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Grill_Boy

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  1. Like
    Grill_Boy got a reaction from JeffieBoy in Some basic info on the Akorn   
    I concur re: the junior model.

    I have both and believe the Junior is easier to temp-control.
     

  2. Like
    Grill_Boy got a reaction from ske1eter in Royal Oak Lump Charcoal Surprise   
    Ha... I keep hoping to find a big hunk of gold in my bags -
    I still like Royal Oak and will continue to use it.
  3. Like
    Grill_Boy got a reaction from lnarngr in What Kamado Grill is best?   
    Truth be told you ( nor your guests ) will 'taste' the difference between the more expensive vs the more reasonably priced kamado. But it appears as if you have the means to get whatever you want, and on that end I'd go with the BGE. Quality product no doubt and when coupled with FOGO you can't go wrong.

    For a lower class chump like me, the Char griller works like a champ, so much so that I deployed the Junior in the lineup as well... then built a world-class grill-hut around those two... actually my wife built it for me. Friends and family who are still using old-style grills ( and gasp.... gas!!! )  are astounded at what I serve. Little do they know...

    Good luck with your outdoor build - we are in the midst as well, a 4-phase project... doing the work ourselves.
     
     

     


     

  4. Like
    Grill_Boy reacted to Webber_Grills in Blasphemy   
    Cool. I was never much for the "imitation" vegetarian stuff. I do happily eat vegetarian meals at least a few nights a week, and there are lots of great ways to use a grill or smoker to help make them yummy - BUT - I really prefer things intended to be non-meat in the first place
     
    Mock meat burgers are getting a lot closer to the real thing, but I would much rather make something delicious out of fresh veg and put it in a bun
     
    We have close friends who are vegetarian, with one of them being "grossed out" by anything that has ever been touched by meat. We have a second couple that are observant jews (and thus kosher rules apply) and who also won't use anything touched by non kosher. 
     
    The solution - one many on here would certainly love - for me was to have a dedicated grill (a Jumbo Joe) that has never tasted meat of any sort (or anything else non-kosher). We have friends over, I have an extra grill, and I also have an overflow grill for vegetable sides. 
     
    LOVE grilled veg. 
     
    Today, I'm slow roasting cherry tomatoes and red onion and charring red bell peppers and some butternut squash. Served with couscous, it will be delicious.
  5. Like
    Grill_Boy reacted to jtemple in What Kamado Grill is best?   
    That's a hell of a setup. I wouldn't call that lower class at all. :D
  6. Like
    Grill_Boy reacted to len440 in What Kamado Grill is best?   
    The best kamado ? The one your using 
  7. Like
    Grill_Boy reacted to JeffieBoy in What Kamado Grill is best?   
    Hold the torch high brother!  - an Akorn user..
  8. Like
    Grill_Boy got a reaction from Lensi in What Kamado Grill is best?   
    Truth be told you ( nor your guests ) will 'taste' the difference between the more expensive vs the more reasonably priced kamado. But it appears as if you have the means to get whatever you want, and on that end I'd go with the BGE. Quality product no doubt and when coupled with FOGO you can't go wrong.

    For a lower class chump like me, the Char griller works like a champ, so much so that I deployed the Junior in the lineup as well... then built a world-class grill-hut around those two... actually my wife built it for me. Friends and family who are still using old-style grills ( and gasp.... gas!!! )  are astounded at what I serve. Little do they know...

    Good luck with your outdoor build - we are in the midst as well, a 4-phase project... doing the work ourselves.
     
     

     


     

  9. Like
    Grill_Boy got a reaction from JeffieBoy in What Kamado Grill is best?   
    Truth be told you ( nor your guests ) will 'taste' the difference between the more expensive vs the more reasonably priced kamado. But it appears as if you have the means to get whatever you want, and on that end I'd go with the BGE. Quality product no doubt and when coupled with FOGO you can't go wrong.

    For a lower class chump like me, the Char griller works like a champ, so much so that I deployed the Junior in the lineup as well... then built a world-class grill-hut around those two... actually my wife built it for me. Friends and family who are still using old-style grills ( and gasp.... gas!!! )  are astounded at what I serve. Little do they know...

    Good luck with your outdoor build - we are in the midst as well, a 4-phase project... doing the work ourselves.
     
     

     


     

  10. Like
    Grill_Boy got a reaction from KismetKamado in Blasphemy   
    Blasphemy some may say -
    I say:  I'll have another .!!

    The wife is vegan - so I picked some of this up as she has had one of these before at a fast-food-chain ( not to be mentioned ) and liked it.

