Wanted to get into Kamado ccoking without spending a fortune so I picked up a Char Griller Akorn and love it!! I have been cooking just about anything I can get on it. Steak, burgers, chops, ribs, potatoes, meatloaf and even pizza. Looking for some new ideas, what is your favorite Kamado recipe??
been using one about 3 years now, love it, you can do a good job smoking on it too, takes a little patience to get the temp set.
I have an Akorn and Kamado Joe. I love cooking with kamados. I like my Akorn and have no regrets buying it but I love my Kamado Joe.
I have been using a BGE Kamado for over 5 years now and love it. Anything from smoking low and slow pork butts and ribs to searing steaks at 1,000 degrees. It all comes out delicious and juicy. Take the time to play with different things and temps-you cant go wrong. Unfortunately I dont have any pics on this computer, so nothing to post right now. BUT, if you want to try one of the best pulled beef recipes I have had, give this one a try from Elderthewelder I have made it multiple times using different wood chunks for the initial smoking and everyone loves it http://firewoodhoardersclub.com/forums/bookmarks/1968/view Oh, and if you dont have one, get a deflector for indirect cooking on the low/slow. I use the plate setter as a shelf to put a tin of liquid for moisture and flavor. With any pork smoke, I use apple juice.
thanks for the kind words on the pulled beef recipe gbreda , yeah its a good recipe for sure, i got a couple chuckies in the freezer that i need to do this with again.... your link aint workin so I'll post the recipe again in case some one wants to try it 3 – 4 lb Chuck Roast ( I used a bone in Arm Roast, but it really does not matter. A boneless chuck will be fine) 2 cup’s of beef broth ½ packet of ranch dressing mix ½ packet of brown gravy mix ½ packet of Italian dressing mix Course fresh ground pepper 1 onion 2-3 large peppers (I used green, red and yellow) *************************************************************************** Mix the packets of ranch, brown gravy and Italian dressing together (just the powder Mix) Place the roast in an aluminum pan and coat with the powder mix plus some course pepper Add 1 cup of beef broth Smoked @ 190* for 2 hours Then put aluminum foil over the aluminum pan, raised the grill temp up to 250* for 3 hours Then add up to 1 cup of beef broth if needed and add the cut peppers and onion and re-foiled @ 250* for another 1 ½ hours or until the peppers are done and the beef easily pulls apart. Let rest for at least 30 minutes, pull the roast and mix well. then drain off any unwanted broth.
Just finished this up, with a couple of variations. Instead of the gravy mix as a dry rub, I added a tablespoon of beef soup base to a bottle of stout (minus a healthy swig for the cook ) when I added the onions and peppers. And instead of discarding the excess liquid, I cranked the temp up to 400 after I pulled it and let the liquid reduce. Amazing. Thanks for the recipe.
Looks great !! I made the same last night using a top round because it was on sale and 2 bucks/lb cheaper than chuck. It still pulled apart in a stringy fashion and I couldnt tell the difference. I Like the idea of pulling the beef and then reducing the liquid-thats where so much more flavor resides. Going to try that next time
I was at the grocery store at 7 this morning to get coffee filters, and the guys were going thru the meat case. I got two boneless chuck roasts with tomorrow's date for $2.09/lb. Plus some cubed steak and stew meat cheap. Ended up spending $50something
