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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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08-30-2012, 12:15 AM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Test Cook: Pit Barrel Cooker Baby Back Ribs
Test Cook: Pit Barrel Cooker Baby Back Ribs
I've had my Pit Barrel Cooker (PBC) for just under six months and it has become my go-to cooker for most of my outdoor cooking -- especially tri-tip and chicken. The thing is just so easy to use and the food it produces is simply outstanding. I decided to see how good of a rib cooker it is, and the results honestly blew me away. Not only is the PBC an outstanding backyard cooker, but I've used them twice in as my sole cooker in competition, including helping the Pit Barrel Cooker Company team beat the venerable Johnny "Godfather of Ribs" Trigg in both ribs and pork at a recent competition at Craig, Colorado. That is a huge testimony to the versatility and results that you get from this cooker. For competition I always use a fairly complex process for my ribs that entails cooking them "bare" (just seasoned with rub) indirectly in smoke for a while, then I wrap them in foil with a liquid for a while. I then unwrap and sauce them, and I cook them directly over the coals for a few minutes to "set" the sauce (so that the sauce caramelizes a little and get sticky). This is a very common method for cooking competition ribs, but it's admittedly a huge hassle. What follows are my precise results from a recent test cook where I explored how the PBC would deal with a no-nonsense rib cook that is as close to set-it-and-forget-it as I could make it. Meat:
As I said earlier, the results simply blew me away. I hit them with a light coat of sauce after they came off and they were some serious competition-grade ribs. I'd happily serve these to a judge any day! The brain-dead-easy simplicity makes me kick myself for jumping through hoops for all these years. ----- John |
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08-30-2012, 02:41 AM | #2 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Um..........John?
Isn't that just a............nevermind. Those ribs look and sound delicious, btw.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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08-30-2012, 05:57 AM | #3 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Great Looking Dinner Plate ... The ribs look great!!!!
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08-30-2012, 06:37 AM | #5 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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That looks great!
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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08-30-2012, 06:42 AM | #6 |
is one Smokin' Farker
Join Date: 07-05-12
Location: Geezerville, North Carolfornia
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Nicely done sir.
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PitBoss & Dishwasher, Smokin' Geezers Grill Team & Gumbo Krewe KCBS CBJ, CTC, CBBQA, ECV |
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08-30-2012, 07:15 AM | #7 |
On the road to being a farker
Join Date: 04-25-11
Location: Sugar Land, TX
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08-30-2012, 09:29 AM | #8 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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11-30-2012, 12:47 PM | #9 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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i have read your reviews on the PBC. They look really cool. i do have a question though. ok actually a couple of questions.
1. Can you use the minion method for burning? 2. With the entire basket of lit charcoal, why does it not sky rocket in temps? i imagine even though you have a ton of lit charcoal, you can still control it to a point? 3. What is the advantage of hanging the meat vs on a rack? I have had to hang the ribs in my Mini UDS when i first built it a couple years back, but that was cuz there was no room. haha thanks Matt. oh and by the way, the site is lookin great. congrats on your achievements.
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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11-30-2012, 05:12 PM | #10 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
answer your questions. John |
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12-02-2012, 09:17 PM | #11 | |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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Quote:
Thanks again my friend. Matt
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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12-02-2012, 09:33 PM | #12 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
"contact". You'll always get a real person (the owner or his wife), and they'll always be more than happy to help. The phone number on the cooker is the owner's cell number. John |
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