    Formed 3 patties - threw them on the Akorn at about 425 degrees... cooked 3 minutes each side and pulled at 155.
    Package advises to cook to 160, a video I saw the dude pulled at 145... I went to 155 and they were great...
    If you handed me a real burger and this thing I would be hard pressed to tell you which was which.
     

     
    The things were bleeding... !!!

     
    Grill marks !!!!   ...  vegan cheese for the wife...

     
     
    The final product - I snarfed this thing - can't wait to do this again .!

     
     
  11. Like
    Grill_Boy got a reaction from Golf Griller in Blasphemy   
    Blasphemy some may say -
    I say:  I'll have another .!!

    The wife is vegan - so I picked some of this up as she has had one of these before at a fast-food-chain ( not to be mentioned ) and liked it.

    Formed 3 patties - threw them on the Akorn at about 425 degrees... cooked 3 minutes each side and pulled at 155.
    Package advises to cook to 160, a video I saw the dude pulled at 145... I went to 155 and they were great...
    If you handed me a real burger and this thing I would be hard pressed to tell you which was which.
     

     
    The things were bleeding... !!!

     
    Grill marks !!!!   ...  vegan cheese for the wife...

     
     
    The final product - I snarfed this thing - can't wait to do this again .!

     
     
  12. Like
    Grill_Boy got a reaction from lnarngr in Blasphemy   
    Blasphemy some may say -
    I say:  I'll have another .!!

    The wife is vegan - so I picked some of this up as she has had one of these before at a fast-food-chain ( not to be mentioned ) and liked it.

    Formed 3 patties - threw them on the Akorn at about 425 degrees... cooked 3 minutes each side and pulled at 155.
    Package advises to cook to 160, a video I saw the dude pulled at 145... I went to 155 and they were great...
    If you handed me a real burger and this thing I would be hard pressed to tell you which was which.
     

     
    The things were bleeding... !!!

     
    Grill marks !!!!   ...  vegan cheese for the wife...

     
     
    The final product - I snarfed this thing - can't wait to do this again .!

     
     
  13. Like
    Grill_Boy reacted to McGrumpy in Jr beer can chicken   
    My first go at a beer can chicken and first in the Acorn Jr.
    Plain unseasoned roast chook and a bit of apple wood for smoke.
    I put it in a drip tray straight on the difuser, it's the only way it would fit without touching the lid.
    I used Weber brand lump charcoal and cooked it between 180°c to 200°c for an hour and a half, will only do an hour next time.
     


  14. Like
    Grill_Boy got a reaction from lnarngr in Snowbound Lamb Shoulder   
    That doesn't look too baaaaaaaaaaaad...
    ( couldn't resist )

    Temps in upper 60's lower 70's at my house... last Thursday had to turn on A/C in the car....
  15. Like
    Grill_Boy got a reaction from JeffieBoy in Walmart clone of the AKORN Kamado   
    Hmmmm I'd rather pay a 'few' dollars more for the Akorn - looks very much like infringement -
  16. Like
    Grill_Boy reacted to rickcharles606 in Bone in ribeyes   
    so I went to our butcher and asked for 2.5” bone in tomahawk ribeyes. He comes back out with 3 steaks that are at least 3” thick and he cut the tomahawk handle off. I was less than happy, but decided to take them anyway because they’d cook up okay without the handle.
     
    Because of the thickness, I went at 225 until they hit 115, let them rest and come up to 122 while the Big Joe III got up to around 650, then seared them off for about 45 seconds per side. Rested again and bam! Ready to go...and served them up with some Cajun grilled shrimp. Delicious.
     
     
     
     




  17. Like
    Grill_Boy reacted to Lumpy_Coal in Pizzas   
    Made six pizzas on by Classic and my Big Joe last night.  Turned out great.  Temps were 450-500. I’m learning to let the kamado(s) come up to temp slower and spend more time heat soaking.  Also, to reduce stress and avoid ruining pizzas, I set the oven to low broil in case there’s a need to finish the top more so people will get desired crust...finishes perfect and you still get that same great taste.  


  18. Like
    Grill_Boy got a reaction from JeffieBoy in Christmas Turkey!   
    The next day - yea - the flavors will reveal themselves ..
  19. Haha
    Grill_Boy got a reaction from ckreef in HOW ARE YOU SPENDING CHRISTMAS EVE   
    Here's how I feel about 2020:
     
     



  20. Thanks
    Grill_Boy got a reaction from Golf Griller in Bison Back Ribs   
    Well they look good enough, would you do it again?
  21. Like
    Grill_Boy got a reaction from JeffieBoy in Why?   
    Beef SHORT RIBS...
    Most excellent - come in a pack of 2-4 and a bit pricey
     
    If I recall I cook mine bone down for quite a while at around 225-250 or so...
    I suppose at least 2  hours.
    Then I put them in a small aluminum pan with some water, salt, pepper , whatever and cover that up
    with tin foil for another hour or so...
    Then I put them back on the grill until they hit about 205 degrees...
     
