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I haven't been on in forever. Thought I'd check in today and it seems like this is not the same place it used to be. Any of the old faces around anymore?

Its been awhile since I posted on here, my kids take up so much time but it is getting easier.. Hope everyone had wonderful holiday season! I had another flawless transaction with BP when my wife bought me a Beautiful Hasty-Bake for Christmas. This is actually the third cook on this, in a row...

Haven't been on or posted in awhile... Its been a crazy summer!! With 2 young kids its just hard to find time to cook and post. But my MAK is still working full time as usual! Thought we would try a little Chicken Cordon Bleu on the MAK for a little Labor Day get together with my folks...

Decided to do a little bit of everything today.. Actually I turned on the MAK last night at 11:45 and it never shut down until about 6pm tonight.. Everything on the menu except for the cole slaw was cooked on the MAK.. Then menu consisted of Brisket Sandwiches, Pork Tenderloin, Burnt Ends...

There is a pretty well known Italian restaurant in NYC called Rao's and a second location was opened here in Vegas a few years back.. Not sure if its still the same way but last I heard it still took months to get a reservation in NY.. Not so bad here in Vegas.. There signature dish was a Lemon...

Did some Crab Cakes 2 ways tonight and decided to make a sandwich out of one of them... I first made a quick Lemon and Tarragon Aioli and let that chill as pulled about 30 snow crab legs apart... They are small but I love the taste of Snow Crab! The Aioli was just a mixture of Mayo, fresh Lemon...

One of my favorite things to cook just got better with the new Money and Happy Ending rubs.. Started with a 5 Bone Pork Rib Roast rubbed with a little EVOO, Little Louies with Pepper and Money.. Onto the Mak on smoke for 30 min then bumped to 275... Also added some green beans mixed with EVOO...

Had the folks over for a meal Sat night. Decided to do a little chicken this weekend along with some duck fat potatoes and some artichokes marinated in a balsamic vinaigrette. First rubbed the chicken with a little Chilli EVOO and then some new Money Rub Took some tri-colored potatoes...

Started with a few chicken breasts.. Stuffed 3 with Provolone and Asparagus and seasoned up with evoo, Desert Gold and Little Louies with Pepper.. The other two where done Cordon Bleu style with Ham and Swiss, a little Panko and the same seasonings as the other.. Started a Parmesan Risotto...

Was in a Rib mood today so I grabbed 3 racks from the butcher also added in a few short ribs and some sour cream and chive twice baked taters... I used Carolina Treet on 2 racks for the glue and tried out some D.L. Jardines 5Star rub, that same mixture also went on the short ribs.. The other...

I have a et-732 that I burned out the probe... I bought 2 replacements from BP but both register at 136 degrees without even in a cook... The grill probe is dead on when its plugged into either port... Did I order the wrong probes. I got the BP super probes that say they work with the ET-73...

Started with 1.5 lbs each of Chicken Breast and Bonless/Skinless Chicken Thighs ground up fresh.. Added a little salt and pepper and let set in the fridge for a bit... Then added the goodies.. Formed into 4 patties minus the small plain one I pulled out for my son.. Onto the MAK...

Picked up a few beautiful double cut Kurobuta Pork Chops today... Way to thick for one person so I decided to split them into single cut... Made a simple stuffing with the ingredients shown.. Bread was cubed and into the MAK running 300 for about 10 min the rest was diced up and into the...

Just downloaded app, trying out a pic. Sent from my iPhone using Tapatalk

Just cooked up a simple steak rubbed with a little evoo and some Little Louies with pepper... Did some chicken breasts rubbed with evoo and Desert Gold for my Wife and Son... Also par boiled some red potatoes and tossed with an herb/garlic and some asparagus with an herb butter... All on the...

Picked up some nice Bone in Chicken Breasts, stuffed with some Herb Goat Cheese and seasoned up with some of the favorites and onto the MAK at 275 I chopped up an onion and 2 pears and sauteed in a little evoo... I then made a balsamic reduction and added it the mixture.. I added it to...

Threw a pork butt on last night about 10pm and then made a buffalo chicken dip for todays football games... Used a little Blues Hog Honey Mustard for the glue and then some of the favorite rubs... Onto the MAK running 220 and off to bed.. 8am only at 157, this was a big Butt!! Got some...

OK, Ill start it off.. We havent had a nice crab dinner in forever and we where suppose to hit LV Strip tonight for one but since my folks where sick we had nowhere for the kids to go.. Headed out to the Market and bought some nice Dungeness and Snow Crab Clusters... I did a couple dungeness...

Cleaned out some things in the freezer to make way for some new... Had some friends and family over for a little Post New Years Eve meal...We did a rack of short ribs, some bbq chicken sandwhiches, a few different kinds of sausage and after judgeing last week I had to incorporate some duck fat...

Quick question.. I have the upper half rack but want the full also....Should I just by another half rack or is that size different from the full?? Dont want to buy it if its not going to fit... Thanks