The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine 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 11-14-2013, 03:11 PM   #1
16Adams
somebody shut me the fark up.

 
Join Date: 01-16-13
Location: USA
Default Por que, no? PBC

Found some decent baby backs at Albertsons. Fired up the pit barrel cooker. Amen.

Last edited by 16Adams; 06-01-2014 at 11:42 AM..
16Adams is offline   Reply With Quote


Thanks from: --->
Old 11-14-2013, 03:32 PM   #2
peeps
somebody shut me the fark up.

 
Join Date: 08-09-13
Location: Round Rock, TX
Default

Oh, hell yeah!
__________________
***** North Texas Brethren Bash - Spring 2015 - In Planning Now ***** (link)

- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is offline   Reply With Quote


Thanks from:--->
Old 11-14-2013, 04:21 PM   #3
Fwismoker
somebody shut me the fark up.

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, Indiana
Default

I'll take a couple of those bones plz..)))
__________________
Change the way you rotisserie for the BETTER!Cajun Bandit Kits for your WSM or Weber Kettle Now Available!



Visit OctoForks in Sales & Ventures

Website & Blog: www.octoforks.com
Fwismoker is offline   Reply With Quote


Thanks from:--->
Old 11-14-2013, 04:44 PM   #4
ssv3
somebody shut me the fark up.

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Default

It's almost a joke how good they come out each time.
__________________
LSG 24x30 V/O
DCS 36 Gasser
Vision Kamado PRO
Blackstone Griddle Retrofit
Blackstone Pizza Oven
WSJ(K), WGA(P) WJJ(CU)
PBC-Sold(She will be missed)
Hunsaker (on the way)
Kingsford Oval (restoration in progress)
"THE BLACKSTONE POSSE" Member
ssv3 is online now   Reply With Quote


Thanks from:--->
Old 11-14-2013, 05:04 PM   #5
16Adams
somebody shut me the fark up.

 
Join Date: 01-16-13
Location: USA
Default

Ssv3- ain't it the truth. It's almost like cheating. 3'45" from hanging to removal. Wrapped in foil and placed on kitchen counter took dog for 30" walk. Unwrapped and cut. I don't know why the PBC works as well as it does, but I'm dang glad it does.

Last edited by 16Adams; 06-01-2014 at 11:42 AM..
16Adams is offline   Reply With Quote


Thanks from:--->
Old 11-14-2013, 05:07 PM   #6
c farmer
Babbling Farker
 
Join Date: 06-13-13
Location: pa
Default

Awesome looking ribs.

Maybe I should make my uds so I can hang stuff in.
__________________
Adam

Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds.

Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.
c farmer is offline   Reply With Quote


Thanks from:--->
Old 11-14-2013, 05:14 PM   #7
16Adams
somebody shut me the fark up.

 
Join Date: 01-16-13
Location: USA
Default

I honestly don't know if it's the hanging or the 30 gallon drum, or the combination of the two but I highly recommend the process. Even for "non hangars" the Pitbarrelcooker website has meat preparation videos 3-10" in length for I think 10 most popular Q'd meats + pizza. I use the PBC prep method even when using my other cookers.
16Adams is offline   Reply With Quote


Old 11-14-2013, 05:35 PM   #8
Fwismoker
somebody shut me the fark up.

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, Indiana
Default

Quote:
Originally Posted by 16Adams View Post
I honestly don't know if it's the hanging or the 30 gallon drum, or the combination of the two but I highly recommend the process.
There is something about drum cooking that turns out the best ribs...i might enjoy them a tad more in my mini and 18" jumbo mini(close to the 30 gallon size) more than on my UDS but it's close. Smaller cooking chambers cooking directly over live coals can't be beat imo.
__________________
Change the way you rotisserie for the BETTER!Cajun Bandit Kits for your WSM or Weber Kettle Now Available!



Visit OctoForks in Sales & Ventures

Website & Blog: www.octoforks.com
Fwismoker is offline   Reply With Quote


Thanks from:--->
Old 11-14-2013, 05:38 PM   #9
ssv3
somebody shut me the fark up.

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Default

Quote:
Originally Posted by 16Adams View Post
I honestly don't know if it's the hanging or the 30 gallon drum, or the combination of the two but I highly recommend the process. Even for "non hangars" the Pitbarrelcooker website has meat preparation videos 3-10" in length for I think 10 most popular Q'd meats + pizza. I use the PBC prep method even when using my other cookers.
I believe it's the combo. I've tried it on the grate as well but yielded way better results by hanging. Since heat rises it just bastes the hung meat all around evenly and given the nice and tighty quarters/heat retention of a 30 gal drum, it produces awesome food.

At least that's my theory.
__________________
LSG 24x30 V/O
DCS 36 Gasser
Vision Kamado PRO
Blackstone Griddle Retrofit
Blackstone Pizza Oven
WSJ(K), WGA(P) WJJ(CU)
PBC-Sold(She will be missed)
Hunsaker (on the way)
Kingsford Oval (restoration in progress)
"THE BLACKSTONE POSSE" Member
ssv3 is online now   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Old 11-14-2013, 05:51 PM   #10
Big M1ke
is one Smokin' Farker
 
Big M1ke's Avatar
 
Join Date: 02-05-13
Location: North Wales Pa
Default

Gorgeous
__________________
Weber Performer Deluxe
Big M1ke is offline   Reply With Quote


Thanks from:--->
Old 11-14-2013, 06:12 PM   #11
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Default

Great looking bones.
sliding_billy is offline   Reply With Quote


Thanks from:--->
Old 11-14-2013, 06:38 PM   #12
BBQDaddio
is one Smokin' Farker
 
BBQDaddio's Avatar
 
Join Date: 08-23-13
Location: San Gabriel, CA
Default

Looks Delicious. My PBC has been neglected. Holiday Season is here and work has been nonstop. Gotta do something on the PBC this weekend. OR ELSE

Just sayin
__________________
Q-ING on my: PBC, Weber OTG & Cookshack - Shirley 24 x 55 Cabinet Trailer Model on order.
BBQDaddio is offline   Reply With Quote


Thanks from:--->
Old 11-14-2013, 06:39 PM   #13
jbuntingsr
Full Fledged Farker
 
jbuntingsr's Avatar
 
Join Date: 04-29-12
Location: Lincoln, De
Default

That looks great
jbuntingsr is offline   Reply With Quote


Thanks from:--->
Old 11-14-2013, 07:52 PM   #14
Carbon
is One Chatty Farker
 
Join Date: 08-24-08
Location: Los Angeles
Default

Something about hanging them in smaller drums. I've hung up to 6 slabs in my 16 gallon drum over Smokey Joe set up.
__________________
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....
Carbon is offline   Reply With Quote


Thanks from:--->
Old 11-14-2013, 08:45 PM   #15
Bonewagon
Babbling Farker

 
Bonewagon's Avatar
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Default

Nice ribs.
__________________
Jason

Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast and Accurate Blue Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Reply

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.





All times are GMT -5. The time now is 03:43 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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