After a lot of research on different Forums I chose to cook a few racks of Pork Loin Backribs at 250º rather than the 225º I normally use. Dusted with some Fagundes Seasoning Preheated the MAK 2 Star to 250º … Read More
Found a nice 5lb Rack of Pork, Bone In, at Costco and decided to cure and smoke it with Hickory. Found some Hi Mountain Buckboard Bacon Cure at Bass Pro Shop but didn’t know how long to cure it. I … Read More
For a quick and dirty meal you can’t beat a little fresh Red Snapper fillets. Found these on sale at my local Market. Sprayed the Frog Mat with some PAM. Lightly coated both sides of the Red Snapper fillets with … Read More
First shot at a couple of 6 lb Pork Shoulder Boston Butts using my MAK 2 Star Pellet Grill. Rubbed the Butts with Carolina Treet and John Henry’s Texas Pig Rub. Wrapped in plastic and set in fridge overnight Took … Read More
I like to season as much under the skin as possible on Poultry as I do on the skin. So I skinned some Chicken Leg Quarters carefully to keep the skin intact and rubbed the chicken with some Roasted Garlic … Read More
