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Cap'n Clyde

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Everything posted by Cap'n Clyde

  1. Thanks for the replies. I think my daughter's problem is she's not using enough heat. I noticed some residue on the underside of the dome and brushed it clean. I've cleaned the box of all wood ashes and suggested she use real charcoal as opposed to the kind you buy in the supermarket. Going to research the ingredients in today's "charcoal."
  2. Starting a new thread because this question is strange. I have smoked several cuts with different types of wood. Now when my daughter grilled a steak (unseasoned) and a pizza, she said it tasted like a stick. I have cleaned and oiled the grill thoroughly several times and I don't see any creosote. There is no smell from the cold grill. Would lump charcoal cure the problem? Any ideas as to why this is or any suggestions on how to remedy it? Cheers, Cap'n Clyde
  3. OMG I've been found out. There goes my inheritance.
  4. Thanks, Grabber. Yes it did. Must be some invisible machine language in the other link.
  5. I'm trying to rescue this and find the glitch. The link feature here doesn't work and copy & paste won't work. I typed everything the way it was in the browser but to no avail. If you go to the blog and type "BBQ" in the search box in the upper right corner, it will take you there. Thanks for the feedback. Still trying. OK, I switched from IE to Google Chrome and reposted the link. Worked for me. Let me know.
  6. The link doesn't appear to be working right. Until I get it figured out, just go to the blog and type "BBQ" in the search box in the top left corner. If all else fails, I'll post the entire recipe and procedure here.
  7. Boy! This ought to kick it up a couple of notches. Let me make sure my extinguisher is fully charged.
  8. To keep from using up all my space ( this is a long recipe ), I'm going to post a link to my blog where you'll find the whole big of it. This is my Secret Family Recipe for Eastern Nawkalina Style Pulled Pork Barbeque. My parents were from the heart of NC barbeque country and this is what I picked up through the years. I've added a few enhancements but you can omit or double anything to suit your taste. I have not adjusted anything to fit the Akorn yet. Still experimenting and fine-tuning. No complaints yet (except the neighbor called the Fire Department, seriously), but comments and suggestions are welcomed. Cap'n Clyde http://oldetownephotos.blogspot.com/2011/07/family-secret-barbeque-recipe.html
  9. Thanks, Guys. Now that I have my stick in the fire, I'll share a little something. As soon as I learn the ropes, I'll post something on the Recipe page. Here's a link to my (Not-so-secret-anymore) Barbeque sauce. http://oldetownephotos.blogspot.com/2011/07/family-secret-barbeque-recipe.html Enjoy.
  10. Greetings, Grillers and Smokemeisters. I'm Cap'n Clyde from Virginny, with roots, in-laws and outlaws in the Tarheel State. Stumbled onto this great patch and from what I've read so far, this is a great forum with lots of nice folks, sharing tips, information and secrets on the magic of fire and smoke. I'll be sharing my secret Family Recipes if I'm given permission. ( Bags are packed for the next train out of town when they find out. ) Been grilling since 1952, but changing my style and technique to adapt to the Char Grill Akorn. Nice machine. Back later with more. Gotta go fire up for pizza tonight before it snows. Cheers.
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