Stlsportster
Babbling Farker
This is for a PBC with hinged grate and ash catcher plus the stuff above for $150?
If you were in St Louis I'd buy it to have a second.
Pit Barrel Cooker (PBC) Appreciation Thread
- Thread starter AClarke44
- Start date
This is for a PBC with hinged grate and ash catcher plus the stuff above for $150?
If you were in St Louis I'd buy it to have a second.
AClarke44
Babbling Farker
Lol....I knew you were getting lots of "sales" after your friends taste all that awesome food you make in yours...
Wolf13
Well-known member
Did salt and pepper only, just not enough I'm thinking? I really dislike over seasoned beef, so am always gun shy. On this one I did something different and never wrapped except to rest. Brisket was probe tender at 192 and out it came. Taste wise 6/10.
I love this cooker. BTW pics don't to it justice
And Andrew, this a Keith kind of pic :heh: Super moist breast
I went with my Jumbo Joe and Vortex for the lamb chops :thumb:
And Andrew, this a Keith kind of pic :heh: Super moist breast
I went with my Jumbo Joe and Vortex for the lamb chops :thumb:
MeatyPopsicles
MemberGot rid of the matchlight.
Looks Tasty.
I'm also in St. Louis and tried some boneless skinless chicken breasts this weekend..I feel mine are a little dry (though I only brined for about 3 hours). How long did they cook for?
AClarke44
Babbling Farker
Funny. I experimented with one boneless skinless chicken breast yesterday while cooking a Tri-tip and a flank steak in the PBC. The chicken breast tasted great but was a tad more dry than I'd like. Not very dry, but not as juicy as when I grill them. I'll try and post cook pics later.
Stlsportster
Babbling Farker
I brined overnight (from about 11pm until 9am) then they rested in the fridge for a couple hours while I did some other smoking. Once I put them on I started checking temps after 40 min...taking them off in batches whenever they reached 160-165. They were varying thickness so come came off right at 40 and some took up to an hour.
The PBC was running about 285.
tom b
somebody shut me the fark up.
PM sent
B
bradymartin
Guest
everyone sending pms about the cooker. 150 is for stock pbc only. i cant edit previous posts.
i can throw in 2 bags of blue.
i can throw in 2 bags of blue.
MeatyPopsicles
MemberGot rid of the matchlight.
Sounds about right. I'll try brining for longer next time. I wanted to go overnight but I was pressed for time. They aren't DRY necessarily..just not as juicy as I'm used to when I grill them. Great flavor though. :bounce:
AClarke44
Babbling Farker
Mine turned out similar to yours it sounds like. I didnt think of brining. I'll have to do that next time. This time I only cooked one breast though as a test....
D&D BBQ
Full Fledged Farker
I buy the multi-breast packs from Costco which are usually split up into 6 packs with 2 or 3 breast halves per pack. This makes it easy to freeze what you're not gonna cook as the wife wants "healthy options" when I cook the good stuff like tri-tip. I brine overnight in cheap dollar store or Winco Italian dressing, cook on the grate for about 40 minutes til 160 (flip after 20), and they are perfectly juicy every time. PBC rub or seasoning salt works great and leftovers get used for chicken tacos and salads.
SeaSalted
Full Fledged Farker
Nice! Looks like it fits up real well. The tube is pretty long compared to the bbqguru one but I'm sure it will work fine. I do like how you fitted it up so the inlet it at the bottom of the damper port. Let us know how it works out for you. Congratulations on getting it done.
qposner
Full Fledged Farker
How do you do burgers on the PBC?
Have about a dozen people coming over Saturday and am just going to cook up some burgers since I dont have much time on Sat. First time doing them on the PBC and wondering what method you use for cooking them? I have a PartyQ and can easily raise the temperature. Planning on using the fresh preformed Costco patties (the huge ones) with some kosher salt and pepper. Cooking techniques are appreciated!
Thanks!
Have about a dozen people coming over Saturday and am just going to cook up some burgers since I dont have much time on Sat. First time doing them on the PBC and wondering what method you use for cooking them? I have a PartyQ and can easily raise the temperature. Planning on using the fresh preformed Costco patties (the huge ones) with some kosher salt and pepper. Cooking techniques are appreciated!
Thanks!
Stlsportster
Babbling Farker
Last time I did burgers on the PBC, I just left the lid off the entire time and cooked them like you would on a Weber. You are far enough away from the coals that they don't get a good char, and its not like smoking them....somewhere in between.
IslandSmoke
Knows what a fatty is.
And the finished shorties. Real tender now.
These ribs look outstanding! :eusa_clap How long did these "short" shorties cook till' tender?
Stlsportster
Babbling Farker
As I kinda mentioned in the cook description they were VERY different sizes...some of them I took off at about 3.5 hours in...the thickest ones took about 4.5 hours.
