Recent Posts

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1
Adrenaline Barbecue Co. / Prime bone in ribeyes. Cold grate method
« Last post by Pappymn on January 22, 2018, 11:36:41 PM »
Bet that was a tasty meal


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2
New Member Introductions / Re: How y'all doing from Florida!
« Last post by ACW3 on January 22, 2018, 11:15:58 PM »
Welcome from Morganton, North Carolina.

Art
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New Member Introductions / Re: Greetings from the great NW
« Last post by ACW3 on January 22, 2018, 11:11:47 PM »
Welcome from North Carolina.

Art
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New Member Introductions / Greetings from the great NW
« Last post by Pappymn on January 22, 2018, 11:01:23 PM »
Welcome from Minnesota


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5
MAK Grills / Temperature sensor
« Last post by Pappymn on January 22, 2018, 11:00:47 PM »
Bruce will fix you up. Guaranteed


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New Member Introductions / Re: Greetings from the great NW
« Last post by N. Ontario Smoker on January 22, 2018, 11:00:42 PM »
Welcome from N. Ontario Canada.
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MAK Grills / Re: Temperature sensor
« Last post by teesquare on January 22, 2018, 10:34:38 PM »
Call Bruce @ MAK.  It is possible that you have a faulty probe. Based on your description - it sounds feasible that you have a bad one.
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Adrenaline Barbecue Co. / Prime bone in ribeyes. Cold grate method
« Last post by ClimberDave on January 22, 2018, 10:16:07 PM »
My lady received  some beautiful prime bone in ribeyes for XMas and we finally had a chance to grill  them.

Usually  I prefer to reverse sear my steaks but these weren't  the thickest so decide to give them the cold grate treament.

Cooked one to 130 and the other to 135,  they came out great!

We had them with some roasted Brussels sprouts and baked potatoes.   We washed it all down with a fantastic Joeseph Pheleps Napa cabernet sauvigion.
Very tasty!


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9
MAK Grills / Temperature sensor
« Last post by Harriska2 on January 22, 2018, 10:14:57 PM »
We’ve been cooking A LOT on our MAK 2 Star since we purchased in December.  I’ve never had a problem till now.  I cleaned the fire pot. Scotched brighted the thermo thing.  Used the same Bear Mt Mesquite as last cook. They were dry.  The grill claimed it was 400. Pizzas were not getting done at all.  I’ve made pizza about 8 or so times and never a problem. This time our 20 minute pizza is taking 1 hour.  The real temp is about 75 degrees off as I finally put a oven gauge in near the sensor.  Any ideas?
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New Member Introductions / Re: Greetings from the great NW
« Last post by teesquare on January 22, 2018, 09:37:52 PM »
WELCOME!
Glad you found us. Dig in and have fun.
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