Can’t screw up pork butt. I’d go that route if you’re not doing chicken. But you’re now obligated to take pics of the maiden cook.....
I agree with Kanco. If you can't do chicken, do a pork butt. Although, if you want a quicker cook do ribs!
Can’t screw up pork butt. I’d go that route if you’re not doing chicken. But you’re now obligated to take pics of the maiden cook.....
I agree with Kanco. If you can't do chicken, do a pork butt. Although, if you want a quicker cook do ribs!
Hey guys, so I got my PBC last week and it is great. I am 4 rib cooks in with 3 test cooks of 1 baby back rack each and one full cook of 8 racks.
Anyone have any solid lighting techniques? I am thinking of using multiple PBCs for catering gigs and want to have a foolproof lighting techique that my guys can use to consistantly light the cookers in a timely manner where there won't be any chemical charcoal flavors. I initially tried the method on the PBC site, and also tossed in some wood chunks, and the ribs on that cook were inedible.
Hey guys, so I got my PBC last week and it is great. I am 4 rib cooks in with 3 test cooks of 1 baby back rack each and one full cook of 8 racks.
Anyone have any solid lighting techniques? I am thinking of using multiple PBCs for catering gigs and want to have a foolproof lighting techique that my guys can use to consistantly light the cookers in a timely manner where there won't be any chemical charcoal flavors. I initially tried the method on the PBC site, and also tossed in some wood chunks, and the ribs on that cook were inedible.
Don't have PBC, but can't you dump in a 1/4 chimney of hot coals on top of your basket? Or just use a propane torch? Those are the methods I use on my kettle.
Don't have PBC, but can't you dump in a 1/4 chimney of hot coals on top of your basket? Or just use a propane torch? Those are the methods I use on my kettle.
Guys, I'm guessing many of you are already familiar with Crispy Cornell Chicken (same thing as roadside chicken?). I've made it many times on the kettle with very good results--it's a family favorite and is a staple of our rotation.
But.......first time on the PBC tonight and it was in a different class completely. The moisture of the meat, the crispy skin, the flavor, just fantastic. Kettle good for this. PBC way better. You really have to give it a go.
Hey, Joe! Congrats on the new addition. What do you mean they were inedible? The smoke flavor? Tough? Dry?
They tasted of lighter fluid and creosote i am guessing. I don't know if it was too much wood, or charcoal not being sufficiently lit, but I am guessing it is a combination of the 2. There was a lot of billowy smoke.
Like I said, I know how to use charcoal, just wanted to test it as directed from the company. I figure there may be some here that have a procedure that they have found works for them.
So that first cook, did it just like the PBC videos. I ignored any of my bbq and charcoal knowledge and wanted my first run to be just as PBC says, so I filled the basket with kbb, took out about 40 coals and put into the pbc chimney, had it lit for 15 minutes, coals were not completely ashed over to the top but dumped them in along with 4 good sized apple chunks and put the ribs right in. After about 2:40 pulled and glazed and back in another 30 minutes.
They tasted of lighter fluid and creosote i am guessing. I don't know if it was too much wood, or charcoal not being sufficiently lit, but I am guessing it is a combination of the 2. There was a lot of billowy smoke.
Like I said, I know how to use charcoal, just wanted to test it as directed from the company. I figure there may be some here that have a procedure that they have found works for them.
I think the problem was too much wood. I've found that the drippings will hit the wood and cause it to smolder which causes dirty smoke. It happens worse with bigger pieces of wood than the smaller prices. Also when you light your chimney let the coals get good and lit. I never go by time, always by how they look to determine when to dump them.
After reading and reading, I bought a PBC and it was delivered Wednesday. I made some quick cedar plank salmon on Thursday, and today I'm trying a brisket. It's a small one - right at 10 lbs pre-trimmed. Got it at Costco like I usually do. It's a Prime cut. It has a small point on it, but I didn't want to go big the first time out of the gate.
I currently live in Las Vegas, so I set the vent to 1/2 open. Temp got up to almost 350. Then I realized that my house is only at 2,500 elevation, so I throttled that back and I'm down to around 310 at the moment. It's also sunny and hot (big surprise right) which is keeping the heat up as well. Once it gets down under 300 I'll work on stabilizing it.
I bought some wood chunks but decided to hold off the first time. I also like to cook briskets without foil or paper, so we will see how that goes. I'm going to use my Bradley OBS with Auber PID to hold at 140 after venting.
I'll post pictures when everything is done. Shouldn't take long, given the temp and small size