Jump to content

Search the Community

Showing results for tags 'hickory'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Weber Summit Grills/Kamados
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...


  • Start











Found 8 results

  1. Well seasoned Turkey burger topped with grilled mango on cracked wheat with roasted veggies.
  2. Documenting my cook on the Big joe tonight. Salmon with black pepper, sea salt, oregano, basil, and honey, corn in the husk and root vegetables in the dutch oven. red pots, zuch, garlic, green beans corn ala parm... and, plated...
  3. Okay, so I couldn't help myself either Seriously, $74 is a great deal for this grill. I'll probably take it to my father's house for Sunday cooks and grab it now and then for tailgating. I got a lot of hickory (I sure hope it's really hickory) and I plan on cutting it into chunks. That much will last me a great while. Two bags of Royal Oak as well. Everything was less than the retail price of the Jr. alone. I call that a win.
  4. I had a great cook over the weekend. The preparation was a 10lb. Pork Butt with a mustard and dry rub. This was my first low and slow cook on the Char Griller Akorn. I started with a box full of lump charcoal and 6 nice chunks of pre soaked Hickory. I coated the butt with yellow mustard and a store bought rub the night before the cook and wrapped it in plastic wrap and put it in the fridge. The rub was a local BBQ restaurants, Sugarfire. Pretty standard rub. I got the Akorn up to 260F and then added the meat to the grill. This was also my first use of a BBQ Guru Party Q Thermostat. This device was great for the long cook time as it kept the temp within 10 degrees of the set point for the entire cook. Overall the cook went great, I added some more Hickory and charcoal at the 6 hour mark which was when the meat was at around 160F. I removed the meat after 10 hours or when the internal temp was just below 200F. From there I wrapped it in foil and a towel to rest for 2 hours. The meat was very juicy and tender. I recommend the PartyQ if you struggle with holding temp on your smoker for the low and slow cooks.
  5. I first want to thank the Kamado Guru community for all the information that has been posted - I have learned so much and expect to learn so much more! I attempted my first smoked pork shoulder and beef brisket today. Rubbed both the brisket and shoulder last night with some salt, pepper, and garlic powder and left them in the fridge overnight. Early this morning, fired up the Akorn and got it coasting around 225 and threw both on. It stayed around 225 for the first several hours, then started climbing up to 250, then 275, then came back down to 250s. All in all, the 4-5 lb pork shoulder took about 7 hours to get to internal temp of 200, and the 5-6 lb brisket (packer) took about 9 hours to get to the "magical" internal temp of 203. Hopefully this is the first of many more to come.
  6. These are for tomorrow's big party (annual tradition at our house). Four corned beef briskets (point cut) - around 5 lbs. each. I unwrap them and then rinse the slimy goop they get packed in. These four are on a low fire (250°F) that includes a good amount of hickory lump for about three or four hours. After that I bring them in the house, put them in my electric roaster pan with Guinness draft and the pickling spice packets to simmer overnight. I usually add more pickling spice and some Creole seasoning as well. By morning they are very tender and flavorful. About two hours prior to party start time we add the potatoes and carrots. The celery goes in one hour prior and the cabbage goes in only 20 minutes before serving. Here's looking forward to the big party day tomorrow. UPDATE: Here are the briskets at the end of the smoke cycle: And here they are after a soak overnight in Guinness and spices: I had just rolled them over in their bath. The root veggies will be added in about five hours. My wife made the bread pudding yesterday. It's gonna be epic! Thanks for following.
  7. It's time to start the wet cure of my 18.73 lb leg of pork so I can make a proper Ham for Christmas. I've been beaming with excitement for the last couple of weeks in anticipation of undertaking this project, everything has come together and now the wait is over! Nothing satisfies my creative curiosities like doing things myself, the old way. I won't include many, if any, pics of this process because I want to focus on the task and not making good looking pictures. I'm not an artist with a camera and you can see a thousand pics of similar processes online so I'll spare the fluff. I'll post the recipe, process, etc though. That being said, let's get to it! Day One The wet cure/brine- This is an adaptation of what I saw in a video of a ham cure/cook done by Greg on his BallisticBBQ Channel over at YouTube. I messaged him for final impressions and any afterthoughts but didn't get a response, it is an older video and not one where he did an on camera sample. The basic brine is pretty simple though and there is room for a personal flare so that's where I put my own influence in. I originally thought I would do some sort of fruit preserve based glaze but as time went on I thought more about Maple Syrup. What goes with Maple Syrup, why Bourbon of course! So I will finish the smoked/cooked ham with a Maple-Bourbon glaze and having that in mind, elected to add Maple Syrup to the brine. Not that cheap stuff either, I opted for real, USDA Grade "A" Dark Amber stuff in a glass bottle. Also in the mix is some dark brown sugar, pickling spice, and clover honey. The exact recipe is as follows: 2 Gal water, divided 2 C Dark Brown Sugar 1 1/2 C Kosher Salt 1/2 C Grade "A" Dark Amber Maple Syrup 1/2 C Pickling Spice 1/4 C Clover Honey 8 Tsp Legg Cure 6.25% Sodium Nitrite Pink Curing Salt A few splashes of Hickory Liquid Smoke Add all ingredients to one gallon of water in a large stock pot and bring to a boil, stirring well to incorporate all ingredients. Remove from heat and set aside to cool Add remaining gallon of iced water to your pot and check that the temp is room temp or cooler. The wet curing brine is now ready. As I have such a large piece of meat, I will inject the deep parts of the ham and soak the meat in the wet cure for 9 days. I couldn't find a bag large enough to line my bucket so I'm just gonna use the bucket and a plate to weigh the meat down and keep it submerged. The bucket is a food grade 90 Mil thick HDPE #2 bucket I got from work with a gasketed lid. I sanitized the bucket with a bleach/water solution and hand dried, it's good to go. While at the butcher shop, I scored a cotton Ham Bag and will slide the ham in there. I boiled it just to be sure it is free of any unwanted nasties and such. This bad boy is ready to go for a dunk! The brine smells amazing and I can't wait to see how this turns out! Stay tuned.
  8. But first I need some advice. Today I scored a fresh, vacuum sealed whole ham for 27 bucks and change! It's uncured, unsmoked, all that. I plan to sugar cure/brine it and hot smoke it in the Akorn with hickory. Who has a good brine recipe/method and what should I expect when smoking this near 19 pound beast on the Akorn? This is going to be for Christmas so I've got a few weeks; I have a food grade 5 gal bucket and lid plus space in the fridge for said bucket can be made. I'm interested in a proper cure and if it takes several days or more I'm cool with that. What have ya got?
  • Create New...