Groundhog66
Babbling Farker
Dave, from Bart's Blazin' Q, delivered my new MAK on Friday. This thing is awesome, I really liked my old 1 Star, but this new model is the cat's a$$. Larger cooking surface, taller, FlashFire ignitor, grease drawer instead of a bucket...etc.
So I fired it up right away, and did the initial burn in (90 minutes @ 450 degrees). Lowered the temp to 275, and tossed some wings on. The wings tookquite a bit longer than on my old MAK, so I was thinking the new model was cooking a bit different for whatever reason. They turned out really tasty, but didn't have the skin texture that I desire.
Sunday, I agreed to cook some ribs for a neighbor who has the desire to learn the craft. He was one of the attendees at me class, but had showed up late, and wanted to stick around from start to finish this time around. He did have to run home between steps to complete his honey do list, but was around for all the important steps.
While the ribs were cooking, I threw some Johnsonville brats and chicken thighs on the Kettle. Rubbed the thighs with 50/50 (mix of HDD & Santa Maria). The thighs were crispy skinned goodness, and I topped them with some Big Bob Gibson's White BBQ Sauce.
I was so involved in cooking his ribs, that I almost forgot to get our dinner going. I fired up the LG BGE, and rubbed some Prime boneless short ribs with Peppered Cow. I neglected to get anymore pics of the shorties, but they were tender and juicy, and served with corn on the cobb, and a salad of tomato/avocado/red onion.
The ribs turned out fantastic, and right on time (compared to my previous cooks on the old MAK). I started the cook a bit earlier than normal, due to the wing cook not going as planned, but I'm chalking that up to the wings being different...it's happened before. I had him bring a cooler, just in case they finished earlier than he needed, so that worked out well.
Thanks for looking, and have a great day!
So I fired it up right away, and did the initial burn in (90 minutes @ 450 degrees). Lowered the temp to 275, and tossed some wings on. The wings tookquite a bit longer than on my old MAK, so I was thinking the new model was cooking a bit different for whatever reason. They turned out really tasty, but didn't have the skin texture that I desire.
Sunday, I agreed to cook some ribs for a neighbor who has the desire to learn the craft. He was one of the attendees at me class, but had showed up late, and wanted to stick around from start to finish this time around. He did have to run home between steps to complete his honey do list, but was around for all the important steps.
While the ribs were cooking, I threw some Johnsonville brats and chicken thighs on the Kettle. Rubbed the thighs with 50/50 (mix of HDD & Santa Maria). The thighs were crispy skinned goodness, and I topped them with some Big Bob Gibson's White BBQ Sauce.
I was so involved in cooking his ribs, that I almost forgot to get our dinner going. I fired up the LG BGE, and rubbed some Prime boneless short ribs with Peppered Cow. I neglected to get anymore pics of the shorties, but they were tender and juicy, and served with corn on the cobb, and a salad of tomato/avocado/red onion.
The ribs turned out fantastic, and right on time (compared to my previous cooks on the old MAK). I started the cook a bit earlier than normal, due to the wing cook not going as planned, but I'm chalking that up to the wings being different...it's happened before. I had him bring a cooler, just in case they finished earlier than he needed, so that worked out well.
Thanks for looking, and have a great day!
We have some great meat markets out here, but their brats are always lacking something. 
