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POOLGUYINCT

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  1. Thanks
    POOLGUYINCT got a reaction from NathanDunn in The GURU Gift and Gadget Guide   
    Grill grates top of my list
  2. Like
    POOLGUYINCT reacted to Zamboniking in Akorn Jr.   
    Yesterday I picked up 6 Akorn Jrs at $35 each and passed up on 3 more. A couple will become gifts. The rest, who knows, but the price was right.
     
    Also scored a large Akorn for $69 and had to pass on two more.  A bit big to store for a year in hopes of selling next spring. Already have one that I've had for a few years now.
  3. Like
    POOLGUYINCT got a reaction from JeffieBoy in Akorn Jr.   
    I was expecting the above mentioned 74$ 

  4. Thanks
    POOLGUYINCT reacted to TKOBBQ in Akorn Jr.   
    I've used mine with no issues or mods out of the box, I do plan on doing the leg mod though. 
  5. Like
    POOLGUYINCT reacted to TKOBBQ in Akorn Jr.   
    That was probably a pleasant surprise when it rung up for that at the register. 
  6. Haha
    POOLGUYINCT got a reaction from TKOBBQ in Akorn Jr.   
    I was expecting the above mentioned 74$ 

  7. Thanks
    POOLGUYINCT reacted to TKOBBQ in Akorn Jr.   
    Nice your going to really like it,  you also got a better deal them most have been getting. I think the average is 74.00.  Hope to see you around more when it slows up for you. 
  8. Like
    POOLGUYINCT got a reaction from TKOBBQ in Akorn Jr.   
    I'm a wintertime guru, so busy during summer it's all hot & fast. But I had to log on to pass the word to the gurus, I popped on it.. & it rang up as a cool $50
    ray

  9. Like
    POOLGUYINCT got a reaction from Fut in VISION table build ...... Formerly known as "Suck at wood work, table scheme"   
    A bit of added work space, before I burnt the wood I put a craft store wood "R" on the deck.


  10. Like
    POOLGUYINCT got a reaction from gnaztee in VISION table build ...... Formerly known as "Suck at wood work, table scheme"   
    http://www.strongtie.com/diy/projects.html
    I'm using the above heavy duty workbench plans for table build,
    I am a pool contractor I suck at woodwork.
    I built the skeleton tonight and it is as strong as a tank...
    Btw I have a vision classic b...
    Ill keep everybody up to date as I screw up my build...
    Optimistcly ,
    Ray

  11. Like
    POOLGUYINCT reacted to fireman43 in Need tips for cooking pizza in PB   
    If you still have the cracked pizza stone you can still use it. I would have the heat deflector on the bottom and my three piece cracked thin pizza stone on top rack. Worked just fine.

    Sent from my SM-G920V using Tapatalk


  12. Like
    POOLGUYINCT reacted to cschaaf in Homemade storage unit - Wilburpan inspired   
    I finally completed my storage unit. I kept trying to design something that used horizontal shelving then ultimately decided that @wilburpan had already designed exactly what I needed - vertical storage. His original thread is here:
    https://www.kamadoguru.com/topic/24737-built-a-storage-unit-for-my-kk-grill-accessories-adaptable-to-others/#comment-328812
    I don't have 1/2 the tools, 1/3 of the patience, or 1/16 of the skills that Wilbur has, but I still managed to get this thing together without too many issues and, more importantly, I didn't even get a splinter!
    No closeup pictures of my joints, they aren't nearly as tidy as Wilbur's. I'd never done half lap joints before and I did these all with my table saw - it worked well enough. I got better as I went. If you were to look at all of the joints, you could easily piece together the timeline of my build. lol
    I'd also never ripped down a 2x8 into 2x4s. Doesn't seem like it would be, but it's very difficult to find 'half'. I don't have a planer, so I was stuck with my best attempt at 'half'. I probably should have cut a thin edge off of each side of the 8" width to give me non-rounded edges. Failing that, I should have made sure my flat edges were used in the best direction.
    I made a few relatively minor changes from Wilbur's design. I put in a 2x4 under the center of each of the platforms (perpendicular to the top boards) so that I could put heavy objects on and not worry about the top boards sagging. Not sure if it was at all necessary, especially on the bottom, but it made me feel better to include them.
    I also noticed way too late that my shelf frames are upside down from Wilbur's. The middle support should help with that mistake.
    The second change was that I pegged the lap joints on the dividers - drilled two 1/4" hols and drove in dowels. Again, likely not necessary at all but I'd never done that before and it seemed like a good opportunity to practice.
    Last, on the lower shelf, I notched out the outside edges of the frame and top boards so that the uprights weren't hanging outside of the top and bottom shelf. In other words, the unit is flush the whole way down both sides. If you look at Wilbur's, his uprights are 'outside' of the shelves. Not sure there is a difference either way structurally.
    It took me three weekends working on and off to get this built. The wood, screws, and sealer cost me about $60. And I only had to message Wilbur once for assistance!
    Loaded in here are: the lower/sear grate, deflector, rotisserie basket and motor (in the bin) and smoking CI pot. Not loaded are: the main grate (unlikely this will ever find it's way to this storage bin, but it would fit if I need it to), upper grate, and baking stone (all three of which were in the grill working on some calzones for dinner).
     

