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Pit Barrel Cooker (PBC) Appreciation Thread
- Thread starter AClarke44
- Start date
TealStBBQKing
Full Fledged Farker
Can't wait to see the results Sako i got a bird hanger for Christmas and duck is my plan
Thanks guys! I had the compressor out
becky to blow up the skin for Peking duck but I actually like a lot more fat to be rendered out so I poked the skin instead. That should release a lot of the fat out through the pores. Still Asian inspired as far as the seasoning goes.
2 hours in and IT is about 155. Looking good so far :thumb:
Glaze on at the 2 1/2 hour mark
Ok,
Came out pretty good. Best I can describe is flying venison :becky: Lean but really tasty.
Sliced breast
Yummiest part....the drumstick
Came out pretty good. Best I can describe is flying venison :becky: Lean but really tasty.
Sliced breast
Yummiest part....the drumstick
Evil-g
is One Chatty Farker
- Joined
- Jul 29, 2015
- Location
- Pittsburgh,Pa.
Elk is lean so you may want to throw the grate on and grill it.
Some elk chops I did
I've never had Elk. Is it really gamey tasting. I've had deer and buffalo before. Those steaks look amazing.
TealStBBQKing
Full Fledged Farker
I'm doing chuck ribs for the first time tomorrow. I've got 5 bones all seperated; anyone have experience and know rough cooking times. All together they are 6lbs
It's gamey but I wouldn't call it really gamey. Seasoned right, it tastes great. I prefer deer and like the flavor profile better though.
Buffalo is awesome. I have made plenty of burgers with buffalo and it's delicious. Add some beef or pork to it for some fat and flavor it's even better.
TealStBBQKing
Full Fledged Farker
LloydQ
is One Chatty Farker
- Joined
- Dec 12, 2016
- Location
- Vicksburg, MS.
I've got 20 lbs of Boston Butt going for the Cowboy's victory party tonight!
:grin:
:grin:
TealStBBQKing
Full Fledged Farker
The ribs came out looking good (4.5 hours) and everyone at dinner said they loved them but I didn't really care for them too much. I much prefer pork ribs and I'll probably stick to those from now on. That being said I didn't trim much of the fat and they were pretty fatty so I think the meat didn't get much smoke and very little rub because of the fat layer. But it was fun trying new stuff and I loved the way the PBC cooks so it was definitely worth the experience.
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Bob C Cue
Quintessential Chatty Farker
- Joined
- May 16, 2014
- Location
- St. Louis, MO
Nice looking bark on those chuck ribs. Thanks for posting!
A chucky teaser! :becky:
These will be getting cooked tomorrow. They are from my father in laws bull. They slaughter one every year. We get a decent amount of meat from him but unfortunately no briskets or ribs. Honestly I think the brisket gets ground...:shocked:....We always get a ton of ground beef....
Anyway it's hard to tell but these things are over 2" thick!
These will be getting cooked tomorrow. They are from my father in laws bull. They slaughter one every year. We get a decent amount of meat from him but unfortunately no briskets or ribs. Honestly I think the brisket gets ground...:shocked:....We always get a ton of ground beef....
Anyway it's hard to tell but these things are over 2" thick!
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Tuned in for 'em Andrew. :thumb:
We told ya! :biggrin1: Great looking ribs. You're doing the PBC right. :thumb:
