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magician

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  1. Like
    magician got a reaction from Jack. in Blackened Ahi Tuna   
    Excellent job. You can't beat Paul Prudhommme's seasonings.
  2. Like
    magician reacted to Jack. in Blackened Ahi Tuna   
    It seems like every market I go to these days has Ahi on sale. Yesterday my wife got two very nice pieces for $4.99/lb. Just too good to pass up and since it's best cooked when it's really fresh, I blackened it in a CI skillet heated to 600* as measured by a laser thermometer. Rubbed with grape seed oil and seasoned with Paul Prudhomme's Blackened Redfish Magic. Seared just about 30 seconds per side
    Served on a bed of chopped salad with Southwest dressing and multicolor tortilla croutons.
    Thanks for looking and Happy Cooking.












  3. Like
    magician reacted to TKOBBQ in First brisket   
    +1 on CC's analysis.
  4. Like
    magician reacted to CeramicChef in First brisket   
    Looks good to me! Nicely done!
  5. Like
    magician reacted to Smoke and Awe in First brisket   
    Thanks for posting, because I think anyone who tries a brisket is brave.  It's a lot of waiting and wondering, and every time you learn something more about the cut of meat and about yourself.  You might have had more bark if you hadn't foiled, because the kamado environment is moist enough to not need the foil: IN MY OPINION.  Good cook, good eats.
  6. Like
    magician reacted to shmckdc in First brisket   
    Congrats on your first brisket cook.  Looks good from what I can tell!
  7. Like
    magician reacted to mike929 in First brisket   
    nice, came out better than mine.
  8. Like
    magician got a reaction from TKOBBQ in First brisket   
    This was my first attempt at a brisket on July 4 on the Akorn. Would have liked a better bark but it came out good. 8 hours on the grates, 2 wrapped in foil and an hour in a cooler. Nothing but salt and pepper to season.

  9. Like
    magician got a reaction from CeramicChef in First brisket   
    This was my first attempt at a brisket on July 4 on the Akorn. Would have liked a better bark but it came out good. 8 hours on the grates, 2 wrapped in foil and an hour in a cooler. Nothing but salt and pepper to season.

  10. Like
    magician got a reaction from chunky chips in First brisket   
    This was my first attempt at a brisket on July 4 on the Akorn. Would have liked a better bark but it came out good. 8 hours on the grates, 2 wrapped in foil and an hour in a cooler. Nothing but salt and pepper to season.

  11. Like
    magician got a reaction from shmckdc in First brisket   
    This was my first attempt at a brisket on July 4 on the Akorn. Would have liked a better bark but it came out good. 8 hours on the grates, 2 wrapped in foil and an hour in a cooler. Nothing but salt and pepper to season.

  12. Like
    magician got a reaction from mike929 in First brisket   
    This was my first attempt at a brisket on July 4 on the Akorn. Would have liked a better bark but it came out good. 8 hours on the grates, 2 wrapped in foil and an hour in a cooler. Nothing but salt and pepper to season.

  13. Like
    magician reacted to Teajunkie in newbie in NOLA   
    Magician, welcome! It's nice to have you here with us. The Akorn is a terrific grill and I know you're going to enjoy using it more and more. Being a total newbie to kamado cooking, might I draw your eyeballs over to my newbie's guide? It may prove to be useful to you.  http://www.kamadoguru.com/topic/6517-a-purchasing-guide-for-the-kamado-grilling-newbie/
  14. Like
    magician got a reaction from Teajunkie in newbie in NOLA   
    Thanks Teajunkie. More great info.
  15. Like
    magician got a reaction from ske1eter in newbie in NOLA   
    New member here in the New Orleans area. Received an Akorn for Father's Day and it's been terrific and a learning experience. Have done country ribs, burgers, a brisket and planked fish. Everything has come out terrific and I certainly received a lot of help from you good folks here. Thanks!!
  16. Like
    magician got a reaction from Teajunkie in newbie in NOLA   
    New member here in the New Orleans area. Received an Akorn for Father's Day and it's been terrific and a learning experience. Have done country ribs, burgers, a brisket and planked fish. Everything has come out terrific and I certainly received a lot of help from you good folks here. Thanks!!
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