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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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01-27-2018, 10:50 AM | #8042 |
Knows what a fatty is.
Join Date: 10-18-17
Location: Fuquay Varina, NC
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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.
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01-27-2018, 01:59 PM | #8043 |
Banned
Join Date: 04-11-16
Location: Fayetteville, AR
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I typically do pretty well in chicken and cook it exclusively on PBC. What is your plan?
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01-27-2018, 02:40 PM | #8044 |
Knows what a fatty is.
Join Date: 10-18-17
Location: Fuquay Varina, NC
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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...
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01-27-2018, 02:52 PM | #8045 | |
Banned
Join Date: 04-11-16
Location: Fayetteville, AR
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Quote:
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. |
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Thanks from:---> |
01-27-2018, 02:56 PM | #8046 | |
Knows what a fatty is.
Join Date: 10-18-17
Location: Fuquay Varina, NC
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Quote:
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01-27-2018, 03:03 PM | #8047 |
Banned
Join Date: 04-11-16
Location: Fayetteville, AR
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I cook in foil the whole time. Like a stick of butter cut into 8-10 squares (pats)!
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01-27-2018, 07:54 PM | #8048 |
Got Wood.
Join Date: 02-24-17
Location: Lk, nj
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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 |
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01-27-2018, 07:57 PM | #8049 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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45 minutes
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01-27-2018, 08:01 PM | #8050 |
Got Wood.
Join Date: 02-24-17
Location: Lk, nj
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01-27-2018, 11:46 PM | #8052 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Love the way you roll RS. Killer grub!
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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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Thanks from:---> |
01-29-2018, 02:31 PM | #8055 |
Full Fledged Farker
Join Date: 06-27-16
Location: Belmont Shore, CA
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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!
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Blackstone 36"/The Pit Barrel Cooker/Akorn Jr. |
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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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