Pit Barrel Cooker (PBC) Appreciation Thread - Page 549

SirPorkaLot · 03-08-2018, 02:55 PM

Quote:

Originally Posted by ssv3

I love it! It's not only for beef and pretty much goes on anything. It's a kicked up s&p with portabella mushrooms, celery, roasted garlic. Not overwhelmed with salt either like some rubs and as a matter of fact depending what I'm cooking I sprinkle some extra salt. It's good stuff.

Thank you for the good words and recommendation!

I too have come to use it as an all purpose everything seasoning.
From ribs to eggs to roasted cauliflower.

BigKing · 03-08-2018, 03:44 PM

Thanks, Sako. Been seeing it mentioned here a few times in the last day or so. Piqued my interest.

Rib Rub · 03-08-2018, 03:52 PM

Quote:

Originally Posted by ssv3

I love it! It's not only for beef and pretty much goes on anything. It's a kicked up s&p with portabella mushrooms, celery, roasted garlic. Not overwhelmed with salt either like some rubs and as a matter of fact depending what I'm cooking I sprinkle some extra salt. It's good stuff.

I am going to grab some for sure!!

Also if you like Garlic, I found this stuff last year and love it. Krazy Janes Mixed up Garlic. Great for making homemade pizza, Garlic bread and all that jazz. We made Garlic bread last night and it was fantastic.

ssv3 · 03-08-2018, 04:00 PM

Quote:

Originally Posted by Rib Rub

I am going to grab some for sure!!

Also if you like Garlic, I found this stuff last year and love it. Krazy Janes Mixed up Garlic. Great for making homemade pizza, Garlic bread and all that jazz. We made Garlic bread last night and it was fantastic.

Love garlic and that def looks good. Thanks for the heads up.

Rib Rub · 03-08-2018, 04:24 PM

Question on the Pit Barrel cooker and I am sure it has been asked. Do you lose temps with the holes for the rod iron? Do you plug them?

Coat · 03-08-2018, 04:29 PM

hey have any of y'all cooked salmon or other fish in the PBC? will it stink up the barrel forever and ever?

Kanco Connection · 03-08-2018, 04:34 PM

Quote:

Originally Posted by Rib Rub

Question on the Pit Barrel cooker and I am sure it has been asked. Do you lose temps with the holes for the rod iron? Do you plug them?

Leave the rods in, generally speaking. Take 'em out=temps raise considerably. Only do that if you're trying to get well into the 300's.

Kanco Connection · 03-08-2018, 04:38 PM

Quote:

Originally Posted by Coat

hey have any of y'all cooked salmon or other fish in the PBC? will it stink up the barrel forever and ever?

I'd say no, but never done it. Sportster has. I think Sako has, too. I betcha they'll chime in sometime.

Bob C Cue · 03-08-2018, 04:51 PM

I've cooked salmon several times and never noticed any smell the next time I used it. i generally cook on cedar planks or foil. Give it a try! Bet you love how it comes out.

Kanco Connection · 03-08-2018, 05:31 PM

...almost finished with the entire thread....can see the finish line....I can do this.....

ssv3 · 03-08-2018, 06:08 PM

Quote:

Originally Posted by Kanco Connection

...almost finished with the entire thread....can see the finish line....I can do this.....

You're truly a hero Kanco!

Kanco Connection · 03-08-2018, 06:28 PM

Thanks Sako! I make sure I stay hydrated when reading the PBCAT. That's the key to powering through.

Coat · 03-08-2018, 06:40 PM

I worked out most of the other kinks but I still have to flip my meat on the pbj if I'm using the grate or it browns unevenly. Anybody else?

ssv3 · 03-08-2018, 07:04 PM

Fish are fine. I've done them plenty and if you find anything lingering than give it a high temp burn to "sterilize" it. Haven't had the need to though.

They get happy in there. Except the lone one.

ssv3 · 03-08-2018, 07:08 PM

Quote:

Originally Posted by Kanco Connection

Thanks Sako! I make sure I stay hydrated when reading the PBCAT. That's the key to powering through.

Oh! 10-4 on that.

03-08-2018, 03:44 PM	#8222
BigKing Full Fledged Farker Join Date: 06-27-16 Location: Belmont Shore, CA	Thanks, Sako. Been seeing it mentioned here a few times in the last day or so. Piqued my interest. __________________ Blackstone 36"/The Pit Barrel Cooker/Akorn Jr.

03-08-2018, 04:24 PM	#8225
Rib Rub Take a breath! Join Date: 02-19-18 Location: Cape May NJ Name/Nickname : Dave	Question on the Pit Barrel cooker and I am sure it has been asked. Do you lose temps with the holes for the rod iron? Do you plug them? __________________ MAK 2 Star General Pellet, Camp Chef WW pellet with sear box,Pit Barrel Cooker Weber Genesis

03-08-2018, 04:29 PM	#8226
Coat is one Smokin' Farker Join Date: 05-07-14 Location: Nashville	hey have any of y'all cooked salmon or other fish in the PBC? will it stink up the barrel forever and ever? __________________ too many cookers. don't judge me, you're a junkie too.

03-08-2018, 04:51 PM	#8229
Bob C Cue Quintessential Chatty Farker Join Date: 05-16-14 Location: St. Louis, MO	I've cooked salmon several times and never noticed any smell the next time I used it. i generally cook on cedar planks or foil. Give it a try! Bet you love how it comes out. __________________ MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke [I]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[/I].

03-08-2018, 05:31 PM	#8230
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	...almost finished with the entire thread....can see the finish line....I can do this..... __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

03-08-2018, 06:28 PM	#8232
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	Thanks Sako! I make sure I stay hydrated when reading the PBCAT. That's the key to powering through. __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

03-08-2018, 06:40 PM	#8233
Coat is one Smokin' Farker Join Date: 05-07-14 Location: Nashville	I worked out most of the other kinks but I still have to flip my meat on the pbj if I'm using the grate or it browns unevenly. Anybody else? __________________ too many cookers. don't judge me, you're a junkie too.

03-08-2018, 07:04 PM	#8234
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Fish are fine. I've done them plenty and if you find anything lingering than give it a high temp burn to "sterilize" it. Haven't had the need to though. They get happy in there. Except the lone one. __________________ 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)