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Red River Smoke

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  1. Like
    Red River Smoke reacted to Kelso in Akorn mobile table.   
    I’m on mobile and the pics are not uploading in order. My apologies. 




  2. Like
    Red River Smoke reacted to Kelso in Akorn mobile table.   
    We have a lake house that sits up a steep hill from our waterfront lot/dock. I was getting tired of having to leave the waterfront to head up the hill to the house for lunch/dinner.   I looked all over for mobile kamado ideas and found very few examples. So, here I will show my solution so others may follow. 
     
    I have 2 Big Green Eggs in my outdoor kitchen at home, so I’m accustomed to using Kamados. I briefly considered building my cart with ceramic kamados but worried that the potential movement/bouncing would create an early demise for them. In comes the Akorns. With the Akorns metal construction I do not have to worry about cracking. So that’s the route I went. 
     
    They are mounted by their side table bracketry and handles, respectively. I know someone will comment about the big one possibly being too heavy to reliably be mounted by its table brackets...and I fretted over this momentarily. I figured if I have issues that I would then through-bolt it into the table. I had to transport the table from my house to our lake house on a utility trailer for  a 2 hour drive. I watched as the whole she bang bounced down the road behind me the whole way. When I arrived I inspected everything and found no issues. If it can make that trip then the trip behind the UTV up and down the hill to the lake should remain a non issue. 
     
    Over the the weekend I cooked ribeyes, pork belly burnt ends, sausage, chicken thighs, and ribs. I had no issues holding 225*F. I did use a BBQ Guru battery powered temp controller for the pork belly since we left the dock to go out on the boat during the cook. The ribs I held at 225 to 275 for 4 hours and by then felt confident enough in the Akorn to leave in the boat with no temp controller in place. 
     
    Overall I like the  Akorns and they are serving their purpose perfectly. 
     
    The cart itself is great, and I’m still gathering accessories to outfit it with. The upside down mailbox stores my spatulas, tongs, skewers, and aluminum foil, Saran Wrap, and parchment paper. 
     
    Anyway, on to the pics. 



  3. Like
    Red River Smoke reacted to ckreef in Nothing but WFO money!   
    It's more of a technique than an actual recipe but here goes. 
     
    Find the biggest shrimp possible. These were U5 Shrimp but not everyone can get U5 so go with the biggest you can find. Butterfly them open all the way to the very end of the tail. Any loose meat at the head end you can fold back over onto itself. I then sprinkled with white wine vinegar and fresh squeezed lemon juice. Sprinkled with Old Bay. 
     
    Cook up some grits. Any grits will work but you need to cook them firm and sticky. Add a large spoons worth to the top of the shrimp. Smooth it out a bit in a big hump. Cover with fresh grated parmesan cheese. Lightly press it into the grits. Carefully transfer the stuffed shrimp to some type of greased baking pan (a cookie sheet would work). Bake these indirect in a fully heat soaked kamado at around 450*. This will take 5-8 minutes depending on how big the shrimp are. Try not to overcook them. 
     
    For the tomato cream sauce I started with a good Italian tomato sauce (Pomi tomato sauce). Everything was added by taste. Add heavy whipping cream until you have a tomato/cream ratio you like. Add spices (oregano, basil etc..), some salt and a pinch of sugar. Whatever you want by taste. Heat that up. 
     
    The zucchini noodles I bought a $10 "as seen on TV" device from Bed Bath and Beyond to make those. 
     
    That's basically what I did. Everything by taste and sight. Give it a try. They were delicious and if you can find U5 Shrimp you only need about 3 per person. 
     
