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    South MS
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    Baseball, football, grilling
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LSUfan31's Achievements

  1. You are so right! Best piece of meat I've ever cooked personally. Today I'm smoking chickens and sausage to go with our traditional black eye peas and cabbage
  2. Forgot to mention, I put the meat on the upper wire warming rack, until internal temp was 130, then seared on both sides. Was perfect for me, but the Mrs would have liked hers a little more well done. I also poured my drippings into the pot with my mushrooms......good stuff
  3. Well there seems to be an issue with me uploading my pics, but the tenderloin was a huge success! Used the wine recipe from nstigator's link, but added some mushrooms and a dash of soy sauce. Best meal I've ever made!
  4. That sounds phenomenal. I'll let you know how it turns out! Thanks
  5. I did, and yours looked beautiful! I'm not nearly brave enough to attempt one that large yet.
  6. I think reverse sear. I was planning on getting temp up to 250, put right on the grate with a drip pan. I'm not real skilled with a knife, so I'm not going to try and trim anything. Just cook the whole thing. I will post pics after dinner!
  7. Picked up a small (3lbs) beef tenderloin for tomorrow. This is going to be my first cook in my new Acorn, so I really don't want to mess up this beautiful piece of meat. My plan is to rub it with some olive oil, salt and pepper, and put it fat side up on the grate. My main questions are how hot to cook, and about how long it should take? Rest the meat for how long? Wrapped or no? I like medium rare, my partner likes medium well (I know that's terrible). I can always throw her slice back on the grill and get it a little more done. Any tips or suggestions would be greatly appreciated!
  8. That looks amazing. I noticed the foil pan under your grate- did you have any water in that or is that just your drip pan? Pardon my ignorance, because I am very new to all of this! But I think I am going to try that for my New Years dinner.
  9. I just got this for Christmas, and my only complaint is how small the fold down sides are. Does anyone have an Akorn that they have a table/cart for......if so, did you remove the legs and wheels? Mount it to the table? What kind of cart/table do you have?
  10. LSUfan31


    Thanks Guys, happy to be here!
  11. LSUfan31


    Hi, everyone. Just got a Char-griller Akron for Christmas, so I thought I would come here to get some tips. I've always owned a grill of some sort, both charcoal and gas. But for some reason I feel like this is my first "real" one. To say I am a novice is an understatement. I think my biggest challenge is going to be building the right sized fire. I have also read a lot of other forums and advice columns for smoking, and have seen a lot of comments on using indirect heat. Not sure how to achieve indirect heat, since there is only one cooking surface large enough for two racks of ribs, or a larger cut of meat. I would really like to start off by smoking some ribs this weekend, but I am a little intimidated. Any advice would be greatly appreciated.
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