MMMM.. BRISKET..
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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 03-14-2018, 11:07 PM   #8281
Kanco Connection
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Amen to that! Beautiful ribs.
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Old 03-15-2018, 12:40 AM   #8282
ssv3
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Quote:
Originally Posted by Kanco Connection View Post
Oh yeah. Giddyup. Looking forward to the finished product.
Finally getting a chance to post the soup I made last night. Rain was coming down pretty hard where I'm at so was the perfect meal

Chicken thighs seasoned with Everglades Heat



On skewers and hanging in the PBJ





Getting nice color



Ready



Deboned, skinned and pulled



Broth ready so dumped the chicken and hominy in





Served

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Old 03-15-2018, 10:17 AM   #8283
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Looking good, Sako!
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Old 03-15-2018, 01:51 PM   #8284
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^^^^

Way to start contributing. I love it. Welcome!!
Thanks!! Now if I could just figure out how to resize pics. Since photobucket went down I've been using Imgbb to host, but i can't edit them :(
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Old 03-15-2018, 02:28 PM   #8285
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Try Imgur....easy to resize at the time you post:

filename.jpg is just changed to filenameX.jpg where X =

L - Large
M- Medium
G- Giant
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Old 03-15-2018, 02:45 PM   #8286
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RO briqs on sale for $5. Anybody have strong feelings for how they perform on the PBC?
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Old 03-15-2018, 03:06 PM   #8287
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Reading the current thread about getting a "soft bark" like Franklin's is pretty interesting since I'm reading through all of these suggestions/arguments while thinking to myself "just cook your brisket in a PBC".
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Old 03-15-2018, 03:34 PM   #8288
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RO briqs on sale for $5. Anybody have strong feelings for how they perform on the PBC?
I've used them and like them less than KBB...I think they give an off flavor.

For me:

Stubbs
KBB
RO

But they will work in a pinch.....no issues with temp control or odd burn patterns...just don't like the flavor as much.
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Old 03-15-2018, 03:39 PM   #8289
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Originally Posted by Stlsportster View Post
I've used them and like them less than KBB...I think they give an off flavor.

For me:

Stubbs
KBB
RO

But they will work in a pinch.....no issues with temp control or odd burn patterns...just don't like the flavor as much.
Thanks, Sportster. I've got a garage full of Weber and KBB from last year's sales. If it's not excellent I'll pass. I appreciate the help.
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Old 03-15-2018, 04:12 PM   #8290
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I think Royal Oak is fine on my Webber grill, but I don’t care for it on my PBC. It burns unevenly in my experience.
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Old 03-15-2018, 04:28 PM   #8291
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I think Royal Oak is fine on my Webber grill, but I don’t care for it on my PBC. It burns unevenly in my experience.
That's good insight. Thanks.
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Old 03-15-2018, 08:09 PM   #8292
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I think Royal Oak is fine on my Webber grill, but I don’t care for it on my PBC. It burns unevenly in my experience.
X2 here. First time I got my barrel I had royal oak at home, so that's what I used. Burned way to hot and couldn't control it at all. I only use kingsford now.
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Old 03-16-2018, 02:04 PM   #8293
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Has anyone ever used Rockwood lump charcoal in their PBC? Just wondering how it performs.
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Old 03-16-2018, 09:11 PM   #8294
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Originally Posted by NKSmoke View Post
Has anyone ever used Rockwood lump charcoal in their PBC? Just wondering how it performs.
Most don't use lump exclusively in the PBC. But there are a few people who will mix in with a ratio of about 25% lump 75% charcoal.

I've never used Rockwood lump before but if you've used it in other cookers with success it'll probably work fine as described above. I just wouldn't recommend cooking with only lump.
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[url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url]
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Old 03-16-2018, 09:13 PM   #8295
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That soup looks delicious Sako....and I'm not even a "soup" guy!
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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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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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