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    • DerHusker

      The Challenges are Back!   05/08/2017

      Join in on the fun and take this month's "Crack Pot Challenge"     We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".    We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".   


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About Rival

  • Birthday September 17

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  • Location:
    Upstate NY
  • Grill
  1. I've wanted one of those for a while now, but with a family of six, it's just not that practical.
  2. Not sure how long this will be at the price, but right now, Amazon has the black Akorn on sale for $262 & Free shipping for Prime members. https://www.amazon.com/dp/B00GJEPTJS/ref=twister_B00IOG1T3Y?_encoding=UTF8&psc=1
  3. Same on both accounts. For something like ribs, I will put a half of a weber starter cube in the middle with some charcoal around it, then put 2-3 (depending on size) chunks of dry wood a couple inches away from the starter and let the growing flame start to burn them as the grill is coming up to temp. And like you said, for ribs, 3-2-1 is usually a bit long. For St Louis cut, I usually trim about 30 minutes off of each of those steps (2.5 / 1.5 / 30 min).
  4. Generally speaking, most basic pork rubs are pretty similarly based. Some have more sugar than others, some are spicier, but they aren't that far off unless you get something exotic.
  5. I'll be happy if my Akorn last 6 years, and if/when it does, I will probably replace it with another one (mine is only 2 years old). It's hard to justify spending $700 on a grill when I can buy 3 Akorns for that price (with a little discount/closeout shopping).
  6. I just put burgers on direct heat (usually start around 400) and go from there. Usually pretty fast. For hot dogs, most of the time I am using frozen dogs, so I put them on the top rack of my Akorn while the burgers are cooking to defrost/heat them up. Then at the end, I will usually put them on the main grate to get some grill marks.
  7. I have a 14" round cast iron griddle that I have used for pizza both in the oven and on my Akorn, and I like it a lot. I think in the end it depends on the dough more than exactly what you are cooking it on.
  8. Looks good! That Weber won't get too hot in there?
  9. That turkey breast looks good. I have to pay attention to sale prices and find a cheap turkey to give it a run on the Akorn.
  10. I typically get 1" steaks, and I can put them on like a 500 degree grill for about four minutes a side, checking the done-ness by feeling how firm they are. I don't have the patience for reverse searing, or really found the need to with steaks that thickness. I did do a version of a reverse sear with a couple thicker cut steaks recently. I have an old 12" round cast iron griddle, and I put that on my gas grill with the burners cranked up as hot as they go. I cooked the steaks in the akorn at a little bit of a lower temp for a while, than tossed them on the hot griddle with butter for a great crust/sear at the end. Basically a combination of grilling/cast iron cooking methods.
  11. I have it for a cart that I made to be the same size as the Home Depot cart model. The cover it very good quality, and nice and heavy. I've had it for over a year now, out in the elements, with now signs of wear. The color is the only negative for me. It looks a bit dirty now. I'll try to remember to take a couple of pics when I get home, but here are some dark spots that have developed over time.
  12. I've bought a few different brands of the wood chunks that places like wal-mart, home depot and lowes sales, and have noticed that some bags are better than others when it comes to the size of the chunks, and less dust. But I haven't paid enough attention to what brands have been better than others. But the wood itself is the same, and I wouldn't doubt if most of them were sourced from the same place.
  13. For Father's Day, I decided to cook a couple of chickens that we had in the freezer. One is enough for dinner, but I usually make an extra one for lunches or whatever. This is the first time that I split them and cooked them spatchcock style. I put one in a skillet on top of potatoes, carrots and onions And put a second one by itself on the upper rack of the Akorn The top one cooked a little quicker than the lower one, and turned out great... Super crispy skin, the breast was just starting to dry out a little, but most of it was good, and the dark meat was fantastic. The bottom chicken was even better. Skin wasn't crisp from the top one dripping on it, but I figured that was going to be the case. Rest of the bird was perfect. I would probably skip the carrots next time, The ones on the outer ring were a little dried out, and some of the ones under the bird were a little underdone, but the potatoes were great! All in all, it was delicious, and easy 1 1/2 hour cook,
  14. The official cover is pretty heavy weight. After a year of being left outside, besides being a little dirty, it's held up great.
  15. Besides storing grillware, the side burner is the only thing that I've used my gasser for in the last year since I got my Akorn. The grill is about rusted out, but I keep it around basically for that. I need to just get a propane burner and scrap the grill.