     
  4. Like
    Red River Smoke reacted to ckreef in Nothing but WFO money!   
    Shrimp and Grits anyone? A different take on a southern classic. A massive U5 Shrimp stuffed with grits covered in parmesan cheese. Served with a bit of zucchini noodles and a tomato cream sauce. Cooked in my Pizzaioli Wood Fired Oven from
    Authenticpizzaovens.com 
     

    VID_408491207_063207_346.mp4  

     

     
     
     
     
     
  5. Like
    Red River Smoke reacted to John Setzler in 2019 Man Cave Meals Pick'em Pool   
    Today is the day.... games start tonight... get signed up if you want to play!
  6. Like
    Red River Smoke reacted to Heuer in The random pictures thread...   
  7. Like
    Red River Smoke got a reaction from MossyMO in Tatonka Dust seasoning is available!   
    @MossyMO I am planning to attend the BBQ championship at Scheels, so I'll look for you there!
  8. Like
    Red River Smoke reacted to Jack. in Temperature Control on Louisiana Grills 24" (Pit Boss)   
    Minor temperature swings of 10*-15* are not uncommon and generally do not warrant reactions such as closing all vents or opening vents completely.  Chasing temps that way will do nothing but frustrate you and defeat your goal of locking in a reasonably steady temp.  Unless the temp starts to climb and keeps on steadily climbing or drops and keeps steadily dropping, I suggest you ride out the minor spikes and dips.  I think this is even more emphatically so if you are using a temp controller.
    I don't believe minor spikes and dips are a function of your brand of kamado.  If you've checked it for leaks and found it pretty tight, I'd be patient and learn vent settings and amount of lump to light instead of chasing temps.  
  9. Like
    Red River Smoke reacted to KamadoChris in Jalapeno walleye poppers   
    Put together a little Labour Day afternoon snack, cut up some peppers from the garden and stuffed them with a slice of queso fresco, a walleye cheek or two and all wrapped up in bacon. 300° for an hour with a light oak smoke and they were oh so good. 
     


  10. Like
    Red River Smoke reacted to KismetKamado in Chorizo and Queso Fresco Stuffed Peppers   
    Those look fantastic!  And suddenly I’m inspired to make my own chorizo....  
  11. Like
    Red River Smoke reacted to gotzero in Chorizo and Queso Fresco Stuffed Peppers   
    It is a little late in the year for most fruit from our garden, but we have an abundance of peppers that will probably produce for another month of two. 
     
    A few days ago, I started hickory smoking red ripe jalapeños to make chipotle powder. I am going to have a ton of these this year and I am very excited.
     

     
    Today, I added the ground chipotle powder with other herbs and spices and vinegar and then added this to ground pork to make chorizo.
     

     

     
    Off to the griddle to cook the meat.
     

     
    Once that was done, I mixed some more chipotle powder and heat-softened queso fresco together (which gives the cheese a nice color and kick), and then mixed that combination with chorizo.
     

     
    We have beautiful purple bell peppers that thought would make a great base for a stuffed pepper dish.
     

     
    In goes the chorizo and cheese combo, topped with taco cheese, and then off to the kamado for a little hickory smoke and some heat. 
     

     
    I took out the peppers and discovered something surprising. I cooked off the purple! When I smoke green peppers, the color usually dulls quite a bit. When I smoked the purple skinned ones, the end result was a smoked pepper with a deep green color. Not what I expected, but really neat! Added some orange bell from the garden and a red jalapeño slice and then onto the plate. These were gone in an instant and I have enough chorizo to last through the long weekend of late rising family breakfasts. I am probably going to do a variant of this a lot during football season. I have no idea if this is possible, but I am going to start looking for purple jalapeños so I could smoke them and end up with the satisfying deep green.
     

     
     
  12. Like
    Red River Smoke reacted to pmillen in Tatonka Dust seasoning is available!   
    It would be cool if they would stock all of their locations.  There's one near me in Omaha.
     
    BTW, I sold Fred B. Scheel a Corvette when I was a kid.  That was when Scheel's Sporting Goods was just a corner of Scheel's Hardware on Broadway, in Fargo, and he was running it after Fred M.
  13. Like
    Red River Smoke reacted to MossyMO in Tatonka Dust seasoning is available!   
    We use to attend Pride of Dakota trade shows but took a rest from them about 2 years ago. We will be in Fargo the end of September for the SCHEELS ND BBQ Championship competition, but also do hope to have enough inventory by then to start stocking distributors in Fargo like Scheels and Meats by John & Wayne.

