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Everything posted by smilligan66

  1. Also, it's a bone in roast and I plan on cooking it in the oven.
  2. Hey guys. I found a beautiful 21 pound PRIME rib roast at Costco that I'm gonna cook for x-mas. I was thinking about injecting it with an au jus solution just to add a little more seasoning inside the roast. What do you guys think? Good idea? Thanks in advance. Merry Christmas.
  3. Hey jack thanks for the reply. Do you have any idea about how long the cook will take?
  4. Hey guru's. My mother in law wants me to cook a 5 pound London broil for Father's Day. I was looking for some help on the best way to cook it. Should I do it low and slow? Should I do a reverse sear? Should I cook it hot and fast? Also if you can add time of cook and cooking temp I would appreciate it. I have to have it ready at 6:30 tomorrow. Thanks in advance.
  5. Hey guys I was wondering if anyone has found a place online that sells Akorn kamado replacement gaskets. Mine is starting to fall off and it is real crunchy. Thanks in advance gurus
  6. I would have to say my Steely Dan playlist. It relaxes me.
  7. Hey guys, I found some beef ribs on sale and bought a bunch of them. I plan on cooking them tomorrow. I plan on using plow boys bovine bold as the rub. But that was as far as I got. I was looking for any ideas on temp. and time of cook, or any other ideas that might help me get these ribs done. Thanks in advance guru's
  8. Wow ckreef, that's the first time I've seen a mini! Look how cute it is. Or that is just a giant German Shepard.
  9. Ok, so I pulled the pork off the smoker at about 200 degrees and let rest for about 40 minutes. The cook took 10 hours and 15 min. Then I pulled it and sauced it and put it in the fridge overnight. Then I put it in the crock pot to heat up this morning and served it to my family. They ate the whole 30pounds. So I would say it was a great success!! This whole kamado thing is a hit!!
  10. Thanks for the hookup, free shipping is the key. I was buying my wood chunks on eBay from some kid in Idaho. Costs 5$ for the wood but 12$ for shipping. It drove me nuts!!!
  11. This is my pit tender Rosie. She always lends a helping paw. And works dirt cheap too.
  12. So I picked up two packages of pork shoulders from Costco yesterday. I trimmed them up and rubbed them down. And somehow I figured out how to fit all 4 on the Akron. They are sitting pretty at 250 degrees smoking on a mix of apple and pecan wood. I will get back to you later.
  13. Philpom, I have not done a pizza yet but those look so good I think im ready to try
  14. Well, I am prepping to do my first ever Kamado 4th of July party. I am going to cook 3 15 pound pork butts and will be using Emeril Lagasse's recipie. This is the first time I will be cooking for a lot of people and I am excited to give them the full Kamado experience. I just wanted to thank all the Guru's on here for helping me to become proficient on my Akorn. Lets all keep our fingers crossed!!! Thanks guys.
  15. That steak looks awesome. I just started doing the reverse sear a few weeks ago. My favorite part is how the pink on a med-rare steak fills the whole steak, not just the center. Im hooked on it now.
  16. The Food Network is doing nothing wrong here. They are just not renewing her contract. It happens all the time in the entertainment industry. Shows get canceled all the time. I don't think they need to comment on why they are not resigning her. Maybe they are trying to get a younger line-up.
  17. Im in John. Anything for the best forum on the web!!!!!!!
  18. baconator, its just philly cream cheese. just look up johns man cave meals on youtube and he will walk you thru it. The ABT's were the crowd favorite.
  19. Thanks guys, there will be plenty more to come!!! this weekend Im thinking about trying to fit 3 butts on the Akorn. pics to come
  20. I thank all you gurus for all the recipies and pointers that made this meal possible. And so does my family!!!
  21. So I had some friends over the other day and I decided to go all out Man Cave meal style. I started with Three racks of baby backs from Costco and got them all trimmed and washed Then tried a few new rubs[imghttp][/img] Threw them on the Akorn planning to do the 3-2-1 method. While they were cooking I prepared the ABT's and the moinks Plus the Mac and cheese from john Then the Moinks and ABT's cooked at 250 for about an hour. Everything came out awesome and the mixture of the yardbird and the Bone Suckin rubs were the best flavor Ive ever produced from ribs. Well I hope I did this right and I hope you all enjoy. There will be plenty more in the future.
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