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Everything posted by willys1

  1. No more than coarse ground pepper, I suppose. Google it and you’ll find it’s a petty common rub for steaks and beef.
  2. Pretty simple: 2 tbs coarse salt, 2 tbs coffee grounds, 2 tbs garlic powder, 1 tbs black pepper, 1 tbs onion powder. Looks like yours turned out great.
  3. I'm in the tie-together-and-cook-as-one camp.
  4. Love a smoked chuck roast. I use a coffee dry rub, never tried marinating one. What's in yours?
  5. I've been experimenting with pork butt a little. I've never been a big fan of pulled pork and being from St. Louis, BBQ pork steaks have always been a tradition. We usually seared them, threw in a pan with sauce until nice and tender and then seared again at the end to caramelize the outside a little. This past weekend I had a whole butt cut into 1.5" thick steaks; normal is about 1/2 to 3/4". A 9 lb butt yielded 5 steaks. 3 of them I cooked my traditional way but my son asked me to cook a couple more like a regular steak. S&P rub, no sauce, seared at 350-400 degrees until it hit 145ish, pulled and sliced right away. OMG, it was good! The meat was melt in your mouth tender. One had to cut around the fat but not unlike a ribeye steak. The whole family loved it and I won't be going back to the old way of buying or BBQing pork steaks. Bonus I got the steaks at the 1.98/lb butt price vs the 2.98/lb price of pork steaks. Might want to try your country ribs like that once.
  6. Sorry in advance for the crappy pics. I had the same issue on my acorn jr as my stone surface temp was 100-150 degrees higher than the dome temp. I’m also a little space restricted on the jr for stacking stones etc. My solution was to make the pizza on a 10.5 “ aluminum pizza pan and set it directly on the stone to start. My pizzas take 6-7 minutes depending on amount of toppings. About the midway point I spin 180 and slide the pizza off the pan onto the stone. The crust and toppings are set enough that it slides right off with no mess and much easier than using a peel with a raw pizza. When done just slide pizza back on the pan for serving. The result is a perfectly crispy crust without too much black. This crust was a copycat recipe of mellow mushrooms from last night. as you can see my pooch loves our pizzas as well! Its also easy to change crust doneness by just adjusting time on or off the pizza pan to each persons taste.
  7. Like philporn said, these are still my favorite fire starters as well: I’m guessing I can get about 30 or 40 cotton balls in this jar and about 12 oz of alcohol for a whopping $1.50. One ball for a low and slow fire, three balls for a fast and hot fire.
  8. I seldom use my weber anymore, mostly just when I need more room. Ribs are about the only thing I cook that my Jr. can't handle. That attachment, however, looks pretty slick and I see weber pizzas in my future!
  9. Agree. The sites that say chicken is only done at 160 is a little misleading as that is what it takes to kill bacteria instantly. Chicken reaching 150 and remaining for 3 minutes is considered safe to eat....and much tastier.
  10. Lnarngr, Looks delicious and glad you enjoyed it. Looking forward to tying another one myself.
  11. Good luck on the tri-tip. Mine was delicious and extremely simple. Did you get from the butcher cut or a pre-rubbed vacuum packed version? As for myself, my son and I are smoking some corned beef for pastrami tomorrow!
  12. Prolly shouldn't post this here as there was no grill involved and, even worse, no pics taken but just had to share. Anyway, about a week and half ago I was thinking about what to have for Christmas dinner when I got the bright idea to cook this 4.5 lb tri-tip I had picked up from Sam's awhile ago: Unfortunately, I had just finished thawing it out and wasn't sure if it would keep for another 10 days. After a little research and the fact it was cryovac wrapped, I decided to break a couple of my rules: 1. Re-freezing meat after it was thawed. 2. Serving a dish to guests that I had never even tasted before, let alone cooked myself. I knew the meat would be perfectly safe to eat but wasn't sure if it would affect taste or texture. Despite concerns I threw it back in the freezer and pulled it a few days later to thaw back out in fridge. Christmas morning I unpackaged and set out on the counter to dry a little and get up to room temp. My plan was to reverse sear this thing in the oven at 235F and then finish on the grill. Didn't get the grill fired up in time so once meat hit an internal temp of 120F I threw onto a smoking hot CI pan with a couple tablespoons of butter. After a good sear the meat hit 131 and left to rest. 20 minutes later I sliced thick slices against the grain to see it vary from medium on the ends and a deep red medium rare in the middle. And, man, was it awesome - great flavor, juicy, and melt in your mouth tender that my family and guests raved about! And this wasn't even a prime cut, just choice. Why have I never tried this before?! I've certainly read about tri-tip but I just isn't see around these parts much and I really didn't know much about it. But this was easily in my top 5 steak or roast meals ever and was unanimously voted the Christmas meal of choice from here out even with the less than perfect prep and technique. And at less than $8/lb even with today's prices, I'll definitely be on the lookout the next time I go shopping. The rub was a little heavy for our taste so looking forwarded to trying my own rub and actually using the grill next time (and taking some pics). If you've never had before I highly recommend giving it a try.
