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    Went to trader Joe's and picked a brisket point. They always carry those. I didn't want to Spend too much time on so I tossed it in 155 degrees hot tub time machine for 24 hours. Chilled and smoked for 3 hours before serving.
    Had it on the cutting board, went to get my Camera and it was gone!!!!!

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    • ComfortablyNumb
      ComfortablyNumb commented
      Editing a comment
      That's what happens when the knife and fork are between the cutting board and camera! ;-)

    • lostclusters
      lostclusters commented
      Editing a comment
      A mighty fine looking KBQ'd point. Just salt and pepper?

    • Ernest
      Ernest commented
      Editing a comment
      lostclusters that is all I use!! Salt night before, pepper before cooking.

    Porchetta......

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    ​​​

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    • Histrix
      Histrix commented
      Editing a comment
      Nice!

      Does the skin still get hard and crispy in the KBQ? You run it at max temp the whole cook?

    • Ernest
      Ernest commented
      Editing a comment
      Ran at 275 and got crackling everywhere

    • Spinaker
      Spinaker commented
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      WOW! I need to make one of these.

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      Some pics from some recent cooks

      1. A happy friend with a bunch of Kbq ribs

      2. Sous-vide deer ham 40 hours at 134

      3. Same deer ham chilled overnight then de-boned and smoked 8 hours kbq back to 134 temp
      Attached Files
      Last edited by kaptkobe; September 11, 2019, 07:31 PM.

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      • EdF
        EdF commented
        Editing a comment
        How was that deer ham? Looks great!

      • kaptkobe
        kaptkobe commented
        Editing a comment
        It was good.

      Playing with fire. Got pig wings and duck. Yes! Pig wings. If they have Boneless wings, I can have pig wings

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      • hogdog6
        hogdog6 commented
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        Ohhh yea!

      • klflowers
        klflowers commented
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        That last pic is an excellent looking platter.

      • Spinaker
        Spinaker commented
        Editing a comment
        Bro, do you even KBQ, tho? 😂😂

      In doing my due diligence about KBQ, I was directed to this site. After reading all 100 pages of this thread I want to say thank you to all the posters. Last night I ordered a KBQ.

      Tomorrow morning the 18" x 18" pavers to built 6' x 10' pad for when it gets here will arrive. I was not going build the pad that big, but the Admiral (AKA SWMBO) said it needs to tie into the brick walk. Pictures to follow.

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      • Spinaker
        Spinaker commented
        Editing a comment
        Excellent! We look froward to seeing your first cook! Let us know if you have any questions about anything!

      • ComfortablyNumb
        ComfortablyNumb commented
        Editing a comment
        Post your acquisition in the KBQ Roll Call thread and when you get your coolie take some pics for the KBQ Tradition thread

      Here are some pictures from today's pad build. First is the yard as it looked before. Second is the pad area staked out. Third is what I got done today. Set 16 pavers and will set the 12 remaining tomorrow. The pad will be 5.85' x 10.29'.
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      Each of the pavers weighs 49.8 lbs. Got email today saying the KBQ will be here Thursday 10/10.

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        Finished up the pad today. As I was putting the last paver in, the Admiral came out and said, "You have enough room for the smoker, a lawn chair, a small table and a cooler full of fuel units for tending the fire."

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        From the beginning of my investigation of the KBQ I said this is a smoker that should not be on a deck or grass in the yard. In the vane of having been there done that. On August 15,1982 I was blown up on a boat. Second and third degree burns over 35% of my body. I am left handed and still do not have full motion in my thumb. It took 25 years for me to be able to cook on a gas grill and wear shorts in the sun. As they say, " S**t happens and when S**t stops happening you die."

        To quote BBQ_Bill "Smoke on"

        Comment


        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          frigate I had a few rotations on the Harborview Burn Unit during my surgery residency. You are the most qualified to testify: burns are one of the most difficult and challenging injuries for any animal (that includes us humans) to endure. And, as you report, it's an injury that 'keeps on giving', often causing lifelong changes with mobility, function, scarring. Glad that you survived, and can enjoy smoking and BBQing. Best to you!

        The KBQ came today. Had to have it shipped to my office. Fedex would not take a paw print from one of my dogs at the house. Put it together tonight but will leave it in the garage till Saturday morning. By then the Noreaster will have blown itself out of here. Brought it home at lunch at time. Here is a picture.

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          Nothing better than a shiny new KBQ. Glad to see it found its home 🔥

          Comment


          • ComfortablyNumb
            ComfortablyNumb commented
            Editing a comment
            I have to say, I absolutely adore Olive, brings a smile every time I see her delightful face.

