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    • By JimmiJo in ES Coverage
         0
      VICTORY!!!
       
      Redskins 23 - 17 Panthers
       
      Will the real Washington Redskins please stand up?
       
      Hello friends, JimmiJo here, joined by the Spaceman Spiff. 
       
      Seriously, which team will we get to see today. The one solid in all quarters, playing fundamentally sound ball and making us believe that just maybe, this year they could be hanging around at playoff time? Or will it be the one who decides not all receivers should be covered? You know, the one that seems to believe no national embarrassment is too great to suffer.
       
      If I am on this team on this day, I am playing like I have been punked-out on national TV (because I was) and I have something to prove. I am playing with a degree of urgency yet to be seen this year. I am playing like the season is on the line today. Because it literally is as far as I am concerned.
       
      Speak amongst yourselves...
       
      inactives
       
      The Redskins declared the following players as inactive:
      o   No. 25 RB Chris Thompson
      o   No. 30 S Troy Apke
      o   No. 39 CB Adonis Alexander
      o   No. 74 T Geron Christian Sr.
      o   No. 77 G Shawn Lauvao
      o   No. 80 WR Jamison Crowder
      o   No. 99 DL Caleb Brantley
       
      Ok gang, showtime. Here's to a good game with no injuries. You can follow me live on Twitter @Skinscast. 
       
      See you at the half.
       
      Half
       
      Great start, poor ending. They need to produce in the 2nd half to win.
       
      JimmiJo
       
      This team is consistently inconsistent.
       
      I’m just glad I caught them on the good week. And if there was ever a time to go for two in a row, it’s this week.
       
      I was poised to ask the players how much last week had to do with this. I didn’t have to. Most of the guys I interviewed spoke about getting the bad taste of last week out of their mouth.
       
      To a man they wanted to put it behind them. No better way than to do so with a win against a 3-1 Carolina Panthers. The win preserves Washington’s first place position in the division.
       
      If we are looking for heroes we have to start with Adrian Peterson. Coming in with multiple injuries (shoulder, knee, ankle), all he did was run for 97-yards on 17-carries with a 5.7 yard per carry average. The man is ageless, looking more like a first-year back rather than a guy near the end of his career.
       
      On the other side of the ball was Josh Norman. It was clear in speaking to him following the game that the chatter in the media was starting to get to him. This game was important enough for him that he called a defensive backs meeting this week to get everybody on the same page.
       
      Norman payed like the all-star the Redskins signed in 2016. In fact, the interception was his first since week 16 of 2016. But he wasn’t done. Norman punched out the ball to force a fumble later on a critical drive, robbing the Panthers of an opportunity to score.
       
      Given the talk about Norman and the manner in which the New Orleans Saints bludgeoned Washington last week, it was fitting the game came down to a defensive stand that resulted in Carolina giving up the ball on downs.
       
      This was a total team effort for Washington, with all areas contributing.
       
      Alex Smith went 21-of-36 for 163-yards and two touchdowns. He finished with a passer-rating of 88.1.
       
      Jordan Reed had a relatively quiet five receptions for 36-yards to lead the receivers. Vernon Davis on the other hand, made some noise bringing in 3-receptions for 48-yards to include a beautiful touchdown grab on a seam route that left him largely uncovered.
       
      Smith did such a good job of looking off the safety that by the time he turned back to fire down field, Davis was running free and clear into the end zone.
       
      Another hero on the day was Dustin Hopkins. All he did was kick a 6-yard field goal, the longest of his career. I asked the coach if he had discussed the kick with Hopkins prior to making the decision. Gruden told me it was special teams coach Ben Kotwica who proclaimed Hopkins ready.
       
      “I thought it was a 53-yarder,” said Gruden. “When I heard it was a 56-yarder I thought about calling a timeout.
      He didn’t and Hopkins made him look smart.
       
      The Redskins fare best when they score first. They must be aware of this as they started red hot, jumping out to a 17-point lead before the Panthers got off the snide.
       
      A total of 9-unanswered points later, Washington scored early in the fourth quarter to bring the lead back to 11. That lasted officially 1-drive, as the Panthers marched down with relative ease to score a touchdown and bring the game within 3.
       
      Washington then mounted another drive to register another field goal to take the lead back to 6.
       
      Then a defensive stand was needed.
       
      Carolina was able to move the back to the midfield with relative ease. Washington tightened up and it all came down to a 4th-and-5 at the Redskins 16 with 38-seconds remaining.
       
