Well went to Texas last Wednesday and shot a few hogs with my boy. So today I smoked a hind quarter 6 hrs total.
Doing a couple strip steaks on the new akorn. At least I'm trying to. Got this stupid coconut shell charcoal on close out last year at lowes for 2 bucks a bag. Cooked pretty good last year but think it might be a little damp and having a hard time getting it lit. I'll post a pic if I succeed.
Strip steak, sweet potato fries and the last of the shrimp I brought home from my family's in Charleston, 9 bucks a pound fresh off the boat, can't beat that! Plus finishing off the fridge full of Guinness from last week. New akorn cooked well, just like any kettle charcoal grill. Really looking forward to low n slow and some pizzas on it.
That looks fantastic!! If you are looking for a good, reliable lump that isnt expensive give Royal Oak a try. After trying the more expensive stuff, this one seems to be be better for me and is far cheaper. Light and relight easily and quickly, good low/slow and gets very hot when needed. Home Depot will have them on sale soon for 9-10 bucks. Last year I grabbed 8 bags on their one day sale for 7 bucks a bag.
Thanks for the tip. I usually stock up on kingsford at lowes when that goes on sale. I use that mostly for my chicken cooker though when I do party cooks. I like cooking over lump on my smaller cookers better though so I'll keep a eye out. When does it usually go on sale, around Memorial Day?
Right around then. If I recall, their regular price isnt too bad either but cheaper is always better . Wal mart had it at a killer price a few years ago in the spring as well.
If I remember correctly, Home Depot also puts normal charcoal on sale around Memorial Day. At a price that you can stock up with it for awhile!
Smoked then seared a small 2.75# top round. Did it medium maybe a little more, wife doesn't like it dripping or else it would of been.
Great job there !! I have done a top round only once but it was not really tender enough for sandwiches
Yeah, I always thought they might be a bit tough but I guess I've had good luck with them. I don't really do anything in particular that would make it more tender. Just some rub, a nice smoke then sear, let rest for at least 30 minutes or more and then cut extra thin against the grain. Was really tender, guess I've been getting lucky.
