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About Beerbeque
- Birthday 10/11/1953
Profile Information
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Gender
Not Telling
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Location:
Sierra foothills CA
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Interests
Food, nature, gardening, guns, brewing
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Grill
Akorn
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Beerbeque's Achievements
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TKOBBQ reacted to a post in a topic: Unsweet, unsmoked BBQ sauce recipe
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Marty reacted to a post in a topic: Unsweet, unsmoked BBQ sauce recipe
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Does Anyone Else Cook for Their Dogs/Pets?
Beerbeque replied to Jack.'s topic in Kamado Cooking and Discussion
I've never cooked specially for my pups but they eat BBQ food almost every day. Mostly leftovers. -
JeffieBoy reacted to a post in a topic: Durability of the Akorn
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Bigs reacted to a post in a topic: Durability of the Akorn
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aetherdaemon reacted to a post in a topic: Unsweet, unsmoked BBQ sauce recipe
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ckreef reacted to a post in a topic: Unsweet, unsmoked BBQ sauce recipe
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Cgriller64 reacted to a post in a topic: Unsweet, unsmoked BBQ sauce recipe
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I created this BBQ sauce recipe because I dislike almost all commercial brands due to the sugary sweetness and the added smoke flavoring. I like my smoke flavor to be natural, from slow wood smoking. 1- 28oz can Tomato puree. (Cento is the best brand Ive found) 3-cloves finely chopped garlic 2oz finely chopped onion 3-tsp prepared whole grain mustard. (I used my favorite Sierra Nevada stout mustard) 1-tsp Old Bay seasoning blend (Old Bay has many wonderful ingedients) 1-tsp Cumin powder 3-tsp Worcestershire sauce 4- tsp Balsamic vinegar (because balsamic is naturally sweeter and smoother) 1/2 tsp ground black pepper 3 oz Aged Tequila (or Whisky if you prefer) Add some chili heat now if you like Heat all ingredients very slowly to 190F to cook off alcohol and marry the flavors.
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Ive cooked hundreds of times on my Akorn with just the dome temp guage. It suits me just fine.
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Wow, That's like a cross between a pizza and a calzone. I gotta try some of those soon.
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danielc reacted to a post in a topic: Season before freezing vs after thawing?
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Season before freezing vs after thawing?
Beerbeque replied to danielc's topic in Kamado Cooking and Discussion
Recently I brought home a Tri tip. I trimmed it, seasoned it well and then something came up to interrupt my BBQ plans, so I wrapped it and froze it. Then I later cooked it from stone frozen on my CG Akorn. It was of my best-ever Tri tips. -
To make smashburgers you start with a raw meatball and then using a spatula you press the meatball down onto a very hot griddle. Smash it flat and hold it down hard to get maximum browning all over the underside before flipping.
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BigDaddy67 reacted to a post in a topic: Anyone who has built a table please respond
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I'm in love with dry aged steaks!
Beerbeque replied to pesto3's topic in Kamado Cooking and Discussion
Can you dry age individual steaks with those bags or must you age a larger cut first? -
TKOBBQ reacted to a post in a topic: Reverse seared tri Tip and Crash hot potatoes
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Reverse seared tri Tip and Crash hot potatoes
Beerbeque replied to Beerbeque's topic in Kamado Cooking and Discussion
I baked a large potato till fork tender, then smashed it in the cast iron pan, seasoned with S&P, dotted with bits of butter, then covered with grated cheese and chopped onion. Then I put it in the Akorn till hot and browned and then dressed it up with sour cream and bacon bits. This is my favorite potato dish. -
Beerbeque reacted to a post in a topic: Durability of the Akorn
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Great Food from your Kamado
Beerbeque replied to Kamado Jimi's topic in Kamado Cooking and Discussion
Beautiful color on that food. It looks mouthwatering good. -
Durability of the Akorn
Beerbeque replied to Desert Storm Vet's topic in Char-Griller AKORN Kamado / King Griller
I've owned my Akorn for 3 full years now and it's holding up very very well. I'm used it hundreds of times and it hasnt failed me yet. I never did any mods to it and it still holds temps well and no rust. Ive never covered it but it lives permanently at the edge of a patio cover.The warming rack got stuck and I wrecked it by forcing it out. I only empty the ashes every 5-6 cooks. I burn mostly Trader Joes natural briqs plus sometimes lump. Ill bet it will last me another 3 years and I'll probly buy another. It's that good.- 30 replies
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Official Christmas Day Check-in Thread
Beerbeque replied to Messing About's topic in Kamado Cooking and Discussion
My 4.5 lb ribeye roast is all ready for the smoker. I'm using the reverse sear method that is recommended by Meathead Goldwyn of Amazingribs.com and Thermowrks as well. They have scientific reasoning behind each of the preparation steps that I have followed. 1. Leave the bones off. 2. Remove most exterior fat and silverskin. 3. Dry brine by liberal salting roast a day in advance. 4. Truss roast with twine to make the roast more uniformly round. 5. Smoke at low temp to ~115 internal. 6. Sear in a very hot oven to~130 7 Rest and slice. Here is the pre-cook pic: -
Reverse Sear, Prime Ribeye Cap Steak (Poor mans Kobe)
Beerbeque replied to Nunyabiz's topic in Kamado Cooking and Discussion
I'm a big fan of the Deckle. I hope I see these at my local Costco soon. -
That is a beautiful money photo. I'm gonna bet it tasted every bit as good as it looks. Well done, sir.