Jump to content

O C

Guru Supporter
  • Content Count

    316
  • Joined

  • Last visited

  • Days Won

    1

Reputation Activity

  1. Like
    O C reacted to philpom in Cedar plank salmon   
    Turned out great.  I soaked the board in warm water and then rubbed it down with olive oil before prepping the fish.
     
    I hit it with some Hardcore Canivore "amplfy" which gives a nice savory umami flavor along with some old bay and a sprinkle of rosemary. 
     
    Cooked at about 300°f until flaky with a nice crust.
     





     
    Served with steamed broccoli and garlic toast.  The amplify is a great flavor enhancer that contains no msg.
     
  2. Haha
    O C got a reaction from KismetKamado in Plans For The Superowl   
    These are all looking good! I just put some wings and beef on to smoke. The beef will go into tonight's chili. I'm not certain if the wings will still be here by the time we eat the chili!
    I told my daughter I would be watching the Super Bowl tonight, she was like, 'meh'. But if I told her there was a super owl out in the yard, she'd be like  'Where?! Where is it? Let's go see it!'
     
  3. Like
    O C got a reaction from Tarnation in Superbowl Sunday time to get smoking!   
    I used the TempMaster portable on the Akron this afternoon to smoke the beef and wings at 225 for about 1.5 hours, a little mesquite and pecan. Pulled the steaks off to go into the chilli and then cranked it up to finish the wings. Awesome wings and I can tell the chilli will be great too.
  4. Like
    O C got a reaction from ckreef in The most challenging yet rewarding meat to queue   
    I've only tried brisket once. It was flavorful and edible but a little tough and dry. I turned the leftovers into chili. My daughter keeps asking when I am making brisket chili again, family thought it was one of the best 
    I do plan to try brisket again. Baby back ribs are another challenge for me, they come out good but not great. I think the brisket and ribs require good prep, grill control and PATIENCE! One of these days it will all come together 
  5. Like
    O C got a reaction from SmoovD in Pork Butt with TempMaster Portable   
    I don't do low and slow very often, but that may change with my new TempMaster Portable. Excellent results for this pork butt (read through all pages of the How To Cook a Boston Butt to brush up on things). 7.25 lbs rubbed with mustard and Dizzy Pig Dizzy Dust, started the Akorn at 5:15 am, put the butt on at 6:05. Used KJ BB and an apple and pecan chunk. Ran the grill at 250 most of the cook. It ran a little hot the first hour but that was most likely due to me getting too many coals lit to start. After about an hour or so it settled in steady at 250 all day. Didn't peek until 2pm. At 4:00 I foiled it (IT 178) and bumped the temp to 275. Put on 4 chicken thighs for my daughter who doesn't eat pork. Butt off at 5:30 IT 195, wrapped in a cooler, thighs off shortly after.
    No plate shot but all of it was so good and tender. Family loved it.
    The TempMaster Portable worked flawlessly, as did the Akorn.

  6. Like
    O C got a reaction from Golf Griller in Pork Butt with TempMaster Portable   
    I don't do low and slow very often, but that may change with my new TempMaster Portable. Excellent results for this pork butt (read through all pages of the How To Cook a Boston Butt to brush up on things). 7.25 lbs rubbed with mustard and Dizzy Pig Dizzy Dust, started the Akorn at 5:15 am, put the butt on at 6:05. Used KJ BB and an apple and pecan chunk. Ran the grill at 250 most of the cook. It ran a little hot the first hour but that was most likely due to me getting too many coals lit to start. After about an hour or so it settled in steady at 250 all day. Didn't peek until 2pm. At 4:00 I foiled it (IT 178) and bumped the temp to 275. Put on 4 chicken thighs for my daughter who doesn't eat pork. Butt off at 5:30 IT 195, wrapped in a cooler, thighs off shortly after.
    No plate shot but all of it was so good and tender. Family loved it.
    The TempMaster Portable worked flawlessly, as did the Akorn.

