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Paul in AZ

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  1. Start with a good grade of charcoal. An akorn uses fuel so economically it makes no sense to save a few bucks using cheap lump. Then a practice run or two to feel comfortable getting a stable controlled temp. Then, ribs are easy and always appreciated.
  2. I'd recommend a steel wok with flat bottom and lid. The traditional round bottoms require a ring stand to sit on. More clutter. I use a 12" non-stick wok for low heat smallish dishes and a ~16' steel w/lid I've had for maybe 30 years that I use all the time. Not pretty to look at but invaluable and indestructible.
  3. I too have backed away from fancy rubs for ribs. Now just coarse salt and pepper. Once in a while I'll add some cherry or mesquite chunks for smoke.
  4. Nicely marbled meat is hard to find anywhere. I'm not sure it is entirely fair to blame only the butchers. The current climate of fat phobic sheeple has created a market for ultra lean beef. Ranchers know this so breed and feed skinny cows. It is also cheaper to raise a skinny cow than a plump one. Butchers sell what sells well and what is available. The whole system is stacked against flavorful beef.
  5. This works well on either charcoal or propane. Traditionally, exposed bone ends are foil wrapped to keep them from charring, crumbling and looking ratty. Not necessary as long as you don't expose the bones to too much direct heat. i.e keep meat over the fire and bones in the cooler indirect zone as shown in the photos above.
  6. For a massive steak like that or a rib roast try cutting the bone off leaving an inch or so of meat on the bone. Cook the steak [or roast] boneless. Freeze these bones for later. Those bones with a generous amount of meat make for great short ribs another day. The tender meat cooks in about half the time regular short ribs take. Two dinners out of one chunk of meat.
  7. How much coal you put in doesn't matter. I think it burns better with a lot of coal in there. ?better air flow-through? Fill it up. Make a pyramid, light the center, start to close both controls as you approach your target temp. Close vents when finished. A full load should last 2 or 3 more cooks.
  8. I use Rutland Safe Light starters. They are stored outside and exposed to Arizona's notorious summer heat. Never melt. Always start.
  9. I need some advice on cooking a duck. There are recipes out there but they seem to be geared towards ovens or smokers and many with some variant of boiling water before cooking. Any tips or methods for kamado cooking? The goal is the least complicated method to get nice crispy skin and moist meat. Also, how much fat gets rendered off during the cook? If it looks too complicated the alternative is to get a cooked one from a Chinese restaurant.
  10. I have also started putting meat in early. Opening up and putting in relatively cold [air temp] meat is bound to befuddle a previously stable temp. Meat goes on when about half way or more to the target temp and I regulate vents carefully as it creeps close to the target temp.
  11. hoi sin is a sauce made from fermented soy beans. It is used frequently in Asian cooking. So commonly that it is usually referred to as 'Chinese ketchup'.
  12. A while back I tried to see if ribs would get that wonderful flavor and color of the BBQ pork tenderloin served in Chinese restaurants. But I cheated. From my Asian supermarket I got a packet of char siu [Chinese BBQ] powder mix. Dry rubbed onto St Louis ribs overnight then 225-235* for around 3 1/2 hours. I didn't make a glaze. Taste was good but not wonderful. Mostly there but it was missing something. Looking at your recipe it is clear that the commercial powder alone isn't good enough. Next time I will rub overnight and follow your ingredient list to make the sauce/gl
  13. That is a colossal amount of liver. I'd question who told you to take that much and why.
  14. " Everything has a lethal dose" John hit it on the head. Everything, including water and pure oxygen is toxic or lethal in the right dose One thing missing from all of these reports is an LD50 [dose at which 50% die] or a threshold safe level. Downgrade any report that says "could" or "may". Show me some hard data. While it is preferable to avoid exposure to things you don't need it is equally important not to freak out over minuscule and harmless amounts . Life is awash with 'toxins'.
  15. The Akorn spot is on this site. Its In the list of forums, look for "char griller akorn kamado,,," Enjoy your revitalized Akorn. Hope you are as happy with it as I am with mine.
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