MAK 2 Star Pellet Grill Review

[HighOnSmoke]

Looks delicious Smoke! Yes please on the recipe!

[rwalters]

^^^What he said!!

[Michigan0626]

OK, the cook came out great. Here we go:

Last night, I rubbed the 3 lb chuckie down with SPG and in the morning I hit it with some gunpowder


Onto the 2 Star. If you get one or if you got one, get either the 3/4 or upper rack, it is the only way to fly.


Time to cut the veggies. I forgot to buy red onions so I used yellow. Got the seeded and veined penos in there, the green peppers, garlic and Wooster and Guiness.


7 hours later after being cooked at 250, the chuckie was 172 internal and onto the mixture we go


So after 2 hours in the 350 oven and an hour uncovered to cook down the juices we got this beautiful Pepper Stout Beef


Wait we need bread. We recovered the goodness and set it in the oven and let it stay warm.

Fired up the MAK to 400

Lets bake some french bread


Is there anythng the MAK cant do?


Opened up the lightly smoked perfectly baked bread and added some Provolone and filled em up. Into the broiler for a quick minute.

BBQ's greatest recipe comes out perfect in a MAK pellet grill

1) This should get its own recipe page so I can book mark it because that looks damn delicious.
2) What is gunpowder?

[smokeasaurus]

Here is the recipe for Larry Wolfe's Pepper Stout Beef  "BBQ's greatest recipe"
Larry has more recipes over at his blog, the wolfepit and over at you tube
http://www.letstalkbbq.com/index.php?topic=16728.msg222476#msg222476

Now Gunpowder is a char seasoning that is really great on beef. Many spice companies are adding it to there arsenal but here is the big three

My favorite is Southern Flavor Charbroil Seasoning. Made in Alabama you can get -3 15 oz bottles for under 20 bucks!!!

https://southernflavor.com/

https://www.sureshotsids.com/

https://www.hardcorecarnivore.com/products/hardcore-carnivore-black

I know this is a MAK review but I betcha in the spirit of BBQ, Mr BBQ will be Ok with this little seasoning side track we are on   I tell you what, Gunpowder and a MAK is a winning combo

[Michigan0626]

My wife loves the blackened charred bits on grilled meat. I never knew they made it into a seasoning. I will have to get some of this. Especially for smoking without having to subject the meat to scorching temps to get the char. Thank you for the revelation.

[smokeasaurus]

My wife loves the blackened charred bits on grilled meat. I never knew they made it into a seasoning. I will have to get some of this. Especially for smoking without having to subject the meat to scorching temps to get the char. Thank you for the revelation.

no worries. I like the Southern Flavor because it also has a tenderizer in it. The char seasonings do get a bit salty. Start off lite and work your way up.

Try a chuck roast in a crock pot with Southern Flavor........so good....... 

[Pappymn]

Dang it Smoke. You cost me money this morning


Sent from my iPad using Tapatalk

[rwalters]

Dang it Smoke. You cost me money this morning


Sent from my iPad using Tapatalk

...and in this case, that’s a bad thing?

[smokeasaurus]

Dang it Smoke. You cost me money this morning


Sent from my iPad using Tapatalk

Sorry pappy, but you will be better off in the long run 

[Michigan0626]

Here is the recipe for Larry Wolfe's Pepper Stout Beef  "BBQ's greatest recipe"
Larry has more recipes over at his blog, the wolfepit and over at you tube
http://www.letstalkbbq.com/index.php?topic=16728.msg222476#msg222476

Now Gunpowder is a char seasoning that is really great on beef. Many spice companies are adding it to there arsenal but here is the big three

My favorite is Southern Flavor Charbroil Seasoning. Made in Alabama you can get -3 15 oz bottles for under 20 bucks!!!

https://southernflavor.com/

https://www.sureshotsids.com/

https://www.hardcorecarnivore.com/products/hardcore-carnivore-black

I know this is a MAK review but I betcha in the spirit of BBQ, Mr BBQ will be Ok with this little seasoning side track we are on   I tell you what, Gunpowder and a MAK is a winning combo

So I looked at these. Southern Flavor does not have an ingredient list.  Sids has a ton of stuff including MSG. Hardcore Carnivore has only spices in its ingredients. To me it looks like HC has a higher charcoal content. I can see that being great on a hard seared steak. What about for a big beefy brisket?

[smokeasaurus]

My go too is Southern Flavor.  Trust me it is good stuff.

[Michigan0626]

Smoke, so yesterday I bought the full upper grate to work a setup like yours. Cook on top with a pan underneath. My question to you, what do you think of getting another solid full size rack for the bottom instead of split grates?  Any usefulness to that?

[FinsnFeathers]

^^^What he said!!

Ditto!

[TentHunteR]

Smoke, so yesterday I bought the full upper grate to work a setup like yours. Cook on top with a pan underneath. My question to you, what do you think of getting another solid full size rack for the bottom instead of split grates?  Any usefulness to that?

I'm getting ready to order a second full upper rack, because occasionally I have a need to cook a full load of chicken for a party, etc., and the chicken needs to be swapped (upper/lower racks) half-way through the cook. 

Two full upper racks will make a task like this easy as you can just carefully swap the two racks instead of having to move the chicken pieces.  Otherwise, I don't really see a lot of advantage.

[teesquare]

Smoke, so yesterday I bought the full upper grate to work a setup like yours. Cook on top with a pan underneath. My question to you, what do you think of getting another solid full size rack for the bottom instead of split grates?  Any usefulness to that?

I'm getting ready to order a second full upper rack, because occasionally I have a need to cook a full load of chicken for a party, etc., and the chicken needs to be swapped (upper/lower racks) half-way through the cook. 

Two full upper racks will make a task like this easy as you can just carefully swap the two racks instead of having to move the chicken pieces.  Otherwise, I don't really see a lot of advantage.

My set up for this situation is a little different. I use a baking pan - with shallow sides. About 1/2" tall walls. Then I place a thin wire rack on top of it. One that fits this size pan or is slightly smaller is perfect. Now - I place the item to be cooked on the wire rack sitting on the baking pan. When the cooked item is cooked -whether it be a chicken or butt, etc... I can pick up the baking pan, and set it another one in the spot where I had the last one cooking.