Jump to content

Buttburner

Members Plus
  • Posts

    313
  • Joined

  • Last visited

  • Days Won

    1

Reputation Activity

  1. Like
    Buttburner reacted to 5698k in Brisket issues   
    It certainly could. Briskets can be done at 190° ish, but not often. This is why it's important to probe for tenderness when getting close. Was this the same grade as you've cooked in the past?
  2. Like
    Buttburner reacted to Frosch in Small Brisket Advice   
    Don't underestimate how long those little cuts can take. I did a 3lb piece of brisket flat that took 8.5 hours. Stalled out at 160 for 3 hours. I was cooking at about 240. I finally gave in and wrapped it in foil and bumped the temp up to 300 so it would finish up so we could eat dinner. It turned out great.
  3. Like
    Buttburner reacted to Gary J in Loving the TTT   
    Snipped out a piece of my old charcoal chimney for the tab to fit.
     
     

  4. Like
    Buttburner reacted to Beermachine in My first pizza cook   
    Well after a few roasts, grills and sears, time for a pizza cook.
     
    I used a new dough which I was not happy with, tasteless and will revert back to my old recipe for the next try.
     
    I loaded up the fire box full with lump and used a cool technique others mentioned here to light the fire. Soaked cotton balls in denatured alcohol and placed these in 3 spots in the stack of lump. Within minutes I had a hot fire that was building heat and spreading fast. Perfect way to light the lump and will continue with this rather than smelly fire starters.
     
    Here are the pics. Again, the dough was not to my liking.
     
     


  5. Like
    Buttburner reacted to cesarepoli in What's your setup for ribs?   
    Hi
    i cook many times ribs on direct fire. My setup is : without rub (only oil and salt) 150°C for 1 hour and half... choose them position every 20 minutes.
    i am from italy...(Tuscany) and i like more this type of ribs :D
     
    Cesare 
  6. Like
    Buttburner got a reaction from ScoutHikerDad in New member. New Akorn   
    as long as it snuffs out the fire (which you stated it did) then the seal is good
  7. Like
    Buttburner got a reaction from freddyjbbq in Brisket question   
    I agree, actually I would bump it up to 275 or so
     
    I cook them between 275 and 300 all the time
     
    I did this on this past Sat on my stickburner at those temps
     
    I wrapped in BP shortly after this, it came out great

  8. Like
    Buttburner got a reaction from S4 Smoker in Brisket question   
    no!!! don't cut the point off the flat!!! no need for that and it will come out better whole!!  No!!!!
  9. Like
    Buttburner got a reaction from K-ville in Brisket question   
    no!!! don't cut the point off the flat!!! no need for that and it will come out better whole!!  No!!!!
  10. Like
    Buttburner got a reaction from andyscalzo in Wild Rice Stuffed Chix Breasts.....   
    thanks!!!!
  11. Like
    Buttburner got a reaction from andyscalzo in Wild Rice Stuffed Chix Breasts.....   
    wow nice
     
    can you please provide the recipe?
  12. Like
    Buttburner got a reaction from fantasticalice in What charcoal to use? New user   
    I have used every kind available in my area. Kamado Joe, Wicked Good, Royal Oak, Cowboy, Frontier, Best of the West, Im sure I am forgetting a few
     
    My favorite is Carbon Del Sur, available at Restaurant Depot for about $11 per 18lb bag. Here is what it looks like on Amazon
     
    http://www.amazon.com/Carbon-Del-Sur-Hardwood-Charcoal/dp/B00FY2Z36U
     
    Royal Oak is ok, but this stuff is much more dense, burns a lot longer and is made from tree branches, not flooring scraps, and there are no foreign objects (insulation, rocks) in it like Royal Oak. Not that there is anything wrong with flooring and furniture scraps, I just prefer this a lot more
  13. Like
    Buttburner got a reaction from K-ville in Cherry Wood for a Brisket?   
    I use it all  the time
     
    this one one I did yesterday on my stickburner with cherry
     
    just getting ready to wrap it

  14. Like
    Buttburner got a reaction from TKOBBQ in Cherry Wood for a Brisket?   
    I use it all  the time
     
    this one one I did yesterday on my stickburner with cherry
     
    just getting ready to wrap it

  15. Like
    Buttburner got a reaction from gerrell in Cherry Wood for a Brisket?   
    I use it all  the time
     
    this one one I did yesterday on my stickburner with cherry
     
    just getting ready to wrap it

  16. Like
    Buttburner reacted to johnhogan in Akron First Impressions...slightly disappointed.   
    CC, I don't think the mods should be taken down, but as rich_i suggests, maybe include a statement that gaining familiarity with the Akorn and actually getting a few cooks under your belt should occur before you start modding.  The information can be very useful and I like that it is easily available.  
  17. Like
    Buttburner reacted to rich_l in Akron First Impressions...slightly disappointed.   
    I think that the MODS sticky should start with a statement that some Akorns have QC problems but not all do - newbies should first try our their newcooker w/o mods and learn how it runs.  Only after using it should it be modded.
     
    If it ain't broke, don't fix it!!   8)
  18. Like
    Buttburner reacted to thomascw in Pizza success   
    Cooked 4 pizzas on akorn last night. Had cast iron griddle on Weber grate directly over firebox. And cordierite pizza stone on second shelf of my vision grate. Temp was 500 -550 on guage. Cooked pretty well in 8 minutes. Last one a little burned on edges,temp had crept up.
  19. Like
    Buttburner got a reaction from Tazzerchief17 in Loving the TTT   
    yeah, I love mine too
     
    when I first got it I would take it on and off depending on what I was cooking
     
    now I just leave it on for everything!
     
    Its a great product!!
     
    kampman-
     
    Just fill the cooker up as normal, start your fire in the usual method, same as if you did not have the TTT
  20. Like
    Buttburner reacted to johnhogan in Akron First Impressions...slightly disappointed.   
    Somewhere in the owner's manual there should be a recommendation to give the product a chance before you start fiddling.  Like any other grill, it's behavior is going to change after seasoning and some actual usage.  If you're still having issues after a few months, then start checking out the tweaks and mods.  Blindly making changes when you're not even sure how your grill actually works can probably do more harm than good. 
  21. Like
    Buttburner reacted to magician in Akron First Impressions...slightly disappointed.   
    ckreef, couldn't agree more. When I got mine I was about to get all of the materials for the suggested mods. After a few cooks saw there was no need to do anything with it. Still that way after over a year. Simple maintenance will take care of most things with the grill.
  22. Like
    Buttburner reacted to ckreef in Akron First Impressions...slightly disappointed.   
    I totally agree.
    I think the biggest problem with new Akorn owners is they just haven't figured it out yet. They want to immediately blame the grill and start moding it.
  23. Like
    Buttburner reacted to Rival in Akron First Impressions...slightly disappointed.   
    I think that this is an unfair misconception... Chargriller has had some quality control issues, but most are pretty good.
     
    After reading and reading about mods and fixes, I left mine go stock for a while to see what I needed to do, and now I have no desire to "tinker' with it at all. The gaskets seal well, and the air inlet is fine. I have no problem dialing it in to the temperature that I want, and keeping it there.
  24. Like
    Buttburner reacted to ckreef in Pull Apart Pizza   
    Inspired by @appsspec and his camping snack I watched 4 or 5 you tube videos. John's KJ version made the most sense to me so I basically followed it to the letter. I'll let the pictures speak for themselves.
    Very easy to make and tastes fantastic - would make a great game day cook.








  25. Like
    Buttburner got a reaction from ckreef in 50 Second Steak'ums   
    those make good phillie beefs
×
×
  • Create New...