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Old 10-07-2018, 06:01 PM
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Originally Posted by CUTiger2011 View Post




I had one of the Chargriller Akorn that finally rusted out on the bottom. Been wanting ceramic but haven’t due to cost. Almost bought another Akorn but held off thinking I’d try to find a used ceramic one. Lucky me, a few weeks later picked up this Vision for $275 new in the box, never opened off Facebook.

Well, have to break it right of course. Ribs get added midday



What are your thoughts on it
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Old 10-08-2018, 05:17 AM
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Originally Posted by tprice View Post
What are your thoughts on it
Love it so far. You can definitely tell a difference in how it holds the heat in. Temp regulation is better than the old Akorn. It held very steady +/-225 all day with minimal adjustments. Burned all day on less coals than what the Akorn would've used. My Akorn smoking stone just barely big enough to fit on there. Love that double grate setup. Enough space to fit a drip pan underneath, but not so high that affects the lid closing on a big butt. Held a lot of food for the size on those racks. 10 pound butt and drip pan under it, 2.5 racks of baby back ribs.
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Old 10-08-2018, 06:21 AM
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Bratkartoffeln (German Fried Potatoes). Not sure it was worth the effort but did it for an event and it was very tasty.





Not really info baking but gave a simple cake a try. Not bad...


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Old 10-08-2018, 06:43 AM
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Originally Posted by CUTiger2011 View Post
Love it so far. You can definitely tell a difference in how it holds the heat in. Temp regulation is better than the old Akorn. It held very steady +/-225 all day with minimal adjustments. Burned all day on less coals than what the Akorn would've used. My Akorn smoking stone just barely big enough to fit on there. Love that double grate setup. Enough space to fit a drip pan underneath, but not so high that affects the lid closing on a big butt. Held a lot of food for the size on those racks. 10 pound butt and drip pan under it, 2.5 racks of baby back ribs.
This Spring, on somewhat of a whim, I bought a big fake egg made by pit boss and sold by costco. Double stackable like yours with 662 square inches of cooking space. I’ve been using gas forever when grilling and have both an electric and charcoal old school brinkman wet smokers. First day I loaded the fake egg up with lump charcoal, opened up the vents and stuck the electric starter in, I was absolutely astonished how fast it lit and built temperature. Happened so rapidly I would have melted my electric starter if I had not been watching. With all vents open, my egg screams up to 600F+ in minutes.

We did steaks & lamb on day one and I knew after the first bite that my poor old gas grill had probably cooked it’s last steak.. Since then I have cooked just about everything on the egg using direct, indirect, slow,fast, smoking methods. I would not have guessed how much I like the egg. Amazing how efficient it is and setting temperature is almost as easy as with an electric oven. I’ve got an electric meat thermometer, this combined with the awesome temperature control of the egg, makes slow cooking roasts, poultry or anything else predictable and easy. When I close all vents, the fire goes out almost instantly and no charcoal is wasted. My egg is huge and figured I would be going through lots of lump charcoal on every cook. This is not the case at all. I get multiple cooks out of a full bowl of charcoal. It’s somewhat amazing how little fuel it uses.

I used to chuckle a bit at people getting excited by their green eggs and I still think $2000+ is a lot of money for a ceramic cooker but for the $700 I paid for my fake egg, I am astonished at how well it works, truly awesome.

Unless someone comes up with some radically game changing grilling/smoking technology, thinking I will be a ceramic guy for good.

Last edited by Mpellet; 10-08-2018 at 07:29 AM.
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Old 10-08-2018, 05:16 PM
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Blackened banded rudderfish

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Old 10-09-2018, 07:00 AM
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1. Some kind of tropical/Cuban mashup to use things laying around. Tostones, black beans over rice and cabbage slaw topped with cilantro lime sauce.
2. Welsh rarebit. Basically cheese sauce on toast. It came up somehow and I'd never made it so we gave it a go.
3. Baguette pizza



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Old 10-10-2018, 06:09 PM
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Hawaiian pork loin and Spanish rice
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Old 10-10-2018, 08:10 PM
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Originally Posted by triplejs View Post
Hawaiian pork loin
More info needed.

Keep typing!

(recipe please!!!)
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Old 10-11-2018, 11:38 AM
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i use the recipes from 12 Tomatoes...sinmple instructions and easy to make....BTW I have zero formal or even informal cuisine training.....
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Old 10-11-2018, 08:47 PM
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Three types of dolphin. Two fried with different seasoning, one baked.
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Old 10-11-2018, 09:27 PM
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Originally Posted by triplejs View Post
Three types of dolphin. Two fried with different seasoning, one baked.

Right now, no one makes me HATE the "Pics of your cooking" thread more than Trip-J.........


We all know how to fry fish.

WHAT IS THAT BAKED DISH????

If you direct me to a recipe you found on a can of tomatoes I will track you down and throat-punch you.

WE NEED RECIPES!!


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Old 10-12-2018, 09:53 AM
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Baked dish is Dolphin - salt and pepper to taste
flour
eggs
Panko/cracker mix
On top of dish lightly coated in olive oil then a layer of thinly sliced potatoes with salt and pepper - then fish on top of potatoes.
once in the tray, melt a stick of butter all over them and bake. 400 for about 35 minutes then broil the top for another 5minutes
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Old 10-12-2018, 09:54 AM
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Originally Posted by ChrisW21 View Post
Right now, no one makes me HATE the "Pics of your cooking" thread more than Trip-J.........


We all know how to fry fish.

WHAT IS THAT BAKED DISH????

If you direct me to a recipe you found on a can of tomatoes I will track you down and throat-punch you.

WE NEED RECIPES!!


that is funny, never thought I would be asked to share one of my recipies...
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Old 10-12-2018, 10:04 AM
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By the way, the recipe works great on grouper and snapper also. These were just baked, not crusted......
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Last edited by triplejs; 10-12-2018 at 10:40 AM.
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Old 10-14-2018, 03:35 PM
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Default Sweet Chile BBQ chicken legs on BGE

I tried oneof the BBQ vortex charcoal funnels in my egg. It worked out well for doing a large batch of legs.
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