Pit Barrel Cooker (PBC) Appreciation Thread

[jtcannonball]

Dinner is on. Man I love this smoker.

 

[AClarke44]

That sucks, they're happy to sell them in the UK but we can't be part of this....boooooooo

Could be government regulations. Sweepstakes laws are pretty strict in the US:

It has to be something like this.
I know Noah was willing to ship prizes internationally when we did the PBC cookoff here back in May so I wouldn't think that would be an issue in this contest either....

 

[sonofagun]

Did the usual today, chicken, potatoes but did one thing new; a meatloaf. Got a nice smoke ring on it, too. It turned out pretty well, I'll be doing that again. I'm still soaking the rack it sat on, very hard to clean.

 

[AClarke44]

Did the usual today, chicken, potatoes but did one thing new; a meatloaf. Got a nice smoke ring on it, too. It turned out pretty well, I'll be doing that again. I'm still soaking the rack it sat on, very hard to clean.

Nice! I've been wanting to do a meatloaf

 

[sonofagun]

When I dig into it for sandwiches in a couple of days, I'll post a pic of the smoke ring, if you're interested.

 

[AClarke44]

When I dig into it for sandwiches in a couple of days, I'll post a pic of the smoke ring, if you're interested.

Hey we're always up for pics! :biggrin1:

 

[Thingfish]

When I dig into it for sandwiches in a couple of days, I'll post a pic of the smoke ring, if you're interested.

Heck yeah, we're interested!

 

[Doug S.]

Did the usual today, chicken, potatoes but did one thing new; a meatloaf. Got a nice smoke ring on it, too. It turned out pretty well, I'll be doing that again. I'm still soaking the rack it sat on, very hard to clean.

Search "Frogmat"

 

[dadsr4]

Did the usual today, chicken, potatoes but did one thing new; a meatloaf. Got a nice smoke ring on it, too. It turned out pretty well, I'll be doing that again. I'm still soaking the rack it sat on, very hard to clean.

Get a stainless scrubby

from the grocery store, they work great.

 

[sonofagun]

Search "Frogmat"

Shoot, I placed an Amazon order just before you posted "Frogmat". I'll order one the next time. Does it hold up well in the PBC? It says not to use it with direct heat.

 

[sonofagun]

Get a stainless scrubby

from the grocery store, they work great.

A S.S. Scrubby would remove whatever coating is left on the little meatloaf-sized rack I used. I am looking to get a s.s. rack to use in the future but I just used an old one that I had laying around. The meatloaf was a spur of the moment thing. My wife stopped at a great Italian deli/store in the area and bought an Italian meatloaf already made & seasoned that was 0.50/lb cheaper than the price of ground chuck (already in a disposable foil loaf pan). I just dumped it out onto the rack and added it to the cook.

 

[Stlsportster]

Shoot, I placed an Amazon order just before you posted "Frogmat". I'll order one the next time. Does it hold up well in the PBC? It says not to use it with direct heat.

Yep. Rated to 500 degrees so not for searing but I use mine in the PBC for salmon all the time. Cleanup is easy.

 

[worktogthr]

Just thought I would share with you all. Last weekend my buddy and I cooked in our first competition. It was a small one, made up of only seven teams, but we won grand champion with the best overall scores. There was an open beef category and we smoked a whole NY strip on the PBC. Here's a pic of our box:

 

[Stlsportster]

Just thought I would share with you all. Last weekend my buddy and I cooked in our first competition. It was a small one, made up of only seven teams, but we won grand champion with the best overall scores. There was an open beef category and we smoked a whole NY strip on the PBC.
http://s86.photobucket.com/user/worktogthr/media/NY Strip Comp_zpsxtisgt7a.jpeg.html

Nice work, CONGRATS! That strip looks good...

 

[AClarke44]

Just thought I would share with you all. Last weekend my buddy and I cooked in our first competition. It was a small one, made up of only seven teams, but we won grand champion with the best overall scores. There was an open beef category and we smoked a whole NY strip on the PBC. Here's a pic of our box:

Nice work, work! :thumb:

 

[Big-Joe]

That strip looks wonderful!

 

[Evil-g]

That's a good looking strip.

 

[sonofagun]

Wow! That NY Strip looks good enough to knock a vegetarian off a turnip truck.
When I get better at this I'll have to give it a shot.

 

[worktogthr]

Thanks everyone! It really was simple. Splashed it with some worcestershire, coated it with SPOG and hung it until it was at 125 IT. Let it rest for a bit and sliced. I love prime rib, but a strip roast is starting to move ahead of it in my book. The tenderness was just great and it was a choice cut.

 

[fleihr]

so a question to my cold climate brethren, with winter fast approaching here I was wondering do the cooks on a pbc differ much in the winter cold than in the summer. I know there will be some difference but just wondering on what to expect as this will be my first winter with one and I love to que in the winter