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    I have twin, 8 month old girls. I love spending time with them and my wife. I also love the enjoyment of waking up at 3 am to start a cook, because no one else is awake and I can enjoy some time with the cooker and watch some classic movies that my wife could care less about.
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wkosnik's Achievements

  1. Last few batched of Fogo I had sparked REALLY bad. I have gone through 4 bags of Jealous Devil charcoal and LOVE it. I've used Big Block before, but have had issues as well buying off of Amazon. Ive had times where I open the box for big block, and the actual bag is a totally different brand. But right now, my fav is the Jealos Devil. Decent sized chunks, pretty uniform in size as well. https://www.amazon.com/Jealous-Devil-Natural-Hardwood-Charcoal/dp/B07JBKQ4BG/ref=sr_1_3?crid=1L85Q6U9VIUFB&dchild=1&keywords=jealous+devil+lump+charcoal&qid=1609170837&sprefix=jealous+devi%2Caps%2C183&sr=8-3
  2. If you haven't purchased yet, I bought this about a month ago and have fallen in love. https://www.amazon.com/gp/product/B07XNTJKY4/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1 It's an Inkbird, and it connects via Wifi instead of Bluetooth. The ports where the probes plug in are waterproof. Not sure if ALL of the Inkbird products are wifi, but to me this is a game changer. I always have problems keeping the Bluetooth devices connected when they are outside. But with the wifi, I can literally run to the store and see progress. If it gets too hot, I can have my wife adjust the vents.
  3. Nothing wrong with trial and error. See what you like (or dislike) from your first attempt. I will just say, you might be better marinading brining prior than saucing prior. I think specifically in your case because in that basket, the wings are going to tumble a lot, and if you put a lot of goopy sauce on them most will rub off into the basket and really just burn into the basket? On the wings themselves. Marinades and bribes are a bit more thin, and just soaked into the meat. But if you sauce with more like a thin buffalo style sauce, maybe let it soak in the sauce for 45 min or so before hand. Either way, buy extra wings and test em out. Excuse to make them twice (or three or four times).
  4. I actually have a treadmill and set of dumbbells in my basement. I've made excuses for far too long to not actually use them! We have 9 month old twin girls at home, and they keep me so exhausted. But I have to find a little "me" time to get working out again. I was actually a college athlete, so I know HOW to do it....I just need to stop being lazy.
  5. Thanks everyone! With the way this one turned out, I will be buying a few and freezing them next time they are on sale. Next time I'd actually like to make two so I can compare if injecting does anything. I feel like this is such a tight piece of meat that it doesn't make a difference. At least that will be my excuse to make more meat Sent from my iPhone using Tapatalk
  6. Awesome job! Not just a personal best, but a great place! Sent from my iPhone using Tapatalk
  7. So... I've never actually grilled a pork loin before and a month or so ago my wife had actually put one in the freezer and thought this weekend would be great to try out the new Meat Church seasonings I got in the mail on Friday. I didn't measure the amount I used but I used generous but even amounts of each the Season-all and Honey Hog Hot Bbq. Also, I injected it with a mix of water, apple cider vinegar and both seasonings. I let it rest, wrapped in plastic wrap for about 10 hours. Got my Akorn up to about 325. It slowly raised to about 350, but by then it was finished. Honestly, I didn't notice how long it took. I did add a few pieces of pecan chunk to my heat deflector so it would smolder. And it did give a nice mild flavor, and slight smoke ring. I cooked it to 165 degrees and I should have went 155. The wife won't eat it medium, so I went with well done. Nice and moist, but slightly crumbly. Went just a bit long. But the rubs were fantastic! I couldn't tell if the injection made a difference to be honest. But everything turned out great. Wifey ate 4 slices....way more than she normally would eat. Always a good sign. Sent from my iPhone using Tapatalk
