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
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
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...
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
Sides - Spinach Salad with Bacon dressing
Homemade Penne and Cheese
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
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
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...
I have done tri-tip with the reverse sear, this one I did on "smoke" the whole way.
Start with a tri-tip
I had some renouned Mr. Brown left over:
On the MAK 2 Star on "smoke" with BD Sugar maple
When the ID it 130 I pulled it, and wrapped for a rest
Start with about 20lbs of wings - on the MAK @400 with BD Oak
We made a traditional Hot wing sauce and some Raspberry chipolte
She made another Jack Daniels Pecan pie
What we wash wings down with
10lbs of Prince Edward Island mussels, plus a couple of onions, garlic, wine and lemon.
Cook the onions in olive oil until soft.
Add garlic, red pepper, salt and 4 cups of white wine, bring to a boil
Render what was left in the pot into a sauce, use for dipping -...
Christmas Dinner on the MAK
Start with a 15lb fresh Turkey, brine overnight in water, salt, vegetable broth and honey
Rinse, Season, add some bacon
Into the MAK @300F with BD Sugar Maple
A few hours later
The fastest color of Thermapen
Evil minions waiting for the turkey to rest...