My MAK Four Star is almost ready!

TrickyDick

TrickyDick

New member
UPS called me last night to confirm delivery on Wednesday morning! My contractor is going to be there to install it in the outdoor kitchen that day!

Can't wait! But now I have to decide what to make first....

TD
 
TrickyDick

TrickyDick

New member
It has been delivered! Hopefully my contractor can get it installed today. We'll see.
Feel like throwing a baby shower for this thing!

TD
 
TrickyDick

TrickyDick

New member
4 Star

well,

Grill is HUGE! I Love it! Reading through the manual tonight. My contractor got it up and installed, but he needs to make some tweaks before I can fit in the lower grease tray, in my built-in location. I was going to do steak tonight, but life is busy, and I will have to wait until next weekend probably to actually cook on it. Hopefully I can at least season the grill in the next couple of days. Serial No 2!
 
SoDakSmokerGolfer

SoDakSmokerGolfer

New member
Wow I am so happy for you, inspired, and jealous all at he same time. That is one nice setup. Two questions: is this an indoor or outdoor kitchen? And what beer will you have flowing through those taps?
 
TrickyDick

TrickyDick

New member
Hey guys,

Thanks for the interest. I had a large addition to my home done, that includes this outdoor kitchen. I am very fortunate and blessed to have been able to do this.

As far as the beer taps, I am also a homebrewer, and make my own beer. This system will replace a home built "kegerator" that is in my garage. It is a Perlick system with a forced air tunnel that keep the beer in the beer lines chilled so that when you pour a glass (especially in a hot summer like we get in FLorida) it will not over-foam, but will be chilled. It can dispense 6 beers from my cooler behind the wall. Most homebrew kegs are 5 gallons, and my cooler can hold at least 6 homebrew kegs and 1-2 commercial kegs (15 gal size). So far NO beer has been dispensed. The beer guy is still working on it and should be done very soon. Hopefully I can serve homebrewed beer to guests and myself of course, plus, commercial beer when I don't have time to brew my own. The addition has cramped my brewing as well, and I have only made 3 beers in the last 18 months... Hopefully I can get back into the game and brew more regularly, like once a month.. I can now do 10 gallon batches which would permit a keg or two, or else 1 keg and many bottles(which is laborious but more shareable and portable). looking forward to getting fatter in 2013!


The grill/smoker is awesome. It's not fully installed yet, and they need to make a few modifications to my install to permit the grease tray to slide below. I am "seasoning" it tonight however. should be ready for action in a week or less! this grill is HUGE! I can't wait to eat some food off its grates! it is an amazing piece of work. Never have seen such a well built grill.

TD

IS FINISHED SEASONING!!!!
CANT WAIT TO COOK SOME FOOD!!!
 
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TrickyDick

TrickyDick

New member
I just made a massive order of rubs and what-not from BPS! It's been nearly 9 months since my propane grill rotted out, and nearly the same since I dragged the lousy, flea-bitten, no-good, electric "smoker" I had been using and dragged it to the curb. I have serious BBQ withdrawl and I think my shopping reflected that! I hope my family likes BBQ as much as I do, because I am gonna be a BBQ MANIAC! Unfortunately I have stuff to do this weekend out of town. First cook might be a quick Steak grill Saturday and some chicken Sunday. I'll have to do some commercial bacon first of course while my own first attempt bacon is still curing... I really can't wait to start into the ribs, shoulders, and briskets though... I might try to recreate the Jalapeno SPAM fattie this weekend too, which has been haunting my dreams for months now...

TD
 
TrickyDick

TrickyDick

New member
Did my first cook - sorry but no photos.

I did a few slices of bacon for good mojo, and also to put on my baked potatoes (taters done inside in oven)
I did some steaks, with first attempt at reverse sear. I did some ABTs, and this time I didn't skimp on the bacon - awesome.

The steaks were porterhouse, about 1" thick. I had them at 250 til Internal temp of 110, then pulled them and rested while grill heated to 500. Then I tried to sear them. I had the MAK set at HIGH with the flame-zone inserts. I think I should've let the grill soak up some more heat at the 500 setting, or else let let it get even hotter. I will say it took some time to heat up. This is a difference from propane where heat response is more rapid it seems on the gasser. Maybe its also in part because the MAK grill is huge compared to what I've used before. Anyway for first cook steaks tasted awesome, but didn't have the sear I was looking for. Ironically, I had forgotten to hold the off button to turn off grill when I was done cooking, and only pressed it, which left it still on , and set at HIGH. While eating dinner, some steaks had cooled by the time we all sat to eat and I offered to pop them back on the grill to warm them real quick. Then I noticed I forgot to turn the MAK off properly by holding the power button until it beeps and enters cool-down. It was at 650 by that time. I popped the steaks back for a quick 15 sec count, flipped and another 15 sec. I think if I had initially seared at 650 for 1-2 minutes per side, it would have been exactly what I was looking for.

Tomorrow the menu is chicken wings and chicken thighs. I'll probably heat up the ABTs and snap some photos this time. I'm doing "cupcake" chicken for dinner for my son, and some marinated wings for game-time. Hopefully NEXT weekend I can do the home-cured bacon!

By the way, I did NOT put down foil on the flame-zone insert. What is the best way to clean it? Is it safe for SS to scrub it with a non-SS wire brush?

TD
 
MAK DADDY

MAK DADDY

Moderator
WOW, what a beutiful site TD!
You can scrub the pans and grates with any type of wire brush, they are stainless so nothing will hurt them :)
 
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TrickyDick

TrickyDick

New member
Any favorite grill brushes ?? My last brush I think got tossed with my old grill.

So far did steaks, bacon, ABTs, chicken thighs, chicken wings, and a pork tenderloin. I love this thing!

I need to read up on controlling the pellet boss. Is there any way to set the right and left pots to run at individual temps or would the convection fans just mix all the heated air anyway? It seems to be partly partitioned with the center rack in place. I was wondering for instance if you could set one side to slow and low or smoking temps, and the other to a higher roasting or searing temp.

I'll post another pic when they get the trim piece finished.

Tonight I'm reheating some leftovers and maybe this weekend I might try some pulled pork. I have a butt in the freezer that needs to get cooked or tossed.

TD
 
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