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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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12-12-2012, 10:40 AM | #1 |
Full Fledged Farker
Join Date: 04-30-11
Location: northern california
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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.
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PBC, Cobb grill, Weber Mastertouch, Gosun solar cooker. |
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Thanks from: ---> |
12-12-2012, 01:43 PM | #2 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Looks like a tasty lunch to me.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "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". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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12-12-2012, 02:59 PM | #3 |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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Looks awesome! Santa is bringing my PBC in about a week and a half.
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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12-12-2012, 07:29 PM | #4 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Nice!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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12-12-2012, 07:57 PM | #5 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Good bark! Looks real good.
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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12-12-2012, 09:45 PM | #6 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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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 |
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Thanks from:---> |
12-13-2012, 07:28 AM | #7 |
On the road to being a farker
Join Date: 05-01-12
Location: Lee's Summit, MO
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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
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[FONT=Magneto][FONT=Comic Sans MS][SIZE=3][B]En Fuego BBQ[/B][/SIZE][/FONT][/FONT][INDENT][FONT=Arial][COLOR=dimgray][I]The Swashbucklers of Swine...[/I][I]Raiders of Ribs...Buccaneers of Brisket...Pillagers [/I][I]of Poultry...Marauders of Mutton...it's the Dred Pirate SchatzSea and Qrew from the mythical Isla del Fuego![/I][/COLOR][/FONT] [I][FONT=Arial][COLOR=dimgray]The Qrew -- Smokin’ Hot Wife, Two Smokin’ Little Monkeys, and Two Hot Digity Dogs[/COLOR][/FONT][/I] [I][FONT=Arial][COLOR=dimgray]"Hello. My name is Inigo Pork-toya. You grilled my father. Prepare to fry."[/COLOR][/FONT][/I] [/INDENT]__________________ |
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12-13-2012, 07:33 AM | #8 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Looks great.
Can I ask where you picked up the wheeled cart for your cooker? |
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12-13-2012, 11:53 AM | #9 |
Take a breath!
Join Date: 08-22-12
Location: Rockaway New Jersey
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What temp does your PBC run at? I've had problems controling the temp in mine.
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12-13-2012, 12:02 PM | #10 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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That is some great looking food, nice job!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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12-13-2012, 01:05 PM | #11 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
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 |
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12-13-2012, 01:08 PM | #12 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks great Sparky! Love that Tatonka dust too.
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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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12-13-2012, 01:10 PM | #13 | |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Quote:
http://www.uline.com/Product/Detail/...FYKPPAodUgcA6A .
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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:---> |
12-13-2012, 10:18 PM | #14 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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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 |
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12-13-2012, 10:23 PM | #15 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Food looks great. So, I am a little confused as that looks very similar to a UDS. What makes a PBC different? The horseshoes??
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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