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Showing content with the highest reputation on 11/19/2017 in all areas

  1. 4 points

    Prime Rib Ribeye Roast

    This was my first attempt at a Ribeye Roast, Prime Rib cook. I followed the cooking method from John Setzler's Dec 2014 Bone-In Prime Rib Roast video going from 500 degrees down to 350 but I used the salt and pepper rub from the Nov 2013 Prime Rib video. I picked up an 11 pound Ribeye Roast from Costco, following the 1 pound per person suggestion I had seen in other postings. It turned out very well!
  2. 2 points
    For myself, if I only wanted a smoker, I'd stick with my WSM (don't really know why I don't in any case except I lent it out to my son-in-law and I might not get it back anytime soon). I wanted a kamado for chicken, turkey, pizza and as near-as-nevermind unattended 12-14 hour cooks for butts. I suspect that short of a Komodo Kamado, I am being unrealistic but an Akorn with a Tip Top Temp device promises to be close or at least acceptable. (and shoes) Thank you for the kind words...too bad I don't know a KK dealer (or even a KJ dealer) who would like to trade. Here's more if you're interested: Instagram
  3. 1 point
    Thank you John Setzler for the guidance on the smoked burger project I had for work. Today we had a firearms day for our agency's Citizen's Academy and a graduation. I smoked forty 1/2 lb. burgers and finished them on the grill. My wife and I pre-prepared 10 lbs. of potatoes into bacon potato salad, and my wife made a lot of fresh salad this morning. All-in-all it was not a bad way to spend a Saturday morning while getting paid and it was an honor to cook for this group of citizens who've shown interest in learning about what my brothers and sisters do!!!! Here are some photos of the success! Oh yeah! My wife came with me today and was a huge help! One of my co-workers let her have some trigger time, so I took a break from the cooking to take some photos of her too!
  4. 1 point

    Practice turkey

    Smoked at 325 until the breast meat read 160. Bird was dry brined in a mixture of kosher salt, black pepper, riddled sage, rosemary and oregano. Then injected with ghee butter.
  5. 1 point

    Practice turkey

    Looks delicious!
  6. 1 point

    Practice turkey

    well my parents are out of town for thanksgiving this year so I had them over for football and dinner. They both said it’s about the best turkey either of them ever had.
  7. 1 point

    Practice turkey

    Looks great! How did it taste? Was the practice run a success?
  8. 1 point

    Guilty Pleasure / Shave and a Haircut

    This is one of my nerd hobbies as my wife calls it. I have been a wet-shaver for the last dozen years and a member of a large, worldwide, shaving forum. A common misconception is that modern barbers always provide good shaves when more often that not they are subpar. If you have found on outlier, good for you but I would rather not have a stranger give me a shave. It is not a matter of trust but one of experience--I know my face/beard better than anyone else could. I can get a wet shave anytime I want.
  9. 1 point

    Tip top temp test.

    Those instructions are for Kettle style cookers, not Kamados. Fill up your fire box with lump and light it. After 5 to 10 minutes close the top and set the TTT on where you think you will want your temp. I use a 2.3 for 225 230 degrees. Leave bottom vent about half way open. When you get within 50 degrees of your target temp close the bottom vent to around a 1 or maybe smaller. Once temp settles you can increase the TTT setting if you need more heat.
  10. 1 point
    Duck is probably one of those things I'd have a hard time cooking to proper temperature at home. Probably because I'm so used to poultry=well done. I'm the same way with pork. I will get it medium to medium well at a restaurant but at home- I always cook it well done. It's just something in my head I think.
  11. 1 point
    Temperturature is not as affected by the mass and temperature of the item that you are cooking. Also, because the mass of a KK (which is extremely significant) is huge, it is not as effected by external factors. For example, I can light a fire, set the vents, and leave for the store. When I get back it is at the temperature I want. For low and slows I can set the vents and in the morning it's right where I want it.- and this was within weeks of getting it. The risk of letting your fire get too hot doesn't mess up the cook the way it does on an Akorn. Because there is so much mass that needs to come to temp that hasn't heat soaked so if you leave the lid open a little too long, it is no big deal. (Probably not the case if it got to roaring inferno style- but I have never had that happen). kKs have just a ton of mass so it also takes it longer to get to temp and heat soak in most cases. The mass radiates heat around the food giving you better browning (I assume this would be similar in any ceramic grill, but I do not have any experience with them). These are all relatively small things that my kk makes easier. I still turned out EXCELLENT food on my Akorn. Anyone who says you can't is lying.
  12. 1 point

