KBQ ~ has landed

[Ernest]

oldsteve no dry brining necessary. Just seasoned and bagged. The time in the Hot tub time machine took care of the brining

[oldsteve]

Thanks Ernest! See what happens when you have too much knowledge. You'll never get any rest!

[Ernest]

There's no rest for the living!

[Koy Schoppe]

KBQ order has been placed! This thread + the comments under Max Good s reviews + some nice fantasy football winnings pushed me over the edge. Can't wait to try it out!

KBQ = Koy Be 'Queing!

[Spinaker]

Dude I am so Jealous. That first time you taste the food off that sucker......well....no one forgets their first time....Right? Congrats, you've got a lot of awesome food ahead of you. Now start finding a solid wood source.

[oldsteve]

Congrats! Are you driving to the "factory" to pick yours up? It would be worth it just to meet Bill Karau. Like Spinaker said, start scrounging up some wood. You'll want to have a good supply on hand because once you cook on it, your other cookers will feel neglected.

[fuzzydaddy]

Congrats on the KBQ!

[Koy Schoppe]

oldsteve I will be picking it up. I am just north of Houston so should be an easy drive! Save 200 and get to meet Bill, easy decision.

[Ernest]

Koy Schoppe check these guys out. They will probably let you pick your own scraps. http://www.houstontreeservice.org

[Max Good]

Good advice Ernest. Guest bring a full size garbage can with you and fill it up. I used a plastic one with a snap on lid to keep the wood dry.

[Ernest]

I just love having hanging Chikins in the KBQ.

[fuzzydaddy]

Beautiful chikin

[Spinaker]

I have yet to hang in the KBQ. I always forget brother.

[Ernest]

Skin is crackling,



Duck fat roasted potatoes, chimichurri sauce....

[Spinaker]

Ernest You on the KBQ payroll yet? You outta be brother.

[Ernest]

LOL!! I think I've sold quite a few.

[Ernest]

Come inside the KBQ On football Sunday......




Hold the sauce please!!

[Spinaker]

Rub?

[Ernest]

Spinaker no rub. Fresh cracked Pepper medley (black, green, red, white Pepper and all Spice berries) Granulated Garlic and a tiny bit of chipotle powder.
Salt of course.
All Mesquite wood.

[slvance]

After looking at Ernest's ingredients and pictures I'm starting to think he went to cooking school or something??? Sometimes what the meat sits on is more impressive!

[fuzzydaddy]

Hot and beautiful. I'm talking about the food.

[Ernest]

You just busted my bubble!!

[Ernest]

KBQ mesquite short ribs......




Beef short ribs is the king of BBQ if you ask me!!

[Craigar]

Damn Sam, that's a kickass smoke ring!

[Koy Schoppe]

Wow, Looks great. I agree, hard to beat the beef rib!

[Spinaker]

Ernest Looking good. Those suckers have so much moisture. That is the thing I notice the most about the KBQ. The moisture retention is crazy. Maybe its just the meat I am buying, but I have a feeling the ol' KBQ has a bigger hand in that. How long did you let those rest before you cut them up?

I took a brisket to 209 F the other weekend, 203 F in one other area. But it was over 203 F every where else. I am not sure how long it was there because it cooked so fast. I was worried that it was going to be dried out. Not the case at all. It was crazy. Just as much moisture as ever.

There is no question that the KBQ is the real deal. Bill Karu should get some kind of presidential medal of achievement for creating something so beautiful.......To Far.? Maybe not.

[fuzzydaddy]

That is a pronounced smoke ring! Wow, looks delicious.

[Ernest]

Spinaker cut right off the KBQ. I LOVE my KBQ and I LOVE BBQ!!

[Spinaker]

Right on brother!!!! Ernest

[oldsteve]

Thanks Koy for the heads up on the Lodge hibachi! I ordered it. Hopefully they actually have it in stock. A couple of other places I had contacted said it was on back-order, but I really doubt that since Lodge discontinued making them. Thanks again!