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pharp
Guest
Just a simple wing cook!
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Pit Barrel Cooker (PBC) Appreciation Thread
- Thread starter AClarke44
- Start date
Kanco Connection
is Blowin Smoke!
- Joined
- Jun 28, 2017
- Location
- Colorado...
Those are beautiful, Pharp!
Looks amazing. Better enter that in the Wings TD.
https://www.bbq-brethren.com/forum/showthread.php?t=255720
https://www.bbq-brethren.com/forum/showthread.php?t=255720
Just a simple wing cook!
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pharp
Guest
LOL. Thanks for telling me. I would have probably tried to take a better more organized picture if I had known about it before devouring them all. But doesn't hurt to enter. Thanks again for letting me know!
There is Andrew and it's time to enter. :-D I chose wings after winning the last TD. Goes from 1/5 to 1/22.
Prize is SRF Kurobuta spares. They're very good.
The plated pic is more than fine to enter. :thumb:
PS or the ones on the rack that you did already. :becky:
Oh yeah. I'll have to cook up some next weekend then! :thumb:
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pharp
Guest
I was debating on which to do...if the plate had been full I prolly would have used that one!
The plated picture looks great to me. Even you ones on the rack looks good. I'd enter the plated pic and if you aren't happy with it make more and replace them if they turn out better. You can only have one entry but you can replace an entry if you do another cook and like it better....
On second thought the wings look their true form on the rack. Fine either way.
Haole Pete
Full Fledged Farker
- Joined
- May 10, 2017
- Location
- Tucson
I did something new (for me, at least) this afternoon -- a 4-lb leg of lamb :icon_smile_tongue:
Based on some ideas from this site and my penchant for MSU, I rubbed it with a slurry of olive oil and salt, white pepper, garlic powder, onion powder, thyme and mustard powder.
Used the rotisserie over lump charcoal. Ended up running with the lid off the rotisserie as I couldn't get clean smoke otherwise. Temps around 325-350 for the majority of the cook.
Used my fancy wireless temperature probe to monitor temps initially.
Based on some ideas from this site and my penchant for MSU, I rubbed it with a slurry of olive oil and salt, white pepper, garlic powder, onion powder, thyme and mustard powder.
Used the rotisserie over lump charcoal. Ended up running with the lid off the rotisserie as I couldn't get clean smoke otherwise. Temps around 325-350 for the majority of the cook.
Used my fancy wireless temperature probe to monitor temps initially.
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Haole Pete
Full Fledged Farker
- Joined
- May 10, 2017
- Location
- Tucson
Nice 75-degree day so I watched some football and drank some beer whilst attending the cook.
Once the IT hit around 120, I moved the firebox up from the bottom to my lower rack level (handle height) to do a sear. Coals roughly 6-8 inches below the meat.
Next time I'll start the sear earlier, as I didn't get all that good a crust before I had to pull it off the heat. It turned out more 'done' than intended, but I actually like the way it came out -- very tender and moist!
Once the IT hit around 120, I moved the firebox up from the bottom to my lower rack level (handle height) to do a sear. Coals roughly 6-8 inches below the meat.
Next time I'll start the sear earlier, as I didn't get all that good a crust before I had to pull it off the heat. It turned out more 'done' than intended, but I actually like the way it came out -- very tender and moist!
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Haole Pete
Full Fledged Farker
- Joined
- May 10, 2017
- Location
- Tucson
Kanco Connection
is Blowin Smoke!
- Joined
- Jun 28, 2017
- Location
- Colorado...
Nice job, HP! Still jealous of your grilling oasis.
Haole Pete
Full Fledged Farker
- Joined
- May 10, 2017
- Location
- Tucson
BigKing
Full Fledged Farker
- Joined
- Jun 27, 2016
- Location
- Belmont...
Took way longer than I expected. Almost 6 hours total. That included 2.5 hours on the PBC and almost 4 in the oven at 375-400. Missed dinner time. We ended up eating leftovers and this will be for tomorrow. Ugh. Hate when that happens. But it's done when it's done.
Looks fantastic! I've only done pulled beef on the PBC once and it took much longer than expected for me as well. Was shocked, actually. It was very tasty in the end but, looking back, I was thinking I could of just knocked out a full packer in the same amount of time.
Mine didn't look this good, however. I want some of that. Makes me want to take another crack at it.
D&D BBQ
Full Fledged Farker
- Joined
- Feb 3, 2016
- Location
- Redding, CA
It looks like Amazing Ribs agrees with Sako that the PBJ is a heckuva cooker as they gave it a gold medal! Full review here with some nice side by side shots with the PBC for comparison:
https://amazingribs.com/smoker-tailgater/pit-barrel-junior
https://amazingribs.com/smoker-tailgater/pit-barrel-junior
johnnylightnin
Full Fledged Farker
- Joined
- Jul 3, 2010
- Location
- Shrevepo...
First cook on my PBC tonight. I hung 8 hindquarters. It took about 1.75 hours. The chicken was moist and tasted good, though I think I pulled it a little early (it read 175 on my therm).
When I lit it, it got up to 280 really quickly (in about 8 minutes). I probably loaded the cooker too early, but when I did the temp shot down to the low 200s and I had to crack the lid to get it back up to 250.
I expected it to cook hot. Is that just because I put food on too early?
When I lit it, it got up to 280 really quickly (in about 8 minutes). I probably loaded the cooker too early, but when I did the temp shot down to the low 200s and I had to crack the lid to get it back up to 250.
I expected it to cook hot. Is that just because I put food on too early?
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pharp
Guest
If you like to monitor the temps (which I do, but many just let it do its thing which is awesome as well) you will just need a few cooks. The number of lit coals, how lit they are, and how long you have the lid off are the three things you will probably need to dial in to get the temps doing exactly what you want.
