Jump to content

barnettpatrick

Lifetime Supporter
  • Content Count

    6
  • Joined

  • Last visited

About barnettpatrick

  • Birthday 04/14/1977

Profile Information

  • Gender
    Male
  • Location:
    Pearland, TX
  • Interests
    BBQ, Cooking, Classic Cars
  • Grill
    Akorn
  1. Is this a good deal? Anova Sous Vide Precision Cooker, WIFI 2nd Gen, 900 Watts $129
  2. So our first child, a baby boy arrived almost 7 weeks early on Thursday. He is doing good all things considered. His Mom and Dad have been spending most of the last three days in the NICU and haven't slept much. Last night this sign on a bathroom door caught my eye. The first thing that came to mind was slow cooked pork butt on the Akorn. Looking forward to getting Mom and the boy home and getting a fire going, after some sleep.
  3. My first two butt cook, followed by two racks of ribs then two chicken halves...About 17 hours total with one 8lb bag of B&B lump with about half of it remaining!
  4. Shrimp and Grits (recipe courtesy of my father-in-law). This is always a hit in our neighborhood. For many, it is the first time they try grits and are surprised how much it makes this dish. 3 lbs raw shrimp, peeled and deveined 1/2 cup finely cubed pork Tasso (1/8" cubes) 2 cups Cajun vegetable mix (recipe below) 2 cups uncooked quick grits 5 tbsp. butter in 1 tbsp. pats 2 tbsp. extra virgin olive oil 6 cups chicken broth 1 cup half and half 1-1/2 tbsp. Tony Chachere's Creole Seasoning 1 tsp. thyme 1/2 tsp. salt (optional) Bring check broth to a boil in a large saucepan over medium high heat. Whisk in the grits and half and half. Cook, whisking constantly, 5 minutes or until thickened. Remove from heat and place two tbsp. butter on top and cover. Place olive oil and 4 tbsp. butter in large non-stick skillet. Place Tasso in skilled and cook over medium high heat. Add the shrimp and Cajun vegetable mix. Add thyme, creole seasoning, salt. Cook until shrimp are done. Do not overcook. (shrimp should turn opaque and pink). Serve immediately in warmed bowls over grits. Cajun Vegetable Mix: 3/4 cup finely diced yellow onion 2 green onions finely chopped with tops 2 to 3 cloves garlic minced very fine 1/4 cup chopped parsley 1/4 cup celery minced very fine 1/4 cup chopped red bell pepper 1/4 cup either yellow or orange bell pepper 1/4 cup green bell pepper Makes approximately 2 cups or a little more. Tips: Use large Gulf Shrimp if at all possible. You want 16/20's or 21/25's. If possible, buy unfrozen fresh shrimp from a fish market. If you cannot find Tasso, either pancetta or Canadian bacon may be substituted.
  5. Shoot. Just ordered the black ET-733 last week from Amazon.
  6. Hello from Pearland Texas. Just bought an Akorn during my lunch break and looking forward to using it this weekend! I've never used a Kamado before or know anyone who has, so I'm happy to have found this forum.
×
×
  • Create New...