Recent content by Duke

Sorry I haven't contributed in a while, I have been busy with work and doing wife things. But everything is great. I now have tried 4 times smoking ribs, babies and un-cut full rack ribs, and I can't get them to be fall off the bone ribs. I have tired the foil method, they just don't look as...

Stuff jalapeno, yellow and red peppers some with cream cheese cheddar cheese / sausage and wrapped with bacon. Smoked at 225 degrees for 25 minutes, all said excellent. The most telling was none was left. For some reason I can't upload pictures.

Now, I need a quick and cheep good appetizer for this weekend for my tennis club. I think my club will get spoiled and I will be asked to do this more often. Thanks in advanced, Duke MAK2 # 503

I finally cooked a very nice Boston Butt for my tennis club. I smoked 2 butts purchased from Costco. Put the rub on for overnight marinating. Smoke time 12hrs, started at 200 degrees after 10 hours moved temperature up to 270 degrees for a internal temperature of 190. I moistened the butt...

I want to cook a beef roast this weekend on the MAK2 grill this weekend. I haven't found any thing I liked so far. Any suggestion would be appreciated. Thanks, Duke

A question on maintenance on my MAK2. I clean my grill racks before cooking, however I do nothing to the drip pan below, I just leave it alone. I do clean the drip bucket and that I have put a glass jar in the bucket to make the bucket clean job easier. So should the drip pan be cleaned...

My first spatchcock turned out pretty darn good. Big Poppy video helped me out a lot. Set the MAK2 initially at 250 degrees for 2 hrs then moved the MAK2 up to 350 degrees until the chicken had a IT 170 degrees. Wife said the chicken was excellent. I will do this spatchcock cooking again...

I am doing my first butt this weekend, some smokers say they inject there butt and some have told me they have stopped injecting and go natural with just the rub. What is the consensus here about this subject? Using MAK2 Thanks Duke

Sorry folks I haven't smoked in a few weeks. Wife couldn't find a Boston Butt, so she brings me a 3.5lbs pork loin with bone. Kinda looks like a butt, but it is not. Any suggestions on how to cook this tomorrow. I have a MAK2 Duke

I think will be ordering rubs for my meat. I do not think I need to mix my own, with what is available from different sources today. I am not that inventive so why invent. What is consensus for rubs for ribs and where do I order them from. I do have Bone Sucking rub. Is there better or am I...

I am getting my MAK 2 broken in, cooked flank steak and bacon last night. Marinated the steaks in Dales sauce (a southern thing) and cooked the bacon at 275 degrees, until IT was 175, about an hour. Pretty nice stuff. The bacon was excellent. If anybody sees a better way, please make any...

I smoked this meatloaf today on my MAK-2 #503. I do think it is the best meatloaf I have ever had. 350 degrees for 1hr. with bacon on top Excellent. Next week I am doing Kansas City style ribs. Duke

MAK #503. Just stared smoking. I did a flank steak last night, just kosher salt and pepper and that's all, it was excellent. Today for the 4th going with Jamaican Jerk Chicken Wings. I will post with pictures and outcome. Duke

I just assembled my MAK-2 grill. Any suggestion for a no fail smoke on 3 racks of pork ribs. I am an experienced BBQ'er on a regular grill but not on this new MAK-2 machine. Thanks, The Duke