Couple of quick and dirty meals on the MAK 2 this week ...
Finished off a “Ready to Cook” Ham left over from Christmas. Too bad you can only get those kinds of deals on Turkeys and Hams during the holidays cause it should be enjoyed on a regular basis. 250ºF using Hickory till the IT hit 160ºF. Took 7 hours for this 9.6 lb Ham.
The money $shot … A few slices of Hickory Smoked Ham served with a side of Scalloped Potatoes, and Green Been Casserole …
Simple brined Chicken on the MAK 2 and Baked Potatoes in the SRG. The basic brine consisted of ½ gallon of water, ½ cup of Kosher Salt, and ½ cup of Sugar. Brined the chicken parts for 2 hours in the fridge. Rubbed Annie’s Roasted Garlic EVOO and McCormick Grill Mates Montreal Chicken Rub On/Under the skin. The baked potatoes were rubbed with Annie’s Roasted Garlic EVOO and Fagundes Seasoning.
Chicken roasting in the MAK 2 Star at 325ºF with Hickory while the spuds are baking in the SRG on HIGH with the Lid OPEN until the spuds reached an Internal Temperature (IT) of 210ºF. Took 1½ hours for the spuds to come to temp.
Took 1½ hours for the Chicken parts to reach the proper IT of 170ºF in the breast and 180ºF for the legs and thighs. Rested the chicken for 20 minutes under a foil tent before serving.
The money $shot … A Brined Chicken Breast, Baked Potato, and a nice Spinach Salad …
