Pit Barrel Cooker (PBC) Appreciation Thread

[Ron_L]

I use 4 small turnbuckles and the charcoal grate from my Jumbo Joe. I did a Pastrami last night and it worked well. I needed help putting it together but it worked so well that I am going to Home Depot and pick up the grates so that I can close the eyes on the turnbuckles.

Great idea!

 

[Cibelo]

My wife is not a fan of the PBC flavor. My son and I love it so we have to cook to her preference some times. I did put several chunks of pecan in the coals and got a nice smoke flavor.

 

[highergr0und]

So.... I was discussing something similar to that drip pan with some friends on SB sunday as we were standing around a PBC and an BGE cooking wings on both due to lower capacities on single grates...

Anyone try using a second grate to allow cooking of two layers of wings at a time? The only time I'm annoyed at PBC capacity is during wing cooks. I've got the new hinge grate and the old one and was thinking about doing some sort of spacers to make two levels. Not sure if I should move it up towards the top or cut it so it can hang lower.

 

[AClarke44]

So.... I was discussing something similar to that drip pan with some friends on SB sunday as we were standing around a PBC and an BGE cooking wings on both due to lower capacities on single grates...

Anyone try using a second grate to allow cooking of two layers of wings at a time? The only time I'm annoyed at PBC capacity is during wing cooks. I've got the new hinge grate and the old one and was thinking about doing some sort of spacers to make two levels. Not sure if I should move it up towards the top or cut it so it can hang lower.

I was thinking the same thing. What I planned to do with my extra grate is make a hover grate with the old PBC (Non-hinged) grate. I'm gonna go to Home Depot/Lowe's and get some 6" stainless steel bolts. You can attach them with nuts to the non-hinged grate and put another nut at the bottom of the bolt leaving about 1/2" of the bolt at the end making "legs" that will rest in between the grill slats. I have a weber kettle and it will work with the kettle too. Here's a pic of one someone did for a kettle. It's hard to explain so hopefully the pic clears it up. Just make sure everything you use is stainless steel and NOT galvanized metal....

6" bolts should allow this to fit under the rebar still allowing you to put the rebar back in place so you have the same airflow/temps as usual. Of course you can always leave the rebar out but then you will have about 30-50° higher temps or you'll have to adjust your vent cap.

Edit : obviously this would probably only work to get more space for wings in the PBC. Anything else would probably be too big for the lid to fit. You can adjust the bottom nuts to lower the grate as well...

 

[AClarke44]

My wife is not a fan of the PBC flavor. My son and I love it so we have to cook to her preference some times. I did put several chunks of pecan in the coals and got a nice smoke flavor.

I like both flavors so having a way to catch drippings is something I was interested in as well. :thumb:

 

[Cibelo]

This is the best thread. I am learning so much about my cooker. I like the idea for wings. I may end up several combinations of grates. I will need some where to store them.

 

[D&D BBQ]

Hey y'all, longtime lurker and first time poster here (been BBQing 10+ years and have an Akorn, large & small BGE and a Santa Maria grill) My beautiful fiancé got me a PBC for an early birthday present and first cook was chicken and tri-tip. Chicken was off the hook good but the tri-tip, while it had a nice flavor from the stock rub, was chewy cause I pulled to soon. How do you guys check temps with your thermopen? Do you take the meat all the way out? I think that was part of my problem as I checked temp with the meat still in and not after I pulled it out and wrapped in foil.

As for wings, I finally found a great use for the Steven Raichlen's oversized skewers that were too long for my Egg: they are perfect in the PBC! I was able to get nearly all of a 20lb bag of Costco wings on 6 skewers and so after seasoning with a mix of rubs and saucing with my comp chicken sauce & srichacha & honey mix, everybody at the SB party said "best wings ever!" and I think I sold a PBC.
I think I got a pic of the hanging skewers that I hope my iPhone can attach.. Got it below. As you can see, the skewers work great as the hook on the handle fits perfectly around the rebar. Also the meat stayed on because the skewers are wide and flat, not round.
Love my new PBC and this thread! Planning on doing some comp chicken and tri-tip in it next month after some practice!
- Dan

 

[AClarke44]

Hey y'all, longtime lurker and first time poster here (been BBQing 10+ years and have an Akorn, large & small BGE and a Santa Maria grill) My beautiful fiancé got me a PBC for an early birthday present and first cook was chicken and tri-tip. Chicken was off the hook good but the tri-tip, while it had a nice flavor from the stock rub, was chewy cause I pulled to soon. How do you guys check temps with your thermopen? Do you take the meat all the way out? I think that was part of my problem as I checked temp with the meat still in and not after I pulled it out and wrapped in foil.

As for wings, I finally found a great use for the Steven Raichlen's oversized skewers that were too long for my Egg: they are perfect in the PBC! I was able to get nearly all of a 20lb bag of Costco wings on 6 skewers and so after seasoning with a mix of rubs and saucing with my comp chicken sauce & srichacha & honey mix, everybody at the SB party said "best wings ever!" and I think I sold a PBC.
I think I got a pic of the hanging skewers that I hope my iPhone can attach.. Got it below. As you can see, the skewers work great as the hook on the handle fits perfectly around the rebar. Also the meat stayed on because the skewers are wide and flat, not round.
Love my new PBC and this thread! Planning on doing some comp chicken and tri-tip in it next month after some practice!
- Dan

Welcome to the Brethren and welcome to the PBC Club Dan!

