Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: 1Bigg_ER on May 29, 2014, 05:56:11 PM
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Picked it up from a retailer
Got home at 3:15 PM, Chicken was done at 4:45 PM
I'm not sure how you folks are cooking it for 2 hours.
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Wow, you didn't waste any time putting that thing to use! Nice job on your first cook. I'm sure you'll have many more to come!
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Congrats on the new toy and the chicken looks great.
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Excellent first cook. Congrats!
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Congrats on the new cooker. Good looking bird too.
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Thank you folks!!
I was cooking in 30 minutes from opening the box.
I was cussing the whole time I was eating that chicken.
Chicken was at 139 in 35 minutes. Then I cranked PBC to 400 degrees. It's ridiculous how evenly cooked and browned.
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Beautiful looking chicken! Congrats on your new cooker!
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Congrats and you might hold the record for fastest first cook!
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Congratulations on the new cooker, good looking bird :)
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Congrats and you might hold the record for fastest first cook!
LOL! Most likely.
I'll need to play around with it coz I have a bunch of charcoal left in the basket. Had to choke the holes with aluminum foil.
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Congrats and you might hold the record for fastest first cook!
LOL! Most likely.
I'll need to play around with it coz I have a bunch of charcoal left in the basket. Had to choke the holes with aluminum foil.
What holes? The 4 near the top of the barrel? You typically just put the rebar rods that come with it in those. The remaining airspace around them is part of the design. It si the correct amount of sq. inches for venting your cooker - and maintaining constant temp.
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Congrats and you might hold the record for fastest first cook!
LOL! Most likely.
I'll need to play around with it coz I have a bunch of charcoal left in the basket. Had to choke the holes with aluminum foil.
What holes? The 4 near the top of the barrel? You typically just put the rebar rods that come with it in those. The remaining airspace around them is part of the design. It si the correct amount of sq. inches for venting your cooker - and maintaining constant temp.
Tee I think he might have choked the holes to stop the burning coals to be used later.
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Excellent first cook. Congrats!
X2,well done! :P
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Looks great. Did my first cook today on the PBC and it was great. Chicken was done in an hour and 15 minutes; bb ribs in about 2 hours. Will post some pics soon.
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Excellent first cook. Congrats!
X2,well done! :P
X3 Excellent cook!
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Congrats and you might hold the record for fastest first cook!
LOL! Most likely.
I'll need to play around with it coz I have a bunch of charcoal left in the basket. Had to choke the holes with aluminum foil.
What holes? The 4 near the top of the barrel? You typically just put the rebar rods that come with it in those. The remaining airspace around them is part of the design. It si the correct amount of sq. inches for venting your cooker - and maintaining constant temp.
Choked em to save the remaining coals. Will be used on next cook
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Excellent looking bird!!! Tasty I am sure
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Excellent looking bird!!! Tasty I am sure
My 7 year old daughter finished her drumstick, reached out to her mama's plate and snatched her chicken off the plate!! That's how tasty it was.
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Excellent looking birds. ;)
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Excellent looking bird!!! Tasty I am sure
My 7 year old daughter finished her drumstick, reached out to her mama's plate and snatched her chicken off the plate!! That's how tasty it was.
LOL, that's a confirmation of success right there!
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Excellent looking bird!!! Tasty I am sure
My 7 year old daughter finished her drumstick, reached out to her mama's plate and snatched her chicken off the plate!! That's how tasty it was.
LOL, that's a confirmation of success right there!
Winner Winner - Chicken Dinner!!! That is awesome! ;D ;D ;D
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Alright, your cooker is as good as your brisket.
Found a trimmed small brisket at the store.
Sprinkled it with salt, coarse ground pepper, garlic and onion powder.
PBC was running hot as hell, 325. Or could just be me, I'm a big fan of kingsford competition charcoal
That thing came up to 160 in no time, before it even caramilized properly.
BUT it was FANTASTIC!!
[attachment deleted by admin]
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That looks nice! I use the normal Kingsford - just cause Noah said so... :D ;D But can't argue with your results!
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I know that I'm not supposed to be worried about temperature and all that but I never cook by time.
PBC is a helluva machine, I want us (PBC and I) to get to know each other. So I'll keep tinkering with it until I find that sweet spot.
As for chicken, I'll keep using competition briquettes since I always cook it at high temperature.
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Brisket looks great. ;)
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I know that I'm not supposed to be worried about temperature and all that but I never cook by time.
PBC is a helluva machine, I want us (PBC and I) to get to know each other. So I'll keep tinkering with it until I find that sweet spot.
As for chicken, I'll keep using competition briquettes since I always cook it at high temperature.
I look forward to reading and seeing your results - good learning! Thanks.
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About to hang these little boneless ribs.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140531_125302_zpstxkjmumt.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140531_125302_zpstxkjmumt.jpg.html)
Finally got it to run on low using competition briquettes. Didn't mess with the damper setting. Just slightly covered the opening with a piece HD foil.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140531_143536_zpsqxdjffgg.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140531_143536_zpsqxdjffgg.jpg.html)
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FANTASTIC!! Never went higher than 250.
(http://i1175.photobucket.com/albums/r636/emtawali/Beef_zpseutsb5wc.jpg) (http://s1175.photobucket.com/user/emtawali/media/Beef_zpseutsb5wc.jpg.html)
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Ohhhh my that is pretty. That had to be good!
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Came out really nice ER!
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Ohhhh my that is pretty. That had to be good!
^^^^^What he said. ;)
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It was fantastic! Didn't make it to the plate.
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;D ;D ;D :P Oh that HAD to be good!
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Great toy and some great cooking!!! Don
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That picture could make the cover of "Cook's Illustrated"!!!
WOW!!!!
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That picture could make the cover of "Cook's Illustrated"!!!
WOW!!!!
Thank you!!!
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That picture could make the cover of "Cook's Illustrated"!!!
WOW!!!!
I'll second that. Those boneless ribs look incredible!
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PBC MMS (maple mustard sriracha) wings.
Now I'm trying to choke the PBC to bring down the temperature for a nibbles boneless leg of lamb.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140601_130035_zpsjnnpttfq.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140601_130035_zpsjnnpttfq.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140601_130627_zpsnqxov3fl.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140601_130627_zpsnqxov3fl.jpg.html)
(http://s1175.photobucket.com/user/emtawali/media/IMG_20140601_130619_zpslneqqxv_edit_1401647071670_zpsxmbsdziz.jpg.html)
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That picture could make the cover of "Cook's Illustrated"!!!
WOW!!!!
I'll second that. Those boneless ribs look incredible!
Thank you Pong!
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Leg of lamb is hanging in the PBC.
Yes I understand what Noah said about the PBC but I'm making it my own.
Running 219-221 steadily.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140601_141205_zpsqvppmmfu.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140601_141205_zpsqvppmmfu.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140601_140912_zpszkvwxeur.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140601_140912_zpszkvwxeur.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140601_142529_zpsl1dud2rb.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140601_142529_zpsl1dud2rb.jpg.html)
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Yup sometimes you just have to make adjustments. I use fridge magnets to cover the vent to keep the temp down were I want it. As time goes on for your cook you will need to let more air in as the temp will drop to almost putting out your coals. The UDS that people build themselfs have a valve on the lid to adjust air flow as they need it. I think Noah wanted everything to be standard for the amateur drum smoker so it would be a set it and forget it type of smoker/BBQ
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Leg of lamb DONE!
Never went past 230. I'm cranking the heat up and do some potatoes.
(http://i1175.photobucket.com/albums/r636/emtawali/Let%20o%20Lamb_zpsf3aim7wj.jpg) (http://s1175.photobucket.com/user/emtawali/media/Let%20o%20Lamb_zpsf3aim7wj.jpg.html)
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Oh wow, that looks SOOOOOOOO good.
Nice cook - will be doing this one.
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So in summary, I lit the PBC at 11 am, made lunch on it (wings ) at high temperature. Then choked it to 225 degrees, hang the leg of lamb.
