Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

First cook on the KBQ

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    First cook on the KBQ

    I have mastered chicken in my Primo - super moist w crispy skin, so I had my doubts that the KBQ could compete. Honestly I was worried that the KBQ wouldn’t be able to crisp the skin enough bc I thought it wouldn’t get hot enough in there. So I ripped it! -all the way on the highest heat setting and loaded it up w cherry and oak. I put two spatchcocked birds in once the temp reached 400. According to my FireBoard that briancc so graciously threw in when he sold me his KBQ, the temps ranged between 400 and all the way up to 450! Awesome. Cooked those birds for 45 mins and perfecto. SWMBO said it was my best chicken ever. I’ll take that.

    I really loved the flavor of the wood smoke. I only had the bottom poppet open. It really is another ingredient. I want to say it’s light but that isn’t right, maybe deft is the word bc you cannot miss the flavor but it’s harmonious so it doesn’t club you over the head w it’s presence.

    Speaking of flavors, I’m in love w Ottolenghi’s harissa recipe in his book Jerusalem. Yes, there’s heat but so much more. Anyway I slathered that under all the skin of those birds as well as under their spatchcockedness (?) as well as black pepper and Z’atar on top. I can’t recommend that enough. Super delicious.

    Unfortunately I forgot to take pics of the whole birds. This is all I managed.

    Long story short....KBQ for the win and I can’t wait to see what else I can make in there.

    Click image for larger version

Name:	94F2D111-3ACA-49C8-A3AC-0977AEBB528F.jpeg
Views:	317
Size:	245.5 KB
ID:	1018074

    #2
    Looks cripsy to me & ready to tie in & eat!👍

    Comment


      #3
      Congrats on a great cook. That does look good enough to eat.

      Comment


        #4
        Nice job! KBQ, KBQ, KBQ!

        Comment


        • ComfortablyNumb
          ComfortablyNumb commented
          Editing a comment
          Am I sensing a free coozie in someone's future? KBQ pairs well with a lake house....

        #5
        I’m sorry, but club rules have been changed, no posts concerning the KBQ are allowed. Pictures of food results can be posted, but no discussions of the device used to obtain them nor any mentions of the amazing clean smoke produced can be tolerated. There are too many correlations between the effects of KBQ and crack cocaine that KBQ is now under review to be added to the banned substance list.

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          I am sure its already being considered a Schedule 1 in MN. LOL.

        • JGrana
          JGrana commented
          Editing a comment
          Ouch, as an extremely happy KBQ owner, guilty as charged.

        • hogdog6
          hogdog6 commented
          Editing a comment
          Hi I'm hogdog6 and I'm a KBQ addict
          Last edited by hogdog6; April 17, 2021, 01:00 PM.

        #6
        Nice work, and report, JCBBQ My wife and I have watched Ottolenghi’s MasterClass. I like his common sense approach, and of course, his use of fresh vegetables in his food. I will try his Harissa recipe (we have his books.) Thanks

        Comment


        • JCBBQ
          JCBBQ commented
          Editing a comment
          My daughter took his master class. Said it was phenomenal. I’ve never done one. EVERYTHING I’ve made out of Plenty and Jerusalem has been incredible. Made the leg of lamb for Easter and it blew me away.

        • Troutman
          Troutman commented
          Editing a comment
          JCBBQ I would be interested in the leg of lamb cook. Care to share?

        #7

        This is not your preferred leg of lamb method -ie med rare. It’s the other way - to 200. I’m goi g to adapt this to the KBQ next week sometime. Probably cook it low and slow but use the same spices. The scent of this cooking is heavenly.
        Click image for larger version

Name:	5210E65F-F564-4493-BA32-19E3CE38CD92.jpeg
Views:	256
Size:	107.0 KB
ID:	1018203Troutman
        Click image for larger version

Name:	A90148C5-9AFB-449C-A29A-8FDE3BD2BD69.jpeg
Views:	221
Size:	103.1 KB
ID:	1018204

        Comment


        • Troutman
          Troutman commented
          Editing a comment
          JCBBQ Ah Lamb Shawarma. You know this is what inspired Mexican al Pastor and their trompos. Anyway, thanks, if I feel ambitious I may try this, it's sourcing all the ingredients that gets to be the challenge !!

        #8
        Yes! I love it! KBQ chicken is fantastic. I always rip that sucker wide open when I do chicken too.

        Comment


        • JCBBQ
          JCBBQ commented
          Editing a comment
          Gotta admit, I was impressed at how hot it got. This is gonna be fun. The amount of food you can fit in there vs my Primo is awesome

        • Spinaker
          Spinaker commented
          Editing a comment
          Yeah man you can pack it in. And if you have a really thick coal bed, you can go north of 450 for sure.

        • JGrana
          JGrana commented
          Editing a comment
          I have always done nice chicken halves low and slow for an hour and a half or so. I use Meatheads Memphis Dust on them.
          Then, crank up the KBQ for maybe 30-45 minutes.
          Family and friends can't get enough.
          And I am in Dinosaur BBQ country!!!

        #9
        Have you ordered a second unit yet?

        Comment


        • JCBBQ
          JCBBQ commented
          Editing a comment
          Hahahaha

        #10
        Wait until you try pork belly in that KBQ. You might not make it back!
        Click image for larger version  Name:	IMG_1287.jpeg Views:	0 Size:	1.88 MB ID:	1018549

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          Believe me......the meat was waaaaay better! (But thank you)

        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          Spinaker How do you cook your pork belly? This is not the cured bacon recipe, verdad?

        • Spinaker
          Spinaker commented
          Editing a comment
          Correcto! This was rubbed down with Meat Church Honey Pecan rub. I generally smoke it at about 250 F. Most of the time. Dr. Pepper

      Announcement

      Collapse
      No announcement yet.
      Working...
      X
      false
      0
      Guest
      500
      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      {"count":0,"link":"/forum/announcements/","debug":""}
      Yes
      Rubs Promo

      Spotlight

      These are not ads or paid placements. These are some of our favorite tools and toys.

      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

      Use Our Links To Help Keep Us Alive

      A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


      Bring The Heat With Broil King Signet’s Dual Tube Burners

      3 burner gas grill

      The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

      Click here to read ourcompletereview


      Compact Powerful Sear Machine For Your Next Tailgater


      Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

      Click here to read our detailed review and to order


      GrillGrates Take Gas Grills To The InfraredZone


      GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

      Click here for more about what makes these grates so special


      The Pit Barrel Cooker May Be Too Easy


      The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

      Click here to read our detailed review and the raves from people who own them


      Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


      This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

      Click here to read our detailed review


      Blackstone Rangetop Combo: Griddle And Deep Fryer In One


      The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

      Click here to read our detailed review and to order


      Finally, A Great Portable Pellet Smoker

      Green Mountain Grills Trek smoker

      Green Mountain Grills Trek smoker

      Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

      Click here to read our detailed review and to order