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dh14ster

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About dh14ster

  • Birthday 10/08/1958

Profile Information

  • Gender
    Male
  • 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
    Akorn

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  1. Those def look good enough to eat! Great job!
  2. Great job! Especially for the first time out. They will only get better from here, and here is pretty darn good. Your dinner guests are lucky to have you do this for them, and they will be back, and talking about your barbecue.
  3. I'm with Nnank76, I like those, too. Meathead has a list at the end of his recipe of what to do with leftovers, many of which have been covered here already. https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style One I had not considered from his article, "Buzz Dean in Wisconsin says he takes his leftovers to the pub and trades them for beer!" hahaha
  4. I have a grilling area made of concrete pavers that has settled some and slopes slightly so my Akorn no longer sits level. Rolling away is not a concern, but sometimes when I make pizza, depending on the cheese I use, it can slide to the downhill side and pile up some. It is not a big problem, and certainly not worth it to me to dig the stones up and lay them level as I am moving back to the States in August. So the main issue might be making sure that as juices, liquid, or molten cheese accumulate during a cook, you have something with sides high enough to contain them as they slide downhill inside your Joe.
  5. Those look like they came out great. Four comments: I have what looks like the same peel you are using. I wound up buying a second and it works for me. I'm cooking one pie while building the next one. It helps to have someone giving you an assist because it's very easy to fall behind or lose track of what's going on inside the grill. I build my pies on the wooden peel and just use flour as my lubricant. I have tried corn meal, and it is okay, but I prefer flour. I've never tried parchment paper because it has not been necessary. The key to me is to use plenty of flour under the pie, but not too much, and jiggle the peel periodically to break the tension and to keep the dough from bonding to the peel. I would not recommend cutting the pies on the peel as it will mar the surface and make it rough, possibly causing problems with release down the road. For my sauce I use the basic sauce recipe in either of the books below, which is basically canned peeled plum tomatoes (San Marzano if possible, but there are other good tomatoes available that work fine), fresh garlic, basil, salt, EVOO, maybe a little sugar if you like a bit of sweet, and depending on what kind of pizza, I might add some crushed red peppers. Finally, I used to buy dough in the grocery store and it was pretty good. I thought it was great until I moved to Germany and was forced to make my own. I believe it is definitely worth investing the time and effort to master at least one recipe. I use a couple from these two books: The Essential Wood Fired Pizza Cookbook: Recipes and Techniques From My Wood Fired Oven https://www.amazon.com/Essential-Wood-Fired-Pizza-Cookbook-ebook/dp/B01B52FZ10/ref=sr_1_1?crid=3O4X9PHUP2G8V&dchild=1&keywords=anthony+tassinello&qid=1590357754&sprefix=tassinello%2Caps%2C509&sr=8-1 and The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook] https://www.amazon.com/Elements-Pizza-Unlocking-Secrets-World-Class-ebook/dp/B012KJYR3O/ref=sr_1_3?dchild=1&keywords=forkish&qid=1590358044&sr=8-3 Both are great resources for learning all about all the different aspects of home-made pizza. There are others, but these are the ones I own and they have been very helpful to me. I hope this is useful, good luck and I look forward to seeing your future cooks. dh14ster
  6. Adana kebabs are one of my favorites. Looks delicious!
  7. That is a great looking cook. Although I have never pulled a brisket right out of the chute, I will usually do that with leftovers when they begin to get a little dry. Under the right conditions, leftover brisket makes some of the best tacos ever! Thanks for sharing.
  8. As always, killin' it! Great job!
  9. I agree with the others-- I've had my Akorn almost 7 years and maybe twice it got away from me and ruined the food. One time it was an overnighter, but I managed to save the pork butt and it got rave reviews in spite of me at a football tailgate. I'd read all the stories about mods and whatnot and in the end decided not to do them-- from my experience most of the problems I've encountered with temperature control are the result of operator error and lack of patience. What I came to realize is if you start out slow building your fire and cut back your airflow well before you reach your desired temp you can manage it without too much trouble. Just check it once in a while, and if you adjust your damper, only adjust it maybe 1/16" or 1/8" at most, a little goes a long way. After a while I found I could leave it alone for 2-3 hours without checking and it would hold the temperature pretty steady within a few degrees under or over. It is a good idea to resist chasing temperatures, be patient and let it settle in before you do anything. Finally, don't obsess about temperatures, if you're shooting for 225*, the people you're cooking for won't know that you cooked between 200* and maybe 275*, nor will the meat. A remote thermometer like a Maverick is indispensible. As you can see from the pictures below, the unmodded Akorn I bought in 2013 does not have smoke billowing out through the gasket. All that said, your best teacher is experience, but I have to say that the great members in this forum have been invaluable in guiding me along my journey. The Akorn is a great cooker and I look forward to seeing the results of your efforts, welcome to the forum.
  10. Do yourself a favor and check out Derhusker's posts on "Chucky's N ightmare." Not only are they entertaining, but if you make his chuck roast, you and your people will be forever grateful.
  11. I first had this sauce at my sister's lake house in Roanoke Rapids, NC. Her neighbor was making a dozen pork butts on a stick burner and was using this as a mop sauce. I ordered some and have been using it ever since, it is that good. Although I make my own red, mustard, and honey/vinegar/pepper sauces, like many others in this post, this my go-to to splash on the pork as I am pulling it. It's great on sandwiches, too. Yes, it may be famous in Charlie Mills' mind, but it is great to have on hand and it keeps forever. One package costs $5.50 and makes a gallon of sauce.
  12. Oh yeah, great job! You cannot beat chicken on a kamado as you just found out. I agree with just4fn, though, try a spatchcock, it solves many potential problems. Enjoy the journey ahead!
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