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  1. BKING!

    Smoked Salmon Chowder

    Looks great! Recipe?
  2. BKING!

    Smoked then fried bologna sandwich

    I might try that next time. Get more surface area crust on the griddle=more flavor.
  3. BKING!

    Smoked then fried bologna sandwich

    Smoked at 210 deg on Mak 1 star for about 2.5 hours then sliced and fried on the camp chef 900 griddle. Butter toasted sliced bread with lettuce, tomato, and mayo. Thanks for looking!
  4. BKING!

    Got my first pellet smoker, food has no smoke flavor.

    On my Mak I do 200 deg for 6 hours on baby backs on the top rack. The top rack is actually closer to 220 deg since the thermocouple is located on the bottom rack. I also do smoke setting for a couple hours then bump up to 225 deg for ribs, butts, and brisket. Both give a good result. 275 deg is...
  5. BKING!

    Cajun chicken sandwich

    It’s less salty than creole seasoning. I think it’s perfect. Tastes a lot better too
  6. BKING!

    Cajun chicken sandwich

    I’d highly recommend getting one. My best tasting food comes off of my camp chef flat top
  7. BKING!

    Cajun chicken sandwich

    I did 4 Cajun chicken sandwiches using chicken breast. Used the Weber Cajun seasoning and toasted the buns with butter. I do want to try boneless skinless chicken thighs next time although this was very juicy. Thanks for looking!
  8. BKING!

    Mississippi Poboy (Malcolm Reed)

    Looks great! I love Malcom’s recipes
  9. BKING!

    Reverse Seared Pork Tenderloin

    That plate looks right up my alley. I would need at least 5-6 more slices of tenderloin though!
  10. BKING!

    Mak vs kettle and my ramblings

    My bad lol. I said Jeff blonder.
  11. BKING!

    Mak vs kettle and my ramblings

    Yes wind can definitely affect combustion in the kettle!
  12. BKING!

    Mak vs kettle and my ramblings

    I think when collecting anecdotal evidence from others on forums when researching I came across your posts lol. Thanks for your wisdom.
  13. BKING!

    Weber 26 kettle pulled pork!

    Coated with kosmo q dirty bird, killer honey bee, and cow cover! Smoked with hickory and cherry chunks. Waited for smoke to turn invisible before putting meat on. Wrapped and finished in oven. Thanks for looking!
    • BKING!
    • Thread
    • Replies: 9
    • Forum: Pork
  14. BKING!

    Mak vs kettle and my ramblings

    So while I was unable to do a direct comparison between a Mak cooked shoulder and a Weber kettle cooked shoulder, I was able to come to some conclusions. I feel like since I have easily put 50+ shoulders, 10+ packer briskets, over a 100 pounds of chicken, and among other things on the Mak, I...
  15. BKING!

    First jerky

    Looks great!
  16. BKING!

    Shrimp, steak, and chicken fajitas

    I never thought I’d use all the space on the 6 burner but you will find ways...
  17. BKING!

    Shrimp, steak, and chicken fajitas

    This was at least as good as our Mexican restaurants. Our restaurants are pretty decent, not great. I always just buy the Taco Bell fajita seasoning lol.
  18. BKING!

    Shrimp, steak, and chicken fajitas

    What do you do mostly? I’ve neglected my griddle for a few months. I don’t know why either.... it’s my best cooking lol
  19. BKING!

    Pellet smoker

    I’ve heard their controller was awesome. Build quality is good too I hear.
  20. BKING!

    Shrimp, steak, and chicken fajitas

    Decided to use the 6 burner camp chef for this one. Chicken, steak, and shrimp seasoned with fajita seasoning. Also added green peppers, onions, and tomatoes. I topped mine with hot sauce. No wrap for me! Pictures tell the rest of the story.
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