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    • John Setzler

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

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

Red River Smoke

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  • Location:
    Moorhead, MN
  • Interests
    Cooking, Wood working, golf, gadgets, etc.
  • Grill
  1. Royal Oak Menards

    Yeah those are the only lump bags at my Menards, have to check out some other places for the red bags.
  2. Royal Oak Menards

    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.
  3. Quinoa

    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!
  4. Pizza Trials

    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.
  5. Hello from Western Minnesota

    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?
  6. Hello from Western Minnesota

    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!