MAK Grills talk/pics/thoughts/reviews and appreciation thread

[Jtracy]

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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[rwalters]

Originally Posted by Jtracy

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]

Looks like it turned out great to me!

[Jtracy]

Originally Posted by rwalters

Pics look great! What made it just “ok” in your opinion?

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]

Originally Posted by Jtracy

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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Now that makes perfect sense! Totally hear ya about being our own worse critic!! Why we gotta be like that?!?! [emoji37]

[GrantAshton]

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.

[Crispy Bacon]

Originally Posted by GrantAshton

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]

Originally Posted by Crispy Bacon

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

Steelhead.

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]

Originally Posted by GrantAshton

Steelhead.

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.

Thanks. Used to do a little fishing on PM up in Baldwin not too far from you! Miss it.

[Jtracy]

Salmon looks pretty tasty


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[GrantAshton]

Originally Posted by Crispy Bacon

Thanks. Used to do a little fishing on PM up in Baldwin not too far from you! Miss it.

There’s some good fishing up that way!

[GrantAshton]

All done.

What I learned . . .

The short dry brine worked well. This was at 35 minutes. Next time I'll go to 45 minutes.

I wasn't impressed with the ground chipotle chile as a rub. Next time I'll brush the fish with sauce from a can of chipotles.

The black pepper rub turned out pretty well. I was slightly heavy handed with the garlic powder and I'll cut that back. The ground bay leaves can be increased.

We will use the smoked steelhead in an omelette tomorrow morning and in lunches this week. If there's enough available--it gets eaten quickly via various household members going for sneaky snacks--I may make a dip.

In any event, there's another filet in the freezer so I'll probably do this again soon.

[rwalters]

The MAK sure does MAKe being imprisoned a whole lot tastier... :)

[GrantAshton]

Originally Posted by rwalters

The MAK sure does MAKe being imprisoned a whole lot tastier... :)

Fabulous!

[Johnny in L.A.]

Originally Posted by rwalters

The MAK sure does MAKe being imprisoned a whole lot tastier... :)

What a beautiful breakfast! Is that Cholula sauce?