ribs & tri on a PBC

sparky' · 12-12-2012, 10:40 AM

wanted something easy. so i fired up my PBC and away we go.

flavored some ribs up w/ my new red mustard.

pretty.

marinaded a tri for 24 hours in T's M3.

need my tatonka dust. heavy dose.

everyone in the pool!

don't know how long they took. i go by the toothpick test. they look very good. nice color dude.

tri cooked until 135°. let rest. very juicy. love the M3 and the tatonka dust on it. tasty, tasty.

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.

flyingbassman5 · 12-12-2012, 02:59 PM

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

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!

PatioDaddio · 12-13-2012, 01:05 PM

Quote:

Originally Posted by SPRfree

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.

John

cowgirl · 12-13-2012, 01:08 PM

Looks great Sparky! Love that Tatonka dust too.

cowgirl · 12-13-2012, 01:10 PM

Quote:

Originally Posted by tortaboy

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.

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??

12-12-2012, 10:40 AM	#1
sparky' Full Fledged Farker Join Date: 04-30-11 Location: northern california Downloads: 0 Uploads: 0	ribs & tri on a PBC wanted something easy. so i fired up my PBC and away we go. flavored some ribs up w/ my new red mustard. pretty. marinaded a tri for 24 hours in T's M3. need my tatonka dust. heavy dose. everyone in the pool! don't know how long they took. i go by the toothpick test. they look very good. nice color dude. tri cooked until 135°. let rest. very juicy. love the M3 and the tatonka dust on it. tasty, tasty. 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. __________________ Green Ghost - '74 weber kettle, Big Nasty - 22.5 WSM, Little Blackie - Mak 1 Star #69

12-12-2012, 01:43 PM	#2
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	Looks like a tasty lunch to me. __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

12-12-2012, 02:59 PM	#3
flyingbassman5 is one Smokin' Farker Join Date: 11-26-12 Location: Saint Louis MO Downloads: 0 Uploads: 0	Looks awesome! Santa is bringing my PBC in about a week and a half. __________________ 18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS

12-12-2012, 07:29 PM	#4
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	Nice! __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

12-12-2012, 07:57 PM	#5
chicagokp is One Chatty Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL Downloads: 0 Uploads: 0	Good bark! Looks real good. __________________ UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen

12-12-2012, 09:45 PM	#6
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	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

12-13-2012, 07:28 AM	#7
SchatzSea On the road to being a farker Join Date: 05-01-12 Location: Lee's Summit, MO Downloads: 0 Uploads: 0	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 __________________ 2 Smokin' Barrels BBQ The Swashbucklers of Swine...Raiders of Ribs...Buccaneers of Brisket...Pillagers of Poultry...Marauders of Mutton...it's the Dred Pirate SchatzSea and Qrew from the mythical Isla del Fuego! The Qrew -- Smokin’ Hot Wife, Two Smokin’ Little Monkeys, and Two Hot Digity Dogs "Hello. My name is Inigo Pork-toya. You grilled my father. Prepare to fry." __________________

12-13-2012, 07:33 AM	#8
tortaboy is One Chatty Farker Join Date: 06-04-11 Location: San Jose, Ca. Downloads: 0 Uploads: 0	Looks great. Can I ask where you picked up the wheeled cart for your cooker?

12-13-2012, 11:53 AM	#9
SPRfree Knows what a fatty is. Join Date: 08-22-12 Location: Rockaway New Jersey Downloads: 0 Uploads: 0	What temp does your PBC run at? I've had problems controling the temp in mine.

12-13-2012, 12:02 PM	#10
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	That is some great looking food, nice job! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

12-13-2012, 01:08 PM	#12
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Looks great Sparky! Love that Tatonka dust too. __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

12-13-2012, 10:18 PM	#14
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	The dolly is nice, but the PBC comes with a great welded (separate) horseshoe stand that keeps it from burning your deck or grass. 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

12-13-2012, 10:23 PM	#15
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	Food looks great. So, I am a little confused as that looks very similar to a UDS. What makes a PBC different? The horseshoes?? __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com