Kanco Connection
is Blowin Smoke!
- Joined
- Jun 28, 2017
- Location
- Colorado...
Just noticed what I think is a little aluminum foil wrapped to keep the wings from sliding. Now why didn’t I think of that?
Love to see you turning out grub on the PBJ! Nice lookin legs Sako.
Just noticed what I think is a little aluminum foil wrapped to keep the wings from sliding. Now why didn’t I think of that?
:noidea: :-D
I never usually use the foil "clip" unless whatever goes on the skewer is heavy. Wings, kabob chunks, yukon gold potatoes etc don't ever need it as they're relatively light and as they cook they stick. Russet potatoes, drumstick and the like are heavier so there is a risk of losing them so I clip. Just came up with the foil idea fairly recently when I was about to lose the big fatty on the second cook. I was like "think quick" and :idea: Foil!!!! Eureka!:becky: Works like a charm.
Great looking cook as usual, Sako! Another way to use hanging skewers that is a bit more secure is a combo of foil and metal binder clips. I had a few wings slide off before I started doing that but now I can cook a whole 20lb bag of Costco a wings and all turn out great!
Some great looking cooks from PBC vets and rookies alike! Merry Christmas everyone.
You sure it's s PBJ coal basket? The PBJ grill grate is only 14" so the coal basket is probably only 10-12" in diameter. The PBC coal basket is probably close to 14" in diameter.
Not sure about the rubs but if they were supposed to be included I'm sure they will get some to you.
Edit:. Just read on the PBC website that the coal basket for the PBC is 13.75" in diameter. So you have the right one.
https://www.pitbarrelcooker.com/product/coal-basket/
ok so my lovely wife just came home with a nice pork belly. she apparently wants me to cook up some pork belly burnt ends. I've never made them before but we have had them and she fell in love. I've looked at recipes online and they all pretty much say to run your smoker around 250 or lower to give the far enough time to render. I know the pbc runs hotter than that, so what are your recommendations to accomplish delicious pork belly burnt ends. just let it ride and not worry about it to much?
But I'm not down for the count. I've got a nice brisket rubbed and ready. Ready for PBC redemption tomorrow, that is...
See you in the morning...
ok so my lovely wife just came home with a nice pork belly. she apparently wants me to cook up some pork belly burnt ends. I've never made them before but we have had them and she fell in love. I've looked at recipes online and they all pretty much say to run your smoker around 250 or lower to give the far enough time to render. I know the pbc runs hotter than that, so what are your recommendations to accomplish delicious pork belly burnt ends. just let it ride and not worry about it to much?