Pit Barrel Cooker (PBC) Appreciation Thread - Page 519

Kanco Connection · 01-02-2018, 05:16 PM

Here is my victim. 1.4# ribeye from Walmart. Can't go Carne Crosta since I'm certain the necessary heat just won't be there to let that rub reach its potential. And I don't have enough faith in this experiment to go S&P alone. So I'm using Montreal to try to get it over the hump.

Kanco Connection · 01-02-2018, 05:42 PM

Hooked. First impression of the skewers is that they are solid and easy to work with. My main impression is that the meet feels much more secure than the last skewers I used. They're not going anywhere. Not that they could slide of anyway, but they also aren't going to slide into each other. You can position them in whatever spacing you desire and I think they'll stay right there. I think it's bc of the v-shape of the skewers.

Kanco Connection · 01-02-2018, 05:44 PM

hooked the ribeye too. Perhaps this works better on grate? I don't think it'll fall--won't get that tender, I think. I'm confident the PBC can give good flavor. Just concerned about the searing coming up...

Kanco Connection · 01-02-2018, 05:46 PM

Kanco Connection · 01-02-2018, 05:46 PM

I spent too much time with the lid off getting started, so temp is 310. I guess that's ok.

Bob C Cue · 01-02-2018, 05:47 PM

Nice work KC. Looking forward to finished pics!

Kanco Connection · 01-02-2018, 05:47 PM

Thanks Bob. More fire on the side close to intake. Doesn't usually happen but lid off probably contributed.

BigKing · 01-02-2018, 06:18 PM

KC- Very interested to see how this all turns out!

Did a fun butt cook with wings, brats and a naked fatty for NYE. Received a decent knife for Christmas so I decided to test it out by completely removing the fat cap on the butt. Glad to say that there was not a negative impact from doing so, the pork was as juicy and tender as always plus I increased by bark real estate. Will most likely remove the fat cap every time moving forward.

Kanco Connection · 01-02-2018, 07:06 PM

Quote:

Originally Posted by BigKing

KC- Very interested to see how this all turns out!

Did a fun butt cook with wings, brats and a naked fatty for NYE. Received a decent knife for Christmas so I decided to test it out by completely removing the fat cap on the butt. Glad to say that there was not a negative impact from doing so, the pork was as juicy and tender as always plus I increased by bark real estate. Will most likely remove the fat cap every time moving forward.

Sounds like a great cook, BK. Way to ring it in!

Kanco Connection · 01-02-2018, 07:14 PM

So the skewers are as good as advertised. Nothing amazing or revolutionary. They're skewers, so how exciting can they be? But I do like the quality, the design, the confidence the skewers give that what I put on there will stay exactly the way I position them. Easy. Good. I'm glad they were given to me as a gift.

Kanco Connection · 01-02-2018, 07:19 PM

The chicken kabobs were stupid-juicy. (new term? Only applies to grilling/smoking?). The recipe is nothing new for our house. But I did run into a timing problem. I was hanging the chicken and steak at the same time and the steak came up to sear-time before chicken was ready.

I could have finished the chicken on the GrillGrates along with the steak, but I really wanted to concentrate on steak for GrillGrates, so I finished chicken on the gasser. About 2 minutes per side on there and the result was incredible. Amazing chicken. Probably won't look like much, but rosemary ranch chicken kabobs on the PBC (and gasser) is legit.

Kanco Connection · 01-02-2018, 07:21 PM

$27 is kinda steep for 4 skewers, but nice as a gift.

Kanco Connection · 01-02-2018, 07:27 PM

I took the steak to just past 100*. That took about 45 minutes hanging for a ribeye that was 1.4# and about 1.5" thick. I took the lid off and put the GG's on, trying to get those puppies as hot as possible. I let em sit 10-15 minutes while the steak sat.

I got the thermogun out to measure the temp of the GG's. The highest I got was 431. (the highest I got at the time of the pic was 419)

Kanco Connection · 01-02-2018, 07:30 PM

OK, so how'd the GG's do? I was impressed. Better sear than I would have guessed for such a relatively low temp. As we all know, the best sear is an all-over sear-crust, which I did not get and I don't think is possible on PBC+GG's. But, I did get a nice result....

Kanco Connection · 01-02-2018, 07:33 PM

How bout the inside? It was very good. Not a perfect wall-to-wall, which is only attainable with other methods, but med rare for most of it. The hanging took it to just past 100* in 45 minutes at about 300, the sear on the GG's took about 6 minutes per side to get just shy of 130*.

