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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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Old 05-24-2015, 09:56 PM   #256
Bob C Cue
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Moist as always







Boo Yaa
Looks great.How does it compare to those you have done before you got the PBC?
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Old 05-24-2015, 10:01 PM   #257
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Looks great.How does it compare to those you have done before you got the PBC?
I'm being really honest here. I haven't had better brisket than off of the PBC. Only thing better so far has been the stick burner but by a very close margin.
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Old 05-24-2015, 10:04 PM   #258
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Again, pics don't do it justice



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Old 05-24-2015, 10:06 PM   #259
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Moist as always







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July 19. Henceforth to be called "Wing Wang Wung Day."
Haha ...bring your "A" game Bobbie.
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Old 05-24-2015, 10:08 PM   #260
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Again, pics don't do it justice




Dag nabbit! .....all I got is a jimmy


Oh i know what mean on pics ssv....Awesome awesome cook brother. When did you decide to wrap and pull?
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Old 05-24-2015, 10:26 PM   #261
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Ahhhh OK...sweet! I've just heard and saw some crispy ends....probably because they were a tad close. So what are you estimating the minimum distance to minimize charring is?
If I'm not mistaken Noah recommends 2". But like ssv3 said, you can get it awful close. I believe the charred ends are from people not lighting the PBC correctly. Basically making it too hot at first. But that's just my humble opinion.
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Old 05-24-2015, 10:28 PM   #262
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Dag nabbit! .....all I got is a jimmy


Oh i know what mean on pics ssv....Awesome awesome cook brother. When did you decide to wrap and pull?
My experience on any smoker/cooker is to wrap when I'm at the "bark level I want" but not past than 180*. Wrap it until probe tender, pull, rest at least an hour, serve.
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Old 05-24-2015, 10:33 PM   #263
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If I'm not mistaken Noah recommends 2". But like ssv3 said, you can get it awful close. I believe the charred ends are from people not lighting the PBC correctly. Basically making it too hot at first. But that's just my humble opinion.
Agreed! When you hang the meat you close the lid right away. Obviously oxygen is an accelerant. Control oxygen = fire control.
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Old 05-24-2015, 10:52 PM   #264
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Any small success a rookie like me has had I'll credit to fire control....and that's everything from how much I put in a chimney, how much of it i let burn before dumping it, where i dump it, where the meat is going to be and what kind of meat is it, what's going to be done first, wood chunk placement and how fast i want it to burn....and utilizing partial burnt in the chimney or the basket.

Then you have air control and how it's gonna effect how you set up your burn....lol. Dang now I'm sounding like a pyro! Haha

Noah like Weber...gave directions for dummies. Folks can do so much more.



Ssv can attest I'm sure that it's an art..which is why folks say at comps can have identical setups...rubs etc... and and get totally different results
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Old 05-25-2015, 01:41 PM   #265
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As some requested pics of the PBC hook being used to remove rib membranes, here are pics from today!

Inserting the hook alongside a bone


Working the hook laterally to separate the membrane


Finishing with traditional paper towel pull


I hope this helps to visualize the process.
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Old 05-25-2015, 01:42 PM   #266
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A simple lunch with my son before he heads back to Nashville (his band is called Ambrose Way)
.

Brown rice and salmon cooked on the PBC:



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Old 05-25-2015, 01:48 PM   #267
Bob C Cue
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Quote:
Originally Posted by Thingfish View Post
As some requested pics of the PBC hook being used to remove rib membranes, here are pics from today!

Inserting the hook alongside a bone


Working the hook laterally to separate the membrane


Finishing with traditional paper towel pull


I hope this helps to visualize the process.
I will say it again: genius. Thanks for posting. Should help everyone see exactly how it's done.
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Old 05-25-2015, 02:14 PM   #268
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The ribs got an hour head start (I want to hang them until done), then a butt and a chuckie joined the fun!

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Old 05-25-2015, 02:31 PM   #269
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A simple lunch with my son before he heads back to Nashville (his band is called Ambrose Way)Ambose Way.

Brown rice and salmon cooked on the PBC:



That looks great. I have got to try cedar plank salmon one day soon! I also enjoyed the tune very much.
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Old 05-25-2015, 02:38 PM   #270
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That looks great. I have got to try cedar plank salmon one day soon! I also enjoyed the tune very much.
Thanks. A little Ambrose Way is great accompaniment to cedar planked salmon!
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