(http://i1175.photobucket.com/albums/r636/emtawali/Lamb%20leg_zpsnj1ue22i.jpg) (http://s1175.photobucket.com/user/emtawali/media/Lamb%20leg_zpsnj1ue22i.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140601_173803_zpshe0s8r3a.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140601_173803_zpshe0s8r3a.jpg.html)
Three hours later I took the lamb off. Cranked the heat up to 400 degrees, put my cast iron skillet for some potatoes.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140601_174914_zpsrchxps70.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140601_174914_zpsrchxps70.jpg.html)
Choked it again to save the remaining charcoal. At 8 pm I had this much left.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140601_193910_zpsuxr13ih7.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140601_193910_zpsuxr13ih7.jpg.html)
Then I sat down for dinner.
(http://i1175.photobucket.com/albums/r636/emtawali/PBC%20DINNER_zpsm2xwsljr.jpg) (http://s1175.photobucket.com/user/emtawali/media/PBC%20DINNER_zpsm2xwsljr.jpg.html)
And a half drink to PBC.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140601_200106_zpsswai2do8.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140601_200106_zpsswai2do8.jpg.html)
Money well spent!!
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Amazing cooks already!
You are my PBC hero ;)
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It all looks awesome - however, the wings are INCREDIBLE - BINGO!!!!!
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It all looks awesome - however, the wings are INCREDIBLE - BINGO!!!!!
Thank you.....JUNKY!!
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Fantastic cook ER!!
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Amazing cooks already!
You are my PBC hero ;)
LOL! Well thank you Muebe. I'm trying to get to know the PBC really well before summer really kicks in.
My Webers are kinda jealous. LOL
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Fantastic cook ER!!
Thank you Spuds!!
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Alright alright alright! Weekend is here, time to get PBCing.
First up jerk wings.
Got the PBC cranked up to 425. I don't think I'll ever cook without a temp probe.
Best wings ever (yet). No sauce necessary. Crispy skin, like they came off a deep drier. Took 30 minutes with one rebar off and lid slightly ajar. Turned them once.
(http://i1175.photobucket.com/albums/r636/emtawali/WENGS_zps4zqmgkvu.jpg) (http://s1175.photobucket.com/user/emtawali/media/WENGS_zps4zqmgkvu.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140606_173532_zpspldkwfso.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140606_173532_zpspldkwfso.jpg.html)
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Wings look fantastic! Anyone know what a max Wing count on a PBC might be?
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Those wangs look awesome!
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Wings look fantastic! Anyone know what a max Wing count on a PBC might be?
Thank you!
30 large wings not crowded.
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Those wangs look awesome!
Thank you Pappy!! I got a small brisket and some beef short ribs waiting in line.
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Those wangs look awesome!
Thank you Pappy!! I got a small brisket and some beef short ribs waiting in line.
Line forms behind me!
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Great looking wings. ;)
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Nice wingies!!!!
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That does it... I'm doing some wings on my next cook. Yours look fantastic!
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Hey Bigg, you've had one great cook after another on your new PBC! It all looks wonderful! Fabulous job!
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Hey Bigg, you've had one great cook after another on your new PBC! It all looks wonderful! Fabulous job!
Thank you! I'm loving this chicken whisperer thingy. LOL.
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That does it... I'm doing some wings on my next cook. Yours look fantastic!
Thank you Pong. Just remember to crank that heat up for extra crispy wings.
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Nice wingies!!!!
Thank you Muebe. Kids were looking at me like that's all the wangs?! LOL
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Sun is out, PBC is getting a workout.
Got a sweet spot for low and slow.
Damper in "closed" position. Which is not really closed.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140607_084332_zps2d67kbm_edit_1402150166301_zpsnzlrstki.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140607_084332_zps2d67kbm_edit_1402150166301_zpsnzlrstki.jpg.html)
I let it run for 30 minutes before hanging a mini brisket.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140607_085008_zpsfy2cklmg.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140607_085008_zpsfy2cklmg.jpg.html)
Now we're PBCing low and slow style.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140607_083504_zpsberf2hiu.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140607_083504_zpsberf2hiu.jpg.html)
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Looking forward to seeing this one when it's done. ;)
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3 hours in, never went past 245.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140607_113850_zpsxxpnecaz.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140607_113850_zpsxxpnecaz.jpg.html)
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YEAAAAAH BUDDY!
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140607_165125_zpsu8hprk8z.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140607_165125_zpsu8hprk8z.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/Cherry%20Wood%20brisket_zpsdi2o63wq.jpg) (http://s1175.photobucket.com/user/emtawali/media/Cherry%20Wood%20brisket_zpsdi2o63wq.jpg.html)
Damn damn damn! Can I say that?!
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YEAAAAAH BUDDY!
Damn damn damn! Can I say that?!
Looks like you did, and I say X2!
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YEAAAAAH BUDDY!
Damn damn damn! Can I say that?!
Looks like you did, and I say X2!
I've cooked more briskets in the last seven days than I have in the last 3 years. LOL
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Looks real good! :P Is this low and slow cook using Kingsford Blue?
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Looks real good! :P Is this low and slow cook using Kingsford Blue?
Yessir! Lit about 15 briquettes in my chimney starter, no lighter fluid. Tossed in a little cherry wood
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dude, you got this one down for sure. the briskie looks pretty yummy. :P :P :P
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Yeah buddy.....you nailed this one. ;)
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dude, you got this one down for sure. the briskie looks pretty yummy. :P :P :P
Thank you Sparky!! It was so tender my 2 year old enjoyed it.
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Yeah buddy.....you nailed this one. ;)
Thank you!!
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I ran into some beef back ribs on sale, had a free afternoon and cold beers. Guess what? I sparked that PBC.
Used PBC beef and game rub,
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140610_123346_zpsh8xluhml.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140610_123346_zpsh8xluhml.jpg.html)
Three hours later,
(http://i1175.photobucket.com/albums/r636/emtawali/Beef%20back%20ribs_zpsk0924wlp.jpg) (http://s1175.photobucket.com/user/emtawali/media/Beef%20back%20ribs_zpsk0924wlp.jpg.html)
let 'em rest, cut
(http://i1175.photobucket.com/albums/r636/emtawali/Back%20ribs_zps4qrlfhhg.jpg) (http://s1175.photobucket.com/user/emtawali/media/Back%20ribs_zps4qrlfhhg.jpg.html)
Didn't bother wrapping these.
FANTASTIC!!
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Those are OMG fantastic. ;)
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Oh Yeah! :P
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Those turned out crazy good ;D
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Those are OMG fantastic. ;)
Thank you cajun! This was probably my best afternoon yet.
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Oh Yeah! :P
YEAH BUDDY!!
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Those turned out crazy good ;D
Thank you CDN!! Man they were fantastic, and a cold brew on an eighty degrees day, CRAZY GOOD!
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I'm really loving Pecan wood with beef!
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Fred Flintstone would be proud!
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You should have your own section in the PBC forum called "Bigg Eats"!
Dang your food is looking good!
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Fred Flintstone would be proud!
LOL!! Ya know!
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You should have your own section in the PBC forum called "Bigg Eats"!
Dang your food is looking good!
Thank you Muebe! Hey would the section come with a check?
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Pure awesomeness ! I just ate a giant shrimp and oyster Po Boy I I still want to try one of those ribs....
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Pure awesomeness ! I just ate a giant shrimp and oyster Po Boy I I still want to try one of those ribs....
I love Po Boy! Made a shrimp Po Boy just a few days ago
(http://i1175.photobucket.com/albums/r636/emtawali/PoBoy_zpsoysl3mlk.jpg) (http://s1175.photobucket.com/user/emtawali/media/PoBoy_zpsoysl3mlk.jpg.html)
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Great looking Po Boy - can't go wrong - my preference is the ole' catfish po - but I don't discriminate - I eat 'em all :P :P :P :P
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Great looking Po Boy - can't go wrong - my preference is the ole' catfish po - but I don't discriminate - I eat 'em all :P :P :P :P
Same here, I'll eat anything on a Po Boy, it's all good. ;)
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Jerk chicken!
Every time I cook chicken on the PBC my level of pissitivity goes higher. Why didn't I buy this thing months ago?!
