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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-29-2012, 11:11 PM   #1
sparky'
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Default just a quick little snacky poo

and our story starts in the cold northwest. brrrrr...... its 35° outside w/ a 15 mph wind. its damn cold here. i wanted some ribs this afternoon and didn't want to wait 3 1/2 - 4 hours that it normally takes them to cook them. time to break out the power cooker. Pit Barrel Cooker to the rescue.
i have had a epiphany (had to look up had to spell it and the true meaning. don't laugh). i mixed sriracha & yellow mustard. and Waa Laa we have Orange mustard (a sparky original).

cool color. i like the orange.

the usual guys showed up.

everyone in the pool or the PBC.

2 hours later i have the best ribs i have ever cooked. look at these babies.


oh these look good.

look at that smoke ring on those little cute bones.

i have cooked on drums before but have never had the great results i have w/ the Pit Barrel Cooker. its so easy to use and the food comes out fantastic each and every time. i love my PBC.
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Last edited by sparky'; 12-30-2012 at 12:55 AM..
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Unread 12-29-2012, 11:20 PM   #2
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Sweet. How long, what temp?
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Unread 12-29-2012, 11:27 PM   #3
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Happy fer ya! Glad ya liked em! Dey look TASTEE.Glad you shared the cook.
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Unread 12-29-2012, 11:31 PM   #4
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Looks good I kind of like how they were hanging vs on a grate.
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Unread 12-29-2012, 11:31 PM   #5
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I would snack on those!
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Unread 12-30-2012, 08:07 AM   #6
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Sriracha and mustard is an amazing idea. I will try that!
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Unread 12-30-2012, 09:11 AM   #7
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Boy, they look great, appear to be very juicey too, nice cook.

You said 2 hours, that's fast, what temp?
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Unread 12-30-2012, 09:20 AM   #8
Bluebird
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My kind of snack!
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Unread 12-30-2012, 11:31 AM   #9
Crazy Harry
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looks good and the ribs too
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Unread 12-30-2012, 12:13 PM   #10
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What temp does the PBC cook at?
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Unread 12-30-2012, 12:47 PM   #11
sparky'
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Quote:
Originally Posted by foodace View Post
What temp does the PBC cook at?
not sure about the temp. i don't probe it. there are no adjustments at all. just light charcoal, wait 20 minutes, hang meat and take off when done. very easy. they get a nice crust on them but the insides are very juicy and moist. PBC is a great product.
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1/2 hp cabelas grinder
5lb lem stuffer.
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Unread 12-30-2012, 02:03 PM   #12
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Looks delicious Sparky! I didn't know the weather got so cold in your area. Brrrrrr....
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Unread 12-30-2012, 06:16 PM   #13
Bonewagon
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Looks good!
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Unread 12-30-2012, 06:37 PM   #14
BobM
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That is one fine looking cook, thanks for the pics!
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Unread 12-30-2012, 06:46 PM   #15
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Looks good - I have been jonesing some pork ribs...

So how does the Pit Barrel Cooker differ from a UDS?
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