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sportyridr

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About sportyridr

  • Birthday 12/19/1964

Profile Information

  • Gender
    Male
  • Location:
    Millerton, PA
  • Interests
    Music & Cooking
  • Grill
    Akorn

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  1. No sir just some Evoo and SnP, you really can't fool with them much as they start to crumble Yes after double wrapping the temp climbed nicely, it seemed stalled out about 160* yes Sir, so I found out, originally I was going to grill them on the little Pit Boss gasser but opted for the Akorn at last minute. I will def foil them next time in a loose wrap to allow a lil smoke in. Thanks, I was on the ad like scum to the pond for $70. I did fail to mention the cast iron grates needed alot of work = rusty, back in great shape tho now after some hard scrubbing
  2. I recently aquired a used Kamado Acorn in really nice shape. I used a Chargriller Barrel cooker that my Mom bought me in 1993 for all these years, now time to move on to the new age of cooking so to speak. I am doing the usual newbie stuff like fighting temp, what charcoal to use, lump or briquets and mostly researching for answers. I have sucessfully done a nice rack of ribs, a stuffed pork loin and most recently a poor mans brisket. All have turned out great but still fighting temps, getting better tho. Look forward to soaking up some knowledge here and maybe share a thing or two here and there. Hope you all have a Banner summer, for those in the northeast like me...keep believing, summer will get here soon, you can't rush ole Ma Nature! See ya around these pages.
  3. I am pretty new to the Kamado Acorn, picked up a new to me in nice shape 2 months ago for $70 in excellent condition. So far I have done Ribs and a stuffed & rolled Pork loin so I thought I would give the Beef some love. 5 hours at 225 to 235* worked out most excellent, light smoke with Hickory & Pecan chips. No need for a knife really, wrapped at 2.5 hrs in , took off to rest @ 210*. Mac n cheese is Gluten free cause of my Celiac & the Caulifower mini steaks were a last min decision. All turned out just dandy by the 3 of us. My only gripe was I maybe had too much smoke on the Cauli but was still great.
  4. Here is my go to Pizza Crust Recipe, The only fails I've had were using old yeast, so now I make sure I use good yeast and the freshest possible. I have made this about 20 times and my non-GF part of the family says its just as good as anything else and doesn't taste like cardboard. I also add herbs to the dough like Basil, Oregano etc. I have not made this in the Kamado Akorn (still new to Kamado) yet but it works like a charm in the oven so on the grill seems like no problem at all, this recipe works like a charm. Tried and True Gluten-Free Pizza Crust Found on allrecipes.com Ingredients 2 teaspoons vegetable oil 3/4 cup gluten-free all-purpose baking flour (I use Bob's Red Mill only or if in a pinch I use Cup4Cup) 3/4 cup cornstarch 2/3 cup lukewarm water (I usually add a bit more to get the right consistancy) 2 tablespoons nonfat dry milk powder 1 (.25 ounce) package active dry yeast 1 1/2 teaspoons cider vinegar 1 teaspoon salt 1 teaspoon unflavored gelatin powder (I don't bother with this at all) 1/2 teaspoon agave nectar (I use Honey instead) Directions Preheat oven to 400 degrees F (200 degrees C). Line pizza pan with aluminum foil; grease with vegetable oil. Combine flour, cornstarch, water, dry milk powder, yeast, vinegar, salt, gelatin, and agave nectar in the bowl of a stand mixer fitted with the paddle attachment; mix on medium speed until combined and dough is very runny, about 3 minutes. (more like thick pancake mix) *** I also let rise about 15 mins or so Spread dough over lined pizza pan with wet or oiled fingers. Bake in the preheated oven until the underside of the crust is golden brown, about 10 minutes. Remove from oven; flip it on the pizza pan. Remove aluminum foil. Add your toppings, cook til it's bubbly delicious on top, maybe about 7 mins. Enjoy
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