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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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02-25-2018, 01:46 AM | #8191 | |
Found some matches.
Join Date: 02-20-16
Location: VIctoria, Texas
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02-25-2018, 02:08 AM | #8192 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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No hinged grate?? Hmmm...Improvisation time
Time to wrap the short ribs Brisket done Perfect pull Beef ribs done Yeah!!!! Brisket and short rib slider with slaw on a sweet Hawaiian roll. Heaven!!
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) Last edited by ssv3; 02-25-2018 at 02:18 AM.. |
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02-25-2018, 09:46 AM | #8193 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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Wow! That looks great Sako! Damn!
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My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url] |
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02-25-2018, 03:37 PM | #8195 |
Babbling Farker
Join Date: 07-18-17
Location: The Great State of Confusion
Name/Nickname : Greg
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Smooth move hanging from the grate. Sliders look really tasty.
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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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02-25-2018, 05:40 PM | #8196 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Thanks guys!! The brisket was on my buddy and the short ribs were on me. Both came out insane.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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02-26-2018, 01:28 PM | #8197 |
Knows what a fatty is.
Join Date: 01-06-17
Location: US
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where did you get those short ribs?
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02-26-2018, 01:33 PM | #8198 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Costco Business
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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02-28-2018, 04:25 PM | #8199 |
Knows what a fatty is.
Join Date: 06-23-16
Location: Oregon City, Oregon
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Had to share the results of my first cook with a PBC from last Saturday, pics should be below. Given the high temp problems I had that day (see earlier posts) I still had some pretty good pork! I put on two 9# pork butts and a rack of ribs with a little Kosmos Dirty Bird. Also had to throw on a fatty toward the end for good measure. The ribs and the butts turned out a little more dry than normal but still worth eating for sure.
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Pit Barrel Cooker, Blackstone 36", Traeger Jr., Vermont Castings Gasser, Thermoworks Smoke |
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02-28-2018, 05:53 PM | #8201 |
Full Fledged Farker
Join Date: 06-27-16
Location: Belmont Shore, CA
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Looks good to me as well. My first run was dry as well but it was also my first time smoking so I didn't know what I was doing. Once you get that temp issue under control, you'll be killing it.
In the meantime, I'll take a slice or two of that fatty on a Hawaiian Roll with some cheddar cheese and maple syrup, please.
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Blackstone 36"/The Pit Barrel Cooker/Akorn Jr. |
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03-01-2018, 11:53 AM | #8202 |
Full Fledged Farker
Join Date: 07-03-10
Location: Shreveport, LA
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I'm cooking spares for a get together Monday. I'm debating cutting them down to St. Louis style or doing the full slab (rib tips attached). It's three pretty big racks.
Any advice? Also, what do y'all think about cooking ribs ahead of time? Any reheating tips?
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Weber Kettle 22.5, Weber Genesis Silver, PBC, 18.5 WSM, Large BGE |
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03-04-2018, 01:55 AM | #8203 |
Knows what a fatty is.
Join Date: 01-06-17
Location: US
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If you are going to make burnt ends or something else with the leftover after trimming to St. Louis I would say trim first. This way the meat from the tip cooks faster and you can cut them up into pieces and get them all happy in some sauce. If you want some extra love hanging off the bones, then go full slab.
BUT since you are cooking ahead of time and reheating, you could do the full slab then trim the tips and make 'ends' with them on serving day. For reheating, I've done low heat (200) in the over in a throwaway tin roasting pan covered in foil. Do it right before serving for maybe 30 minutes or so. You could also make your 'ends' if you are doing that in the oven on a higher temp uncovered for about 30, then you could probably just turn off the oven or down to 200 and warm the ribbies just from the resident heat. I'm not saying I've done this, but this is how I would probably do it. Good luck! Show pics! |
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03-04-2018, 07:30 PM | #8204 | |
Full Fledged Farker
Join Date: 07-03-10
Location: Shreveport, LA
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Well, here they are. Stayed simple on the rub. SPG + chili powder and a pinch of clove. Sent from my iPhone using Tapatalk
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Weber Kettle 22.5, Weber Genesis Silver, PBC, 18.5 WSM, Large BGE |
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03-04-2018, 07:34 PM | #8205 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Good for you, you left the best parts on!
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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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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