TallBoyBBQ
Got Wood.
- Joined
- Jan 21, 2016
- Location
- San Antone
So what's on the menu this weekend boys? I'm thinking of tackling my first PBC brisket and either chicken or ribs. Maybe all of the above? Lol
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Pit Barrel Cooker (PBC) Appreciation Thread
- Thread starter AClarke44
- Start date
fnjay
is one Smokin' Farker
- Joined
- Nov 9, 2015
- Location
- Pendleton, IN
Got me a tri tip....one of those free range grass fed numbers...mmmmmmmm. Also have some spare ribs in the freezer that I may do. Salmon for the wife. Brussel sprouts and Japanese sweet tator for sides (I'll fire wire these in the PBC)
Bob C Cue
Quintessential Chatty Farker
- Joined
- May 16, 2014
- Location
- St. Louis, MO
Chicken wings for sure!
highergr0und
Full Fledged Farker
- Joined
- Jul 22, 2009
- Location
- Franklin, TN
Wings!!! Thought about a brisket for the SB, but ease of doing wings won out in the end
Devil_Inside
Well-known member
- Joined
- Jul 8, 2015
- Location
- Boston, MA
I was in the mood for some beef ribs yesterday so I decided to throw two racks on the PBC. The hardest part of the process was actually finding beef plate ribs...I called a bunch of supermarkets and butcher shops and nobody had them. Finally I found a little Brazilian butcher shop that had some in stock. The racks looked amazing and they were perfectly trimmed; best part - there were only $5.39/lbs. :thumb:
Here are some pictures from start to finish. I used a little Chipotle Tabasco followed by Kosher salt and generous amount of coarse black pepper, Texas style.
It took a little over 6.5lbs to bring the ribs up to 197* F followed by a hour rest in a cooler. This was probably the most uneventful cook on the PBC so far...I literally didn't need to do a darn thing other than throw a chunk of Hickory wood every once and a while.
Oh, the 'tater salad recipe is by Aaaron Franklin...this is hands down the best 'tater salad I've ever had.
Here are some pictures from start to finish. I used a little Chipotle Tabasco followed by Kosher salt and generous amount of coarse black pepper, Texas style.
It took a little over 6.5lbs to bring the ribs up to 197* F followed by a hour rest in a cooler. This was probably the most uneventful cook on the PBC so far...I literally didn't need to do a darn thing other than throw a chunk of Hickory wood every once and a while.
Oh, the 'tater salad recipe is by Aaaron Franklin...this is hands down the best 'tater salad I've ever had.
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Bob C Cue
Quintessential Chatty Farker
- Joined
- May 16, 2014
- Location
- St. Louis, MO
Beautiful work you devil you!
Bigbears BBQ
is Blowin Smoke!
- Joined
- Dec 19, 2015
- Location
- Belford NJ
Pjess nice color on those butts.
Bob C Cue
Quintessential Chatty Farker
- Joined
- May 16, 2014
- Location
- St. Louis, MO
And with that setup it sure makes sense to add wood chunks to impart a good smokey flavor!
fnjay
is one Smokin' Farker
- Joined
- Nov 9, 2015
- Location
- Pendleton, IN
What's the drip pan sitting on? You mod in a rack? I was thinking of doing that for times when I wanna save drippings.
fnjay
is one Smokin' Farker
- Joined
- Nov 9, 2015
- Location
- Pendleton, IN
Great cook! Super lookin meat!
Yes, there is another rack underneath attached with some hooks. I like a little smoke from the drippings but a little goes a long way with me.
th3r00st3r
Knows what a fatty is.
- Joined
- Apr 22, 2015
- Location
- San Dimas, CA
What's up guys? Haven't been on in a while, you know how that goes. Doing some wings tomorrow, obviously, ballistic BBQ sweet and spicy, and Garlic Parmesan. Also got some brats and shrimp.
th3r00st3r
Knows what a fatty is.
- Joined
- Apr 22, 2015
- Location
- San Dimas, CA
Sako,
About 80 or pages ago, you posted a cook with skewers that had beef, pork, and chicken. We talked about the flat skewers and I picked some up.
For doing wings on the skewers and hanging them, what times did you use with dry rub, 1st baste, 2nd baste, and final pull?
I know Noah's directions, but that's for cooking on the grate.
Cheers!
About 80 or pages ago, you posted a cook with skewers that had beef, pork, and chicken. We talked about the flat skewers and I picked some up.
For doing wings on the skewers and hanging them, what times did you use with dry rub, 1st baste, 2nd baste, and final pull?
I know Noah's directions, but that's for cooking on the grate.
Cheers!
Hey Rooster,
Long time. Welcome back. I just dusted them, skewered them and hung until done. That's pretty much my routine with wings on the PBC. About 1hr 15 to 1 hour 30 until pull.
TallBoyBBQ
Got Wood.
- Joined
- Jan 21, 2016
- Location
- San Antone
Today's going to be my biggest cook yet, I have a 13 lb packer, a rack of babies, and a clucker. We shall see how it all turn out. The packer is a little too long the ppint is resting on the tip of the coals oops. Went with a different charcoal as HEB didn't have stubbs and it appears to be running a bit hotter, right around 300 degrees. Will keep you posted.
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Bob C Cue
Quintessential Chatty Farker
- Joined
- May 16, 2014
- Location
- St. Louis, MO
Best of luck. I'm only doing wings today so you got me beat.
