Recent content by Patrick_CT

I have been gone for a while enjoying life and our little ones and not browsing the forums much but I wanted to upgrade my mak and can not find the retro kit anymore on big poppa' or the MAK website. Is it still available? Thanks!

To celebrate my wife's birthday we wanted to do a version of fajitas. Prepped the Brisket with chili lime and peppered Cow then let site for 6 hours in plastic wrap. On the smoker at 1am (we were having a few beers with friends so figure put it on before bed :) 1am Smoke I love my MAK! Set...

I have been gone for a while working on remodeling our kitchen and other projects around the house. MAK gets plenty of use all week, but not online so much lately to share. I need a little inspiration... This weekend I am making food for a small group for my wife's birthday. (about 20 adults)...

We are having a party on new years and i want to make a punch. alcoholic of corse.. :cool:anybody have some good ideas? Thanks, Patrick

Christmas Breakfast things and out prime rib. I have been working on brunch items and this was the final idea (until new years) Hardboiled eggs. Made some hash brown with onions, bell pepper and garlic. Took the potatoes off and mixes with mexican cheese and let cool. Seasoned the mix with LL...

I have new years brunch coming up so I am trying to think of some new things to add to the menu to help with the hangover for your friends that will spend the night at our house. I made a simple weave of of 3 1/2 slices of bacon and put them on the back of a muffin tim to hopefully create a...

What are y'all looking for this year? Almost everything on my list can be bought at BP's... might fall into the addiction column..hmm I need a couple new MAK probes A 18" Smoke tube A Maverick for the drum (Also for the MAK while i wait for the wifi to come available) And the full flame zone...

How many of the MAK 2 star owners (<2012) have bought the new full flame zone? I have a hard time shelling out 300 when I am not convinced I will get enough use out of it. I like the idea of it going all the way to the edges better because I sometimes over loaded it and had a little go into the...

a lot of people take the availability of tritip in their area for granted.. I had to get this special in CT to make this for my wife. Seasoned it with The Chili Balsamic glaze, BP DSS rub and a little extra chipolte flakes: On smoke until it hit 125. We are excited about this (she did not...

I worked all weekend except this afternoon and was asked to make pork chops to bring to my moms b-day so this is sadly only going to be pics of the meat section of the dinner. I made stuffed pork chops with a Greek inspiration: Sweated down onions, red bell pepper, hot cherry pepper and garlic...

Did I just hear something about results from the Royal???

I have been wanting pulled beef (since I never made it myself) and needed to prep for some lunches during the week...so this is a two day adventure in comfort food! Rubbed a roast down with spicy mustard and brisket seasoning. Onto the Drum using lump and cherry pellets mixed in (running about...

I picked up a pork brisket a week or so ago and did not have time to cook it so it went into the freezer. Neighbors were coming over for drinks and apps. I had no idea what the pork thing was but it seems to be part of the ribs. I coated it with sriracha and Bovine Bold. On the MAK at 225 for 2...

Wife wanted steak for dinner so rummaged through the fridge for something to have with it. Reversed seared the steak ( slow cooked at 250 until IT of 125 the turned it up and used the MAK grill grates. Used simple Double secret and a little EVOO on the steaks. Decided grilled Romaine hearts...

I was walking around BJ's and saw these next to the ribs... Seemed really strange to me. It looks a little like ribs but has some bones in it going the other way. Anyone see or cook these?