MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 01-27-2018, 08:32 AM   #8041
LloydQ
is Blowin Smoke!
 
Join Date: 12-12-16
Location: Vicksburg, MS.
Default

I have hung chickens from the grate itself and cooked on top. Still should be enough vertical clearance not to burn the fowl.
LloydQ is offline   Reply With Quote


Thanks from: --->


Old 01-27-2018, 10:50 AM   #8042
SouthernSmokeRings
Knows what a fatty is.
 
Join Date: 10-18-17
Location: Fuquay Varina, NC
Default

Planning on trying to do a practice competition chicken cook tomorrow afternoon. Never tried comp chicken or thighs on the PBC before so any pointers would be great.
SouthernSmokeRings is offline   Reply With Quote


Old 01-27-2018, 01:59 PM   #8043
pharp
Banned

 
Join Date: 04-11-16
Location: Fayetteville, AR
Default

Quote:
Originally Posted by SouthernSmokeRings View Post
Planning on trying to do a practice competition chicken cook tomorrow afternoon. Never tried comp chicken or thighs on the PBC before so any pointers would be great.
I typically do pretty well in chicken and cook it exclusively on PBC. What is your plan?
pharp is offline   Reply With Quote


Old 01-27-2018, 02:40 PM   #8044
SouthernSmokeRings
Knows what a fatty is.
 
Join Date: 10-18-17
Location: Fuquay Varina, NC
Default

Quote:
Originally Posted by pharp View Post
I typically do pretty well in chicken and cook it exclusively on PBC. What is your plan?
Planning to try to cut chicken tonight and brine chicken overnight. Will season tomorrow before I put on PBC. Not sure when I should sauce or what best method is. Open for feedback...
SouthernSmokeRings is offline   Reply With Quote


Old 01-27-2018, 02:52 PM   #8045
pharp
Banned

 
Join Date: 04-11-16
Location: Fayetteville, AR
Default

Quote:
Originally Posted by SouthernSmokeRings View Post
Planning to try to cut chicken tonight and brine chicken overnight. Will season tomorrow before I put on PBC. Not sure when I should sauce or what best method is. Open for feedback...
I would probably only brine 4-6 hours.

I do 55 min uncovered and 35 min covered running at 300. When I cover I add a stick of butter in pats (for 12 thighs) and about 1/4 cup liquid...usually apple juice or coke.

Then I set on rack, glaze with sauce, and back on for 10 or so min.
pharp is offline   Reply With Quote


Thanks from:--->
Old 01-27-2018, 02:56 PM   #8046
SouthernSmokeRings
Knows what a fatty is.
 
Join Date: 10-18-17
Location: Fuquay Varina, NC
Default

Quote:
Originally Posted by pharp View Post
I would probably only brine 4-6 hours.

I do 55 min uncovered and 35 min covered running at 300. When I cover I add a stick of butter in pats (for 12 thighs) and about 1/4 cup liquid...usually apple juice or coke.

Then I set on rack, glaze with sauce, and back on for 10 or so min.
Maybe I will just cut and prep tonight and brine in am. Guessing I should put in a foil pan to cook rather than put them on the grate? What do you mean by add butter in pats? Is that pans?
SouthernSmokeRings is offline   Reply With Quote


Old 01-27-2018, 03:03 PM   #8047
pharp
Banned

 
Join Date: 04-11-16
Location: Fayetteville, AR
Default

Quote:
Originally Posted by SouthernSmokeRings View Post
Maybe I will just cut and prep tonight and brine in am. Guessing I should put in a foil pan to cook rather than put them on the grate? What do you mean by add butter in pats? Is that pans?
I cook in foil the whole time. Like a stick of butter cut into 8-10 squares (pats)!
pharp is offline   Reply With Quote


Old 01-27-2018, 07:54 PM   #8048
rs242
Got Wood.
 
Join Date: 02-24-17
Location: Lk, nj
Default

Just trying to plan my cook for all the food to be ready the same time. I have my chicken up. How long u think 2 inch steaks will take to hit 120?


Sent from my iPhone using Tapatalk
rs242 is offline   Reply With Quote


Old 01-27-2018, 07:57 PM   #8049
Stlsportster
Babbling Farker

 
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
Default

45 minutes
Stlsportster is offline   Reply With Quote


Old 01-27-2018, 08:01 PM   #8050
rs242
Got Wood.
 
Join Date: 02-24-17
Location: Lk, nj
Default

Quote:
Originally Posted by Stlsportster View Post
45 minutes


Thanks, even if I’m keeping it closed?


Sent from my iPhone using Tapatalk
rs242 is offline   Reply With Quote


Old 01-27-2018, 11:34 PM   #8051
rs242
Got Wood.
 
Join Date: 02-24-17
Location: Lk, nj
Default


Pastrami

rs242 is offline   Reply With Quote


Thanks from: --->
Old 01-27-2018, 11:46 PM   #8052
ssv3
somebody shut me the fark up.

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
Default

Love the way you roll RS. Killer grub!
__________________
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)
ssv3 is offline   Reply With Quote


Thanks from:--->
Old 01-28-2018, 12:09 AM   #8053
rs242
Got Wood.
 
Join Date: 02-24-17
Location: Lk, nj
Default

Thanks getting use to my PBC. It really is a great machine.


Sent from my iPhone using Tapatalk
rs242 is offline   Reply With Quote


Thanks from:--->
Old 01-28-2018, 09:51 PM   #8054
Kanco Connection
is One Chatty Farker
 
Join Date: 06-28-17
Location: Colorado Springs, CO
Default

Looks like you already know it, RS. Attaboy.
__________________
Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser
Kanco Connection is offline   Reply With Quote


Thanks from:--->
Old 01-29-2018, 02:31 PM   #8055
BigKing
Full Fledged Farker
 
Join Date: 06-27-16
Location: Belmont Shore, CA
Default

That steak looks killer.

And I can't believe I've never thought of hanging from the grate itself. So obvious, yet never even crossed my mind.

Going to be cooking up a bunch of wings for the Super Bowl and maybe some pork belly burnt ends, but I'm doing a brisket first. Thinking about getting the brisket on at 5AM PST so it is ready to slice around game time or close to it. I'm going to want to keep rolling fresh wings out throughout the game so I have a couple of questions I'm hoping to get some help with:

1) Has anyone re-filled the coal basket around the six-seven hour mark in order to keep the party going? Did you just dump and light again or go through the entire process? I'm a bit worried about ash flying around inside the barrel.

2) When using normal kabob skewers for wings or cubed pork belly, what do you put on the bottom of the skewer to prevent the food from sliding off? Do you just wrap aluminum foil around it?

Thanks!
__________________
Blackstone 36"/The Pit Barrel Cooker/Akorn Jr.
BigKing is offline   Reply With Quote


Reply

Tags
hanging meat, Hooking meat, Noah Glanville, PBC, PBJ, pit barrel cooker, pit barrel junior, pork butt, set it and forget it

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:33 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts