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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 11-01-2015, 08:26 PM   #1561
Bob C Cue
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Quote:
Originally Posted by 16Adams View Post
Hooked up and smoking large jalapeños. A few to make Jalapeno Popper Dip, a few for chili, etc
Who knew you liked peppers! Lol. Is that a brisket or chucky keeping them company?
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Old 11-01-2015, 08:35 PM   #1562
AClarke44
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Originally Posted by Bob C Cue View Post
Everything looks great. Feel good to give the PBC a workout again? I haven't used mine in a couple of weeks but will be doing chicken Friday for sure.
Yes it was great using it again! I don't wanna admit how long it's been... (labor day..shhhh!)

As you know though the PBC is like riding a bike. Once you learn you never forget!

I have another chicken and a 12 lb brisket in the freezer...
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Old 11-01-2015, 08:38 PM   #1563
jjjonz
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Welcome to the newcomers . That's some great looking food...I do like spatchcock chicken. I do agree ,the PBC rubs are a little to salty for my taste.
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Old 11-01-2015, 09:14 PM   #1564
AClarke44
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Welcome to the newcomers . That's some great looking food...I do like spatchcock chicken. I do agree ,the PBC rubs are a little to salty for my taste.
jjjonz, I think you are carrying on a conversation with 2 or 3 of us at once..lol.
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Old 11-01-2015, 10:24 PM   #1565
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I was ....I was in hurry. lol
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Old 11-02-2015, 02:26 AM   #1566
TexArlina BBQ
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Default Halloween on the PBC

Loaded my utility trailer with straw bales for a Halloween hay ride. Kids all enjoyed trick or treating and then we headed back to the house for BBQ. The PBC provided some great pulled pork and ribs today!
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Old 11-02-2015, 06:20 PM   #1567
Ol'Joe
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Just started reading this thread, finally heard enough about this dang PBC, ordered one today, looking forward to getting it.......hitting walmart tomorrow to load up on ribs, butts, briskets, chickens, I'll add to the thread later.
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Old 11-02-2015, 06:34 PM   #1568
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Welcome to the mad house Ole Joe..Joe you are gonna love the PBC.Just be sure while you are waiting to watch Noahs videos, well worth the time. I to have one of those fast British green Thermopens.
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Old 11-02-2015, 07:37 PM   #1569
GatorKevin
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I made these mushrooms from the pbc website Over the weekend and they were ridiculously delicious. A must try on the pbc and very easy to make
Essentially Italian sausage mixed with cream cheese and green onion and topped with Parmesan and on pbc for 20minutes. Good stuff
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Old 11-02-2015, 07:50 PM   #1570
AClarke44
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Originally Posted by GatorKevin View Post
I made these mushrooms from the pbc website Over the weekend and they were ridiculously delicious. A must try on the pbc and very easy to make
Essentially Italian sausage mixed with cream cheese and green onion and topped with Parmesan and on pbc for 20minutes. Good stuff
Yep I'll be trying those soon!
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Old 11-02-2015, 08:05 PM   #1571
Fwismoker
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Quote:
Originally Posted by GatorKevin View Post
I made these mushrooms from the pbc website Over the weekend and they were ridiculously delicious. A must try on the pbc and very easy to make
Essentially Italian sausage mixed with cream cheese and green onion and topped with Parmesan and on pbc for 20minutes. Good stuff
Oh yea I just made some real similar a few weeks ago...Did you chop up the stems and mix them in too?
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Old 11-02-2015, 08:53 PM   #1572
AClarke44
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Just ordered the hinge grate!
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Old 11-02-2015, 09:33 PM   #1573
pjess50
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That barrel looks VERY well seasoned.
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Old 11-03-2015, 01:19 PM   #1574
dfinn
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I'm thinking I'll try doing a turkey for T-day. Any suggestions on rubs?
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Old 11-03-2015, 02:55 PM   #1575
Bob C Cue
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Quote:
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I'm thinking I'll try doing a turkey for T-day. Any suggestions on rubs?
I believe I used PBC all purpose rub last year and it turned out great. But so many options including just good old fashioned salt and pepper. Best of luck.
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