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About dh14ster

  • Birthday 10/08/1958

Profile Information

  • Gender
  • Location:
    Wiesbaden-Sonnenberg, Germany
  • Interests
    Cooking better food than I can get at the local bbq places and enjoying myself while I make smiles for family and friends.
  • Grill
  1. Delayed serving

    For future reference, I've used Meathead's "Wozniak Method" a couple of times when I have cooked way more than my Akorn can handle (50+ lbs.) for parties for my hockey team and it works like a charm. Check it out: http://amazingribs.com/tips_and_technique/cook_today_serve_tomorrow.html To quote, "I have used the Wozniak method on pork butts for pulling. They did taste slightly drier than usual, but they were darn close to fresh. I cook them for six to eight hours 'till they get past the stall and up to about 175°F, wrap the meat in foil, put them on ice, move them to the fridge when the temp is down into the 40s, and leave it there. The next day I put it in the oven or pit at 225, still in foil, until it hits 203°F, another six to eight hours. I then take the meat out of the foil and put it on a rack so the bark will firm up. Surprisingly, there is usually little liquid in the foil. When the bark is firm, after about an hour, I pull, and serve." Cheers DH
  2. I build my fire in the fire box like always, but I set GrillGrates on the Weber diffuser grate to cook the meat and that works fine for me. To do a reverse sear, I will use my diffuser and put the meat on the cast iron cooking grate like I was doing a low and slow for 30-45 minutes to get some smoke, then crank up the heat and sear on the GrillGrates down low. Works like a charm.
  3. I take boneless skinless chicken thighs to that temp (aprox. 200) and they can also be pulled, makes great pulled chicken. No doubt they are super tender and flavorful.
  4. Tonight the weather screamed for me to cook something on the Akorn. I haven't made one of our favorites, Caribbean Chicken in a while, so I decided to do it today with some variations. I marinated some chicken breasts in KC Masterpiece Caribbean Jerk marinade with onions and red, yellow, and green peppers. Next i fired up the Akorn, and when I got it to approx. 225*, I threw in a chunk of apple wood and loaded the chicken and vegetables in my grill basket over indirect heat for approx. 45 minutes to give it a kiss of smoke. In the meantime I threw some pineapple slices into the leftover marinade for later. Meanwhile, I added some finely chopped red and yellow peppers, mango, and pineapple to Zatarain's Caribbean Rice mix and set it to cooking. After about 45 minutes, I pulled the chicken and vegetables off the Akorn, opened it wide open and got ready to put everything back on to char it/crisp it up some, one might say a reverse sear. Once the chicken was done, on went the pineapple slices to the grill grates . The result was a nice celebration in Germany of the summer days to come.
  5. Over the weekend I made ground lamb kebabs with Turkish hot peppers and onion relish based on a recipe in Steven Raichlen's Planet Barbecue. I served it with a side of couscous and lavash (Turkish bread) brushed with olive oil and grilled on the Akorn. I live in Germany and there are excellent Turkish restaurants all over, but this is still one of my favorites. These guys are little flavor bombs. If you are looking for something off the beaten path, I highly recommend this recipe.
  6. Karachi Style Chicken Tikka

    You got me thinking. I enjoy making traditional American barbecue on my Akorn, but also recipes from other parts of the world. I have made Moroccan lamb, Turkish kebab, Middle Eastern ground lamb, Jamaican jerk chicken, and others, but it never occurred to me to do an Indian cook. Thanks for the post and the idea.
  7. New England Akorn, When I cook steaks, I usually do a reverse sear and it has worked great for me. I try to get a steak as thick as possible, 1.5-2" thick, then treat it like a piece of meat I'm going to smoke. I put the steak in the Akorn at 225 degrees for about 45 minutes, or until the internal temp is approx 110-115*. Then I take them off, open the vents, and remove the top grate and the heat diffuser. I then lay Grill grates (https://www.grillgrate.com/) on the grate the diffuser was on. Sorry if this sounds confusing. When the temp is up to approx 600-700*, on go the steaks, which I flip every couple of minutes to get great grill marks. When done, these are the best steaks I have ever had. Alternatively, and I have done this, too, you can use the Grillgrates to sear the steaks on a gasser if you still have one. v/r Dave
  8. Beef Ribs

