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Nomadicus, My corpulent Aunt Mimi, from Beantown ( Boston) Mass, says she hates to disappoint you, butt she couldn't possibly sit on your Akorn for anymore than 3 hours...
she appreciates the 'juicy' appellation you gave her derrière. and is so happy you remembered her.
I think I'm going to get the Akorn control that will allow me to sit in the AC and operate it from my recliner... Oh using a smart phone because I'm not that smart.
I was hoping to fire up the stick burner this weekend. However the weather isn't going to cooperate. I could do cochinita pibil on the Egg. Pulled pork on the Egg just isn't as good as it is from the stick burner. Lump and chunks just doesn't provide the same smoke flavor as pecan splits, IMO.
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"Mistress of finance and foods."
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Location: Coastal Georgia
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Today I watched Paula Deen make Italian meatballs. She likes to cook them by simmering in beef broth, then adding to marinara. I’m used to pre frying my meatballs, or cooking the raw meatballs in the sauce, but I might try her method and see if I like them better.
I was hoping to fire up the stick burner this weekend. However the weather isn't going to cooperate. I could do cochinita pibil on the Egg. Pulled pork on the Egg just isn't as good as it is from the stick burner. Lump and chunks just doesn't provide the same smoke flavor as pecan splits, IMO.
I’m looking to add a small mom & pop stick burner. Need to consult with an attorney first to make sure I get to keep it if I get the boot for buying another rig. I’ve got plenty of oak and hickory so....
I’m looking to add a small mom & pop stick burner. Need to consult with an attorney first to make sure I get to keep it if I get the boot for buying another rig. I’ve got plenty of oak and hickory so....
I've got all I need now. I have a Horizon Classic 16, a large BGE and a Weber 22.5 with a rotisserie, rotisserie basket and "kettlepizza" kit. I did some chix wings in the basket yesterday and I'll be doing a tri-tip on the BGE today. I think I'll do a reverse sear on it. We had a new to us sweet potato salad with the wings. The recipe called for par-cooking the potatoes and then smoking them. I rigged up a "smoker" to go on one of my propane crawfish boil/crab steamer burners. It worked out well.
I've got all I need now. I have a Horizon Classic 16, a large BGE and a Weber 22.5 with a rotisserie, rotisserie basket and "kettlepizza" kit. I did some chix wings in the basket yesterday and I'll be doing a tri-tip on the BGE today. I think I'll do a reverse sear on it. We had a new to us sweet potato salad with the wings. The recipe called for par-cooking the potatoes and then smoking them. I rigged up a "smoker" to go on one of my propane crawfish boil/crab steamer burners. It worked out well.
I just enjoy the end product of cooking like a caveman as well as being a near caveman sometimes. I think the little Lang with the modification to allow it to tag along behind the garden tractor would be just what my doc has ordered for sanity in the long run.
I just enjoy the end product of cooking like a caveman as well as being a near caveman sometimes. I think the little Lang with the modification to allow it to tag along behind the garden tractor would be just what my doc has ordered for sanity in the long run.
Gotta love those reverse flow, stick burners. I was seriously considering that Lang, but the Horizon was local at Bass Pro, so no freight charges. I would have made the trip to Georgia to pick up the Lang, but I got the Horizon for $1000.00 total.
Gotta love those reverse flow, stick burners. I was seriously considering that Lang, but the Horizon was local at Bass Pro, so no freight charges. I would have made the trip to Georgia to pick up the Lang, but I got the Horizon for $1000.00 total.
I have family business near the Lang factory so might as well as kill two birds with one stone. Freight won’t be a big issue and it will ride on the trailer moving more belongings from Florida back to Tennessee. I like the easy cleanup of the stick burner using the garden hose. Always did enjoy a good water hose fight as a kid.
Evidently the steer that provided today’s steak had a habit of afternoon napping after leaving the feed bunks and passed it on.
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Oh using a smart phone because I'm not that smart. 
I could do cochinita pibil on the Egg. Pulled pork on the Egg just isn't as good as it is from the stick burner. Lump and chunks just doesn't provide the same smoke flavor as pecan splits, IMO.