          • hogdog6
            hogdog6 commented
            Editing a comment
            Why thank you! I will let her know you said so. 😎

          Tomorrow is the first cook. I cook for the Admiral and myself at this point. Two racks of St. Louis Ribs with a total weight of 7.88 Lbs. before trimming. The trimmings go into pan and cook quick for a snack. My cook plan is the same as I used on my COS which the Admiral likes. I am off to make batch of rub. After dinner trim and prepare the ribs to repose in the refrig. till cook time tomorrow.

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            • Dr. Pepper
              Dr. Pepper commented
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              Ernest That looks delicious! Great photo, great meat. Beef ribs? What rub, temps, etc? Curious minds want to know (and imitate!)
              Daniel

            • Spinaker
              Spinaker commented
              Editing a comment
              Let's go!

            Dr. Pepper
            These are Beef Ribs! (The KING of ribs in Texas and one of my FAVS)
            They are incredibly RICH and when smoked/cooked in the KBQ, hard to beat by any Pitmaster, ANYWHERE!
            (In my opinion)
            -
            There are two types that I have smoked in my KBQs Daniel...
            The beautiful and delicious Ernest smoked ribs displayed in the photo are called:
            1) 4-Rib type
            2) Beef Short-ribs
            3) Beef Chuck Ribs
            4) NAMP 130 < Not trimmed closely
            They are generally not as expensive and not as large individually nor as long as the NAMP 123A type.
            -
            Then the pricey ones Aaron Franklin serves are called...
            1) 3-Rib Type
            2) Beef Plate Ribs
            3) NAMP 123A <Trimmed closely
            -
            You will most likely get two racks sealed up in cryopak with either type.
            So 8 smaller total ribs for the NAMP 130 variety, and 6 larger total ribs for the NAMP 123A variety.
            Here are some pre-cook photos.

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            FYI, smoke bone-side down and closer to the door in your KBQ for best results.
            Smoke On!
            Last edited by BBQ_Bill; October 13, 2019, 07:23 PM. Reason: Added best procedure info ;)

            Comment


            • Spinaker
              Spinaker commented
              Editing a comment
              Great to hear from you Bill!

            • JGrana
              JGrana commented
              Editing a comment
              Wow, that 4 rib plate is meaty! The last few C.A.B plates I had purchased were quite a bit less meat (and more fat!!!)

            • BBQ_Bill
              BBQ_Bill commented
              Editing a comment
              Yeah, as soon as I saw those beauties smoked by Ernest I just HAD to "chime in" as they are SOOOOO incredibly wonderful!

            Dr. Pepper yessir!! Beef ribs, hands down my favorite BBQ meat. Rub is a complex mixture of salt.......and pepper. LOL.
            I'm purely a salt and pepper guy, even on pork ribs. I've tried rubs but I come back to basic salt and pepper. I rely on good quality meat and KBQ.

            Comment


            • BBQ_Bill
              BBQ_Bill commented
              Editing a comment
              ABSOLUTELY Ernest!
              Beef Ribs like these ROCK, and I am 100% with you on quality meat my friend!

            • Dr. Pepper
              Dr. Pepper commented
              Editing a comment
              Thanks BBQ_Bill and Ernest I was in Mexico for a week and just now am catching up with my meat porn! Ernest, what temp did you go with, how long, did you wrap, final internal temp? You know, the usual questions. Those look scrumptious.

            For my first cook on my KBQ I cooked two racks of St. Louis Style Spare Ribs, with a weight of 7.88 lbs before trimming. Also a pan of trimmings for a snack. The KBQ worked just like all I have read about it. The amount of wood burned was what I expected. The KBQ height is perfect for me as my A$$ was built to close the ground.

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            My COS would take that weight of ribs 2.5 hours to an internal temp. of 150 degrees. The KBQ took 2 hours to get to 150 degrees. With both I lightly mopped the racks with Italian dressing every 30 minutes. At 150 degrees I took the snack pan out and served. Also I wrapped each rack in alum. foil with honey, light brown sugar, and Parkay The COS would take 2 hours to get the racks to 190 degrees internal temp. The KBQ took 1.25 hours to get to 201 degrees internal temp. at which time I took the racks out of the smoker. Let ribs rest for 30 minutes and eat.

            The admiral and I both said the ribs were a hair under cooked. They had great taste and didn't have the heavy creosote taste we got from the COS.

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            For the first cook on the KBQ I can't complain.

            Comment


            • hogdog6
              hogdog6 commented
              Editing a comment
              You will love them.

            • lostclusters
              lostclusters commented
              Editing a comment
              What were your poppet settings?

            • frigate
              frigate commented
              Editing a comment
              The top poppet closed and the bottom poppet was all the way open. I had stoppers on them so they did not move.

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