Pit Barrel Cooker (PBC) Appreciation Thread

[Stlsportster]

Was just searching the archives for a boneless/skinless chicken breast recipe and came across this thread.

http://www.bbq-brethren.com/forum/showthread.php?t=208515

Andrew (AClarke44) is a PBC virgin and gets his first. Very surreal seeing him go through all the same questions he answers for all of us now!

 

[AClarke44]

Was just searching the archives for a boneless/skinless chicken breast recipe and came across this thread.

http://www.bbq-brethren.com/forum/showthread.php?t=208515

Andrew (AClarke44) is a PBC virgin and gets his first. Very surreal seeing him go through all the same questions he answers for all of us now!

Lol. That's funny....I forgot about that thread....That was my first PBC I bought used. It was the gen 1 powder coated PBC. I liked it so much i wanted the new Porcelain coated PBC that had only been out for about 6 months. I also wanted the Air Force logo. So, I sold my first one and bought the one i currently own.

Yep i had a lot of questions at first but I found out just how easy the PBC makes things. I also did a ton of experimenting back then! :thumb:

 

[SeaSalted]

SeaSalted - How do you fire up the PBC with the PartyQ? I assume it has to be a different process than what Noah recommends since you don't have the vent. I have the the PartyQ and I would like to use it today. Thanks!

After dumping the lit chimney coals into the basket I close the lid, wait several minutes and then insert the PartyQ. Turn on the PartyQ and set the desired setpoint. Easy and simple. Generally, if I remove the lid I turn the PQ off and wait a few moments after replacing the lid before turning it back on as the temperature at the probe location will be lower than setpoint.

Remember that the PQ relies on the fan to keep it cool and prevent backflow of high temps which could damage it.

After a cook I remove the PQ and either leave the adaptor open if I want to deplete the coals or insert the plug if I want to snuff them out.

Let us know how you do.

 

[MJB0301]

Just starting another pork butt - this time will wrap as I don't want to spend 9 hrs on it...

 

[Stlsportster]

Sunday Funday PBC cook. Beef short ribs, ABTs and Pigshots, boneless skinless chicken beasts.

Shorties in SPOG, some of them much smaller than the others. Going to be coming off at different times.



Pigshots and ABTs into the pool with the shorties. This is my one complaint about the PBC...not enough horizontal space.



ABTs and Pigshots off. This will be appetizers during the Packers game.



Shorties coming along



Boneless skinless in the PBC All Purpose Rub and a little olive oil. Brined overnight. Bacon wrap a few because ....well I had leftover bacon from the apps.



Chicken off. Tender and moist.



One of the small shorties that I snuck off for a taste test. Not really tender yet but man, was it good flavor



Pics of the finished shorties later. Now eating some apps watching the Pack beat the Lions.

Happy Sunday!

 

[Stlsportster]

And the finished shorties. Real tender now.

 

[AClarke44]

Thats what I'm talkin about Sportster! Looks great! :thumb:

 

[Bob C Cue]

Stlsporster you sure know how to put the PBC to good use. Another great looking cook!

You're reaching Sako territory if I may say so.

 

[Stlsportster]

Stlsporster you sure know how to put the PBC to good use. Another great looking cook!

You're reaching Sako territory if I may say so.

Now don't go getting all crazy like. I'm still a rookie with this thing but definitely feel like I'm starting to get it dialed in. I'm benefitting as a result of the collective learnings of all you guys. Couldn't do it without watching all the guys who came before me.

 

[MJB0301]

Just starting another pork butt - this time will wrap as I don't want to spend 9 hrs on it...

Done in 6 hours, pictures coming later after resting in the cooler. Finishing up chicken thighs and breasts with rib cage, then will throw on some asparagus spears at the end

 

[ssv3]

Stlsporster you sure know how to put the PBC to good use. Another great looking cook!

You're reaching Sako territory if I may say so.

Love it!! I like Sportster's style. :thumb: Reminds me when I started on this forum with just a kamado ......................:twisted: all the way to a custom TX made stick burner and everything in between. Life is good!!!

Oh and if the PBC doesn't get used AT LEAST once a week it's a bad week then.

Today on the menu today

Spare Ribs

Chicken

Sausage

and I'm debating whether to put the lamb racks in the the PBC :biggrin1:

 

[MJB0301]

[/ATTACH][/ATTACH]

Done in 6 hours, pictures coming later after resting in the cooler. Finishing up chicken thighs and breasts with rib cage, then will throw on some asparagus spears at the end

I think it's done ....

 

[Stlsportster]

Love it!! I like Sportster's style. :thumb: Reminds me when I started on this forum with just a kamado ......................:twisted: all the way to a custom TX made stick burner and everything in between. Life is good!!!

Oh and if the PBC doesn't get used AT LEAST once a week it's a bad week then.

Today on the menu today

Spare Ribs

Chicken

Sausage

and I'm debating whether to put the lamb racks in the the PBC :biggrin1:

Great lookin spares Sako!! I'd ask for some pics of the sausage....but that would just be weird. :mrgreen:

 

[Bob C Cue]

[/ATTACH][/ATTACH]

I think it's done ....

I would say so! Great looking bark and that bone sure is clean. Looks like you nailed it! Nice job!

 

[bradymartin]

buying a gasser soon. no time or patience for charcoal. my less than year old pbc is up for sale. $150

 

[AClarke44]

buying a gasser soon. no time or patience for charcoal. my less than year old pbc is up for sale. $150

That sucks brady.....I bet you'll be able to sell your PBC quick though. Heck Sako may have a friend or two in the market for one in your area...:becky:

 

[ssv3]

Great lookin spares Sako!! I'd ask for some pics of the sausage....but that would just be weird. :mrgreen:

Only because this is the PBC thread. :mrgreen: Just put the sausage on but they don't take long anyway

Ribs passed the bend test and they're done. Mustard based sauce for the top rack and Head Country for the bottom rack. I don't usually sauce ribs but lately I've been switching things up

 

[Wolf13]

Picked up a 13lb prime brisket at Costco yesterday and threw it on today. Turned out OK, bark wasn't where I wanted it and flavor is slightly off. That said, it will get eaten and already planning a chili with what's left.

 

[ssv3]

That sucks brady.....I bet you'll be able to sell your PBC quick though. Heck Sako may have a friend or two in the market for one in your area...:becky:

I'll spread the word but LITERALLY all of my close friends have one. :nod:

 

[ssv3]

Picked up a 13lb prime brisket at Costco yesterday and threw it on today. Turned out OK, bark wasn't where I wanted it and flavor is slightly off. That said, it will get eaten and already planning a chili with what's left.

If you're shooting for nice rich bark, wrap around 180*+. Nice coat of black pepper also helps. I only do my briskets central TX style with equal parts kosher salt and coarse black pepper. I just picked 16 mesh black pepper and can't wait to do my next brisket with it.