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About barnettpatrick

  • Birthday 04/14/1977

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  • Gender
  • Location:
    Pearland, TX
  • Interests
    BBQ, Cooking, Classic Cars
  • Grill
  1. I agree with above statement. I would put them sparingly in the charcoal. A spoke box on top of the deflector plate will likely turn to ash pretty quickly and I woudn't want that close to the meat.
  2. Is this a good deal? Anova Sous Vide Precision Cooker, WIFI 2nd Gen, 900 Watts $129
  3. 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.
  4. 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!
  5. 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 ove
  6. Shoot. Just ordered the black ET-733 last week from Amazon.
  7. 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.
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