      That was as far as they would go as Cam Newton skimmed the ball off of the field for a harmless incomplete.
       
      It was a much need win. It keeps the Redskins in 1st place in the division at 3-2 with Dallas coming to town next Sunday.
       
      What’s not to like?  
steve09ru

The Grilling and Cooking Thread

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Again, I didn't pay that, but yes

Price the stainless steel one. I think it is $15k or something

Chargriller Akorn costs about 300 and if cook has skills produces same Edited by Redskins Diehard

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Chargriller Akorn costs about 300 and if cook has skills produces same

A Vietnamese street vendor could smoke all of us with 3 pieces of coal and an old wire grate, so not sure your point

People tend to spend the extra money to get components that last longer and handle more use. If the Chargriller steel grills are any indication of their quality and I think I would pass

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A Vietnamese street vendor could smoke all of us with 3 pieces of coal and an old wire grate, so not sure your point

People tend to spend the extra money to get components that last longer and handle more use. If the Chargriller steel grills are any indication of their quality and I think $300 is way too much

You said the broken grill was too expensive to replace so posted a less expensive option that you will likely get the same results from.

I don't know anything about the steel grills you are referring to. Good thing you went with the one that lasts longer

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You said the broken grill was too expensive to replace so posted a less expensive option that you will likely get the same results from.

I don't know anything about the steel grills you are referring to. Good thing you went with the one that lasts longer

I have an Akorn & love it. Only paid $149 for it 3 years ago. Is it a BGE? No, but I can hold 250 for 13 hours without a problem. One of the sites I visit (Kamadoguru.com) have people reporting they can hold 225 for 24+ hours without adding charcoal on an Akorn. 

 

The hottest I've had the Akorn is about 700 degrees to cook pizza. I'd be afraid of taking it much higher than that for fear of ruining the seals between the lid & lower section. However, if I wasn't going to  close the lid to cook, I'd have no problem getting it up higher. I don't eat steak that much so I really don't have a need to get the smoker very hot. Most things (besides pizza) are on the low & slow cooking mode. So my criteria for success is being able to hold a steady temp for a long duration. The Akorn can do it without a problem. 

 

I think what Zoony is referring to are the 'regular' (non-Kamado-style) Chargriller grills that are out there (gas & charcoal) - they aren't known for their longevity. But pretty much anything besides a Weber has a pretty short lifespan.

 

When I hit the MegaMillion on Saturday night I'll get that stainless steel monster Zoony posted above...

Edited by GoSkins0721

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Yep, that's already on my list!

 

You won't be sorry.

 

I'll put the Slow N' Sear up against almost any smoker on the market.  It holds temps, rock-solid, for over 8hrs.  

 

In addition to smoking, it can be used to produce afterburner type heat, for searing, (I prefer reverse searing), steaks.

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I was at a Kroger in RVA yesterday & saw they have the newer model Chargriller Akorn for $329. It's the one with the smoker & side cart similar to this one. 

 

If you're in the market for one of these, keep your eye on them until they go on sale - usually in mid-late-June. They'll have them for 1/2 price. 

 

 

 

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Smoking chicken tonigh. I finish it off over direct heat to get a nice crispy char. Probably one of my favorite things I think I like it better than just about anything

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Glad somebody bumped this thread. I've got a good handle on temp control with the kettle for the basics now I think, and we've got a freezer full of meat to demolish this spring and summer.

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Smoking chicken tonigh. I finish it off over direct heat to get a nice crispy char. Probably one of my favorite things I think I like it better than just about anything

 

Yeah, it's tough to beat crispy chicken especially when it's smoked on a grill. 

 

I have a 16.5 lb turkey that's getting smoked on the Akorn tomorrow. I just bought a spiralizer so I'm going to try some smoked spiral sweet potatoes to go along with it. 

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fired up the pit last weekend for my baby's birthday, finally getting the hang of pork butt ...I still prefer brisket.

 

the ribs were killer 

pecan smoke is delicious

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Smoked a chuck roast yesterday, on the Weber kettle with the Slow n Sear.

Dry-brined it, the day before, and used a basic beef rub, (garlic powder, mustard, onion powder, sugar, black pepper & chipotle)

10hr @ 230°, with a couple of hickory chunks. I pulled it when the internal temp hit 207, and stuck it in a faux cambro, for a couple hours.

