dadsr4
somebody shut me the fark up.
- Joined
- Feb 8, 2010
- Location
- Howell, MI
This one is enough. What other brand of UDS has it's own thread? The info is better presented in one place, especially since comparisons between the two are inevitable.
Pit Barrel Cooker (PBC) Appreciation Thread
- Thread starter AClarke44
- Start date
Livermoron
MemberGot rid of the matchlight.
no need for a new thread. the original and jr. should be able to coexist...
Relax boys, it was a mere suggestion by Moose and I didn't just bust out with a new thread. :smile:
Tri tip's a thawin for tonight. :nod:
Tri tip's a thawin for tonight. :nod:
You never know. Noah's constantly adding to the PB accessory line. :thumb:
On the PBC I let the remainder of the charcoal just burn out unless I was using lump. I've found reusing lump is perfectly fine but not briquettes. Given how compact the fire basket on the PBJ is, the fuel requirement should be minimal.
Kanco Connection
is Blowin Smoke!
- Joined
- Jun 28, 2017
- Location
- Colorado...
Why not reuse briqs? Not hot enough? Too much variation in temp? Taste? Congrats on the purchase!
The inaugural cook as promised;
Pasture One grass fed, grass finished tri tip via Creekstone Farms
Weber briqs. Fancy but I like the resealable bag :-D
3.5lbs of it in the PBJ basket
Pulled about a half PBC chimney from the basket to start the fire
A cherry chunk
Naturiffic supply from the TD win arrived just in time
Used the Naturiffic Q-Salt to season the TT with
And we're smoking :razz:
Not for too long though
Pics don't do it justice. Not kidding you guys
Some with chimichurri
This is where I started playing with my food. Tri Tip hors d'oeuvres :grin:
Oh and you gotta love this time of year. Some Goose Island Bourbon County goodness and tonight's pick was Northwoods Stout for dessert
PBJ delivered as I thought it would even though I got a little rusty with PB cooking and needed a hotter fire to begin with. That's the downside of having different cookers and each requiring a different technique. I absolutely love this thing. :thumb:
To be continued with ribs and chicken tomorrow. :twisted:
Pasture One grass fed, grass finished tri tip via Creekstone Farms
Weber briqs. Fancy but I like the resealable bag :-D
3.5lbs of it in the PBJ basket
Pulled about a half PBC chimney from the basket to start the fire
A cherry chunk
Naturiffic supply from the TD win arrived just in time
Used the Naturiffic Q-Salt to season the TT with
And we're smoking :razz:
Not for too long though
Pics don't do it justice. Not kidding you guys
Some with chimichurri
This is where I started playing with my food. Tri Tip hors d'oeuvres :grin:
Oh and you gotta love this time of year. Some Goose Island Bourbon County goodness and tonight's pick was Northwoods Stout for dessert
PBJ delivered as I thought it would even though I got a little rusty with PB cooking and needed a hotter fire to begin with. That's the downside of having different cookers and each requiring a different technique. I absolutely love this thing. :thumb:
To be continued with ribs and chicken tomorrow. :twisted:
Oh and Sportster,
As requested
As requested
Stlsportster
Babbling Farker
It's just a little peewee.....
It's the Junior. LSG's got the Peewee. :becky:
Putting a rack of Kurobuta STL and chicken in it tomorrow. I dig it. :thumb: Perfect for tailgating and road trips.
D&D BBQ
Full Fledged Farker
- Joined
- Feb 3, 2016
- Location
- Redding, CA
Nice cook, Sako! You said you didn’t light enough charcoal which I suspected might happen. I use a full Weber quick-fire chimney in both my PBC and UDS and let run for 5 minutes after dumping the lit over the unlit with vents open wide/ rebar out which works for me but maybe the PBJ is a slightly different animal? Or are Noah’s directions the same?
Thanks Kanco!
Just not hot enough and depending on the brand but most all of them crumble.
Thanks DD!
My technique has been pretty much the same as yours in using the PBC. I guess using the Hunsaker for the past 3 mos I backtracked and ran the PB like a Hunsaker even though I cooked on PBC's for years. Not a big deal today but contrary to people thinking a drum is a drum is not the case. UDS and PBC are "operated" differently with the PBC starting off hotter then eventually settling at a temp and humming along. UDS on the other hand is slowly brought up to desired temp and then set to hum along. Just got rusty in a short amount of time, that's all. :-D
Kanco Connection
is Blowin Smoke!
- Joined
- Jun 28, 2017
- Location
- Colorado...
Nice cook, Sako. Looking forward to the rib n chicken cook. I'm trying to justify one for myself at this very moment...
Thanks fellas!
Ribs and chicken tonight with a little experimentation :-D
Kurobuta rack pre-season
Kurobuta spares with a homemade rub and two Naturiffic chicks. One of the chicks brined with Naturiffic Harvest dry brine and seasoned with Naturiffic Q-Salt and the other just seasoned with Q-Salt. Doing a brine vs non brine comparison.
Ribs and chicken tonight with a little experimentation :-D
Kurobuta rack pre-season
Kurobuta spares with a homemade rub and two Naturiffic chicks. One of the chicks brined with Naturiffic Harvest dry brine and seasoned with Naturiffic Q-Salt and the other just seasoned with Q-Salt. Doing a brine vs non brine comparison.
Stlsportster
Babbling Farker
Interested to see your thoughts on that brine. And whether you can fit all that stuff in that puny cooker!
I sure will.
Oh and talking about fitting? Comfortably. There is also sausage going in there soon. :nod: Just wait. :becky:
The next phase