  7. Like
    O C got a reaction from moloch16 in Pork Butt with TempMaster Portable   
    I don't do low and slow very often, but that may change with my new TempMaster Portable. Excellent results for this pork butt (read through all pages of the How To Cook a Boston Butt to brush up on things). 7.25 lbs rubbed with mustard and Dizzy Pig Dizzy Dust, started the Akorn at 5:15 am, put the butt on at 6:05. Used KJ BB and an apple and pecan chunk. Ran the grill at 250 most of the cook. It ran a little hot the first hour but that was most likely due to me getting too many coals lit to start. After about an hour or so it settled in steady at 250 all day. Didn't peek until 2pm. At 4:00 I foiled it (IT 178) and bumped the temp to 275. Put on 4 chicken thighs for my daughter who doesn't eat pork. Butt off at 5:30 IT 195, wrapped in a cooler, thighs off shortly after.
    No plate shot but all of it was so good and tender. Family loved it.
    The TempMaster Portable worked flawlessly, as did the Akorn.

  8. Like
    O C got a reaction from JohnnyAppetizer in Pork Butt with TempMaster Portable   
    I don't do low and slow very often, but that may change with my new TempMaster Portable. Excellent results for this pork butt (read through all pages of the How To Cook a Boston Butt to brush up on things). 7.25 lbs rubbed with mustard and Dizzy Pig Dizzy Dust, started the Akorn at 5:15 am, put the butt on at 6:05. Used KJ BB and an apple and pecan chunk. Ran the grill at 250 most of the cook. It ran a little hot the first hour but that was most likely due to me getting too many coals lit to start. After about an hour or so it settled in steady at 250 all day. Didn't peek until 2pm. At 4:00 I foiled it (IT 178) and bumped the temp to 275. Put on 4 chicken thighs for my daughter who doesn't eat pork. Butt off at 5:30 IT 195, wrapped in a cooler, thighs off shortly after.
    No plate shot but all of it was so good and tender. Family loved it.
    The TempMaster Portable worked flawlessly, as did the Akorn.

  9. Like
    O C got a reaction from lnarngr in Back to the future   
    I'm going back lol but the other direction. Since I bought the Traeger my Akorn has not seen much love!
    Putting a Boston Butt on the Akorn tomorrow morning with the new TempMasterPro helping out. I have become used to the easy control on the Traeger. Lots of things brought me back around to the Akorn, but this post from Keeperofdeflame resonated:
    "Although from a cooks point of view, I enjoy cooking on the Egg more than I do the Weber. The Weber is a tool, but the Egg is always pure  fun. "
    Setting up the Akorn tonight to light it up tomorrow morning was fun. Picking out the best lump, getting it arranged, putting in some smoke wood. Pulling out the same ol' trusty beer bottle I've been using since day 1 to make my volcano. Will be up around 6 am to fire it up
     
  10. Like
    O C got a reaction from lnarngr in Masterbuilt Gravity Series   
    Thanks for all the advice!
    I think I will go with a controller for now and see how it goes with the Akorn. Once the grill season warms up I'll probably sell the Traeger, and get the Masterbuilt. And then down the road invest in a ceramic kamado.
    I have neither the money or the real estate to buy them all 
    Eventually, a full size kamado, the Akorn Jr and the Masterbuilt should be a nice stable.
  11. Like
    O C got a reaction from TKOBBQ in Masterbuilt Gravity Series   
    Thanks for all the advice!
    I think I will go with a controller for now and see how it goes with the Akorn. Once the grill season warms up I'll probably sell the Traeger, and get the Masterbuilt. And then down the road invest in a ceramic kamado.
    I have neither the money or the real estate to buy them all 
    Eventually, a full size kamado, the Akorn Jr and the Masterbuilt should be a nice stable.
  12. Like
    O C reacted to Daz in TempMaster Portable smoker controller has arrived   
    Hi all, just want to make a quick announcement on my 2nd controller project, the TempMaster Portable has now arrived in our Atlanta warehouse and ready for shipping. On this 2nd round of making a controller, we focused on portability. It carried over all the goodies from 1st gen but in a much more compact form. It'll keep a smoker steady for 20+ hours if powered by a 12v battery pack. We also designed a carry-all case so everything can be easily transported. I started making my own smoker controller 6 years ago as a hobby, it's now making a footprint in the smoking business and winning awards at industry tradeshows. Thanks for all the supports from this forum, i learned a lot. You can find more info on this controller at BBQube.us
    Happy Smoking!








