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ferrisnox

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  1. Im 99% sure if that label is on there, it was tenderized. You cannot tell by looking they are very small needles. There is a YouTube illustrating this somewhere. I agree it's ludicrous to tenderize prim meats but they do... Sent from my iPad using Tapatalk
  2. I agree it's a risk not a certainty. Just wanted to share the knowledge. Live your life and don't ruin your steak[emoji15] Sent from my iPad using Tapatalk
  3. Read the label. Costco does this to most of their meats, which is unfortunate. http://www.npr.org/sections/thesalt/2016/05/20/478859242/new-labels-warn-that-a-tender-steak-could-be-a-little-dangerous Sent from my Pixel using Tapatalk
  4. Pass, mechanically tenderized so you have to cook it to well done to be safe. Sent from my Pixel using Tapatalk
  5. Keep the Akorn for Pizza!! My Akorn is much better for Pizza cooks than my 24 pitboss. It reflects heat in the dome much better, imo. Sent from my Pixel using Tapatalk
  6. Hillary? Sent from my Nexus 5X using Tapatalk
  7. Thank you for posting this... I'm keeping an eye on mine. One of the things I discovered, was of course to go over the grill after assembly and ensure everything is tight. However, that doesn't entirely apply to the hinge mechanism. Over-tightening or even tightening up all the hinge pieces will cause problems with how the lid closes, how much assist the springs offer and how flat the lid closes. I ended up having to loosen mine a bit to make the hinge perform smoothly. My thought is this will probably have to be adjusted over time/use.
  8. I just picked one up. Its thick and very well made, but I have not used it for a long smoke yet. I think its a quality piece for the price. The biggest concern is apparently you can flip it over for two different types of internal fitment.
  9. Yep, cut it off so it fits into Jr. Sorry, how did you cut it off? Hack saw, angle grinder??
  10. Do you make your own pickled onions or buy them? I make my own... but am sometimes lazy but haven't found a store around that sells them??
  11. Are you soaking them? You dont need to. Sent from my Nexus 5X using Tapatalk
  12. Did you cut the handle off that Lodge pan? I cannot see it in the photo...
  13. Hi all, I took advantage of the Costco sale and stepped up or horizontal from a Akorn. I noticed a strong sort of "chemical" smelling odor when opening the kamado after the first cure cook. I"m going to do another at a higher temperature and see if I still smell it after it has cooled. My assumption is its probably just the "New" kamado smell, but has anyone else noticed? So far from the Akorn, I do like the larger size. I don't think the shelfs are nearly as sturdy, the hinge wobbles, though the top is very heavy, and the outside gets much warmer than the probably better insulated Akorn. Not complaining or ranting, I was just curious of the differences subtle and obvious between the ceramic units and the Akorn performance wise.
  14. Too much whacking going on here. Sent from my Nexus 5X using Tapatalk
  15. Am I the only one also drooling over his cast iron? I saw the logos, and could tell those were stone ground on the inside ; )
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