-
Announcements
-
Site TOS/Guidelines Updated 9/7/2017 05/02/2017
The rules here are simple. You must behave like an adult. You may not use profanity. If 'behaving like and adult' needs specific details in your eyes, then this forum is not for you. Failure to behave like an adult may result in your loss of access to the site. YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER. THE REST OF THE STUFF:
Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.
The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.
You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.
You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.
Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page). Thanks!
-
Red River Smoke
-
Content count
6 -
Joined
-
Last visited
-
Royal Oak Menards
Red River Smoke replied to Red River Smoke's topic in Sales, Bargains, and Giveaways
Yeah those are the only lump bags at my Menards, have to check out some other places for the red bags. -
I was on Menards last night because if I'm not there at least twice a weekend they send an associate to see if I'm ok. Anyway they have Royal Oak lump for $5.75, (11% rebate right now)which I gather is a decent price. The odd thing is they have 8 and 8.8 pound bags mixed in together at my local store and they ring up the same price. Just wondering if anyone else runs into two different sizes at their stores? I know Menards is kind of a more central USA store.
-
-
-
Quite often we use it instead of rice, I've made jambalaya with it, or just use it as a bed for stir fry and made pilaf. Definitely rinse it first or it will taste soapy. Probably our go to is Quinoa Mac and Cheese, minus the mac. This isn't a recipe so much as a loose guide. Brown 1-2 pounds of burger. Prepare 1.5 cups of quinoa, we usually simmer in 3 cups of chicken broth for like 20 minutes, until liquid is absorbed. Then we either go with kind of a Mexican flavor or straight up with veggies. For mexican I mix the prepped quinoa with the burger, 1 egg, 1 cup of milk, can of rinsed black beans, can of rotel or diced tomatoes, cup of frozen corn, couple of dried chilis or some red pepper flakes to taste, also salt and pepper to taste, maybe 1 teaspoon, 2 cups of shredded cheese, pour into 9x13 pan and then put a cup or so shredded cheese over the top and bake for 35 minutes at 350, or until the cheese starts to brown. For regular, mix the burger, quinoa, 1 egg, 1 cup milk, veggies of your choice, we usually do broccoli, some carrot slices, bell peppers, some spicier peppers if you like, crumbled bacon would work well, 2 cups of cheese, mix and add to 9x13 pan, cup or so of shredded cheese on top and bake for 35 minutes at 350 until it browns to your liking. Hope those would work for you!
-
-
-
-
Had the Akorn a week now and have done some pork chops, steak, chicken and veggies and wanted to do pizza Saturday night. It was a busy day around the house and really didn't start getting the grill ready until 7:30, started putting sauce together and browning up some burger/italian sausage mix. I had some dough hanging out in the fridge that I had made earlier from the Art of Pizza Making cookbook, but everything was just taking time and I had to make a quick run to the store so I didn't actually get cooking until 9 or so. I used the Akorn Smokin' stone on top of my main grill and then had picked up a 13 inch Cordierite stone that fits into the warming rack perfectly. Ran the dome temp to about 600 and my infrared thermometer was confirming stone temp of 550. First pizza looked beautiful, I was half starved and all I could think about was carving it up, but some cheese had apparently stuck to the front of it, because when I went to scoop it up with the peel, it jumped, twisted and hit the driveway. As you can see from the first picture, not much of the toppings survived. I'm not too proud to say I did nibble on the remains while I was making the second. The upshot was I've never made a better crust and I've been using that recipe for a while now, even with the Bakerstone Box on the gasser I can't really get temps this high and the charcoal just adds another layer of yum! Super pleased with my"trial" akorn and am sure it'll just be a matter of time before I upgrade to ceramic.
-
Thanks, I think I did too! One question that occurred to me last night after I fired it up for the first time, what is a safe temperature to cover it? I don't have a cover yet, so I'm pushing it into the garage when not in use, but anything I need to be concerned with temp wise there?
-
-
Hey all, I've been "stalking" kamadoguru for a couple of months now and my intention was to buy a Pit Boss or something similar next summer when the prices drop. In the meantime I've been keeping an eye on Craigslist and Facebook Marketplace for whatever might pop up, and I bought this Akorn last night for $85 with about a summers worth of use on it. (That guy had upgraded to a BGE) I'm pretty happy that it came with the Smokin' Stone and the previous owner had done a little sealing around the bottom vent so it should be all ready to go for me! I'm planning for this to be my BBQ (Pulled pork and ribs) smoker, do "big meats" like turkey and pork loin, and fire it up for burgers and brats occasionally. Time will tell if it replaces the Weber gasser as my day to day grill. Anyway I've found this site to be a tremendous resource already and look forward to learning and contributing even more in the future!
