Jump to content

Leaderboard

Popular Content

Showing content with the highest reputation on 08/28/2021 in all areas

  1. Hello all, this is Jeff and I just picked up an Akorn Jr in the last week and discovered this fine place soon after. Looking forward to many great meals for my wife and I as well as a few things for my coworkers. My wife is a bit of a pescatarian so I'll be hunting through the site for fish, vegetarian, and vegan ideas. That being said, the first cook will be a simple whole chicken for my coworkers and I. Should be lighting the fire in an hour or so.
    3 points
  2. Yeah, just something special about kamado chicken to be sure. Seems like 5+ Lbers are all you can find in most markets these days. I miss those little 2 1/2 lbers they used to have. My chickens take about an hour as well. I cook them at 375 and let the temp climb to 425 at the end of the cook. They come out about the same color and extremely moist. When you tented the chicken it was like putting it in a steam bath, and that is why the skin was soft. If you want it crisp you can put the chicken uncovered in the fridge for a couple hours before your cook to air dry, but even then if you tent it, the skin will probably soften up. In my book crisp skin only lasts a bite but moist chicken lasts the whole meal. I used to seek crispy skin, but not so much lately. Very nice cook, Sir.
    2 points
  3. Holy cow is that a juicy bird. Skin seemed crispy when I brought it off the Akorn. Seems to have lost it during the 30 minutes of rest under aluminum foil. Not the end of the word though. My wife's twin sister happens to be over and she seems a bit blown away by how moist and smokey sample was. Definitely a simple cook as intended but an eye opener none the less.
    2 points
  4. Hello just found this forum and I actually pick up my Akorn this afternoon. I plan to use it starting as I already have my chicken in some brine, fresh veggies, corn, chicken links, and a few other things that I plan to test the grill out with so this forum will be very helpful. I got the Akorn grill for a mere $60 with two bags of lump charcoal, grilling accessories, grill cover and it's been lightly used not to mention only about a year old. Anyway I look forward from learning from this group... Wayne
    1 point
  5. Hi all, The other day when I was at my favourite place on earth - the butcher, I picked up an Argentinian Entrana steak. I wasnt sure what it was but figured it seemed like a flank or skirt steak. So I thought Id give it a go. Got home, did my research and its basically skirt steak. Which is one of my favs so totally happy. Marinated in a chimichurri marinade. Then grilled at a high temp, flipping every 30 seconds or so till it was internal temp of 55c. Served up with a bit of grilled corn, a tomato salad and sweet potato chips.
    1 point
  6. To quote an SD icon, "That escalated quickly!" 5lb chicken done in an hour. Didn't quite expect that. Dome temp for the hour warmup was saying 400. I've got a charbroil wireless temp gauge that was just sitting on the grate saying 460ish. Had the deflector plate in with a drip pan on top. Had the chicken on a soda can holder thing with just a a little water in the can. Chicken coated with only grapeseed oil and salt and pepper. Once the chicken went in the dome temp held at 350 for the entire hour. Had one probe in the chicken and a second on the grate. The grate probe held 300 for the duration of the cook. In at 1100 and out at 1200. Checked the internal temps with two different thermometers. Both had 170+. Bird is currently sitting in a pan covered with foil. With be testing it shorty.
    1 point
  7. Saw this in an Alton Brown post, use code QQGRILL, good for ~2 weeks. Post said it was good on anything in your cart. Time for a PKGo!
    1 point
  8. Welcome, Jeff. Glad to have you and your Akorn with us. Those little grills can cook up a storm . This is one of my very favorite fish dishes, best thing about it is my wife loves it. Fish Picatta over linguine. I add sun-dried tomatoes for color. If your interested I can give you the recipe for the sauce. Fish is a straight up easy cook, I pull mine at an IT of 120. Happy cooking.
    1 point
  9. Jeff. I eat a lot of fish, shellfish and vegetables, almost no red meat anymore. Check out my most recent post re: Summer Vegetable Tian. I look forward to seeing your fish and vegetable cooks.
    1 point
  10. @A.O. pizza is baking but in a lot of cases it doesn't matter which coal you use when you are doing pizza if you are cooking really hot. Even the coals that are not fully carbonized like the KJ, fogo, and JD will be cooking hot enough that the volatiles will be completely combusted and won't provide a recognizable flavor element to the cook. Even if it does, its light enough that it's not a problem. If you are baking at 300-375F, coals like KJ can leave horrible flavors on something like a pie, cobbler, or pound cake. I realize that most people don't use their grills for stuff like that but I do.. lol
    1 point
  11. Let me start by saying that I haven’t been using the Akorn too often this summer. The lockdown has really affected my interest in a lot of things including cooking for friends and family. That is also why the following didn’t get done in time for the summer challenge. Earlier this summer our local cancer centre and now covid ICU announced a fund raising effort called the Grand Grill. The idea being that you would invite friends or family for dinner and they would donate to the event directly through the hospital website. Kinda like running a 10k fundraiser race except with food. I set up an account and named it “The Kamado Guru Tribute”. I want you all to know that I appreciate all that you've taught me these last 10 years and thusly named it in YOUR honour. I have asked that all donations to my page be used for immediate needs in either the cancer or covid areas. I asked my sister to assist me and she sent the link out to her high falooting friends. Within hours it was sold out and we exceeded our goal four-fold. We had planned on serving pulled pork on a bun with some slaw and another salad. We have now added fresh Corn and field Tomatoes, beer from my S-I-L’s brewery and I have had to buy extra of everything since we have been overloaded with requests to attend. Ontario is now in level 3 and we are allowed to have open groups. Turns out that all of these seniors have been hiding away for 18 months and are chomping at the bit to get out of the house and tomorrows the day! So I have the Akorn going now and just put four pork shoulder roasts on with another to go in the morning. These four will come off at 11pm and go into slow cookers to finish overnight. The Akorn is making groaning sounds from the weight of the meat! LOL I think this is going to work! More to follow.
    1 point
  12. Very well done Sir.
    1 point
  13. The 3 series cart requires about 5 minutes of assembly.
    1 point
  14. Congratulations. Looks like a splendid time for all.
    1 point
  15. JeffieBoy

    Re-useable drip pan?

    @Warpster i buy these at the local Dollarama. They make great drip pans for my big Akorn. Fairly shallow, rigid, good diameter and when done my cook I simply drain/scrape them off into the green composting bin, then toss into the blue recycling bin. At a buck and a half they make it easy to keep three of four in the garage.
    1 point
This leaderboard is set to New York/GMT-04:00
×
×
  • Create New...