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    Spinaker congrats on joining the KBQ ring. Wish I was joining with you.

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      Thank You brother!! Haven't ordered yet. But I will place my order towards the end of the month. (Maybe a smoked turkey to add to my fathers classic bird he makes every year for thanksgiving)

    Mesquite wood roasted Rack-o-lamb.
    Slowly roasted

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    Then seared right on the firebox. While I lower the cookbox temp to hold it at 120 degrees.

    Seared over mesquite wood.

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    I'll hold it at 120 while I go take a shower. Another advantage of the KBQ. It will still Pump some smoke in while I hold the food for serving.


    Let's eat

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    Served with sweet potato puree.

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    Last edited by Ernest; August 11, 2017, 01:16 PM.

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      I will finally get a free weekend. I got some weird things that I plan on trying. Smoked Lamb shanks, smoked oxtail and I'm thinking caveman favorite....turkey legs.

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      • DWCowles
        DWCowles commented
        Editing a comment
        TURKEY LEGS???? What day and time should I be there Ernest

      • Ernest
        Ernest commented
        Editing a comment
        LOL!! Not sure yet. I need to go to the store

      Loaded the KBQ...

      Oxtail, lamb shanks, country style ribs and turkey legs.

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      Pitmaster privileges


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      Last edited by Ernest; August 11, 2017, 01:21 PM.

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      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        One of each animal on the Ark. Nice variety.

      • Huskee
        Huskee commented
        Editing a comment
        Disney style (cured) turkey legs?? Or is that just a massive smoke ring?

      Smoke roasted oxtail.


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      Last edited by Ernest; August 11, 2017, 01:24 PM.

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        Karubecued lamb shanks experiment

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        Last edited by Ernest; August 11, 2017, 01:28 PM.

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        • Ernest
          Ernest commented
          Editing a comment
          David Parrish vacuum seal and pack for weekday dinners.
          It's a hassle cooking for hungry kids after work. They got zero patience. LOL

        • David Parrish
          David Parrish commented
          Editing a comment
          Zero patience usually means Lunchables so you're taking it to the next level

        • Ernest
          Ernest commented
          Editing a comment
          Lunchables are, well lunch. LOL. I try to feed them real recognizable food. LOL

        Fantastico!!

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        Last edited by Ernest; August 11, 2017, 01:30 PM.

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          Ernest HOW do you smoke roast the Oxtail?
          Seasoning? Time? Temp?
          Can they be served as is or do they have to go into a stew?
          I love oxtail but have only eten it in stew or soup. Smoking looks killer good!

          Comment


            Cheef I love oxtail as well. It's on the menu every thanksgiving.
            I just seasoned it with salt and pepper. As you know, it's a very flavorful cut on its own. Cooked at 225 using mesquite. Didn't monitor time but I think it was close to 6 hours. Took it to 200 then went by probe tender.
            Skipped the normal braise, served as is from the smoker.
            I prefer the smoked oxtail over the braised. Texture was incredible, very tender.

            Comment


              Here's a short video of the commercial-scale prototype.
               

              Comment


              • Drbearsec
                Drbearsec commented
                Editing a comment
                So guessing like $10-15,000?

              • DSiewert
                DSiewert commented
                Editing a comment
                The commentary mentions that the 120v ac is converted to three-phase current, even though the unit only is using 4 amps. Is the use of three-phase based on the original deployment of the rotisserie cooker or is there some advantage to using 3 phase even when power requirements are so low?

                Does this unit have a convection fan or is that replaced by the rotisserie?
                Looking at this unit makes me want to start a restaurant...

              • KBQ
                KBQ commented
                Editing a comment
                Sorry guys for missing the questions. Three phase 240VAC is used to enable variable speed control of the convection fan. The rotisserie is single phase 120VAC.

              I've been trying to KBQ some Meatyballs. Finally got to it, on a rainy day...

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              Last edited by Ernest; August 11, 2017, 01:34 PM.

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              • Spinaker
                Spinaker commented
                Editing a comment
                Any chance you wanna give up that recipe for those lil' guys? I can see these on the center island during the holidays. Ernest

              Originally posted by Ernest View Post
              FANTASTICO!!

              This just looks like a plate of awesome!

              Concept and the photography make my slobber glands go into overdrive.....

              Comment


                Ernest What Are the dimensions of the firebox? I am currently stocking up on logs for my incoming KBQ. What are the measurements of the logs that you use? I can cut to length, I was just curious to hear what you used. Thanks!!

                Comment


                  Spinaker Should be about 10 by 4 inches. I normally buy the 12-14 logs and cut them in half. They fit and collapse into a hot bed of coals perfectly.

                  Comment


                    Originally posted by Ernest View Post
                    Spinaker Should be about 10 by 4 inches. I normally buy the 12-14 logs and cut them in half. They fit and collapse into a hot bed of coals perfectly.
                    Thank You. I found some great white oak, that I have been cutting into small logs for the incoming KBQ. I think its more just a case of me wanting get some wood burning now!!.

                    Comment

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