  13. Like
    O C reacted to philpom in New table complete!   
    Started this years ago (kinda).  The table is 100% cedar, 95% 4X4 construction and finished with Ready Seal redwood.  I'll probably get the primo planted next weekend. 
     


     
    The tabletop is 7 feet long, lots of room.
     
    Kamado on!
  14. Like
    O C got a reaction from Beermachine in Stainless steel or non stick cookware?   
    After many many years and multiple pans of 'non stick' my wife wanted a set of stainless. It was a good decision. Wish we had done it sooner and what the heck bought a higher quality set (although we have been happy with what we bought). For seriously 'sticky' situations we've learned how to best use the stainless, or we do have three ceramic pans that we also use (small egg pan, medium fry pan, small sauce pan). My experience with ceramics has been iffy. None have held up as well as I would have liked, and once they start to go they are worthless. Our stainless is essentially the same as new.
    If we ever buy another set, it will be a high quality stainless set. But I agree with the 'set' comments, make sure it has what you want, or buy the pieces you need separately.
     
     
  15. Like
    O C reacted to Team402 in My December 2019 Challenge - hors d'oeuvres platter.   
    When one thinks of hors d’oeuvres they typically envision one bite portions so I tried to stay within that parameter. I wanted to also try to be as creative as I could and decided to ONLY use ingredients that I had in my house. 
     
    People inherently love to eat things on a stick so I decided to go with my interpretation of chicken cordon bleu and top sirloin lollipops for my December 2019 Challenge - hors d'oeuvres platter entry.

    I started with a top sirloin that I cut fairly thin in 1-2” strips about 4-5” long. Then put everything in a olive oil based marinade that I threw together. Again using only what I had on the shelf, the ingredients for this is:
    1 TBSP 50/50 salt & pepper
    1/2 TSP dried cilantro leaves
    1/2 TSP dill weed
    1/2 TSP Italian seasoning
    1/2 TSP veggie grille seasoning
    1/2 TSP dried rosemary leaves
    2 bay leaves
    1/2 cup olive oil 
    1 TBSP Apple cider vinegar 
     
    After I combined all those ingredients I poured the concoction into a large storage bag along with the sirloin strips that I had cut and into the refrigerator they went. I was originally planning on only a couple of hours but something happened Saturday so I never got back to it until Sunday afternoon. This actually was a blessing because I think it definitely needed the extra time in the seasoning.

    For the chicken cordon bleu lollipops I started with bleu cheese crumbles and pressing them into a small ball. Then using some deli sliced ham wrapped the bleu cheese balls and then wrapped those with either Swiss and havarti cheese. I wanted something that would get gooey when heated up to act as a glue to keep the morsel in a tight little ball as it the chicken cooked. Once I had the entire plate completed I gave it a sprinkling of honey hickory seasoning for some sweetness. I then used boneless chicken breasts slicing it long ways so that I had as thin a slice as possible to wrap the cordon bleu filling part of the recipe. Once the plate was done it received another coating of the honey hickory. Into the fridge it went for about an hour while I cranked up the Akorn. Once I steadied the temps into the 375 range creating a hot & cool side of my cooker. I put the chicken directly over the coals and put the sirloin as far over to the cook side as I could get them.
     
