Видео

“If you don’t let the steak rest you’re a fuckin* idiot.“ Dude made me spit out my beer.

“Whatever the fuck you got” goes for the sauce too? Unless it’s sweet baby rays. Way too much sugar. Even cutting it with vinegar, which is a great idea btw, is too sweet. Nice work here bro. Liked and subbed.

You said "whatever the FUCK you got", and I immediately subscribed.

Fuck yeah brother throwing down now

subbed, you are a chill dude

the dainty finger sprinkle drives me nuts ...... put your seasoning in a shaker and get even distribution.

Cut your rack in half? Didn’t remove membrane? Throwing it on the smoker while smoke is pouring out of the chimney? Shit could’ve been done better man

Great video. I’m about to pull the trigger on an Akron Jr for smaller cooks. I’ve never tried pulled pork on sourdough, which is surprising, I love both. I’ll take a pulled pork on sourdough over a pulled pork on Hawaiian sweet roll any day!

Dang that's one tough steak😂

Love mine. Do a spatchcock chicken on it. Will not dissapoint.

To me, that meat looked wrong when it was raw. Good video other than that.

Did you smoke the butt with the fat cap on top???? That's how we do it in Alabama :) :) :)

That was a ton of charcoal for this grill. they dont much

Ceramic grills are less "insulated" than akorns. Akorns have oven grade insulation between 2 layers of metal which is why the outside of the grill is only warm to the touch when the inside is 400°+.

Weber doesn’t make charcoal, I think you meant Kingsford.

Cutting a full rack of ribs in half is aesthetically frustrating for those of us with BBQ OCD. I have to follow with a stick burner video just to cleanse my eyes of such culinary tragedy.

"Reynolds wrap, aluminum foil.... whatever the fuck you got" 🤣😂🤣

Wow you said eggplant!! Thankyou!!

Meant to wait til smoke clears before chucking the meat on its whats none as blue smoke what you're cooking on is what's also none as dirty smoke bur wicked video otherwise

How is the AKORN holding up?

They looked dry AF.

Just cooked a bone-in ribeye using this exact method. Got the smoker settled at 250 (using a probe) and smoked the steak up to almost 120. Opened it all up, got it to about 650, timed at 1 minute per side, twice each side...1 minute, flip, 1 minute, flip, repeat. Melted butter and thyme on it while getting everything else ready, served with roasted green beans and garlic aioli. Probably best steak I've ever made.

I think a bigger knife would help to cut it

You could have left the F word out

Always let your steak rest, if you don’t your a fucking idiot the man’s got a point haha

How can you not know thats a tbone

Maybe steak knife next video

Good video. I'd suggest to wait for the white smoke to go away and it becoming blue. The cleaner the smoke, the better the taste. Also when it comes to smoke, less is more.

Just got an Akorn Jr. Curious, can you use one of those charcoal chimneys to start the lump charcoal? Nice job man.

“A little bit of foil or whatever the fuck you got”. The way you express is what really got me into buying this… hands up

Not the most handsome Deba knife I've seen but it is quite functional. Their knives are bloody expensive and most are out of stock.

Looks a bit burned on the bone side dude. Maybe some beer or juice wrapped in the foil would have helped. Good recipe otherwise...

Puts cooked steak in same plate raw steak was sitting in. No thanks, skips video.

Uhhh yeah that didn’t come out good… that is Also not medium rare. You left it on too long and you grilled at too high of a temp you removed all the moisture.

You have made a good decision by investing in a Japanese knife. A suggestion though, I think you should be a bit gentle towards it and not drag the edge along the board 🙂

I have an Akorn Jr and I've found the following things: 1. Pork ribs seem to cook better (stay moister) if you have a water pan in with them, otherwise they dry out especially if they are cut lean (in Australia this is often the case). On the Jr, space is a premium, but I get away with using a really small (about a 1/2 metric cup) stainless steel bowl with water in it. About 3 to 4 inch diameter. 2. Use a deflector plate to prevent the direct heat hitting the ribs. I bought a $5 aluminium pizza tray and cut it to sit in where the deflector plate goes. Saves $45. 3. To do a low and slow on these babies, set the top vent to a maximum of "1". Setting it at "1" will get you to about 120C (240-250F?) setting it to "2" will get you to about 220-240C (445F). Anything over that is ridiculous - you aren't cooking you're burning. The bottom can be opened to 5 while you're lighting the coals, but then set it down to 3 or less while cooking. 4. I don't know how true this is, but I put my chunk of timber on the grill as the coal bed is coming up to temperature so it warms up. Allegedly it makes the smoke blue and not white. So you: light coal bed, stoke with a blower, put grill in, put timber on top, close lid, set vents and allow to come to cook temp, open, remove grill, put warmed timber in, put deflector plate in, put grill in, put meat in, smoke and cook. These Jr cookers are really efficient on fuel. I can get a 12 hour cook out of mine if I use a smartfire bbq controller to maintain and control the pit temp, and the coals wont be fully consumed either. The pit will fail and snuff prematurely. Best run I've gotten was 12 hours. Pretty easy to get 8 hours at 100C from it if you have a smartfire. Still working on getting longer.

I've never tried egg plant.

I just use a blow torch to start the coals.

Didn't even pull the membrane .. gross!!

Thanks for the step by step video. It's very helpful for those of us just learning how to use the Acorn. I just have a few questions, if you please. 1) Did you keep that silver thing at the bottom closed or open? 2) If you don't have that ceramic diffuser, could you use a ceramic plate instead? 3) Did you season the grill like you would a cast iron skillet before you used it? My first and only time trying the acorn, the meat stuck to the grill. Thank you!

How long did it take the Akorn to get to 600F?

I'am Your Newest Subscriber I Bought That Same Grill Used For 50.00 I Have Ruined Alot Of Meat With Mine It Is Hard To Keep The Heat Down Mine Likes To Stay At 400 Degrees

I'am Your Newest Subscriber I Bought That Same Grill Used For 50.00 I Have Ruined Alot Of Meat With Mine It Is Hard To Keep The Heat Down Mine Likes To Stay At 400 Degrees

I'am Your Newest Subscriber I Bought That Same Grill Used For 50.00 I Have Ruined Alot Of Meat With Mine It Is Hard To Keep The Heat Down Mine Likes To Stay At 400 Degrees. I Haven't Drank Beer In 8.5 Years Iam Sober 4 Life

I'am Your Newest Subscriber Great Videos. I Bought A Kamado Akorn Jr.On Marketplace Only Used 6 Times For 50.00 I Can't Keep The Temp Down Ribs Turned Out Like Leather Will Burn The Food Quick. My First Kamado Akorn Jr.I Got For Free On Craigslist It Was Rusting Out I Sold It For 50.00 So The 2nd One Was Free

I'am Your Newest Subscriber Great Videos. I Bought A Kamado Akorn Jr.On Marketplace Only Used 6 Times For 50.00 I Can't Keep The Temp Down Ribs Turned Out Like Leather Will Burn The Food Quick. My First Kamado Akorn Jr.I Got For Free On Craigslist It Was Rusting Out I Sold It For 50.00 So The 2nd One Was Free

Nice beginner video, but you language at the end need an adjustment. P.S. I would never make a howto video trying something for the first time. You are just learning. BLIND LEADING THE BLIND

Did you add any additional charcoal or wood during your cook?

Thanks!

Thanks getting one!