Some recent cooks...

[rwalters]

Haven’t posted much lately, but the cooking surely hasn’t slowed down. My family has to eat, and I am more than happy to feed em’

Just for fun, here’s a few pics I have snapped over the past couple of months. All cooks have been done on the MAK 2 Star... which has hands down become my favorite cooker of all time...

First up is “tomato raisins”... an excellent addition to salads.







Next up... a mess of ribs for a fundraiser... with a few held back for us... lol.





Good ole’ Tri Tip.




Boneless/skinless thighs for a chicken salad.





Flanken style Korean beef ribs.






Grilled chicken.




Brisket.







Protein style burgers.





Hope everyone has been doing well and has been able to spend some good time cooking and feeding friends and family

[ronman451]

Good looking grub! A couple of questions, if you don't mind...

1. Are those drops of olive oil on top of the tomatoes? Or is that just water from rinsing?

2. Can you describe your technique for the Korean beef ribs? I've been eyeing some of these cuts at the butcher but I've never done them before...

[rwalters]

Good looking grub! A couple of questions, if you don't mind...

1. Are those drops of olive oil on top of the tomatoes? Or is that just water from rinsing?

2. Can you describe your technique for the Korean beef ribs? I've been eyeing some of these cuts at the butcher but I've never done them before...

Thank you kind sir!

Regarding the tomatoes:
You are seeing droplets of water from where I poked each tomato with a fork. It’s necessary to allow the moisture to leak out during the cooking process. Thought it was a cool pic


Directions: Poke each tomato with a fork so juices release during cooking - place on a wire cooling rack or frogmat - cook tomatoes on upper grate w/fork holes down for 6 hours with Pellet Boss set to 200°. Remove and cool. Really good stuff!! Add to that a mess of MAK cooked chicken along with a few other goodies and you end up with a really tasty salad

Regarding the Korean style ribs:
All I did was soak them in this for 6 hours...



From there they were placed on the MAK that was set to “Grill” and cooked for 4 mins on each side. Super easy!!

[HighOnSmoke]

Great looking cooks Robb!

[smokeasaurus]

I think you got this pellet cooking thing down pat 

[sparky]

Great, just when I move you come up with all this great looking food.

[Jaxon]

Come on, Robb...

Did you REALLY cook 15 racks of ribs at one time in the MAK?   Just askin'...

They look fantastic from here.

[rwalters]

Great, just when I move you come up with all this great looking food.

Sorry buddy

[rwalters]

Come on, Robb...

Did you REALLY cook 15 racks of ribs at one time in the MAK?   Just askin'...

They look fantastic from here.

Thank you and yes sir! 15 racks of St. Louis spares. Could’ve slipped one more up top. They were tight but cooked surprisingly even with minimal rotating.

[rwalters]

Thanks guys! This forum has been way to slow lately. Let’s see some cooking pics!!! And c’mon Sparky... my popcorn is going stale awaiting your next silent movie

[Pappymn]

That is some of the best food porn I have seen in awhile


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