Pit Barrel Cooker (PBC) Appreciation Thread

[Haole Pete]

Originally Posted by talls6

now I want to roast some garlic.

Goes great in mashed potatoes too. Although one time I decided I was going to branch out from the simple olive oil and salt, and try some spices on it. Seeing that it was beer-thirty, the first thing I sprinkled on was... you guessed it... garlic powder

Originally Posted by Bob C Cue

Got so busy entertaining guest that I forgot to take any pics of the finished product!

Tease...

[ssv3]

Happy 4th all!!

Brisket injected with broth/BlackOps and dusted with Black Ops



1st in



Fuel and flavor used



2nd up STL ribs: one rack S&P Texas style and the other with hot German mustard slather, Oakridge secret weapon p&c rub, SM Hooch, Cherry





Now we wait. Cheers!

[dadsr4]

Originally Posted by Bob C Cue

Got so busy entertaining guest that I forgot to take any pics of the finished product! But the butt turned very moist, tender and delicious. Don't you just hate when that happens! Happy 4th all!

Way to go Haole with that brisket! Looks and sounds great.

"Got so busy entertaining guest that I forgot to take any pics ".
Your priorities are right on track, in my opinion.
Good friends will do a lot of good, in the long run. Better than money in the bank.

[Haole Pete]

Originally Posted by ssv3

Now we wait. Cheers!

Man, that is one well-loved PBC! Mine looks like an operating room by comparison. Give me time.....


Tried a mini-project today, but failed. I'm looking for an easy way to hold the PBC lid for those few moments it's off while adding meat, etc.

(I realize in retrospect I coulda easily added a lid holder slot to the frame of my table while I was fabbing it. D'oh!)

So anyway, I got a "25-lb strength" magnet at Ace Hardware and screwed it to one of the 4x4 posts next to the grill, figuring I could just slap the lid to the 4x4 when needed. Unfortunately, the 25-lb rating is not in shear -- the lid slid slowly off.

So until I make it back to Ace to try a stronger magnet, I'm back to my vise...

[ssv3]

Brisket wrap time and rib spritz time

[PUNKem733]

Holy crap the noobs are having phenomenal cooks on the PBC! Keep it up!

I'm just gonna do 4 1.75" thick bone in ribeyes, and some sides. Keeping it simple, I hope I can get pics, if I don't get too drunk with friends.

[ssv3]

Originally Posted by Haole Pete

Man, that is one well-loved PBC! Mine looks like an operating room by comparison. Give me time.....


Tried a mini-project today, but failed. I'm looking for an easy way to hold the PBC lid for those few moments it's off while adding meat, etc.

(I realize in retrospect I coulda easily added a lid holder slot to the frame of my table while I was fabbing it. D'oh!)

So anyway, I got a "25-lb strength" magnet at Ace Hardware and screwed it to one of the 4x4 posts next to the grill, figuring I could just slap the lid to the 4x4 when needed. Unfortunately, the 25-lb rating is not in shear -- the lid slid slowly off.

So until I make it back to Ace to try a stronger magnet, I'm back to my vise...

Thanks Pete! My PBC's got some cooks under her belt. Travels with me and everything. Even used it for campfire and I know Noah advises against it.

I always improvise. Pretty sure there is patio furniture around sooo....




Speaking of improvisation I ran out of my usual spritz of apple juice and vinegar



Worked like a charm

[ssv3]

Originally Posted by PUNKem733

Holy crap the noobs are having phenomenal cooks on the PBC! Keep it up!

I'm just gonna do 4 1.75" thick bone in ribeyes, and some sides. Keeping it simple, I hope I can get pics, if I don't get too drunk with friends.

Yup!! Love it.

Lol that's the plan here as well. My buddy just invited me over for Q last minute so I'm loading everything up in the Cambro in a bit and out I go.

[Haole Pete]

Originally Posted by ssv3

Worked like a charm

The beer spritz is BRILLIANT!!!

