Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Code4code5 on November 08, 2015, 10:43:29 AM
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Glad to be a new member of the forum here, and thought I'd share some pictures from yesterday's cook here in northern Colorado. I woke up yesterday morning to a balmy 24 degrees, with frost covering everything. I fired up a chimney, and by the time those coals were ready, the temp had climbed up to 32. (http://images.tapatalk-cdn.com/15/11/08/632e9f550ae653ef9c060df469a8ebe9.jpg)
At 9:15, I hung two seven pound boneless port shoulders from Costco, rubbed with olive oil and a heaping portion of the PBC Beef and Game rub. (http://images.tapatalk-cdn.com/15/11/08/252262b4e3a3aa11590dbbb0067a6440.jpg)
They chugged along until about 12:30, when I hit a stall at 159 degrees. I cracked the lid for about fifteen minutes, and about ten minutes after that, the stall was broken. I got to 165 at about 2:00, so I wrapped them and added Dr. Pepper as a brazing liquid. The shoulders went into the oven at 280
I added a chimney of lit charcoal to the PBC, and hung two racks of ribs rubbed with oil and a sugar-free spicy rub.
The shoulders hit 200 degrees at about 4:00, so I gave them the FTC treatment. I decided a little cast iron cornbread was necessary, so that went into the oven at about 5:00. At 5:30, I sauced and re-hung one of the racks with KC Original.
I took the first shoulder out of the cooler at 5:45, and it was absolutely perfect. Tender, juicy, and falling apart just with pressure from the fork. I pulled the first shoulder, cut the ribs, and dinner was on. (http://images.tapatalk-cdn.com/15/11/08/42fc52651917b4f3c1aab60573e5c1d7.jpg)
I couldn't be happier with the PBC... It isn't quite set-it-and-forget-it like the Traeger crowd seem to appreciate, but I love the flavor of everything that comes off this beast!
(http://images.tapatalk-cdn.com/15/11/08/1228a093dabd3a9f65afcdb36bfdda1d.jpg)(http://images.tapatalk-cdn.com/15/11/08/2f734d2cc97f4a00d5f1703e45f31e93.jpg)
( fixed the title of your thread for you... :) )
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Absolutely beautiful!
And...once you have used your your PBC a little longer- it will become sort of "set and forget"......I rarely even need a thermometer when cooking chicken or ribs. I have just become comfortable with how it cooks - so you get to where you will "know" form the look and feel of the food - that it is done. And the timing of what you are cooking will become so familiar that you just "know".
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Fantastic pulled pork and ribs!
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Absolutely beautiful!
And...once you have used your your PBC a little longer- it will become sort of "set and forget"......I rarely even need a thermometer when cooking chicken or ribs. I have just become comfortable with how it cooks - so you get to where you will "know" form the look and feel of the food - that it is done. And the timing of what you are cooking will become so familiar that you just "know".
That's a learning curve I'm happy to embark on!
Sent from my iPhone using Tapatalk
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Turned out great!
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Absolutely beautiful cook, and excellent pictures - thank you for sharing. Looking forward to many more!
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Wow,new guy is one heck of a cook.Welcome to the forum Code,look forward to many more posts,you nailed that one!
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WOW some nice looking food. Like tsquare says after a few more cooks you will have a set and forget machine.
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Some great looking meat and great pics too!!! Don
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Wow! Amazing cook!
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Great job! Let's eat
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Wow,new guy is one heck of a cook.Welcome to the forum Code,look forward to many more posts,you nailed that one!
He's a ringer!
Looks like you have that baby humming! Great looking eats.