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Ditto on why I'm an owner. Beautiful cook my friend.
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@Ernest: As I just asked Spinaker, can you share with us your recipe? Thanks, Daniel
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Moderator
- Nov 2014
- 13629
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
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
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
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
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
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Got mine fired up today, started with baby backs.
They were oustanding. Used oak. wish I could get a good supply of hickory and mesquite up here.
What are people's experience with leaving the poppets open vs 1 open, 1 closed?
Notice much flavor difference?Last edited by Lightfighter214; August 6, 2019, 08:35 PM.
- Likes 1
Comment
-
Moderator
- Nov 2014
- 13629
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
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
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
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
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Originally posted by Lightfighter214 View PostGot mine fired up today, started with baby backs.
They were oustanding. Used oak. wish I could get a good supply of hickory and mesquite upbhere.
What are people's experience with leaving the poppets open vs 1 open, 1 closed?
Notice much flavor difference?
I do notice a difference. I generally cook with my top poppet closed and the bottom one open. For most of the cook, I want the cleanest smoke that I can get. However, for the first hour or so, I will cook with them both open. Most of your smoke adheres at the beginning of the cook when the meat is cool and wet.
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Lightfighter214 honestly I don't notice much difference in flavor right away but the color is very noticeable. Top open gets dark color.
Now the smoke gets heavy next day. That's were I notice it the most.
Comment
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Dr. Pepper There's no recipe. I season with salt the night before. Cook day, fresh cracked pepper medley (black, green, white, pink peppercorns and all spice berries)
KBQ range 215-230. That's it.
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Dr. Pepper I'm in the Meat Head camp, I stick to 225 every time. I use a maverick thermometer, once I lock in the temp range I'm done. Rest of the time I just feed the KBQ with wood.
​​​​​​​I never cook by time as every rib rack purchase will be different. Plan for 5 to 7 hours. Get you some vodka and chillax.
- Likes 2
Comment
-
Moderator
- Nov 2014
- 13629
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
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
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
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
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Dr. Pepper I really don't try to make things too complicated. The KBQ does all that for you. The smoke flavor is what I really want to come through in the flavor profile.
I almost always make St. Louis Style ribs. I like how uniform they are and they don't have that thick loin meat on top. I find that they simply cook better and more uniformly.
I generally run my KBQ at an average of 275 F when cooking ribs. I feel like this gives me the bark I really like. However, you would be fine going at 225 F as well, I just don't see a point in going that low when 275 F works just fine for me.
As for the rub, I like to use a lot of different commercial rubs to make it easy or I simply use salt and pepper. Some of the commercial rubs I really like are Meat Church Honey Hog or Honey Pecan. I also really like Oak Ridge BBQ's Dominator Rub. Lastly, I love Head Country Original rub. This one is more simple and bold. It has a great flavor and is not sweet, but savory. As I mentioned above, I also love to use simple salt and pepper in a 50/50 mixture of kosher salt and 15 mesh Black pepper. This all works great, but again the KBQ smoke is what you are really after.
I don't wrap my ribs, unless I am holding them in the oven. In that case, I only wrap once I am done cooking.
I hope this helps. Sorry for the delay in getting back to you!
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Thanks Spinaker Helps a lot. Up till now I’ve only done baby backs. I know what you mean about the thick loin meat (especially on Costco/Swift’s giant racks). It can get dry.
I’ll try St Louis next.
Daniel
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