    Turkey trouble

    Last year I smoked my T-day turkey at 325 using a Digi-Q and the dome thermometer was off by 50+ until right when the bird hit 163, then it was spot on. At that temp with apple wood skin color was beautiful. It was also done at 165 waaaay faster than any of the charts you see, 12 lb bird was about 2 hours.
  13. 1 point
    i got my keg at a great price because it was hit by a fork truck. I can't testify to bomb proof, but it is fork truck proof. That forklift had zero impact on my baby's performance. And just left her with a little beauty mark.
  14. 1 point

    Stuffed Joetisserie Turkey?

    If I tried that, instead of Smoked Turkey with Stuffing, I'd end up with Stuffing-Smoked Turkey. ;)
  15. 1 point

    Air Fryer or Instant Pot?

    No experience with air fryers at all. I did get an IP just a few weeks ago and have been enjoying its versatility since. I cook a lot of soups and stews during the cooler months and I believe the IP will be very handy.
  16. 1 point

    Air Fryer or Instant Pot?

    Kohl's is the one store both me and Mrs skreef like. She can go off clothes shopping while I wonder around the kitchen section. Kohl's kitchen section is almost as big as Bed Bath and Beyond's kitchen section.
  17. 1 point

    Air Fryer or Instant Pot?

    I find it amazing the savings my wife gets at Kohls. When she comes home she starts spouting off all the different price cuts she got on the item and I'm surprised the store doesn't owe her money after she gets done with the coupons. She's a keeper.
  18. 1 point

    Stuffed Joetisserie Turkey?

    I'm no seamstress..... but I suppose it would be fun watching the stuffing fly out of the turkey as it spun about.... I know that we've seen some posts with rotisserie turkey's cooking rather fast. I wonder if the stuffing would be at a safe temperature when the rest of the bird was done? Maybe this is how they do it in the clink. And then carve it with a sheave.... (Sorry, but I can't talk about Martha without making a prison reference...it's just impossible for me.)
  19. 1 point
    Excellent cook and challenge entry. Looks delicious.
  20. 1 point
    The biggest challenge with that is actually being patient enough to not change the vent settings when you see a slight temperature change. Leave the vents alone and the Akorn will correct itself. Once you start chasing temps though, yes, you'll be doing it every 20 minutes or so. The key (with any Kamado) is to learn what vent settings yield you a certain temperature. A lot of people start freaking out over 10/20/40 degree temperature swings. It's not that big of a deal if it fluctuates a bit over a long cook, you're still going to see the same result in the food quality, with a lot less headache than you'll have if you start chasing temps.
  21. 1 point

    Air Fryer or Instant Pot?

    Just don't have the extra money at the moment. Putting son through college with next semester bill due Jan 5th. Trying to take a weeks vacation for Christmas and then we have Christmas presents. One day I'll own both just not now.
  22. 1 point

    Air Fryer or Instant Pot?

    @BURGER MEISTER TY for your basic review. Sounds like you're leaninig towards the IP. Can you please vote in the poll. Would like to get a nice hard number between now and Black Friday.
  23. 1 point

    Rotisserie for akorn

    I have no problems using the JT on my Akorn. It seals up great. I will not the I have installed nomex on the top of the bowl and provides a great deal to the already good Akorn gasket. That said, I don't think it would be a problem if the Akorn was stock. If I get out tomorrow I will take a pic to post.
  24. 1 point

    Nothing but the money!

    Work has been chaotic for me and I get tomorrow off after 13 straight days. Of course it decided to rain tonight when I fired up the grill, but still had some very nice comfort food. Used a bit of cherry wood on this chicken with a medley of roasted parsnips, red potatoes, carrots, shallots, and garlic. Cooked at 400F for just over an hour. Thanks for looking.
  25. 1 point

    Air Fryer or Instant Pot?

    We looked at some reviews on the Nuwave but decided to go ahead and get one because lots of reviews are written by idiots that can't run a cereal bowl. But the overwhelming remarks were about the bowl getting stuck if you tried to remove it and add or remove food and or check for doneness, unable to get it back in. And they were right! It just didn't want to go back in. We got a different brand and they are kinda handy. Now the IP lives up to it's expectations. And like here, IP's have their own following and adamant supporters. I'd probably go for the IP if just getting one or the other.
  26. 1 point
    Looks like it was big success
  27. 1 point

    Thank you John Setzler! Burger Success!

