talls6
Well-known member
- Joined
- May 25, 2017
- Location
- Waconia, MN
Awesome looking brisket and now I want to roast some garlic. Nice work
Darren.
Darren.
now I want to roast some garlic.
Got so busy entertaining guest that I forgot to take any pics of the finished product!
Got so busy entertaining guest that I forgot to take any pics of the finished product! But the butt turned very moist, tender and delicious. Don't you just hate when that happens! Happy 4th all!
Way to go Haole with that brisket! Looks and sounds great.
Now we wait. Cheers!
Man, that is one well-loved PBC! Mine looks like an operating room by comparison. Give me time..... :wink:
Tried a mini-project today, but failed. I'm looking for an easy way to hold the PBC lid for those few moments it's off while adding meat, etc.
(I realize in retrospect I coulda easily added a lid holder slot to the frame of my table while I was fabbing it. D'oh!)
So anyway, I got a "25-lb strength" magnet at Ace Hardware and screwed it to one of the 4x4 posts next to the grill, figuring I could just slap the lid to the 4x4 when needed. Unfortunately, the 25-lb rating is not in shear -- the lid slid slowly off. :mmph:
So until I make it back to Ace to try a stronger magnet, I'm back to my vise...
Holy crap the noobs are having phenomenal cooks on the PBC! Keep it up! :thumb:
I'm just gonna do 4 1.75" thick bone in ribeyes, and some sides. Keeping it simple, I hope I can get pics, if I don't get too drunk with friends. :twisted:
Worked like a charm
Jesus ssv3. Do we even need to say anything at this point? The smoke ring on the ribs really stuck out for me, incredible. How are S&P ribs? Obviously you glazed them so it's not just S&P flavoring.
You've gotta have the most cooks on a PBC by far. Your lid looks almost like a flat brim hat with the grease sticking out of the edge of the rim.
Is that a dollop of mustard in the pic of the perfect bite?
It will be here Friday looking forward to it and possibly using it in a rib comp in August.
I just have one question though. I have always done foiled ribs but everything I have read said there is no need. So to the folks that have done comp should I try it without foil?
Wow SSV3 that looks amazing. Great job.
Well as a NOOB I guess I better get some cooks under my belt. For my 3rd cook in 3 days, decided to do some bacon wrapped, stuffed peppers. (both jalapeno and sweet) Some of is Minnesotan's don't like tings so hot doncha know..... it was for a neighborhood 4th of July/birthday gathering. Fit 34 in the PBC, 45 minutes later they came off. Was in such a hurry to get to the party, my only "after" shot was in the pan. They went fast and I got to tell a whole bunch of people about the PBC. Made a few fans of it already. Going out of town this weekend so it might be a couple weeks before I can fire it up again.
Thanks for the encouragement everyone.
Darren