    The complaining about ingredients puzzles me also, I posted the ingredient label so there were no surprises... yet some armchair chemist think they are Sherlock Holmes clueing everyone in!
  14. Like
    Red River Smoke got a reaction from TKOBBQ in Tatonka Dust seasoning is available!   
    Do you go to any of the Pride of Dakota shows? Specifically the one in Fargo?  If so I will definitely hit you up there. 
    I also don't understand all the complaining about ingredients, we are label readers too and we vote with our wallets, but there isn't anything in Tatonka Dust that would scare me.
  15. Like
    Red River Smoke got a reaction from MossyMO in Tatonka Dust seasoning is available!   
    Do you go to any of the Pride of Dakota shows? Specifically the one in Fargo?  If so I will definitely hit you up there. 
    I also don't understand all the complaining about ingredients, we are label readers too and we vote with our wallets, but there isn't anything in Tatonka Dust that would scare me.
  16. Like
    Red River Smoke got a reaction from buckleybj in Carbon steel pan   
    We have been needed a new omelette pan for a while, (favorite weekend breakfast are chorizo and cheese omelettes with guac and salsa) the finish on my hard anodized pan that I like to use is getting thin and with all the talk of cast iron on here I started looking down that road.  We have a glass top stove, and I know you can use cast on that, but I had recently got a carbon steel wok and really enjoy that, so I thought that might have the benefits of cast, but lose some of the weight. Ordered the Matfer Bourgeat 10 1/4" black steel pan from Amazon http://a.co/d/efh3tAs and seasoned it up last week.  I did a good soap and water scrub then wiped down with oil and then upside down on the gasser that was running close to 500 F, probably a little hot, after an hour I scrubbed it down again, reseasoned with oil and back on the grill for another hour at around 400 F.  Came out pretty dark, but slippery, my first omelette stuck a little, but I think I let it go too long before I flipped, the second day it worked flawlessly!  This should really be a forever pan and it can and may go into the kamado with a steak or something.



  17. Like
    Red River Smoke got a reaction from freddyjbbq in Carbon steel pan   
    We have been needed a new omelette pan for a while, (favorite weekend breakfast are chorizo and cheese omelettes with guac and salsa) the finish on my hard anodized pan that I like to use is getting thin and with all the talk of cast iron on here I started looking down that road.  We have a glass top stove, and I know you can use cast on that, but I had recently got a carbon steel wok and really enjoy that, so I thought that might have the benefits of cast, but lose some of the weight. Ordered the Matfer Bourgeat 10 1/4" black steel pan from Amazon http://a.co/d/efh3tAs and seasoned it up last week.  I did a good soap and water scrub then wiped down with oil and then upside down on the gasser that was running close to 500 F, probably a little hot, after an hour I scrubbed it down again, reseasoned with oil and back on the grill for another hour at around 400 F.  Came out pretty dark, but slippery, my first omelette stuck a little, but I think I let it go too long before I flipped, the second day it worked flawlessly!  This should really be a forever pan and it can and may go into the kamado with a steak or something.



  18. Like
    Red River Smoke reacted to Ron5850 in London Broil DerHusker Style   
    I used this recipe that I saw DerHusker posted back in 2017. He originally used it for a tri-tip. Unfortunately tri-tip is not too common in my part of the woods. So I decided to try it on a London broil. And I must say it came out with fantastic results.
    I started out putting a light coat of Worcester sauce on the meat. Adding ground himalayan salt and fresh ground pepper as well as some Killer Hogs steak rub. I had some fresh Rosemary growing in the yard which I finely chopped and added to the steak as well. DerHusker recommended marinating the meat for 8 hours but I didn't have that much time and only marinated it for 3 hours. I set up the Big Joe for two Zone cooking. Cook the meat at 250 degrees on the indirect side with some pecan chunks added to the charcoal till the internal temperature of a London broil hit 112°f. Removed the London broil brought the kamado's temperature up to about 550° and seared the London broil on each side for approximately 3 minutes. Remove the meat from the grill and I let it rest for approximately 15 minutes before serving. Thanks DerHusker!