(http://i1175.photobucket.com/albums/r636/emtawali/jerked%20chicken_zps1g3bvelt.jpg) (http://s1175.photobucket.com/user/emtawali/media/jerked%20chicken_zps1g3bvelt.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140615_172932_zpsuzlqo5ha.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140615_172932_zpsuzlqo5ha.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140615_182412_zpssd6xozn2.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140615_182412_zpssd6xozn2.jpg.html)
Lemme tell you a true story that I just made up. My neighbor's chicken committed suicide coz she wanted me to cook her on my PBC!
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By the way, oak lump charcoal is the way to go with PBC chicken.
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Nice.
Did she have to cross the road? (first one to say it,yay!) ;D
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Fred Flintstone would be proud!
;D
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Nice.
Did she have to cross the road? (first one to say it,yay!) ;D
No, coz then she'd have died for nothing! HAHAHA
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Great looking chicken. ;)
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Great looking chicken. ;)
Yes, indeed it is. Looks absolutely delicious!
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Great looking chicken. ;)
Yes, indeed it is. Looks absolutely delicious!
One of the b est chickens I have ever put through my face hole. The breast was leaking juices.
I'm fighting the urge to buy a second PBC.
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Look how moist that breast is. That's leftover from yesterday.
Those bacon bits are from a homemade bacon that I smoked on the PBC as well.
I'm going to get a second PBC.
(http://i1175.photobucket.com/albums/r636/emtawali/Chikin%20salad_zps1gxbrbxm.jpg) (http://s1175.photobucket.com/user/emtawali/media/Chikin%20salad_zps1gxbrbxm.jpg.html)
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Look how moist that breast is. That's leftover from yesterday.
Those bacon bits are from a homemade bacon that I smoked on the PBC as well.
I'm going to get a second PBC.
(http://i1175.photobucket.com/albums/r636/emtawali/Chikin%20salad_zps1gxbrbxm.jpg) (http://s1175.photobucket.com/user/emtawali/media/Chikin%20salad_zps1gxbrbxm.jpg.html)
That's one helluva fine salad right there!
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Great looking chicken. ;)
Yes, indeed it is. Looks absolutely delicious!
One of the b est chickens I have ever put through my face hole. The breast was leaking juices.
I'm fighting the urge to buy a second PBC.
Indeed,I couldnt believe the juices pouring out of my chicken.Wife says....Im really not that keen on chicken,but this is soooo good,we need to make a lot more. She still doesn't believe I got the PBC for her, for her birthday...9 months early. ::)
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Look how moist that breast is. That's leftover from yesterday.
Those bacon bits are from a homemade bacon that I smoked on the PBC as well.
I'm going to get a second PBC.
(http://i1175.photobucket.com/albums/r636/emtawali/Chikin%20salad_zps1gxbrbxm.jpg) (http://s1175.photobucket.com/user/emtawali/media/Chikin%20salad_zps1gxbrbxm.jpg.html)
That's one helluva fine salad right there!
Thank you Pong!
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Bigg you rebel!
Using lump in the PBC! Outrageous!
Chicken looks outstanding!
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Bigg you rebel!
Using lump in the PBC! Outrageous!
Chicken looks outstanding!
LOL!! I have rebeled against all PBC recommendations and still excelled.
It's going to be a great summer!!
I have two events coming up at my house with 20 plus guests. Contemplating on getting another PBC.
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This thread has been really informative for PBC cooking tips. Thank you so much for all the posts and pics, particularly the damper settings. I cannot WAIT for mine to arrive! All the food looks incredible also. You ever order the second cooker?
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This thread has been really informative for PBC cooking tips. Thank you so much for all the posts and pics, particularly the damper settings. I cannot WAIT for mine to arrive! All the food looks incredible also. You ever order the second cooker?
Thank you for the visit Mr Michael. I ended up getting a WSM 22.5 for Father's Day. But the PBC is my go to outdoor cooker.
I can tell you that I haven't cooked chicken/ wings indoors ever since I brought the PBC home.
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Jerk PBCed chicken.
You'll never catch me without Penzey's spices pork and chicken jerk seasoning. Mix it up with lime juice and peanut oil. Marinate bird for about 4 hours.
Get the PBC to 325, yes I monitor my temp, toss in a chunk of pecan wood.
An hour later.......
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140711_130633_zps7uvxpbxk.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140711_130633_zps7uvxpbxk.jpg.html)
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That is some seriously good lookin' chicken! Nice cook. How was the taste?
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Beautiful birds Mr Bigg! Very nice day on the PBC!
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That is some seriously good lookin' chicken! Nice cook. How was the taste?
My two year old boy quietly destroyed a drumstick!!
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Beautiful birds Mr Bigg! Very nice day on the PBC!
Thank you Hikerman, I try to find even the smallest excuse to fire up the PBC.
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Jerk PBCed chicken.
You'll never catch me without Penzey's spices pork and chicken jerk seasoning. Mix it up with lime juice and peanut oil. Marinate bird for about 4 hours.
Get the PBC to 325, yes I monitor my temp, toss in a chunk of pecan wood.
An hour later.......
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140711_130633_zps7uvxpbxk.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140711_130633_zps7uvxpbxk.jpg.html)
Oh, man, that is some bad-ass looking chicken! I could destroy some of that in a hurry!
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Great looking chicken!!!!
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Had some visitors, they were quiet until almost the last bite that's when I heard "What the eff is in this bird?"
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Let's open the weekend with a quick PBC cook.
Jerk wings using RO lump.
PBCed at 350 for about 35 then cranked to 400 to finish off.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140718_175328_zpsejbgex7w.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140718_175328_zpsejbgex7w.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140718_175506_zps8xgqibu_edit_1405725147640_zpsbnuzkazp.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140718_175506_zps8xgqibu_edit_1405725147640_zpsbnuzkazp.jpg.html)
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Good lookin' finger licken' good chickens,great color! :P
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Great looking wings/legs!!!!
The PBC is my goto chicken cooker!
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Great looking wings/legs!!!!
The PBC is my goto chicken cooker!
LOL! I get my wings from an Asian store, they're huge!
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Chicken all looks great. I'm going to have to get some of that jerk seasoning.
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Working on Porchetta from Patio Daddio. Looks perfect for the PBC. Then again what's not perfect for the PBC?
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140718_191339_zpshfx30q0l.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140718_191339_zpshfx30q0l.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140718_191938_zpsyzqfxeen.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140718_191938_zpsyzqfxeen.jpg.html)
Sealed to marinate for about a day.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140718_192534_zpsqtermcl2.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140718_192534_zpsqtermcl2.jpg.html)
In the PBC it goes. Temp locked at about 300.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140719_121744_zpsix8lh0nq.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140719_121744_zpsix8lh0nq.jpg.html)
Now we wait
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140719_123922_zpsxdtdsrer.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140719_123922_zpsxdtdsrer.jpg.html)
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Chicken all looks great. I'm going to have to get some of that jerk seasoning.
I get it from Penzey's. Goes great with ribs as well.
Mix the rub with some oil and lime juice. If you want a little more heat add a tablespoon of the jarred seasoning.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140719_132036_zpslrbti575.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140719_132036_zpslrbti575.jpg.html)
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Here we go!
(http://i1175.photobucket.com/albums/r636/emtawali/Porchetta_zpslljtqvwx.jpg) (http://s1175.photobucket.com/user/emtawali/media/Porchetta_zpslljtqvwx.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/Porchetta%20Sammich_zpscvpvv6bq.jpg) (http://s1175.photobucket.com/user/emtawali/media/Porchetta%20Sammich_zpscvpvv6bq.jpg.html)
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Saw that recipe - your version looks fantastic. What a great sandwich!
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When does your restaurant open?
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Saw that recipe - your version looks fantastic. What a great sandwich!
Thank you Dr, I think your comment was right before mine.
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When does your restaurant open?
LOL! It opens and close at will. Hit me up when you're in my area and I'll open it for you.
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Just got home from out of town. First order of business: fire up the PBC.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140726_125117_zpstrj8g4kn.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140726_125117_zpstrj8g4kn.jpg.html)
WINGS. Mix some real maple syrup, grade B, with Dijon mustard, cider vinegar, Vietnamese fish sauce and Sriracha. Glaze the wings when they're almost done.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140726_131617_zps6l3hoy4s.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140726_131617_zps6l3hoy4s.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140726_132021_zpsolpogbsc.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140726_132021_zpsolpogbsc.jpg.html)
Grab a cold Shiner Bock!
