MAK Grills talk/pics/thoughts/reviews and appreciation thread
- Thread starter rwalters
- Start date
Crispy Bacon
Full Fledged Farker
That’s a lotta beef! What’s the plans? No rub on the sides! That just allows for extra smoke penetration ��
GrantAshton
Full Fledged Farker
Two chuck roast packages from Costco.
Cut up one roast and put in the freezer. That will be for beef & barley stew next week.
The three on the grill will end up being pulled for barbecue beef sandwiches. I’m putting together a package for a family that’s home bound so one or so of the pulled roasts will go to them along with homemade potato salad, roasted green beans, and homemade barbecue sauce.
I've never actually cooked a fatty before. I seem to have some extra English muffins and some pepperjack cheese that it'd be a shame let go to waste. Why not smoke up some sausage and make a sausage mc-er sausage breakfast sandwich.
Not much damage in the uncasing
Dusted with rub and ready to go on the MAK.
Not much damage in the uncasing
Dusted with rub and ready to go on the MAK.
Crispy Bacon
Full Fledged Farker
That’s sounds like a plan! Very nice of you. I’m avoiding as many people s as necessary! That’s just normal for me!
rwalters
Quintessential Chatty Farker
Cook completed. The MAK rub added a nice bit of sweet with a wee touch of heat on the backend (or was the heat from the sausage? I haven't had JD in forever).
The sandwich turned out nicely. In the future I'll start a fatty far ahead of when I intend to use it. Perhaps do a batch, vac-u-seal them and then thaw/slice pan fry for individual use. Now I need to figure out how to get a round egg like the clown does.
The sandwich turned out nicely. In the future I'll start a fatty far ahead of when I intend to use it. Perhaps do a batch, vac-u-seal them and then thaw/slice pan fry for individual use. Now I need to figure out how to get a round egg like the clown does.
Crispy Bacon
Full Fledged Farker
A little Wing Action. Turned out really well. Crisp skin. A little Oakridge chili lime & just a sprinkle of H-death-dust.
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rwalters
Quintessential Chatty Farker
Cook completed. The MAK rub added a nice bit of sweet with a wee touch of heat on the backend (or was the heat from the sausage? I haven't had JD in forever).
The sandwich turned out nicely. In the future I'll start a fatty far ahead of when I intend to use it. Perhaps do a batch, vac-u-seal them and then thaw/slice pan fry for individual use. Now I need to figure out how to get a round egg like the clown does.
yum Yum and YUM!!!!
Crispy Bacon
Full Fledged Farker
Cook completed. The MAK rub added a nice bit of sweet with a wee touch of heat on the backend (or was the heat from the sausage? I haven't had JD in forever).
The sandwich turned out nicely. In the future I'll start a fatty far ahead of when I intend to use it. Perhaps do a batch, vac-u-seal them and then thaw/slice pan fry for individual use. Now I need to figure out how to get a round egg like the clown does.
Man that looks good. So on the fatty, is it just the sausage straight out of the package or do you put stuff inside if it? How long do you cook then? Looks very good!
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It was just the JimmyDean Sage dusted with the MAK sweet rub. It took about 2 hours. I cooked it at 225 to 140 then 265 until ~165.
GrantAshton
Full Fledged Farker
Ready to wrap . . .
MAK announced changes to it’s lineup today!
https://makgrills.com/news/mak-grills-changes-pricing-in-2020/
https://makgrills.com/news/mak-grills-changes-pricing-in-2020/
KevinJ
somebody shut me the fark up.
- Joined
- Jul 9, 2015
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- Pensacol...
1 Star with FlameZone $1999, Boom!
️... Hmmmmm
GrantAshton
Full Fledged Farker
Chuckies turned into dinner . . .
Took them to 190* IT and then pulled & sliced.
Hot giardiniera, then beef, then provolone. Homemade barbecue sauce on the other half bun.
Plated dinner.
Took them to 190* IT and then pulled & sliced.
Hot giardiniera, then beef, then provolone. Homemade barbecue sauce on the other half bun.
Plated dinner.
Crispy Bacon
Full Fledged Farker
Chuckies turned into dinner . . .
Took them to 190* IT and then pulled & sliced.
Hot giardiniera, then beef, then provolone. Homemade barbecue sauce on the other half bun.
Plated dinner.
Looks very good! Going to have to try & smoke one of those for some French dips!
Crispy Bacon
Full Fledged Farker
First Tri-Tip on the MAK. Just straight up sear on the FZ. Loving this MAK!!
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