I may be in violation of the rules with this post as we cooked it a few days ago and sliced it now. It is sandwich meat we will be taking to the Stagecoach Music Festival. The eye round roast is from BP meat locker. Cooked to 125 internal. Then wrapped and left out for at least one hour. then in the freezer for two days, next put in the frig for a day to start the thaw. Slice while still a little frozen allows thinner slices and not losing much of the meat juices. Vacuum packed and frozen until time to go. Also cut a few thin steaks from the roast
Decided to cook ribs for the first time on my new MAK 2.
Started off by rubbing the Baby backs with vegetable oil. I then rubbed some homemade rub along with some Big Poppas Money rub.
wrapped up and in the fridge for two hours.
Set the MAK to 225 F and placed ribs on the upper rack with some BBQ beans and bacon below.
Cooked for 4 hours at 225. pulled ribs off remove flame zone covers and cranked up to high. brushed ribs with some homemade BBQ sauce and back on the MAK.
I wanted to build layers of flavor, and having enjoyed Chris Lily's peach pulled pork, borrowed from his fondness for pork and peaches. I then used some techniques from Adam Perry Lang to intensify the favors.
Rub three racks of baby backs with a mustard glue:
1/4C yellow mustard
Tbs apple cider vinegar
The daughter has gone vegan on us, so I had to make some vegan Pot Stickers. That doesn't mean I can't make 2 batches, one for her and even more for me! Crimini mushrooms, cabbage, shallots, carrot cabbage and green onion. Plus a cast of spices and such. No fish sauce was used on the vegan batch.
Assembling the vegan batch.
Wife just got home from church, so time to cook up a few for the two of us for a lunchtime snack. Into the steamer for 10 minutes then onto the Yoder.
Plated for lunch appetizers. Yield was 44 Pot Stickers for the whole batch, the ones I didn't cook were frozen on a cookie sheet and then packed up into a ziplock.
Now for the real deal Pot Stickers, Add pork and shrimp and more spices to cover the meat addition.
Dang, forgot to take a pic on the Yoder, but here's a plate of the meaty batch, with a sauce made with hot chili oil, sesame oil, rice vinegar and soy.
In total, I made more than 150 Pot Stickers, so it chewed up a large portion of the day.
Now it's time for one of my favorite things. Buffalo burger. I like these really simple. Some Double Secret and onto the smoker.
A nice end of a french loaf from the local bakery.
Some Swiss on the flip
Now onto the bun with baconnaise, lettuce, pickle, onion and some pepper. Dinner is served.
I had show earlier the marinade, stuffage, rubbage, and kiss of smoke.
Here we have the crumb-crust and pan-fry (I skipped the pan fry shot to keep splatter off my camera!)
Then they go back on the grill to cook through.
last 2 pics...
I had more showing the side and what-not, but you get the idea.
I missed a photo of the chops frying in the pan before I put them on the grill to finish.
Should've done them longer at the beginning to cook them through, THEN do a 'reverse-fry' for the crusty goodness.
Finished the sweet potatoes on the mak to caramelize and toast the marshmallows.
Corn Muffins on the MAK too. Bacon in the beans & greens from my first homemade bacon.
They didn't have any peaches available at the store so I topped the chop with a pear. It spent some time on the MAK too, but I had really wanted to do a grilled peach... maybe next time
Burgers were good enough last week that the kids begged me to make them again.
I lightly blended 3lbs ground beef (20% fat) with 1/4C water and 2 tsp of Worcestershire. Shaped into 1/2lb patties and into the fridge for an hour or so.
In a foil pan, make a baste of:
1 stick unsalted butter
4 cloves garlic (grated)
2 tsp Worcestershire
2 tsp kosher salt
2 tsp ground black pepper
Juice of 1/2 a lemon
~1/4 C finely chopped Italian parsley
Place the foil pan of baste on the back of the grill to melt and combine when you put the burgers on.
Make an herb brush by tying a bunch of thyme to the end of a wooden spoon using butcher's twine.
Place searing grates on one side and a cast iron griddle on the other, and preheat the grill to 450F.
Remove patties from the fridge. Give a thorough dusting of BPS Money and place onto oiled searing grate.View attachment 2101
Next, using the herb brush, brush the griddle lightly with the baste. Lightly dust the burgers with BPS Happy Ending seasoning and flip onto the griddle. Baste the burgers heavily using the herb brush and cook for 2-3 minutes per side, dusting with BPS Happy Ending and basting at the turn.View attachment 2103
Top burgers with cheese of your choice. Butter and toast the buns on the searing grates. View attachment 2104
Burgers are done when internal temp is 160 (or to your preference).
Pull the burgers and top with your favorite fixings. I used:
- crimini and white mushrooms sautéed in butter and BPS Little Louie's
- caramelized sweet and yellow onions
- peppered bacon
- butter lettuce, tomato, and condiments. View attachment 2105
We finished our meal off with root beer floats. Yum!
Had Lobster Mac n Cheese for the first time on vacation last summer. Thought it was an odd combination (waste of good lobster), but loved it, so finally tried to make it myself. Used the Neely's recipe from food network.
The ingredients for the mac n cheese:
Cheese sauce made:
On the MAK:
Filets seasoned with Double Secret and asparagus with Annies Garlic EVOO and Desert Gold ready to go on:
My first low slow cook on a pellet grill! a 16lb beef brisket!
Dry rub was the traeger beef rub with with some pepper paprika and brown sugar.
misted every couple of hours with a mix of coke, captain morgans dark spiced rum, a tiny bit of maple syrup and a tiny bit of water.
I thought for sure I had messed it all up but in the end it turned out amazing! I didn't do a very good job taking pictures though so for next weeekends challenge I will get the camera out more!
I didn't get any plated pictures but the brisket went on some grilled cibatta buns with havarti cheese and a side of potato salad. I put some dill mustard on mine.
The kids had some hot dogs... didn't bother to take any pics haha. About 14 adults and the brisket was pretty much gone!!! so it passed the everyone ate way to much test haha. A few people didn't even have any of the ice cream cake haha.