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Team402

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Team402 last won the day on December 24 2019

Team402 had the most liked content!

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  • Gender
    Male
  • Location:
    Adamstown, MD
  • Grill
    Akorn

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  1. You can't use something else and maybe mix in your Royal Oak?
  2. Team402

    Hanger Steak

    Please confirm that you can see the pics now
  3. Team402

    Hanger Steak

    Guys, I’m so sorry.
  4. Team402

    Hanger Steak

    I was always under the impression that there is only one muscle animal. I'm sorry you guys cannot see the pics. I don't know why they aren't visible. I created the thread on my iPhone like most others I've created and I'm not having issues seeing them or on my MacBook. Maybe there is a setting I can change to allow the pics to be visible
  5. Team402

    Hanger Steak

    Hmmm... I'm not sure what's happening. They're showing up on my computer.
  6. The weather yesterday in Washington D.C. was ridiculously beautiful (almost 70 degrees in January) and I had to take advantage of the opportunity to sit on my deck with an ice cold beer and a smoking hot grille with an awesome piece of beef before the Pens game last night. I thought I’d celebrate the occasion with a real nice cut of Hanger Steak from my friends at Hedge Apple Farm. Plus, I’m always up for a chance to practice my knife skills. I feel like I’m starting to get the hang of it I started the prep with using olive oil as my binder for my base layer of seasoning The A.P. Rub always gets it done as a base layer. A nice covering of Montreal Seasoning not only for texture but it also give a little crunch on the outer surface of the Hanger Steak I started with the big piece putting it on first because my wife and kids like their beef more on the medium well to well side. I set my iPhone timer to three minute intervals turning each time. Once I brought the temps up about 120 I pulled the smaller piece off until the big piece got to about 145 and then put the small piece back on for two 3 minute turns. At that point the small piece was showing on my Thermapen at 128 so I pulled them both off. About a 10 minute rest I kept it simple with fries and some coleslaw I put together using mayo, lemon and lime juice, chopped pineapple and some A.P. Rub. If you haven’t tried this cut of beef, give it a try, it is really very tasty. Mike
  7. Pretty ingenious how they converted the inside of the truck to be a wood fired oven.
  8. Buckeyesmoker, as you can see most of us have had the same issue. I crossed over the line from a Masterbuilt electric smoker with Akorn because I wanted to learn fire and temp management. Plus, the "set it & forget" approach became very boring for me. It completely allowed me to do other things around the house and even leave the house for a little while but it lacked soul and I didn't get that true barbecue fulfillment you get after a long cook. As you can see all the guys in this thread have various techniques to get to the temps they want. I personally do not believe your issue has anything to do with the amount of charcoal you are using. I load my grille pretty heavy. There's nothing worse in a longer cook than running out of fuel. I think it's really more something you have to experiment with through trial and error. Look at it like this, equate a fire to how an engine works, it pumps air. Air goes in and air goes out. It becomes stronger when there is both more air in and out. If you want to make it weaker then you limit the volume of air through intake and exhaust. The more you use your Akorn the more you will understand how it works and as a result you will figure out what techniques work best for you in fire & temp management. In the meantime don't be afraid to experiment with it, that's what makes this "hobby" so much fun. Mike
  9. That’s really kind of you to say Lydia. Thank you for the compliment.
  10. That's a really ingenious idea using bacon and intertwining it with garlic bread dough bread. Makes me jealous that I didn't come up with that idea. Really strong entry in this month's challenge.
  11. Thanks ckreef, I was really trying to come up with something that everyone can relate to... Something on a stick You're welcome to come over sometime, I'm just outside Frederick.
  12. Thanks skreef, I felt like I really had to bring it because I'm sure you have something up your sleeve .
  13. Thank you guys for the compliments.They are most appreciated. I was actually quite surprised at how well they turned out. The color was great, the beef was savory, the chicken was piping hot and the bleu cheese & the swiss or havarti was so gooey. I will totally do this again. I had a lot of fun coming up with this.
