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bigldevil20

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Everything posted by bigldevil20

  1. APL! You can't go wrong with APL's recipe for anything.
  2. So glad to be an inspiration! That looks phenomenal! I will try the brine. Sounds like a great idea.
  3. Just as improv said I used the pouch method. It worked a lot better than the last time I tried this and sliced open the side like butterfly. Here is a video that helped a lot.
  4. I made some really good stuffed chicken breasts. The stuffing is sauteed mushrooms, sauteed spinach, bacon crumbles, and freshly grated swiss. These were cooked direct on grill grates at 450 degrees. Let me know what you think.
  5. Thank you all for the kind words! Love this forum! Will plan to document next cook as well.
  6. Got some thin cut sirloin steaks and medium size shrimp, marinated in worcestershire sauce and taco seasoning. Grilled at 500 degrees. Made some black beans and rice for the bottom of the taco. Covered with some shredded cheese and salsa. Good to go. My wife never compliments my mexican cooking but she raved over these. I think the key was the new GRILLGRATES!
  7. His books have completely transformed my approach to grilling anything. I consistently WOW my family with his techniques. The board dressing and basting techniques for steaks is something that impresses every time. I hope to document a cook from start to finish one day but it seems that when it comes off the grill that most of it is gone before I think to snap some pictures.
  8. APL style grilling is an addiction of mine and you my friend just delivered the goods. Awesome job.
  9. I stopped by Aldi to pick up some NY Strips yesterday and saw these beautiful USDA Choice Bone in Ribeyes for 4.99/lb so I went with them instead. This was my first time cooking a bone in ribeye. I started with APL four seasons rub and let it sit while the grill came up to 600+. Grilled for about 2 min per side and they were a little bit over med-rare but they were still tender and some of the juiciest steaks I have cooked. May stop by and pick up a few more today to throw in the freezer.
  10. I finally got my wife to give me the pictures off of her camera. Here is the pictures of the birthday steaks. Steaks before seasoning Seasonings used All Rubbed Down and Resting Searing Final My father was very suprised. He said it was a great steak and he has never had a steak cooked as evenly as that one. Coming from a steak snob I take that as a compliment. Overall a successful cook and seeing the face my dad made after taking the first bite was priceless.
  11. This is how I do my hot wings. http://www.thekendrickhouse.com/buffalo-wings-on-the-akorn/ I have changed the seasoning to kosher salt, black pepper, cayenne pepper, garlic salt, and italian seasoning. Then I mix a little soy sauce, franks red hot, and butter to make the sauce. I marinade in half the sauce and baste (I turn them but not required with indirect cook) with the sauce. I toss the wings in the remaining sauce after they are finished. I have now upped my temperature to 375-400 range. It seems to give a better texture to the skin.
  12. Today is my birthday so I am going to treat myself to some 1 1/2 in NY Strip Choice Steaks. I plan to reverse sear and I will be trying out my wife's new camera for pictures. I will complement the steaks with some Baked potatoes and a nice Salad. The family is coming over so this will be their first taste test of my steaks. My father is a stickler for a good steak so I am interested in his reaction. I will try to get the pictures posted tonight.
  13. Yea you can't beat it for asparagus or mushrooms. The tart of the balsamic and the saltiness of the soy is a match made in heaven.
  14. I grilled up some Choice NY Strips last night and they turned out pretty good. I reverse seared the 1.5 in thick strips and grilled the asparagus after marinating in balsamic vinegar and soy. I used a modified APL four seasons rub (I add a little italian seasoning instead of using the basting herbs) on the steak. Grilled the steaks indirect @ 225 til internal of 110 then fired it up to 550+ to sear them. Took them off at 130 for a nice medium steak.
  15. Butterflied the Pork Roast and added some crumbled feta and spinach that I had cooked in olive oil and strained. The Asparagus was marinated in soy and balsamic vinegar and the board dressing is Italian seasoning with olive oil and garlic.
  16. I finally decided to try one of these board dressings that APL inspired. I made a turkey roast and was going to slice for sandwiches on hawaiin rolls with provalone and bacon. I made my board dressing with EVOO and oregano, rosemary , thyme and four seasons blend. The sandwiches are absolutly amazing and my wife said it was the best thing I have ever made on my Akorn. I didn't take a picture of the sandwiches but here is a picture of the sandwiches from a previous cook.
  17. I picked up a couple of packs of smithfield riblets for a good price a while back and decided to try them out. I wasn't sure how they would turn out so I threw a pork tenderloin on as well. Here is the results. I cooked the rib tips at 275 for about 3.5 hrs(should've let em go a little longer) and pulled the pork tenderloin at 145 internal. Both turned out very good but I like my ribs a little bit more tender so they probably needed to stay longer.
  18. Jazzbert, My recommendations are make sure you can hold 325-350 degree indirect for 3-4 hours. Find a recipe that fits the taste you are looking for make sure you monitor the temps This is the main points that I took from hours of research for making the turkey. Good Luck
  19. The meat was not very smokey. I added some applewood chips for some smoke but the smoke flavor was similar to any chicken I have done, which is not very smokey. There was a noticeable smoke ring but I'm sure with a little mesquite chunks you could get it as smokey as you want.
  20. No paprika on this bird. I forgot that I added a small amount of garlic seasoning to the breast skin but that shouldn't account for the orange color. Could be the lighting.
  21. Since I purchased my Akorn,I have given my family plenty of samples of what it is capable of doing, So naturally, I have been nominated to cook the Turkey for Thanksgiving dinner. I have made plenty of whole chickens and turkey roasts but haven't attempted a full Turkey. So on Saturday I decided to do a small test cook. I got the Turkey for 89 cents a lb so I got a 15 lb turkey for right about 15 dollars with tax. This helped with the decision to test out the turkey. I thawed the turkey in the refrigerator per the instructions. On Saturday, I made a paste of butter and diced herbs (Sage, Rosemary, and Thyme) and coated the skin and under the skin with the paste. I then quartered 1 small onion, 1 apple, and 1 lemon. I put them in the bird cavity with the remainder of the herbs. I heated my grill up to 325 indirect and put the turkey on the grill. I only snapped 1 picture of it and it was right about the 3 hour mark. I took the bird off at breast temp of 168 and let rest for 20 minutes before carving. Great bird. Everyone thought it was delicious.
  22. Thanks! That is why I love this site. I asked one simple question and I get a thorough answer and tips to help me grow as a cook. I will try them out and see what I can do. I have a pretty good butcher down the road and he will order me anything I want.
  23. Will try those. For me, tackling ribs was a SCARY task. Too many hungry people for me to screw up a 5 hour cook. This was the first time I had ever attempted ribs so after horror stories of overcooked dry ribs I was worried I would let people down if my ribs turned out that way. If you have any tips on the beef ribs, give me a shout.
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