    These really didn’t take long, maybe 20 mins or so total, I think I only had the sirloin strips on for roughly 5 mins with constant turning, especially the chicken.
     
    The steak sauce that I used was some Rofus Teague sauce I had in the pantry that I have been waiting to try on something unique and the sauce I used on the chicken was very simple, honey and Dijon mustard that was in the cupboard. I didn’t really worry too much about portions of each I just kept adding and mixing until I thought it would be to everyone’s liking.
     
    What I ended with went over very well with my wife and both kids. What I particularly proud of is that I stayed true to my goal to be creative in using only what I had on hand.
     
    My lollipops are my official entry in this month’s challenge. 
     
     












  16. Haha
    O C got a reaction from lnarngr in Masterbuilt Gravity Series   
    Looking forward to your thoughts.
    They have these in my local Walmart, would love to go pick one up this weekend. But its a timing issue...my wife's birthday is next week.
     
    Happy Birthday Sweetie! Hope you like these. The girl at the store said they have 'hypo allergenic posts'. And don't they look just like real diamonds?!
    What's that? Oh, that! That's my new grill. Hey, what do you want for your birthday dinner?
     
    I've thought through several scenarios. None of them end well.
  17. Like
    O C reacted to keeperovdeflame in Don't kick your gasser to the curb!   
    With the right technique, a gasser or any grill for that matter,  can turn out some amazing cooks. I did bone in pork chops, and made a nice risotto with garlic, a Granny Smith apple, and some sliced yellow onion on my Weber Summit, for last night's dinner. I filled the smoke tray with soaked pecan chips.   I used a small cast iron pan to braise the apple chunks, onion, and whole garlic cloves in chicken broth. When the apples, garlic, and onion were soft I added them to some packaged risotto in a small dutch oven also on the grill. I smoked the chops standing vertical in a taco rack and then finished them flat on the grate.  Came out great and made for a wonderful dinner. Chops took about 20 min start to finish. This cook is in the regular rotation at our place. Quick and Easy .



     
     
  18. Haha
    O C got a reaction from KismetKamado in Masterbuilt Gravity Series   
    Looking forward to your thoughts.
    They have these in my local Walmart, would love to go pick one up this weekend. But its a timing issue...my wife's birthday is next week.
     
    Happy Birthday Sweetie! Hope you like these. The girl at the store said they have 'hypo allergenic posts'. And don't they look just like real diamonds?!
    What's that? Oh, that! That's my new grill. Hey, what do you want for your birthday dinner?
     
    I've thought through several scenarios. None of them end well.
  19. Haha
    O C got a reaction from SmoovD in Masterbuilt Gravity Series   
    Looking forward to your thoughts.
    They have these in my local Walmart, would love to go pick one up this weekend. But its a timing issue...my wife's birthday is next week.
     
    Happy Birthday Sweetie! Hope you like these. The girl at the store said they have 'hypo allergenic posts'. And don't they look just like real diamonds?!
    What's that? Oh, that! That's my new grill. Hey, what do you want for your birthday dinner?
     
    I've thought through several scenarios. None of them end well.
  20. Haha
    O C got a reaction from pmillen in Masterbuilt Gravity Series   
    Looking forward to your thoughts.
    They have these in my local Walmart, would love to go pick one up this weekend. But its a timing issue...my wife's birthday is next week.
     
    Happy Birthday Sweetie! Hope you like these. The girl at the store said they have 'hypo allergenic posts'. And don't they look just like real diamonds?!
    What's that? Oh, that! That's my new grill. Hey, what do you want for your birthday dinner?
     
    I've thought through several scenarios. None of them end well.
  21. Haha
    O C got a reaction from ckreef in Masterbuilt Gravity Series   
    Looking forward to your thoughts.
    They have these in my local Walmart, would love to go pick one up this weekend. But its a timing issue...my wife's birthday is next week.
     