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Tuesday dinner, any excuse to fire up the PBC.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140729_161655_zpsrqskuzza.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140729_161655_zpsrqskuzza.jpg.html)
Salted chicken, that's all,
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140729_162122_zpsyn5e9yia.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140729_162122_zpsyn5e9yia.jpg.html)
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(http://i1175.photobucket.com/albums/r636/emtawali/K.I.S.S._zps36wtgvro.jpg) (http://s1175.photobucket.com/user/emtawali/media/K.I.S.S._zps36wtgvro.jpg.html)
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Another episode of a man and his beloved PBC!
WINGS!
As usual, every episode starts with lubrication
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140802_150159_zpsfsy4jd1e.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140802_150159_zpsfsy4jd1e.jpg.html)
Wings marinated in some stuff called Portuguese Peri Peri chicken. Mix that with peanut oil and some lime juice.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140802_120519_zpstwowcs7y.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140802_120519_zpstwowcs7y.jpg.html)
Get that PBC hot and bothered.
Somebody asked how many wings the PBC can hold. I got 34 in here, I think.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140802_130815_zpsguosqw0k.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140802_130815_zpsguosqw0k.jpg.html)
Here I got some off for the kids. They prefer zero heat.
Made a glaze with Peri Peri medium hot sauce, butter and lime juice. Gave the wings a bath, left the PBC uncovered while I glazed them to crank the heat.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140802_132123_zpsezobtooe.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140802_132123_zpsezobtooe.jpg.html)
Back on the grate.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140802_131746_zpssd6oj0qg.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140802_131746_zpssd6oj0qg.jpg.html)
Got some corn going
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140802_133501_zpsa0pneyfs.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140802_133501_zpsa0pneyfs.jpg.html)
Help yourself.
(http://i1175.photobucket.com/albums/r636/emtawali/Wings%20and%20Corn_zps49h2dq7v.jpg) (http://s1175.photobucket.com/user/emtawali/media/Wings%20and%20Corn_zps49h2dq7v.jpg.html)
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I like how you did the corn. How did it turn out
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I could sure eat that porchetta sandwich!!! Chicken and corn lookin great!!! A good beer too!!! Don
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I like how you did the corn. How did it turn out
Thank you, one of my best corn.....yet.
Soaked in seasoned salt for about an hour, boiled in the same water for about 5 minutes then grilled. Smear a little butter
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I am going to give that approach on my next outing with the barrel. Should be next weekend. Right now here in the Midwest, sweet corn is coming in left and right. Have not seen the corn truck yet though. Never pass up a sweet corn truck, nothing like it straight out of the field.
I like how you did the corn. How did it turn out
Thank you, one of my best corn.....yet.
Soaked in seasoned salt for about an hour, boiled in the same water for about 5 minutes then grilled. Smear a little butter
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It has come to a point where I have to have a chicken ready to hang at a moment's notice.
Got home, kids demanded PBCed chicken. Yes PBC is now a verb.
I have PBCed so many chickens I don't even bother with checking temp anymore.
Fill the basket halfway with Ozark lump charcoal, fill a compact chimney with Ozark lump charcoal and light it.
Dump it in the basket when I see red hot coals at the bottom of the chimney. Leave the PBC uncovered for 10 minutes then hang chicken. Come back after 1 hour and 15 minutes, breast is at 155.
Works everytime. FOR MY SET UP.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140806_193919_zpseozjklfr.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140806_193919_zpseozjklfr.jpg.html)
Saw a pineapple just chilling on my counter.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140806_182618_zpsmy907kic.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140806_182618_zpsmy907kic.jpg.html)
Might make some pineapple rice pilaf to go with that chicken.
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You've got it wired! Good PBC'ing!
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It has come to a point where I have to have a chicken ready to hang at a moment's notice.
Got home, kids demanded PBCed chicken. Yes PBC is now a verb.
I have PBCed so many chickens I don't even bother with checking temp anymore.
Fill the basket halfway with Ozark lump charcoal, fill a compact chimney with Ozark lump charcoal and light it.
Dump it in the basket when I see red hot coals at the bottom of the chimney. Leave the PBC uncovered for 10 minutes then hang chicken. Come back after 1 hour and 15 minutes, breast is at 155.
Works everytime. FOR MY SET UP.
So you are obviously cooking your chicken at a higher temp than the traditional method (from PBC video). Do you find that the chicken is still super juicy? And how is the skin? Is it more bite through than at lower temps? I follow the video instructions and it makes the best chicken ever. But would not mind having crispier skin. Thanks!
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140806_193919_zpseozjklfr.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140806_193919_zpseozjklfr.jpg.html)
Saw a pineapple just chilling on my counter.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140806_182618_zpsmy907kic.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140806_182618_zpsmy907kic.jpg.html)
Might make some pineapple rice pilaf to go with that chicken.
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Plated.
(http://i1175.photobucket.com/albums/r636/emtawali/1407384667_Jerked%20chicken_zpsmyr5myab.jpg) (http://s1175.photobucket.com/user/emtawali/media/1407384667_Jerked%20chicken_zpsmyr5myab.jpg.html)
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Great looking chicken in that PBC. ;)
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Looks like you got it dialed in alright!
BD
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Alright, sun is up it's PBC time.
I'm going to do something foolish. I'm hanging turkey legs.
These were brined and rubbed with Cajun seasoning.
First we lubricate
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140809_121549_zpsasraajhq.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140809_121549_zpsasraajhq.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140809_112426_zps6eigunqq.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140809_112426_zps6eigunqq.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140809_112644_zpstwevfwmi.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140809_112644_zpstwevfwmi.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140809_112732_zpskxajzamw.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140809_112732_zpskxajzamw.jpg.html)
Using kingsford competition charcoal, see you later.
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I gotta quit looking at this PBC chicken!!! Don
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Can't wait for the finished product...what kind of wood did you toss in?
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Can't wait for the finished product...what kind of wood did you toss in?
One chunk of cherry wood for the color.
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Aaaaaaand done!
By RFD the way, I used kitchen Twain to bind the legs to the hooks.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140809_123308_zpsp9qj4km8.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140809_123308_zpsp9qj4km8.jpg.html)
Right off the hanger
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140809_123512_zpsweuxnvgd.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140809_123512_zpsweuxnvgd.jpg.html)
Resting
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140809_123927_zps3d4mcreq.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140809_123927_zps3d4mcreq.jpg.html)
Another successful bird PBCed!
Took less than an hour. It's the same set up as my Chicken cooks so it was probably running at 350.
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Dang those legs look great!!!!
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Dang those legs look great!!!!
Thank you Muebe! Taste fantastic.
Planning on doing them state fair style next time, cured.
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Those look awesome!
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Those look awesome!
Much appreciated OverBarrel!
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Hey Boys Hey Girls
About to jerk some chikin
First get the fire going, one full compact chimney. I ran out of Ozark lump charcoal so using kingsford competition. Red hot, dump on half a basket of unlit charcoal while I prep the chikin.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140812_190717_zpsuvffb1ni.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140812_190717_zpsuvffb1ni.jpg.html)
Walker woods jerk seasoning mixed with coconut oil and lemon juice.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140812_183817_zpsjgx8t4z7.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140812_183817_zpsjgx8t4z7.jpg.html)
Rub that well over the chicken, best marinated overnight but I don't have the time.
Had the bad case of clumpification since the chickin was cold.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140812_190443_zpsdq4dpx7j.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140812_190443_zpsdq4dpx7j.jpg.html)
Hang it, let it get PBCed.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140812_191911_zpss3jmktfz.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140812_191911_zpss3jmktfz.jpg.html)
It will stay there, I'll be back in 1 hour 15 minutes.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140812_201553_zpsamouu9ke.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140812_201553_zpsamouu9ke.jpg.html)
Never fails, 1 hour 15 minutes.
