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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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02-17-2013, 08:29 PM
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#1 |
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is One Chatty Farker
  
Join Date: 04-09-12
Location: Ft. Mudge, Az
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Kabobs on the kettle!
I have never made kabobs before so we gave it a go, plus we did two round roasts in the smoker. We cubed up the beef and cut up the veggies, let me say right now i need a better set of kabob sticks
 All in all everything turned out great  The roast:  Sliced:  Kabobs on the kettle:  Kabobs done:  And plated: 
__________________
YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket and Pork Butts it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve an internal temp of 170 deg in the thickest part of the thigh and 165 in the breast. |
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02-17-2013, 09:09 PM
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#4 |
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is Blowin Smoke!
Join Date: 02-16-12
Location: Long Island, NY
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Looks great!
Sent from my Android phone.
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 | | BBQ Guru CyberQ WiFi | Maverick ET-732 | |
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02-17-2013, 09:17 PM
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#5 | |
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is One Chatty Farker
Join Date: 04-09-12
Location: Ft. Mudge, Az
Downloads: 0
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Quote:
__________________
YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket and Pork Butts it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve an internal temp of 170 deg in the thickest part of the thigh and 165 in the breast. |
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02-17-2013, 09:46 PM
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#6 |
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somebody shut me the fark up.
 
Join Date: 07-18-07
Location: Oklahoma
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They look delicious Ron!!
__________________
jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/ |
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02-17-2013, 10:34 PM
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#7 |
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is One Chatty Farker
Join Date: 01-13-10
Location: Houston, TX
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Bravo! If you set up bricks wrapped in foil on either side, you can lay the kabab skewers across them so the meat and veggies don't touch the grill. If the skewers aren't flat/wide enough you may have trouble turning the meat though.
Fark it. ignore what I said. Why would you change anything when it came out looking so good? never mind. 
__________________
EZ wood handled 3 wheeler | OTS | OTS mod to OTG | Ladybug SS Performer | UglyDrumTandoor | UDS v1 | midi UDS with red nipples | SJG smoker mod | Simpsons SJS | Simpsons OTG | WGA charcoal | SJP | Stacked brick WFO | Lodge Logic Sportsman's Grill cast iron hibachi/sigri | LBGE |
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