Pit Barrel Cooker (PBC) Appreciation Thread - Page 412

ssv3 · 05-13-2017, 06:43 PM

Quote:

Originally Posted by 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.

I hear you.

There, no need to text anyone and wait to hear back on the genetics and other essential info.

Ok I'll stop.

Norm · 05-13-2017, 06:46 PM

Sadly it was allowed but let the past be the past right. :)

Mine is getting put together Sunday and I'm doing chicken to break it in. It's one of those full of antibiotics, gmo birds!

ssv3 · 05-13-2017, 06:50 PM

Quote:

Originally Posted by Norm

Sadly it was allowed but let the past be the past right. :)

Mine is getting put together Sunday and I'm doing chicken to break it in. It's one of those full of antibiotics, gmo birds!

Absolutely!

That's a damn shame but the PBC will make it delicious nonetheless.

Can't wait for the pics.

Deebo · 05-13-2017, 10:11 PM

The pork shoulder cook went smooth as silk! I tried something different with the startup method. Since the coal tends to burn from the center pre-lit pile towards the intake, I took my 38 briquettes from the side opposite the intake so that I'd get a more even burn and it worked like a charm. I filled the basket somewhere between halfway and 3/4 full. The temps stayed between 270 and 285 for the entire cook and every single briquette in the basket burned. I think that'll be my preferred method going forward.

I started with a 7 lb pork shoulder with some Oakridge Secret Weapon rub that I got from the sampler pack.

Temps settled in and hovered between 282 and 288 which was fine with me.

For the record, that beer is FANTASTIC!!!

Brought it in to wrap at about 170 degrees and I realized that I set it in the PBC fat side down. I usually do fat side up. No biggie. It did tear up the fat a big when I took it off the grate.

I just realized that I didn't actually take any pics of the PBC!! My apologies!!

Pulled it at about 203 degrees and let it rest for about 45 min. The blade pretty much fell out!

Shredded her up and got down to business!

I was too busy stuffing my face to get any pics after that one!! :)

Stlsportster · 05-13-2017, 10:14 PM

I usually do fat cap down as it protects the butt (or brisket) from the heat and makes a nice bark on the top side.

Lookin good!

AClarke44 · 05-13-2017, 10:15 PM

Looks good Deebo! I've done something similar to what you did with the coals but based on your success I may be more aggressive with it.

Deebo · 05-13-2017, 10:45 PM

Quote:

Originally Posted by AClarke44

Looks good Deebo! I've done something similar to what you did with the coals but based on your success I may be more aggressive with it.

I should add that this was my first cook using the PBC ash catcher. I finally picked on up and tossed the ol' pizza pan. I'm definitely very happy with the overall cook and am excited about what I learned today about how the coal burn in the basket.

I used up the last of by KBB today so I'll be playing around with some different brands of charcoal over the next few cooks. I have half a bag of Cowboy lump that I'll be using next to see if I notice a difference in flavor. I'm expecting it to burn about 10-15 degrees hotter. I'm interested to see if there is any difference in how long a basket will stay hot.

Stlsportster · 05-14-2017, 11:11 AM

Mother's Day PBC salmon for brunch!

Attachment 143247

ssv3 · 05-14-2017, 01:58 PM

Quote:

Originally Posted by Deebo

The pork shoulder cook went smooth as silk! I tried something different with the startup method. Since the coal tends to burn from the center pre-lit pile towards the intake, I took my 38 briquettes from the side opposite the intake so that I'd get a more even burn and it worked like a charm. I filled the basket somewhere between halfway and 3/4 full. The temps stayed between 270 and 285 for the entire cook and every single briquette in the basket burned. I think that'll be my preferred method going forward.

For the record, that beer is FANTASTIC!!!

Looks great Deebo and dig the beer.

Quote:

Originally Posted by Stlsportster

Mother's Day PBC salmon for brunch!

Attachment 143247

Nice!! Yet to try salmon on the PBC. A good buddy of mine swears he had the best planked salmon off the PBC.

Norm · 05-14-2017, 03:05 PM

Here's my PBC on the back deck, unfortunately the wind is blowing right at it. Unless it dies down I'll have to wait for a better day.

