MichiganBBQ
Knows what a fatty is.
- Joined
- Jun 2, 2013
- Location
- Dexter, Michigan
That's why you need the Blackstone Pizza Oven. That's how Sako does pizza!
I wish! Unfortunately not in my budget right now. Daycare costs are a real bitch. lmao
That's why you need the Blackstone Pizza Oven. That's how Sako does pizza!
Anyone try pizza on the Pit Barrel yet? What kind of temps can be reached? Any input would be greatly appreciated. Thanks!
Wow, I didn't know temps above 400-450 could damage the PBC. I was already planning my extreme mesquite lump inferno to try to replicate Sako's steak post from a couple pages back.
After a steam bath with some dark beer.
Just got it on Friday and gonna break it in with a whole chicken this afternoon!
(Don't worry, I'll move it to the ground before firing it up)
They all our of jr's right now. ..Welcome and congrats on the new PBJ! At least it sure looks to be a Junior.
Just got it on Friday and gonna break it in with a whole chicken this afternoon!
(Don't worry, I'll move it to the ground before firing it up)
Hey guys, long time no post. Yesterday I did my first brisket in my PBC. Rubbed with Pit Happens rub and at 160 wrapped in butcher paper with Kosmos Q brisket mop.
Took it to 204 at the thickest point in the flat to probe tender, and here's the result:
Not bad, but not as good as briskets I've done in my Performer or Hasty-Bake. I blame it on the meat itself, as it was Canada AA grade instead of AAA or Prime. Those two are very hard to find up here though, and when they're available they're big bucks ($10/lb+ !).
Here we go! Free range chicken from Kroger:
First hang!
Chugging away
Only one mild snafu so far: I tried to lower my chimney down into the barrel, and that did not work. The most of the lit coals missed the container, so I had to pull it out and grab the lit coals (luckily my wife got me really good grill gloves!). I'm smoking it with one chuck of apple wood, and I'll let you all know how it turns out!