    Take them off, wrap them in foil, put them in a paper bag for about 30 minutes.
     
    When they come out right be prepared to fight for the last one, I usually keep a baseball bat nearby...
     
    These are not my images but this is what I'm talking about:
     
     
     


  22. Like
    Grill_Boy got a reaction from daninpd in Five Course Prime Rib Dinner   
    That's illegal eating like that ain't it ??
    I'm calling my congressman .. there oughtta be a law
  23. Like
    Grill_Boy reacted to John Setzler in Prime Rib 101   
    It’s that time of year when the questions start flowing asking for advice on making that perfect prime rib for a Christmas feast.  I would like to take a few minutes to share my ideas and experiences with you on this amazing hunk of beef and how to cook it. 
     
    My FIRST and MOST IMPORTANT piece of advice on a cook like this is to AVOID doing experimental or first-time modifications to your process if you are cooking for an important meal. 
     
    My second piece of advice is that the prime rib cook is an EASY one, so do not sweat it!
     
    Buying your Prime Rib Roast:
     
    Buy your prime rib roast at least a week before you are planning to cook it.  You are going to want to start prepping the meat one to two days before the cook.
     
    How much do I need?
     
    I would suggest budgeting for a bare minimum of ½ pound per person.  I always like to go with ¾ pound per person.  If I have 1 pound per person, I’m not upset in any way either.  There is nothing wrong with having leftover prime rib, especially if you have a vacuum sealer. 
     
    Prime, Choice, or Select?
     
    If prime is not a financial burden, then do it.  You cannot go wrong there.  I will also say that I have never bought a choice grade prime rib roast that I was dissatisfied with in any way.  Angus beef usually falls into the choice category, but I have had some that looks as good as any prime roast I have purchased.  I would avoid select grade.
     
    Grass fed vs Grain fed?
     
    This one is a personal preference.  I am not a fan of grass-fed beef for many reasons that mostly concern the flavor of the beef.  Some of the best beef I have ever had has been grass fed and grain finished.  The grain in the diet is a major contributor to the intramuscular fat marbling that most of us want in a great cut of beef.  Most of the grass-fed beef I have bought in the past is mostly devoid of that marbling. 
     
    Bone in or boneless?
     
    Most of us are fans of the bone-in concept with it comes to big fat ribeye steaks and prime rib roasts.  I am not going to recommend one or the other but I am going to tell you that I prefer boneless when it comes to prime rib.  The only value I see in the bone is for presentation purposes.  If you need or want an interesting presentation, then go with the bone.  The reason I prefer boneless is because I find that the meat cooks more evenly.  The bone is shielding the meat from the heat.  It extends the overall cooking time by some small amount.  I would also rather have a more even browning on the outside of my roast.
     
    Prepping your Prime Rib Roast:
     
    The most important prep procedure on any prime rib roast is salting.  This is a big cut of meat and it can handle plenty of salt.  I like to salt mine 24 to 48 hours prior to cooking time.  This gives the salt a lot of time to work its way into the heart of the roast.  Most of us will be using a rub or seasoning blend on our prime rib roasts, which is fine.  I just recommend putting it on early.  Season the meat adequately and then wrap it up tightly in plastic wrap and toss it back in the fridge until you are ready to cook.  As a rule of thumb, a roast like this can easily handle 1 teaspoon of kosher salt per pound of meat.  Cut that in half if you are using regular table salt.  Be aware that most seasoning blends are less than 50% salt.  Since salt is an important flavor enhancer in this cook, we do not want to come up short when adding it. 
     
    My preference for seasoning a prime rib roast is keeping it simple and flavorful.  I would recommend using one of your favorite salt/pepper/garlic based seasoning blends.  I suggest avoiding seasonings that include herbs if your cooking technique is going to involve any searing.  More on that later.  I also like to truss my roast tightly with butcher’s twine to help it hold a nice round shape as much as possible.  This is optional but it’s my preference.
     
    Cooking Techniques:
     
    There are a lot of ways to cook a prime rib and we all have our favorites.  Choose whichever method you prefer but keep two goals in mind.  First, we do not want to overcook the meat.  Secondly, we do not want to scorch the outside of it either.  Yes.  It is true.  Scorching is not the same as caramelizing. 
     