     
     
     
     
  13. Like
    POOLGUYINCT reacted to MickeyRat in Grilling for the month   
    I thought I'd share something I've been doing lately with you guys.  
     
    My wife doesn't work so typically she would cook the meals during the week.  We'd eat on them a couple days and any leftovers would be frozen in tupperware type containers for my lunches.  Unfortunately starting a few months ago, she had to go on a very limited diet for medical reasons.
     
    This left me with several problems.  I couldn't very well ask her to cook for me when she couldn't eat it.  While I can cook, I don't particularly want to come home from work, cook my dinner and have a messy kitchen to clean up.  Where was I supposed to get my lunches?
    Luckily for an everyday type meal I just need a meat and a vegetable.  I want some variety but, I can handle a little repetition.  So, my solution was grilling for the month.
     
    Now there are better ways to cook and eat all of what I cook here but, I'm going for a cheap convenient way to have good food available for a long period.  I'm not necessarily going for the absolutely best of anything here.
     
    To do this you'll need to have a freezer, a vacuum sealer and a pile of tupperware type containers. The cooking is a one day affair.
    I did this Friday.  Every thing came from Sam's except the chicken leg quarters which can be found at any grocery store.  Here's what I cooked:
     
    10 lb bag of chicken leg quarters (I prefer dark meat) A four pack of Hillshire Farms smoked beef sausage Family pack of pork chops Two top round roasts for london broil - This amounts to 4 london broils  
    Everything cooks at 350 deg. F but, you'll be opening the grill fairly frequently.  So, keeping an even temperature is difficult.  You need to adjust cooking times to take that into account. You'll also need to know how to do this, if you have an Akorn like I do.  You can do that with the meat on the grill. I'm not sure how effective smoking wood is in this situation but, pecan is a good neutral one to use.  I use it.
     
    The night before, prepare the lamb. It comes in netting and it has a lot of fat on the outside that needs to be trimmed. I use a Rapala filet knife for that.

     
    Next sprinkle kosher salt inside and out. I rub the inside with rosemary and mustard.  Then tie it back with butcher's twine, wrap with plastic wrap and put it in the refrigerator till morning.  In the morning rub the outside of the lamp with mustard and rosemary and heat the grill to 350 deg. F. While it's heating is a good time to skin and dismember the chicken leg quarters. 
     
    Once it's heated up, put the lamb and smoked sausage on.  You want the sausage skin a little darkened but, not bursting.  It takes between 15 and 20 minutes. Here's a pic I snapped getting the sausage off.  The lamb stays on.

     
    I have no idea how other states do it but, if you aren't from Texas, you might not know the proper way to slice sausage.  You do it diagonally.  They don't seem to know that in North Carolina.

     
    The four pack of sausage gave me 10 servings.
     
    I like lamb cooked to an internal temperature of 145 deg. F.  It takes between 2 and 2 1/2 hours. Unfortunately, I got distracted and overshot a bit this time. 
     

     
    While the lamb was cooking, I got the chicken prepared.  I skin and dismember the leg quarters and sprinkle them with Adobo and lemon pepper. Time to put it on.

     
    After about 40 minutes, I check the chicken with a handheld thermometer.  I look for an internal temperature of around 180 deg. F.

     
    While the chicken was cooking, I got the pork chops ready.  I sprinkled them with kosher salt and Durkee's Six Pepper blend.

     
    Sorry but, I missed a pic of the porkchops done.  You want a temp of around 160 deg. F.  Start checking them at 25 mins.  I just spot check the largest ones at different places on the grill.  I wouldn't go below 150. You might have to do two rounds of the pork chops.  It depends on how many of those large mutant chops (I like those) are in the package hidden under the nice looking ones on top.
     
    While the pork chops are cooking, I get the london broils ready.  I sprinkle them with kosher salt fresh ground pepper and chili powder.

     
    I like these cooked to 135 Deg. F.  However, I have to confess that it's tricky to get it right because they vary in size.  Depending on the thickness, I start checking at 20 mins.
     

     
    These get sliced crosswise for lunches and dinners.
     
    I've covered everything but, how I use these.  For lunches a serving of meat goes in a tupperware type container with a half can of veggies. I prefer frozen to canned but, for this, the canned is just too convenient.

     
    They get heated in the microwave at work.
     
    One interesting thing is my lunches seem to taste better.  I think that's because previously, we ate on what was in my lunches for a day or two before the food was put into lunches.  These get frozen shortly after cooking.
     
    For dinner the meat gets vacuum sealed and frozen. To use it, if it's pork or poultry I use a steamer with the vacuum sealed meat in the bottom with frozen veggies on top.

