KBQ ~ has landed

[Ernest]

lostclusters I don't have a recipe but I'll tell you what I remember doing. I was in the kitchen pouring out this....


Then I saw a package of ground beef and bulk pork sausage. I thought well I got the KBQ already going. I'll make a meat loaf.
So I mixed the beef and the pork sausage, diced onions salt and pepper 2 egg yolks.
But something said to me, grow a set, make some balls.
That's when I grabbed parmesan cheese, grated a whole bunch. I felt a little dry so I added a good amount of ricotta cheese and a few stakes of Vietnamese fish sauce and Sriracha sauce. A little Italian paisley.
And that's how I ended up with meatballs.
​​​​​​Believe me, this is a typical day in the kitchen.

[lostclusters]

Thank You! Would you say the beef to pork sausage was about 1:1?

[Ernest]

most likely. And get the bulk sausage that has chunks. Not Jimmy Dean stuff. I get mine from the butcher window.

[Dale Case]

We love Hibiki Whiskey !! Lil burger joint on east side we go to has it, so we tried some and sooo glad we did. Supa smooth

[ls1m]

Has anyone tried using mojobricks or any other compressed-wood product in a KBQ?

[lostclusters]

This does not sound like a good idea. Unless you do not care what your output taste like.

[Histrix]

ls1m I'm guessing that Mojobricks used in a live fire like in the KBQ would not last very long and would be a rather pricey fuel to use. I'm not sure they would burn down to an ember either so I don't know how they would affect maintaining a good bed of coals in the KBQ.

lostclusters - Mojobricks are made similarly to pellets and there are no binders or other "stuff" in them other than actual wood so the flavor should be fine. I'm just not sure how they hold up in a roaring fire.

[ls1m]

Just like giant pellets, right? Should burn longer, because they're denser wood. Maybe I'll get a couple just to see for myself. Heck, I'll try anything once.

[KBQ]

Biggest issue is the low %MCDW. See p20:

http://www.genuineideas.com/Assets/imageassets/NBBQA%20Talk-%202015-%20Greg%20Blonder.pdf

[EdF]

That is an amazing document! Thanks, KBQ !

[Ernest]

Using compressed wood in KBQ is like eating tofurky.

[ls1m]

I had to look that up lol! Vegitarian "meat", right?

[Ernest]

Vegans imitate turkey. Hahaha

[Ernest]

The KBQ is always front and center of every special occasion.......

Capon..

[EdF]

Beautiful!

[Ernest]

You know KBQ had to open 2018 right.
Turkey legs and a sous vide brisket

[Mudkat]

Man o man that looks good!

[Spinaker]

Bill! Good to see you again. Happy New year! BBQ_Bill

[Spinaker]

Looks great Ernest! Happy New Year!

[Ernest]

BBQ Bill Nothing special. I bought it from Trader Joe's. They do stock cut up brisket.
Season with salt and dump in 135 degrees hot tub time machine for 36 hours.
Let it chill completely. I had it in the refrigerator for a few days. Schedule didn't work out until today.
Rubbed it with woshesheshire sauce (don't judge me). Hit it with fresh cracked black pepper.
I got the KBQ fired up to 160-180. It was cold so that really worked great coz it kept humming.
​​​​Before I pulled it off, I maxed out the temp just to tighten up the bark. Not too long, I needed that internal temp to remain under 145.
I like it steak like texture.
​

[BBQ_Bill]

Dang!
You Rock!
LUV the procedure and Wooster sauce is part of my current brisket spritz

[JGrana]

Ernest - you even got a smoke ring after the SV? I am going to do your style. My freezer didn't work and I am going to SV tomorrow a HOF tomorrow morning and smoke it on the KBQ on Sunday. Did you dry brine before the spa treatment?

[Ernest]

JGrana I dry brine everything. Even as small an item as shrimp.

[BBQ_Bill]

Thanks Spinaker!
Same to you and yours my friend.

[lostclusters]

Good day fellow KBQers! I'm looking for some advice. I'd like to know, of those that have cooked pork butts/shoulders on the KBQ, who wraps and who does not wrap during the stall, and temperature setting used? I am cooking some butts Sunday (Adam Perry Lang style) and I am thinking with the awesome convection power of the KBQ and a temperature setting of 250 - 275, there might not be much stall, and therefore no wrap necessary. I've done butts once before. I used a temperature of about 225 and I did not allow enough time for the cook. This time I'm planning for 12 hour cook at a higher temperature, and faux Cambro at about 160 for about two hours at the end.

Input would be appreciated.

And I'll try to get your video too, Spinaker

[EdF]

Can't help. The only thing I've done with butts so far on it was to SV, chill then smoke on the KBQ for a couple of hours at 245.

In principle, your plan sounds good though.

[Ernest]

lostclusters I don't remember the last time that I wrapped a butt. Let it be free, naked all the way.

[Spinaker]

I do not usually wrap in the KBQ. There is no need. The meat will stall out, but it will be pretty brief. As the cook below only took about 7.5 hours. Generally, I run mine at about 250 F, as you can see from the graph below. I started hotter, at about 275, then I adjusted the temp to around 250 F. I actually think I wrapped at the very end of this cook, I must have been in a bit of a hurry. But usually, I do not wrap.

[BBQ_Bill]

Howdy Spinaker.
What size were these two, and were they flats or points?
Thanks.

[Spinaker]

I don't remember. But I would guess they were between 13 and 15 pounds. That is what I always shoot for when buying. They were smoked as whole packers. BBQ_Bill

[klwarneke]

Hey, long time listener, first time caller......

Wondering what probes fit through the openings in the corners? Have the " Amazing Ribs" Thermoworks BBQ package deal, but the alligator armor meat probe doesn't fit through the openings? Don't want to jimmy the holes if i don't have to, so wondering if there's a kit that the probe cables fit no alterations needed. Feed back appreciated!

Kris

[Spinaker]

Thank you for your years of support! We do appreciate it. I use mine just as my friend, Comfortably Numb. I use the probe clip and put it in the runners, inside the KBQ cook box.

[hogdog6]

Ditto!

[Ernest]

I run my mavericks probes through the corner holes

[BBQ_Bill]

Howdy klwarneke! Great to have you here!
We LUV to help here at The Pit.
This thread we are currently posting in, is extremely large, with much KBQ help as well as other help.
-
Going back many pages, I posted a photo to help another with this same problem.
Please feel free to click HERE to check it out.
-
Smoke On!

[klwarneke]

Perfect, thanks Spinaker/hogdog6/Ernest and BBQ_Bill!

[Ernest]

I couldn't postpone another smoke session. Got started at 3 pm.