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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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KBQ ~ has landed

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  • Dr ROK
    Charter Member
    • Dec 2014
    • 1351
    • Morrill, Nebraska
    • Retired high school teacher and principal
      Dr ROK - Rider of Kawasaki &/or rock and roll fan
      Yoder 640 on Husker themed comp cart
      Cookshack Smokette smoker
      Antique refrigerator smoker
      Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
      Rec Tec Mini Portable Tailgater w/ GrillGrates
      Plenty of GrillGrates
      Uuni wood pellet oven, first generation
      Roccbox Pizza Oven
      Meater Block
      "Go Big Red" Thermopen instant read thermometer
      Ultrafast instant read thermometer
      CDN quick read thermometer
      Maverick ET-732 thermometer
      Maverick ET-735 thermometer
      Tru-Temp wireless thermometer
      Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

      Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

    Spinaker congrats on joining the KBQ ring. Wish I was joining with you.

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      Thank You brother!! Haven't ordered yet. But I will place my order towards the end of the month. (Maybe a smoked turkey to add to my fathers classic bird he makes every year for thanksgiving)
  • Ernest
    Founding Member
    • Jul 2014
    • 3443
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    Mesquite wood roasted Rack-o-lamb.
    Slowly roasted

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    Then seared right on the firebox. While I lower the cookbox temp to hold it at 120 degrees.

    Seared over mesquite wood.

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    I'll hold it at 120 while I go take a shower. Another advantage of the KBQ. It will still Pump some smoke in while I hold the food for serving.


    Let's eat

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    Served with sweet potato puree.

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    Last edited by Ernest; August 11, 2017, 01:16 PM.

    Comment

    • Ernest
      Founding Member
      • Jul 2014
      • 3443
      • Dallas, Texas
      • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

      I will finally get a free weekend. I got some weird things that I plan on trying. Smoked Lamb shanks, smoked oxtail and I'm thinking caveman favorite....turkey legs.

      Comment


      • DWCowles
        DWCowles commented
        Editing a comment
        TURKEY LEGS???? What day and time should I be there Ernest

      • Ernest
        Ernest commented
        Editing a comment
        LOL!! Not sure yet. I need to go to the store
    • Ernest
      Founding Member
      • Jul 2014
      • 3443
      • Dallas, Texas
      • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

      Loaded the KBQ...

      Oxtail, lamb shanks, country style ribs and turkey legs.

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      Pitmaster privileges


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      Last edited by Ernest; August 11, 2017, 01:21 PM.

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        One of each animal on the Ark. Nice variety.

      • Huskee
        Huskee commented
        Editing a comment
        Disney style (cured) turkey legs?? Or is that just a massive smoke ring?
    • Ernest
      Founding Member
      • Jul 2014
      • 3443
      • Dallas, Texas
      • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

      Smoke roasted oxtail.


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      Last edited by Ernest; August 11, 2017, 01:24 PM.

      Comment

      • Ernest
        Founding Member
        • Jul 2014
        • 3443
        • Dallas, Texas
        • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

        Karubecued lamb shanks experiment

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        Last edited by Ernest; August 11, 2017, 01:28 PM.

        Comment


        • Ernest
          Ernest commented
          Editing a comment
          Pit Boss vacuum seal and pack for weekday dinners.
          It's a hassle cooking for hungry kids after work. They got zero patience. LOL

        • David Parrish
          David Parrish commented
          Editing a comment
          Zero patience usually means Lunchables so you're taking it to the next level

        • Ernest
          Ernest commented
          Editing a comment
          Lunchables are, well lunch. LOL. I try to feed them real recognizable food. LOL
      • Ernest
        Founding Member
        • Jul 2014
        • 3443
        • Dallas, Texas
        • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

        Fantastico!!

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        Last edited by Ernest; August 11, 2017, 01:30 PM.

        Comment

        • Cheef
          Banned Former Member
          • Oct 2015
          • 671

          Ernest HOW do you smoke roast the Oxtail?
          Seasoning? Time? Temp?
          Can they be served as is or do they have to go into a stew?
          I love oxtail but have only eten it in stew or soup. Smoking looks killer good!

