First pulled pork on the Akorn. Almost 12 hours between 240 and 275 with no reloading required. Killer Hogs rub and pulled at 203. Took a while for what I think was about 5 pounds or so.
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Club Member
- Mar 2020
- 4356
- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
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Club Member
- Aug 2017
- 7570
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
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American Waygu NY strip. Dry brine x 6 hrs, 210 convection oven until IT 120F, then over hot wood fire for a few minutes too long. (NOTE TO SELF: I need to restrain myself on the outside color, and stick to time limit on the sear.)
AFTER 210F CONVECTION OVEN TO IT 120F:
SHOULD HAVE QUIT AT THIS POINT:
2 MINUTES TOO LONG OVER FIRE:
STILL TASTED GOOD, BUT COULD HAVE BEEN BETTER.
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Club Member
- Feb 2018
- 2826
- Northshore MA
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Home:
XL BGE
PK360
PKGO
Alfresco Gasser
Alfresco Power Burner
Alfresco Sear Station
Blazin' Grid Iron Pellet Cooker
Shirley 36 Patio Offset Smoker
Up at Camp:
Weber Summit Charcoal Grill
My second brisket ever. Porter Road Angus rubbed with Malcolm Reed's AP Rub and dry brined overnight. Hit it with MR's "The BBQ Rub" then onto the Egg at 225* at 10:00 pm. Hickory and maple chunks placed under the coals. At 2:30 my temp alarm woke me up. Temp dropped to 175*. I fired up the Mongo to finish the job. Wrapped when IT hit 170* adding some stock to the wrap. Cooked for a few more hours until it poked nice and soft around 206*. I was very pleased with this cook (besides the EGG losing temp). Meat was nice and moist, good bark, good smoke, and very tasty. Was a big hit at the Pat's Tailgate Party.
Sorry about the shadow
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Do I need to draw silly things over this pair of yolks as well?!
(Sorry, reference to the Jokes thread, and a double yolked egg. Never mind.)Last edited by Dr. Pepper; September 23, 2021, 06:16 PM.
- 2 likes
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Home made sourdough I'm sure - very nice!
- 1 like
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Club Member
- Aug 2020
- 6163
- Houston, Texas
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2 SnS Kettle Grills with Drip N Griddle Pan
SnS Insert For the Kettle
SNS Rotisserie Kit
Pit Boss Ultimate 2 Burner Griddle
Vortex
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Choice brand portable gas burner
Wusthoff Knife Set
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Club Member
- Sep 2019
- 2580
- Gainesville, FL
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I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
BBQ Guru UltraQ
Anova Precision Cooker Nano
I just put up a post describing the hack I finally figured out so that I can sear on my giant Kamado. Here is the fun evidence that it works pretty darn well.
I started with a 1.37 pound bone-in ribeye (nothing special, just Publix select grade). I dry brined 8 hours or so, then hit with Henrik Signature Steak rub.
And here is my hack with a supplemental charcoal pan just below the grill, happily searing the steak.
I followed the Mosca Just Keep Flipping technique and got to my ideal temp:
Served up with a baked potato and some Publix poppers.
Here, have a bite!
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Today was rib day. 2 small racks of baby backs, 1 rack St Louis, 2 racks of beef back, and a few beef backs that were cut to one bone pieces.
all came out great, and done on my Gateway drum with the heat diffuser and 2 levels of grates.
Coated the beef with JP AP, Meat church holy gospel, and Goya Szandor.
The pork got the same except JP Licous instead of Holy gospel
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Club Member
- Apr 2018
- 4919
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
- Likes 12
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Crapmaster 2000 update!
This cheap little grill stays on the edge of dying but continues to cook wonderful beef and pork
Best $38 I ever spent!!!
It has a self ignitor that crapped out this year, I'm sure the raw steel burner has closed up where the spark happens so I'm lighting it manually because I'm too lazy to take it apart and clean it. Maybe this fall, maybe
What is simpler than throwing a chuckeye on the 550 degree grill and a handfull of apple chips and let nature take its course?
The result makes me happy
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I love your name for it! The Crapmaster 2000. 😂
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It's all I could come up with but seemed to fit I put a thermometer on it to see what is actually happening. Minimum fire 525, hi fire 600+. It has no thermal banking, cools off to under 300 when a bigger steak is added but comes up pretty good. I even added rocks, helped a little but not much. It was the solution for cooking on my wooden porch and it works ok, still can add the fire and applewood taste to what I'm cooking.
- 2 likes
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Charter Member
- Aug 2014
- 2233
- Forest Park Il
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Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
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