Slapped them on the grill at 225º and used Hickory wood BBQ pellets. Here’s the spares after 5 hours.
Slathered 2/3rd of the ribs with some Ya-Hoo Bar-B-Cue sauce and back in the MAK for another hour.
After a total of 6 hours @ 225º. Checked them with an instant meat thermometer and the thicker pieces were at ~ 150º. Bumped up the Setpoint to 275º for another 45 minutes to finish them off.
The ribs turned out great. Pellet Poopers rule However, this is the first time I didn’t use the 3-2-1 method cause I wanted to see what the MAK would do. In an electric smoker I would smoke for 3 hours, foil with apple juice for 2 hours, and then 1 hour with BBQ sauce.
At 225º the MAK 2 Star produced a nice touch of Hickory smoke and I don’t see a need for any foiling but I may have to plan on a longer cookin time or maybe bump the temp to 250º the next time and keep a closer look at them.
After weeks of rain and strong winds I took advantage of the brief reprieve to do some Teriyaki Jerky in the OBS and a smoked Tri-Tip on the MAK 2 Star.
Picked up 10 lbs of ¼” sliced, against the grain, Top Sirloin marinated with Teriyaki from my Butcher and refrigerated it overnight
Used 4 racks with Frog Mats along with 4 inverted Bradley Jerky racks
Into the OBS at 140º for an hour with NO smoke. Bumped to 150º for 1.6 hours with Hickory Smoke (5 bisquettes). Bumped to 175º till done.
While the Jerky was smoking/dehydrating I fired up the MAK to smoke a Tri-Tip which I chose not to do the day before cause the winds were gusting to 40 mph. Since wind is not my friend, I didn’t want to anger the smoking gods … Here’s a shot of the Jerky smokin in the OBS and the Tri-Tip smokin in the MAK 2 Star
Used some Roasted Garlic EVOO on the Tri-Tip for glue and rubbed with Fagundes Seasoning. Wrapped in plastic wrap and into the fridge overnight. But due to the wind it stayed in the fridge for 2 nights. No harm … no foul. Seared the Tri-Tip on the 465º MAK grill for 5 minutes and then set the temp to 225º. Pulled the Tri-Tip when the IT reached 145º and FTC for 20 minutes. Used my handy dandy new slicer for the money $shot
While I was slicing my Grandchildren swung by and I offered half the Tri-Tip for their dinner which my Daughter-in-law eagerly accepted. The oldest Granddaughter loves my smoked products and I readily fed her some samples. But the youngest Granddaughter would not try it until she watched her sister devourer sample after sample. Finally she said … “Papa, can I try some?”. Well, that was the beginning of the end for that Tri-Tip. She couldn’t get enough!! Brought a tear to my eye to see them enjoying it so much. They took their portion of the Tri-Tip home and there’s a few slices left for a sandwich for the wife and I That’s what smoking meat is all about for me. Watching them and friends enjoying it so much makes it all worth while
First set of racks were put in the OBS @ 10:20 AM and the last pieces of Jerky came out of the OBS @ 9:50 PM …
Have placed an 80L Cabela’s Commercial Food Dehydrator on my wish list. Maybe for my Birthday or Christmas
Found a nice sale on a Boneless Beef Chuck Cross Rib Roast – 4 lb @ $1.99/lb – so I decided to try Braising the Roast in the MAK. Elevated the Roast in a pan and used some Coors Light. Used some Roasted Garlic EVOO for the glue, seasoned the Roast with a liberal amount of Fagundes Seasoning, cut some slits and inserted some chunks of garlic.
Set the MAK on SMOKE for 45 minutes using Apple wood BBQ pellets.
Setpoint to 325ºF after the SMOKE till Internal Temperature reached 150ºF.
Rested the Cross Rib Roast under a tent foil for 20 minutes. Granted 150º might seem high to some but it works for SWMBO and I. All in all, nice way to take a cheap cut of beef and turn it into a enjoyable meal.
Nailed it!!!! I love this pellet pooper … It’s sweeter than home made ice cream
Preheated the MAK to 350ºF for 30 minutes. Inserted the Spatchcock chickens skin side down and set the MAK to SMOKE for 45 minutes. Using Apple wood BBQ pellets. I was pleasantly surprised at the amount of smoke generated by the MAK. After 45 minutes, set temp to 350ºF.
Pulled the chickens when the Internal Temperature reached 170ºF. Took just shy of 2 hours to go from an IT of 54º to 170º in the breast
The MAK is now broken in …
Placing the Spatchcocked Chickens skin side down on a 350º grill created some nice grill marks
The money $shot … ½ a breast, a thigh, and a wing accompanied by some steamed asparagus and a nice salad
Turned out so good that SWMBO wanted to know if I could do 4 chickens next time instead of 2 cause I gave one to my Son for helping me put the MAK together. He’s going to take out a frozen turkey early next week for me to smoke next weekend
Got me a box from Pellet Grill Outlet (PGO) !!!
Some assembly required … Took the better part of an hour or so but all in all the assembly was straight forward and the documentation was well written and easy to follow.
MAK 2 Star General taking center stage