Pit Barrel Cooker (PBC) Appreciation Thread
- Thread starter AClarke44
- Start date
:heh: Leg-o-lam
dadsr4
somebody shut me the fark up.
- Joined
- Feb 8, 2010
- Location
- Howell, MI
That looks better than the veggie dish my wife has planned. I love leg of lamb. What's in the rub?:heh: Leg-o-lam
Oh boy! This is gonna be good! :hungry:
Damn! :shocked: Veggies? That's tough.
Going to a friends house so I'm taking the leg of lamb, tri tip and flat iron steak to be cooked there and apparently there's going to be lamb chops and steaks there also. Meat fest today.
Salt, pepper, fresh garlic and rosemary, aleppo pepper (coarse Syrian paprika), olive oil and usually fresh lemon zest but my lemon tree's on break so I used lemon pepper.
Last edited:
Burning lump today
In
In
dadsr4
somebody shut me the fark up.
- Joined
- Feb 8, 2010
- Location
- Howell, MI
No pic, if that is what there is supposed to be here.
Here you go Bob! Wouldn't leave you guys hanging. I would've gave you guys more pron but running out the door now. If I manage to snap more there then ill post later.
Here you go Bob! Wouldn't leave you guys hanging. I would've gave you guys more pron but running out the door now. If I manage to snap more there then ill post later.
Very nice Sako! :thumb: Try and get some sliced pics for us if you get a chance.
I'll try. It's at medium rare 135 ish IT and I let it air out so it doesn't carryover to higher temps during transport. Should be fine.
D&D BBQ
Full Fledged Farker
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- Feb 3, 2016
- Location
- Redding, CA
Man, y'all cooking up some great looking food as usual! Gotta try that PBFC for sure, Andrew!
Speaking of chicken in the PBC, my buddy who is currently in Kaui sent me this when I told him to hunt down some Huli Huli chicken.
He found this "Chicken in a Barrel" stand and check out the barrel..
And he said it was "the best, juiciest, and tasty chicken ever!"
A PBC in paradise.
Speaking of chicken in the PBC, my buddy who is currently in Kaui sent me this when I told him to hunt down some Huli Huli chicken.
He found this "Chicken in a Barrel" stand and check out the barrel..
And he said it was "the best, juiciest, and tasty chicken ever!"
A PBC in paradise.
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angryelfFan
is one Smokin' Farker
- Joined
- Jan 28, 2016
- Location
- Ann...
ssv3, what is your take on lump in the PBC? I see some people say it is very hard to use in the PBC and some who have figured it out.
Thanks D&D! That restaurant your friend found is owned by a friend of Noah from Pit Barrel. If I'm not mistaken its at least partially how Noah got the idea for the PBC. Not stealing his friends idea but more like they both started a business from a way of cooking they did growing up. I think Bob may know the story better so hopefully he will chime in and add to or correct me if I'm wrong....lol.
Looks awesome DD
For me it's easy. I run it fine with both. Only issue with lump is the inconsistency in size but you can remedy that by using royal oak lump as the pieces are more uniform. Actually today's cooks was done using cowboy lump because it was what I had on hand. I shoot for a tight packed basket with lump pieces as even as possible.
One other thing I do also is dump a little of lit coals on top and run it like a uds. Works since lump doesn't produce a lot of smoke when doing minion compared to briqs. Just make sure you don't let the basket catch because lump burns waaaaaay hotter.
Did 2 brined birds on the PBC today and they turned out great as usual. I made the brine last night and soaked the chickens for about 8 hours today before cooking. After removing from the brine I patted them dry and placed in the fridge for about 2 hours. After dumping the coals I sprinkled each chick with a liberal dose of PBC Beef and Game.
I set the PartyQ for 325, let the barrel settle down a bit and hung the birds. I checked the thighs at one hour and found that they were only about 145 degrees so cracked the lid and set the PQ for 375. Another 20 minutes and the chicken was perfect, i.e., tasty, nice color, crisp skin, and moist inside. What more can one ask for?
I set the PartyQ for 325, let the barrel settle down a bit and hung the birds. I checked the thighs at one hour and found that they were only about 145 degrees so cracked the lid and set the PQ for 375. Another 20 minutes and the chicken was perfect, i.e., tasty, nice color, crisp skin, and moist inside. What more can one ask for?
