I like to season as much under the skin as possible on Poultry as I do on the skin. So I skinned some Chicken Leg Quarters carefully to keep the skin intact and rubbed the chicken with some Roasted Garlic EVOO, Jans Dry Rub on 3 and Fagundes Seasoning on the remaining 2.
Re-skinned the Chicken Leg Quarters, applies another coating of EVOO, and Seasonings.
Preheated the MAK 2 Star to 400º using Apple wood BBQ pellets. Setpoint to SMOKE for 1½ hours, then bumped the temperature to 350º until the Internal Temperature reached 180ºF. Rested under a foil tent for 20 minutes.
The money $shot … Chicken Leg Quarter, some fried red taters with onions, and a little salad
Used a few Salmon fillets to test out my new Frog Mats. Seasoned 2 fillets with the wife’s favorite, Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple and the other 2 fillets with a dash of Old Bay & Fagundes Seasonings.
Preheated the MAK 2 Star General to 400ºF using some Alder wood BBQ pellets. Put the Salmon fillets skin side down.
Checked the Salmon after 15 minutes and wound up pulling them at the 18 minute mark when the Salmon easily flaked away with a fork. The Frog Mat worked really great. The Salmon did not stick to the mat and sure made the cleanup easy. I used to grill my Salmon inside a foil boat in my propane grill. I like the way this turned out better. Will be using the Fish Mat for other types of fish soon.
Using friends as my Guinea Pigs while I’m learning the Ins-and-Outs of my MAK 2 Star. Last night’s menu was Cherry Smoked Cornish Hens, Roasted Red Potatoes, Portabella Mushrooms with Seafood Stuffing, and a green salad.
Here are the Cornish Hens (~1.8 lbs each) rubbed with EVOO and Fagundes Seasoning
Applied an hour of Cherry Smoke. In a plastic bag, combined diced red potatoes with EVOO and Lipton Onion Soup Mix. Placed taters in a medium baking dish and into the upper rack. After the hour of Cheery Smoke, bumped the temp to 350º
Portabella Mushrooms with Seafood Stuffing take about 20 to 30 minutes at 350º.
Pulled the Cornish Hens when Internal Temperature hit 168º and rested under a foil tent for 20 minutes.
No money $shots … Everything looked and tasted so good that we all devoured everything like a pack of starving wolves … We’ll show more self control next time!! Ya Right
Found some Bell Peppers on sale yesterday and it inspired me to stuff a few and pop them in the MAK 2 Star using Hickory wood BBQ pellets. Parboiled some peppers and cooked the bell pepper tops, onions, and hamburger with some garlic and spices.
Mixed some steamed rice, the meat, and tomato sauce.
Stuffed the peppers, topped with some grated cheese, and preheated the MAK 2 Star to 350º
An hour and 15 minutes later
The money $shot … Stuffed Bell Peppers with a side of Cole Slaw … The peppers had a nice mild wisp of hickory. As the weather starts to heat up here in Central California I see the oven and stove being used less and less.
Who says you can’t have Turkey throughout the year? Just like Corned Beef and Cabbage, I like to have Turkey at least once a month. Still working on the stash of Gobblers I accumulated during Thanksgiving and Christmas when they were pretty near given em away for free. Besides, I’m doing research on my new MAK 2 Star Wood Pellet Smoker-Grill
Ever since KyNola introduced me to Jans Dry Rub on the Bradley Forum I often enjoy using the rub on Turkeys, and Chickens among other things. Here’s that 11 lb Gobbler with some Roasted Garlic EVOO and Jans Dry Rub. All dressed up and resting on the Vertical Turkey Roaster … “ready to meet it’s MAKer”
Setpoint to SMOKE for an hour. As I learn the intricacies of my MAK I’m applying techniques from my electric smoker experiences. I like a nice, not too overpowering smoky flavor and am learning that applying an hour of smoke before bumping the temperature really does the trick for me. Used Apple wood BBQ pellets. My MAK runs at 180º ± 10º on the SMOKE Setpoint. After an hour, bumped the temp to 325º.
The money $shot … This will have to do cause I over estimated the time I thought it would take for the breast to reach 165º. It only took me ~ 3 hours instead of the 4 to 5 hours I was figuring … Foiled the Gobbler to rest. My Son and his family came for dinner and along with SWMBO and I we devoured that bird down to the carcass Gives me a warm and fuzzy to watch the Grandkids munch down their dinner