Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: Preich on May 30, 2017, 09:49:37 AM
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So I also made three racks of rib (and a chicken, for my daughters who don't eat beef or pork).
Here are the ribs after dry brining a couple of hours and covered with Memphis dust:
(https://uploads.tapatalk-cdn.com/20170530/54745afddc06438969c1b0934539e268.jpg)
I had two racks on the lower shelf and one on the top shelf. Lower shelf cooked mix faster and we're actually overdone when I took them off, top shelf rack was perfect.
(https://uploads.tapatalk-cdn.com/20170530/9037ad7790fe43ed2c118cb6eabdabc4.jpg)
(https://uploads.tapatalk-cdn.com/20170530/1d8f712b0a0425dc9ca442c223263fdb.jpg)
I had the ribs on close to five hours. The lower racks probably should have come off at the four hour mark.
Here is the chicken on the smoker, which I dry brined overnight with some preserved lemon. Then covered with some Memphis Dust. I forgot to take a picture of it when done or carved. I heard it was good (I focused on the brisket); it looked very juicy with tender but not crispy skin;the two halves took about an hour and twenty at 225.
(https://uploads.tapatalk-cdn.com/20170530/0aa5319898f929fae1a3e94ad58ff934.jpg)
I am looking forward to the next cook, especially as I now have some useful knowledge on the quirks of the cooker (mine and MAK)
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Great looking cook - I'd be happy to take a plate of that off your hands.
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YUM!!! You seem to be putting that new MAK, to good use and enjoying it. :thumbup:
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Looks Perfect! :thumbup:
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Awesome cook!
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Good looking ribs, I am always available to help clean up a bone or two or three...........
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Preich---to get the chicken skin crispy, crank up the heat to 400F. also some folks brush the skin with melted butter as well, and that seems to help crisp it up.
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You seem to really be enjoying your 1 Star. Keep the good food coming.
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Preich---to get the chicken skin crispy, crank up the heat to 400F. also some folks brush the skin with melted butter as well, and that seems to help crisp it up.
Yes I'll try that next time, I ran out of time; I tried it at the very end but the MAK was taking a surprisingly long time to raise the temp so I gave up (and my daughters usually avoid the skin anyway).
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Great looking chow