See how hot the coals are? Crispy skin
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140812_204329_zpsujxiafz0.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140812_204329_zpsujxiafz0.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140812_211005_zpslv0cphct.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140812_211005_zpslv0cphct.jpg.html)
Simple dinner
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140812_211654_zpsporgyras.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140812_211654_zpsporgyras.jpg.html)
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(http://i1298.photobucket.com/albums/ag47/1spudster/applause_zps96355cbf.gif) (http://s1298.photobucket.com/user/1spudster/media/applause_zps96355cbf.gif.html)
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Looks great! Great color on that skin ;)
But why did you have to bury those peas into that ball of rice! :o
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Looks great! Great color on that skin ;)
But why did you have to bury those peas into that ball of rice! :o
LOL! So kids can't skip veggies.
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I think it is safe to say that you are the reference when it comes to PBCing poultry.
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Looks wonderful, now next time cook enough for the rest of us please. ;)
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It's Friday boys and girls!
Crack open a beer, fire up the PBC.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140815_184529_zpsitgursn2.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140815_184529_zpsitgursn2.jpg.html)
Wings time
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140815_200440_zpsg0n297il.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140815_200440_zpsg0n297il.jpg.html)
Spicy peanut sauce
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140815_201246_zps8nrgoihz.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140815_201246_zps8nrgoihz.jpg.html)
Glaze the wings, back to the PBC
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140815_202958_zpskfy5pibl.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140815_202958_zpskfy5pibl.jpg.html)
Now we eat, yes?
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140815_204117_zpsugbiaz9o.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140815_204117_zpsugbiaz9o.jpg.html)
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Fantastic!
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Fantastic!
Thank you Spuds. The peanut butter sauce sounds weird but it's fantastic
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OK, so I ran into some beef back ribs at walmart. Got home at 6 pm, applied beef and game rub, got the PBC fired up
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140821_185714_zps38juoxuk.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140821_185714_zps38juoxuk.jpg.html)
Got the meat hang at 6:57 PM. Cooking with kingsford competition charcoal, as usual
Let's see how long this will take, no gadgets involved.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140821_185741_zpsvczkuc7s.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140821_185741_zpsvczkuc7s.jpg.html)
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2 hours 15 minutes, these are about to come off
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140821_211739_zpsc8rmnkez.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140821_211739_zpsc8rmnkez.jpg.html)
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2 hours 30 minutes. Some of the best beef ribs... YET!
No temp monitoring, I got PBC right where I want it.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140821_213048_zpsndkzsyrd.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140821_213048_zpsndkzsyrd.jpg.html)
One small cherry wood chunk.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140821_215127_zpspzo05cci.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140821_215127_zpspzo05cci.jpg.html)
They didn't make it to plating. Had them with Heineken.
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Dang!!!!
Those look good!
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Double Dang ;D
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Wow, those beef ribs look amazing! I never run across anything like that at my local supermarket. The beef ribs I see there are always 95% bone with barely any discernible meat on them.
- Robert -
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Wow, those beef ribs look amazing! I never run across anything like that at my local supermarket. The beef ribs I see there are always 95% bone with barely any discernible meat on them.
- Robert -
Yeah the dinosaur ribs. LOL.
These were almost like somebody screwed up and packed untrimmed beef short ribs.
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Double Dang ;D
3x dang!
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Holy Crap. Holy Crap. Holy Crap.
How I ever missed this thread, I'll never know. Outstanding PBC'ing, dude!
I wasted so much time, I may get stuck late at work on a Friday night.
I'll have to say that I'll be trying several of your ideas/recipes. Thanks for sharing.
I'm a huge PBC fan, and you just made me an even bigger one.
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Holy Crap. Holy Crap. Holy Crap.
How I ever missed this thread, I'll never know. Outstanding PBC'ing, dude!
I wasted so much time, I may get stuck late at work on a Friday night.
I'll have to say that I'll be trying several of your ideas/recipes. Thanks for sharing.
I'm a huge PBC fan, and you just made me an even bigger one.
Much appreciated Grossie. I chose to go the experiment route rather than follow what the good folks, Noah and Amber, recommend.
Now PBC and I know each other quite well....intimately!!
Feel free to ask me any question.
I have chosen to keep all my PBCing in one thread.
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Wings again. What I did here is I placed a single layer of unlit charcoal in the basket and fired up a full compact chimney.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140822_200216_zpsmd4osjmr.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140822_200216_zpsmd4osjmr.jpg.html)
Orange marmalade sauce
1 Cup orange marmalade (I love smuckers )
About a tablespoon soy sauce
About 1/3 cup rice vinegar
About 1/4 cup Hoisin sauce
About 3 cloves garlic, grated
About a tablespoon of grated fresh ginger
About 2 tablespoons Sambal Oelek or any Asian hot sauce.
Mix all that mess and bring it to a slight simmer until slightly thickened.
Dunk the wings in the sauce and back on the PBC for a few minutes
Enjoy!
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140822_200553_zpsxfkd2bac.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140822_200553_zpsxfkd2bac.jpg.html)
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Do you weigh 900 lbs yet ? ??? ::) 8)
Beautiful cook!
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I'd be interested in a thread showing your heat temp secrets.
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Do you weigh 900 lbs yet ? ??? ::) 8)
Beautiful cook!
HAHAHA, no but I do squat about 500 lbs
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I'd be interested in a thread showing your heat temp secrets.
Most of the temp tips are all over this thread.
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Got company today, special request, beef ribs, no problem.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140823_090908_zpsijs3sgli.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140823_090908_zpsijs3sgli.jpg.html)
2 hours 30 minutes
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140823_112021_zpsp5z2n7tf.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140823_112021_zpsp5z2n7tf.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140823_112150_zps6zknrtzg.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140823_112150_zps6zknrtzg.jpg.html)
Quail anyone?
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140823_113103_zpsnhrmlzwn.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140823_113103_zpsnhrmlzwn.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140823_113157_zpsrkumxzvt.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140823_113157_zpsrkumxzvt.jpg.html)
Want to cook them birds at high heat.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140823_113611_zpsqxeuzokq.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140823_113611_zpsqxeuzokq.jpg.html)
Here we go!
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140823_120653_zpsnb9tcy1o.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140823_120653_zpsnb9tcy1o.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140823_121928_zpsf4gspyxn.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140823_121928_zpsf4gspyxn.jpg.html)
Give em a little squeeze of lemon juice
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140823_123818_zpsqiuc62fs.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140823_123818_zpsqiuc62fs.jpg.html)
Adult beverages time!
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Sunday family dinner.
I marinated the lamb in a wet rub of olive oil, minced fresh rosemary, cumin, coriander, a touch of cinnamon and a bunch of grated garlic.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140823_101919_zpszugbfhox.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140823_101919_zpszugbfhox.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140824_171352_zpsvitfznec.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140824_171352_zpsvitfznec.jpg.html)
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I love those beef ribs! Looking forward tot eh finished pics ;)
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Loving the beef ribs but really digging on the quail!
And now those racks of Lamb... Over the top!!!
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YEAH BOOOOY!
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140824_174956_zps6z6nj5dr.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140824_174956_zps6z6nj5dr.jpg.html)
That orange marmalade mint sauce, perfect for lamb.
About half a cup smuckers orange marmalade
About 2 tablespoons rice vinegar
About a quarter cup minced mint
About a tablespoon Aleppo peppers (milder than crashed red pepper flakes )
Mix all that mess, taste as you go.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140824_183136_zpsfszcc1gt.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140824_183136_zpsfszcc1gt.jpg.html)
Simple salad, roasted potatoes and mushrooms.
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I believe that has to be the most perfectly cooked lamb I have seen to date!
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I believe that has to be the most perfectly cooked lamb I have seen to date!
Thank you Muebe! That PBC is something else
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Oh MAN! I did not see the rack of lamb until now...droolworthy!
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I believe that has to be the most perfectly cooked lamb I have seen to date!
AGREED!
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Oh MAN! I did not see the rack of lamb until now...droolworthy!
Thank you Tee!
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I believe that has to be the most perfectly cooked lamb I have seen to date!
AGREED!
Much appreciated Spuds.
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Your cooks have reached a quality where I believe you could run a blog that deals with PBC receipes.
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Your cooks have reached a quality where I believe you could run a blog that deals with PBC receipes.
