Yea I should of clarified that. Earlier this week I asked for suggestions on cooking a pork cushion for my kids bday party at 2 today. It was 13lbs. Went a lot faster than I thought. But it maintained 245 pretty much the whole time.
I know couldn't believe how fast it was cooking. I m a light sleeper and was up around the clock And like I said temp maintained at 245. I pulled it at 8 ish at 185 and let it rest in cooler. I just pulled it and it's amazing. Got pork with homemade bbq sausce and pepper cheese. Potato salad, homemade mac and cheese, watermelon chips and cake. I m ready to eat
concerned by the fact that you specified "homemade" on the bbq sauce and mac & cheese, but not on the potato salad. Withholding my like until I get some clarity. Also, how are watermelon chips?
My mom made the potato salad so I was referring to what I made my bad. Watermelon and chips. I suck at typing on my phone.
About 2 years. I have a cover for it. Made by the company. It is of the worst quality in anything I've ever seen. It had tiny tiny holes in it. Allowed the girls to get damp when it rained. Ash tray attachment broken and rusted . can definitely still use it. No leaks. Stable temp. Just want something bigger
doing the old staple of steak, shrimp and potatoes tonight for a little going away get together got a bag of very large, but already cooked ez peel shrimp, been a while since i have done shrimp on the grill..... suggestions? I have skewers and grill veggie bowl (those bowls with the holes in em) available obviously I think I am peeling before cooking, need suggestions for seasonings and method (bowl or skewers)
That's too bad. I've had mine about a year and no signs of rust, although I keep it in the garage. Mine leaks pretty good though, I need to replace the gaskets with the bge ones.
I dunno, Like I said, its been a while since I did shrimp on the grill, but it seems like I have done them that were already cooked before, your just kinda reheating and charring the edges to give it that grilled flavor, but I may be way off base here
Bad move. I recently learned how to handle fresh shirmp I'll never go back. It's really really easy. YouTube it if you need too. It's actually cheaper to do fresh/frozen than pre cooked.
As congressman said fresh is delicious. Basically grip em and grab their legs and from there "unwrap" the shell in one motion, around the body. Also be sure to pinch the tail lightly while removing to get that last bit of meat out. Easiest way to grill em is to kabob em in my opinion. Medium high to high heat, 500ish, just 2-3 minutes a side (this also depends how close to the coals you're grilling em, if close keep it to two minutes really) Can keep it simple with just lemon juice, garlic salt and pepper or blacken em creole style, etc.
I know i have done raw before Wife called while they were at sams and said "hey, they have shrimp thats already de-veined" so of course i said hell yea, grab those I have only cooked shrimp a handful of times in my life and just didnt know to ask if they were cooked or not
have "cooked" the cooked shrimp before, wifes family used to buy them frequently just go real hot to heat through and char edges, if done hot and fast enough they'll be ok
I love my Akorn so far. Gonna do pork chops and italian sausage tonight for dinner and then food for the week.
i did some new orleans bbq shrimp on the grill last weekend , got some jumbo gulf shrimp. marinated with Worcestershire, melted butter, hot sauce, garlic, salt, pepper, and lemon. usually use bay leaves but didn't have any. they were ridiculously delicious.
When your wife gives birth to your child and turns to you asking if it is one of the best moments of your life, while you nod reflexively in an affirmative fashion, you will be thinking of this brisket.
So the brisket on Saturday turned out really well, but it wasn't without worry. Shortly after the post at the top of this page I started losing temp on my egg. I opened up vents but it didnt do any good. There was a ring of coals on the outside that weren't lighting and the fire in the center went out and the smoker temp fell below 200. I decided if I am opening up the egg to add coals I might as well wrap too. So I wrapped and added coals, put the thermometer back in and it was reading 165 (9 degrees lower than it had read earlier) where it sat for over another hour. I let the egg burn a little hotter to get it back on track and finally pulled around 2 IIRC. So 11+lb took ~ 15 hours. Also, this was my first time using butcher paper to wrap instead of foil. I was pretty pleased with the results.
Made up some quick pork tenderloins for dinner. More exciting though, seasoning the new Humphrey's verticle smoker that finally arrived today.
Of the island? Just where I store grates, charcoal, gloves and whatever else I drunkenly shove in there.
Got invited to spend the weekend in Austin last night. Friend's parents have a 2 bedroom apartment at the 4 Seasons, and he pre-ordered 6 pounds of Franklin for Sunday :O
My Aunt actually just moved to Austin like a month ago. Needless to say she is now my favorite Aunt and will be receiving multiple visits from me soon.
How do y'all take the old gasket off your ceramic cookers? I'm going to try to replace mine without taking the lid off. Really just scared about completely fucking it up
I'll hunt some down tomorrow...sue could be out there as well. Crazy asshole friend is no longer around to drink it (warm or cold).
A paint scraper and acetone. You used to have to get every little bit off bc you had to spray down more glue. Not so much now. Just scrape the old one off and get most of the glue off. The new gaskets have glue in them (they are peel and stick) so they'll stick over a little glue left on it. Honestly mine had been burnt so bad that they just peel/Crack off for the most part.
Might sound stupid, but ok to smoke butt at the same time as a brisket? Plan was brisket on bottom with Butt on upper grate, off set so not to much of the pork juice goes on the brisket.