    Happy Birthday Sweetie! Hope you like these. The girl at the store said they have 'hypo allergenic posts'. And don't they look just like real diamonds?!
    What's that? Oh, that! That's my new grill. Hey, what do you want for your birthday dinner?
     
    I've thought through several scenarios. None of them end well.
  22. Like
    O C got a reaction from John Setzler in Masterbuilt Gravity Series   
    Looking forward to your thoughts.
    They have these in my local Walmart, would love to go pick one up this weekend. But its a timing issue...my wife's birthday is next week.
     
    Happy Birthday Sweetie! Hope you like these. The girl at the store said they have 'hypo allergenic posts'. And don't they look just like real diamonds?!
    What's that? Oh, that! That's my new grill. Hey, what do you want for your birthday dinner?
     
    I've thought through several scenarios. None of them end well.
  23. Like
    O C reacted to FLsmokin in First akorn cook (sort of)   
    So instead of doing boneless Ribeyes on my new Akorn (reverse sear) like I had originally planned, I decided I wanted Xmas dinner to be perfect so I decided to go safe with sous vide and then sear over high heat on the grill (I had never cooked on a kamado before, and didnt wanna screw it up lol). I fired up the grill and took it to  375° and cooked the baked potatoes on it for just over an hour (temp fluctuated a few degrees but stayed between 375 and 390) while the sous vide worked its magic on the steaks (cooked them to 120 degrees, a beautiful rare). I then removed the top grate and diffuser from the akorn and opened up the vents and let her get scorching hot (about 550 on the dome thermometer, the coals had to be around 700°) then seared the steaks on a 17" Weber grate that sits right above the coals on the stone tabs. Holy friggin cow, took about a minute and a half per side and looked great. Great char, and the fat was like cracklin' bacon.
     
    After a short rest, each steak was topped with a pat of black truffle butter, and we went with sauteed morel mushrooms, asparagus, and baked potatoes for sides. Easily the best steaks I've ever made at home. I'm not sure if the pic shows it, but they were perfect wall to wall med rare. I wish I had taken a pic of the steaks directly off the grill, but the gf plated them up while I was shutting down the grill and cleaning up a bit. Theres some really nice char under those morels...
     
    Next cook is probably gonna be a pork butt this weekend.


  24. Like
    O C reacted to ckreef in Sausage and Soup   
    Here is my hors d'oeuvres platter entry. 
     
    Sausage and Soup. 
     
    Sausage balls served some cold tomato soup to wash it down. 
     

     
     
    A few days ago I started by making some cold tomato soup which is sort of weird considering I cooked it for about 4 hours in the KK. 
     

     

     

     

     
     
    Today I made the sausage balls. A really simple, 3 ingredient recipe but they tasted fantastic. 
     

     

     

     
     
    There you have it, Sausage and Soup. 
     

     
     
    I actually had a third idea but realized I didn't have any eggs - we'll save that idea for a future challenge. 
     
     
     
     
     
     
     
  25. Like
    O C reacted to skreef in Parmesan Garlic Bacon Knots & Pepperoni Bombs   
    This is my Appetizer Challenge
     
    Ingredients
    Homemade Garlic Parmesan Dough with Italian Seasonings.
    Made this Dough early...needed 1 hour rise time. Was able to use all Dough for this Challenge. Also we had Spaghetti for dinner. A bit of work but it was fun.

     
    Making the Pepperoni Bombs
    Dough, homemade sauce and pepperoni.
    Oops! Forgot the pic with Mozzarella Cheese on top.

     
    On the grill at 400* for 20 minutes

     
    Making the Bacon Garlic knots
    Used the big cuts of bacon. Next time, I'm using the thin slices. I think would be better.

     
    On the grill

     
    My Money Shot

     
    Served with Homemade Marinara Sauce
    Thanks for looking
    Skreef
     
     
×
×
  • Create New...