It wass excellent. If you've never smoked a "chuckie", I can highly recommend it. The method for smoking, is nearly identical to pork butt. The main difference is that you need to take it to a higher temp, (if you want pull it), and resting it,(for at least an hour, two is better), is critical

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Rick, did you do anything to seal the lid of your Weber kettles?  I'm considered getting a gasket kit or some high-temp silicone sealant.  I was toying with some wood chips (not a long smoke, just chips to add flavor) and it made it very clear that lots of air leaked around the lid.  Even with the vents almost all the way closed I couldn't get the temp in the indirect area below about 300.

 

I have my Slow n Sear on the way (and I probably needed less charcoal) so I'm going to try those two things first, but I'm wondering if I should seal the lid better before I try to do long smokes.

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Rick, did you do anything to seal the lid of your Weber kettles? I'm considered getting a gasket kit or some high-temp silicone sealant. I was toying with some wood chips (not a long smoke, just chips to add flavor) and it made it very clear that lots of air leaked around the lid. Even with the vents almost all the way closed I couldn't get the temp in the indirect area below about 300.

I have my Slow n Sear on the way (and I probably needed less charcoal) so I'm going to try those two things first, but I'm wondering if I should seal the lid better before I try to do long smokes.

Don't bother with sealants and stuff like that. All kettles leak, and a little leak produces a fair amount of smoke. You can use a few of those big black binder clips.

The Slow n Sear will make a huge difference, in holding temps. It uses the."minion method", (google it). Just read the lighting instructions, and vent control directions carefully. They have a great web-site and, if you have questions, shoot me a PM

Something else, and this is critical, get a couple of decent leave-in digital thermometers with probes. They're cheap. Do not rely on the ****ty bi-metal thermometer on the grill lid. Mine is off 70°. Even when I re-calibrate it, it doesn't stay accurate for long.

I cannot over-emphasize the importance of a couple of digital BBQ thermometers. One for measuring temps at the food grate, and one to leave in the food.

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I cannot over-emphasize the importance of a couple of digital BBQ thermometers. One for measuring temps at the food grate, and one to leave in the food.

Oh and they make those wireless too.  So you can be relaxing in the house watching a game and it beeps at you if it gets out of your set parameters.

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Oh and they make those wireless too. So you can be relaxing in the house watching a game and it beeps at you if it gets out of your set parameters.

Yup.

I forgot to mention that, because the vast majority of them are wireless.

A couple instant read thermometers are important too. Good ones, like the one's that they sell at Thermo Works, inexpensive, (under $30.00),super-fast,(3-6 seconds),and very accurate,(NIST-traceable calibrated),for under $30.00.

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Don't bother with sealants and stuff like that. All kettles leak, and a little leak produces a fair amount of smoke. You can use a few of those big black binder clips.

The Slow n Sear will make a huge difference, in holding temps. It uses the."minion method", (google it). Just read the lighting instructions, and vent control directions carefully. They have a great web-site and, if you have questions, shoot me a PM

Something else, and this is critical, get a couple of decent leave-in digital thermometers with probes. They're cheap. Do not rely on the ****ty bi-metal thermometer on the grill lid. Mine is off 70°. Even when I re-calibrate it, it doesn't stay accurate for long.

I cannot over-emphasize the importance of a couple of digital BBQ thermometers. One for measuring temps at the food grate, and one to leave in the food.

Yeah I was using a digital.  Mine is a simple kettle that doesn't even have a built-in themometer, but I know they're crap anyway.

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I knocked out some boneless chicken thighs on Sunday. They're just the best.

Thighs are my favorite part of the chicken! Gotta cook them bone in though. They fall off the bone so easily anyway so why not, save some money and get all that great flavor

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Thighs are my favorite part of the chicken! Gotta cook them bone in though. They fall off the bone so easily anyway so why not, save some money and get all that great flavor

 

Yeah I've using been thighs to make chicken bbq for the past several years. Better flavor & not nearly as dry as chicken breast. Not to mention the cheap price at Costco for both bone in & boneless thighs.

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Thighs are my favorite part of the chicken! Gotta cook them bone in though. They fall off the bone so easily anyway so why not, save some money and get all that great flavor

Oh yeah. Bone-in is strong too. Just went with the boneless this time...they take the marinade a little better.

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My basic ribs:

 

Two baby back pork ribs, or other ribs if you prefer.

 

1/3 cup pepper

 

1/3 cup salt

 

1 cup brown sugar

 

1/2 bottle rye whiskey

 

That's your BBQ sauce.

 

Slow cook ribs for at least six hours over a natural flame, low but constant heat.  Coat the ribs every 15 minutes at least with the sauce.

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