Pecan Smoked Turkey Breast Roast
Instructions, Instructions … We don’t need no STINKIN Instructions!!!
My neighbor slipped me a couple of 3-lb Seasoned Turkey Breast Roasts to try and I figured why not toss one in the MAK2 Star General Wood Pellet BBQ Smoker-Grill. So I did what anyone would do – Right? – I defrosted the roast and then read the instructions. Unfortunately, it calls to cook it frozen in a pre-heated oven at 350º in its own oven ready roasting bag for approximately 2 hours until the Internal Temperature reaches 165ºF.
OOPS … What to do? Well after all, it’s an Herb Seasoned Turkey Breast Roast and why not just cook it like any other Turkey Breast? So I used some hot Cooking Bands that are safe to 600ºF to tie it together.
Smoked for an hour using Pecan wood BBQ pellets and then bumped temp to 325º till Internal Temperature reached 165º. Note the pop-up timer. Took about 3 hours. Rested under a foil tent for 20 minutes.
The money $shot … Some very moist and flavorful Turkey Breast, shot of Gravy, steamed Potatoes and Green Beans, a scoop of Cole Slaw and a couple of Deviled Eggs … I do believe that I’ll be making this mistake again. SWMBO says I should read instructions more but where’s the fun in that?
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Easter Hickory Smoked Pork Boneless Shoulder Butts
I was asked to provide the Pulled Pork for our Family Easter Meal being hosted at our Son’s house for 15 people. A request I was honored to accept. Bought four 10-lb Boneless Shoulder Butts at a nice price of $1.56-lb.
Cut them into eight 5-lb Butts for easier cooking/handling.
Rubbed 5 of them with Carolina Treet and Jans Dry Rub, vacuum packed them, and refrigerated for 2 days. The other 3 Butts were vacuum packed and are in the freezer for future use. 25-lbs is an over kill but wanted to make sure everyone got their fill and then some.
Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 225º using Hickory wood BBQ pellets. Took the Butts out an hour before start of cook. Started at 3 PM on Saturday for an overnight cook and hoping to have them ready by 9 AM on Sunday so I can FTC them for 4 hours and eat at 1:30 PM. Ran 4 probes (3 on the MAK 2 Star and an ET-732) Internal Temperature on the Butts were 42º and 43º on the bottom and 42º and 42º on the top rack.
The Internal Temperatures at Midnight were 156º and 160º on the bottom and 159º and 156º on the top racks. Everything was proceeding nicely and turned in for a little snooze. Here is what they looked like at 12 AM.
At 9:45 AM the IT of all all Butts were 195º, 194º, 194º, and 196º so I chose to pull them. Here they are ready for a 3½ Foil, Towel, Cooler (FTC).
Into the cooler for the FTC.
The money $shot … 2 Pulled Pork Butts. One pulled and mixed with bark and the other to show the nice bark and smoke ring. The Butts turned out great and there was more than enough for everyone. Nothing like leftover Pulled Pork!!
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Ribeye Whole Boneless Roast – Oak Smoked
Our friends brought me a 12.5 lb Beef Ribeye Whole Boneless Roast to play with! Have never done one so looking forward to the experience and what better way than to have one dropped in your lap 
Portioned the Ribeye into 3 meals. Two roasts and some steaks.
Seasoned one roast with Roasted Garlic EVOO and some Fagundes Prime Rib & Roast Seasoning. Vacuum packed them, put one roast and steaks in the freezer for future use and refrigerated the seasoned roast for 2 days.
Removed from fridge 45 minutes prior to cook. Preheated the MAK 2 star to 240º using Oak wood BBQ pellets.
2 hours later, rubbed some baking potatoes with Garlic EVOO and Fagundes Seasoning. Placed the spuds in the SRG for 90 minutes on HIGH with the Lid Open.
Pulled the Ribeye roast at an Internal Temperature of 135º and rested under a foil tent for 30 minutes.
Meanwhile, steamed some fresh green beans and sauted some mushrooms and onions on the Camp Chef 3 Burner Stove.
Sliced and ready to eat.
The money $shot … A slice of Ribeye roast, baked potato, Sauted mushrooms/onions, and steamed fresh green beans … Man, that meat was to die for!! Why go to a restaurant when we can eat like this at home … Course, the friends that brought us the Ribeye Roast joined us for the feast
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Pecan Smoked Chicken Drumsticks on the MAK Pellet Grill
While at Lowe’s the other day I picked up some Chicken Leg and Wing Racks and decided to see how it would work on my MAK 2 Star Pellet Grill. Each one holds 12 drumsticks and 10 wings! Marinaded 14 drumsticks in Mr Yoshida’s Marinade & Cooking Sauce overnight in the fridge. Skinned another 14 drumsticks, rubbed with Roasted Garlic EVOO and John Henry’s Texas Chicken Tickler. Pulled the skin back and coated the outside with more EVOO.
Used Pecan wood BBQ pellets to SMOKE for 30 minutes before bumping the temperature to 325º
Pulled when Internal Temperature reached 180º
The money $shot … A few Drumsticks, served with Faux Rice, and steamed Cauliflower,Yellow Squash, and Zucchini
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Apple Smoked Pork Loin Backribs on MAK Pellet Grill
After a lot of research on different Forums I chose to cook a few racks of Pork Loin Backribs at 250º rather than the 225º I normally use. Dusted with some Fagundes Seasoning
Preheated the MAK 2 Star to 250º using Apple wood BBQ pellets for 20 minutes and cranked it down to SMOKE for 30 minutes
After a 30 minute smoke, bumped the temp to 250º and didn’t peek for 5 hours. Here they are at the 5½ hour mark
Slathered some Sauce on one rack to accommodate the tastes of our guests. Opened a little Cabernet Sauvignon to breathe
Back in for another ½ hour. Here they are … six hours later at 250º
The money $shot … A small rack (to start with), some Cole Slaw, and a shot of beans … Everyone raved. I think I nailed it this time!!!
