Pit Barrel Cooker (PBC) Appreciation Thread

[Bob C Cue]

And some said there was no need for a PBCAT! Happy anniversary!

[Gnolydnar]

This thread helped push me to buy a PBC. The tips, advice and ideas have been top notch. Thank you all!

[Hoochiemama]

Brisket is two hours in and just hit 150. Ribs going on now.

[Chrisc133]

I also received mine. given that this thread is over 400 pages---can someone please point me to the best method to fire her up? (Number of briquettes, how much air intake for augusta, ga, and preheating time before food?)

[AClarke44]

Originally Posted by Chrisc133

I also received mine. given that this thread is over 400 pages---can someone please point me to the best method to fire her up? (Number of briquettes, how much air intake for augusta, ga, and preheating time before food?)

Fill the coal basket to your desired level. Take out 40 briquettes (from the coal basket) and place in a chimney. Put the coal basket in the PBC with your vent cap (intake) set to 1/4 open (eyeball it). Light your chimney. When the coals are lit and glowing hot (however long it takes) dump the lit chimney over the top of the unlit coals in the PBC. Put your rebate in and place the lid on. Take this time to go prepare your meat. Wait at least 15-20 minutes before placing your food in the PBC. When you put your food in make sure you get it in quickly and shut the lid so your temps don't spike.

That process will get you started. It may cook perfect for you or you will be a tad hot or maybe a tad cool. You can adjust your lit coals but 2-4 either at the start way to help with temps or make very slight adjustments to your vent cap until on your first couple cooks to get where you wanna be.

Good luck and Welcome to our PBC community!

[Deebo]

Pork shoulder cook is well on it's way. It's currently at about 120 and climbing. I'm on my second Old Fashoned and life is goooood! :)

I'll have pron shortly!

[ssv3]

PBCAT 2nd birthday party cook tomorrow.

This saved half of boneless wagyu ribeye sub primal should do

[AClarke44]

I hate saying this to another man.....but.......wow, that's some nice looking meat Sako...

[ssv3]

Originally Posted by AClarke44

I hate saying this to another man.....but.......wow, that's some nice looking meat Sako...

Thanks Andrew!

[LloydQ]

I just got done butchering a whole bone-in choice ribeye, and was gonna put pictures on this site. Now I have beef envy after looking at yours, Sako. But Hell, for $5.99 a pound, how bad can it be????

[ssv3]

Originally Posted by LloydQ

I just got done butchering a whole bone-in choice ribeye, and was gonna put pictures on this site. Now I have beef envy after looking at yours, Sako. But Hell, for $5.99 a pound, how bad can it be????

Can't beat that at all Lloyd. This half was in the freezer and given the thread bday and mothers day I said fark it.

[LloydQ]

I will put some pix up later. I am more excited about the rib roast and the cap steak than I am the ribeyes!

[Norm]

So that's what real waygu looks like...

[ssv3]

Originally Posted by Norm

So that's what real waygu looks like...

Hahaha.. Good one Norm.

Yes An Aussie brethren schooled me and broke it down for me when it comes to Aussie Wagyu which this one is. Apparently AACo is a highly regarded producer have their own secondary grading system. Sort of like QC to be sure.



May find this interesting Norm in doing what you do. He shed some light for me as you can see below.


******************



In Australia, we now have three distinctive different strains of Wagyu Cattle. These are Purebred, Crossbred and Fullblood. It is important that you know what the difference is.

Purebred – The purebred Wagyu was developed as a result of the breeding of Fullblood or Purebred Wagyu bulls with the base cow such as Angus. From this initial mating, called a first cross, the heifer is retained and mated back to a Fullblood or Purebred bull. The progeny of this second mating results in the F2. The progeny from the mating then produces the 3rd cross and so on until four crosses have been made. This animal is recognised in the USA and Australia breeding programmes as Purebred. It is not recognised in Japan (and is called a Crossbred) as it contains inferior genes.

