MMMM.. BRISKET..
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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, 03:40 PM   #226
ssv3
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Thumbs up Put the briskie flat on

Plan was to use the stick burner but too many beers last night and didn't get home til 8 this AM. PBC took on the task.

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Old 05-24-2015, 03:58 PM   #227
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Plan was to use the stick burner but too many beers last night and didn't get home til 8 this AM. PBC took on the task.

Yea that looks FANTASTIC! OBTW I think i'm gonna try to keep brusells sprouts on hand because they would be a good anchor on other kabobs. Those things just don't loosen up on the skewer as they cook....what do you think?
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Old 05-24-2015, 04:09 PM   #228
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Yea that looks FANTASTIC! OBTW I think i'm gonna try to keep brusells sprouts on hand because they would be a good anchor on other kabobs. Those things just don't loosen up on the skewer as they cook....what do you think?


Thanks bud!

Right on! Forgot to mentions that. Work great that way. Also for meats that possibly will face the firebasket fate I cut up Russet potatoes into big chunks as a stopper and hook em at the end of the skewer. Naturally before the potato gets soft the meat will be cooked.
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Old 05-24-2015, 05:51 PM   #229
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Bob on a serious note.. expand your horizons and try to cook different ways using different styles. Not only does it break up the monotony you'll learn different techniques and get good at them....all will give unique flavor profiles.

Different ways to cook using the same and different cookers you'll become even a better pitmaster.
I'm too new to good BBQ and the PBC to find it monotonous. But someday I am sure I will branch out. And remember I did do the double grate grilling technique, so I got that going for me, which is nice.

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Old 05-24-2015, 06:49 PM   #230
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A Few lessons I learned yesterday.

1) I hung 3 racks on 1 side. The juices kept the coals from burning up to fast, the other side did burn out after about 6 hours. Distribute meat equally, lol

2) get a thermometer.

3) and this is the most important thing when you get your PBC, open up the vent! Lol. After 4 hours, I remembered it. I smoked my ribs for around 6 hours and they were not quite to my liking in tenderness.

4) the flavor is amazing! VERY pleased overall. Tomorrow will test a BB.
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Old 05-24-2015, 06:49 PM   #231
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I had my PBC a little over a week before firing it up, due to all the rain we've received in North Texas, but I finally fired it up and cooked 3 racks of baby backs yesterday. I had to put my patio umbrella over it to dodge the rain showers. I didn't take pics of the finished product, as they didn't really last. I used the beef and game rub that came with it and brushed Sweet Baby Rays original sauce over them for the last 30 or so minutes. For a non-specialty rib, they were fantastic. My family really likes Steven Raichlen's Jalapeño Jerk Baby Backs, but these were a good change. I normally mix up my own rub, but didn't really want to waste what smelled decent in the shaker.

Anyway, I'm looking forward to my next cook on it. I'm not sure what will be next, but I'm sure it will come out good.
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Old 05-24-2015, 07:18 PM   #232
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A little lunch from today and an idea that i think can be of benefit to some of the PBC crew. Did a little experiment with a potato. I love baked taters on the grill or oven this style...what i do is poke holes, coat with olive oil , course salt and foil then cook hot.

Usually i put the potatoes on a lower grate so it's closer to the heat but today i hung them right over the coals. I used 4 hooks in this test but what i imagine is fire wire in a circle and the potatoes on the bottom of the circle with hooks holding the fire wire.

Ok for this cook I only used 1/2 chimney (partial burnt on the bottom then a few new briquettes on top of that) I wasn't cooking much so why fill the whole basket? I only dumped on one side of the basket and placed a couple of oak chunks to the outside of that. I used little air and kept 300* on the therm which would be about 325-350 on the taters.

Of course i had to cook up a little steak...just a cheapo bacon wrapped that doesn't stay wrapped. lol





I'm picturing like 4-6 potatoes hanging on the bottom of the fire wire



The potato has been pulled...now i'm just throwing on a steak



The bacon wrap is a mess but I love the way this cooker sears! The sear handle is open so all the air is coming straight up under the coals.










OK I'll tell you this.... This was the most moist baked potato that I have had in a long long long time.

Especially if you have fire wire you have to try this!!!
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Old 05-24-2015, 07:34 PM   #233
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Ready for the wrap and BB's to go in





Butcher paper not cooperating



BB's dusted with HDD and PBC AP



2 chix halved and dusted with PBC Beef and Game. You read it right. Beef and Game is good stuff even on chicken.



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Old 05-24-2015, 08:41 PM   #234
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SSV...good ingenuity with the paper! lol
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Old 05-24-2015, 08:43 PM   #235
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Great looking pron ssv3 and fwismoker!
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Old 05-24-2015, 09:04 PM   #236
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Great looking pron ssv3 and fwismoker!
Plus 1.
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Old 05-24-2015, 09:39 PM   #237
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Default I'm not making this stuff up fellas

PICS DON'T DO IT JUSTICE



Look at all that juice





Chicken



Look at the moisture drop at the bottom of the leg bone



Moist






Cell phone pics are terrible but pay close attn to the moisture at top left where the cam focused







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Old 05-24-2015, 09:40 PM   #238
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Briskie pics coming up as it's resting
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Old 05-24-2015, 09:44 PM   #239
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SSV almost looks as good as my chicken!! ...almost lol
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Old 05-24-2015, 09:44 PM   #240
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Looks great to me! Good job!
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