     
    Just cover it, bring to a boil and let simmer for 15 or 20 mins.
     
    For beef or lamb, I want to avoid cooking it further.  So, I use separate pans and try not to boil the meat.
     
    For this day of cooking I got 50 servings of meat.  That was made into 27 lunches and 23 vacuum sealed servings for dinner.  I usually just use these during the week.  So, weekend cooking will stretch that to about 6 weeks.
     
    I hope you found this interesting.  Please reply if you have any suggestions.
     
  14. Like
    POOLGUYINCT reacted to Cgriller64 in Vacuum Sealer Recommendation   
    I was going through the freezer and found an example of the paper towel method. I had some leftover teriyaki tri tip which had a lot of liquid. I used the paper towel to catch the liquid so it didn't interfere with the seal. Works quite well. Since I bothered to pull it out of the freezer, it looks like Tri tip sammies for lunch tomorrow. 
  15. Like
    POOLGUYINCT reacted to Ben S in Vacuum Sealer Recommendation   
    Ok.  Great idea, I edited my post.  
  16. Like
    POOLGUYINCT reacted to OpenRange in Vacuum Sealer Recommendation   
    Wow, right to the heart.  You could have made me feel better by starting with something like "good idea, BUT".  I guess my never having used a food saver showed. 
     
    Cheers,
    OpenRange
  17. Like
    POOLGUYINCT reacted to ckreef in November Seafood Feast   
    We're going to my sister's house for Thanksgiving and won't be cooking.  Reef's Bistro (ckreef and Mrs skreef combined)  decided to enter a family seafood feast for the November challenge. 
    Crocker sack steamed King crab legs. Dwell in the shell lobster Tails. The Ghost of Old Bay grilled peal and eat shrimp. Mojo Magic corn. Homemade summer slaw and a bucket of beers (OK a couple are missing but I was getting thirsty manning the KK's). 
    A great family meal. Takes a little while to eat so plenty of time to talk. 







     
     
     
  18. Like
    POOLGUYINCT got a reaction from Bamaspot in Nothing but the money!   
    Left over st Louie rack from yesterday..
    foiled it & reheated on gasser tonight, tossed them in buffalo sauce & rinsed with Marie's blue cheese dressing....
     
    man oh man!!! Buffalo Ribs are going to be a staple trademark party cook around my house!!!  Could be a signature dish...
    Ray
     

  19. Like
    POOLGUYINCT reacted to Panchango in Nothing but the money!   
    Jerk BBQ Chicken thighs with roasted potatoes and squash...Marinated skinless bone-in thighs in a paste of Walkerswood Mild Jerk seasoning and oil over night.  Cooked raised direct at roughly 375F with a hunk of pecan.  Added some bbq sauce near the end.  Served with roasted potatoes and squash all done on the Junior.
     

     
  20. Like
    POOLGUYINCT reacted to Aussie Joe in Nothing but the money!   
    Awesome

    Outback Kamado Bar and Grill[emoji621]

  21. Like
    POOLGUYINCT got a reaction from Marty in Nothing but the money!   
    Left over st Louie rack from yesterday..
    foiled it & reheated on gasser tonight, tossed them in buffalo sauce & rinsed with Marie's blue cheese dressing....
     
    man oh man!!! Buffalo Ribs are going to be a staple trademark party cook around my house!!!  Could be a signature dish...
    Ray
     

  22. Like
    POOLGUYINCT got a reaction from wickedcajun in Nothing but the money!   
    Left over st Louie rack from yesterday..
    foiled it & reheated on gasser tonight, tossed them in buffalo sauce & rinsed with Marie's blue cheese dressing....
     
    man oh man!!! Buffalo Ribs are going to be a staple trademark party cook around my house!!!  Could be a signature dish...
    Ray
     

  23. Like
    POOLGUYINCT got a reaction from magician in Nothing but the money!   
    Left over st Louie rack from yesterday..
    foiled it & reheated on gasser tonight, tossed them in buffalo sauce & rinsed with Marie's blue cheese dressing....
     
    man oh man!!! Buffalo Ribs are going to be a staple trademark party cook around my house!!!  Could be a signature dish...
    Ray
     

  24. Like
    POOLGUYINCT got a reaction from TKOBBQ in Nothing but the money!   
    Left over st Louie rack from yesterday..
    foiled it & reheated on gasser tonight, tossed them in buffalo sauce & rinsed with Marie's blue cheese dressing....
     
    man oh man!!! Buffalo Ribs are going to be a staple trademark party cook around my house!!!  Could be a signature dish...
    Ray
     

  25. Like
    POOLGUYINCT got a reaction from Aussie Joe in Nothing but the money!   
    Left over st Louie rack from yesterday..
    foiled it & reheated on gasser tonight, tossed them in buffalo sauce & rinsed with Marie's blue cheese dressing....
     
    man oh man!!! Buffalo Ribs are going to be a staple trademark party cook around my house!!!  Could be a signature dish...
    Ray
     

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