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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.


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Old 03-12-2018, 02:08 PM   #8251
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Thanks for this! I haven't cooked burger on the pbc yet as I wasn't convinced I'd get a decent char on it...sounds like if they lid is off long enough that's not an issue?


Absolutely! You'll get great char with the lid off. If you want nuclear temps I'd suggest lump charcoal as it burns at higher temps than briquettes.

Here's a contest I entered a couple of years ago and a steak I cooked on the PBC. Bring it up to temp with the lid closed then open the lid and let her rip for a nice curst. Fancy pics because the contest was "Your best grill shot"






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Old 03-12-2018, 02:40 PM   #8252
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Damn, Sako, that steak is a masterpiece!
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Old 03-12-2018, 03:20 PM   #8253
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Wait just a damn minute, Sako. That steak is freakin beautiful--using the PBC? Not possible! The color is gorgeous and the interior is a beautiful med rare from the looks of it. Didn't think the PBC could pull that color. I'm going to try that with some lump.
Q: What was the rub? Did you go with Carne Crosta to get that?
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Old 03-12-2018, 04:00 PM   #8254
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Damn, Sako, that steak is a masterpiece!
Thanks Lloyd!

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Originally Posted by Kanco Connection View Post
Wait just a damn minute, Sako. That steak is freakin beautiful--using the PBC? Not possible! The color is gorgeous and the interior is a beautiful med rare from the looks of it. Didn't think the PBC could pull that color. I'm going to try that with some lump.
Q: What was the rub? Did you go with Carne Crosta to get that?
Thanks Kanco! I've had some of my best off the PBC.

If I want end to end color (rare/med-rare/med) for thick cut steaks, tri tip and the like I always prefer to cook in the PBC/J or any drum smoker. I bring it up to temp slowly to my desired doneness, open the lid and let 'er roar. Sometimes it'll take a few mins for the temps to be raging hot so I'll remove the meat and once at the max heat level, I'll put it back on in order not to overshoot temps and ruin my meat after all that work.


This was two years ago so I think carne crosta was still in development and from what I remember it was just S&P. Plus with carne crosta I prefer direct heat or very hot griddle to release the oils of the coffee granules in that rub for the ultimate potential of that rub. Raw coffee taste no good.
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Old 03-12-2018, 05:39 PM   #8255
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Copy that. I'm going to try to get that kind of color on a PBC steak. Thanks for the insight.
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Old 03-12-2018, 07:13 PM   #8256
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Copy that. I'm going to try to get that kind of color on a PBC steak. Thanks for the insight.
You def will. You're kicking arse already by not skimping on charcoal so no reason you won't achieve a color like that. Those pics were taken with a DSLR so that's why the image is vivid. That's pretty much how they look each time and even the best smartphones can't match the quality of a real camera. Naturally.
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Old 03-12-2018, 07:22 PM   #8257
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Hi all! I just introduced myself in the Cattle Call forum, but I just ordered a PBJ after having smoked on a Weber kettle with a SlowNSear for the past two years. I'm excited to join y'all, even though I've only read since page 500 in this thread.
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Old 03-12-2018, 07:22 PM   #8258
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The only reason I would spring for a nice camera is to take pictures of BBQ. No joke.

Probably the biggest reason why I haven't even started looking at them haha.
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Old 03-12-2018, 10:33 PM   #8259
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Hi all! I just introduced myself in the Cattle Call forum, but I just ordered a PBJ after having smoked on a Weber kettle with a SlowNSear for the past two years. I'm excited to join y'all, even though I've only read since page 500 in this thread.
Welcome benuski! Glad you found this thread. You'll get just about all the info you need to know about cooking with a PBC or J reading this thread or asking questions. It's good to see another PBJ owner here now. We've only got a couple that I know of.
I know I speak for everyone here when I say we can't wait to see what you do with your new cooker!
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Old 03-12-2018, 11:09 PM   #8260
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^Seconded! Welcome, Benuski! Looking forward to you joining in.
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Old 03-12-2018, 11:10 PM   #8261
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4 pages to go......
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Old 03-13-2018, 12:23 AM   #8262
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The only reason I would spring for a nice camera is to take pictures of BBQ. No joke.

Probably the biggest reason why I haven't even started looking at them haha.
I believe you.
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Old 03-13-2018, 12:23 AM   #8263
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Hi all! I just introduced myself in the Cattle Call forum, but I just ordered a PBJ after having smoked on a Weber kettle with a SlowNSear for the past two years. I'm excited to join y'all, even though I've only read since page 500 in this thread.
Welocme!
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Old 03-13-2018, 12:24 AM   #8264
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4 pages to go......
Champagne is chilling.
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Old 03-13-2018, 06:30 AM   #8265
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Quote:
Originally Posted by benuski View Post
Hi all! I just introduced myself in the Cattle Call forum, but I just ordered a PBJ after having smoked on a Weber kettle with a SlowNSear for the past two years. I'm excited to join y'all, even though I've only read since page 500 in this thread.
Hey Benuski! Glad that you could join us!
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hanging meat, Hooking meat, Noah Glanville, PBC, PBJ, pit barrel cooker, pit barrel junior, pork butt, set it and forget it

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