Recent content by rwalters

Well girls, daddies gonna teach you the ropes on your own Joe Jr. The lil one in the pic asked if we can start off with reverse seared tri-rip 😳. A girl after daddies heart!! 😁

This gem just emerged after a low n slow 5 hour smoke...YUMMO :-) Love my MAK!!!!!

Started with s 24 hour soak in Paymaster wet rub (the BOMB!!!). Kicked it off with a screaming hot sear on the griddle. Although I wasn't able to capture the last pic, they were then placed on the MAK for 1.5 hours of low n slow until hitting med/rare. WOWSERS!!!

Gonna give it a whirl over Christmas break, but MAK'ize it 😊

2.5 lb tri tip. Gonna be gone for about 3-4 hours tomorrow. Gonna toss the tt on as I am walking out the door. If I set my Mak to smoke, how long (aprox) will it take to come up to an internal temp of 135. Smoke setting gives me a pit temp of about 170-180. Or should I set it to 200? Just...

It appears there are over 5000 registered members on this forum. It appears there are well over 100 active members. I always see that there are numerous people perusing sub-forums, so I know there are people on here pretty much all day. I am a member at a couple of other BBQ forums... and...

For those of you that own a 2 Star, and actually care about keeping it clean (lol)... how difficult is it to keep the stainless exterior nice and clean? What cleaning solution do you use, and what's your practice/routine method for doing so? How difficult is it to remove tough burnt in...

I have cooked on soooo many different cookers over the years it's ridiculous!!! Gas, wood, kingsford, lump charcoal, pellets... I have owned and sold way to many cookers. For the last several years I have been cooking exclusively over lump charcoal on a couple of kamado's. Love them!!! But...

Brand new to this community. Just posted my intro, and have replied to another thread. A few questions that I have seen on this forum now have me wondering something. Grilling on a Mak 2 Star. How hot can you realistically get the cooking grate surface. In other words, if the Pellet Boss is...

Hey guys and gals! Been cooking outdoors for a long time now... almost exclusively over lump charcoal. With that said, I owned a Traeger back in the day, when they were manufactured here in the US. As much as I enjoyed the convenience of that ole Traeger, I was never fully satisfied with it...