Pit Barrel Cooker (PBC) Appreciation Thread

[Haole Pete]

Man, those ABT's look good. :thumb: I gotta do 'em again soon...


Got my thermometers mounted for today's cook. Ended up doing one on the PBC and the other on the Weber dome. Only having one on the PBC might keep me from overthinking temps too much during 'normal' barrel cooking. ray:

Of course, the fact that both thermometers register boiling water as an even 200* will also keep me from trusting them TOO much...

 

[PNWSmoke]

Man, those ABT's look good. :thumb: I gotta do 'em again soon...


Got my thermometers mounted for today's cook. Ended up doing one on the PBC and the other on the Weber dome. Only having one on the PBC might keep me from overthinking temps too much during 'normal' barrel cooking. ray:

Of course, the fact that both thermometers register boiling water as an even 200* will also keep me from trusting them TOO much...

I love that table. Do you find with the extra exhaust flow your PBC runs a bit hotter? Does the extra height negate it?

 

[Haole Pete]

Don't know yet. I only did the one cook and that was on a (too) small load of charcoal for the brats. Without the thermometers mounted.

It'll take a few cooks to figure out a good rotisserie technique/temperature (charcoal load, fire height, etc). Heck, I'm not even sure what temp I've been running in 'standard' configuration -- I haven't really checked pit temperature since i got my lower vent dialed in.

I will be removing the rotisserie extension for normal cooks, so temperatures when hanging meat shouldn't be affected...

 

[PUNKem733]

OK, I gotta 13 pound flat bottom round roast. I hate round roasts because they can get so tough and dry very easily, but this was a freebie so I'm gonna do it on the PBC. Anyone have any experience with this cut on the PBC?

 

[Haole Pete]

Well, my first 'real' rotisserie cook (pork loin) is done.

Unfortunately, it was "done" a bit before I realized it was! Tasted good but I overcooked it... :mmph:

Did a full basket of lump charcoal, which settled in around an indicated 375. Tested the pork temp twice with a thermapen. The first was around 120, the second not too long after was 175! :shocked: Dangitdangitdangitdangitdangit...

Yanked off the roti immediately and rested it while improvising some sides -- my wife ended up not feeling well today, so her planned sides were replaced by instant mashed potatoes and a sauce I made out of kraft bbq sauce and the juice from a bag of blueberries.

I'm normally not a 'sauce' guy, but this kinda needed it :sad: Live and learn -- smaller fire and more vigilance next time...

 

[Twisted T's Q]

looks real good from here Pete

 

[bold flavor]

16 lb brisket today. Turned out pretty yummy.

 

[Haole Pete]

Oh man, that brisket looks killer!


I managed to save a bit of my PBC mojo by doing some grilled pineapple for dessert. Half were dusted with brown sugar, half plain. All good!

Moved the charcoal basket to my lower rack (handle-level) and put my other rack on the rebar.

Ended the weekend on a win!

 

[Kanco Connection]

HP and Bold are bringing it! Solid work fellas. This was the first Sunday in awhile without a PBC cook. Felt weird...I think I'll call off tomorrow.

 

[LloydQ]

Solid work, you guys!

 

[Bob C Cue]

Nice cooks fellows! Keep it coming!

 

[talls6]

Hello Everyone,
Another weekend, another set of Spare ribs. Same patterns as before, just worked on the timing this weekend. My only issue was that on 1 side of the barrel the 2 racks got charred up on the last 2 bones, but the other side was fine. My guess is that it was due to airflow. If I go with less than 4 racks I will hang them all on the same side away from the vent.

HP and Bold very nice cooks.

Thanks everyone
Darren

 

[Twisted T's Q]

them ribs look about perfect from here Darren

 

[talls6]

Thanks Twisted T. My family and friends seem to like them.
Darren

 

[Kikaida]

I'm for sure noticing a less than even burn pattern going on in the basket...Gotta fabricate a hook so I can rotate the basket.

 

[Kanco Connection]

I thought I'd bring the mayo craze to the PBC. Chicken was excellent.

Mayo, salt, peper, Sriracha sauce

Let it sit in the fridge for a few hours.

Meathead's Memphis Dust

On the PBC grate she goes--not sure why I didn't hang. Running at about 310

Flipped it skin side down and pulled both rebar with about 25 minutes (maybe about 140ish IT) to go--ran at almost 400, which was what I wanted.

Really good chicken! Mayo is magic! I'm still smearing it on the kids to see if it can straighten them out. Not working.

 

[Twisted T's Q]

give me a leg of that ^^^^ looks great

 

[talls6]

Looks Tasty Kanco. Might have to try that at some point. Needing to do some chicken soon.

 

[SS13]

Made these soy garlic salmon fillets of deliciousness on cedar planks a few weeks ago. I can't even remember that last time I had salmon this good that wasn't sushi.

 

[Kanco Connection]

I'd be all over that. Gonna have to try it.