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About NVRider

  • Birthday June 1

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  • Location:
    Smith, Nevada
  • Interests
    Just retired and am looking for interests. After working my entire life, I can't wait to do what I want to do. Grilling is going to be one of them.
  • Grill

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  1. When I am in a pinch for time, this is my go to method. I use an 'instant pot'. The pressure cook setting for about 25-30 minutes is a cross between a steam and a boil. I finish them off on my Akorn and I have ribs in about an hour. They are marvelous and even look like the real deal. Again, only when I am pressed for time do I use this (i.e. called on for a last minute party, quick mid-week dinner, event potluck, frozen ribs, etc.) As with John, "you would be hard pressed to tell the difference". I have passed them off as "authentic" to a lot of people. This method does take some trial and error time to get them down the way you prefer them.
  2. Had some homemade pesto cubes in the freezer from awhile back and thought this would be a great way to use them up. Man, was this dish easy to make and came out perfect. Looked exactly like the dish in John's video. Wife even said how good the dish was, which is something coming from her. She is a Le Cordon Bleu culinary graduate. She did mention that I might have pounded the breasts down a little. In retrospect, I don't think I should have said she could pound sand. All in all, a great dish for the grill or the oven. And yes, the garlic is NOT optional.
  3. Man I can't wait to try this on my Jr. Thanks a bunch!
  4. Welcome to the Guru forum John! Don't be afraid to ask questions. The storehouse of knowledge from these guys is legendary. You will be a pro with your Kamado in no time (of course after a few experiments have gone awry ).
  5. Hello DeepWater and welcome to the forum. The Kamado Guru forum will help you get the most out of your grill. Enjoy!
  6. Thrift store desk lamp with gooseneck - 50 cents LED light from Hobo Freight coupon - Free One stout magnet from previous project pile - Free Some kind of bicycle handlebar holder in project pile - Free Being able to see steaks on the grill in the dark - Priceless
  7. Welcome StudPuffin! You can't go wrong with this group! Recipes, accessories, techniques, questions and answers, it's all here. Is there a "goldilocks zone" temperature for burning cold air?
  8. I have to go with Instant Pot as well on this one and the 5-5-5 method. 5 minutes high pressure cook time. 5 minutes natural pressure release time. 5 minutes ice bath time. I purchased the eggs racks and can do 14 eggs at a time in the 6 quart model. I have never had a bad batch and the eggs peel super easy after the ice bath.
  9. Do you really need a 700 degree temp for a great pizza? Just saying.
  10. If you are just looking for an inexpensive diffuser, then here you go. Works great on my Akorn Jr., and I am sure Lodge makes a larger size to fit the Akorn. If you are willing to spend a few more duckets, then the SS drip pan that BBQube sells works great and is quality.
  11. I have had my Akorn now for 3+, maybe 4+ years. Besides the ash pan fire I encountered (totally my fault), this has been the best grill I have ever owned. Zero rust and I keep it outside with a cover on it. But hey, it's Nevada. The land of single digit humidity, where nothing rusts.
  12. I will have to agree with Daz on this one. My ash pan had accumulated water/grease which I was unaware of, and wow!, Ash pan fire which resulted in a major overhaul. See "Accidentally Went Nuclear". I am now a regular maintenance guy on all my ash pans. A simple 10 to 15 minute inspection on your gear will save you HOURS and DOLLARS in repair and replacement. "There is never enough time time to do things right the first time, but there is always enough time to do it over".
  13. Okay. Now I have to get off my hands and build something similar to this for my Akorn and Akorn Jr. Thanks for the inspiration. I think?
  14. Been there. Done that. Got the t-shirt. Had to re-paint my lower ash catcher with high temp engine paint. My Akorn is now 'two tone', but it is kind of like a badge of honor that I wear proudly. Kind of like the kid with the broken arm and everyone wants to see his cast. Ooooooh! ;o)
  15. Welcome to the Guru Robdan! I never tire of this welcome. Sorry it is my standard reply, but it pretty much says it all. "You can't go wrong with this group! Recipes, accessories, techniques, questions and answers, it's all here. As a recently retired guy that never got enough time to spend around the grill, the Gurus have filled my void (more like an addict that gets his fix). I'm a kid in a candy store here. The wealth of knowledge found here can't be bought". Enjoy!
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