Title: Kabob cook
Post by: HoosierKettle on October 15, 2016, 02:03:35 PM
Post by: HoosierKettle on October 15, 2016, 02:03:35 PM
Just getting set up.
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Title: Re: Kabob cook
Post by: TheDude on October 15, 2016, 02:18:30 PM
Post by: TheDude on October 15, 2016, 02:18:30 PM
Perfect start, so far.
Title: Re: Kabob cook
Post by: Travis on October 15, 2016, 02:20:51 PM
Post by: Travis on October 15, 2016, 02:20:51 PM
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Title: Re: Kabob cook
Post by: HoosierKettle on October 15, 2016, 02:58:18 PM
Post by: HoosierKettle on October 15, 2016, 02:58:18 PM
Using the 26 with baskets in the middle. Dome therm seems to have leveled off at 500. My 22 doesn't have a therm so don't know how that compares. Using full chimney and baskets in middle.
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Title: Re: Kabob cook
Post by: HoosierKettle on October 15, 2016, 02:59:03 PM
Post by: HoosierKettle on October 15, 2016, 02:59:03 PM
Pineapple and pork with killer hogs rub
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Title: Re: Kabob cook
Post by: HoosierKettle on October 15, 2016, 02:59:29 PM
Post by: HoosierKettle on October 15, 2016, 02:59:29 PM
Going to put Thai sauce on at the end
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Title: Re: Kabob cook
Post by: Travis on October 15, 2016, 03:02:49 PM
Post by: Travis on October 15, 2016, 03:02:49 PM
Looks killer!
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Title: Re: Kabob cook
Post by: HoosierKettle on October 15, 2016, 03:13:56 PM
Post by: HoosierKettle on October 15, 2016, 03:13:56 PM
Thanks! Don't worry Travis. I'm going to get some char on them at the end.
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Title: Re: Kabob cook
Post by: Travis on October 15, 2016, 03:20:11 PM
Post by: Travis on October 15, 2016, 03:20:11 PM
How many Sam Adams are we into this by now?? We need a pic of the cooler 
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Title: Re: Kabob cook
Post by: HoosierKettle on October 15, 2016, 03:38:00 PM
Post by: HoosierKettle on October 15, 2016, 03:38:00 PM
Lol. I think I just started the 5th. I was thirsty.
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Title: Re: Kabob cook
Post by: captjoe06 on October 15, 2016, 04:10:43 PM
Post by: captjoe06 on October 15, 2016, 04:10:43 PM
Patiently waiting for pics!
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Title: Re: Kabob cook
Post by: HoosierKettle on October 15, 2016, 05:45:03 PM
Post by: HoosierKettle on October 15, 2016, 05:45:03 PM
(http://uploads.tapatalk-cdn.com/20161016/b95fbd34781f62095b79eab443c79d97.jpg)
This was the best finished photo I have. Got carried away with eating them after that.
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This was the best finished photo I have. Got carried away with eating them after that.
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Title: Re: Kabob cook
Post by: HoosierKettle on October 15, 2016, 05:46:31 PM
Post by: HoosierKettle on October 15, 2016, 05:46:31 PM
I threw a few jalapeño on for good measure. They lit me up. Very hot. Those can vary.
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Title: Re: Kabob cook
Post by: HoosierKettle on October 15, 2016, 05:48:34 PM
Post by: HoosierKettle on October 15, 2016, 05:48:34 PM
Dome temp held at 490 for 30 min and I border lined hot the pork too done. Pineapple was incredible.
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Title: Re: Kabob cook
Post by: Travis on October 15, 2016, 06:14:15 PM
Post by: Travis on October 15, 2016, 06:14:15 PM
Looks great man! Nice cook up. Love cooking out on a 26r.
I feel for the family between the Sam Adams and fire roasted jalapeños!
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I feel for the family between the Sam Adams and fire roasted jalapeños!
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Title: Re: Kabob cook
Post by: TheDude on October 15, 2016, 07:09:56 PM
Post by: TheDude on October 15, 2016, 07:09:56 PM
Damn, those look good.
Title: Kabob cook
Post by: HoosierKettle on October 15, 2016, 08:07:30 PM
Post by: HoosierKettle on October 15, 2016, 08:07:30 PM
Looked good smelled good pineapple was the best I ever had but I dried the pork out worse than I ever had before and no amount of sauce made it better. Very disappointed. I recently got the instant read thermometer from amazon for $24.99 and this is the second cook that I've dried out with it. It had great reviews but it doesn't seem to be working for me. It was reading between 147 and 153 so I applied sauce and let cook for no more than a couple minutes and pulled them. Not sure what went wrong
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Title: Re: Kabob cook
Post by: HoosierKettle on October 15, 2016, 08:10:09 PM
Post by: HoosierKettle on October 15, 2016, 08:10:09 PM
And the roasted jalapeño was the freaking hottest ever. A good 5-10 intense burn and I have a decent heat tolerance.
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Title: Re: Kabob cook
Post by: HoosierKettle on October 15, 2016, 08:16:14 PM
Post by: HoosierKettle on October 15, 2016, 08:16:14 PM
(http://uploads.tapatalk-cdn.com/20161016/c795c9aa367e0bf3cee4e63680434e0d.jpg)
This is the thermometer I was using. Would have been better going off instincts.
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This is the thermometer I was using. Would have been better going off instincts.