I usually pull my meat out sometimes resting it on the rebar when checking temps. Not sure what happened with your tri-tip....you've been doing this longer that I, but I've never heard of wrapping tri-tip in foil......Do you cook it like a brisket then? I've made great tasting tri-tip but I typically cook it to about 135° IT and slice it.

 

[highergr0und]

Alright, I'm going to HD today to get some bolts to make a super grate. Might pick up a small weber grate just so I don't have to take it apart for other cooks!!

That skewer idea is awesome too!!! 20 lbs of skewered wings is great!! Any issues with the bottom ones getting overdone?

 

[D&D BBQ]

Welcome to the Brethren and welcome to the PBC Club Dan!

I usually pull my meat out sometimes resting it on the rebar when checking temps. Not sure what happened with your tri-tip....you've been doing this longer that I, but I've never heard of wrapping tri-tip in foil......Do you cook it like a brisket then? I've made great tasting tri-tip but I typically cook it to about 135° IT and slice it.

Hey Andrew, thanks for the reply! We've found that wrapping tri-tip for resting at approx 125-130 for 20 minutes (or more with holding in a Cambro) results in juicier, more tender meat. The carry-over results in meat that's close to 140 (pink, not red color which can turn off some judges) with lots of au jus to run your tri-tip slices through.

Another thing to try is what they do at the Hitching Post near Santa Maria: rub with a Santa Maria type seasoning (Susie Q's) and baste every 5 minutes with garlic infused EVOO & red wine vinegar. Out of the world flavor! They showed this on an old episode of "BBQ with Bobby Flay" and the recipe is on the Food Network site. I'm going to try this on the PBC and I think that the combo of the mop basting dripping on to the charcoal will be farking awesome.
However, all of these plans will have to wait until after I get back from being married by Elvis in Vegas this Sunday and honeymooning in Tahiti!

 

[D&D BBQ]

Alright, I'm going to HD today to get some bolts to make a super grate. Might pick up a small weber grate just so I don't have to take it apart for other cooks!!

That skewer idea is awesome too!!! 20 lbs of skewered wings is great!! Any issues with the bottom ones getting overdone?

Nope, no issues with the bottom wings being overcooked due to the magic of the PBC (they talk about the PBC thermodynamics on the Amazingribs grill review).. However, 1 drumette did fall into the coals because on that 1 skewer it was on the bottom. On the other skewers, the typical wing section was anchoring the bottom and much more secure as I threaded the skewer in between the bones.

Note that you'll need good grill/ welder's gloves to remove the skewers as you have to slide the skewers on and off the rebar (also used to take out the wings after 1 hour to sauce and then back into the PBC for 15 minutes to set the sauce. The rebar does get fairly hot, lemme tell ya!

 

[AClarke44]

Hey Andrew, thanks for the reply! We've found that wrapping tri-tip for resting at approx 125-130 for 20 minutes (or more with holding in a Cambro) results in juicier, more tender meat. The carry-over results in meat that's close to 140 (pink, not red color which can turn off some judges) with lots of au jus to run your tri-tip slices through.

Another thing to try is what they do at the Hitching Post near Santa Maria: rub with a Santa Maria type seasoning (Susie Q's) and baste every 5 minutes with garlic infused EVOO & red wine vinegar. Out of the world flavor! They showed this on an old episode of "BBQ with Bobby Flay" and the recipe is on the Food Network site. I'm going to try this on the PBC and I think that the combo of the mop basting dripping on to the charcoal will be farking awesome.
However, all of these plans will have to wait until after I get back from being married by Elvis in Vegas this Sunday and honeymooning in Tahiti!

Oh ok, I get it now. I typically do a reverse sear when I cook tri-tips. But the technique you described above sounds delicious. I will definitely try that out. Thanks! :thumb:

Oh and congratulations with your upcoming wedding by Elvis! Hopefully you enjoy the honeymoon too.....may you and the new wife have lots of fun, make lots of memories, and have a hard time walking after its over....:thumb::heh::biggrin1:

Don't forget the pics....:biggrin1:

 

[Edonis13]

I did wings on skewers last weekend, but the skewers were flat but small-ish, so I could only fit 7 wings per skewer. I secured them from falling by using one of these binder clips on the bottom of the skewer:

It's certainly not pretty or elegant, but it worked.

 

[Bob C Cue]

Just 94 views away from 100,000 for this thread! Woo hoo! :-D

 

[pjess50]

I use 4 small turnbuckles and the charcoal grate from my Jumbo Joe. I did a Pastrami last night and it worked well. I needed help putting it together but it worked so well that I am going to Home Depot and pick up the grates so that I can close the eyes on the turnbuckles.

Here is mine, same sort of set up. It helps to have fire gloves on, i still burned hair off my arm getting everything set putting to meat on:grin:

 

[AClarke44]

Now that's a great idea! :thumb::thumb::thumb:

 

[ssv3]

Now that's a great idea! :thumb::thumb::thumb:

Agreed!

 

[fnjay]

Yah, all the ideas have merit, but for drip tray/ diffuser I will be trying pjess' method there. Thx!

 

[AClarke44]

Yah, all the ideas have merit, but for drip tray/ diffuser I will be trying pjess' method there. Thx!

I think that method would also serve as an extra cooking grate as well....

 

[motoeric]

PBC Photos

Hi!

I need to get a few photos of the PBC folding grate for the next issue of the Brethren's magazine.

If you have any pretty cool pics of items hanging while the other side has wings or abt's or something and wouldn't mind sharing them, please let me know.

Thanks!

Eric