01-02-2018, 05:16 PM	#7771
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	Here is my victim. 1.4# ribeye from Walmart. Can't go Carne Crosta since I'm certain the necessary heat just won't be there to let that rub reach its potential. And I don't have enough faith in this experiment to go S&P alone. So I'm using Montreal to try to get it over the hump. __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

01-02-2018, 05:42 PM	#7772
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	Hooked. First impression of the skewers is that they are solid and easy to work with. My main impression is that the meet feels much more secure than the last skewers I used. They're not going anywhere. Not that they could slide of anyway, but they also aren't going to slide into each other. You can position them in whatever spacing you desire and I think they'll stay right there. I think it's bc of the v-shape of the skewers. __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

01-02-2018, 05:44 PM	#7773
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	hooked the ribeye too. Perhaps this works better on grate? I don't think it'll fall--won't get that tender, I think. I'm confident the PBC can give good flavor. Just concerned about the searing coming up... __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

01-02-2018, 05:46 PM	#7774
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	__________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

01-02-2018, 05:46 PM	#7775
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	I spent too much time with the lid off getting started, so temp is 310. I guess that's ok. __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

01-02-2018, 05:47 PM	#7776
Bob C Cue Quintessential Chatty Farker Join Date: 05-16-14 Location: St. Louis, MO	Nice work KC. Looking forward to finished pics! __________________ MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke [I]Ephesians 2:8-9 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast[/I].

01-02-2018, 05:47 PM	#7777
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	Thanks Bob. More fire on the side close to intake. Doesn't usually happen but lid off probably contributed. __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

01-02-2018, 06:18 PM	#7778
BigKing Full Fledged Farker Join Date: 06-27-16 Location: Belmont Shore, CA	KC- Very interested to see how this all turns out! Did a fun butt cook with wings, brats and a naked fatty for NYE. Received a decent knife for Christmas so I decided to test it out by completely removing the fat cap on the butt. Glad to say that there was not a negative impact from doing so, the pork was as juicy and tender as always plus I increased by bark real estate. Will most likely remove the fat cap every time moving forward. __________________ Blackstone 36"/The Pit Barrel Cooker/Akorn Jr.

01-02-2018, 07:14 PM	#7780
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	So the skewers are as good as advertised. Nothing amazing or revolutionary. They're skewers, so how exciting can they be? But I do like the quality, the design, the confidence the skewers give that what I put on there will stay exactly the way I position them. Easy. Good. I'm glad they were given to me as a gift. __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

01-02-2018, 07:19 PM	#7781
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	The chicken kabobs were stupid-juicy. (new term? Only applies to grilling/smoking?). The recipe is nothing new for our house. But I did run into a timing problem. I was hanging the chicken and steak at the same time and the steak came up to sear-time before chicken was ready. I could have finished the chicken on the GrillGrates along with the steak, but I really wanted to concentrate on steak for GrillGrates, so I finished chicken on the gasser. About 2 minutes per side on there and the result was incredible. Amazing chicken. Probably won't look like much, but rosemary ranch chicken kabobs on the PBC (and gasser) is legit. __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

01-02-2018, 07:21 PM	#7782
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	$27 is kinda steep for 4 skewers, but nice as a gift. __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

01-02-2018, 07:27 PM	#7783
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	I took the steak to just past 100*. That took about 45 minutes hanging for a ribeye that was 1.4# and about 1.5" thick. I took the lid off and put the GG's on, trying to get those puppies as hot as possible. I let em sit 10-15 minutes while the steak sat. I got the thermogun out to measure the temp of the GG's. The highest I got was 431. (the highest I got at the time of the pic was 419) __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

01-02-2018, 07:30 PM	#7784
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	OK, so how'd the GG's do? I was impressed. Better sear than I would have guessed for such a relatively low temp. As we all know, the best sear is an all-over sear-crust, which I did not get and I don't think is possible on PBC+GG's. But, I did get a nice result.... __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

01-02-2018, 07:33 PM	#7785
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	How bout the inside? It was very good. Not a perfect wall-to-wall, which is only attainable with other methods, but med rare for most of it. The hanging took it to just past 100* in 45 minutes at about 300, the sear on the GG's took about 6 minutes per side to get just shy of 130*. __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser