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    • John Setzler

      Let's Take Sides Challenge!   12/06/2017

        Enter your best side dish in this month's challenge!


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daninpd last won the day on November 29

daninpd had the most liked content!

About daninpd

  • Birthday 12/16/1947

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  • Gender
  • Location:
    Prunedale, CA
  • Interests
    Food (on the smoker, of course), Wine, horses, photography, traveling around this great country and outside it. I lived in Thailand, Louisiana and Texas growing up and I think that is the foundation of my approach to cooking and flavors. Went to LSU, so that's an influence for some Saturday afternoons.
  • Grill

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  1. Actually there is one thing better: doctored up beans combined with a steaming baked potato. When I bought my first house the week we made our house payment sometimes meant mashed potato sandwiches for supper. A real treat on the payday away from house payment day was weenies and baked beans with cheddar and a baked potato. Long time ago and those beans look like what I wanted then and still do now (and there is a baked potato).
  2. Mushroom Stuffed Mushrooms

    Actually, I could see eating one of those while waiting for dinner to get done. Might not survive long enough to be classed as a "side". Looks good.
  3. Perfect Prime Rib

    Hopefully that kind of cook will influence your kids taste in the future. I would jostle one of them out of their place at the table for some of that!
  4. Side dishes sometimes become really important when you are cooking bacon wrapped meatloaf for friends and suddenly someone pipes up "I'm vegan". After the gasps die down and your fellow pitmasters quit muttering "How did he get in here" you can happily trot out this dish to make everyone happy. Butter beans (lima beans) with vaguely Indian spices, smoked and cooked to a tender but meat-like texture. Just spicy enough that with some smoke on there (I used apple) you may not miss the meat and your vegan and vegetarian friends will be happy. 1/2 lb dry Lima Beans soaked overnight 1 onion chopped 1 t chile powder 1/2 t turmeric 1/2 t cumin powder 1/2 t ground coriander 2 crushed garlic cloves 1 t minced ginger 1 t curry powder 2 T veg oil 1 15 oz cans diced tomatoes 1 cup water salt to taste Soak the beans overnight and drain. Heat the oil and add the mustard seeds. When they start to move around and sizzle a bit add the onion and cook to transparent, add the other spices and cook until the the onion starts to brown, add tomatoes and water. Smoke at 300 for 2 hours, taste for tenderness and salt. I did this in a 40 year old, well seasoned, cast iron skillet and, no, the tomato didn't hurt it a bit. You may notice I have a Paul Prudhomme Cajun Meatloaf in a bacon weave smoking with the butter beans, there to ward off vegetarians, kind of like a garlic braid for vampires.
  5. Smokey baked beans

    I did not know what "damper" is but when found the description online of a bread cooked in the ashes and you need to keep a beer in hand....well, be still my heart. My kind of bread.
  6. What to do on your day off???

    My folks are from Louisiana and their first question would be "Gumbo? What kind of gumbo?" I did my first bake on the Akorn this T'day and chose to do Raichlen's PBJ cornbread https://barbecuebible.com/recipe/pbj-pepper-jack-bacon-jalapeno-corn-bread/ Gonna do more baking on the Akorn because of that little added smoke. Your gumbo looks tasty.
  7. Cleaning top damper on akorn

    Apparently you can, haven't tried it but I've seen them here. I'm not the guy to turn to for expertise on how to post.
  8. Akorn vs 18.5 wsm

    If you are like me and get the Akorn, you'll never be able to go back to not having a kamado style cooker- they are just too versatile. I've been cooking on mine about a year and a half. I have done cooks on the Akorn I couldn't come close to on any of the "things" I have owned and cooked on for 45 years.
  9. Cleaning top damper on akorn

    I was about to post an answer, but can you post a picture of what you mean by " damper is pretty gunned up and its not sitting even due to the gunk?" I'm not sure I have seen this on my Akorn.
  10. Brian

    Well, eeeek! Don't hold it against me for guessing. If I aim and miss, hold that against me.
  11. Brian

    Thanks for clarifying what you identify as. I would have guessed Wyomingans. Who knew?
  12. Fresh outta delaware

    I'm another guy on a budget and the Akorn works just fine if you keep it out of the weather (I use a factory cover which I'm not giving great reviews to). This is a great site to learn and share your experiences, successes and failures.
  13. Brian

    Welcome to the forum, Brian. I kinda refer to this site as "The home for the easily amused", but there is also some serious cooking going on. Good place to learn and share.
  14. I have been looking. If you find one, let me know.
  15. I use my Akorn (not a Jr) for controlled temperature cooks. I have a Stok that is basically uncontrollable for high temp cooks, so I don't have to subject the Akorn to anything over 450. But the coals in that first picture looks like something I wouldn't walk away for for 20-30 minutes. That looks scary hot, way beyond seasoning a cast-iron grate. I think you cooked that thing, would be surprised if the upper vent even works now.