  13. Turned out pretty good. I think jerk flavor and grill smoke perfectly complement one another. I rubbed down about a half dozen thighs and legs with Eaton's jerk sauce about 3 hours before grilling. The jr was maxed out: Grilled indirect at 375 and we were digging in about an hour later: Really simple and easy, plus the boss loved them. I will definitely be doing these again soon.
  14. Hitting a stall at 200 seems really high. Beef stalls around 155-165 and a quick search indicates lamb has the same stall temp so I'm not sure why it's getting to 200 so quickly. How big a cut of meat are you cooking? The other thing not mentioned on the first cook was rest time. My experience is that 30 -60 min rest time for a larger cut of meat is key for a juicy result.
  15. That's more than plenty. A one inch gap along the perimeter of the grill is approximately 40 sq in for airflow. I'm guessing from mine that the top vent is 4 inch diameter or so and is 1/2 blocked when the vents are wide open. That provides only a little over 6 sq in of airflow which is a fraction of what you have around your pan. Enjoy the jr. It really is a great little grill.
  16. That looks delicious. Going to try that on my next steaks.
  17. In addition to what John said which is all correct, I don't think the comment above is necessarily true. I think what is important is to keep a "consistent fire", for lack of better words, because dampening or extinguishing a flame or a fire is what puts off the really bad, acrid smoke (ie, blowing out a candle). Akorns are incredibly efficient, therefore, keeping a consistent fire usually results in a temp higher than some people want at low and slow and they end up putting out the fire and getting the bad smoke. I'm perfectly fine with smoking at 250 ish and my akorn jr will do that all day once dialed in.
  18. I've been using RO with no issues for last couple of years but could not find any on my last shopping trip. Ran across the expert grill brand and took a chance. Like you, was very happy with the product and now on my second bag. I would have absolutely no issue buying again or recommending to anyone.
  19. Have you tried just scanning through the topics in the pizza recipe section of the forum?
  20. I, too, have an akorn jr. I planned on getting a smoking stone but didn't order it by the time i wanted to do my first low and slow. I took the outer ring off of an old kettle charcoal basket and made a little support that sits on the same tabs as the smoking stone. I first tried an uncoated cake pan that worked ok. 2nd time I tried a saucer from a clay pot. Fit perfectly and stabilized temps a little for low and slow. If I need a drip pan I just wrap it in foil. Works so good that I never bother ordering a real stone. First one eventually cracked after a year and half but at $4 a pop, still a bargain. I'm sure you could find a smaller size that fits the 11". support: Support in place: Clay Pot Saucer: Saucer in Place:
  21. I typically grill with the jr on my covered patio. I've been doing so for a couple years with no smoke stains or any other concerns. The smoke off a kamado is very minimal once up to temp and unless I'm cooking pizza the exterior surface never gets much higher than warm to the touch. That said, you don't want to forget and leave the vents open. I accidently got to 700 within just a few minutes after a cook once. Left longer, I'm pretty confident these akorns would burn themselves up.
  22. I have a jr so it may be different than full size (although I've heard jrs are even harder to control). These settings were from a 6 hour cook for a chuckie. Held 230 at grill grate though 5 hours or so and rose about 30 degrees during the last hour. I make sure my fire is well lit and often go over my desired temp before I dial in the the final vent settings. But once I throw the meat on it typically drops the temps pretty close to where I want them.
  23. Cotton balls soaked in 90% alcohol. I use 1 cotton ball in the middle for low and slow and 2 or 3 spread out for a hot fire. Light up and walk away. They have yet to go out without getting my lump going under any conditions. 200 balls and a bottle of alcohol is less than $5 which equates to 100 or so cooks.
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