Broil King Keg Forum
February 19, 2018, 01:20:38 AM *
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 on: February 17, 2018, 05:29:07 PM 
Started by thedietz - Last post by bamabob
Interesting piece of equipment, what is it exactly?
Did you build it or is it something similar to an IQ or Auber for temp control?

 on: February 17, 2018, 08:15:52 AM 
Started by thedietz - Last post by thedietz
My wife and I both have separate parties to attend tonight.  Also figured the neighbors will be hungry so plan on giving them each a few pounds.  About 24lbs total.  Over the past year I've only used my HeaterMeater about 10 times but man do i love this thing!  The web interface and app are awesome to check in and control from anywhere you have wifi.  You could also set it up that you could check in from outside your wifi I just don't have a need for that.

 on: February 17, 2018, 05:56:15 AM 
Started by uncle - Last post by uncle
I use a egg wash and breading is panko bread crumbs parmesan cheese salt, pepper and paprika, I was just eye balling but I think it was about 1 cup panko, 1/2 cup parmesan, 1 tsp each salt, pepper and paprika and cook 350 for about 45 min. or so.

 on: February 16, 2018, 03:49:19 PM 
Started by sconner - Last post by bamabob
If you have a Costco, try there, the one here usually has pork belly.

Bacon looks good Sconner.

 on: February 16, 2018, 03:47:13 PM 
Started by uncle - Last post by bamabob
Those look good Uncle.  so you're doing them indirect, using the keg as an oven?
Looks like they have a nice crunch to them, what's the breading?

 on: February 16, 2018, 05:26:09 AM 
Started by uncle - Last post by uncle
Breaded boneless and skinless chicken thighs

 on: February 15, 2018, 07:07:15 PM 
Started by Skinsandos - Last post by lester7009
I'd stand in line for that

 on: February 14, 2018, 10:12:37 AM 
Started by RG - Last post by RG
Wow Walt! That is awesome, I would've LOVED to witness that first hand, I am sure the videos don't do it justice. Thanks for sharing!

 on: February 13, 2018, 05:32:35 AM 
Started by uncle - Last post by uncle
I did use the TTT and was cooking at 225- 250 when I went to bed and when I woke up in the morning temp. was 290 and pork was 210 then I put butt in a aluminum pan and foiled and put back on the keg which I turned down the temp of the keg 200 or lower and let it set in there for 4 hrs. then pulled didn't know how it would turn out but it turned out great. I would rather have the temp go too high then the fire go out, butt was on the keg about 20 hrs. total.

 on: February 12, 2018, 06:29:01 PM 
Started by uncle - Last post by ModernMan
Classic, smoked pork. Looks good Uncle.

Extra kudos are merited for you being able to do a butt overnighter on a stock Keg 5000, with or without the TTT.

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