jstrand
Full Fledged Farker
- Joined
- Jan 29, 2017
- Location
- Waconia...
True that! lol
I'm not worried since i can't afford either. Figured after 3 years this would have been perfect time for the announcement.
MAK Grills talk/pics/thoughts/reviews and appreciation thread
- Thread starter rwalters
- Start date
True that! lol
I'm not worried since i can't afford either. Figured after 3 years this would have been perfect time for the announcement.
rwalters
Quintessential Chatty Farker
Perhaps we can talk MAK Grills into a Mini MAK Brethren group buy when the time comes. No harm in trying! Would love to see you join the MAK family
Perhaps we can talk MAK Grills into a Mini MAK Brethren group buy when the time comes. No harm in trying! Would love to see you join the MAK family
Yeeeessssss!!!!
pjtexas1
somebody shut me the fark up.
KevinJ
somebody shut me the fark up.
- Joined
- Jul 9, 2015
- Location
- Pensacol...
I would still cook it on the upper grate, I like to put a baking sheet pan on the bottom grate to catch the grease/drippings, makes cleanup easier and I rarely have to clean out the grease drawer.
rwalters
Quintessential Chatty Farker
If only doing 1, I always use the upper grate. 2, and I use both grates. Nothing at all wrong with the main grate as I have used it many times for low n slow cooks. But given the option, I will always have the protein as far away from the radiant heat of the drip pan for low n slow cooks as it’s a bit more gentle a heat. Plus, IMO the smoke lingers a bit longer at the top of the cooking chamber before exiting. Just my opinions
Not to mention the ease of using a drip pan when cooking on the upper grate.
GrantAshton
Full Fledged Farker
Picked up 2.5 pounds of steelhead at Costco this week.
Just finished dry brining and off to the fridge to dry overnight. On the MAK in the morning.
Just finished dry brining and off to the fridge to dry overnight. On the MAK in the morning.
GrantAshton
Full Fledged Farker
I’m trying something new so I’m not sure how it will turn out.
I made a brine of 1.75 cup of Diamond Crystal kosher salt and 1.75 cup of dark brown sugar.
Dredged the fish in the brine, put fish in a 13 x 9 pan, and covered with the remaining brine. Refrigerated for 35 minutes. Then rinsed well, patted dry, and put on the rack.
I’ll put a rub on it in the morning that will consist mainly of fresh ground black pepper and probably a bit of garlic powder and maybe a finely ground bay leaf or two. I may also do some of the fish with chipotle powder. Maybe one with Oakridge HDD.
If the dry brine worked, I’ll use it in the future and add some flavoring to the salt and sugar.
Attempted some pulled chuckies myself. Cooked up a 4lber yesterday. Didn't cook as long as I wanted to before wrapping but I had to head out for a couple hours. Before on the pbc I wrapped it around 160 ish but this cook was a bit early at 130. In the end I let it go on the smoke setting for a bit longer. Turned out ok in my book.. had one with some Colby jack cheese and the other with swiss and some homemade pickles.
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Sent from my SM-G970U using Tapatalk
rwalters
Quintessential Chatty Farker
Attempted some pulled chuckies myself. Cooked up a 4lber yesterday. Didn't cook as long as I wanted to before wrapping but I had to head out for a couple hours. Before on the pbc I wrapped it around 160 ish but this cook was a bit early at 130. In the end I let it go on the smoke setting for a bit longer. Turned out ok in my book.. had one with some Colby jack cheese and the other with swiss and some homemade pickles.
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Pics look great! What made it just “ok” in your opinion?
Crispy Bacon
Full Fledged Farker
Looks like it turned out great to me!
I'm my worst critic,that being said I didn't necessarily mean "ok" as bad. I guess given the circumstances of how I adapted the cook from what I had planned,it turned out pretty good.
Next time I will cook a little longer to my desired temp(for a little more smoke profile and better crust), I'd probably also take a little liquid out before adding the shredded meat back to the pan. Next on the list would be a better bun, with a better attempt of toasting the bun.
I didn't share a pic of my sandwhich the next day. Used Dave's killer bread, toasted in a skillet with butter. Added some swiss, the chuckie and some pickle on top and it was on point.
Edit: also would add jalapeno to it. Left them out for the rest of the fam.
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rwalters
Quintessential Chatty Farker
Now that makes perfect sense! Totally hear ya about being our own worse critic!! Why we gotta be like that?!?! [emoji37]
GrantAshton
Full Fledged Farker
Time to pull the front left and the front right. Left is straight chipotle chile and the right is Oakridge Habanero Death Dust.
We snacked and the unanimous preference was the HDD.
We snacked and the unanimous preference was the HDD.
Crispy Bacon
Full Fledged Farker
Time to pull the front left and the front right. Left is straight chipotle chile and the right is Oakridge Habanero Death Dust.
We snacked and the unanimous preference was the HDD.
Love salmon. Haven’t tried it on the MAK yet. What temp did you use? Anything you’d change? I have some HDD. I like OlBay too. Skin on or off? Thanks
GrantAshton
Full Fledged Farker
Steelhead. :wink:
Using Smoke setting and pulling at 130* IT. Skin on.
The larger two pieces are coated with black pepper, some garlic powder, and some bay leaves that were whizzed in the spice grinder. I’m interested to see how that mix turns out.
Crispy Bacon
Full Fledged Farker
Thanks. Used to do a little fishing on PM up in Baldwin not too far from you! Miss it.