You think so?
Thank you kind sir!
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I guess I'll show y'all how I start my PBC.
Here I'm going to PBC a bird. I'm using lump charcoal
Here we go. One full compact chimney, about half a basket of unlit charcoal
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_163731_zpslia7ggrj.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_163731_zpslia7ggrj.jpg.html)
I'll prep my bird while the fire gets going.
Dry brined bird rubbed with a paste of oil, garlic, black pepper and Herbs De provence. I love that herb blend.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_204555_zpsbpddfyg6.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_204555_zpsbpddfyg6.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_165009_zps6fjakyms.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_165009_zps6fjakyms.jpg.html)
Went to check on my chimney, see how red hot the coals are down there?
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_165202_zpsilqvqlbm.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_165202_zpsilqvqlbm.jpg.html)
Dumped that mess in the basket and got the bird hooked up. Chopped up some garlic, etc then decided to hang the bird. Picture here is not that clear. I was trying to focus on the charcoal basket.
ONCE YOU DUMP YOUR LIT CHARCOAL IN THE PBC, DO NOT, I REPEAT, DO NOT PUT YOUR LID ON UNTIL YOU'RE READY TO HANG YOUR MEAT.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_170240_zps3zqshytu.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_170240_zps3zqshytu.jpg.html)
Anyway, I hooked my maverick 732 to give you an idea of where my temp starts right after closing the lid.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_170357_zpsfp8dclsb.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_170357_zpsfp8dclsb.jpg.html)
30 minutes later, temperature settled in right where I want it.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_173827_zpsbhzgfmqz.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_173827_zpsbhzgfmqz.jpg.html)
1 hour 15 minutes, like clockwork bird is done. I didn't cranked the heat up this time coz I knew that the skin will be chips crispy.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_182015_zpscxxmmj2f.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_182015_zpscxxmmj2f.jpg.html)
See my charcoal is still red hot.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_182142_zps5r28dngf.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_182142_zps5r28dngf.jpg.html)
Ladies and gentlemen, if you cook chicken at low temperatures you're bound to end up with sloppy skin. Cranked up the PBC, get the best chicken everytime in no time flat.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_182404_zpseoix0cqv.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_182404_zpseoix0cqv.jpg.html)
I hope this helps somebody out there.
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I will try that,thank you.
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I may need to give some lump charcoal a try myself!
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Thanks, that helps me greatly indeed.
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I may need to give some lump charcoal a try myself!
I love lump charcoal for chicken. That Ozark is a little expensive but I keep at least a bag handy.
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Thanks, that helps me greatly indeed.
You're welcome Jani!!
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I had some hot coals left after a bird got PBCed so I threw together a bunch of meats to try out PBCed meatballs.
Well, again I'm speechless.
(http://i1175.photobucket.com/albums/r636/emtawali/MEATTTYYY%20BALLS_zpsjqgr2zsi.jpg) (http://s1175.photobucket.com/user/emtawali/media/MEATTTYYY%20BALLS_zpsjqgr2zsi.jpg.html)
I planning on taking more shots but by the time I went back into the kitchen, the balls were GONE!!
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Great looking meatballs. ;)
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Keeping it simple on this Labor day. Got some beautiful racks of beef short ribs. I asked the butcher if they had uncut short ribs.
I salted and left them uncovered in the refrigerator for 3 days.
I rubbed them with peanut oil and applied my basic beef rub of coarse ground black pepper, paprika, garlic and onion powder.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140901_140234_zpseftq8tgz.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140901_140234_zpseftq8tgz.jpg.html)
Hang time.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140901_142921_zpsofkc8okt.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140901_142921_zpsofkc8okt.jpg.html)
I'm going to experiment with hanging Kalbi in the PBC.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140901_180629_zpsgngydhqx.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140901_180629_zpsgngydhqx.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140901_181700_zpsedje8xfo.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140901_181700_zpsedje8xfo.jpg.html)
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Those are the meatiest beef ribs I have ever seen. All looks wonderful, you can come over and do some simple cooking like that for me anytime. :D
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Aaaaaaaand done!
Beef ribs came out beautifully
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140901_183707_zpsxy4nvhhb.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140901_183707_zpsxy4nvhhb.jpg.html)
Did a side of creamed spinach.
(http://i1175.photobucket.com/albums/r636/emtawali/Beef%20shorts_zps1ko3lorh.jpg) (http://s1175.photobucket.com/user/emtawali/media/Beef%20shorts_zps1ko3lorh.jpg.html)
Kalbi was fantastic. I'd have loved a deeper caramelized color. A fault on my part because the ribs were still in there and I didn't want to crank the heat up.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140901_185159_zps6cwvdrco.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140901_185159_zps6cwvdrco.jpg.html)
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Those are the meatiest beef ribs I have ever seen. All looks wonderful, you can come over and do some simple cooking like that for me anytime. :D
I'd be happy to. I just love cooking and sharing.
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Looks wonderful Bigg!
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Looks wonderful Bigg!
Thank you Muebe!
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I, hereby declare that the PIT BARREL COOKER is the best backyard cooker PERIOD!
Money well spent, no regrets!
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Bigg, those beef ribs look delicious.
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I, hereby declare that the PIT BARREL COOKER is the best backyard cooker PERIOD!
heh, heh. your not loving your 22 wsm? i will say that i just went thru every page on this thread. dude, your tearing it up w/ your PBC. my wife is made that i sold mine. she loved it and cooked on it a lot. i think i will get her one for xmas. ;)
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I, hereby declare that the PIT BARREL COOKER is the best backyard cooker PERIOD!
heh, heh. your not loving your 22 wsm? i will say that i just went thru every page on this thread. dude, your tearing it up w/ your PBC. my wife is made that i sold mine. she loved it and cooked on it a lot. i think i will get her one for xmas. ;)
Oh, don't get me wrong, I love Big Worm. But gun to my head to keep one outdoor cooker, Big worm is GONE!
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Great looking bet ribs, looks delicious. ;)
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Great looking bet ribs, looks delicious. ;)
X2 I want some :D :D
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Great looking bet ribs, looks delicious. ;)
X2 I want some :D :D
Then you'll love the next image..........
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I had some leftover Kalbi, decided to make tacos. Yeah I love tacos.
First whip up some flour tortillas.
Not sure about the ingredient amounts, I just toss flour, pinch of salt with bacon fat (I never throw away bacon fat) and warm water. Knead a little, break into balls and left them alone for about 30 minutes.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140902_184353_zpszmhebfjl.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140902_184353_zpszmhebfjl.jpg.html)
Roll
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140902_185105_zpseto1cfmc.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140902_185105_zpseto1cfmc.jpg.html)
Heat
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140902_185116_zpsszq7aah0.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140902_185116_zpsszq7aah0.jpg.html)
Make tacos
(http://i1175.photobucket.com/albums/r636/emtawali/Tacos%20De%20Kalbi_zpsiug90kc6.jpg) (http://s1175.photobucket.com/user/emtawali/media/Tacos%20De%20Kalbi_zpsiug90kc6.jpg.html)
Have a beer!
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This is a great thread. "A man and his Pit..."
What is Kalbi?
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This is a great thread. "A man and his Pit..."
What is Kalbi?
Korean style beef short-ribs.
Biggie has me so worked up over these...I am going to marinade a whole rack of pork ribs and try this for dinner tomorrow!
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I would like to learn more about your home made Taco shells. A long time ago my Mom used to make them. A lot of work but so good ;D
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This is a great thread. "A man and his Pit..."
What is Kalbi?
It's Korean BBQ beef, mostly made from flanken beef short ribs but most beef cuts will work.
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I would like to learn more about your home made Taco shells. A long time ago my Mom used to make them. A lot of work but so good ;D
They're really simple to make. The authenticity might be questionable since I don't use lard. But they tastes better than any store bought.
For your first batch try this
1 Cup all purpose flour
2 tablespoons fat of your choice. I prefer solid as in butter, chilled bacon fat, coconut oil.
A pinch of salt
About 6 tablespoons warm water or chicken stock (more flavor )
Mix the salt and flour then rub the fat into the flour. Get as much flour to cling to the fat.
