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Everything posted by Rival

  1. Was looking at Blackstones for a while, but this seems like a better option for my needs. Anyone have any experience with them? Amazon and the like has the stove for $99, and accessories aren't bad. https://www.campchef.com/two-burner-stove-explorer.html I like the modular approach with adding a griddle top or even a grill box. I want a griddle, but would get a lot of use from the burners for canning, corn, lobster, or even frying. I hate how much cooking that stuff inside heats the house up (and smells it up like oil when frying a lot).
  2. Looks like a good start and the bird should have a good flavor. I'd just butterfly it and cook it without the unnecessary beer can up it's butt.
  3. I really don't need a Jr, and with a family of 6, I probably wouldn't use it all that much... But, I saw one at $35 at my local walmart, but the box looked like it fell off the truck and was dragged the whole way from Arkansas, so I had to pass. I haven't seen one since around here at a few different walmarts. Maybe next year lol...
  4. I agree with ckreef... The meat (especially big chunks) act as a heat sink. As those get warmer, your grill will creep up a little bit. If you have a stable temp for 5 hours, I wouldn't really touch anything. Unless you are opening it a lot, have big air leaks, or have a problem with airflow (ash blocking vent, etc), you shouldn't worry much about a little creeping (or falling) temp. Once you start chasing temps, it never ends, and you'll drive yourself crazy.
  5. I learned pretty quickly not to leave my Akorn unattended and wide open... That thing is like an inferno. If I open it up to burn stuff off after a cook, I either stay with it, or if I have to run inside, I always set an phone alarm for like 10 minutes, just in case I get sidetracked and forget it's going.
  6. I like the idea above about having your fire already going for when you get home. Something else I'd do, is to not have the brisket fridge cold when you get home. That will give you a head start. I don't think I'd sit it out for the whole time you are gone, but maybe get it out, prepped, rubbed and everything and just put it in pre-chilled a cooler while you are gone (without ice or ice packs). The cold meat will keep itself cold for a while, and gradually get warmer.
  7. Besides looks, how different can cast iron be? I'm just curious.
  8. We got back on Friday from spending 7 nights on Mt Desert Island, and it was incredible. Just an absolutely beautiful part of the world. Since this is a food site, I'll include a couple of those highlights.... There was a lobster place across the street from our campground (and about every half mile on every road). We steamed four lobsters one night for a surf & turf dinner: And a couple of days later, made two more for lobster BLT's which were a great lunch We picked a bunch of blueberries on Cadillac Mountain, and my wife baked blueberry muffins the next morning, trying out our Coleman camp over. And for good measure, a sunset near our campground
  9. 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.
  10. Nice pics, I am hoping to get some good ones while there too.
  11. 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...
  12. 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.
  13. 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.
  14. 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.
  15. Akorns are $199 at a Walmart by me (Albany, NY area) this weekend.
  16. 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.
  17. 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.
  18. 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).
  19. Yes. Unlike Reddick, his character is a bit different this time around lol
  20. 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.
  21. 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.
  22. 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.
  23. 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.
  24. The chicken took about an hour and a half. I usually do 5 lb chickens at 375 for about an hour, but this one took a little longer going at 325ish for probably the first 45-50 minutes. I always use the top rack for a single chicken. If I do two, I put one on top and one below. The bottom one gets dripped in from the top, so the skin never gets crispy, but it probably helps it stay moist.
  25. Tossed the bones and trimmings in a pot with some celery, onion, carrots and herbs, and will have a little bit of stock when all said and done.
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