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    • By DerHusker
      The wife and I are doing the Weight Watchers program so I’m eating quite a bit differently that I did in the past. This was cooked inside on the stove top, but thought I’d share it anyway. (As it was delicious!)

       
      Ingredients:

      cooking spray (I used some Red Pepper infused OO spray)

      1 medium Golden Potato, Diced into approximately ½” pieces

      ½ cup onion, chopped

      1 medium poblano chile, seeded and diced. (Mine was small so I added some Bell Pepper I had left over)

      1 cup corn

      1 cup black beans, drained

      1 cup zucchini, Diced into approximately ½” pieces (I used a Mexican Squash)

      1 tsp cumin (I used ½ tsp of Fajita seasoning and ½ tsp of cummin)

      1 pinch salt, or to taste

      ½ cup, green variety (I used 2 Tbsp of the Hatch Chile and 4 tbsp of Herdez salsa verde - plus extra for garnish)

      4 large eggs

      2 Tbsp fresh chopped cilantro (for garnish)

       
      Here a pic of most of the ingredients I used.



      I started out by dicing up the potato and putting it in a slightly sprayed Non-Stick skillet to start cooking.



      Once it started to brown, I put the onion, poblano and bell peppers.



      Once it started to sweat, I added the black beans, corn, squash and seasoning. I let this cook for approximately 6 to 7 minutes.



      After that I stirred in the Hatch chilies and Salsa Verde and let that cook another minute.



      I then made 4 depressions in the mixture and crack the eggs in them.



      I covered the skillet to help the tops of the eggs cook.



      And afterwards I plated it up with some wheat toast.


       
      As I said, this was delicious and except for the toast, it was zero points for the Purple Program we’re on!

       
      Thanks for looking.

    • By willys1
      I have a new found love for chuck roasts. Growing up always had them cooked in a crock pot and never thought about smoking them. My first try at low and slow was so-so and had me chasing temps for 2 or 3 hours. After a little research of all the great info on this site, my second attempt went much smoother. 
       
      Started with about 3.5 lb chuck all rubbed up with some coffee infused SPOG:
       

       
       
      Went out to light up little red using ckreef's paper towel  roll method and following all the advice here to make very small adjustments and wait 15 minutes between adjustments.  About 40 minutes later I overshot my temp a little at 280 but time to throw on the meat:
       

       
      Brought temps  down to about 220 but then settled in about 230 at the grate with these vent settings:
       

       

       
      The akorn's vents are really twitchy. A pencil lead width adjustment really swings the temp, but once you're dialed in, it stays put for hours. In my case about 6 hours and temp raised 30 degrees total. Never touched a vent or raised the lid once until the meat reached 195:
       
       
       
      All done and ready to rest:

       
      Rested about 30 minutes, sliced er up and chowed down.
       

       
      Last pic doesn't do justice. It was tender, juicy and tasted fantastic. I think the coffee rub is now my wife's favorite.  Only short coming was the bark could have been more set. It was okay but I like it a little crustier. Any ideas? I heard spritzing actually helps set the bark during the initial 2 or 3 hours. Otherwise I was thrilled with the akorn jr. and its ability to hold a fairly low temp.

    • By DerHusker
      Wanted to start Super Bowl Sunday out right. I decided on Huevos Rancheros.
      Started out making the sauce by sautéing some onions and bell pepper.

      Once they had started to wilt, I added a can of diced tomato.

      After that had cooked for a few minutes, I added a small can of rojas enchilada sauce and let this simmer for 15 minutes.

      After the sauce was done, I cooked up some potatoes. (While these were cooking, I cooked up some black beans inside)

      Grilled up some tortillas.

      And finally cooked up some eggs. (these were for the wife’s dish)

      With everything ready, I plated it up. Here are these pics served up with some orange juice and coffee.

       

      Thanks for looking.
    • By DerHusker
      I’ve been using these basic whetstones that I purchased a few years ago. I believe both stones ran me under $55.00.

      They work fairly well, but are a little on the small side, so I’ve been wanting to upgrade. I had a mess of Amazon gift cards so I looked to see what I could get. The first thing I purchased for my kit was a pet food mat that will serve as my work station. If I want to sharpen in the house, I need something to contain any water or slurry from making its way onto the countertop. This is a 24” x 16” silicone mat with a ½” lip and little raised nubs to keep things from sliding around.

      Next were the stones and a holder. The Suehiro brand of whetstones seemed to have excellent reviews on both Amazon and Youtube so they are what I purchased for most of them. From left to right they are a Suehiro Cerax 320 grit,  Suehiro Cerax 1000 grit, Atoma Diamond 140 coarse flattening stone, Suehiro Rika 5000 and a Kiyayama 8000 grit finishing stone.

      This picture shows the stone holder in the middle.

      Here’s a size comparison shot between the old stones and the new stones.

      Here’s a close up picture of the Kitayama 8000 stone.

      Here’s a picture of my soaking pond with the mat rolled up next to it.

      And finally all the stones and the holder in the container.

       
      I just sharpened most of my knives on the old stones. I’m now going to try sharping one on the new stones to see if there is any difference. I’ll let you all know what I find out.
       
      Thanks for looking.
    • By DerHusker
      I been wanting to do this for a long time but didn’t have a proper equipment or the correct weather conditions. I recently bought an A-MAZE-N smoking tube.

      It was expected to get down to 41 degrees (fairly cool nights for Southern California) and it was only 67 during the day so I decided to give this a try. Around 4:00 PM I started by cooling the kamado down by placing 5 pieces of Blue Ice in it.

      Around 8:30 it reached 50 degrees outside, so I started up the A-MAZE-N smoking tube in my gasser so as not to heat up the kamado.

      Once it ignited, I let it burn for a few minutes

      before blowing out the flame.

      I let it smoke while I went in and prepared the cheese. I had purchased 2 lbs. of Gouda, Colby Jack and Sharp Cheddar at Costco.

      I took them out of their wrappers.

      I cut them up into smaller sizes so they could absorb more smoke and placed them on a wire rack.

      I then placed the A-MAZE-N smoking tube in the bottom of my kamado. I next put in both of my ceramic heat deflectors, then the grill grates and then the rack of cheese. (You can see some of the smoke coming up around the deflectors)

      I closed the lid and observed a small amount of smoke coming out the top vent.

      An hour later it looked like this.

      After two hours in the smoke I opened the lid. WOW!

      I brought the rack in the house where I could see a subtle change in the cheese color.

      I vacuum packed them all and placed them in the fridge to age and mellow for 3 weeks.

      This morning I when out to see how much of the pellets were left in the A-MAZE-N smoking tube. It looks like approximately 1/3 was left unburnt. I’m thinking it could’ve gone at least another hour.

      I can’t wait to try them but will wait to let time do its thing on them first.
       
      Thanks for looking.
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