          Comment

          • Ernest
            Founding Member
            • Jul 2014
            • 3443
            • Dallas, Texas
            • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

            Cheef I love oxtail as well. It's on the menu every thanksgiving.
            I just seasoned it with salt and pepper. As you know, it's a very flavorful cut on its own. Cooked at 225 using mesquite. Didn't monitor time but I think it was close to 6 hours. Took it to 200 then went by probe tender.
            Skipped the normal braise, served as is from the smoker.
            I prefer the smoked oxtail over the braised. Texture was incredible, very tender.

            Comment

            • KBQ
              KBQ
              Charter Member
              • May 2015
              • 25
              • Southlake, TX, USA

              Here's a short video of the commercial-scale prototype.
               

              Comment


              • Drbearsec
                Drbearsec commented
                Editing a comment
                So guessing like $10-15,000?

              • DSiewert
                DSiewert commented
                Editing a comment
                The commentary mentions that the 120v ac is converted to three-phase current, even though the unit only is using 4 amps. Is the use of three-phase based on the original deployment of the rotisserie cooker or is there some advantage to using 3 phase even when power requirements are so low?

                Does this unit have a convection fan or is that replaced by the rotisserie?
                Looking at this unit makes me want to start a restaurant...

              • KBQ
                KBQ commented
                Editing a comment
                Sorry guys for missing the questions. Three phase 240VAC is used to enable variable speed control of the convection fan. The rotisserie is single phase 120VAC.
            • Ernest
              Founding Member
              • Jul 2014
              • 3443
              • Dallas, Texas
              • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

              I've been trying to KBQ some Meatyballs. Finally got to it, on a rainy day...

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              Last edited by Ernest; August 11, 2017, 01:34 PM.

              Comment


              • Spinaker
                Spinaker commented
                Editing a comment
                Any chance you wanna give up that recipe for those lil' guys? I can see these on the center island during the holidays. Ernest
            • Burntend
              Former Member
              • Oct 2014
              • 25

              Originally posted by Ernest View Post
              FANTASTICO!!

              This just looks like a plate of awesome!

              Concept and the photography make my slobber glands go into overdrive.....

              Comment

              • Spinaker
                Moderator
                • Nov 2014
                • 10963
                • Land of Tonka
                • John "J R"
                  Instagram: JRBowlsby
                  Smokin' Hound Que
                  Minnesota/ United States of America

                  ********************************************
                  Assistants
                  Dexter (Beagle mix)
                  Kinnick (American Foxhound)
                  ************************

                  Grills/Smokers/Fryers
                  Big Green Egg (Large) X3
                  Blackstone 36" Outdoor Griddle 4-Burner

                  Karubeque C-60
                  Kamado Joe Jr. (Black)
                  Lodge L410 Hibachi
                  Pit Barrel Cooker
                  Pit Barrel Cooker 2.0
                  R&V Works FF2-R-ST 4-Gallon Fryer

                  Weber Spirit Gasser
                  ******************.
                  Thermometers
                  FireBoard (Base Package)
                  Thermoworks ThermaPen (Red)
                  Thermoworks MK4 (Orange)
                  **************

                  Accessories
                  Big Green Egg Plate Setter
                  Benzomatic TS4000 Torch X 2
                  Benzomatic TS800 High Temp Torch X 2

                  Bayou Classic 44 qt Stainless Stock Pot
                  Bayou Classic 35K BTU Burner

                  Digi Q DX2 (Medium Pit Viper Fan)
                  Dragon VT 2-23 C Torch
                  Eggspander Kit X2
                  Field Skillet No. 8,10,12

                  Finex Cat Iron Line
                  FireBoard Drive
                  Lots and Lots of Griswold Cast Iron
                  Grill Grates
                  Joule Water Circulator
                  KBQ Fire Grate

                  Kick Ash Basket (KAB) X4
                  Lots of Lodge Cast Iron
                  Husky 6 Drawer BBQ Equipment Cabinet
                  Large Vortex
                  Marlin 1894 .44 Magnum
                  Marquette Castings No. 13 (First Run)
                  Smithey No. 12
                  Smokeware Chimney Cap X 3
                  Stargazer No.10, 12
                  Tool Wizard BBQ Tongs
                  Univex Duro 10" Meat Slicer
                  ********************************
                  Fuel
                  FOGO Priemium Lump Charcoal
                  Kingsford Blue and White
                  Rockwood Lump Charcoal
                  Apple, Cherry & Oak Log splits for the C-60
                  **************************