Then add water, little at a time until you can get the mixture into a cohesive ball.
Knead that for about minutes just to get things together. Tightly Wrap that in a plain and let it sit for about 30 minutes.
Sometimes I divide into balls right after kneading then give them a rest.
Divide into small balls, roll out and heat..
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Thank You Sir, bookmarked
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I, hereby declare that the PIT BARREL COOKER is the best backyard cooker PERIOD!
Money well spent, no regrets!
It certainly ranks up there,and value cant be beat.
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Great looking tacos. ;)
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I'm about to experiment PBCing a turkey.........my way.
First we lubricate with Laphroaig single malt whiskey
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140906_140412_zpscvbnpmdh.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140906_140412_zpscvbnpmdh.jpg.html)
Now to the process, I got an 11#er, dry brined for 2 days
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140905_180624_zpsmocjsf7k.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140905_180624_zpsmocjsf7k.jpg.html)
First day I didn't have enough space in the refrigerator so I just tightly wrapped it and used huge ziploc bag, tossed it in a cooler with ice.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140905_180948_zpsu3srr6oi.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140905_180948_zpsu3srr6oi.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140905_182240_zpststn5zxy.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140905_182240_zpststn5zxy.jpg.html)
On the second day, I unwrapped it and left it uncovered in the refrigerator.
Today, I made a wet rub using Penzeys jerk seasoning. By far my favorite bird seasoning.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140907_102050_zps79c1ewtg.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140907_102050_zps79c1ewtg.jpg.html)
went back in the refrigerator. I'm going to use 4 hooks and hang it like a chicken.
I'll keep y'all posted.
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Hang time.......
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140907_121822_zpsgfid6fs3.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140907_121822_zpsgfid6fs3.jpg.html)
Meanwhile, gotta have NFL lunch right?
(http://i1175.photobucket.com/albums/r636/emtawali/Football_zpsxymxahcr.jpg) (http://s1175.photobucket.com/user/emtawali/media/Football_zpsxymxahcr.jpg.html)
Sliders
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140907_124217_zpsn34tybje.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140907_124217_zpsn34tybje.jpg.html)
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That bird got away from me real quick. Went to check on it after 2 hours and it was done.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140907_112604_zps30hmvqur.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140907_112604_zps30hmvqur.jpg.html)
11 pound turkey done in 2 hours!
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140907_135943_zpsnrrfbhth.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140907_135943_zpsnrrfbhth.jpg.html)
I was planning on having it for dinner, figured I'd start cooking 4 hours before dinner time.
Goodness Gracious!
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So in conclusion, you can hang a turkey like you hang a chicken.
I'm just not a fan of turkey. This was actually my first whole turkey in 3 years. I can do turkey legs, I doubt that you'll see me cook another whole turkey.
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Looks great Bigg!
2 hours for a Turkey is real quick!
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Looks great Bigg!
2 hours for a Turkey is real quick!
Wasn't bad at all. I'm just not a turkey fan.
On the cooking time, I'm guessing the stubs lump charcoal ran real hot.
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So in conclusion, you can hang a turkey like you hang a chicken.
I'm just not a fan of turkey. This was actually my first whole turkey in 3 years. I can do turkey legs, I doubt that you'll see me cook another whole turkey.
Interesting comments,lately Ive just been doing turkey breast for TG,but might have to do a PBC bird at least once,thanks for the info Bigg,always enjoy them.
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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.
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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.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140907_113320_zpsl5bqen6i.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140907_113320_zpsl5bqen6i.jpg.html)
I'll stick with Ozark lump charcoal and kingsford competition.
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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?
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140913_174835_zps3csip2yz.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140913_174835_zps3csip2yz.jpg.html)
OK
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140913_170138_zpsicke4prz.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140913_170138_zpsicke4prz.jpg.html)
Fired up the PBC with Ozark Oak lump charcoal.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140913_172151_zpsosnofuts.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140913_172151_zpsosnofuts.jpg.html)
Hang a bird in there too.
45 minutes later
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140913_175731_zpssjxny98f.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140913_175731_zpssjxny98f.jpg.html)
Wife was around so I had to overcook it slightly.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140913_190922_zps2alg8n2u.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140913_190922_zps2alg8n2u.jpg.html)
Made some sliders with caramelized onions, anchovies, olive oil etc.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140913_191356_zpsmv4qydpq.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140913_191356_zpsmv4qydpq.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140913_191952_zpsvdx6vaew.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140913_191952_zpsvdx6vaew.jpg.html)
It was great, tender. Next time I'll reverse sear.
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Great looking Tri-tip Bigg!
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Great looking Tri-tip Bigg!
Thank you Muebe! We really enjoyed it. I need to get it and do a planned cook.
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That tri tip looks delicious!
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That looks great. I've never had a Tri Tip either. Will have to check if that's what they call it in Canada.
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Game day wings.
These were salted and left uncovered in the refrigerator overnight.
Made a glaze using pureed pineapples, oyster sauce, honey and Gochujang.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140914_105908_zpsdymtjmsz.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140914_105908_zpsdymtjmsz.jpg.html)
Fired up the PBC with Ozark oak lump charcoal.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140914_105908_zpsdymtjmsz.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140914_105908_zpsdymtjmsz.jpg.html)
When they're almost done, give them a bath in the glaze
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140914_114834_zpsyhzf7zt3.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140914_114834_zpsyhzf7zt3.jpg.html)
Back to the PBC.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140914_115150_zpscrb2hstc.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140914_115150_zpscrb2hstc.jpg.html)
And we're ready to eat. Skin is crispy as if they were deep fried.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140914_115410_zpsqvtbfwoe.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140914_115410_zpsqvtbfwoe.jpg.html)
Running out of lubricant on a Sunday is unacceptable!
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140913_174323_zpsjzeqqg2v.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140913_174323_zpsjzeqqg2v.jpg.html)
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Doing some jerk ribs. Plan was to cook these during the day but things with kids came up.
OK lube,
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140916_2010482_zpsgq0tq64d.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140916_2010482_zpsgq0tq64d.jpg.html)
On to seasoning, Penzey's jerk pork, lime juice, peanut oil. I wanted some heat so added walkerwoods jerk seasoning.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140919_211242_zpsvupdbbhb.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140919_211242_zpsvupdbbhb.jpg.html)
Mix that to a paste
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140919_212427_zpslzp6525c.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140919_212427_zpslzp6525c.jpg.html)
Salt the ribs, rub the jerk paste, wrap in plastic, refrigerate overnight.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140919_212702_zpsazq6m3ps.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140919_212702_zpsazq6m3ps.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140919_212843_zpspraqzcq8.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140919_212843_zpspraqzcq8.jpg.html)
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.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140920_182128_zpss6yjdtn6.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140920_182128_zpss6yjdtn6.jpg.html)
Should be done by 9:30 pm.
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Aaaaaaaand done! Took em off at 9:29 pm.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140920_211755_zpsn8glwj3k.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140920_211755_zpsn8glwj3k.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140920_211855_zpsrzdynczz.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140920_211855_zpsrzdynczz.jpg.html)
Some of the best ribs I've ever made. And done in three hours
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140920_212525_zpsarawlep9.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140920_212525_zpsarawlep9.jpg.html)
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Beautiful cooks Bigg!Enjoying the thread.I might not answer but read it all.
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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.
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Great looking bones, nicely done. ;)
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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!
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Clean off the bone.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140920_214726_zpsdznvxdso.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140920_214726_zpsdznvxdso.jpg.html)
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Even the bare bones look scrumptious. ;)
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How was the tenderness on those ribs ?
They look great
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More great cooks Bigg!
This thread might end up becoming it's own forum :o :P
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How was the tenderness on those ribs ?
They look great
Like room temperature butter!
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More great cooks Bigg!
This thread might end up becoming it's own forum :o :P
Thank you Muebe!
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YEAAAAH buddy! Jerk pig ribs
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141011_234559_zpsxagjf5yi.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141011_234559_zpsxagjf5yi.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141012_131102_zps6wo2c0k0.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141012_131102_zps6wo2c0k0.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141012_131256_zpskevlzsi5.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141012_131256_zpskevlzsi5.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141012_132225_zpsjmbewuob.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141012_132225_zpsjmbewuob.jpg.html)
Thank you for looking!