    Nice cook from a beautiful piece of meat. Makes me want to throw some on this weekend!
  9. ckreef, it was a lot of work, but you know as well as anyone that the smiles it brings to friends and loved ones makes the effort totally worth it. I promised I'd do it again once the weather gets better. It's been a couple of years since I did anything like this-- I used to when I was back in the States for family events, but they're all back there. Sometimes I almost get a craving to do a big cook, but it's tough with just mama and me in the house. This gave me a good excuse to immerse myself in clattering metal, charcoal dust, smoke and fire.
  10. Thanks, wilpark. I've used the oven, too, and it can really help out. I had read about this method and was curious to try it. A party like this probably not the best time to experiment, but things came out really well in the end, everyone was happy.
  11. Thanks, dsarcher, we did. Folks went through the line a 2d and 3d time, to me that's the biggest compliment one can pay the chef.
  12. TKOBBQ: Thanks for your compliment. It was, and the tournament was a blast! We're already looking for an excuse to have another barbecue, the guys liked it so much. It is definitely a great way to bring people together as well as to bring a little American culinary tradition to some folks who might never experience it unless they came to the States.
  13. Speaking of Pepper Stout Beef

    This is always such a good meal, not sure what form I like best, but tacos are certainly near the top of the list. As always, well done.
  14. Greetings from Germany! Last week my hockey team, which is a mix of about half American military and civilians, but also Germans, Czechs, Finns, a Brit, an Aussie, a Mexican, and various other East and Central Europeans, traveled to Garmisch-Partenkirchen in Bavaria for a 4 day hockey tournament on the 1936 Olympic ice. The team is appropriately named the Wiesbaden Vikings, so what better way to build camaraderie and team spirit than with smoked meat and lots of [German] beer? The problem was, I have an Akorn, and I was going to smoke around 50 lbs. of meat for approximately 30 people for Saturday night (11 February). This was going to be my greatest cooking challenge so far! Here's what I wound up doing: Most of our European teammates had never had anything like American barbecue, nor could they even imagine it. I wound up cooking 18 lbs. of pulled pork, 18 lbs. of brisket, 5 lbs. of pulled chicken, and 5 lbs. of beef short ribs. It was a huge hit to say the least. But my problem was how do I smoke 50 lbs. of meat on an Akorn (20" cooking surface and an upper rack) and have it ready when people start showing up at 4 pm Saturday? Oh, and I was going to make about 5 dozen ABTs for appetizers. As luck would have it, my neighbor, and teammate, is Czech, but lived in KC for 4 years and fell in love with barbecue. When I mentioned what I was doing, he offered to smoke the chicken and the beef ribs on his rig, along with about 1/2 of the ABTs. So that left me with 3x 6 lb. pork butts and 2x beef briskets to smoke. I decided to employ a modified version of The Wozniak Method (http://amazingribs.com/tips_and_technique/cook_today_serve_tomorrow.html). I figured the pulled pork is probably more forgiving, so I started it Friday at 10 am and smoked it until about 7 pm at 225 until they hit 190* internal. Then I wrapped them in foiled and hit them with ice before putting them in the fridge for overnight. I shut down the Akorn, to clear the ash bin and recharge the charcoal, then fired it back up around 1030 pm. I let it stabilize then at midnight on go the briskets. This guy goes to bed and gets up around 0715. I had the Maverick 732 on the night stand in alarm mode. At around 10 am the butts go in the oven at 225, and at 1300 the briskets hit 203. They went much faster than I expected, so I didn't bother to foil them until I put them in the faux cambro. Then the butts go (wrapped) back on the Akorn because they are not heating up as quickly as I had hoped. By 1600, I was able to take the butts out of the foil and put them back in the smoker to firm up the bark. Guests started arriving as I was putting the butts in the cooler with the briskets to do the faux cambro magic. On went the ABTs, and as folks noshed on ABTS, chips, guac, salsa, magic was taking place. I served the 4 different types of 'cue with KC Classic, Grownup SC Mustard, NC Vinegar, and Texas Barbecue Juice. In the end there was barely enough meat to fill a 1 gallon freezer bag. Our goalie, from the depths of his meat coma, said, "I can't wait to be hungry again."
  15. Second try with pizza

    Oh, man, that looks good! Pizza is one of my favorites on the kamado, and that looks just right!