Recent content by FLBentRider

On the MAK @200F with BD Hickory. IT was 120F - the plan was to put it in a 550F convection oven for 8 minutes, but the Mrs had the oven in use. So I used a torch of sorts (a electric fan-based charcoal starter) to put the crust on the outside

Brined the bird I've got 10 pounds of bacon and I'm not afraid to use it Wrapped and ready On to the MAK 2 star @250F with BD Hickory pellets Getting some color Done Sliced Sides etc

Memorial Day ribs Six racks of baby backs from Sams club On the MAK 2 star with BD Pecan pellets After three hours @225F, time for some foil love with white wine and garlic Done Pour off the liquid from the foil, de-fat and render down to a sauce: Homemade mac and cheese

Started with a 30lb Chuck roll from RD. It was bad. Returned it and got a 25lb one. Cut it up Rubbed with "Salt lick" clone: 3:3:1:1 Salt:Pepper:Garlic:Cayenne On the MAK to 2 star - programmed the pellet boss for four hours on SMOKE then 225F The next morning Boating each piece...

Bought a whole rob eye from RD. Cut it into steaks. I hit some with Big Poppas Double Secret Steak Rub The turn Plated with sauteed mushrooms and onions.

A couple of salmon slabs from Sams One with Everglades heat, the other with seasoned salt, seasoned pepper and garlic On to the MAK @350F Done! Plated with tots

Start with an 18lb packer from RD, rub with "Salt Lick" clone rub. On the MAK with BD Cherry - set the Pellet Boss for 4 hours on SMOKE, then 225F - This was at 9PM The next morning The Afternoon Sliced: Sides - Spinach Salad with Bacon dressing Homemade Penne and Cheese Plated:

Started with 5 racks of baby backs, applied Alton brown rub with 1/2 the salt. On the MAK for 2 hours @ 225F with BD Hickory Time for some Foil Love - Foil wrap with more rub, butter, honey and a couple of glugs of white wine. 2 hours in the foil, one @ 225F, one @ 250F After the foil...

I started with a 17lb brisket, added "salt lick clone" a 3/3/1/1 mixture of salt/pepper/garlic/cayenne Almost done. At this point (lol) I separated the point, chopped it up and re-seasoned it, then back on the MAK Done! Thanks for looking.

Happy Birthday Surf and Turf Start with 3 Tri-tips and six lobster tails I used BP's double secret steak rub on 2 and Head country on the other on the MAK in SMOKE mode with BD Mesquite pellets After about an hour, the IT is around 100F - move to cold smoke area to rest while MAK heats up...

Flank Steak Fajitas Start with some RD flank steaks, in the Mrs. Top Secret marinade (even she can't repeat it exactly) on the MAK 2 star on HIGH with BD mesquite pellets Done, IT 130F Sliced Onions Assembly Oh Yeah!

Home Page Click the video. We delivered nine of these all day.

Beef ribs fit for Fred Flintstone Beef ribs - This is one of those "nemesis" cuts that I have not been able to get to turn out the way I wanted. I think the problem has been more with the source meat than the methods. Started with some beef ribs from RD Keeping it simple with Kosher salt...

Flank Steak Quartet Four flank steaks, each with a different rub, all reverse seared. Rubs - Head country the renouned Mr Brown John Henry Raspberry chipolte Dove Chocolate discoveries sweet and spicy cocoa rub All rubbed up and ready to go Cocoa and Raspberry chipolte Mr. Brown and Head...

Baby back ribs The pack of ribs from Sams club: Alton Brown rub, salt cut in half On the MAK at 225F with BD "leftover mix" Three hours later Time for some Foil Love. Instead of Brown sugar I used a 1/4 cup of the rub, which has a lot of brown sugar in it. I also added a couple of glugs...