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-   -   ribs & tri on a PBC (http://www.bbq-brethren.com/forum/showthread.php?t=149370)

sparky' 12-12-2012 10:40 AM

ribs & tri on a PBC
 
wanted something easy. so i fired up my PBC and away we go.
http://i1269.photobucket.com/albums/...shingup005.jpg
flavored some ribs up w/ my new red mustard.
http://i1269.photobucket.com/albums/...shingup012.jpg
pretty.
http://i1269.photobucket.com/albums/...shingup017.jpg
marinaded a tri for 24 hours in T's M3.
http://i1269.photobucket.com/albums/...shingup013.jpg
need my tatonka dust. heavy dose.
http://i1269.photobucket.com/albums/...shingup018.jpg
everyone in the pool!
http://i1269.photobucket.com/albums/...shingup020.jpg
don't know how long they took. i go by the toothpick test. they look very good. nice color dude.
http://i1269.photobucket.com/albums/...shingup025.jpg
http://i1269.photobucket.com/albums/...shingup032.jpg
tri cooked until 135. let rest. very juicy. love the M3 and the tatonka dust on it. tasty, tasty.
http://i1269.photobucket.com/albums/...shingup029.jpg
it so so very yummy. a great meal. i love this pit barrel cooker. so easy to use and no burnt food. everyone should get one.

fingerlickin' 12-12-2012 01:43 PM

Looks like a tasty lunch to me. :thumb:

flyingbassman5 12-12-2012 02:59 PM

Looks awesome! Santa is bringing my PBC in about a week and a half. :mrgreen:

Bonewagon 12-12-2012 07:29 PM

Nice!

chicagokp 12-12-2012 07:57 PM

Good bark! Looks real good.

PatioDaddio 12-12-2012 09:45 PM

Nice work, bro!

The PBC is an absolute killer tri-tip cooker. Season it, hang it, and cook it 35 minutes (on
average) and you get a perfect edge-to-edge medium-rare every time, as you can see in
the pic above. It really is amazing.

John

SchatzSea 12-13-2012 07:28 AM

Santa should be delivering my new PBC today according to the elves at FedEx...can't wait to dangle my meat! :D

Sent from my Incredible (2) Droid

tortaboy 12-13-2012 07:33 AM

Looks great.

Can I ask where you picked up the wheeled cart for your cooker?

SPRfree 12-13-2012 11:53 AM

What temp does your PBC run at? I've had problems controling the temp in mine.

BobM 12-13-2012 12:02 PM

That is some great looking food, nice job! :thumb:

PatioDaddio 12-13-2012 01:05 PM

Quote:

Originally Posted by SPRfree (Post 2296013)
What temp does your PBC run at? I've had problems controling the temp in mine.

I've never tried to control the temp in mine. I just leave the intake where it
was when it was delivered (preset according to your elevation) and let it do
its thing. That's the beautiful thing about the PBC; there's nothing to adjust
or fool with.

That said, mine runs at about 275-290* at the rods, depending on the
amount of food in it.

http://files.patiodaddiobbq.com/imag...ok_1_3_630.jpg

John

cowgirl 12-13-2012 01:08 PM

Looks great Sparky! Love that Tatonka dust too. :cool:

cowgirl 12-13-2012 01:10 PM

Quote:

Originally Posted by tortaboy (Post 2295782)
Looks great.

Can I ask where you picked up the wheeled cart for your cooker?

Not sure where Sparky got his but it's a drum dolly. I have them on my drums too...they really work well!
http://www.uline.com/Product/Detail/...FYKPPAodUgcA6A



.

PatioDaddio 12-13-2012 10:18 PM

The dolly is nice, but the PBC comes with a great welded (separate) horseshoe stand
that keeps it from burning your deck or grass.

http://files.patiodaddiobbq.com/imag...BC_1_9_630.jpg

I've used multiple barrels simultaneously on grass and you can't tell that they were
ever there. If you put it on tall or dry grass yourexperience may be much different. ;-)

John

martyleach 12-13-2012 10:23 PM

Food looks great. So, I am a little confused as that looks very similar to a UDS. What makes a PBC different? The horseshoes??


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