Pit Barrel Cooker (PBC) Appreciation Thread

[qposner]

Just wanted to let you all know that I just placed my order for a PBC! IF all goes well, the GMG Jim Bowie will go on Craigslist. Thanks for answering my questions a week or two back. Can wait for it to get here!

 

[16Adams]

Make your first cook memorable!!! Congratulations.

 

[ssv3]

On tap today:

37 day dry aged cowboy chop

Baby backs

Pork belly

Teriyaki pork tenderloin

Teriyaki chicken

Pron later

 

[Stlsportster]

Just wanted to let you all know that I just placed my order for a PBC! IF all goes well, the GMG Jim Bowie will go on Craigslist. Thanks for answering my questions a week or two back. Can wait for it to get here!

You won't be disappointed!

 

[cfi1234]

Just wanted to let you all know that I just placed my order for a PBC! IF all goes well, the GMG Jim Bowie will go on Craigslist. Thanks for answering my questions a week or two back. Can wait for it to get here!

Welcome!:clap:

 

[Bob C Cue]

On tap today:

37 day dry aged cowboy chop

Baby backs

Pork belly

Teriyaki pork tenderloin

Teriyaki chicken

Pron later

That's all you got? LOL! Waiting for pics.

 

[ssv3]

That's all you got? LOL! Waiting for pics.

:becky:

Doing it a bit different today and using my skewers. :wink: Trying to keep the total cook time under 1 hr for all of the above.

In the meantime a teaser, dry aged this bad boy myself

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[Jbkilg2]

Mouth is watering in anticipation. Dayum!

 

[MJB0301]

I've realized in my next life I want to come back as Sako, or at least a family dog that eats the scraps....

 

[Magichelmt]

Had family over and needed to smoke again. 5 chicken quarters, 2 pork loins, & then 2 fatties after the first round came off. This time I cracked the lid the last 20 minutes and the skin was nice & crisp. I need to invest in more rubs.

 

[ssv3]

I've realized in my next life I want to come back as Sako, or at least a family dog that eats the scraps....

Dude, you had me laughing my arse off ound: Anytime you guys are out here. No need to reincarnate. :biggrin1:

Mission is 1 hour or less for today's cook:

Belly and teriyaki tenderloin

Teriyaki chicken

"The" Chop :nod:

Of course the baby backs and locked and loaded with the first time using my hinged grate

And now we wait. Cheers to my PBC brethren!

 

[AClarke44]

Anytime you guys are out here. No need to reincarnate. :biggrin1:

I plan to take you up on that offer some day! :becky:

Nice spread!

 

[ssv3]

Indirect in the PBC direct on the JJ with the Vortex

Appetizer served:

More pron to come

 

[ssv3]

I plan to take you up on that offer some day! :becky:

Nice spread!

Anytime my brother!!

 

[ssv3]

Oh yeah, roasted some veggies as well. Gotta have your veggies. :becky: Right on the 1 hour mark baby!!!!! PBC FTW!

Of course the appetizer cowboy chop was destroyed :nod:

Rest of the food about ready to come off

Chicken

Plated

Crispy arse belly pieces

Bite trough rib, check (keep in mind this all was done in 1 hour if that)

Dinner was good

Gotta run to the guests now :becky:

 

[qposner]

What's the story with those ribs? What did you do and how did you do it???

 

[ssv3]

What's the story with those ribs? What did you do and how did you do it???

As I mentioned in my above post, I wanted a quick meal with max cook time of an hour. Idea is to cut meats into kabob sized pieces and when it comes to ribs, same concept, separated into individual ribs which in turn reduces your cook time significantly. I seasoned with salt, pepper, paprika, chopped onions (natural tenderizer) and let it marinate for 4 hours in the fridge. You can just season the ribs as you usually do and you'll have the same results. Just cut them into individual ribs. That's all.

With the exception of the steak but we all know steaks cook up pretty fast regardless of thickness.

 

[Big-Joe]

Looks insanely good sako

 

[Bob C Cue]

Looks insanely good sako

I second that emotion!

 

[qposner]

As I mentioned in my above post, I wanted a quick meal with max cook time of an hour. Idea is to cut meats into kabob sized pieces and when it comes to ribs, same concept, separated into individual ribs which in turn reduces your cook time significantly. I seasoned with salt, pepper, paprika, chopped onions (natural tenderizer) and let it marinate for 4 hours in the fridge. You can just season the ribs as you usually do and you'll have the same results. Just cut them into individual ribs. That's all.

With the exception of the steak but we all know steaks cook up pretty fast regardless of thickness.

How were the ribs? How do they compare to a normal rib cook? Kinda interested in trying this for the fun of it.