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OJR

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  • Gender
    Male
  • Location:
    Mobile, AL

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  1. I have been using this dough recipe for a few months. Made probably 6 pies with it. It's outstanding. I like a thinner crust so I use half the recipe per pie and roll it out thin.
  2. I have been using a 2 ingredient dough for pizza. Done it the last three times I have made pizza on the Akorn. It's 1 1/2 cup of self rising flour and 1 cup of plain Greek yogurt. Mix it up, turn it out, and make pizza. No waiting, no rising, I'll have to say it's fantastic. I use half the recipe per crust. You can look it up on the internet and learn the science behind why it works. * Just found a post about this.....Sorry
  3. "Raising the Steaks", "Raging River" and "Dizzy Dust" are awesome!
  4. We have a Ninja and use it a ton. Also a big clunky KitchenAid mixer that is the bomb and a couple of food processors I can't remember the make of. And the one thing I really like to have around is an immersion blender. It's a really handy tool for soups and sauces.
  5. I have a Mini and love it.
  6. I have had mine for a couple of years now. My wife bought it for me to keep me from spending her hard earned cash on a ceramic cooker. We use it 6-10 times a month and it has held up great. The grates are seasoned well and I empty the ash pan when I think about it. Temp control has never been an issue. There is a little rust on the bottom shelf between the legs from blowing rain settling there. It cooks low and slow, butts, ribs, brisket,(overnight) to searing steaks and high temp pizza with equal ease. I have no modifications. The only fancy things are a Maverick (hate it), an iGrill mini (love it) and a Looftlighter given to me by my son at Christmas (pretty cool, works great). Is it a BGE? No... but I have a son who has two BGE's in a custom table. (I should add he is the ultimate foodie who writes a food blog). And he loves my Akorn. "That thing cooks as good as mine" is one of his usual comments between bites of pulled pork. Will I buy another? Yes, if this one doesn't outlast me.
  7. Son gave me one for Christmas. I have to say I like it. I have power very close on the patio and it's fun. My Granddaughter enjoys using it.
  8. A pound of peeled 40-50 count shrimp, a pound of boneless chicken thighs, a pound of alligator sausage, one large sweet onion chopped, one or two bell peppers chopped, a few cloves of garlic peeled and minced, a few shakes of cayenne pepper, garlic powder, Tony's creole seasoning, a couple bay leaves, three cups of rice and one to two cups of liquid....seafood stock, chicken stock, beer, water or any combination of the four. Sauté the sausage, chicken, bell peppers and onion until pretty we'll cooked. Throw in the garlic and seasonings, cook another couple minutes then add the rice and liquid. Bring to a boil, reduce the heat, cover and simmer until the rice is al dente and most of the liquid is gone. Pull it off and let it sit covered for ten or fifteen minutes, serve it with some good crusty French bread and butter. It's some kinda good!
  9. I'm certainly too new at this to give anything remotely resembling advice. All I have commented on are my experiences in the month or so that I have owned mine. I think I got a good one. If I hadn't I'd have modified it until it worked to my satisfaction. By all means it's yours and do what you will with it.
  10. I've had many things over the years...vertical smokers, Weber kettles and an assortment of gas grills. I have a CharBroil Infared now that's falling apart but is still serviceable.
  11. I am absolutely obsessed with my Akorn. After my wife caught me using her Pampered Chef pizza stone wrapped in foil as a diffuser I got a cast iron griddle from Academy as so many of the members here suggested. It works like a champ. So to make amends I decided to make her a pizza using her stone as it was intended. I cheated some with a pre-made crust and bottled pizza sauce but it wasn't half bad. Next was a pot of Jambalaya with Shrimp, Chicken and Alligator sausage and stuffed Mirletons. I think we have gained 10 lbs.
  12. Excellent advice. I have only had my Akorn for about a month but I have cooked on it at least 5 times a week. I have not done any mods at all. It's a very competent cooker.
  13. Yeah, that rack is great. My son has a BGE with the split rack extender and he is so jealous!
  14. My second cook was for my anniversary. 33 years. Filet Mignon, Roma tomatoes stuffed with bacon and grated Parmigiano Reggiano and asparagus. Then time for my first low and slow on the Akorn. An 8lb Boston butt and some cabbage wrapped in bacon. The butt went 9 hours with an internal of 202F and the cabbage about an hour. I was impressed how easy it was to control the temp in the Akorn. I kept it 225 - 280 with only two minor adjustments within the first hour. The meat was great and pulled easy but not mushy.
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