  14. When one thinks of hors d’oeuvres they typically envision one bite portions so I tried to stay within that parameter. I wanted to also try to be as creative as I could and decided to ONLY use ingredients that I had in my house. People inherently love to eat things on a stick so I decided to go with my interpretation of chicken cordon bleu and top sirloin lollipops for my December 2019 Challenge - hors d'oeuvres platter entry. I started with a top sirloin that I cut fairly thin in 1-2” strips about 4-5” long. Then put everything in a olive oil based marinade that I threw together. Again using only what I had on the shelf, the ingredients for this is: 1 TBSP 50/50 salt & pepper 1/2 TSP dried cilantro leaves 1/2 TSP dill weed 1/2 TSP Italian seasoning 1/2 TSP veggie grille seasoning 1/2 TSP dried rosemary leaves 2 bay leaves 1/2 cup olive oil 1 TBSP Apple cider vinegar After I combined all those ingredients I poured the concoction into a large storage bag along with the sirloin strips that I had cut and into the refrigerator they went. I was originally planning on only a couple of hours but something happened Saturday so I never got back to it until Sunday afternoon. This actually was a blessing because I think it definitely needed the extra time in the seasoning. For the chicken cordon bleu lollipops I started with bleu cheese crumbles and pressing them into a small ball. Then using some deli sliced ham wrapped the bleu cheese balls and then wrapped those with either Swiss and havarti cheese. I wanted something that would get gooey when heated up to act as a glue to keep the morsel in a tight little ball as it the chicken cooked. Once I had the entire plate completed I gave it a sprinkling of honey hickory seasoning for some sweetness. I then used boneless chicken breasts slicing it long ways so that I had as thin a slice as possible to wrap the cordon bleu filling part of the recipe. Once the plate was done it received another coating of the honey hickory. Into the fridge it went for about an hour while I cranked up the Akorn. Once I steadied the temps into the 375 range creating a hot & cool side of my cooker. I put the chicken directly over the coals and put the sirloin as far over to the cook side as I could get them. These really didn’t take long, maybe 20 mins or so total, I think I only had the sirloin strips on for roughly 5 mins with constant turning, especially the chicken. The steak sauce that I used was some Rofus Teague sauce I had in the pantry that I have been waiting to try on something unique and the sauce I used on the chicken was very simple, honey and Dijon mustard that was in the cupboard. I didn’t really worry too much about portions of each I just kept adding and mixing until I thought it would be to everyone’s liking. What I ended with went over very well with my wife and both kids. What I particularly proud of is that I stayed true to my goal to be creative in using only what I had on hand. My lollipops are my official entry in this month’s challenge.
  15. + 1 for the Akorn. I bought mine in June because I was ready to take the next steps. I had used an electric smoker for years and had been wanting to learn fire management and temp control. I wasn't quite ready to pump a bunch of cash into a cooker style that I wasn't convinced was right for me and my use. I really thought I wanted an offset but couldn't quite come to grips with having to modify an offset that has a reputation for not being able to hold heat and leak heavily nor was I ready to jump into the $1100-$1500 range for something that I didn't know was right for me. I kind of was interested in the kamados but didn't know much about them. I'd briefly look at them when I was at the home improvement stores whenever I'd go in but it was more out of curiosity than anything. One day I had been on the internet and saw at ad for the Akorn on sale. It was enough of a teaser for me to look further into it. The end result is that I an Akron now resides on my deck. It does a lot for me, it grills, smokes, sears, is easy to clean, has been next to zero maintenance, it was cheap enough price wise for me to take a chance on it and my food does not know the difference of what it has been cooked on. The main thing is that is is doing exactly what I wanted it to. It is teaching me how to control the fire, manage the temps and is versatile enough that I get to experiment with all types of food/cooking styles that an offset does not offer. As time passes I'm sure I will want something much higher in quality but for now I'm enjoying the process. So far, my kamado experience has been very positive, at times frustrating but overall very enjoyable. Whichever cooker you go with, enjoy the experience. I for one am glad I chose going with a kamado style cooker.
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