Kabob cook

[TheDude]

Damn, those look good.

[HoosierKettle]

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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[HoosierKettle]

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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[HoosierKettle]

This is the thermometer I was using. Would have been better going off instincts.


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[Travis]

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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[HoosierKettle]

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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[HoosierKettle]

Next time I'll use more of a traditional coals spread out approach versus baskets in the middle.


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[HoosierKettle]

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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[HoosierKettle]

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.

[Travis]

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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[HoosierKettle]

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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[Travis]

Glad ya nailed them, man. Good job.


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[HoosierKettle]

Thanks. What was in your abt's?  I haven't experimented beyond cream cheese and bacon.


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[Travis]

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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[Garvinque]

Just saw Malcolm's video on this, good to see someone try it! I'm ordering his rub from Amazon this Friday!!