Crossbreed (or F1) – This description is the largest selling style of beef that is produced and sold in Japan. It is the result of a Wagyu genetics (sire) being crossed with another breed (in Japan mainly Holstein from the dairy industry). The resultant beef must contain 50% Wagyu genetics. This beef is purchased for home consumption or served in family style of restaurants. Crossbred beef is produced in Australia using Wagyu genetics (sire) crossed with Angus or Holstein. Raised and processed correctly these cattle produce a superior product to that of their dams breed.

It is the branding of this beef in Australia as Wagyu that is causing confusion and disappointment to consumers. Crossbreed beef does not have the same eating experience as Fullblood Japanese Wagyu beef. In Japan, farmers are not allowed to use the term Wagyu when marketing crossbreed (F1) beef. Guidelines have recently been instituted to disallow imported Crossbreed (F1) beef using the term Wagyu to stop any any confusion for consumer. Blackmore Wagyu Beef would be in favour of similar guidelines being introduced worldwide.

Fullblood – This is the Japanese Black Wagyu that has not had any other breed introduced into their bloodlines. The Australian Wagyu Association defines Fullblood Wagyu as “The offspring of a Wagyu Sire and a Wagyu Dam whose forebears originate from Japan and whose pedigrees show no evidence of any grading up from the base animals”.

If I am buying Waghu I try and buy David Blackmore's product. It is claimed to be Australia's best product.

Blackmore Wagyu Beef has consistently been achieving some of the best meat grades outside of Japan. Full-blood Wagyu cattle are increasingly being graded 9+, higher than the highest grade in Australia.

Blackmore Wagyu Beef’s breeding program is based on tried and proven traditional Japanese farming practices that have been successfully adapted to Australian conditions.

Blackmore Wagyu Beef calves are raised on their mothers milk and pasture for the first 12 months, which is the most natural and healthy method, and leaves them free from respiratory problems, disease and antibiotics.

After this time calves are housed in an open sided barn to protect them from the elements and are fed a secret ration for 550-650 days. The ration is free of genetically modified foods, allowing the Wagyu to be produced without the use of antibiotics and growth hormones.

I do not know what animal are used for the Greg Norman product. It seems to be on the grain for 300 days.


Both the days on grain and the bloodline are important. The following prices ex Vic's Meat Sydney web are:

Security Foods 500 day Grain Fed F1 Wagyu Beef — min. Marble 9+

Bone Less Scotch Fillet - approx. 4kg $125.00 per kilo
Strap On Beef Tenderloin - approx. 3kg $125.00 per kilo
Bone Less Striploin — approx. 5kg $125.00 per kilo
Rump — approx. 6kg $35 per kilo
Oyster Blade — approx. 3kg $39.50 per kilo
Chuck Roll — approx. 5kg $35 per kilo
Tri-Tip — approx. 1.5kg $45 per kilo
Short Rib — approx. 1kg $89.50 per kilo

Blackmore 600 day Grain Fed Full Blood Wagyu Beef — min. Marble 9+

Bone Less Scotch Fillet - approx. 4kg $160.00 per kilo
Strap On Beef Tenderloin - approx. 3kg $160.00 per kilo
Bone Less Striploin — approx. 5kg $160.00 per kilo
Rump — approx. 6kg $49.50 per kilo
Oyster Blade — approx. 3kg $49.50 per kilo

As you can see both products have similar grain feeding (500 & 600 day) and fat content (9+) but the Full Blood is about a third dearer!!!

Just to provide more information it sought to determine the quality of the Greg Norman Signature Waghu. Could get to any detailed info. It is produced by AAco Australia.
Firstly the web shows:
Greg Norman Australian Prime
©Broadleaf 2010 - Present. All Rights Reserved.
Broadleaf is the U.S. importer and distributor of Greg Norman Australian Prime.
5600 South Alameda Street, Suite 100, Vernon, California 90058 USA Privacy Policy | Terms of Use | Contact
Please Note: This product is not rated Prime by the USDA.
I was fascinated to discover the Norman product was not rated prime by USDA.

