Hello fellow smokers!
- Thread starter RobF
- Start date
TentHunter
Moderator
Welcome to the forum.
Whatever you do, be sure to get some pics of your first cook to share with us!
Whatever you do, be sure to get some pics of your first cook to share with us!
Chili Head
New member
Welcome aboard and congrats on your two star!
So Cal Smoker
New member
Thanks for joining us Rob. There are many MAK owners here and some of the best cooks on any forum. We look forward to sharing stories and cooks. Good luck and good smoking.
RobF
New member
We have grill #1335 which arrived on 2/28/2013.
so far I've done 1 rack pork baby backs, two half chickens, a pork loin, 1lb mozzarella and 4 boneless skinless chicken thighs.. I've just removed a brisket I started last night. I've not tried the brisket yet as its still resting but everything else has been STELLAR. The hazelnut blend is very good... used pecan on the brisket so I'm anxious to compare. I've got some pictures I'll get those loaded soon.
so far I've done 1 rack pork baby backs, two half chickens, a pork loin, 1lb mozzarella and 4 boneless skinless chicken thighs.. I've just removed a brisket I started last night. I've not tried the brisket yet as its still resting but everything else has been STELLAR. The hazelnut blend is very good... used pecan on the brisket so I'm anxious to compare. I've got some pictures I'll get those loaded soon.
scooter
Moderator
You "say" you've cooked all that but where are the pictures my friend?? We go by a simple saying here on PS.com, if there are no pictures, it never happened! 
Haul out your camera and start sharing what you're doing with your online friends!
Sent from my iPhone using Tapatalk while driving one handed!
Haul out your camera and start sharing what you're doing with your online friends!
Sent from my iPhone using Tapatalk while driving one handed!
RobF
New member
First rack of baby backs on the 2 star.
rubbed with paprika, garlic powder, onion powder, sea salt, black pepper, brown sugar, grey poupon mustard, soy sauce and slap ya mama hot!
killer ribs.. ... the chicken went so fast I didn't get a shot of that. Perhaps my brother got a shot of those.. have to check his camera.
Here is the brisket I cooked this morning. At 170F I placed it in this pan and poured about a cup of beef stock just to cover the bottom. Then sealed on the foil lid.
I pulled the brisket at 199F and without opening the top I wrapped the whole pan in towels to rest.
2 hours later I opened it and snapped this picture...
I should have flipped the fat side to the top as I think it might have gotten more moisture from the broth. It was very tender and very tasty.
A toasted kaiser roll with a little sauce made from the pan drippings etc.
Cut it in half and shared with the wife. She loved it. Score!
rubbed with paprika, garlic powder, onion powder, sea salt, black pepper, brown sugar, grey poupon mustard, soy sauce and slap ya mama hot!
killer ribs.. ... the chicken went so fast I didn't get a shot of that. Perhaps my brother got a shot of those.. have to check his camera.
Here is the brisket I cooked this morning. At 170F I placed it in this pan and poured about a cup of beef stock just to cover the bottom. Then sealed on the foil lid.
I pulled the brisket at 199F and without opening the top I wrapped the whole pan in towels to rest.
2 hours later I opened it and snapped this picture...
I should have flipped the fat side to the top as I think it might have gotten more moisture from the broth. It was very tender and very tasty.
A toasted kaiser roll with a little sauce made from the pan drippings etc.
Cut it in half and shared with the wife. She loved it. Score!
Chili Head
New member
Man that's a load of meat on that Sammie! I'm liking it!
Great job!
Great job!
