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Massachussetts
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Grill
Akorn
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St Louis Ribs
New_England_Akorn replied to Cavman's topic in Char-Griller AKORN Kamado / King Griller
I usually do baby backs. I got my recipe from a guy whose competition name is killer hogs bbq in YouTube. Basically I 1. remove the membrane 2. cover in yellow mustard (for binding the dry rub) 3. Sea salt, pepper and cover all sides in favorite pork bbq rub (be very liberal with the rub, it should cover entire ribs). 4. 30 minute per side,then flip, repeat. Do this for 2 hrs plus. Spray with a little apple juice 5. Wrap in foil, spray with some apple juice, pats of butter, honey, and brown sugar in both sides. Another 2 hrs plus flipping every 30. 6. Unwrap and sauce it. Back on 30 min per side. Remove, rest for a few min and enjoy. 4.5 to 5 hrs plus is usually right for keeping temp around 250 to 275 max -
New_England_Akorn reacted to a post in a topic: Controlling temps
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New_England_Akorn reacted to a post in a topic: Controlling temps
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New_England_Akorn reacted to a post in a topic: Controlling temps
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New_England_Akorn reacted to a post in a topic: Ceramic Akorn at Lowes
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I live in MA and we get tough winters. It's been left out under the factory cover for 2 winters so far. The bottom black shelf has rusted a little on surface but I scraped and painted with rustoleum last year and will do again. Otherwise the unit looks good. My cast iron cooking grates rusted a little and I've since swapped them for a brand new just delivered stainless steel/chrome grate. The only thing I've learned is to not leave the top vent cracked open as water seeps thru cover into grill that way. Cover is sun bleached but held up ok for not the highest end of a cover so far.
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New_England_Akorn reacted to a post in a topic: Replacement thermometer ideas?
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New_England_Akorn reacted to a post in a topic: Replacement thermometer ideas?
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Replacement thermometer ideas?
New_England_Akorn replied to 540perry's topic in Char-Griller AKORN Kamado / King Griller
I gave up on the dome I don't find it to be accurate also it's not at the cooking level. I bought a good dual probe wireless unit with a clip so I can clip one probe to the cooking surface and the other in meat as needed. The key with the akorn is to close vents down slowly but BEFORE desired temp. -
Burgers on the Akorn
New_England_Akorn replied to FloRida's topic in Char-Griller AKORN Kamado / King Griller
Do you grill burgers with the coals down at the bottom in the normal position? If so curious if this is how most do burgers or steaks? I ask because I've always done burgers and steaks using the weber grate at the mid level and hot coals from the chimney under half the cooking area... It's good but you gotta be careful about the heat. -
Grass fed Fillet Mignon's
New_England_Akorn replied to Cavman's topic in Char-Griller AKORN Kamado / King Griller
I have to admit that the very best steaks I've had in my life come off the cast iron skillet. I was surprised by this but there is no denying it. -
New_England_Akorn reacted to a post in a topic: Grass fed Fillet Mignon's
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New_England_Akorn reacted to a post in a topic: Grass fed Fillet Mignon's
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New_England_Akorn reacted to a post in a topic: Grass fed Fillet Mignon's
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I finally bought a stainless cooking grate. I didnt realize it was chrome plated. https://www.amazon.com/gp/aw/d/B075T3BL29?psc=1&ref=ppx_pop_mob_b_pd_title 1.Does this make it cheaper or worse or better than straight SS? 2.Anyway wondering how to season it if at all? Replacing rusted cast iron stock grate.
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lavamantis reacted to a post in a topic: 1st beer can chicken, any tips?
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daninpd reacted to a post in a topic: Raised direct cooking/coal height on the Akorn
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Thunder77 reacted to a post in a topic: New_England_Akorn's pizza thread
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I hate to take such a lazy approach, but watch this video. I've done these two or three times and they were ridiculously good. He uses St. Louis in the video but same method applies for baby backs. The only thing i omitted was the spray he uses, I think I just poured some apple juice into the foil in the latter half of the cook because I didn't have a suitable red wine or spritzer bottle. Also I swapped out his BBQ rub for one I found locally (any pork BBQ rub will do) and I used real butter over that fake stuff in the the blue bottle he uses! Make sure your temp is 225 to 275, and make sure you're using a good thermometer to measure the grate surface as e built in dome thermo is way off.
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ckreef reacted to a post in a topic: First Low And Slow Pork Butt Thoughts, Observations, and Questions
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Akorn Smoking Stone
New_England_Akorn replied to Thunder77's topic in Char-Griller AKORN Kamado / King Griller
I use my stone a lot, and I flip it from time to time to clean any drippings and mess that ends up on it. I never plan to cook directly on it so I don't care if it's got anything on it really, see no need to cook on it. I have made many pizzas using the stone as the deflector, but I cook the food in pizza pan with small holes in it, and then last minute or so finish the pie directly on the top cooking grates for the charred grill crust. Works great. -
ah, spend the few extra bucks for the right fit. Convenient that it swings open if you need to mess with the coals. Mind sharing pics of a cook before during and after? My CI grates are slightly rusting, i have not done a good job of oiling them after a cook. I should just spray them down I think with a thick coat.
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Getting Enough Smoke
New_England_Akorn replied to moloch16's topic in Char-Griller AKORN Kamado / King Griller
to the OP, have you considered starting the fire in 2 places? My fire snuffed out Sunday, due to me being overly agressive trying to keep down the temp and I had to relight. I know lack of oxygen killed it, and probably would have killed it no matter what but I can't help but wonder if having 2 fires going would have helped. It might also help making sure the wood chunks catch. Anyone else? -
First Boston butt
New_England_Akorn replied to New_England_Akorn's topic in Char-Griller AKORN Kamado / King Griller
She was on about 6 hrs and I grew impatient so I cranked grill up and finished her off. Pulled from grill at 203....let her rest with no foil about 20 minutes then pulled it. Was all excited for these nice sweet bulky rolls I had bought and was then horrified to find the sealed bag full of baby ants.....I settled for some sub rolls I had. All in all came out excellent, not sure how smoky it was or wasn't, the rub was delicious and I put on some Stubbs BBQ sauce and slaw. Do do I expect intense smoke or not from the Akorn? Also a friend suggested next time oak, hickory or applewood for pork. I threw on the 5 or so little chunks and I saw light smoke coming the vent all day. -
TKOBBQ reacted to a post in a topic: First Boston butt
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First Boston butt
New_England_Akorn replied to New_England_Akorn's topic in Char-Griller AKORN Kamado / King Griller
Temp started creeping into 270s and I got too aggressive with vents and Snuffed out fire. A little annoying but I got it relit and it's been up in the he 250-260 range now as I'm around 4 plus hours in in cook. Meat stalled at 148 around time fire went out but now it's creeping up nicely sitting at 172.