    That guy she shot looks like a bad dude.... next time u having an event like this with some massive burgies let me know ahead of time. Would love to join in.
  28. 1 point

    speaking of low and slow...

    Briquettes no matter their composition produce too much ash for good burning in a Kamado.
  29. 1 point

    After 5 years of Service.....

    Its time to replace the main body of my Akorn. Ok, In Feb 2018, it'll be five years of owning this Akorn. The bottom part that holds the ash pan finally rusted out. I could have lived with out it, but I figured I might as well us the warranty. Minus the ash pan holder, the main body is in good condition. I also replaced the top lid gasket. In the next couple months, I'll get a new ash pan as its starting to show its age. The holder fell off after taking this picture. It was hanging on by a thread, a rusty thread. Nice and shiny! The old gasket has seen better days. Oh yes, brand new. Was easier than I thought. Looks a lot better and seals a lot better too. All assembled and doing a burn-in. I think I can get another 5 years out of it? Maybe more If I keep the bottom well oiled?
  30. 1 point

    DIY Brick Pizza Oven

    This is a kewl time lapse video showing a guy building a brick pizza oven. Unfortunately this is not me, I wish this was my pizza oven.
  31. 1 point

    My XL Egg restoration

    can't help but think of this gem, when i read your updates
  32. 1 point

    Tomato Pie

    This is based on a recipe that I found on the Cooks Country website. This is one of my favorite summer recipes, and with a little bit of wood smoke, this one is off the charts! 1 pie dough 4 large beefsteak tomatoes 1/3 cup mayonnaise 4 teaspoons cornstarch 2 cups shredded sharp cheddar cheese 4 green onions (sliced) Fresh basil - optional First, slice the tomatoes about 1/4" thick and place them on paper towels and sprinkle with salt. Let the tomatoes drain for about 30 minutes, switching out the towels after 15 minutes. After 30 minutes, press with more dry paper towels to remove as much moisture as possible. While the tomatoes are drying, bring the grill up to 350 with the deflector plate in place. Next, mix the mayo, cornstarch, green onions, and 1 cup of the cheese. Once the tomatoes are dry, start layering the pie. Begin by spreading out about 1/2 cup of cheddar on the bottom of the pie crust. Arrange 1/3 of the tomatoes on top of the cheese, then spread 1/2 of the mayo mixture and spread out some torn basil leaves. Layer with the next 1/3 of tomatoes and the remaining may mixture and more basil. Layer the last 1/3 of the tomatoes and a few full basil leaves and cover with the last of the cheddar cheese. Place in the smoker and cook for about 45 minutes until crust golden brown. Place on the counter and let it rest for a minimum of 1 hour before serving.
  33. 1 point
    This was a side dish to my meat and potatoes May 2016 entry. JERRI’S ROSEMARY AND BLUE CHEESE SCALLOPED POTATOES Serves 4-6 2 Tbs. butter 2 lbs. Russet potatoes, peeled and sliced into ¼ inch slices (about 5 cups) ½ sweet onion, chopped 1 tsp. salt ¼ tsp black pepper 1 tsp. fresh rosemary, minced ½ cup crumbled blue cheese ½ cup grated parmesan cheese ½ cup sour cream 1 cup cream ½ tsp. salt Preheat oven to 350 degrees F. Melt butter in 2 qt. baking dish in oven. Place potatoes, onions, salt, pepper and chopped rosemary in baking dish, stir to coat.(Note: potatoes could be parboiled to assure doneness, and then drain the potato water, mix in the onions, salt, pepper and chopped rosemary, and ½ the cheeses, stir and pour into baking dish. Proceed from no. 4.) Sprinkle with ½ of the cheese and stir together Whisk together sour cream and cream, pour over potatoes Top with remaining cheese Tap dish on counter lightly to settle the cream sauce and remove air bubbles. Bake potatoes for about 1 hour and 15 minutes, uncovered, or until browned and completely tender all the way through when poked with a knife. Serve immediately. OR: After baking and cooling, you can cover and refrigerate for up to 2 days; bring to room temperature and reheat in a 350 degree oven until hot.
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