[ssv3]

After all the feasting today I had the munchies so I'm posting as I'm tearing into a Baja style fish taco from down the street

S&P dry ribs



Sauced ribs



Brisket



Flat: Pass



Point: Pass



Ribs: Pass

[PUNKem733]

Jesus ssv3. Do we even need to say anything at this point? The smoke ring on the ribs really stuck out for me, incredible. How are S&P ribs? Obviously you glazed them so it's not just S&P flavoring.

You've gotta have the most cooks on a PBC by far. Your lid looks almost like a flat brim hat with the grease sticking out of the edge of the rim.

Is that a dollop of mustard in the pic of the perfect bite?

[Mrshaunyd]

It will be here Friday looking forward to it and possibly using it in a rib comp in August.

I just have one question though. I have always done foiled ribs but everything I have read said there is no need. So to the folks that have done comp should I try it without foil?

[talls6]

Wow SSV3 that looks amazing. Great job.

Well as a NOOB I guess I better get some cooks under my belt. For my 3rd cook in 3 days, decided to do some bacon wrapped, stuffed peppers. (both jalapeno and sweet) Some of is Minnesotan's don't like tings so hot doncha know..... it was for a neighborhood 4th of July/birthday gathering. Fit 34 in the PBC, 45 minutes later they came off. Was in such a hurry to get to the party, my only "after" shot was in the pan. They went fast and I got to tell a whole bunch of people about the PBC. Made a few fans of it already. Going out of town this weekend so it might be a couple weeks before I can fire it up again.
Thanks for the encouragement everyone.
Darren

[ssv3]

Originally Posted by PUNKem733

Jesus ssv3. Do we even need to say anything at this point? The smoke ring on the ribs really stuck out for me, incredible. How are S&P ribs? Obviously you glazed them so it's not just S&P flavoring.

You've gotta have the most cooks on a PBC by far. Your lid looks almost like a flat brim hat with the grease sticking out of the edge of the rim.

Is that a dollop of mustard in the pic of the perfect bite?

Lol Thanks! I've been passive lately with the PBC but I've used the heck out of it. Was going to fire up the stick burner and cook a bunch of other stuff but it was way too hot for stick burning yesterday. Gotta love the PBC days like these.

Actually I didn't sauce the S&P rack. Couldn't snap cut pics of it because it got hectic.

Believe it or not S&P is very good. The meat becomes the main star of the show. I've even done chicken in the PBC with just S&P and in all honesty probably the best chicken I've ever had.

And the dollop is a hummus dip. I had a loaded plate but and that's a glimpse of it.

[ssv3]

Originally Posted by Mrshaunyd

It will be here Friday looking forward to it and possibly using it in a rib comp in August.

I just have one question though. I have always done foiled ribs but everything I have read said there is no need. So to the folks that have done comp should I try it without foil?

Welcome to the club! Not a comp guy and some of the comp guys will chime in but no need for foil unless you're in a hurry to get them done. They come out amazing.

Originally Posted by talls6

Wow SSV3 that looks amazing. Great job.

Well as a NOOB I guess I better get some cooks under my belt. For my 3rd cook in 3 days, decided to do some bacon wrapped, stuffed peppers. (both jalapeno and sweet) Some of is Minnesotan's don't like tings so hot doncha know..... it was for a neighborhood 4th of July/birthday gathering. Fit 34 in the PBC, 45 minutes later they came off. Was in such a hurry to get to the party, my only "after" shot was in the pan. They went fast and I got to tell a whole bunch of people about the PBC. Made a few fans of it already. Going out of town this weekend so it might be a couple weeks before I can fire it up again.
Thanks for the encouragement everyone.
Darren

Thanks Darren! The ABT's look great. The PBC always draws a crowd. I must've sold 15+ by people just watching me cook on it. All of my friends have one and then their friends then their friends...