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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-28-2020, 08:29 PM | #1 |
Babbling Farker
Join Date: 07-18-17
Location: The Great State of Confusion
Name/Nickname : Greg
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Pork & Pineapple
First time cooking adobo pork and pineapple while hanging on the PBC.
Hardly any prep, bought pre-marinated and sliced adobo pork from local Mexican carniceria, sliced a fresh pineapple, skewered, and onto PBC. Smoked for three hours using Kingsford cherry wood briqs and cherry wood chips. Taco time - served hard and soft shell style with all the fixings! I’ll be cooking this again and again. Thanks.
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Money for nothing and your chicks rotisserie… Everybody must get “Blackstoned”… Don’t bogart that point, my friend... Bar-B-Que ain’t air pollution… |
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03-28-2020, 08:35 PM | #2 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks fantastic!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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Thanks from:---> |
03-28-2020, 08:39 PM | #4 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Nice looking feed mate
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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Thanks from:---> |
03-28-2020, 08:49 PM | #5 |
Babbling Farker
Join Date: 07-18-17
Location: The Great State of Confusion
Name/Nickname : Greg
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Thanks, my son couldn’t get enough.
Thank ya, Marty! Tasted really good, too! Thanks.
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Money for nothing and your chicks rotisserie… Everybody must get “Blackstoned”… Don’t bogart that point, my friend... Bar-B-Que ain’t air pollution… |
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03-28-2020, 08:55 PM | #7 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Yes, please!
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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Thanks from:---> |
03-28-2020, 09:04 PM | #8 | |
Babbling Farker
Join Date: 07-18-17
Location: The Great State of Confusion
Name/Nickname : Greg
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Quote:
Thanks, still some leftovers. But prolly not much longer.
__________________
Money for nothing and your chicks rotisserie… Everybody must get “Blackstoned”… Don’t bogart that point, my friend... Bar-B-Que ain’t air pollution… |
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Thanks from:---> |
03-28-2020, 10:48 PM | #9 |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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Nice Greg! whats that gadget you used to hang the meat? I really need to do this.
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LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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Thanks from:---> |
03-29-2020, 09:38 AM | #11 | |
Babbling Farker
Join Date: 07-18-17
Location: The Great State of Confusion
Name/Nickname : Greg
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Quote:
The PBC website sells skewers with a hook hole at the top for hanging food. They sell in 10” and 15” lengths. I have both, I used the 15” long skewer but will likely use the shorter 10” one next time to keep it a little higher above the coals.
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Money for nothing and your chicks rotisserie… Everybody must get “Blackstoned”… Don’t bogart that point, my friend... Bar-B-Que ain’t air pollution… |
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Thanks from:---> |
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