Jump to content
  • Announcements

    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

      The rules here are simple.  You must behave like an adult.  You may not use profanity.  If 'behaving like and adult' needs specific details in your eyes, then this forum is not for you.  Failure to behave like an adult may result in your loss of access to the site.     YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).   Thanks!
    • John Setzler

      $3 Plate Lunch Challenge!   01/16/2018

      Don't forget to participate in this challenge!!!    


Members Plus
  • Content count

  • Joined

  • Last visited

Profile Information

  • Gender
  • Location:
    VA Beach
  • Interests
    Family and Friends, BBQ, Kayaking, PCMasterRace, Camping, Custom 6-pack at Krogers, Drones, Photography/Video Editing, Cooking
  • Grill

Recent Profile Visitors

1,099 profile views
  1. Leftover Turkey and Sausage Gumbo

    ^ How do I do that?
  2. Looking Good @face5535! Can confirm, the Ranchero rub is awesome. I watched a vid from All-Things-BBQ, and Chef Tom used it on a turkey. I had to have it. A little pricey if you're ordering from their website, but its worth it. I've only tested it out on a small bird. Trying it on pork chops next. Smoked on a Jumbo Joe with a little Cherry wood.
  3. Smoked 15lb turkey, brined, injected, added a small piece of cherry chunk for smoke @ 300-325 degrees, for just over two hours. Pulled when the breast hit 165 degrees. Turned out really good! Decided to make gumbo with the left overs. Made the stock from the bones. Everything prepped and ready to go. Made roux with bacon grease and flower. All done, now to leave it on a slow simmer for the day. After sitting on a low simmer for the majority of the day. Added some zaterains creole seasoning, oregano, salt, pepper, and thyme. I've never had authentic gumbo before, and I dont think this is the traditional way of making gumbo? But this is the third time I've made it and it seems to be a hit at home and in my office. Plus, it was a great way to use some of the left over turkey.
  4. After 5 years of Service.....

    @daninpd Haha, no no no no, this grill has been good to me. I'm going to keep it going for as long as I can.
  5. Its time to replace the main body of my Akorn. Ok, In Feb 2018, it'll be five years of owning this Akorn. The bottom part that holds the ash pan finally rusted out. I could have lived with out it, but I figured I might as well us the warranty. Minus the ash pan holder, the main body is in good condition. I also replaced the top lid gasket. In the next couple months, I'll get a new ash pan as its starting to show its age. The holder fell off after taking this picture. It was hanging on by a thread, a rusty thread. Nice and shiny! The old gasket has seen better days. Oh yes, brand new. Was easier than I thought. Looks a lot better and seals a lot better too. All assembled and doing a burn-in. I think I can get another 5 years out of it? Maybe more If I keep the bottom well oiled?
  6. Jamaican Oxtail

    Thanks! Your telling me, it was $30 for all that meat. lol But worth it. I do the cook at least twice a year.
  7. Matambre De Cerdo

    Man that looks good. What kind of grill grate are you using on that Akorn Jr?
  8. Jamaican Oxtail

    @keeperovdeflame @ckreef @TKOBBQ @bel4_20 Thanks guys! @just4fn The dome temp was around 265-285 degrees. It got up to 300 degrees a few times, but I wasn't worried about it. Just let it ride out until the cook was finished.
  9. Turkey on the akorn

    A lot of good tips in this thread. Here's mine from last Thanksgiving. I brushed it with butter every 30 minutes after the first hour. Easy on the smoke, I added too many chunks of wood (2-3) the first time I smoked a turkey and it turned out too smokey. Well, the wife thought so. Every year since then, she always reminds me about it.
  10. Jamaican Oxtail

    It was, the meat was so tender and flavorful. its a real easy dish, give it a try. haha, no, my wife and I were worn out. I ate it for dinner the next day.
  11. Jamaican Oxtail

    I normally make this dish in the crock pot, but after watching MarkInThePit's video on it, I’m gave it a try in the Akorn. The seasoning is from SpurTree. You can get it on Amazon or try to find it locally at a GrandMarket. I was going to heat up the cast iron and put a nice sear on it, but it was late (8pm) and I got lazy. I put onions, garlic, bay leaves, and non-salted vegetable stock. This is it going in. I didn’t add chunks of wood because Royal Oak can add a light smokey flavor on its own. This is hour two. Starting to look good. I flipped them over so the other side can get some smoke action. At hour 3, I decided to cover it with foil. This is hour 4. They look just about done, but its not fall off the bone tender. By this time, all the liquid has rendered down and all that’s left is the fat. I decided to add chicken stock. Hour 5, and its just right. You can see the meat has pulled away from the bone and I can easily break the meat with my tongs. This was sooooo good. I’m definitely making it like this again, as oppose to the crackpot method. When you see Jamaican Oxtail seasoning, you would think it have a Jamaican Jerk taste…far from it. Its very savory. Give it a try!
  12. Akorn Mods & Fixes

    Does it help regulate the air flow?
  13. Brisket

    Those were the same results i got with my first wal- mart brisket. On my second brisket from WM, I did everything the same as you, but I wrapped it at 160 degrees, then started probing at 200 degrees. Turned out juicer than my previous attempt. Check me out slicing into it!
  14. Aldi Spare Ribs

    That's the one. Theres also a spicy version. Give it a try!
  15. Aldi Spare Ribs

    You know it! I keep a bottle in the fridge on stand by. Its a great alternative to regular ketchup during some cooks.