    Target Temperatures:
     
    125°F - Rare
    135°F - Medium Rare
    145°F - Medium
    155°F - Medium Well
    165°F - Well Done
     
    Low and Slow:
     
    This is my preferred method. I like to set my grill up for indirect heat at 250°F with a light smoke.  I will typically use a single chunk of cherry.  I set the meat in the center of the grill, insert a temperature probe into the center from one end of the roast, and I will let it cook slowly until my internal temperature reaches 125°F.  When it hits this mark, I take it off, wrap it in foil, and let it rest for 20-30 minutes before slicing it.  I will get anywhere from 7 to 10 degrees of carryover cooking on a typical roast cooked this way.  It lands perfectly in my medium rare range close to 135°F.  When I slice into this roast, I have a perfectly even pinkness from edge to edge.  It is a perfect cook. 
     
    This method takes 2.5 hours, give or take 20 minutes on average.  This is also independent of the size of the roast.  These roasts all take about the same amount of time to cook because of their shape.  The only thing that makes one roast bigger than another is the length. 
     
    Sear, then Low and Slow:
     
    This is another method that I like, but I just do not do it very often.  IF you prefer a more seared exterior on your roast, take it out of the fridge when you are ready to cook and toss it in the freezer for about 30 minutes with the plastic wrap still on the meat.  Preheat your oven (or another grill) to 500°F while this roast is in the freezer.  After the oven has had 30 minutes to preheat, place your roast on a rack in a pan and set it in the hot oven for about 15 minutes to lightly brown the outside of the meat.  When you are happy with the browning, take it out and transfer it to your grill and follow the low and slow instructions above to finish the cook.  This method produces a great result. 
     
    Reverse Sear:
     
    The reverse sear technique involves following the Low and Slow instructions posted above and then searing the outside of the meat after the initial cook.  This is challenging to do properly and to do well on a roast like this.  Once the roast has been cooked via the low and slow method and has had a chance to rest, you can sear the outside of it by a couple different techniques.  You can sear over direct flames on your grill, you can sear it on preheated cast iron such as a griddle, pan, or Dutch oven, or you can use a flame device such as a torch to put a final sear on the meat.  Whichever method you choose here, be CAREFUL not to scorch the meat.  The meat is already cooked, and it does not take much to take it too far at this stage. 
     
    Rotisserie:
     
    The rotisserie is another method preferred by many to cook a prime rib roast.  With a rotisserie I still try to keep my ambient grill temperature between 250-300°F.  The rotisserie method cooks the outside of the meat a little more, so you get that caramelization during the cook rather than adding it before or after the cook.  The rotisserie also provides a few extra challenges during the cook.  You must be careful about grease dripping onto your fire.  It can cause flare ups that can scorch the outside of your meat if you are not careful.  I recommend working through a few prime rib roast cooks and some other rotisserie cooks before you do your first prime rib roast on the rotisserie. 
     
    If you want to make an amazing horseradish dipping sauce for your prime rib, please feel free to try my recipe:
     
    1 cup prepared horseradish (or freshly minced with micro plane grater)
    1 cup sour cream
    1 tablespoon lemon juice
    1 tsp kosher salt
    ¼ tsp black pepper
    2 tsp Worcestershire sauce
    Dash of hot sauce (optional)
     
    Combine these ingredients well and refrigerate until ready to use.  Make a day in advance if possible.
     
    So now you are armed with everything you need for a successful prime rib feast! 
     
    John Setzler
    #AtlantaGrillBlog #PrimeRib101
     
     
     Here's the video from my December 2020 Prime Rib Cook:
     
     
     
     
     
     
     
     
     
     
     
     
     
     
  24. Sad
    Grill_Boy got a reaction from Blusmoke in Weber Lighter Cubes   
    We had 144 days this year ( 2020 ) of 100 degrees plus... I remember a time or 2 the past few years where they shut down the airport as temps surpassed 125... because they just aren't sure if planes can take off or land at those temps LOL ...

    We get about 3 days of rain here... most of our storms are Dust Storms... google it and check out the images. We don't do 'spring-cleaning' here because this happens in the summer - we do 'fall-cleaning' to de-dust the house... it's bat#### crazy.
     
     
     
     

  25. Like
    Grill_Boy got a reaction from daninpd in Weber Lighter Cubes   
    Exactly - but this is Phoenix Arizona ... we don't get alerts on our phones for rain storms, we get alerts for Dust Storms  advising people to get indoors or pull over if driving -

    What's funny is after the summer heat, when temps drop to a brisk 80 degrees... people pull out hoodies and winter coats to wear around - kills me every time I see that -
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