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Buttburner

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  1. Like
    Buttburner got a reaction from karacooks in 3rd try on pizza on the Akorn. Finally nailed it!!   
    The parchment paper cheat did the trick
     
    yeah baby!!!
     
    sorry the pics are not in order but you get the idea !! LOL



  2. Like
    Buttburner got a reaction from Baby Back Maniac in 3rd try on pizza on the Akorn. Finally nailed it!!   
    The parchment paper cheat did the trick
     
    yeah baby!!!
     
    sorry the pics are not in order but you get the idea !! LOL



  3. Like
    Buttburner got a reaction from dsarcher in 3rd try on pizza on the Akorn. Finally nailed it!!   
    The parchment paper cheat did the trick
     
    yeah baby!!!
     
    sorry the pics are not in order but you get the idea !! LOL



  4. Like
    Buttburner got a reaction from Aussie Joe in Pizza Fail   
    nice!!
     
    the parchment paper trick I learned here is great! How I do it all the time now. I used to fear getting the pie onto the stone
     
    no more!!
  5. Like
    Buttburner got a reaction from fatboy1271 in Is there an Auto Correct for Spelling?   
    I think its up to your browser. I use chrome, I have auto correct on any forum
  6. Like
    Buttburner reacted to moflicky in What is harm in letting grill get very hot?   
    Yup, you're right.  I was guessing and guessed terribly, terribly wrong.
  7. Like
    Buttburner reacted to LargeRedJoe in opening the bag   
    Life's too short. That's why scissors were invented.  
  8. Like
    Buttburner reacted to Toe in Change the title of the Cooking With Fire forum?   
    I'm still firmly in the camp that says CWF just needs a name that more clearly defines its purpose. Clarity over cleverness.
  9. Like
    Buttburner got a reaction from Pennywise in Life Lesson with Pizza on a kamado   
    I sympathize . My first attempt ended up being a calzone lol
     
    but now I have it down pat
     
    you cant really rush the procedure, it goes bad fast lol
  10. Like
    Buttburner got a reaction from 5698k in Wrapping a brisket   
    Yes I agree it does look a touch overcooked from the crumbly appearance of some of it. I was not going to mention it because I did not want to appear critical of your cook
     
    But it looks excellent nonetheless!!!!
  11. Like
    Buttburner reacted to 5698k in Wrapping a brisket   
    Wilbur, I'd love to agree, but modesty forbids.
    This brisket was so tender, and the bark was so well set, I should have used an electric knife to slice. Technically, it was over cooked. By that I mean, according to Franklin, a piece of flat should bend 90°, but not break, yet come apart with the slightest tug. Too tender, that's ironic isn't it? The whole point of bbq is to make tough cuts of meat tender enough to eat, but now, it's too tender!! I'm glad I'm not in competition bbq.
  12. Like
    Buttburner reacted to 5698k in Wrapping a brisket   
    Otay,

    The finished product,

    Sliced flat,

    More sliced flat,

    And sliced point.
    This brisket is at least as good as nekid wagyu briskets I've cooked in the past. Almost too tender, moist, killer bark. I guess now I have to cook a nekid one, just for comparison, dammit. Mostly, WOW!!
  13. Like
    Buttburner reacted to Frosch in Wrapping a brisket   
    Thanks for taking us along on your experiment.
    I will be interested in your thoughts on the bark. I'm a bark hound like you. I have wrapped butts when the bark was set and the bark stood up pretty good to the wrapping.
    My problem with wrapping butts, brisket at 160 or ribs after 2 or 3 hours is that there isn't near enough bark for me at that point in the cook.
  14. Like
    Buttburner got a reaction from BEER-N-BBQ by Larry in 9 hour smoke practice for Thanksgiving   
    I don't inject. Most are enhanced anyway
     
    this one was rubbed with Plowboy's and olive oil
     
    Not done on the Akorn but they come out just the same on it, nice and juicy. The important part is not to overcook it

  15. Like
    Buttburner reacted to bwarbiany in Change the title of the Cooking With Fire forum?   
    Maybe we should simply change the name of the "Indoor Cooking Thread" to "Non-kamado cooking". As someone else posted in the KJ subforum, people will frequently want to show off impressive cooks that weren't done on kamados (like Blackstone pizza, or on a gasser, etc) and don't know where. I thought that might be "Cooking with Fire", because it's cooking, with fire, but not suitable for the Kamado showcase. But I don't think that fits very well.
     
    So having these might make sense:
     
    Kamado Cooking Showcase -- no change
    Cooking with Fire -- Change to "Cooking Questions and Advice"
    Indoor Cooking -- Change to "Non-Kamado Cooking"
  16. Like
    Buttburner reacted to robertyb in Pre acorn mod assistance and first smoke suggestions   
    I agree with the others. I have not had to do any of the mods on my Akorn. I had a couple of small leaks at first but after fluffing the gasket and a couple of cooks everything is fine and I do not see any leaks at all.
     
    Don't ever fix what doesn't need fixing........
  17. Like
    Buttburner reacted to Bigs in Pre acorn mod assistance and first smoke suggestions   
    I haven't done anything to mine.  When I bought my Akorn I got stresses about all the mods I saw on the web and then I decided to try it stock.  I do not regret it one bit.
     
