I did a run of 3 racks of baby back ribs for my sister's birthday tonight. These turned out fantastic. I smoked them @ 225 -240 for 5hrs over B&B Oak lump and Best of the West 100% Mesquite lump and cherry wood chunks. Rack 1, see the toothpicks, was rubbed with Bad Byron's Butt rub and Weber Spicy Cocoa rub. Rack 2 was again rubbed with Bad Byron's and Fire & Smoke Society Pork Perfect. Rack 3 was different, it was rubbed with Fresh Jax Ghost Pepper Sea Salt, Frank's Red Hot Buffalo Ranch, and Fire & Smoke Society Wicked Wynona. Far and away rack 3 was the favorite. Those are gone, the other 2 also turned out awesome, I really can't pick a winner between those 2. I finished them with a 50/50 Duke's Hickory Moonshine sauce and Cranberry Grape juice. I definitely recommend using some juice to cut your sauce when basting. I might do a cut shot later everyone was hungry and tired of waiting for me to finish cutting. Smoke ring was on point.
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.
This is one of my favourite salads that really delivers far more voomph than the list of ingredients would suggest.
I bought a sous vide machine about a year ago and have only used it twice, always thinking that I would love to do some eye fillets (inspired by @AntinOz, and figured that this was as good a time as any to pull the box out from the bottom of the cupboard. After biting into that beef which was as soft as butter, the Anova is going to be stored in a more accessible spot going forward.
Easy Thai Beef Salad Ingredients
2 x 250g eye fillet steaks or similar
Oil for cooking steak
150g of mixed lettuce leaves
1 telegraph cucumber
1 carrot sliced into thin strips
½ to 1 red capsicum sliced into thin strips
1 red onion sliced thinly (I omitted due to raw onion allergy)
Salt and pepper
1 bunch coriander leaves, picked
1 bunch mint leaves, torn if large
Toasted sesame seeds
Salad Dressing Ingredients
1 teaspoon peanut oil (I subbed with grapeseed oil because it’s a no flavour oil that I had in the cupboard)
1 tablespoon fresh lime juice
2 tablespoons sweet chilli sauce
2 teaspoons fish sauce
I started off with seasoning my beautiful steaks with salt and pepper and then vacuum sealing them. I left them on the counter to come to room temp whilst I got the water up to 54 degrees C / 130 F.
They were in the water bath for two hours and when I removed them, I patted them dry using paper towels, which ensures a crust can form.
I heated up the Kamado to 220 degrees C / 430F with the coals banked to the left and the grate in the lower position. I then put a cast iron fry pan on there to heat up with the lid down.
Whilst I was doing all this, I prepared my veggies and dressing.
Once the pan was hot, I put in a tablespoon or so of oil, swirled it around and cooked the steaks, about 30 seconds on each side.
The steaks then camped out in a foil tent for about 10 mins.
Holy moly! Slicing through those buttery steaks was a revelation!!
So juicy ... and all evenly dispersed within the meat!!
To assemble the salad, I just layered the lettuce, herbs, topped with the veggies, placed the slices of steak on top, drizzled on the dressing and sprinkled with the sesame seeds.
I made extra salad and doubled the dressing, which hubby and I took to work for lunch today causing lunchbox envy in the workplace. LOL.
Not sure if the entry counts given the steaks were only finished on the Kamado but I’m cool with it either way because it’s an easy and tasty recipe that I hope you try.
By sylvester hut
600 g / 1.2 lb boneless ribeye
2 tbsp vegetable oil , divided
1 large onion sliced
300 g / 10 oz mushrooms , sliced
40 g / 3 tbsp butter
2 tbsp flour
2 cups / 500 ml beef broth low sodium
1 tbsp Dijon mustard
150 ml / 2/3 cup sour cream
Salt and pepper to taste
Use rolling pin to flatten the steaks. Sprinkle with a pinch of salt and pepper. Slice into strips.
Heat 1 tbsp oil in a large skillet over high heat. Spread the strips in the pan with tongs . Sear for 30 seconds on each side. Quickly remove back onto the plate. Sear the beef in batches if needed.
Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms. Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off. Add flour, cook, stirring, for 1 minute.
Add half the broth while stirring Add the rest of the broth. Stir, then add sour cream and mustard. Stir until combined.
Simmer for 3-5 minutes, add more salt and pepper to taste.
Add beef back in. Simmer for 1 minute, then remove from stove immediately.
Serve over egg noodles.
Original recipe with pics and nutrition info you can find here: beefstroganoff Enjoy delicious and tasty beef!
I am a kamado quasi-neophyte (I've got a Monolith junior since last August), and after some experience with shorter cooks (chicken; ribs) I wanted to enroll into Brisket Academy. Unfortunately, it seems that I have failed the entry exam, as I couldn't explain to my butcher what I needed.
In the end, I was talked into buying something that definitvely does not look like brisket to me, and I don't know how to cook. It seems something I would braise or boil, but according to the butcher I can cut it into strips and make 'asado'. It is boneless (but has some hard cartilage).
Apart for the idea of slicing strips and grilling them (that's not what I wanted), what could I do with this chunk of meat? How would you call it in English?
Thank you a lot!