No flimsy cardboard shipping box, this thing was packed to withstand the UPS's of the world!

smoke ninja · 05-14-2017, 03:07 PM

Quote:

Originally Posted by ssv3

PBCAT 2nd birthday party cook tomorrow.

This saved half of boneless wagyu ribeye sub primal should do

Im so jealous of right now

ssv3 · 05-14-2017, 03:22 PM

Quote:

Originally Posted by smoke ninja

Im so jealous of right now

Just put a KBS to chill as well.

AClarke44 · 05-14-2017, 03:26 PM

Quote:

Originally Posted by Norm

Here's my PBC on the back deck, unfortunately the wind is blowing right at it. Unless it dies down I'll have to wait for a better day.

No flimsy cardboard shipping box, this thing was packed to withstand the UPS's of the world!

Nice looking rig Norm!

You can place the PBC where the intake is opposite the wind or 90° from the wind (someone here revently posted 90° from the wind works well) and it should cook ok. Might chase temps a tad but unless the wind is blowing straight into the intake you should be Ok.

AClarke44 · 05-14-2017, 03:27 PM

Quote:

Originally Posted by smoke ninja

Im so jealous of right now

I believe you speak for us all with that statement!

smoke ninja · 05-14-2017, 03:31 PM

Quote:

Originally Posted by ssv3

Just put a KBS to chill as well.

Chit. Im washing down my hot dog with a bud light.

05-13-2017, 10:11 PM	#6169
Deebo Full Fledged Farker Join Date: 09-18-15 Location: Greenfield, Wi Name/Nickname : Deebo	The pork shoulder cook went smooth as silk! I tried something different with the startup method. Since the coal tends to burn from the center pre-lit pile towards the intake, I took my 38 briquettes from the side opposite the intake so that I'd get a more even burn and it worked like a charm. I filled the basket somewhere between halfway and 3/4 full. The temps stayed between 270 and 285 for the entire cook and every single briquette in the basket burned. I think that'll be my preferred method going forward. I started with a 7 lb pork shoulder with some Oakridge Secret Weapon rub that I got from the sampler pack. Temps settled in and hovered between 282 and 288 which was fine with me. For the record, that beer is FANTASTIC!!! Brought it in to wrap at about 170 degrees and I realized that I set it in the PBC fat side down. I usually do fat side up. No biggie. It did tear up the fat a big when I took it off the grate. I just realized that I didn't actually take any pics of the PBC!! My apologies!! Pulled it at about 203 degrees and let it rest for about 45 min. The blade pretty much fell out! Shredded her up and got down to business! I was too busy stuffing my face to get any pics after that one!! :) __________________ 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

05-13-2017, 10:15 PM	#6171
AClarke44 Babbling Farker Join Date: 05-14-14 Location: Yukon, OK Name/Nickname : Andrew	Looks good Deebo! I've done something similar to what you did with the coals but based on your success I may be more aggressive with it. __________________ 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]

05-14-2017, 11:11 AM	#6173
Stlsportster Babbling Farker Join Date: 08-09-16 Location: Random Point In Time and Space Name/Nickname : Parental Assigned Label	Mother's Day PBC salmon for brunch! Attachment 143247 Last edited by Stlsportster; 09-19-2020 at 02:10 PM..

05-13-2017, 06:46 PM	#6167
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	Sadly it was allowed but let the past be the past right. :) Mine is getting put together Sunday and I'm doing chicken to break it in. It's one of those full of antibiotics, gmo birds!

05-13-2017, 10:14 PM	#6170
Stlsportster Babbling Farker Join Date: 08-09-16 Location: Random Point In Time and Space Name/Nickname : Parental Assigned Label	I usually do fat cap down as it protects the butt (or brisket) from the heat and makes a nice bark on the top side. Lookin good!

05-14-2017, 03:05 PM	#6175
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	Here's my PBC on the back deck, unfortunately the wind is blowing right at it. Unless it dies down I'll have to wait for a better day. No flimsy cardboard shipping box, this thing was packed to withstand the UPS's of the world!