I provide info for the AACo Group. It is a highly regarded producer.

AACo's Beef Group specialises in the production of premium quality beef products for the global food service and retail markets.With a focus on quality, consistency and world class customer service, the Beef Group directly exports to more than 20 countries around the world and is widely recognised as class leader.

The Beef Group offers customers a selection of six brands of beef which include grass fed, grain fed and the highly prized Wagyu beef which is known around the world for its unsurpassed tenderness, juiciness and depth of flavour.

In addition to achieving excellence in premium beef production, AACo's vertically integrated beef production system is committed to maintaining the highest levels of food safety. Each of our processing plants systematically tests for E-coli strains as well as maintaining all required certifications under AusMeat, AQIS and importer requirements.


AACo Wagyu

The Beef Group is the world's largest Wagyu beef producer, with an estimated production of more than 30,000 head per year. AACo has built a strong reputation around the world as the leaders in breeding, feeding and finishing of the prized Japanese breed.

In order to maintain the highest quality and consistency for its customers, the Beef Group has developed its own Wagyu grading scale which is used as a secondary quality assurance measure after each carcase has been graded against the Aus Meat grading system. Adopted from the Japanese Wagyu grading system, AACo grades selected cuts individually for a second time to ensure consistency.


Wagyu Traceability

AACo Wagyu can be managed and traced from its original cattle station to the restaurant table using the SureTRAK™ system.

From birth, each calf carries a specialised radio frequency tag from paddock to the processing plant. Each carcase has a sample of DNA cross-referenced to its radio frequency tag, meaning any primal cut from any of our carcases can be DNA tested to verify customers are truly purchasing and receiving a genuine AACo Wagyu product.


Wagyu Beef Brands
Master Kobe
MB9+ Full blood and purebred Wagyu

The best beef money can buy.

Widely regarded as the perfection of Wagyu beef, Master Kobe is suited only to the most exacting and demanding chefs who expect nothing but the world's best beef.

Only full blood and pure bred Wagyu cattle that grade a minimum of AA9 are eligible to wear AAco's flagship brand.

Named 'Australia's Best Steak' in 2011 at the Royal Queensland Food & Wine Show, Master Kobe is the beef brand by which all others are measured and ever strive to be.

When only the best will do, there is no alternative to Master Kobe.

Takumi Wagyu
MB7-8 Full blood and purebred Wagyu

Produced from full blood and pure bred Wagyu cattle, Takumi Wagyu offers the most discerning and exacting chefs and connoisseurs of fine food a genuine Japanese Wagyu experience of beef graded from AA7 to AA8.

A new offering by AAco, Takumi Wagyu is suited to all cuisines that lend themselves to an unmistakable depth of flavour and tenderness.

Kobe Cuisine
F1-F3 Wagyu - marbling up to AA12

AAco's first Wagyu beef brand, Kobe Cuisine proudly carries the reputation as one of Australia's most luxurious beef brands and originates from cattle with a minimum of AA6 on the AAco Wagyu grading scale.

With exquisite texture, unmistakable tenderness and extraordinary depth of flavour, Kobe Cuisine is recommended and served by some of the world's finest chefs from Singapore to Shanghai.

Darling Downs Wagyu
F1-F3 Wagyu - marbling up to AA12

One of Australia's most prestigious beef brands, Darling Downs Wagyu contains the finely distributed and highly desirable levels of marbling sought after by many of the world's most celebrated chefs.

Darling Downs Wagyu is one of the world's most recognised beef brands enjoying prominent retail exposure in Korea and the US.

[Norm]

Great info Sako.

The only thing I do not agree with is the non use of meds. If you get sick you need to have them, so do cattle. We do not use them unless necessary in our cattle, they're expensive and ever try giving a 1000# wild steer a shot... :)

That said I'm impressed their genetics.