    I do have a puff here and there but in the end, it snuffs the coals without issue.  I'm also able to keep a stable temp.  
  18. Like
    Buttburner reacted to Frosch in Pre acorn mod assistance and first smoke suggestions   
    If you can snuff the fire out then you shouldn't need any mods. Go for it if you want to, but they aren't needed to control the grill.
    Just practice with it and once you set your vents almost shut for low and slow don't try to chase a specific temp. Let it settle in the range it wants to and just enjoy. Good luck and you will love this grill.
  19. Like
    Buttburner reacted to smoker08 in Pre acorn mod assistance and first smoke suggestions   
    Most new Akorns don't need the sealing the older ones did. I would fluff your factory gaskets before adding any gasket material and would never replace the Akorn factory gasket unless I absolutly had to. You can fluff it by pressing it between your thumb and finger and go all the way around the gasket. For the top vent make sure the "O" ring is properly seated. For the ash pan make sure the latches are tight. For the dome lid make sure that latch is tight as well. Get and use a dual probe thermo. One connects to the grid and gives you true grid cooking temp, the other goes into 1 hunk of meat. For use of grid thermo and all low and slows get a difuser. Either the Akorn smoking stone or the weber grid and a large pizza pan.
     
    The 2 most forgiving foods to start with are Pork Butts and spatchcock chicken..
     
    Enjoy
  20. Like
    Buttburner got a reaction from CeramicChef in Michigan Custom 'Que cooks for 300 veterans!!!   
    For the second year in a row, MCQ cooked for about 300 vets at the Michigan Veterans Foundation 

    We started our pits Thurday night and it rained all night and into Friday morning

    GLBBQA members Diesel Dave and Rich Tirpak from Mad Hunky meats brought their Langs and I had my Shirley donated by Shirley Custom Fabrications as well. Mine is the one with the pretty red trailer 

    Mad Hunky Meats donated rub
     
    A few Gurus donated funds, thanks much!!!
     
    not really sure where to put this, seems like most logical place









  21. Like
    Buttburner got a reaction from TKOBBQ in Michigan Custom 'Que cooks for 300 veterans!!!   
    For the second year in a row, MCQ cooked for about 300 vets at the Michigan Veterans Foundation 

    We started our pits Thurday night and it rained all night and into Friday morning

    GLBBQA members Diesel Dave and Rich Tirpak from Mad Hunky meats brought their Langs and I had my Shirley donated by Shirley Custom Fabrications as well. Mine is the one with the pretty red trailer 

    Mad Hunky Meats donated rub
     
    A few Gurus donated funds, thanks much!!!
     
    not really sure where to put this, seems like most logical place









  22. Like
    Buttburner got a reaction from K-ville in Michigan Custom 'Que cooks for 300 veterans!!!   
    For the second year in a row, MCQ cooked for about 300 vets at the Michigan Veterans Foundation 

    We started our pits Thurday night and it rained all night and into Friday morning

    GLBBQA members Diesel Dave and Rich Tirpak from Mad Hunky meats brought their Langs and I had my Shirley donated by Shirley Custom Fabrications as well. Mine is the one with the pretty red trailer 

    Mad Hunky Meats donated rub
     
    A few Gurus donated funds, thanks much!!!
     
    not really sure where to put this, seems like most logical place









  23. Like
    Buttburner got a reaction from afidel in Michigan Custom 'Que cooks for 300 veterans!!!   
    For the second year in a row, MCQ cooked for about 300 vets at the Michigan Veterans Foundation 

    We started our pits Thurday night and it rained all night and into Friday morning

    GLBBQA members Diesel Dave and Rich Tirpak from Mad Hunky meats brought their Langs and I had my Shirley donated by Shirley Custom Fabrications as well. Mine is the one with the pretty red trailer 

    Mad Hunky Meats donated rub
     
    A few Gurus donated funds, thanks much!!!
     
    not really sure where to put this, seems like most logical place









  24. Like
    Buttburner got a reaction from Mr Cue in Michigan Custom 'Que cooks for 300 veterans!!!   
    For the second year in a row, MCQ cooked for about 300 vets at the Michigan Veterans Foundation 

    We started our pits Thurday night and it rained all night and into Friday morning

    GLBBQA members Diesel Dave and Rich Tirpak from Mad Hunky meats brought their Langs and I had my Shirley donated by Shirley Custom Fabrications as well. Mine is the one with the pretty red trailer 

    Mad Hunky Meats donated rub
     
    A few Gurus donated funds, thanks much!!!
     
    not really sure where to put this, seems like most logical place









  25. Like
    Buttburner got a reaction from danielc in Michigan Custom 'Que cooks for 300 veterans!!!   
    For the second year in a row, MCQ cooked for about 300 vets at the Michigan Veterans Foundation 

    We started our pits Thurday night and it rained all night and into Friday morning

    GLBBQA members Diesel Dave and Rich Tirpak from Mad Hunky meats brought their Langs and I had my Shirley donated by Shirley Custom Fabrications as well. Mine is the one with the pretty red trailer 

    Mad Hunky Meats donated rub
     
    A few Gurus donated funds, thanks much!!!
     
    not really sure where to put this, seems like most logical place









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