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Rival

Members Plus
  • Content count

    222
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About Rival

  • Birthday September 17

Profile Information

  • Gender
    Male
  • Location:
    Upstate NY
  • Grill
    Akorn

Recent Profile Visitors

1,758 profile views
  1. Dome Temp vs. Grid Temp

    My Akorn dome thermometer reads about 50-75 degrees lower than my maverick at grate temp. I use the grate temp for anything where I care about temp accuracy. Problem with the dome thermometer too, is that it takes a while for mine to get back up after the dome is opened. Not a big deal for most cooks when you don't do a lot of opening, but for things like grilling wings where I like to turn them and move them a lot towards the end, it's useless as it never gets back up to what the temp really is.
  2. Acadia National Park?

    Nice pics, I am hoping to get some good ones while there too.
  3. Acadia National Park?

    We live in upstate NY, and go to Maine pretty much every summer, but have always gone to southern beaches, never north of Portland. Hopefully we'll be safe in our tent, as I don't think bears can open zippers. Elephants are pretty tricky with those trunks though...
  4. Skillets

    I've always wanted to grab one of those lodge combo cookers, but it's probably too small for our family (6) to get a lot of use out of it. It would be nice for camping though. I love my trusty lodge 10" skillet, and use that and the round griddle/tortilla skillet for everything.
  5. Acadia National Park?

    The family and I are going camping next week near Acadia National Park and I was curious if anyone had experiences/advice for that area? We're excited, and looking forward to some hiking and biking (as much as well can with little kids), but more so just the fun of being in the outdoors for 5 nights. No kamado cooking on the trip, but am planning on some campfire cooking... mmmmmm lobster.
  6. Any cooler will work... I have an old Coleman 16 qt cooler that is usually big enough for what I need. I don't care what happens to it or if it ends up smelling like a smokehouse, so that's usually my go to.
  7. Walmart Clearance Begins

    Akorns are $199 at a Walmart by me (Albany, NY area) this weekend.
  8. Last time that I made port butt, I got them onsale at Aldi's, and they were Pork Butt Halves at like 5 pounds each. Two of them worked out great.
  9. Fire starter

    I use the weber cubes... they are cheap as well. I take one cube and cut it into thirds to start most fires (3 spots). For low and slow, I usually just use a half of a cube in the middle.
  10. Your Fav Commercial BBQ Rubs

    For brisket, the Black Ops is really good. Worth it in my opinion. Pulled pork, I use Brooks' BBQ Pulled Pork Rub (https://brooks-bbq.myshopify.com/collections/rubs-seasoning/products/pulled-pork-rub). It's a local upstate NY places and they sell their products in stores here. Nothing exotic, but my butts have gotten better when I started using this, so I haven't strayed. Chicken - Denny Mike's Chick Magnet is good (Their Sublime Swine is good for ribs too) I use a homemade rub for steaks usually, but I like the Rufus Teague Steak Rub as well (and on burgers).
  11. Bosch......great show

    Yes. Unlike Reddick, his character is a bit different this time around lol
  12. Walmart brand super cooler

    Anyone have any extended experience with these Ozark Trail "High Performance" coolers? I'm in the market for a new 50 qt size cooler, and am not dropping the money for a Yeti level one. For family camping a handful of times a year and occasional outing/picnic, I can't justify the budget (or really the need) for a $350+ cooler. But some of the comparison videos with the Ozark Trail, have me interested in spending $150 on one of those.
  13. Bosch......great show

    Good show, I'm about 5 episodes in on season 3... I liked the first season better than the second, but I like how this season is going so far. I reminds me of The Wire, maybe having Lance Reddick in both helps that lol.
  14. So, I made a glorious, Prime, 14+ lbs brisket Friday night... Black Ops rub, the whole deal. Turned out delicous. This was only my second full packer brisket (first on Kamado), and after pulling it off the Akorn, and it resting in a cooler wrapped for a couple hours, I cut the point off and tried to make burnt ends. The thing was juicy, and all sorts of wonderful, but I had no luck cubing most of it when cutting. It pretty much fell apart, and ended up like pulled beef. I did put some sauce on it, and some more rub and put it back on the Akorn, and it was the best thing I've eaten in a while, but where did I mess up with the texture? Was it still too hot when I cut it? Too done? Only other issue I had was that the brisket cooked quicker than I thought. So, it got done earlier in the day than I wanted, and I think the extended time in the cooler (had to wait for my kid's afternoon baseball game to end), softened the bark up too much. All I know, is that it was the best meal that I've had in a long time, and am still enjoying the leftovers.
  15. Field & Stream sells a Blackstone griddle that has what seems to be different burners than their other ones. Do all of the 28" ones have burners that can support pots and other cooking? http://www.fieldandstreamshop.com/p/blackstone-28-griddle-cooking-station-17bksa2brnrstvw28cfp/17bksa2brnrstvw28cfp The only reason that I've kept my rusted out gas grill around this long was for the side burner. This would give me a griddle and replace that rust bucket.
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