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Title: Re: Kabob cook
Post by: Travis on October 16, 2016, 03:46:36 AM
Post by: Travis on October 16, 2016, 03:46:36 AM
I don't know for sure, but I'm guessing cutting them in small chunks would let them dry quicker than a whole tenderloin or roast. Maybe take them to 135, quick sear and baste till 145-150.
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Title: Re: Kabob cook
Post by: HoosierKettle on October 16, 2016, 05:46:32 AM
Post by: HoosierKettle on October 16, 2016, 05:46:32 AM
Thanks @travis I'll try that next time. I think I need to go back to how I was cooking before I got the thermometer. I thought they looked like they were getting too done. Next time I'll do the tried and true method of a periodic sample.
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Title: Re: Kabob cook
Post by: HoosierKettle on October 16, 2016, 05:59:41 AM
Post by: HoosierKettle on October 16, 2016, 05:59:41 AM
Next time I'll use more of a traditional coals spread out approach versus baskets in the middle.
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Title: Re: Kabob cook
Post by: HoosierKettle on October 16, 2016, 04:01:08 PM
Post by: HoosierKettle on October 16, 2016, 04:01:08 PM
Going for round 2 tonight except with chicken and an appetizer back up plan. Still trying baskets in middle for some reason
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Title: Kabob cook
Post by: HoosierKettle on October 16, 2016, 05:08:07 PM
Post by: HoosierKettle on October 16, 2016, 05:08:07 PM
Success this time. They were very good. Kabobs have such a narrow window of opportunity.
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The red board has remnants of the sauce in it. Not chicken juice.
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The red board has remnants of the sauce in it. Not chicken juice.
Title: Re: Kabob cook
Post by: Travis on October 16, 2016, 05:10:28 PM
Post by: Travis on October 16, 2016, 05:10:28 PM
Looks great man! I had some abt's goin today too (with the belly fail 
). So what did you do different?
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). So what did you do different? Sent from my iPhone using Tapatalk
Title: Re: Kabob cook
Post by: HoosierKettle on October 16, 2016, 05:20:28 PM
Post by: HoosierKettle on October 16, 2016, 05:20:28 PM
I monitored them much more closely and would take a sample piece when it was getting close to taste or cut open. I hate having to do that but I don't cook kabobs enough to have it down. Also I put them in direct heat for a minute in the beginning but also needed direct heat at the end to get the right texture.
Love abt's. Hadn't done them in a long time.
The family and I agreed that all I really need to do is grill pineapple more often. That was everyone's favorite part.
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Love abt's. Hadn't done them in a long time.
The family and I agreed that all I really need to do is grill pineapple more often. That was everyone's favorite part.
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Title: Re: Kabob cook
Post by: Travis on October 16, 2016, 05:23:25 PM
Post by: Travis on October 16, 2016, 05:23:25 PM
Glad ya nailed them, man. Good job. 
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Title: Re: Kabob cook
Post by: HoosierKettle on October 16, 2016, 05:35:10 PM
Post by: HoosierKettle on October 16, 2016, 05:35:10 PM
Thanks. What was in your abt's? I haven't experimented beyond cream cheese and bacon.
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Title: Kabob cook
Post by: Travis on October 17, 2016, 03:52:20 AM
Post by: Travis on October 17, 2016, 03:52:20 AM
I've been using cream cheese, brown sugar that @MikeRocksTheRed suggested, minced onion, minced garlic, shredded cheese, and chipotle pepper. Recently, a couple fella's, @Idahawk and @crowderjd have posted using frozen fruit in there abt's. That gives it a nice taste as well. I've been using mango chunks. I found some strawberries yesterday and tried them along with mango, but I couldn't taste them (strawberries) though after they were cooked.
You should try it man. Especially the brown sugar. Very nice compliment.
Edit - found a couple old links about abt's. Check them out.
http://weberkettleclub.com/forums/bbq-food-pics/abt's/
http://weberkettleclub.com/forums/bbq-food-pics/apricot-abts/
http://weberkettleclub.com/forums/bbq-food-pics/oktoberfest!/
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You should try it man. Especially the brown sugar. Very nice compliment.
Edit - found a couple old links about abt's. Check them out.
http://weberkettleclub.com/forums/bbq-food-pics/abt's/
http://weberkettleclub.com/forums/bbq-food-pics/apricot-abts/
http://weberkettleclub.com/forums/bbq-food-pics/oktoberfest!/
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Title: Re: Kabob cook
Post by: Garvinque on October 17, 2016, 06:49:28 PM
Post by: Garvinque on October 17, 2016, 06:49:28 PM
Just saw Malcolm's video on this, good to see someone try it! I'm ordering his rub from Amazon this Friday!!
Title: Re: Kabob cook
Post by: HoosierKettle on October 18, 2016, 06:20:59 AM
Post by: HoosierKettle on October 18, 2016, 06:20:59 AM
Quote from: Garvinque on October 17, 2016, 06:49:28 PM
Just saw Malcolm's video on this, good to see someone try it! I'm ordering his rub from Amazon this Friday!!
Good move. His rubs are great. A little pricey but good.
I had trouble on my first batch drying out. I was cooking much higher temperature and did them in half the time so that may have contributed to the drying out.
I gotta say, I'm not that big of fan of pork or chicken kabobs. They take a decent amount of prep for little reward versus just cooking a pork chop or chicken breast whole IMO. And on top of that, small chunks of lean meat leave very little margin for error.