I have only done one ... Turned out great... I only cooked it mid-rare. I have two left and I need the freezer space.. Guess I'll add those to the cook for the weekend
Was it tender? What did you season it with?
I have only done one ... Turned out great... I only cooked it mid-rare. I have two left and I need the freezer space.. Guess I'll add those to the cook for the weekend
Sako-
That's similar to my haul last year! Finally ran out of the 50/50 blend I was making with them about a month ago.
Looks like Cost Plus is only slated to get the OG sauce this year and not the Tennessee Red as well. Has me thinking about maybe buying a big bottle of the new-ish "Champions Blend" straight from the Blues Hog site.
Sako-
That's similar to my haul last year! Finally ran out of the 50/50 blend I was making with them about a month ago.
Looks like Cost Plus is only slated to get the OG sauce this year and not the Tennessee Red as well. Has me thinking about maybe buying a big bottle of the new-ish "Champions Blend" straight from the Blues Hog site.
Thanks guys!
I love the Blues Hog also. I've got the local Cost Plus giving me a call when they get the sauce back in stock for the summer so I can avoid the shipping costs associated with buying straight from them or from Amazon.
BigKing your pics are outstanding! I decided a few weeks ago I was going to do my 1st butt + wings on Memorial Day weekend...can only hope it comes out this good. You mentioned doing 35 instead of 40 KBB...did you light it standard way - e.g. 15 mins. then dropped over unlit? Any special setup for lighting?
New member here, just ordered my PBC today. Started on an electric smoker and burning things on a gas grill, then last year when my smoker rusted out I started doing research. Stumbled upon amazingribs.com and decided on a Weber kettle as a cheap way to see if charcoal was for me. Well after a year of burning charcoal, I sold my gas Weber Spirit, but I decided I wanted a better dedicated smoker where I can get more capacity for long cooks with better control. Was on the fence between one of these or building a UDS, but the cost of a new drum and the time I would spend behind my welder did not make as much sense as spending $300 and being able to cook the next day.
Still plan on keeping the kettle and Slow n' Sear for steaks and short cooks, but cant wait to fill this thing with ribs, briskets, butts, and whatever else I can fit in here.
New member here, just ordered my PBC today. Started on an electric smoker and burning things on a gas grill, then last year when my smoker rusted out I started doing research. Stumbled upon amazingribs.com and decided on a Weber kettle as a cheap way to see if charcoal was for me. Well after a year of burning charcoal, I sold my gas Weber Spirit, but I decided I wanted a better dedicated smoker where I can get more capacity for long cooks with better control. Was on the fence between one of these or building a UDS, but the cost of a new drum and the time I would spend behind my welder did not make as much sense as spending $300 and being able to cook the next day.
Still plan on keeping the kettle and Slow n' Sear for steaks and short cooks, but cant wait to fill this thing with ribs, briskets, butts, and whatever else I can fit in here.
I love my PBC but every time I cook baby back or spare ribs, they fall down in the coals. I have a hook about three bones down and they still fall but they sure are tender.
I love my PBC but every time I cook baby back or spare ribs, they fall down in the coals. I have a hook about three bones down and they still fall but they sure are tender.