Jump to content

Recommended Posts

Well I finally found a purpose for the removable centre on the Akorn grate.  Yes I know you can use it to refuel or add smoke wood but I've never needed to do that.

This post comes as a result of an earlier post made by Cmartin527 referencing this cook.  https://www.youtube.com/watch?v=sk_hr12rNyc&t=4s

 

The seasonings shown were all I used.  I did not use any smoke this time but intend to for my next cook.  The possibilities are endless.  Butter instead of oil, vinegar, BBQ sauce, your favourite rub, bacon bits, bacon drippings whatever.  I would say garlic is a must!

 

I cooked this cabbage for 2 hours at 300˚F.  I made a small tray from foil to prevent leakage.  After the cabbage cooled I chopped it into slaw.  In my case I did not add any further dressing however again the choices can be whatever you want.  The slaw was some of the best cabbage I've ever had.

fullsizeoutput_484.jpeg

IMG_1930.JPG

IMG_1934.JPG

Share this post


Link to post
Share on other sites

Great looking cabbage. Grilled cabbage is the only cooked cabbage I really like. I usually cut the two sides off making a flat disk out of the middle. I then baste and flip using an oil and vinegar marinade. I flip and baste it about every 10-15 minutes. I've done it open grate and on CI. You are right, the possibilities are endless. 

 

Share this post


Link to post
Share on other sites
25 minutes ago, ckreef said:

Great looking cabbage. Grilled cabbage is the only cooked cabbage I really like. I usually cut the two sides off making a flat disk out of the middle. I then baste and flip using an oil and vinegar marinade. I flip and baste it about every 10-15 minutes. I've done it open grate and on CI. You are right, the possibilities are endless. 

 

 

Yes.  There are so many ways to cook cabbage other than boiling it.  I recently laid a spatchcocked chicken over a cabbage steak as you described and cooked the chicken at 375˚F in a D/O.  John Setzler gave me the idea from a boneless skinless chicken breast he did in a cast iron pan.  I oiled and seasoned the cabbage and did my usual rub on the chicken.  It was great.  

Gotta try the vinegar marinade.:)

Share this post


Link to post
Share on other sites

Awesome cook, @K'man!  Can’t believe I missed this post earlier today.  Really glad you dove into this one deeper.  I was interested in it as well when I saw the other post you referred to.   I was inspired by John’s CI pan post too last year and did up a killer pork chop that way. The slightly charred bits were amazing.  Cabbage - who knew it could be so interesting!

 

Did you happen to snap any pics of the finished product? 

Share this post


Link to post
Share on other sites
5 hours ago, KismetKamado said:

Awesome cook, @K'man!  Can’t believe I missed this post earlier today.  Really glad you dove into this one deeper.  I was interested in it as well when I saw the other post you referred to.   I was inspired by John’s CI pan post too last year and did up a killer pork chop that way. The slightly charred bits were amazing.  Cabbage - who knew it could be so interesting!

 

Did you happen to snap any pics of the finished product? 

 

Truth is I took it over to show my neighbours, they love cabbage.  We trade cooks back and forth.  Only half the cabbage made it back!  Had to sample it, you know :shock:  

I turned the rest into slaw.  The appearance was nothing to write home about but the taste was far beyond normal cabbage.  Next time with some shredded carrot and red onion...... I will be doing another one soon.  When I do I'll send you a picture.

The Jr. is the perfect grill for doing one of these as a side.  

Share this post


Link to post
Share on other sites
21 hours ago, Blusmoke said:

That would be great for St. Patrick's Day with a smoked Corn beef. Very nice.

 

Yes that would be an excellent idea.  The Keg spice really set it off.  It's basically a kicked up Montreal Steak spice.  That would go great with corned beef.

Share this post


Link to post
Share on other sites

I have never ever liked cabbage but this looks like a cabbage I could get behind. I hate slaw which is abnormal I guess being from the South and it being a staple with any bbq cook.. it's always been to sweet for me. I never thought about grilling it and seasoning it the way you have. I definitely am going to give it a spin.

Share this post


Link to post
Share on other sites
2 hours ago, DaddioWA said:

I have never ever liked cabbage but this looks like a cabbage I could get behind. I hate slaw which is abnormal I guess being from the South and it being a staple with any bbq cook.. it's always been to sweet for me. I never thought about grilling it and seasoning it the way you have. I definitely am going to give it a spin.

 

I'm with you on the too sweet.  This seasoning is typical of beef, very peppery and of course with the garlic it's nothing near sweet.  There is a dressing for it if you looked at the video however I liked it as it was.  I have another cabbage  on right now only this time with smoke, and bacon drippings instead of O/O.  I'm going to add in some bacon bits once it's ready for chopping.

Share this post


Link to post
Share on other sites
8 hours ago, DaddioWA said:

I have never ever liked cabbage but this looks like a cabbage I could get behind. I hate slaw which is abnormal I guess being from the South and it being a staple with any bbq cook.. it's always been to sweet for me. I never thought about grilling it and seasoning it the way you have. I definitely am going to give it a spin.

 

I live in the south. Hated cooked cabbage until I started grilling it. Completely different than boiled cabbage. 

 

I hated coleslaw (mayo based) until I tried a vinegar based slaw. Now I make my own vinegar based slaw and eat it all the time (Reef's Summer Coleslaw in recipe section). 

 

For me this is also true about brussel sprouts. Don't like many people's but I do like mine and Mrs skreef's. Sometimes it's all about how you prepare a dish not the actual dish itself. 

 

 

Share this post


Link to post
Share on other sites
11 hours ago, TKOBBQ said:

That looks really good, did you cook the bacon on up then crumble it in the mixture. Going to have to give this a try.

 

Yes I cooked the bacon separately.   I added the crumbled bacon bits once I made the cabbage into slaw.

I did mix some of the bacon drippings into the garlic, spice mixture. 

Edited by K'man

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

  • Similar Content

    • By Millerb7
      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.
    • By Tarnation
      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.

    • By Daz
      Have been busy with my other toy projects so the pellet Akorn has been cold for a while. Today kids want to eat pizza so I fired up the pellets akorn. It heats up to 500+ degrees in less than 10 min and the pizza was perfect. I fitted a WiFi PID controller and was going to tweak the algorithm but...too many projects! 
      Right now the temperature overshoots 50-80 degrees if set below 300 degrees, but gets better as it goes higher. 
      Anyway here is the pizza and the good looking grill haha.



    • By Chap Swinson
      Bbqube temperature controller.  Like new.  Used once or twice.  $80 plus cost of shipping.  PM if interested.  South Carolina.  

    • By Tarnation
      Dumped in the last of my Cowboy lump for a Saturday night pork butt. If you've seen any of the negative comments on Cowboy I didn't have any problems with the bag I had.  It was definitely a lot smokier start than my old KJ Big Block, but produced good food. See you smoke Cowboy! Up next is a bag of RO XL cut should be fun.  For now I've got a pork butt to cook.


×
×
  • Create New...