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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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07-22-2015, 04:32 PM | #841 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Does anyone else see bats?
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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07-22-2015, 07:00 PM | #842 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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I see some awesome looking chicken legs and wings cooked perfectly on a PBC...
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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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07-22-2015, 07:08 PM | #843 |
is One Chatty Farker
Join Date: 05-05-14
Location: Winter Park, FL
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I see a holy horseshoe on the far right!
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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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07-24-2015, 07:21 PM | #844 |
Found some matches.
Join Date: 09-22-14
Location: Liberty, MO
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Question folks, have any of you hung a pork butt all the way through without wrapping and setting on the grate? Not a fan of wrapping but I don't want the thing falling in the fire, either.
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07-24-2015, 07:26 PM | #845 | |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Quote:
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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07-26-2015, 10:12 PM | #846 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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Made a complete meal tonight in the PBC. Ribs, corn and sweet potato. Heres a couple pics and a link to the cook thread. Turned out awesome!
Cook thread: http://www.bbq-brethren.com/forum/sh...d.php?t=214858 Plated
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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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07-28-2015, 03:40 PM | #847 |
Full Fledged Farker
Join Date: 06-18-15
Location: Auburn, Il
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i just received my PBC!!!! im excited to get started on it, but it will have to wait until thursday before i start.
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(2020) 26” Weber glen blue (2018) 22” WSM (2015) PBC (2014) 22" Weber kettle |
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07-28-2015, 03:51 PM | #848 |
Found some matches.
Join Date: 09-22-14
Location: Liberty, MO
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Cooked on my new PBC twice this weekend. This thing is tank. VERY happy so far.
Let's start with the burn. I got over 8 hours on a full basket, and could have pushed it to 10 hours had I not been ready to be done for the night. Next day, started with around half a basket. Got 8 hours, and was still holding at 260 when I opened the lid so it would burn out. I LOVE how you can crack the lid for a few minutes to get the temp up. I can tell the amount of time you let your coals go in the PBC with the lid off to start affects the burn A LOT. I did 15 minutes the first time, and had temps on the higher end before it settled in. I only did 12 minutes the second time, and had to crack the lid a few times to keep the temp from falling out in the first couple hours (and when I say 'falling out', I mean drop below 240-250). My only concern will be keeping the pit under control when I need to open the lid and check several items at once. You have to work fast, or when you replace the lid it will shoot up to 350. I can just see potential issues when I'm trying to fish 8 racks of ribs out to check tenderness. Guess you just have to work quickly and get that lid back on. Overall this cooker is a beast. Glad I went this route instead of going back to a WSM. IMG_0792.jpg |
1 members found this post helpful. |
Thanks from:---> |
07-28-2015, 03:52 PM | #849 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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Congrats! You will love cooking with the PBC! Let us know how the first cook goes.
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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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07-28-2015, 03:59 PM | #850 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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JBurn, are you lighting your coals with lighter fluid or a chimney? If you are using a chimney you DON'T need to leave the lid off for any time frame once you dump the hot coals over the unlit coals. Just dump and put the lid back on.
Also, if you are gonna leave the lid off to check several meats, cover your intake with a leather glove or something similar, take the lid off and check your meat, them put the lid back on and wait about 5-10 minutes and the temp should not run up on you like that. I've never had mine hit 350 after checking meat but it has gone to about 320. That's when I started the glove trick. Hasn't passed 300 on me since then and the temp will drop back down pretty quick.
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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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07-28-2015, 04:35 PM | #851 | |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Quote:
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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07-28-2015, 04:59 PM | #852 |
On the road to being a farker
Join Date: 09-07-14
Location: Rochester
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Welcome to the club, im a new memeber too, barely a month in, this thing is frigging awesome. You will love it.
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Copper Weber Performer Deluxe | Weber Jumbo Joe| Pit Barrel Cooker (newest to the family) |
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07-28-2015, 05:52 PM | #853 | |
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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Thanks from:---> |
07-28-2015, 09:17 PM | #854 |
Got rid of the matchlight.
Join Date: 07-20-15
Location: Pasadena, MD
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My First Cook
Used the PBC for the 1st time this past weekend. Did st louis ribs and a whole chicken. Just getting around to posting pics now. This has to be the easiest coal cooker I've ever used. I followed the instructions exactly, even the videos from the web site for the specific meat. Full basket of charcoal, 8 ounces of Weber Hickory Chunk evenly spread out, and lit 40 briquettes in my chimney. I had my thermoworks probe in the whole time just to be certain about the cooker temp. Did the ribs first, after I hung them temp was about 290. It fell to about 247 then slowly climbed back up to 288 over the 3 hour cook. I didn't mess with the cooker at all. Pulled the ribs off and hung the chicken. Temp was steady at 270 for the 2 hour cook. The last 10 minutes, I place the grill grate over the hanging bars right side up. The handles of the grate made a gap at the lid and I was able to get the temp up to 350. I was trying to crisp up the skin. The skin didn't get as crispy as I like, next time I'll try 15 minutes. Bottom line, the PBC gives amazing flavor and you can't beat the simplicity. Can't wait until the next cook.
We ate the ribs too fast and I forgot to get a picture of the whole rack. lol. |
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Thanks from: ---> |
07-28-2015, 09:28 PM | #855 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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To reiterate...Andrew posted that there is a hanging or spinning thread going on. Hang it or spin it! Basically any cook in a rotisserie or hung on/in a homemade or commercial brand cooker.
Ssv hangs in his PBC or his warmer cabinet in his Shirley Fabrication Bob hangs meat in his PBC Ebijack hangs meat in his UDS Larred rottiseries great meats on his homemade rotisserie camping kit I hang lots of food in my Jumbo mini cooker and spin/hang meats and veggies on another. There are so many neat setups to hang and spin, hopefully we'll all get some ideas on how to improve what we do now! http://www.bbq-brethren.com/forum/sh...d.php?t=214632
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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Thanks from:---> |
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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