AClarke44
Babbling Farker
Nice! Yet another Sako technique I need to try. Dude I'm getting back logged with Sako techniques I need to try....:wacko:
Pit Barrel Cooker (PBC) Appreciation Thread
- Thread starter AClarke44
- Start date
Nice! Yet another Sako technique I need to try. Dude I'm getting back logged with Sako techniques I need to try....:wacko:
Lol. Better get to it. :becky: This really was a killer sammich.
Vammy
Knows what a fatty is.
Thank you sir! I'm looking forward to it; went to Sam's yesterday and perused the meat section...found all kinds of stuff I want to put in the PBC! Can't wait wait, and I'll be sure to post up my first cook (with pr0n :grin
and get into the fray! Cheers
Vam
Vammy
Knows what a fatty is.
Thank you sir, and just as you folks have been saying, at 10:00am CST I had an email from PBC saying my barrel and accessories (bought the hinged grate, ash catcher, turkey hanger too :grin
were packed and tracking number issued!This is going to be good...crossing my fingers for a Friday delivery!
Now, back to page 268 for me, and back to your regularly scheduled program for y'all....
Cheers
Vam
fnjay
is one Smokin' Farker
Howdy! Been a while...crazy weather here in Indy so gots a couple cooks in and a duck on for today!
Did these halfs so many son could get sweet n I get spicy. I love red hot as a binder on most things these days.....dominator for him and mix Santa Maria and HDD for me
Ran a 2/1/.5 on it cuz kid likes fall off the bone
Oddly enough bud light for his and the pickled jalapeño juice for me! Sorry, no money shot....gone too fast!:grin:
Today got some duck rolling with Santa Maria and garlic olive oil binder
Gratuitous beer fridge and fav hard drink shots...
Did these halfs so many son could get sweet n I get spicy. I love red hot as a binder on most things these days.....dominator for him and mix Santa Maria and HDD for me
Ran a 2/1/.5 on it cuz kid likes fall off the bone
Oddly enough bud light for his and the pickled jalapeño juice for me! Sorry, no money shot....gone too fast!:grin:
Today got some duck rolling with Santa Maria and garlic olive oil binder
Gratuitous beer fridge and fav hard drink shots...
Diotima
Well-known member
That feeling when you know you smoked a full barrel on Sunday but there's not a bite in the fridge today because you took it all to Mom's house. :shock: :twitch:
Only one cure for that feeling! Four tri-tips on the hooks right now with four half chickens to follow. :mrgreen:
Only one cure for that feeling! Four tri-tips on the hooks right now with four half chickens to follow. :mrgreen:
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fnjay
is one Smokin' Farker
Bird done...
Ya...I knawed on the backbone a bit. I ain't ashamed....it was awesome!
Juices get poured over sweet tators and roasted
Yum
Ya...I knawed on the backbone a bit. I ain't ashamed....it was awesome!
Juices get poured over sweet tators and roasted
Yum
luberconn
Full Fledged Farker
looks good. i need to try a duck
Vammy
Knows what a fatty is.
Bird done...
Ya...I knawed on the backbone a bit. I ain't ashamed....it was awesome!
Juices get poured over sweet tators and roasted
Yum
OFF THE HOOK! (or on the hook :grin
I am a huge fan of smoked duck and goose...Was that a store-bought duck or wild (aka shot in the field)?LloydQ
is One Chatty Farker
St. Louis Sunday
Here are a few pics of Sunday's cook. Tried wrapping these after 3 hours, because in the past, my ribs have gotten too dark before they get tender. I did one slab for my wife, who insists on Kraft Honey BBQ sauce and nothing else. Tried an apricot glaze on one, and a red plum jelly glaze on the last. Frankly, I couldn't tell the difference. I haven't nailed it yet on the PBC, but I am learning every time!
Here are a few pics of Sunday's cook. Tried wrapping these after 3 hours, because in the past, my ribs have gotten too dark before they get tender. I did one slab for my wife, who insists on Kraft Honey BBQ sauce and nothing else. Tried an apricot glaze on one, and a red plum jelly glaze on the last. Frankly, I couldn't tell the difference. I haven't nailed it yet on the PBC, but I am learning every time!
