Welcome to the Pit Cutestory from NE Washington state. Along with tips, techniques, and recipes about BBQ we have a lot of fun. If you like music, go to this thread to hear what others are listening to and share what you like. For jokes, go to this thread. Go to this thread to post where you work and what your hobbies are and get to know other members here. We are happy to have you along and looking forward to your participation. Now, pull that trigger so I can welcome you to the KBQ club!
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Club Member
- Nov 2017
- 116
- Sacramento Ca.
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Ironside Cabinet CDR "coming soon"
Karubecue C-60
Old Country Pecos Offset
Webber Kettle
looks like a great patio to enjoy! There are lots of previous posts to look over and glean a bit "a lot"of knowledge from.
best to you and your new q
p.s.
special attention to Bill is highly recommended!
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You need to post some coolie shots here: https://pitmaster.amazingribs.com/fo...-kbq-tradition Show everybody how beautiful Western Oregon is, I almost ended up in Cottage Grove/Elkton.
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You and I are both at it DuckinBBQ.
I have stopped doing "Quantity" smokings and started doing "Quality" smokings.
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Here is my new "Home Built" Searing Station ready to "Rock"!
I call it S.S.S. (my "Serious Searing Station")
My KBQ racks sit nicely across the brick walls.
Added oil absorbent below in an "under the car" type drip pan prevents sooty fires and black smoke coatings.
Pulled a nice Prime Angus packer from the vacuum pack where it had been dry brining.
Seared it with a weed burner after adjusting the flame to a nice blue roaring inferno.
Check out the color of that sear! Woo Hoo!
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This fine packer is currently smoking in one of the KBQ smokers with Mesquite.
Needs more smoke!
Am running really clean, so it is tough to get dark bark.
(Note the color of the manifold in the back as well as the sides that support the racks in the "Before" and "After" Spritz photos below)
Before Spritz ^ (Dry Spots) - - - - - After Spritz ^ (Light FINE Mist)
Running the point to the rear of the smoker, and the fat cap down.
Well at 2 AM it had been KBQ smoking at 225°F to 230°F for a lucky 13 hours and internal temp was at 172°F in the sweet spot.
Color is pretty good, but still not as nice as your "Clod".
Pulled, spritzed, wrapped tightly and put it in the electric oven set at 250°F.
Want to retain a bit of moisture.
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It is now coming up 4 AM here in Phoenix and the edges at about 2" in are still pretty tough.
The center is definitely tougher so we have a ways to go still.
When I opened it there was plenty of spurge in there
Smoke On!Last edited by BBQ_Bill; June 9, 2018, 12:20 AM. Reason: Added the "Money Shot" photo, as well as a couple of others.
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This Kansas Creekstone 16 pound packer was voted as the best ever.
Perfect pull, perfect drape, incredibly moist flat (One eater mentioned having to use napkins the flat was so moist) Going to buy more from them. I will open the top poppet a bit more on the next one for thicker bark.Last edited by BBQ_Bill; June 9, 2018, 09:57 AM.
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Wow nice brisket bill why did you sear it with the flame thrower before smoking it ?
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I am pushing the umami in my brisket higher and higher. That is just one of the "tweaks". Searing will add over 100 new flavor compounds to the surface from what I have read. My customers were enthusiastic BEFORE I started these new processes. They are now "freaking out".
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BBQ_Bill nice!!!! Love the searing station. At this time it is up to 195. Counting down the hours.....
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Thanks DuckinBBQ and Livermoron
I LUV this new searing station. My "fried" hands and hairless forearms are happier too as I was using my Weber Kettle before. The rendering fat would flare up badly in that kettle. BTW, 195°F is where I am "Hawking" for doneness, but every Hunk of Meat is different.Last edited by BBQ_Bill; June 9, 2018, 09:59 AM.
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Something about great meat Spinaker
I recall sitting around a nice Mesquite fire at Elk camp.
It was my son's 1st hunt.
I had a nice calf hanging in our designated tree.
Went and cut a chunk off, put it on a stick, and started roasting it over the open flames.
Sprinkled on some Lawry's seasoned salt, black pepper, and added a dash of garlic powder.
As my son and I ate that delicious meat, sipped on cold beer and were totally enjoying the moment, a pack of yotes started yipping as they chased a rabbit somewhere off in the cold nights darkness.
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My son and I started doing just that... howling at the desert moon.
Wonderful memories my friend.
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I hate to follow up on my own comment...but I *just* pulled the trigger anyway.
NOW MUST FIND WOOD
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The woodshed in Orange is the best around here. They custom cut their wood for free. Just talk to them by phone so it will be ready when you get there because sometimes it may be a few hours wait for a custom cut. Red oak is what is plentiful to us here in California and it was by far my favorite in the kbq (best smell of all the wood I tried). Good luck and enjoy
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Sacred Smoke BBQ what size should I ask for from them?
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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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Accessories
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
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
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Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
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Okay Spinaker, I am truly baffled...
What is the ambient temperature there where you smoked this gorgeous hunk of beef?
And...
What temperature did you run the KBQ at?
And...
What wood did you use?
And...
Did you guard the tray holes and, and...
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