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About Galen

  • Birthday 10/11/1968

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  • Gender
  • Location:
    MS Gulf Coast
  • Grill

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  1. I would like to thank everyone on this forum. Without all of you, none of this would be possible! This was my first rotisserie turkey on the Akorn. Prior to this, I had only spun a couple of chickens to get the feel of the cook. I brined it for 10 or so hours, injected it with butter and some random seasonings then rubbed the bird with olive oil followed by a BBQ dry rub. I cooked it at around 350 for right at 3 hours. Here is how she looks ready to come off the grill. I won't be able to take any pics of it carved, as we are heading over to a neighbor's house for Thanksgiving. I hope you all have a blessed holiday! Galen
  2. My Akorn is starting to rust out, so I upgraded to a KJ. Wanted a Joetisserie, but couldn't justify another $250 to the wife. Started looking at the Akorn, and decided to order a generic rotisserie from Amazon. Here is the one I ordered. https://www.amazon.com/gp/product/B000FJVKPA/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1 I also had to run to Home Depot to pick up some #10 3/4 inch stainless screws to attach the mounts to the grill. Here is what came in the box. I decided to mount the right side stationary mount inside the grill. Due to the bottom of the grill rusting, my firebox was able to slip down when I removed the ash catcher and give me room to attach the mount. I then took my 3 inch cutoff wheel and put a notch on the left side of the grill for the rotisserie rod to pass through. After attaching both mounts I had to cut the rod to the correct length. My rotisserie came with an extension rod, which I used to give me a place to mount the counter weight for the rotisserie. I had to cut both rods to make the whole thing fit. Here is my completed project. Here is the first cook pic. It was tasty! To shut the grill down, or use it without the rotisserie, I just rolled a little gasket material and put it into the slot I cut. Galen
  3. I lit my Akorn today to just sear some steaks quickly over a hot fire prior to sealing for sous vide later. I was using the bottom of the bags of charcoal where all the small pieces tend to migrate. No matter what I did, I couldn't get the temp over 500 degrees. In frustration, I remembered that I had some "lighter fluid" that I never got around to using. I dug it out and slapped it on the grill straight from the freezer. The lighter fluid is just Conecuh "cajun" sausage with some Sriracha sauce on it.I also just sliced an onion and slapped it on the grillet with the sausage...also covered with Sriracha sauce. It turned out tasty and nutritious. It also worked. Galen
  4. How about a separate table with a cutout on either side where the Akorn can roll into the same position as the HD version? Maybe even figure out a way to lock the Akorn onto the table. Galen
  5. If you are looking for a Sous Vide Supreme, this is an excellent price. The prices of these units are dropping rapidly. The problem with the Sous Vide Supreme is it takes up a lot of counter space. The Anova is a much more compact system. When not in use, the circulator can easily be stored in a cabinet or drawer. The main advantage to the Anova is you can use as large of a container as necessary. I have two old coolers that I cut a hole in the lids for use with the Anova. My cook of the day determines the cooler I will use. The advantage to the use of old coolers to cook with is they are inherently very thermally effecient. With the modified lids, there is little room for evaporation or thermal loss. The temperatures used with sous vide have no ill effect on the coolers. If you were to follow my lead on modifying a cooler and are buying one, I would recommend a cooler with a drain plug. Galen Now, I think I will throw some chicken in the sous vide for dinner tonight!
  6. I use my Anova just about every other day. I usually cook enough for two days on every cook. In all fairness, I enjoy the process and really enjoy learning to cook with it. I just got my sous vide setup a month or so ago, but have been curious about it every since I got the Modernist Cuisine Home Edition over a year ago. The prices of these products have dropped considerably in the past year or so. It is really a simple way to get perfectly cooked food. Galen
  7. CC, I didn't do the prep any different, I simply got a much better sear on the chicken. I really made that post to show how I modified my old ice chests to make an efficient sous vide setup. Galen
  8. The whole sous vide thing is really simple. I use an Anova circulator and I have 2 old ice chests that I cut part of the top away to insulate the cooking environment as much as possible. Here is a pic of me cooking my chicken tonight. I also have a larger cooler I use for larger cooks. I Sous vide my chicken tonight for 5 hours (last night's was a little under done), then a heavier sear on the Akorn. It turned out as perfect as I could hope for. Thanks for looking. Galen
  9. Sorry, I didn't include that in my original post. I just sprinkled some McCormick's chicken seasoning that I had in the cabinet on it prior to sealing.I have also played with putting a little Sweet Baby Ray's in the bag prior to the water bath. Here is a pic of last night's leg quarters that I got on sale for $.39 per pound. Theo approved of this cook as well! I hope this clears the process up a little. Galen
  10. As a newbie myself, I would like to welcome you to the forum. This forum is absolutely full of information and really great people. Happy grilling! Galen
  11. We have all had the lump go out at one point or another...usually during a long cook. I had mine go out while trying some of the coconut charcoal that I got on clearance at Lowes. To relight the lump, simply take the ash pan off and hit the lump with MAPP gas torch from the bottom. Works like a charm. Hope this helps someone out. Galen
  12. I had some friends staying with me for a few days while they visited their Dad in the hospital. What better than a Boston Butt to feed 5 people quickly and easily? I have been eating on the leftovers for a couple of days...and just finished them off tonight. It was just a 10lb butt with plenty of John Setzler's Man Cave Rub on it. 14 hours at 225-250 on the Acorn made for some darned tasty meat. Smothered meat with Sweet Baby Ray's sauce and made pulled pork sandwiches. Sorry, no pics of sandwiches...they didn't last long enough! Galen
  13. I shouldn't mention that I just picked up a 10lb Boston butt for $1.18 per pound at the commissary on base. Normal price. I also picked up a spiral cut ham for $1.50 per pound on sale. Their prices on steaks are high though...go figure. If you have friends who are current or retired military, get them to check/pick some up for you. This is assuming that the prices are consistent throughout DECA. Galen
  14. Those steaks look MUCH better than my first attempt at 135. I now have to pick up some NY strips to give this a go again at a lower temperature. Have you tried any 24-48 hour cooks with cheap cuts of meat? If so, what cuts have you tried along with length of time and temp. I LOVE my Anova setup. I bought it because of a sale thread on here and don't regret it a bit! If a redneck such as myself can do it, anyone can! Galen
  15. Man, that yard bird looks tasty! Congrats on the Akorn. I love mine. To get a better sear, I followed the advise of other forum members and got an 18 inch Weber grate to put on the diffuser tabs. That puts the steaks right over the coals where you want them to be. Enjoy your new journey! Galen
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