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jx6996 last won the day on December 23 2013

jx6996 had the most liked content!

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  1. John, what kind of wood did you use?
  2. Hi everyone, Just a quick one for those who know more then me about beef cuts: Is Boneless Blade Roast the same piece as Chuck Roast? I hate when there's a dozen names for the same piece of meat... Tks in advance, JX
  3. Found this on the web, seems quite easy to do. Just ordered all parts on ebay, can't wait to get them and build this thing! http://www.instructables.com/id/Sous-vide-cooker-for-less-than-40/
  4. Canadians, here you go: http://www.amazon.ca/Smoking-Meat-Barbecue-Recipes-History-ebook/dp/B00O3USELU/ref=sr_1_6?s=digital-text&ie=UTF8&qid=1430397452&sr=1-6&keywords=smoking+meat
  5. Not sure why this is considered being a deal... $1 per pound for me is regular price. Am I missing something?
  6. In Canada, they were available at Walmart at the end of the summer last year for $98. I had a feeling these might disappear so I bought two units I'm glad I did!
  7. This recipe was great! Here's the link: http://www.ruled.me/bacon-wrapped-stuffed-pork-tenderloin/
  8. Hi everyone, Any idea what to use as a heat dispenser for the Akorn Jr.? JX
  9. Hi everyone, I am getting ready for the Superbowl on Sunday with a bunch of friends coming to my place to watch the game, and planning to do some ribs and wings on the Kamado. Should I get some back ribs, or side ribs? I'm really not a specialist, but last time I bought some side ones at Costco, the top rack in the package was awesome but the bottom rack had a bunch of bones sideways and was not really fun to eat. Can someone shed some light? Would I have better results with back ribs? Tks a lot in advance, Cheers, JX
  10. I've never been successful bringing temp down with the Akorn. Just make sure you hit your target on the way up and stick to it!
  11. I know... As I was typing this post, I thought sh!t, I should have took some pics... The only pics I took were during the cook:
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