Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: ronman451 on April 30, 2018, 02:37:34 PM
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Well, I guess it had to happen. After hundreds of cooks in the PBC, I finally had a BAD experience. I've had mostly great results, an occasional mediocre result, but nothing inedible before...
My brother-in-law gave me this huge pork loin, must have weighed over ten pounds. I seasoned it with a bit of olive oil and some PBC All Purpose Rub and cooked it on the grate (it felt too heavy to hang from hooks). In fact, I had to cut it in half to fit. It had a fat cap, which I thought was going to be a plus, but it may have been my demise. Cooked to 145 internal (took a little over an hour), and while cooking, I noticed the smoke smell was never very appealing.
It came out tasting oily, almost like kerosene. I think the fat cap may have done me in, dripping way too much onto the coals causing them to smolder. Blech. Could have been old charcoal, too. It was the first cook of the season and I pulled half-bag of kingsford from the garage.
On to the next cook!
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We all have bad ones at times. With a pork loin I trim the majority of the fat off. I get more seasoning to the meat and it just seems to do better than with leaving the fat untouched.
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...and while cooking, I noticed the smoke smell was never very appealing.
Yep, the nose knows!
I bet if you had put it over a pan to catch the drippings it'd have been superb.
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...and while cooking, I noticed the smoke smell was never very appealing.
Yep, the nose knows!
I bet if you had put it over a pan to catch the drippings it'd have been superb.
Just sit the pan directly on top of the coals ? Or is their a better way ?
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Heres an idea, works for me
http://www.youtube.com/watch?v=QCtYrbA5OIY&t=38s
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Just sit the pan directly on top of the coals ? Or is their a better way ?
I don't own a PBC, but Tom's mod looks grate (pun intended :D), and relatively inexpensive to boot! I bet you could get a second grate at your local Ace Hardware.
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Got the second Grate at Ace! :)
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I've had one notable PBC fail. I hung a bunch of chicken quarters and one of them came off the hook and dived into the fire. Immolated chicken doesn't smell good or taste good. I've redone this meal several times successfully now by using the grate and a rib rack -- I can do a big batch and nothing can fall into the fire.
Hub