GOT MY TOY ~ A man and his Pit Barrel Cooker!

[1Bigg_ER]

That is neat way to hang it, leaves some room for more stuff.  2hrs is fast, must have been hot.  Glad it came out good, the color is great.  Did the bottom cook much faster than the top?  I still want to cut one half and double hook it like a brisket.

It was cooked uniformly top to bottom. No burnt ends on the drumstick neither.I really think that hanging it vertically will cook it better than how the PBC video hang it horizontally, better airflow all around the bird. That also could be why it cooked that fast.

But looking at the legs, I can tell that the temp was way too high.
Come to think of it, I used Stubbs lump for the first time in the PBC. I know how Ozark lump and kingsford behavior in the PBC.
I used stubbs to grill those burgers and wings and I don't think I'll be using it again.




I'll stick with Ozark lump charcoal and kingsford competition.

[1Bigg_ER]

My first tri tip ever. I mean EVER!
I was walking around Costco, minding my own business when I saw a small tri tip.
It looked real good so I reached for it.
Got home, quickly salted it. Let it be for about 20 minutes then rubbed it with Worcestershire sauce, applied my beef rub, black pepper, garlic and onion powder and a touch of paprika.
Got lubricant?



OK



Fired up the PBC with Ozark Oak lump charcoal.



Hang a bird in there too.
45 minutes later



Wife was around so I had to overcook it slightly.



Made some sliders with caramelized onions, anchovies, olive oil etc.





It was great, tender. Next time I'll reverse sear.

[muebe]

Great looking Tri-tip Bigg!

[1Bigg_ER]

Great looking Tri-tip Bigg!

Thank you Muebe! We really enjoyed it. I need to get it and do a planned cook.

[HighOnSmoke]

That tri tip looks delicious!

[N. Ontario Smoker]

That looks great. I've never had a Tri Tip either. Will have to check if that's what they call it in Canada.

[1Bigg_ER]

Game day wings.
These were salted and left uncovered in the refrigerator overnight.
Made a glaze using pureed pineapples, oyster sauce, honey and Gochujang.


Fired up the PBC with Ozark oak lump charcoal.



When they're almost done, give them a bath in the glaze



Back to the PBC.



And we're ready to eat. Skin is crispy as if they were deep fried.



Running out of lubricant on a Sunday is unacceptable!

[1Bigg_ER]

Doing some jerk ribs. Plan was to cook these during the day but things with kids came up.
OK lube,



On to seasoning, Penzey's jerk pork, lime juice, peanut oil. I wanted some heat so added walkerwoods jerk seasoning.



Mix that to a paste



Salt the ribs, rub the jerk paste, wrap in plastic, refrigerate overnight.





Fire up the PBC, I'm using kingsford competition charcoal. Basket filled halfway, Weber compact chimney filled to the top. That's 40 briquettes.
Hang the ribs at 6:22 pm.



Should be done by 9:30 pm.

[1Bigg_ER]

Aaaaaaaand done! Took em off at 9:29 pm.





Some of the best ribs I've ever made. And done in three hours

[spuds]

Beautiful cooks Bigg!Enjoying the thread.I might not answer but read it all.

[1Bigg_ER]

Beautiful cooks Bigg!Enjoying the thread.I might not answer but read it all.

Thank you Spuds. I just want to keep everything in one place. Might be useful to somebody one day.

[Las Vegan Cajun]

Great looking bones, nicely done. 

[spuds]

Beautiful cooks Bigg!Enjoying the thread.I might not answer but read it all.

Thank you Spuds. I just want to keep everything in one place. Might be useful to somebody one day.

Indeed it is!

[1Bigg_ER]

Clean off the bone.

[Las Vegan Cajun]

Even the bare bones look scrumptious.