Pit Barrel Cooker (PBC) Appreciation Thread

See, now here goes Sako again. He’s got something I wasn’t even sure what it was in that first pic; carves it up all pretty; drowns it in some kind of magical solution. You know it’s going to turn into something fit for a magazine cover.
And here I am still burning hot dogs and burning my fingers on skewers. Sheesh.
 
Kanco Connection said:
See, now here goes Sako again. He’s got something I wasn’t even sure what it was in that first pic; carves it up all pretty; drowns it in some kind of magical solution. You know it’s going to turn into something fit for a magazine cover.
And here I am still burning hot dogs and burning my fingers on skewers. Sheesh.
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Lol, that made me chuckle Kanco. Not sure about magazine worthy but thanks for the kind words. :thumb: FWIW just 5 years ago I was burning my fingers as well. Didn't do much but just grill then bought a kamado, found this magical site and it all took off from there.
 
Thanks for the response, Sako. I have the griddle so I'd just be tossing it on the flat top. I did smashburgers on it using the Carne Crosta rub on the burgers, which was amazing. Looking to do some on a steak but I don't have a proper high-heat grill so was thinking about smoking and then searing it on the BS 36.
 
BigKing said:
Thanks for the response, Sako. I have the griddle so I'd just be tossing it on the flat top. I did smashburgers on it using the Carne Crosta rub on the burgers, which was amazing. Looking to do some on a steak but I don't have a proper high-heat grill so was thinking about smoking and then searing it on the BS 36.
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:thumb:

Believe me when I say you don't need a high heat grill when you've got the BS griddle. Crank her up and sear the steak to finish. The crust is to die for. Only reason I prefer the BS oven is that it reaches temp upward for 1000* for an insane crust.
 
I made this tri-tip pastrami this passed weekend. I started the brine about 10 days ago and planned to cook it today but needed the room in the refrigerator so I did it on Sunday.

I basically followed this for the cure https://www.smokingmeatforums.com/t...ey-pastrami-from-scratch-q-view-mania.120603/

Then a simple rub with brown sugar, garlic, pepper, coriander, salt (very little), onion powder and mustard powder.

Smoked to 160.

I also smoked two big yellow onions which I then sliced and sauteed.
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Sent from my Pixel XL using Tapatalk
 
Thanks Kanco and Sako. The hardest part was waiting, slicing thin with a recovering broken arm, and not wanting to eat it all. My son, who is a tritip crack addict, was not that much of a fan...maybe because he wanted my traditional tritip. However, the wife and daughter (who is not usually a big fan) loved it and want me to make it again soon...once again, the problem is the wait for the brine/cure.
 
Ronwig said:
I love this thread! :clap2:
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Hell yes! :thumb:

I am in an extremely good mood tonite as it's the first time I've used the PBC in several weeks!

(and I just bookmarked a link for tri-tip pastrami! :-D )

A 10-day road trip over Xmas followed by a week of "everyone in the house is sick" put a dent in my cooking sched.

But it's a lovely 75* day, I feel better, I got in a harley ride today with my 12-yr-old daughter, and I'm enjoying an adult beverage or eight as I'm hanging a turkey breast in the PBC (pics to come later depending on outcome :wacko:)

But a coupla 'hardware upgrade' photos: I bought (off amazon) some gasket tape to try to better seal my rotisserie ring attachment. The more relevant part for all you non-roti-ers is that I used the leftover tape in the lid groove.

It stopped all the (admittedly minor) leakage from the lid, and upgraded the usual "klang" when replacing the lid to a nice satisfying muted "thwump".
 

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Aww, dammit! Screwed it up.... NOT! :p

More evidence that the PBC is pretty much drunk-proof: This had to be THE BEST turkey I've ever had -- juicy as all get-out and crisp edible skin! And all I did was unwrap it and put Yardbird rub over and under the skin.

Temps between 250-350 as I was messing with the lid to get crispy skin.

Pron:
 

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Possibly....all sorts of uses. Kids like it on tostadas or chips with melted cheese like BBQ nachos. We intended to eat it on Hawaiian rolls like little sliders. Also have a kid that likes it over a baked potato.

Trust me...it won't go to waste.
 
Stlsportster said:
Took way longer than I expected. Almost 6 hours total. That included 2.5 hours on the PBC and almost 4 in the oven at 375-400. Missed dinner time. We ended up eating leftovers and this will be for tomorrow. Ugh. Hate when that happens. But it's done when it's done.
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Looks fantastic though StlS. That color is enough to get me drooling.

Worried about that myself with a brisket going on tomorrow. Hoping total time from meat in barrel to dinner of 12 hours will give me some wiggle room while allowing for a good rest.

I've told my family it's an estimated dinner time, but they are a ravenous bunch. :p
 
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