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NVRider

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Everything posted by NVRider

  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!
  16. Hello SimonL! I am going to 'recycle my welcome from Cowboy66. 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!
  17. Welcome Cowboy66! 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!
  18. 8 or 10 grills!!? Good God man. How do you do it? I have 5 and have been threatened with divorce if even look at another grill. Women, okay. Grills, I'm out on the street. You are my hero.
  19. I use a Green Mountain Davy Crockett pellet grill/smoker next to my Akorn. It fires up on battery power, ignites quickly, and adds just the right amount of smoke for steaks (while reverse searing) and planked salmon. It is only 21" long and is on a separate cart. I can transfer to my kamado when I need the high temp sear or just a higher temp after the smoke. This combo has worked out great for me. If I don't need the smoke, then I use the 17" Blackstone griddle (again on a separate cart) for vegetables or such.
  20. We all started sometime my friend. I wish I could remember my first one. Don't remember whether it was fantastic or failure???? Now, I can't wait to do them. So many great variations, so little time. Almost bought two this season. They were giving them away at $5.97/lb. They are Harris Ranch (west coast) so I know the quality is good. You will be okay. Take it slow. Ask questions. These guys are pros. Prep work is most important. Pull it off correctly and your family will carry you on their shoulders down the street. "Keeperovdeflame" has been going 30+ years with PR. His family won't have anything else. Neither will mine. Best of luck.
  21. Go ahead now and get the big Akorn too. Might as well complete the set like the rest of us. Guess it comes from my days of collecting Matchbox cars and Hot Wheels.
  22. Don't remember who turned me on to this faux ash basket, but it works great for me. Mr. Bar-B-Q 06814X Stainless Steel Mesh Grilling Skillet on Amazon I have a regular size Akorn and the basket is an easy fit. Ash shakes out very nicely. No problems so far. Was only about $20.
  23. We always have a bottle of the Green Dragon on hand in the fridge. Not hot, just flavor. That stuff goes great on everything!
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