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Vammy
Knows what a fatty is.
You guys and gals put on some great cooks! I'm watching the travels of my PBC, it is expected to arrive Friday afternoon...I feel like I'm 7 yrs old, and knew EXACTLY what I was getting for Christmas and therefore could not wait for Christmas morning :biggrin1:!
Thanks again to everyone for your thoughts, questions, and set up techniques; after reading all 385 pages :shock: I feel prepared to get my cook on with this thing!
Cheers
Vam
Thanks again to everyone for your thoughts, questions, and set up techniques; after reading all 385 pages :shock: I feel prepared to get my cook on with this thing!
Cheers
Vam
PNWSmoke
Knows what a fatty is.
I also finally finished all 385 pages of educational and drooling goodness. You guys are the best, and I bought my PBC in November, largely due to this thread showing the versatility of the smoker.
Here's the obligatory ribs cook picture. PBC all purpose and some local Pete's BBQ sauce. I still haven't gotten them where I want them. You can see the ends there got a little crisp and the rest still had more chew than I like. I'm in the PNW at 300ft, so like many in that range, times are longer than anticipated.
The flavor has been great. Did a prime rib roast and chickens. Chicken was FANTASTIC. The roast cooked way faster than expected, as it was a small 2 pound roast, but was still tender and flavorful, and not the PBC's fault.
Here's the obligatory ribs cook picture. PBC all purpose and some local Pete's BBQ sauce. I still haven't gotten them where I want them. You can see the ends there got a little crisp and the rest still had more chew than I like. I'm in the PNW at 300ft, so like many in that range, times are longer than anticipated.
The flavor has been great. Did a prime rib roast and chickens. Chicken was FANTASTIC. The roast cooked way faster than expected, as it was a small 2 pound roast, but was still tender and flavorful, and not the PBC's fault.
Bob C Cue
Quintessential Chatty Farker
I also finally finished all 385 pages of educational and drooling goodness. You guys are the best, and I bought my PBC in November, largely due to this thread showing the versatility of the smoker.
Here's the obligatory ribs cook picture. PBC all purpose and some local Pete's BBQ sauce. I still haven't gotten them where I want them. You can see the ends there got a little crisp and the rest still had more chew than I like. I'm in the PNW at 300ft, so like many in that range, times are longer than anticipated.
The flavor has been great. Did a prime rib roast and chickens. Chicken was FANTASTIC. The roast cooked way faster than expected, as it was a small 2 pound roast, but was still tender and flavorful, and not the PBC's fault.
Looks great. If you are only doing a few racks you can always cut them in half if you are having trouble with the bottom getting too crispy.
AClarke44
Babbling Farker
Welcome!
The ribs look great! I think you'll get it down soon with them. Just cook about 20 min longer if they aren't as tender as you want and use the bend test to determine when they are done. As far as the crispy ends, I've learned that a lot of times that's an indication your cooker being too hot when you initially put them in OR you got some temp flares while cooking (or both). After dumping the lit coals in the PBC, put the lid on and wait at least 15 minutes before putting any meat in. Once the meat is in open the lid as little as possible (if any at all) until your food is close to being done.
Good luck!
Stlsportster
Babbling Farker
At my house we call those crispy well done ribs at the end....the chefs sample.
Vammy
Knows what a fatty is.
My PBC made it to Tulsa last night, and is on a truck headed to the boom town of Pryor as I write this....tonight will be the inaugural cook night!
Per the norm, the first disaster was discovered: I thought I had two 10 lb bags of chicken quarters in the freezer, but discovered last night they were actually chiken tenders! That simply will not do...so off to Sam's this morning....
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The PBC is going to get its cook this weekend! :-D
Per the norm, the first disaster was discovered: I thought I had two 10 lb bags of chicken quarters in the freezer, but discovered last night they were actually chiken tenders! That simply will not do...so off to Sam's this morning....
The PBC is going to get its cook this weekend! :-D
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