1- 1-1/2 inch thick rib chop per person
Citrus-Garlic Paste
8 medium sized garlic cloves, peeled and chopped (1/4 cup)
6 Tbsp. orange juice
2 Tbsp. white vinegar
2 Tbsp. olive oil
2 Tbsp. oregano
1 Tbsp. cumin
1 Tbsp. ground black pepper
2 teaspoons sea salt
2 teaspoons lime zest
1 teaspoon lemon zest
In a glass bowl, add all ingredients-except chops. Thoroughly mix until a thick paste is created. Rinse and dry chops. Apply a uniform layer of paste on each side of chop. Set aside. Remove Flame Zone™ cover and start grill. Adjust setpoint temperature to 450 degrees. Pre-heat grill, approximately 10 minutes Place each chop over Flame Zone™ area and sear for approximately 4 minutes per side. Turn over every 5 minutes, for a total cooking time of thirty to 40 minutes, or when chops reach 160 degrees internal temperature. Remove from grill and serve.
˝ cup Macadamia Nuts, slivered
˝ cup grated Mozzerella Cheese
˝ cup grated Monterey Jack Cheese
4 oz fresh or canned crab meat
4 oz fresh or canned bay or small shrimp
2 Tbsp. cooking sherry
1 tsp. MAK GRILLS Fish Rub per each side of fillet
Alder, Maple, Mesquite or Hickory pellets
Cover flame zone of your MAK GRILL and set your grill to smoke mode. Sprinkle MAK GRILLS Fish Rub on both side of fish fillets and place fillets on grill and close lid. Mix sherry, crab and shrimp in small bowl, put mixture in oven safe bake dish and set on grill and close lid. Smoke fillets for 15 minutes, then change temperature to 275 and continue to cook until fish flakes easily. Remove fillets from grill and place in oven safe bake dish. Top fish with nuts, then crab mixture and then with grated cheeses. Place dish in grill and close lid. Continue to cook until cheese is melted, about 15 minutes. Serve over mashed potatoes, and with a Caesar salad.
1 medium-sized russet potato per person
2 tsp. olive oil
2 tsp. MAK Bird or Cajun Rub
aluminum foil
Any variety of pellets
Wash potatoes and towel pat dry. With a knife, cut a slit lengthwise in the potato to approximately 1/4 inch from the ends. Coat each potato with the oil. Lay a square of foil slightly larger than the size of the potato on the counter. Sprinkle the rub on the foil, then roll the potato over the rub to obtain a light coating all over the potato. Wrap the foil around the potato. With the Flame Zone™ cover in place, start the grill, adjusting the setpoint temperature to 350 degrees. Pre-heat grill , approximately 10 minutes. Place potatoes in center of cooking grill and cook for approximately 60 minutes. Get ready to enjoy the best potato ever!
1-medium sized red delicious apple or Bartlett pear per person
2 Tbsp. brown sugar
1 Tbsp. raisins or dried fruit of your choice
1 tsp. ground cinnamon
1 tsp. water or spiced rum
1/2 tsp. sliced almonds or hazelnuts
Apple, Cherry or Maple pellets
Cut off 2 inches from the top of the apple or pear. Core out the center, to create a bowl,leaving about 1 inch thick flesh inside. Pierce the flesh with fork. In a bowl, mix together brown sugar, cinnamon, dried fruit and nuts. Put this mixture inside fruit, leaving about a half-inch from top. Add water or rum to the mixture. Wrap in foil, leaving about two inches of the outside of the fruit exposed. With the Flame Zone™ cover in place, start grill and adjust setpoint temperature to 300 degrees. Pre heat grill for 10 minutes. Place the fruit in the center of your cooking grid. Cook the fruit for 30 minutes. Then adjust setpoint temperature to Smoke. Smoke for approximately 15-30 minutes until the fruit becomes tender, BUT NOT MUSHY to the touch. Once done, carefully remove from the grill, remove foil, place in bowl and add a small scoop of premium vanilla ice cream on top of the pear. You can also quarter the pears is you prefer---for breakfast, eat without ice cream, or add to your oatmeal or hot cereal.
1-1/2 cups cornmeal
1 cup all-purpose flour
1 Tbsp. baking powder
1 Tbsp. sugar
1 tsp. salt
3/4 cup grated Sharp cheddar cheese
2 medium-sized jalapeno peppers, seeded, chopped
4 green onions, chopped
1 cup buttermilk
1 8.75 oz. can creamed corn
2 eggs, beaten
1/4 cup vegetable oil
Apple, Hickory, or Mesquite pellets
Combine cornmeal, flour, baking powder, sugar and salt in mixing bowl; mix to blend. Stir in cheese, peppers and green onions. Pour buttermilk into 2 cup glass measuring cup; add cream corn, eggs and oil; mix to blend. Combine buttermilk mixture with cornmeal mixture; stir until just blended. Pour mixture into 9-inch square cast iron baking or loaf pan. With the Flame Zone™ cover in place, start grill and adjust setpoint temperature to 450 degrees. Allow grill to pre-heat for 10 minutes. Place pan on grill and cook for 25 to 35 minutes or until wooden pick inserted into center of cornbread comes out clean. Remove from grill; place on wire rack to cool. Cut into squares or slices.
