kaptkobe Fire up the KBQ and set up your leave-in thermo. Let the Pit come up to temp. Grab a sharpie and mark on the control box where temps 225 F, 250 F, 275 F and 325 F average are. Then you always know where to turn the dial. Mine has numbers printed on it too, but they are not indicative of the Pit temp. i just run the dial to my premark positions and then I am good to go!
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Don't forget the tips
All rubbed up
Getting her started
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All done
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They were great, could have gone another 30 min but it started to rain so I pulled them, great sweet smoke flavor. I used hickory and cherry, you could really tell the flavor profiles, I've never tasted smoke flavor without the bitterness this way. My kbq will from henceforth be known as R2-DeliciousLast edited by kaptkobe; May 17, 2017, 08:46 PM.
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Second rib cook on the KBQ... much better this time. Slightly higher temp, slightly longer, absolutely delicious. Meltingly tender with great bark.
Two questions for everyone: First, does anyone have a specific pan they've found that really fits well in the bottom of the KBQ to catch the grease? All of my sheet pans are just slightly too big. Second, my wife has requested smoked burgers. Anyone have a recipe they really like for KBQ burgers? Thanks!Attached FilesComment
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cookingmadly I place my baking sheet just under the door to catch the drippings. You could shape a foil to fit inside.
As for smoked burgers, I season with salt and heavy on pepper. Make em thick. 225 and finish on the firebox.
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cookingmadly I use a full size steam table pan in the lowest rack I can slide it in when doing ribs. They come in different depths. I have a couple different depths but this one is a good price - https://smile.amazon.com/Update-Inte...team+Table+Pan
Here's a 1 incher+/- but it is a lot more expensive - https://smile.amazon.com/Vollrath-30...team+Table+Pan
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Ernest Restaurant supply stores are much cheaper but not everyone has easy access to one. I just used the Amazon links mainly to show what I was talking about.
Another online option is https://www.webstaurantstore.com/ . Their pricing is pretty good but if one is just buying one or two pans the shipping cost may be more than getting them from Amazon.Comment
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I use the large foil pans from Costco. Catch the drippings, then use it to hold the meat after all pau. Can also wash and reuse if you like.Comment
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Guess what landed today? So excited for my first cook! Just waiting on some oak and cherry to arrive from fruitawood (figured I would try the best so I can compare when buying locally). Feel like a kid on Christmas Day! Can't wait to open and unbox. This thread is so amazing! Thank you all for the inspiration. There are so many things I want to try on the KBQ.Attached FilesComment
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It's KBQing time 👌Comment
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cookingmadly I use the aluminum pans from Costco business center..... full size deep or shallow depth to prep food. Then use scissors to cut top half of the sidewalls and place in the bottom of kbq. Prefer having it all the way down on the bottom so air flow is not affectedComment
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Just got home from Costco, FINALLY found some Beef short ribs...but also picked up a couple lamb racks and pork belly both of which I have never done (inspiration from this thread) any recommendations for a first time cook on the KBQ? TIA!Comment
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JASON1973 depends on how much time you have. Beef ribs can go with pig ribs. 225 degrees, pig ribs will be done first, so start cooking the the beef ribs first if you want to serve at the same time.
Lamb, I go as low as I can get away with. 200 to 225 range will work. Take them to a few degrees below your serving temperature. Finish them with a sear on the firebox.
Pork belly is very forgiving.
Roll it to make Porchetta, smoke it as is, then cube it for burnt ends.
smoke and slice thick for sammiches.Comment
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Guys/gals, I need some help. Although I've got the pit thing more or less figured out, I'm a duffer outside of the 4 main bbq food groups. Anyway, the wife and I are in a quarterly supper club with 3 other couples, and we've been assigned "bacon & eggs." The idea is to stretch your culinary skills, so we have procured some quail eggs and a fresh SRF Kurobota pork belly. We think we have a final glaze (molasses/chipotle) worked out, but several questions still remain:- Eggs - we're thinking poached sous vide at 147F for 30 min as a garnish on the belly
- Belly - we're thinking:
- Sous vide at 140F for 24 hrs. I think I saw Ernest do it that way
- KBQ at 180F for 4 hours (SWAG)
- Torch to crisp
- Do times and temps sound right?
- What, if anything, goes in the bag(s) with the belly?
- Would a (ripping hot) reverse sear on the Firebox be better than the torch?
- Should I cut up the belly before SV, before KBQ, before torch/sear, or at the end?
- Best size to cutup the belly. Maybe 1" x 3"? This is one of 4 courses, so it can't be too big.
- Have I forgotten anything?
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