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Pit Barrel Cooker
- Thread starter rwalters
- Start date
PatioDaddio
Babbling Farker
Cool! I know you'll dig it.
John
John
rwalters
Quintessential Chatty Farker
Got 2 chickens, split in half and rubbed with Head Country...gonna be hanging them in the PBC in about 1 hour...CAN'T WAIT for dinner tonight!!
Biggun
Knows what a fatty is.
I met the owner of the company several months ago when he demo'd this in SoCal. Super nice guy, very well built product, obviously made in USA. At the time, I had some of the same questions about it vs. the UDS, and I told him I felt the price would be right at$200. Seeing these reviews piqued my interest, if anyone can share the info for the $225 delivered ( if I'm not too late), I'll pull the trigger. Thanks.
rwalters
Quintessential Chatty Farker
Easy Peasy bro!! Go to grilling.com, register, and you'll be given a discount code for your new PBC.
Biggun
Knows what a fatty is.
Thank you sir.
rwalters
Quintessential Chatty Farker
Ok...had a chance to try tri tip on my PBC last week... tonight it was chicken. All I can say is WOW!!! This thing is CRAZY EASY!!! This thing turns out CRAZY GOOD FOOD!!! Even my wife looks at me with her first bite of chicken (with food in mouth), and says, "this is REALLY good chicken!" I am lovin this PBC.
rwalters
Quintessential Chatty Farker
Had another opportunity to fire up the PBC today... actually used it as a grill to make 12 1/2 lb burgers. Turns out this lil thing can whip up some great burgers as well 
Eatin Smoke
Full Fledged Farker
Ok, ok.......I'm in. Just ordered mine........caved to peer pressure. I told my wife it's the Brethren's fault! :grin:
I need another cooker like I need...........never mind. Looking forward to breaking this in. Merry X-Mas to me!! :grin: :grin:
I need another cooker like I need...........never mind. Looking forward to breaking this in. Merry X-Mas to me!! :grin: :grin:
flyingbassman5
is one Smokin' Farker
LOL!!! That makes like 5 PBCs that have been sold because of just this thread.
And to think I was getting something totally different that few people have ever heard of! :doh:
rwalters
Quintessential Chatty Farker
Keep us posted bro!! Your gonna love it...so EASY!! And the foods YUMMO!!!
PatioDaddio
Babbling Farker
Gotta love it!
John
John
Eatin Smoke
Full Fledged Farker
So......my PBC has arrived in the Midwest and scheduled for delivery tomorrow! What should the first cook be?? I was thinking ribs but looking for other suggestions from those that have one of these.
Also, can you cut back on the amount of charcoal in the basket for shorter cooks or do they recommend always using a full basket as they describe in their videos? Thanks for any advice.....just trying to educate myself before it arrives.
Also, can you cut back on the amount of charcoal in the basket for shorter cooks or do they recommend always using a full basket as they describe in their videos? Thanks for any advice.....just trying to educate myself before it arrives.
Vision
is Blowin Smoke!
PatioDaddio
Babbling Farker
I highly recommend a load of chicken halves and tri-tip for your maiden cook. Just use the PBC All-Purpose seasoning on the chicken, and their Beef & Game on the tri-tip, per their videos. I guarantee that it'll be the easiest, and probably one of the best meals you've had off of a grill or smoker in quite some time.
John
PatioDaddio
Babbling Farker
The best way that I can explain it is easily summed up in two words: stationary rotisserie. It cooks incredibly evenly with no tending, muss or fuss.
It really is one of those you-have-to-experience-it-to-believe-it things.
John
Vision
is Blowin Smoke!
If you have a piece of meat where one end is anywhere from 6" to 18" closer to the fire than the other, how can it cook evenly?
In the rib video, the ends near the fire look more done. I can't imagine what the brisket looked like since the point was hooked and the flat was closer to the fire (and it was getting some flare up).
The only advantage I could see is having the fat hit the fire and that add something. I'm trying to understand.
PatioDaddio
Babbling Farker
Go watch their tri-tip video and pay particular attention to close to the end where Noah slices the meat. He starts at the thin end and it's bumper-to-bumper perfectly medium-rare.
That's not fancy camera work or editing trickery. I get the same results at home every single time.
John
PatioDaddio
Babbling Farker
P.S. I've cooked loinbacks where the thin end is literally 2-3" from the top of the coals and, yes, the little ribs on the thin end were crispy and charred, but not burnt. I'd serve those ribs to a KCBS judge any day (well, if they weren't "enhanced").
John
John
