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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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09-28-2020, 11:20 AM | #9932 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Flipping through old photos recently. Although my OG PBC has moved on I still recommend PBC as a first cooker and to those who want great food with no fuss. I was cleaning her up to paint. Original powder coat had to repaint occasionally.
Sold quickly
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top Last edited by 16Adams; 10-21-2020 at 07:06 PM.. |
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10-08-2020, 02:33 PM | #9933 |
Knows what a fatty is.
Join Date: 12-05-18
Location: Butternut, Wi
Name/Nickname : Jim
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After having a Siezure and going down the steps of my deck on top of Jr. Luckily not lit. I finally got my replacement barrel and lid today. Not sure what's on the menu yet this weekend other than a cpl fatties but she'll get a workout I know that. This thread must be slowing down, took a while to find it.
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If you always do what you've always done, you'll always get what you've always gotten. Weber 26, PBC Jr |
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10-08-2020, 03:00 PM | #9934 |
is Blowin Smoke!
Join Date: 03-14-19
Location: Northwestern PA
Name/Nickname : Joe
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I hope you fared better than the barrel...
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Joe A1 Competition Smoker; Meadow Creek 96; Oklahoma Joe's Bronco (gone but not forgotten); Weber 26" & 22" Kettles; Camp Chef XXL Pellet Smoker; Blackstone 22" Portable; Weber 300 Series Gasser; Masterbuilt 30" Electric Cabinet |
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10-13-2020, 09:59 AM | #9935 |
On the road to being a farker
Join Date: 04-27-20
Location: Luzerne
Name/Nickname : Goose
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Loaded 4 butts into the Barrel this morning. Freddies is still running them at $0.99# so decided it was time to smoke some for the family. I've never done 4 at a time in there, it's a bit crowded.
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WeberPortable-Weber18&22Kettles-PitBarrelCooker-Classic OKJoe - HomebuiltOffsetStickBurner |
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10-13-2020, 10:03 AM | #9936 |
Full Fledged Farker
Join Date: 03-25-16
Location: Andover, MA
Name/Nickname : Jeff
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waiting for some pictures tonight!
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Pit Barrel Cooker; Weber 22" Kettle; Gabbys Grill attachment; Weber Spirit Gas Grill |
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10-13-2020, 11:13 AM | #9937 |
Got Wood.
Join Date: 08-27-20
Location: Colorado
Name/Nickname : C
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Wow, lots of info in here. Anyone got some like must know pitbarrel tips n tricks? Been using mine since late March and love it.
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10-13-2020, 11:22 AM | #9938 |
On the road to being a farker
Join Date: 04-27-20
Location: Luzerne
Name/Nickname : Goose
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3 hours in and we're at 106° - I'll be surprised if they get to temp in there. Thinking I'll need to oven them for a couple hours.
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WeberPortable-Weber18&22Kettles-PitBarrelCooker-Classic OKJoe - HomebuiltOffsetStickBurner |
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10-13-2020, 11:23 AM | #9939 |
On the road to being a farker
Join Date: 04-27-20
Location: Luzerne
Name/Nickname : Goose
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Take the time to work your way through this thread. There is all kinds of info buried in here.
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WeberPortable-Weber18&22Kettles-PitBarrelCooker-Classic OKJoe - HomebuiltOffsetStickBurner |
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10-15-2020, 03:22 PM | #9940 |
Got Wood.
Join Date: 08-27-20
Location: Colorado
Name/Nickname : C
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Made my way through most of this. Cool seeing you guys evolve with the barrel over time. I really need to be more foodie and share some pictures with you guys, but normally i get a bit buzzed and forget lol.
Anyways I run RO lump pretty much always. I use Western wood, currently got hickory, mesquite, pecan, and apple. Pecan is my favorite to combine with, really good with a little mesquite. Much like everyone else prior: Hanging is superior for that self baste effect. I do borrow a trick from Harry Soo and use a little wood to make a highpoint when on the grates so moisture can toll off. Ive found wrapping anything hanging to be a PITA so I dont wrap unless putting it on the grates. Otherwise I've used this badboy 3-4 times a week since I got it. Done everything from wings, whole chicken, salmon, brisket, porkchops, pork butt, tri-tip, shrimp, leg of lamb, all kinds of ribs and still get excited whippin out the chimney starter. |
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10-15-2020, 10:07 PM | #9941 |
is One Chatty Farker
Join Date: 06-28-17
Location: Colorado Springs, CO
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look forward to some pics, CB
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Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser |
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11-20-2020, 10:18 AM | #9942 |
Full Fledged Farker
Join Date: 03-25-16
Location: Andover, MA
Name/Nickname : Jeff
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Not sure if anyone saw my other post but I learned how to bump THIS thread, anywho....
I'm smoking bone in short ribs (cut down english and shorter than full bone not the whole plate) this weekend and I'm planning at about 160° to braise the ribs in a mix of cider and hard cider. My question is roughly how long do you think the ribs will take to get to 200°ish/tender? I've done shorts ribs before and they took 7 hours total in my PBC. Would you think similar time or will braising speed up the cook?
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Pit Barrel Cooker; Weber 22" Kettle; Gabbys Grill attachment; Weber Spirit Gas Grill |
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11-25-2020, 12:50 PM | #9943 |
Found some matches.
Join Date: 09-15-16
Location: Monroe, Ohio
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Gotta turkey issue
Not sure how I managed to mess this up but I did.. It was obvious they did not have my order ready when I arrived but I brought home the two much larger than i ordered fresh bone-in turkey breast from Whole Foods (i like to refer to them as Whole Paycheck) But I digress. I had many jobs on my wife's punch list yesterday so I got in a really big hurry and cut out the backbone of the breast. Was really stoked about using my newly purchased turkey hangers but now don't have that opportunity. While I was applying the dry brine I experimented with trussing the bird to the hanger. Not much success. So i have decided my only way forward is probably to spatchcock the breast. Do you more experienced Pit Barrel guys think the hooks will hold only the breasts with out the added support of the wings? This is only the second turkey cook I have ever done. Last time I tried them on the grate and they were smaller. They were touching the lid I think and turned out a bit dry. Good but dry-ish. I need help fellas.
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11-25-2020, 07:08 PM | #9944 |
Full Fledged Farker
Join Date: 04-13-15
Location: MA
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The hooks alone are fine.
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12-20-2020, 02:22 AM | #9945 |
On the road to being a farker
Join Date: 04-29-14
Location: Victorville, CA
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I got a 25 pound pork leg I'm doing for Christmas. My problem is that I'm gonna cook it on the grate a it's an overnight cook, I may fall asleep for a bit, and don't want to worry about the hooks not holding. It fits on the grate, but I can't get the rods in. If I plugged up three holes with foil would one hole open be the equivalent to the space left when all four holes are filled with rods, or should I half way fill out the fourth hole?
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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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