Cherry Smoked Cornish Hens
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 
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Stuffed Bell Peppers
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.
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Apple Smoked Turkey on the MAK Grill
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
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Hickory Smoked Pork Loin Backribs on MAK Pellet Grill
Picked up some Pork Loin Backribs at Costco for my 1st of many rib cooks on the MAK 2 Star General. Nice and simple – dusted them with some Fagundes Seasoning.
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.
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Hickory Smoked Beef Jerky & Tri-Tip Roast
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
