Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: Lemonhead78 on January 01, 2019, 05:19:49 PM
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2 for 2 so far because I loved both meals now off the mak. These were cooked at 250 for about 2 and a half hours. I layered them with killer hogs a.p seasoning and than sprinkled with my homemade Memphis dust. I basted with a Carolina vinegar sauce every half hour. I supplemented extra smoke with an amazin tube. Used hickory. Served with rice and pineapple salsa. (https://uploads.tapatalk-cdn.com/20190101/eaa012c066bc601664e813da58250b83.jpg)(https://uploads.tapatalk-cdn.com/20190101/b26454068bbde344cdf49d44366c4cb4.jpg)
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Nicely done...YUM! I am not much of a chicken breast guy...but I’d devour one of those :)
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Very nice looking cook!
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Those do look mighty tasty.
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That looks most excellent
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Nice cook.
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Nice !!
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Good looking grub.
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Delicious!
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NICE!
Just curious why you used the amazin tube? At 250 the MAK still smokes great.
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NICE!
Just curious why you used the amazin tube? At 250 the MAK still smokes great.
Your right about that. I won’t use it next time. I’m still learning the grill
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NICE!
Just curious why you used the amazin tube? At 250 the MAK still smokes great.
You will often hear - especially from folks that are new to pellet cooking - that they do not think the pellet grill gives them enough of a smoke profile...That is because of 2 things that come to mind:
1. Their tastebuds have adjusted to a heavier smoke ( too much to most experienced cooks) that predominates the flavors of the meat and prep. No right or wrong here...just a natural progression thru experience that most figure out after they want o stop belching smoke and having the aftertaste of a creosote fence post in their mouth :D :D :D.
2. We are all different as humans. So - it figures that our abilities and sensitivities to taste and smell ( inter-connected ) can be different from person to person. Just like a person that has been a tobacco smoker for years - then quits...will tell you that they can't believe how much more they now have increased their ability to taste and smell. There are other reasons - such as trauma via injury or surgery that damages smell/taste, certain childhood diseases has been known to affect our senses as well. In other words, when it comes to how much or little smoke is "good"...Your mileage may vary ;)
MAK has the best controller I have ever used for producing "good" smoke. I think of good smoke as that nice blue-gray color, and not white ( creosote flavor...) smoke. It allows you to determine the intensity of the smoke by the temp - and the amount of smoke via the smoke setting. Something about their programming just ...works so well.
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Looks awesome!