Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: RickB on September 12, 2013, 05:37:02 PM
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Going to do some grillin this weekend so let's get the Mak ready to go. I love my grillgrates but I needed a little more territory than my two grates provided. So add more grates.
Full sear pan on
(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1894_zpse5a746ef.jpg)
And the grillgrates
(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1895_zpsc75a9c93.jpg)
Ready for the weekend! Now just what exactly am I going to grill? Get the wheels turning! :D
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Anything with lobster is good.... lobster burgers....coconut lobster.....lemon pepper lobster.....lobster etouffee...lobster gumbo....ad infinitum... ;D :D ;D
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the entire surface covered w/ grill grates doesn't screw up your air flow on your mak?
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That is one clean Mak. Cook a big greasy shoulder with a fattie chaser ;D
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the entire surface covered w/ grill grates doesn't screw up your air flow on your mak?
I'll let ya know Spark! So many holes I cant see how thats going to be a problem. But I have heard that rumor before. I think I can compensate by leaving the smoker box open.
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I have the same arrangement when I want uber- high heat sear on the MAK. Set the MAK at 350F - and the GrillGrates will hit around 550F.
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If I had a hot grill and my choice of meats right now, I think I would be in a Porterhouse mood.
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My guess is a dry aged rib eye and lobster ;)