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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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01-18-2013, 11:40 AM | #76 |
Babbling Farker
Join Date: 09-06-05
Location: Langhorne PA
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Never seen a PBC before. One question comes to mind (which may have been discussed before but I'll ask anyway...) how do you deal with the direct heat of the fire, especially when doing ribs? I mean, the bottom of a hanging rack is right down there near the fire. It can't cook at the same rate as the top, correct? Do you have to take them out and swap ends once in a while or what?
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Backyard All-Stars BBQ Team “Every day, in every way, I'm getting better and better" - Émile Coué, quoted by former Chief Inspector of the Sûreté, Charles Dreyfus |
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01-18-2013, 11:45 AM | #77 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
John |
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Thanks from:---> |
01-18-2013, 12:07 PM | #78 |
Babbling Farker
Join Date: 09-06-05
Location: Langhorne PA
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I saw that but I don't have any sound on the computer I'm on and I'm at work so I can't do an extensive search at the moment. After a look around, I saw you posted this:
So you don't have to flip the racks end for end huh? I never would've thunk it.
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Backyard All-Stars BBQ Team “Every day, in every way, I'm getting better and better" - Émile Coué, quoted by former Chief Inspector of the Sûreté, Charles Dreyfus |
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01-18-2013, 12:29 PM | #79 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Nope, no flipping.
John |
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01-18-2013, 12:30 PM | #80 |
is one Smokin' Farker
Join Date: 09-18-12
Location: Lugoff, SC
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I don't have a PBC so really can't compare but I purchased a 22.5" WSM a few months back and could not be happier.
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01-18-2013, 12:37 PM | #81 |
On the road to being a farker
Join Date: 03-22-10
Location: Tallahassee, FL
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I placed my order for a PBC yesterday and it has already shipped. Estimated arrival is 1/22, and that's with the free shipping option. So far I'm very happy with the customer service.
I'm looking forward to my first test cook next week!
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Large Big Green Egg Gold Weber 22.5" OTG Rec Tec Mini Hunsaker Drum |
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01-18-2013, 12:42 PM | #82 | |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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01-18-2013, 01:01 PM | #83 | |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Quote:
http://www.bbq-brethren.com/forum/sh...&postcount=229 http://www.bbq-brethren.com/forum/sh...&postcount=233
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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Thanks from:---> |
01-18-2013, 01:28 PM | #84 | |
Babbling Farker
Join Date: 09-06-05
Location: Langhorne PA
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Honestly I can't imagine why the radiant heat wouldn't affect the meat closest to the fire, but I have never tried one of these cookers either so I have no direct experience to draw from. I can tell you exactly what the effects of direct line of sight from fire to meat are in a WSM without a water pan in it, and they are significant enough to have to compensate for (i.e. flipping or turning).
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Edit: I've seen some "spirited" opinions and discussion on the merits of this cooker but I'd like to keep this cordial, factual and informative. Thanks in advance.
__________________
Backyard All-Stars BBQ Team “Every day, in every way, I'm getting better and better" - Émile Coué, quoted by former Chief Inspector of the Sûreté, Charles Dreyfus |
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Thanks from: ---> |
01-18-2013, 01:36 PM | #85 |
Knows what a fatty is.
Join Date: 12-29-12
Location: Church Point, LA
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Where's the "Fall of the bone" achievement...
In all fairness, I feel compelled to add something here. To begin, the wife and I have a method (30 minutes on each side on high heat, on the grill, three hours wrapped in the oven at 375) that gives us "Juicy, fall of the bone" ribs.
As I watched the end of the video, I feel that I did not see "Fall of the bone, juicy ribs". As he was pulling the bones apart, things looked somewhat dry, and not nearly fall of the bone tenderness. The wife and I viewed the end of the video over and over, and agree. "Fall off the bone" achievement in the barrel would result in the meat in the coals. OR, is the "fall of the bone" achievement just a deep south thing.....
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Wilson Boudreaux |
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01-18-2013, 01:41 PM | #86 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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01-18-2013, 01:48 PM | #87 | |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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Thanks from:---> |
01-18-2013, 02:02 PM | #88 |
Babbling Farker
Join Date: 09-06-05
Location: Langhorne PA
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I think you will find that many on this forum define perfectly cooked ribs similar to how a trained comp judge would, and that is that a bite should come off the bone cleanly, with a slight tug. All the meat coming off with that one bite would indicate that the ribs were overdone. Not saying it's right or wrong, or that it means anything in your back yard, but that's the reaction you're going to get to the phrase "fall off the bone."
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Backyard All-Stars BBQ Team “Every day, in every way, I'm getting better and better" - Émile Coué, quoted by former Chief Inspector of the Sûreté, Charles Dreyfus |
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01-18-2013, 02:03 PM | #89 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Thanks for the offer but the 4000 miles round trip kind of kills the idea. I'm sure others closer would take you up on the offer.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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01-18-2013, 02:20 PM | #90 | |
Full Fledged Farker
Join Date: 07-30-12
Location: Quitman, Ms
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Yeah, I'm from Ms, and the only time I ever hear "fall of the bone" is during BBQ restaurant commercials. There's a local BBQ joint owned by a man named Shack. At the end of the commercial, a lady standing outside the place says "you don't need no teeth to eat Mr Shacks meat"! Seriously though if my ribs are falling off the bone, I'm not happy! I'm chapped, because it means I wasn't paying attention and over cooked'em.
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UDS, mini wsm, 22.5" weber kettle |
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