  8. I have yet to perfect any kind of rub or injection of my own. This is due to the fact I am still practicing and learning how get a perfect cook. While I do burgers and steaks on my Akorn, I usually smoke either pork butts, or pork spare ribs (brisket once a year when I purchase a quarter side of beef). Since I am still trying to perfect the smoking process, I leave it up to those who have already perfected their rub processes. I've tried some store bought rubs in the past, and McCormick makes a mean Pulled BBQ dry rub. But this week I decided to try something new. I found a company out of Waxahachie, Texas named Meat Church. They are a competition BBQ team that have marketed their rubs through social media, and after reading reviews on their spices, I decided to take the plunge. Best part is, you get either 10 or 12 oz bottles of each, where the rubs I find in the store are usually 6oz, and they were almost the same price of some of the things I found in the store. They have 7 different rubs, and 3 different injections. I went with what they call the Fab 5. It comes with: Honey Hog BBQ, Honey Hog Hot BBQ, Holy Cow, Season-All and Deez Nuts. They also have a fajita seasoning and a Bacon BBQ rub. I like my pulled pork on the sweet side with a bit of heat. And I like my beef with a nice amount of salt, garlic and black pepper. With Honey Hog Hot and the Holy Cow, I get just that. Interesting thing about the Honey Hog Hot bbq, there is some sugar in it, but they actually use honey power for most of the sweetness. And instead of cayenne for the heat, they use jalapeno power for the heat. Gives it such an interesting flavor. I haven't added it to any cooks yet, just tasted a little taste of each to see the flavor profile. I look forward to showing off a few smokes with these soon. I think tomorrow I am going to use a bit of the season all and the honey hog hot bbq tomorrow on a pork tenderloin and grill that bad boy up. Their site is just http://www.meatchurch.com/
  9. It's a misconception that fat people don't like salads. That's a lie, they are delicious. My weight has been up and down for years, and I am only 28. Problem is, whenever I lose it, it is usually because I went to some extreme to do it, thinking I will then level it out and will teach my self as I go to eat correctly. Boy was I wrong! It is TRUE that it has to be a lifestyle change. Right around the 4th of July, I heard an interview with magician/comedian Penn Jillette. He was on the verge of having weight loss surgery, not by choice, but because the doctors said he would die if he didn't have it. He did what he called the potato diet. I know, sounds kind of funny, but when he described it to me, it made PERFECT sense. He ate nothing but potatoes for 2 weeks straight. And he meant NOTHING but potatoes. It kicks you of any kind of crazy food habits you might have. He said it could be done with ANYTHING that you may not always eat. I chose to do it with salad. My biggest issues has always been portion control, not alway the junk food or greasy foods. So I decided to make my self a nice salad every meal, with a little cheese, poppy seed dressing for a little sweet, and actually I would cook up 6 hot Italian sausages and cut them up for a few days worth a of salad (one full sausage per salad). After two weeks of the same salad for every meal, I decided to see what I had the taste for. It was like I discovered Strawberry's for the first time. My wife had some, and they had never tasted so good (I think anything would have after 2 weeks of 4 salads a day). But it was so easy to pass up dessert. Was easy to pass up pizza. I think what made the difference was the sausage in my salad. Kept it from being a boring salad. And after 2 weeks I lost 12 lbs. A pound a day! That is with no exercise. And after 2 weeks, I decided I was going to smoke a pork butt for some friends, and that was a GREAT addition to my salads. Then I smoked some chicken thighs, decided I would see if I could add that to my salad. And why yes I could. I found I literally could make anything on my grill, and it would taste great on my salad. So, it being just over a month since I started the bbq salads, a few times I may have just had a piece of bbq chicken with some veggies on the side. Or I had made a brisket and had some slices of that with an ear of corn. I also have been doing some scrambled egg beaters for breakfast. But, for the most part, I still love my salads. And I am down 25 lbs. I still have a TON to lose. But by shaking up the standard salad, and adding things that you might like, can really make a difference. Who says that salads can't be a part of your bbq?
  10. I am excited to have found this forum (actually recommended right from Char-Griller). I bought my Akorn about 2 weeks ago, and am learning to tweak in those temps for low and slow. I actually joined this forum yesterday, but my stuff got wiped out when the wrong backup was loaded. Anyways, can't wait to share and learn from what seems to be a great community!
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