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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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Old 04-16-2018, 03:09 PM   #8566
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Thanks! I was going to ask what you think of doing steaks on it. Amazing! I was convinced there would be no way to get a nice crust on steak with the fire so far away.
So long as your fire is hot.

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Old 04-17-2018, 09:40 AM   #8567
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that's right I remember seeing the beautiful photo posted a while back! Any differences you can pinpoint cooking it on the pbc vs. say a weber kettle?
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Old 04-17-2018, 10:10 AM   #8568
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that's right I remember seeing the beautiful photo posted a while back! Any differences you can pinpoint cooking it on the pbc vs. say a weber kettle?
Basically, it's like doing direct and indirect at the same time. End to end pink on the inside and a beautiful crust simultaneously. Works great on thick cuts especially. Raised grate works nice.
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Old 04-17-2018, 12:48 PM   #8569
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Love that PBC steak photo, Sako. Just to be clear, are you doing a type of reverse sear on that steak (lower heat followed by max heat)? Or are you going full fire from the start? And what's your experience hanging a thick steak vs. on the grate--any insight? Maybe your original thread gives details--haven't found it yet.
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Old 04-17-2018, 01:25 PM   #8570
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Love that PBC steak photo, Sako. Just to be clear, are you doing a type of reverse sear on that steak (lower heat followed by max heat)? Or are you going full fire from the start? And what's your experience hanging a thick steak vs. on the grate--any insight? Maybe your original thread gives details--haven't found it yet.

Thanks Kanco! It's full fire from the get go. I prefer hanging since that allows the meat maximum exposure to heat on all side as heat rises. Plus no grill marks for a TD or something. The lid goes on and off depending how much color, bark and doneness you're looking for.

With the above steak, it was a "your best grill shot" throwdown so I didn't want to poke a hole in the steak with a pull sobi laid it on the grate. Basically went pretty with that one.

I usually hook when the steaks are thick enough. It's basically a judgement call on regular cooks since I don't want to deform the steaks either. Thin enough and the shape gets screwed.
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Old 04-17-2018, 01:33 PM   #8571
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Old pics but as an example something like a tomahawk or tried tip I hang. PBC kicks ass on large cut grilling.



They come out just killer

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Old 04-17-2018, 02:15 PM   #8572
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Thank you. Defnitely going to try this.
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Old 04-17-2018, 04:10 PM   #8573
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Agreed. May have to hang a tri-tip this weekend.
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Old 04-17-2018, 05:27 PM   #8574
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Anybody do French Dip Sammy’s on the PBC?
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Old 04-17-2018, 07:29 PM   #8575
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Anybody do French Dip Sammy’s on the PBC?
I have and I followed Malcom Reeds Smoked French Dip sandwich recipe. It was delicious!
I had to use a foil 8" x 8" x 2" disposable pan to fit on the PBC for the Au Jus.
The Eye of Round sat naked on the grate. I'll make it again for sure.

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Old 04-18-2018, 10:07 AM   #8576
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I have and I followed Malcom Reeds Smoked French Dip sandwich recipe. It was delicious!
I had to use a foil 8" x 8" x 2" disposable pan to fit on the PBC for the Au Jus.
The Eye of Round sat naked on the grate. I'll make it again for sure.

Chad
I seen that last night. Looks great. I winded up doing a stove top with a recipe that mimicked Phiippe’s in LA? Never been so cannot compare, but when you want good Roast Pork and Beef South Philly!! Did turn out ok. Was quick and hit the spot! Going to try Malcom's recipe real soon.
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Old 04-18-2018, 10:55 AM   #8577
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Smoked some chickens on the PBC this past weekend and they turned out amazing. Can’t wait to use it again this weekend.











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Old 04-18-2018, 11:22 AM   #8578
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Man, those are gorgeous.
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Old 04-18-2018, 11:26 AM   #8579
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Man, those are gorgeous.
Thanks! They were also quite delicious! We cut one into pieces and ate it on Sunday night and shredded the others and I've had pulled chicken sandwiches all week. No complaints here!
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Old 04-18-2018, 11:50 AM   #8580
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Wow, those look amazing! The PBC is a chicken cooking machine!
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