                  Cutlery
                  Buck 119 Special
                  Cuda 7' Fillet Knife

                  Dexter 12" Brisket Sword
                  Global
                  Shun
                  Wusthof
                  *******
                  Next Major Purchase
                  Lone Star Grillz 24 X 48 Offset

                Ernest What Are the dimensions of the firebox? I am currently stocking up on logs for my incoming KBQ. What are the measurements of the logs that you use? I can cut to length, I was just curious to hear what you used. Thanks!!

                Comment

                • Ernest
                  Founding Member
                  • Jul 2014
                  • 3443
                  • Dallas, Texas
                  • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

                  Spinaker Should be about 10 by 4 inches. I normally buy the 12-14 logs and cut them in half. They fit and collapse into a hot bed of coals perfectly.

                  Comment

                  • Spinaker
                    Moderator
                    • Nov 2014
                    • 10963
                    • Land of Tonka
                    • John "J R"
                      Instagram: JRBowlsby
                      Smokin' Hound Que
                      Minnesota/ United States of America

                      ********************************************
                      Assistants
                      Dexter (Beagle mix)
                      Kinnick (American Foxhound)
                      ************************

                      Grills/Smokers/Fryers
                      Big Green Egg (Large) X3
                      Blackstone 36" Outdoor Griddle 4-Burner

                      Karubeque C-60
                      Kamado Joe Jr. (Black)
                      Lodge L410 Hibachi
                      Pit Barrel Cooker
                      Pit Barrel Cooker 2.0
                      R&V Works FF2-R-ST 4-Gallon Fryer

                      Weber Spirit Gasser
                      ******************.
                      Thermometers
                      FireBoard (Base Package)
                      Thermoworks ThermaPen (Red)
                      Thermoworks MK4 (Orange)
                      **************

                      Accessories
                      Big Green Egg Plate Setter
                      Benzomatic TS4000 Torch X 2
                      Benzomatic TS800 High Temp Torch X 2

                      Bayou Classic 44 qt Stainless Stock Pot
                      Bayou Classic 35K BTU Burner

                      Digi Q DX2 (Medium Pit Viper Fan)
                      Dragon VT 2-23 C Torch
                      Eggspander Kit X2
                      Field Skillet No. 8,10,12

                      Finex Cat Iron Line
                      FireBoard Drive
                      Lots and Lots of Griswold Cast Iron
                      Grill Grates
                      Joule Water Circulator
                      KBQ Fire Grate

                      Kick Ash Basket (KAB) X4
                      Lots of Lodge Cast Iron
                      Husky 6 Drawer BBQ Equipment Cabinet
                      Large Vortex
                      Marlin 1894 .44 Magnum
                      Marquette Castings No. 13 (First Run)
                      Smithey No. 12
                      Smokeware Chimney Cap X 3
                      Stargazer No.10, 12
                      Tool Wizard BBQ Tongs
                      Univex Duro 10" Meat Slicer
                      ********************************
                      Fuel
                      FOGO Priemium Lump Charcoal
                      Kingsford Blue and White
                      Rockwood Lump Charcoal
                      Apple, Cherry & Oak Log splits for the C-60
                      **************************

                      Cutlery
                      Buck 119 Special
                      Cuda 7' Fillet Knife

                      Dexter 12" Brisket Sword
                      Global
                      Shun
                      Wusthof
                      *******
                      Next Major Purchase
                      Lone Star Grillz 24 X 48 Offset

                    Originally posted by Ernest View Post
                    Spinaker Should be about 10 by 4 inches. I normally buy the 12-14 logs and cut them in half. They fit and collapse into a hot bed of coals perfectly.
                    Thank You. I found some great white oak, that I have been cutting into small logs for the incoming KBQ. I think its more just a case of me wanting get some wood burning now!!.

                    Comment

                    Announcement

                    Collapse

                    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                    See more
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