Pit Barrel Cooker (PBC) Appreciation Thread
- Thread starter AClarke44
- Start date
Thingfish
is Blowin Smoke!
Mission accomplished, sir!PBC fired up for a special assignment. :becky:
Homemade Jagerwurst (Hunter sausage)
Taste test :thumb:
Thank you sir!! Love the PBC for smoking my bacon and sausage. Nice and even low temp smoking and most importantly NO GRILL MARKS. :mrgreen:
sonofagun
Knows what a fatty is.
That looks really good! I did some Italian sausage from a very good local Italian deli a couple of days ago and was thinking about posting a pic but you beat me to it.
You'll never look at store bought the same way again Thingfish. Give it a shot for sure.
Thanks SOG! Post up the pics. :thumb:
The pics are actually cured sausage and not fresh sausage.
If you cut that fat up into little bits, throw it in a crockpot with a little water - like 1/4 cup to keep the fat from sticking, etc. at the beginning, let it render, strain through a cheesecloth for tallow & then fry taters and whatnot in it, I guarantee you'll be glad you did.
sonofagun
Knows what a fatty is.
After cooking 3 chickens I did a few raw Italian sausages to see how it'd work. Dunked them in ice water for five minutes to keep them from shriveling. Turned out pretty well.
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It's about time you got a PBC Jeanie.:becky: I can imagine all the cool things you'll do with it. :nod:
Every time I see one of your PBC cooks or check this thread, I want one too!
You have PBC cooking down to an art!! :mrgreen:
dadsr4
somebody shut me the fark up.
I read this thread just for the food.
Rich M
Knows what a fatty is.
Hello everyone and hope all is well. I'm back....
Going to do Chiken halves for the first time tomorrow on the PBC and looking forward to it.
Since I'm a novice with the Chicken, have a question for those have done it before. Going to rub with Oakridge, and am curious on how long in advance can you do so, obtaing good end results?
Much thanks in advance,
Rich
Going to do Chiken halves for the first time tomorrow on the PBC and looking forward to it.
Since I'm a novice with the Chicken, have a question for those have done it before. Going to rub with Oakridge, and am curious on how long in advance can you do so, obtaing good end results?
Much thanks in advance,
Rich
Good to see you back Rich. I personally rub my chicken roughly half hour to 45 mins prior to them going in the PBC. I dust and wait for the seasoning to "sweat" through (tacky texture). Once it has completely sweated through then it's ready.
cfi1234
Knows what a fatty is.
Thanks!
Rich M
Knows what a fatty is.
Much thanks for the tip Sako. Its appreciated.
AClarke44
Babbling Farker
Can't wait to see that Adams!
