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      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

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    • John Setzler

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

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

Thunder77

Members Plus
  • Content count

    57
  • Joined

  • Last visited

Profile Information

  • Gender
    Male
  • Location:
    Halethorpe, Md
  • Interests
    BBQ, computer networking, woodworking, furniture refinishing, reading, bread making
  • Grill
    Akorn
  1. Oatmeal molasses bread on the Akorn

    If you can do the cheesecake, you can make bread!
  2. i don't have a an RD membership, and probably not eligible.
  3. I very rarely see tri-tip in the Baltimore area. When I do it's at the local butcher, and can go upward of $9.00/lb. It's very sad, because tri-tip done well is amazing. I like to do mine sous-vide for 4 hours first, then do a good sear on it.
  4. Pastrami!

    Go for it! It’s not terribly difficult. It’s time consuming, but a lot of that is just waiting. Here is the method I use: http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html
  5. Pastrami!

    Two day rest in the fridge. Helps the rub to adhere, according to MH. Saturday morning onto the Weber 22 with SnS. 225-250 with 3.5 ounces of cherry for smoke. I took it just past the stall to 170. Then into a sous vide bath for four hours at 195 F. Not quite my best effort, but pretty dang tasty!
  6. Pastrami!

    Yes, that’s the only way I can find it as well. This is the flat from a whole packer that I bought and separated. I like the flat for Pastrami because it’s leaner than the point. To each his/her own though!
  7. Pastrami!

    I am making some pastrami using Meathead’s recipe from AR.com. This is 6 lbs of choice brisket flat that I cured myself to make corned beef. I rubbed it down with pastrami rub, and will be smoking it tomorrow.
  8. Doh! I guess I should have figured that out.
  9. Howdy All! Dumb newb question: I have more than one grill, so how do I get that line to show up under the quote section, where some have listed all their equipment? Thanks
  10. It gives you the advantage of steadier temperatures. If you don't have to open the lid, you don't get the temp swings. That seems like the primary benefit to me.
  11. Dual Pizza Cook

    Well done sir!
  12. Pizza Trials

    That looks Beautimous! i just did pizza on the Akorn this weekend myself. I really like the Akorn for pizza.
  13. Vacuum Sealers

    I have a Foodsaver 4840 which I bought about 18 months ago. It is a workhorse. I don't use it every day, but I have never had a problem with it.
  14. Lava tools Pro duo

    Nice Thermo! Very sleek.
  15. New Kamado big joe user

    Welcome! This is a great place to learn, and share ideas.
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