First cook on Joetissorie on the Akorn, and yes it fits perfect! I used a combination rub of KC's and Dinasour BBQ Cajun Foreplay. (Dinasour BBQ is the BEST BBQ restaurant in NY State) I also made a paste with same ingredients and rubbed under breast skin and inside cavity. Akorn running at 400-425 deg. Amazing flavor!
So I have myself an Akorn for about 4 years. Through a couple moves while building a new house, it was pretty neglected... sat outside, uncovered through winter, rain, etc. Needless to say due to the metal build, it rusted something bad. I ended up getting rid of it and decided I'd see what the Weber Kettle hype was all about. I picked myself up Kettle Master Touch.......... wow...
I freaking hated it. Was horrible to keep temps. Took forever to get up to temp. Was terrible to use with lump (as it fell through the grates)... just a bad overall experience. Cooked on it about 4 times then sold it. Now... I live in a VERY windy area. Like 10-15 mph winds almost constantly.... so I'm sure that played a part... but it was no enjoyable.
I decided to pick myself up a new Kamado Joe Classic from Lowes for $650..... I'm in love.
I joined this forum last year not long after getting my Char Griller Akorn used. I love that little steel beauty, but I've had ceramic fever and been seeing them all over the place the past year. Costco was about to have me parting with $600 for the Louisiana Grills 24" Kamado (just another rebranded Auplex like Vision), but my dad who works for a hardware store told me the owner wanted to sell off the stores XL Egg since they didn't really use it. I got what I think is a great deal on this beauty, paid less for this than you would for a stripped out XL with no accessories and definitely less than a Costco roadshow Big Joe. Came with the table, ConvEggtor, ash tool, and grate gripper. They couldn't locate the ceramic cap when we brought it home, but I'm sure it'll turn up. It's under an awning anyway and I'll be getting a cover to further protect it.
To be fair to the Akorn it is a fantastic cooker! Just since the apocalypse started, I've done at least one decent cook a week on it. I've done ribs at least 3 times, pork butt, brisket, a turkey, soda can chickens, wings, steaks, and various veggies for sides. I absolutely do not regret the Akorn purchase. If you're unsure if kamado bbqing is right for you the Akorn is a fantastic place to start, it's relatively cheap and a good design. I've been eyeballing the extra space the Big Joe and the XL Egg offer and ultimately couldn't resist. Just judging by my short not even 1 year of ownership I doubt my Egg will cook any better than the Akorn. This was purely a decision based on the total cooking surface and potential cooking surface with mods. I've done 3 racks of ribs on my Akorn before, but it gets tight and those were baby backs no easy way to get that many spare rib racks on there. 2 upright soda can (beer can) chickens really pushes the limit with my probes contacting the dome.
TLDR; just wanted to brag on my Eggscellent deal and write a love letter to my Akorn. I'm hoping this will be the last grill I ever have to buy, not saying I won't want to buy more, but this should be with me a long long time. I wish I could keep the Akorn, but I have 3 grills now and between the 22" Weber Kettle and the Akorn, I can probably get more for the used Akorn. If you're in the market for a well used Akorn, but still in fine cooking shape and you're in the Jacksonville, FL area, hit me up.
With the wife and I on the Weight Watchers plan, I’ve been avoiding some of my favorite Mexican dishes. Now that I think about it, this really isn’t necessary if I’m carefully what I choose and how I prepare the dishes. Take fajitas for example. A protein, seasoning and some veggies. Made with boneless, skinless chicken breasts and not much oil the fajitas themselves are only 1 point per serving. I can live with a diet that includes chicken fajitas, can’t you? Well, that leads me to the sides. Made carefully many of the sides are 0 to only 2 points per serving. Follow along with me and I’ll show you how I prepared everything.
The night before I mixed up some blue corn masa to make up some tortillas. (This is the one item I couldn’t cheat on to lower the point value. 3 tortillas = 5 points)
I also got out the onion and bell peppers to cut up
and mixed up the fajitas seasoning.
1/2 Tbsp. Chili Powder
1 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. granulated sugar
1/4 tsp. black pepper
1/2 tsp. kosher salt to taste
1/4 tsp. Chipotle pepper 1/4 tsp. Oregano
The next day started out by making a batch of my Mexican rice. (1 Point per serving) Started out by sautéing the veggies.
I measured out 2 cups of Brown rice, 1/2 tsp. of salt and 1 tbsp. of OO and put this in the rice maker. I now added 1 cup of Clamato Picante juice and 3 cups of chicken stock.
Next, I added the veggies to the pot.
I closed the lid and pressed start. Here are the results.
Next up was the Guacamole. (2 points per serving) Cut up 1 medium Hass avocado.
Now I added 1 tbsp. of light mayo, some granulated garlic, 5 heaping tbsp. of my Pico de Gallo, some fresh squeezed lime juice and mixed this up and covered.
Next up were some frijoles. I sautéed some diced onion, 1/2 a jalapeno, some bell pepper and corn and then added two kinds of black beans. (0 points per serving)
I now got out 3 boneless skinless breasts and coated them with the fajitas seasoning.
I took them and the cut-up veggies out to my gas grill side burner.
Now I needed to make the tortillas, so I rolled up 6 balls of masa about the size of a golf ball. I flatted them a little to make them easier to press out.
I was some issues with the masa sticking to the press so had to experiment with dusting the bottom with some of the blue core masa.
I heated them up on a C.I. griddle, very lightly sprayed with some OO.
Next I sprayed my 12” Camp Chef C.I. skillet with some OO. After it was heated it up I put the 3 breast in and cooked them for 8 minutes per side.
Once they were cooked I removed them to a cutting board and was left with the fond.
I dumped in the onions and bell peppers and let them start to cook.
While them were cooking I sliced up the chicken.
Now I dumped in the chicken
and stirred it in and continued to cook until the veggies had soften.
Now I brought it all in and plated it up with a Modelo Negra.
Here is a shot once I took it inside to eat.
Gratuitous side shot close ups.
OMG!!! This was so delicious!
Thanks for looking.