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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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10-07-2018, 12:52 AM | #9226 | |
is one Smokin' Farker
Join Date: 12-08-15
Location: Midwest
Name/Nickname : N/A
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Quote:
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Yoder YS 640 Orange Comp / Sold: Traeger Lil Tex Elite |
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10-07-2018, 01:43 PM | #9227 |
Full Fledged Farker
Join Date: 09-20-18
Location: X
Name/Nickname : X
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Got another family BBQ today. Just hung three racks of St. Louis ribs in the PBC, and I have two skewers of chicken thighs, one skewer of german sausages, and one hook of Spam ready to go in about an hour before the family shows up.
Got the ribs and sausage from a real meat market/butcher shop on Friday instead of the grocery store or Sam's. The place has solid reviews on Google, so it should be all good. Definitely looked like the kind of place you would go to to buy a week's worth or more of meat. They even offer a monthly meat subscription service that comes with a freezer. |
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10-10-2018, 03:01 PM | #9228 |
Full Fledged Farker
Join Date: 03-25-16
Location: Andover, MA
Name/Nickname : Jeff
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I was thinking of doing some pork tenderloin for dinner tonight. Took about 80-90 minutes and came out great. I used to last of my PBC AP rub and Larry's NC BBQ sauce what a fantastic combo. Sorry for the bad picture I took it quick while grabbing seconds
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Pit Barrel Cooker; Weber 22" Kettle; Gabbys Grill attachment; Weber Spirit Gas Grill Last edited by TealStBBQKing; 10-10-2018 at 06:06 PM.. |
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10-11-2018, 03:25 PM | #9229 |
Knows what a fatty is.
Join Date: 01-06-17
Location: US
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Brisket and Pork Belly
Brisket and Pork Belly. The pictures say it all.
Loaded up the brisket at 11:30 PM. 7:00 AM pulled and wrapped. 9:30-ish in the cooler until 4:00 PM (it was my only option). Was delicious and tender. Seasoned with S&P + SweeetHeat Southern BBQ Run on a Worcestershire binder. Pork belly - 2 ways. 1 - Just like Noah does it on the PBC website 2 - Burnt Ends - cubed, seasoned (mustard bind with SweeetHeat AP rub and some Rubbin'Right Creole) on the grate until they took on a nice color with a decent crisp. Pulled and wrapped with honey and butter for about an hour. Put in the cooler and when guests arrived I warmed them up on the grate with the foil open to get crispy. |
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10-11-2018, 04:20 PM | #9231 |
Quintessential Chatty Farker
Join Date: 05-16-14
Location: St. Louis, MO
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That there is some outstanding looking grub SS13!
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MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke Ephesians 2:8-9 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast. |
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10-11-2018, 08:05 PM | #9233 |
is one Smokin' Farker
Join Date: 09-14-13
Location: Hickory, NC
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This will be my next cooker...I'm sure I'll be asking a question or two, here and there...not up to reading 616 pages of info. Read the first 7 and the last 5...
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**Brad** Old Country Smokehouse; Pit Barrel Cooker; WSM 22; Weber OTG 22; [COLOR=Blue][COLOR=Black]36"[/COLOR][COLOR=Black] Blackstone griddle; [/COLOR][B]BLUE[/B][/COLOR] Thermoworks Smoke; [COLOR=Blue][B]BLUE [/B][/COLOR]Thermapen; [B]BLACK[/B] Thermopop[COLOR=Red].[/COLOR] |
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10-11-2018, 09:57 PM | #9234 | |
is One Chatty Farker
Join Date: 11-01-14
Location: North Texas
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Quote:
2) Wrap when it hits the color you want, not when it hits 160. If your color is good at 145 then wrap and you will loose a lot less moisture.
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KCBS Certified BBQ Judge SCA Certified Judge Lone Star Grillz Large IVS Cookshack FEC-100 Weber Summit 420 Gasser Pit Barrel Cooker Weber 26" Kettle PK Classic Grill |
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10-13-2018, 12:05 PM | #9235 |
Knows what a fatty is.
Join Date: 01-06-17
Location: US
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Has anyone ever been able to do shoulder clod on the PBC. Seems like a very large cut to fit. But maybe cutting it in half?
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10-13-2018, 09:14 PM | #9236 |
Full Fledged Farker
Join Date: 09-20-18
Location: X
Name/Nickname : X
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Tomorrow I'm going to make a big pot of chili, and the PBC will help. I bought a big roast at Sam's today. I'll cut it up into 1-2" chunks, skewer them, and hang them in the PBC to cook before putting them in the pot. Maybe it'll add some nice extra flavor to the chili.
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10-16-2018, 11:42 AM | #9237 |
Knows what a fatty is.
Join Date: 01-06-17
Location: US
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I have pork belly curing right now to make bacon. I'm thinking I might try and smoke it today. Debating on the PBC or Weber kettle. I think the PBC will do better. Just a handful of coals and a bunch of wood chips that I might soak, or a few large chunks soaked.
One approach I was thinking is to make a pile of hot coals and put a chimney on top with the wood chips on top of the coals in a foil basket. I'm stressing out a little guy. Any thoughts? |
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10-16-2018, 09:15 PM | #9238 | |
is One Chatty Farker
Join Date: 08-22-14
Location: Broken Arrow/ ok
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Quote:
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Lsg vertical cabinet aka Porktress Maximus |
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10-16-2018, 10:21 PM | #9239 |
Knows what a fatty is.
Join Date: 01-06-17
Location: US
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I normally don't, but I have a bunch of small chips and was thinking not using them soaked. The last time I tried them as a last resort because it's all I could find when camping and they burned out really fast.
I think I'll stick with the big cherry chunks I have.Sent from my Pixel XL using Tapatalk |
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10-17-2018, 05:28 AM | #9240 | |
is one Smokin' Farker
Join Date: 10-24-09
Location: WNY
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Tags |
hanging meat, Hooking meat, Noah Glanville, PBC, PBJ, pit barrel cooker, pit barrel junior, pork butt, set it and forget it |
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