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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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10-06-2015, 07:53 PM | #1426 | |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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Quote:
Very nice!
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My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url] |
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10-06-2015, 08:11 PM | #1427 | |
Full Fledged Farker
Join Date: 09-18-15
Location: Greenfield, Wi
Name/Nickname : Deebo
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Quote:
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Thanks from:---> |
10-06-2015, 08:23 PM | #1428 | |
Take a breath!
Join Date: 11-29-09
Location: Alabama
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Quote:
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PBC,2002 Weber Genesis Silver(rebuilt),GrillGrates, Party Q |
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10-06-2015, 10:41 PM | #1429 |
Full Fledged Farker
Join Date: 09-18-15
Location: Greenfield, Wi
Name/Nickname : Deebo
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Report from my first PBC cook
Overall the cook went well. I have some tweaking to do tho. I did a couple slabs of spare ribs. I put two different rubs on them. One was Meathead's Memphis Dust (with a couple tweaks) from Amazingribs.com.
The other was a Texas style rub that mainly consisted of pepper and salt. I added some chili powder, onion powder, garlic powder, chipotle paprika and a bit of mustard powder. I had some homemade sauce on standby. So, on to the cook. It started out gloriously: Got the charcoal going and it all went as planned. The intake is set at 1/4 open for my altitude. The coal was ready to rock inside the PBC after about 20 minutes so in went the ribs. I started checking them after 3 hours to see where they were at. At the 3.75 hour mark, I sauced them and let them go a bit longer to carmelize the sauce a bit. They were ready to be pulled after a bit more than 4 hours. I let them rest for about a half hour. Then I cut em up so the GF and I could get down!! They were definitely delicious. The GF likes them "fall off the bone" tender but they weren't quite there. They had a bit of chew to them which was beautiful. I'll admit that I would've liked them a bit more tender myself but I definitely was not disappointed. I probably could've left them hanging for another 15 or 20 minutes but I was friggen hungry!! I don't know if they would've stayed as moist if I would've let them cook longer so I'll have to figure out what tweaks to make for the next time. Here is the finished product prior to the ravaging of the bones! :) |
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10-07-2015, 01:29 AM | #1430 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Caught this on youtube. For folks that may need a table.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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10-07-2015, 09:54 AM | #1432 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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Very nice cook Deebo! You'll get it down quickly. It doesn't take much learning to get it right with the PBC!
__________________
My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url] |
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10-07-2015, 11:25 AM | #1433 |
is One Chatty Farker
Join Date: 05-05-14
Location: Winter Park, FL
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I'd steer clear of the table (as configured). It compromises the seal of the lid and will cause temps to climb (as the YouTube poster says late in his video). There are other ways to get the job done. I got this for $40 at HD.
It is easy to store, easy to set up and has many uses <gasp> apart from BBQ!
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Weber One-Touch Silver 22.5 (1995) Pit Barrel Cooker - Original Version Potjie Pot cast iron 5 Gallon Thermoworks Smoke, Red "Backlit" Thermopen, Red ChefAlarm, Red Thermopop |
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10-07-2015, 12:51 PM | #1434 |
Full Fledged Farker
Join Date: 09-18-15
Location: Greenfield, Wi
Name/Nickname : Deebo
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Thanks!! I think next time, I'll wrap em and let them rest in a cooler a bit after the cook. I think that's the step that missing. Unfortunately, I gotta wait about a week before I can fire it up again. I'll be doing some chicken halves then so I'm super pumped about that. I already have plans on doing more ribs, a pork butt, and I hope to tackle a brisket in November! :D
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10-07-2015, 07:56 PM | #1435 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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I don't think you need to wrap the ribs unless you just want to. Just cook'm a little longer. They'll get fall off the bone tender, trust me. Or experiment......do two racks and wrap one and let the other cook longer. I'd bet you'll get the same result as far as tenderness goes but you'll like the unwrapped better because of the texture of the bark.
One thing I learned quick is keep it simple. But hey, I'm not gonna knock you if you find a method you like!
__________________
My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url] |
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10-08-2015, 08:22 PM | #1436 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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Picked me up a 12 lb choice packer today from Walmart. Looks like I'll be doing a PBC brisket this weekend!
__________________
My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url] |
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10-08-2015, 09:16 PM | #1437 |
Full Fledged Farker
Join Date: 09-18-15
Location: Greenfield, Wi
Name/Nickname : Deebo
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Looking forward to seeing the pron from that cook!!
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Newest addition to the family: Franklin Offset Smoker OG Pit Barrel Cooker Camp Chef Smoke Vault 24" Weber Performer w/ Vortex and Slow-n-Sear Maverick ET-733 Maverick XR-50 Blue Superfast Thermapen |
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10-09-2015, 01:01 AM | #1439 |
Full Fledged Farker
Join Date: 10-05-14
Location: Cabot, AR
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PBC pizza
Pit Barrel is a pizza cooking machine.....very pleased with tonight's meal!
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Tags |
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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