Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: akjeff on December 10, 2017, 10:07:06 PM
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The MAK continues to impress. Cooked a pair of tri tips today. Simple seasoning of S&P, and a very light dusting of granulated garlic and onion, after a light rub of EVOO. Used hickory pellets, and started on "Smoke" until internal temp was 115F and moved to the warming drawer while the grill got up to 450 for the sear. After a few minutes per side, pulled at 130F followed by about a 20 minute rest. Juicy and tender, very good. The wife's garlic rosemary smashed new 'taters really rocked! I'm beginning to think that by summer, if this MAK continues to kick butt, I'll have a Primo Large Oval for sale!
Jeff
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Beautifully done!! WOW, possibly sell the Primo?!?! Don’t misunderstand me, I love LOVE my MAK!!!! But sometimes nothing beat a blazing hot lump charcoal fire.
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Thanks rw! The Primo's fate isn't entirely sealed yet! Still have to spend more time with the MAK. I have yet to cook a plain old steak on it, which is where the Primo really shines. We'll see. :)
Jeff
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Looks Great! :thumbup:
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Beef and taters look great. But we have a strict no pea policy. :)
Sent from my iPhone using Tapatalk
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Beef and taters look great. But we have a strict no pea policy. :)
Sent from my iPhone using Tapatalk
:-[
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Looks great and i will take Pappy's peas.
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Some great looking grub! :thumbup:
Thanks rw! The Primo's fate isn't entirely sealed yet! Still have to spend more time with the MAK. I have yet to cook a plain old steak on it, which is where the Primo really shines. We'll see. :)
Jeff
You may be very well surprised at just how hot the new FlameZone kit gets for searing steaks, especially with the MAK Searing Grate (the griddle is nice too): http://www.letstalkbbq.com/index.php?topic=20313.0
Oh and... I put on my moderator's cap for a moment in order to keep the peas peace. Hopefully the, erm... ANTIPA crowd (Anti-Pea Action) will find this edited image less objectionable! :D ::)
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Nice job!! Unlike Pappy, many of us LOVE Peas!!! :thumbup: :D :D :D
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I will eat peas if I have to but I will definitely give that tri tip a shot.
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Very nice - cooked to perfection!
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Thanks again, folks!
Jeff
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Thanks rw! The Primo's fate isn't entirely sealed yet! Still have to spend more time with the MAK. I have yet to cook a plain old steak on it, which is where the Primo really shines. We'll see. :)
Jeff
Jeff - if you use one of these: https://www.makgrills.com/shop/2-star-sear-grate/ I can assure you - your steak will have incredible sear marks. You can also use Grill Grates. Do NOT cover the entire surface of the MAK with them. Leave a gap on either end for airflow.
These grates will adsorb the heat energy on the bottom and transfer it to the top of the "bars" onto grates, concentrating it there.
The net result being that yo can set your MAK on 400F - or higher - and you will get really nice searing. I like to use the smoke setting first for 1 hour or so - then pull the steaks off and ramp up the heat to sear using the sear grates - then put the stakes back on to finish. You get a real wood fired grill steak flavor - which is different than just cooked over charcoal.
If instead you want to to go "Pittsburgh Style" - just install a searing grate - and get the MAK up to temp. Then pop the steaks in and prepare to flip them quickly. ;D
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Thanks rw! The Primo's fate isn't entirely sealed yet! Still have to spend more time with the MAK. I have yet to cook a plain old steak on it, which is where the Primo really shines. We'll see. :)
Jeff
Jeff - if you use one of these: https://www.makgrills.com/shop/2-star-sear-grate/ I can assure you - your steak will have incredible sear marks. You can also use Grill Grates. Do NOT cover the entire surface of the MAK with them. Leave a gap on either end for airflow.
These grates will adsorb the heat energy on the bottom and transfer it to the top of the "bars" onto grates, concentrating it there.
The net result being that yo can set your MAK on 400F - or higher - and you will get really nice searing. I like to use the smoke setting first for 1 hour or so - then pull the steaks off and ramp up the heat to sear using the sear grates - then put the stakes back on to finish. You get a real wood fired grill steak flavor - which is different than just cooked over charcoal.
If instead you want to to go "Pittsburgh Style" - just install a searing grate - and get the MAK up to temp. Then pop the steaks in and prepare to flip them quickly. ;D
The sear grate is on my list. Waiting for the covers to be ready to ship, and will then get the sear grate(and griddle) and combine all the shipping. I cook my steaks on my Primo as you do. Reverse sear with smoke. Intend to do the same on the MAK. I just wish the sear grate was made from SS instead of aluminum. Kicking around the idea of machining my own out of 304 SS. Need to find a scrap/cutoff at a local fab shop to make it practical, as buying a 1/2 or full sheet just for a couple sq feet is not practical.
Jeff
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(http://www.smokinpetebbq.com/wordpress/wp-content/uploads/2017/12/NYsteak2.jpg)
Jeff - Here's what a couple of New York Strip Steaks look like on a MAK using a Searing Grate ... 8) 8)