  19. Like
    Red River Smoke reacted to BarrieBBQ in KJ Table. Cedar. Pics   
    A few shots of my completed table. WRC throughout. Granite insert. Three drawers




  20. Like
    Red River Smoke reacted to NVRider in Is this the “reverse ring of fire”?   
    I was looking for a way to use my Akorn for larger cooks than my Akorn Jr., but not that much larger. I really did not want to light the entire fire box for a smaller cook. I don’t have a charcoal fence, and piling the charcoal on one side just didn’t do it for me. I wanted something just on the center, circular grate. That way I could grill vegetables, shrimp, buns, etc. indirectly around the center. Kind of like the old hibatchi my parents had as a kid.
    Here is what I came up with (or most likely someone before me but I never saw it). It is that time of the year when WallyWorld is placing all their BBQ gear on clearance. Depending on the store, or really the store manager, and how fast they want to make room for all the Christmas stuff, you can find some real bargains. I picked up this charcoal chimney for $3. Thinking I could always use a spare. I had the chimney next to my Akorn readying for the next grill off, when I looked at the center grate and the chimney. In a ‘Homer Simpson’ voice I heard “mmmm circles”. I wondered, could I be so lucky? It fit PERFECTLY! I removed the plastic handle, placed it in the Akorn, filled with lump charcoal, and fired it up (from the top). What I got was a direct fire sear for my steaks and chops with a lower heat grill surface for everything else around the center. Add the swivel rack above the grill, and I have even more versatility.
    I just finished my third trial run last night to make sure this was no fluke. The result is a center hi-temp grilling surface with a huge indirect grilling surface for just about anything you want. The reverse sear on the steaks worked perfect. The benefit for me was not having to adjust anything to get the temperature zones I want. Also, the amount of charcoal used was insanely small. It burns from the top, down. Best part; I have a built-in ash basket. Just shake and refill. My only mistake. Not getting pictures with food on the grill. Sorry. You’ll just have to trust me on this one.



  21. Like
    Red River Smoke reacted to kamadoplanet in Tandoori shrimp   
    These tandoori shrimp came out great, but they do pack some heat. Use less cayenne if you're spice adverse.
     
     
  22. Like
    Red River Smoke reacted to John Setzler in Griswold #3   
    You can't even tell these are the same pan as the original photos....
     

     

     
     
  23. Like
    Red River Smoke reacted to Scott Roberts in Griswold #3   
    @John Setzler is it possible to open an Cast Iron/Carbon Steel section since so many of use have and use both?  You finding that Griswold #3 is also another reason to open one for new finds like yours!
     
     
    Scott
  24. Like
    Red River Smoke reacted to ICDEDTURKES in Low country boil   
    Hate is not a strong enough word loath is better just kidding looks great
  25. Like
    Red River Smoke reacted to KamadoChris in Double smoked ham   
    My parents were visiting us for the weekend, for Sunday dinner we thought it would be nice to try for ham and scalloped potatoes without heating the house up on one of the hottest days of the year so far. I had the LG kamado and my gasser going full tilt for most of the afternoon, it was a little chaotic I can now see where an extra charcoal burner could come in handy, maybe convince the wife on a KJ??  But back to the cook, I trimmed up an 11.75 lb ham of all skin and fat, it shed a couple pounds there. I then put it on the LG at 250 for an hour for a nice light kiss of oak smoke, and then wrapped it all up in a couple layers of foil with a half cup of apple juice. It cooked away for another 2 hours while we made up a Dutch oven of scalloped potatoes and threw them on the Napoleon to cook away.  Meanwhile I had ciabatta bread proofing inside which I needed to get into the kamado somehow?  (I was also preheating my pizza stone in the gasser for insertion into the LG when I was ready for bread.). Just about the time the potatoes were finishing I turned them down and brought the ham over to continue on the gas grill while I transferred the pizza stone to the LG and turned up the temp to 475. By the time it was up to temp my rolls had finished proofing and in they went for 20 minutes. As soon as they were done I pulled the pizza stone and heat deflector for direct grilling to finish the ham. I forgot to mention that while the bread was baking I had unwrapped the ham and I had previously made up a honey, brown sugar and apple juice glaze, with just a bit of cinnamon and cider vinegar, and I was painting that on the ham to glaze up. I also put a couple foil packets of fresh beans I picked that morning on to cook. I moved the ham over for a quick hit of high heat rolling it all around getting nice and sticky and putting on the final glazing. It was so hectic the only photo I took was the ham on the grill, but let me tell you the final meal was fantastic!  Christmas in August!
     

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