 dirty.

 

[Elderberry]

Thanks for all of the encouragement and tips. I can tell this is going to be a learning process. As long as I keep watching what everyone else is doing on this forum I am sure I will figure it out eventually.

I did my first MAK ribs today and I learned several things too. Things like don't set the foil down after you remove the ribs -- that gusty little wind will blow it and all the grease in it all over your freshly scrubbed patio. I also learned not to let the dog outside right after the wind blows the foil & grease all over the freshly scrubbed patio. Oh, and the dog learned that broom finish concrete on a greasy freshly scrubbed patio is a lot like heavy grit sand paper on your tongue.

All things considered, you and I had a good day today.... The dog..?? Well, maybe not as good as ours...