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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 07-12-2017, 04:03 PM   #6781
AClarke44
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^^^So when is your new PBC being delivered?
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Old 07-12-2017, 04:36 PM   #6782
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Now that we straightened out Noah's business affairs for him lets get back to cooking discussions again.

Who else cooks fish in their PBC? Better yet what have you guys cooked out of the norm or outside the box in yer barrels?

I love fish in the barrel

Wild caught red snapper and branzino





More wild caught branzino









Delicious!

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Old 07-12-2017, 04:41 PM   #6783
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Once again you take it to the next level Sako. I only cook salmon on mine. This was cooked by my son-in-law last weekend on his PBC:

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Old 07-12-2017, 04:57 PM   #6784
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Looks great Bob! Oddly enough I haven't cooked salmon on mine yet I suppose due to preferring whole wild caught fish as opposed to filets. A very close friend swears by the salmon he did on a plank in the PBC. He says it's the best salmon he's ever had. I'll give it a shot on of these days.
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Once again you take it to the next level Sako. I only cook salmon on mine. This was cooked by my son-in-law last weekend on his PBC:
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Old 07-12-2017, 05:00 PM   #6785
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Quote:
Originally Posted by ssv3 View Post
Now that we straightened out Noah's business affairs for him lets get back to cooking discussions again.

Who else cooks fish in their PBC? Better yet what have you guys cooked out of the norm or outside the box in yer barrels?

I love fish in the barrel
I regularly cook salmon on the PBC, did some last night as a matter of fact. I use a grilling pan for fish which works especially well now that I can raise the charcoal basket to within 5" of the grate.

Never tried hanging whole fish, but your pics have me wanting to head to the gulf or local fish market to get some.
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Old 07-12-2017, 05:10 PM   #6786
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Quote:
Originally Posted by SeaSalted View Post
I regularly cook salmon on the PBC, did some last night as a matter of fact. I use a grilling pan for fish which works especially well now that I can raise the charcoal basket to within 5" of the grate.

Never tried hanging whole fish, but your pics have me wanting to head to the gulf or local fish market to get some.
Def try hanging whole fish. Depending on the fish I hook through the spine right behind the head. Has worked fine so far. I like hanging fish because it's easier to take off the grill and doesn't fall apart when it's a delicate fish. It's quite delicious with a moist inside and crispy skin.
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Old 07-12-2017, 05:40 PM   #6787
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What interest I have in the PBC lies in the fact that it was made in the USA.
I've followed this thread, partly for the high quality of the cooks, but also because I'd like a cooker that I could cook larger quantities of food on in one cooker.
Anyone who has frequented this site is familiar with the posts involving the lower longevity of pits of Chinese manufacture. Qualities of steel don't always exhibit themselves in just a few months.
Anyone who has followed my posts knows that I own two Weber daisy wheel kettles, one a 1979. I've owned, and cooked on even more cookers belonging to others, a number of imported grills. None of them are still around. All of our cooling racks in our kitchen are from those rusted out grills.
Add in the documented labor abuses in China, and my interest in this product has diminished.
I know, I'm just one person.
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Old 07-12-2017, 05:41 PM   #6788
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nice, i'm going to have to try some fish!
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Old 07-12-2017, 05:52 PM   #6789
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Mother nature is causing me to postpone my second cook to sunday and it sucks
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Old 07-12-2017, 05:54 PM   #6790
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Quote:
Originally Posted by luberconn View Post
man, do you question everything your purchase to this extent? i couldn't live in constant worry of lead being on everything i buy that has a painted finish.
Do you have children?
I cannot speak for him, but I, personally, check the labels of what I purchase for it's origin. Labor issues aside, quality of items manufactured overseas can figure into the wisdom of a purchase. For example, my wife was quite excited two weeks ago about cooking a pasta dinner she was preparing using shrimp that it turned out was imported. When thawed, it turned into a pink mush. I took it back to Krogers the next day, they refunded the price, but her dish was ruined.
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Old 07-12-2017, 05:59 PM   #6791
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My statement was I always try to buy local, it's a personal choice on my part. Wasn't meant to sway anyone else's decision...
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Old 07-12-2017, 06:02 PM   #6792
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Quote:
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Do you have children?
I cannot speak for him, but I, personally, check the labels of what I purchase for it's origin. Labor issues aside, quality of items manufactured overseas can figure into the wisdom of a purchase. For example, my wife was quite excited two weeks ago about cooking a pasta dinner she was preparing using shrimp that it turned out was imported. When thawed, it turned into a pink mush. I took it back to Krogers the next day, they refunded the price, but her dish was ruined.

i do fairly extensive research before major purchases but not to the extent of worrying if lead is in the paint on a bbq because there has been lead in paint in toys in the past.

i mean isn't it pretty obvious and common sense that most people don't want something that is of crap quality or is going to poison us?

as far as your shrimp goes. sounds like it was cheap shrimp. not because it was imported or frozen. i mean you could probably get shrimp imported from Greece or South America, and it could possibly be the best shrimp you've ever had.
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Old 07-12-2017, 06:10 PM   #6793
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Quote:
Originally Posted by ssv3 View Post
Def try hanging whole fish. Depending on the fish I hook through the spine right behind the head. Has worked fine so far. I like hanging fish because it's easier to take off the grill and doesn't fall apart when it's a delicate fish. It's quite delicious with a moist inside and crispy skin.
I use frog mats when i do fish in the PBC. Allows the smoke through but keeps,it from sticking or falling apart.
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Old 07-12-2017, 07:55 PM   #6794
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Yup sun shining, not a drop of rain and i ate hotdogs on my table top instead of pbc chicken. Thank you weather.com
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Old 07-14-2017, 07:48 AM   #6795
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You guys have inspired me so much I have built my own PBC this week.

Used an old free oildrum, burnt it in twice with big fires overnight.
Installed the hardware and did a dry run with my ThermaQ probes to see the temps. I was amazed at the length of time that this thing can go on one batch of charcoal briquettes. I used a 5kg bag (11 pounds) and started the cooker up at 17:00. Next morning at 07:00 it was still on temp. At about lunch the temps started dropping despite max airflow throught the bottom vents.

Doing some pork ribs for my first run. Here are some pics:






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