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Perfection!
Let me guess: S & P only? Put in freezer for 30 minutes before putting in the KBQ. 225-250, no wrap. Go till probe tender, don't rely on the thermometer. Both poppets open for first hour or two, then lower poppet only? Am I missing anything (will also post this interrogation on the SUWYC forum.)
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Dr. Pepper LOL!!
Salt a day in advance
Hit ribs with course pepper
Let 'em hang in the freezer while....
Set KBQ for 215-235.
All poppets open
Smoke.........
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Moderator
- Nov 2014
- 13629
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
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Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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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
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Marquette Castings No. 13 (First Run)
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Tool Wizard BBQ Tongs
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Originally posted by Ernest View PostDr. Pepper LOL!!
Salt a day in advance
Hit ribs with course pepper
Let 'em hang in the freezer while....
Set KBQ for 215-235.
All poppets open
Smoke.........
Do you think we are grinding Troutman down enough to where he will break and buy one? How many more posts will it take before he joins the brethren of the divine smoke?
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Is there a "sticky post" here (or elsewhere on the site) listing sources of wood by geography? I’m just north of Indianapolis IN, looking for a good local source of hickory, oak (and, in a perfect world, an importer of other woods (apple, pecan, cherry, peach, mesquite).
If there’s a post, could someone send me the URL? Otherwise, if someone knows of a local source, please send me a name or contact info. I can cut the wood to KBQ size, that’s no problem ….
Thanks in advance ….
JayZ
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Your best source is likely to be local tree services. If they sell firewood, they might let you pick through their piles to get the size you need. If you find one that does, the second time you visit them, bring some BBQ for them to enjoy. You would be amazed at what a tiny bit of generosity will get you. In construction, it's called "The case of beer rule."
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Club Member
- Jul 2019
- 1826
- Suburban Chicago
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Cookers:
Weber Performer Deluxe with SnS Drip & Griddle
Pit Barrel Cooker
Sierra 3 Burner Griddle
Accessories:
Fireboard 2.0
ThermoPro TP-20
Damn! I’m on page 28, and this is already the most epic barbecue thread ever! Big thanks to Ernest, Spinaker, and everyone else for all the tips, tricks, and food porn. Tomorrow I start looking for a wood source so I can get in on this!Last edited by Sid P; September 6, 2021, 07:42 PM.
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I think he already got one....
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Did some short ribs on Sunday. Messed around with the smoked cream cheese, too.
Beefers came out great! Nice solid bark, and really tender. Maybe a touch too much salt in the rub, but overall everyone was happy eating them. Smoked cream cheese seems to be a hot deal right now so I gave it a shot. coated one with holy voodoo, and the other with honey hog. after smoking I put red peper jelly on the honey hog, and hot jalapeno pepper jelly on the voodoo. I thought the flavor combo of the honey hog was better, but they were both tasty with toasted ritz crackers.
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Club Member
- Jul 2019
- 1826
- Suburban Chicago
-
Cookers:
Weber Performer Deluxe with SnS Drip & Griddle
Pit Barrel Cooker
Sierra 3 Burner Griddle
Accessories:
Fireboard 2.0
ThermoPro TP-20
So I found a wood source and now I need tools. I’ve read about Kindling Crackers, mauls, 4# sledges, mitre saws, and probably a couple other things I’ve forgotten, but I assume I don’t need all of them. My wood will be 15-17" long and varying diameters as shown in the pic. What are my options?
Also, should I start with all oak or go with a mixed hardwood load described as "Majority oak with cherry, hickory, walnut mixture"? Thanks!
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Sid P,
I have no experience with the Alligator Lopper.
Bill's opinion is " This is not a ‘forever-quality’ tool, but it cross-cuts quickly, safely, and without a sawbuck."
Replacement Chainsaw Chains are ~$15.00.
Video of it in use, https://youtu.be/QfphMoCc9e8
Impressive but, I do not know the species of the tree featured. How well does it handle "hardwood"?
I have and use the Miter Saw, it is now dual purpose for me.
Neither is ideal.
Alligator Lopper first cost is less than a Miter Saw.
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@SidP I have the alligator lopper - it was donated by a neighbor moving out of state to retire and didn’t need it anymore. It’s quick and easy. Works fine with oak. Not sure I would’ve bought one, but by I’ll happily use it until it dies!
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