First Anniversary Pit Barrel Cooker (PBC) Appreciation Cook-off--Discussion and Entry Thread

[Moose]

I'd like to mention that any entry in this PBC cook-off can also be entered in our monthly special Throwdown, which is titled "I'd Hit That!", since it is an open category and anything goes as long as it conforms to standard throwdown rules.

Here's the entry thread:

http://www.bbq-brethren.com/forum/showthread.php?t=229361

:thumb:

 

[93vpmod]

I had a great weekend with the PBC. Smoked 6 lbs of chicken legs, a 4 lb. pork loin, half a dozen ABTs, some Wampus beans, a 14 lb Turkey and tonight's dinner below.

Wine and olive oil marinated, mozzarella & basil stuffed, bacon wrapped portabello mushrooms, cilantro lime and buttercorn and OR Santa Maria tri-tip.



Please accept my official entry photo below!

 

[Bob C Cue]

Very nice Mike. Thanks for breaking the ice!

 

[BobBrisket]

Please accept this pic as my entry........

The details can be found here: http://www.bbq-brethren.com/forum/showthread.php?t=230240

Thanks!

Bob

 

[wormy]

For some reason I thought the cut off was today. Its a good thing it is not as I did not want to post the picture of me crying over the brisket I cooked this weekend......terrible.....Looks like their is time to redeem my self.

 

[Ertothel]

Please consider this my official entry - went with a meat platter (oink, moo, click).

Here's the little PBC sitting on the French drain I've started placing it on (cooking on grass will result in some lovely dead grass crop circles). This placement got interesting after the cook when we had a hard rain and it flooded the bottom of the PBC.

Plated

Please consider this my entry to photo:

Thanks!

 

[Deebo]

My official entry combines something old with something new. I decided to go with a household favorite along with something I've never tried before. I've been jonesing for some St. Louis cut ribs so I hung some of those. My creative side has been wondering how smoked crab stuffed portabella mushrooms would work as an appetizer. So lets get started!

Got the PBC going as I usually do....



After about 15 min, the PBC settled in around 275ish so the ribs went in.....



While the ribs were going, I got the mushrooms prepped.....



When the ribs showed some good color, I put the shrooms on.....



After about an hour or so, I pulled the shrooms (smelled SO good!!).....



So, I present to you my official photo submission of St. Louis cut spare ribs and smoked crab stuffed portabella mushrooms topped with both grated and shredded mozzarella cheese:

 

[AClarke44]

Nice work Deebo! Never done portobello's in the PBC. They look very good! :thumb:

 

[Deebo]

Nice work Deebo! Never done portobello's in the PBC. They look very good! :thumb:

Thanks Andrew! I definitely recommend giving the stuffed shrooms a shot. I'm looking forward to doing them again and playing with different cheeses!

 

[Bob C Cue]

I would hit that Deebo. Thanks for playing.

 

[ssv3]

Love great Deebo! I'd hit that too! :becky: Love the shots. :thumb:

 

[Jbkilg2]

My PBC TD cook

I present to you my Chimichurri Skirt Steak with Chorizo Stuffed Peppers:

A quick sear on the chimichurri marinated skirt on the PBC grate before dressing with pepperjack cheese and rolling with a plug of chorizo. Uncooked minute rice was added to the pepper bottoms to cook in the juices. Onion petals lined the pepper walls.

 

[Jbkilg2]

Last pic is my entry

The last pic on this post is my entry pic. The bottom half of the pepper served like a side dish of rice and the top was a meat lovers entre. I had a blast doing this. Thanks for putting the contest together!

 

[AClarke44]

Nice entry Jbkilg2! I will put a link to your cook thread when I make the voting thread next week.....Here it is if folks wanna view it. :becky:

http://www.bbq-brethren.com/forum/showthread.php?t=230379

 

[Thingfish]

*** Please accept this as my official entry into the PBC Cook-Off ***

My cook thread: http://www.bbq-brethren.com/forum/showthread.php?p=3554557#post3554557

Pork loin backs with Oak Ridge Dominator rub
Chicken roaster halves with Plowboys Yardbird rub
Roasted Brussels sprouts with Kiolbassa brand miniature sausages and Slap Ya Mama seasoning
White Cheddar and Edam Mac and Cheese

** Please accept this as my entry image **

 

[AClarke44]

Lookin good Thingfish!

Nice work today fella's. :thumb:

 

[bradymartin]

thingfish i like your idea using the meat hooks for those kabobs. what kabob utencil are those? nothing fell off

 

[Thingfish]

They are Steve Raichlin skewers.

[ame="http://www.amazon.com/Steven-Raichlen-Best-Barbecue-Signature/dp/B0007ZGULG"]Amazon.com : Steven Raichlen Best of Barbecue Signature Stainless Steel Grilling Kabob Skewers (Set of 6) / 17" by 3/8" - Durable, Reusable and Long-lasting - SR8025 : Patio, Lawn & Garden@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41b8w64JTAL.@@AMEPARAM@@41b8w64JTAL[/ame]

 

[TexArlina BBQ]

Smoked meatloaf on the PBC

Decided to try a smoked meatloaf on the PBC. As usual the results the PBC produced didn't disappoint. Also threw on some beef short ribs just because I couldn't pass them up at the store. Golden potatoes with kosher salt were cooked for mashed potatoes.




Sauced with some of my homemade mixed with a little hickory sweet baby rays and some xtra brown sugar. Please use this as my official entry in the PBC thread anniversary throwdown.





All plated with some squash/zucchini and the mashed potatoes

 

[AClarke44]

Looks great TexArlina!

Which pic do you want as your official entry pic.....the one to be used in the vote thread?