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 Daz
      Hi all, I was in love with my Akorn rotisserie setup but bored with birds, I decided to put some SLC ribs on a rotisserie setup. Ribs came from Costco pre-dry rub. Had three chunks of Kiawe wood on top of a snake of charcoals. No drip pan but the fire is on the side. Grill was around 350-400 degrees most of time and only took two hours for the ribs to be done. The rotisserie eliminated the under/over cooked spots and from now on I'll always do ribs on a rotisserie!
      Check out the video I made and enjoy the weekend 
       
       
    • By Fudpucker
      As the title suggests, I am looking for help getting my Akorn to act the way I want it to for smoking purposes. 

      I have the smoking stone, use a water pan, and lower my dampers until it basically snuffs out my fire, but I cannot seem to keep my Akorn at 225. 

      Now, I will admit that I am new to smoking and that there is a lot to be learned, but I have read tons of guides and watched videos and replicated them to my best ability, but still cannot get it to work for me. 
       
      Currently, my process is this:
       
      Open dampers all the way Fill bottom of grill full of hardwood lump Light with cotton balls soaked in alcohol Toss in a couple chunks of hickory Place my smoking stone Place my water pan Close lid and let set until 150 Close dampers halfway until 180 Close dampers again halfway until 210 Close dampers halfway one last time to about .5 on top and bottom.  
      1 of 2 things happens here. Either the temp keeps building to nearly 300 or the fire dies. 
       
      I play with the dampers making very small .5 adjustments to try and finagle it, but I cannot seem to get it right. 
       
      When I do seem to get the temps in a semi stable range around 230-260 (after LOTS of adjustments), after about an hour I go to spritz my meat with some apple juice and the temps take off again (Obviously because I just fed it a lot of oxygen) and never seem to come back down. 
       
      I have read about this "volcano" method of lighting the coals, but I literally have not found any videos or pictures on how to set that up. 
       
      Basically, I have no idea what I am doing wrong and I could use someone being critical of my process to give me some advice and direction. 
       
      Thanks for any feedback!

       
       
    • By Daz
      Finally I got around to finish this idea I had for a long time, ever since I made the pizza ring. I picked up a set of Weber Rotisserie and lathed part of the shaft round to fit the Akorn. I cut two little "V" on the pizza ring and the drive motor sits perfectly on top fo the side table - lucked out on that one! The chickens were marinaded with Hawaiian Huli Huli Sauce for two days, with some Hawaiian Salt Seasoning, freshly ground pepper and they turned out amazing. I gotta thank my neighbor who worked at a construction site and got me a tuck load of dried out Kiawe wood. It burns really hot and long lasting. I'm starting to put a kit together and will report back on the progress.
       
       
    • By Daz
      I dug up my old files today and found this hitch rack I designed and built back in 2015. I couldn't find the installed pic but I was hauling my akorn around with it. 
      Never made it to production but if there is enough interests here I may make a few sets. I'll tell you there will be a lot of compliments at traffic stops haha.
      The floor jack will be replaced with a standalone hand truck that can be used as a floor stand when the grill is off the truck. 
       
       



    • By Daz
      My wifed signed me up for BBQ Ribs at my son's baseball endgame party. After working on my own controller like nuts for 3 years she now signs me up for every potluck party we go. So I was on a quest to find out how to use minimum effort to make pro-like ribs. I figured I'll make a video for it since I haven't smoked much of ribs for a while.
      Here is a process I tested today and the ribs turned out to be just as savory and tasty as, well, finely prepped ribs. It'd add a few points with some freshly cut herbs and garlic but these ribs turned out to be just amazing. Here is the process, no overnight seasoning, no wrapping and no mopping. The grill was not touched til the end. 
       
      1. I went straight to Costco and picked up some pre-dry-rubbed St. Louis Cut Ribs. I've used them before and they are great. For only $3.49 /lb and seasoned, this is the best bang for the buck. This way I don't have to buy them ahead of time. The ribs are good to go. The rub was called "Souvloki" rub and it got a little heat in it. 
      2. I curled up the ribs into a standing tube with two skews. This way the ribs are cooked 1~2 hours faster and even on both sides. It took three hours to cook the ribs to 210 internally.
      3. Lit the starter cube, put in the heat deflector, insert the meat probes and grill probe. Put the meat in and close the lid for the first and last time.
      4. Set the temperature controller to 270. I was just experimenting with it, It worked really well. A nice bark was formed yet the inside is savory. It pulls off the bone easily. 
      5. That was it. No wrapping no mopping no nothing. Just cruise around for 3 hours and take it straight out of the grill and eat.
      So next time if you are in a hurry or just being lazy...you know what to do.
       

       
       
×
×
  • Create New...