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Oh those look good.
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Mighty fine looking ribs, nicely done. ;)
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Reverse seared rib eye.
My oven was busy so I decided to use the PBC.
Lit a few lump coals, got it to run at 234 degrees. Yes, I left my compact chimney in the PBC. I can't be bothered sometimes, LOL.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141013_185519_zpsozw7ruhw.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141013_185519_zpsozw7ruhw.jpg.html)
Finished it in my cast iron skillet.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141013_185813_zpso8pobit4.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141013_185813_zpso8pobit4.jpg.html)
Did some fondant potatoes
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141013_183045_zpsd4ci9dxh.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141013_183045_zpsd4ci9dxh.jpg.html)
Some creamed spinach
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141013_170559_zpshnm4ulks.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141013_170559_zpshnm4ulks.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141013_191034_zpsu6czuep3.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141013_191034_zpsu6czuep3.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141013_191104_zpsusevmtbl.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141013_191104_zpsusevmtbl.jpg.html)
PBC, get you one!
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All I can say is YUM!!! That whole plate looks mighty good.
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That is one plate full of goodness. ;)
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Wow!
Beyond perfection!!!
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Beautiful looking steak ;D
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Got tired of using HD foil for catching ashes to ashes so I bought a 14 inch pizza pan. It has raised sides that slant outward.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141018_101206_zpswnyeh0bj.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141018_101206_zpswnyeh0bj.jpg.html)
The basket sits in perfectly with a gap for airflow.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141017_160120_zpsdvs1swcp.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141017_160120_zpsdvs1swcp.jpg.html)
Fantastic ash tray.
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Nice addition to the PBC, I have a couple of pizza tins, I'll have to give that a try. ;)
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Doing some beef short ribs using OOzark oak lump charcoal (my favorite coals), no wood chunks will be hurt during this cook.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141019_105226_zpsvwfntxfh.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141019_105226_zpsvwfntxfh.jpg.html)
These were salted three days ago. Then rubbed down with peanut oil and treated with course black pepper, onion, garlic and ancho chilli powder.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141019_112544_zpsiso8ykow.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141019_112544_zpsiso8ykow.jpg.html)
Here we go
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141019_112928_zpsuymtoxey.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141019_112928_zpsuymtoxey.jpg.html)
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Off to a good start, looking good. ;)
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Almost done
(http://i1175.photobucket.com/albums/r636/emtawali/Beefy_zpsazdtnnpg.jpg) (http://s1175.photobucket.com/user/emtawali/media/Beefy_zpsazdtnnpg.jpg.html)
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About to eat
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141019_155248_zpsr1u08w48.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141019_155248_zpsr1u08w48.jpg.html)
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Great looking bones, nicely done. ;)
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Great looking bones, nicely done. ;)
Thank you LV!
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This is dedicated to you folks who are into smoke rings. This is a ring from lump charcoal only. No wood added to the PBC
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141019_163743_zpsrsncqucr.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141019_163743_zpsrsncqucr.jpg.html)
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Great looking pull back on them ribs!
Beautiful color and ring... Perfection ;)
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Great looking pull back on them ribs!
Beautiful color and ring... Perfection ;)
Thank you Muebe! That's the product of lump charcoal in the PBC!
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Nice looking smoke ring. ;)
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Second ever Tri tip.....used Ozark oak lump charcoal. Took about 35 minutes. Unfortunately it was dark and my pictures were fuzzy. But I got this one though....
(http://i1175.photobucket.com/albums/r636/emtawali/Tri%20Tip_zps1lpkfhhw.jpg) (http://s1175.photobucket.com/user/emtawali/media/Tri%20Tip_zps1lpkfhhw.jpg.html)
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Beautiful Tri-tip!
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Beautiful Tri-tip!
Thank you Muebe!!
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Did 3 chickens over the weekend using a paste of coconut curry powder. I'm loving this stuff on PBC chicken
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141101_133029_zps7ao92efz.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141101_133029_zps7ao92efz.jpg.html)
Smeared that paste all over the chicken and let it sit for about 2 hours
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141101_133757_zpsxo2qqrfz.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141101_133757_zpsxo2qqrfz.jpg.html)
Got the PBC fired up using ozark oak lump charcoal
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141101_142147_zps4abxpxmo.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141101_142147_zps4abxpxmo.jpg.html)
Oh it's HOT! Blazing hot
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141101_143006_zpspo07rgpb.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141101_143006_zpspo07rgpb.jpg.html)
Chickens are done at 1 hour 15 minutes, like clock work
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141101_152726_zpsirhmc9ew.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141101_152726_zpsirhmc9ew.jpg.html)
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Great looking birds. ;)
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Fantastic!
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One thing that I do not get is how folks PBC a chicken for 2 hours.
Here is how I cook mine. By the way my longest PBC chicken is 1 hour and 15 minutes.
I use Ozark Oak Lump charcoal, fill up the basket about halfway. I'm only cooking one chicken, there's no need to use a full basket.
PLEASE NOTE: SECOND REBAR WAS LEFT OUT. I always leave it out when doing 1 or two chickens.
​Outside temp was 57 degrees.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141202_172355_zpsslw5nbfu.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141202_172355_zpsslw5nbfu.jpg.html)
It's probably less than half.
My bottom vent stays almost closed
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141202_172449_zpsbyxrzubd.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141202_172449_zpsbyxrzubd.jpg.html)
Next I fill up the weber compact chimney, light it using the weber cubes. Let that get red hot
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141202_172505_zps8qv3egcr.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141202_172505_zps8qv3egcr.jpg.html)
While that's going on I prep my bird. This was dry brined uncovered for 2 days. I used about 3/4 teaspoon of sea salt per pound of the bird. See how dry that skin is?! OH YEAH!!
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141202_172146_zpsjyigedjq.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141202_172146_zpsjyigedjq.jpg.html)
Let me dump the lit coals in the basket before I moisturize the bird. Spread the lit coals and leave the PBC uncovered for about 10 minutes. If I hang food here, the temp will drop drastically, NO BUENO!
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141202_172717_zpshxnsdcpg.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141202_172717_zpshxnsdcpg.jpg.html)
Meanwhile, I get back to the bird. Rub it down with a paste of melted duck fat, herbs De Provence, a touch of smoked Paprika.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141202_172016_zpspd4o9srj.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141202_172016_zpspd4o9srj.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141202_173351_zpsocofeash.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141202_173351_zpsocofeash.jpg.html)
Back to the PBC, coals have ignited nicely. At this point I put the lid on BUT not hanging the bird yet. I started doing this recently when I noticed that as soon as I hang the food I'd get a bunch of smoke. Not desirable, so I it go for another 10 minutes, covered without food in it.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141202_172717_zpshxnsdcpg.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141202_172717_zpshxnsdcpg.jpg.html)
This is what I'm looking for when I hang a chicken.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141202_173611_zpspjgcgswd.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141202_173611_zpspjgcgswd.jpg.html)
Temp
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141202_174217_zpszkqk6qiy.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141202_174217_zpszkqk6qiy.jpg.html)
Bird goes in
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141202_174022_zpswmzxkucn.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141202_174022_zpswmzxkucn.jpg.html)
50 minutes later.......
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141202_173905_zpsx8uiehvd.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141202_173905_zpsx8uiehvd.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/Night%20chikin_zpstxd9fijk.jpg) (http://s1175.photobucket.com/user/emtawali/media/Night%20chikin_zpstxd9fijk.jpg.html)
All cut up
(http://i1175.photobucket.com/albums/r636/emtawali/1417574270_IMG_20141202_192701-picsay_zpsujfwuv7r.jpg) (http://s1175.photobucket.com/user/emtawali/media/1417574270_IMG_20141202_192701-picsay_zpsujfwuv7r.jpg.html)
Juices are clear
Plated
(http://i1175.photobucket.com/albums/r636/emtawali/1417572147_IMG_20141202_185945-picsay_zps2f5txm5q.jpg) (http://s1175.photobucket.com/user/emtawali/media/1417572147_IMG_20141202_185945-picsay_zps2f5txm5q.jpg.html)
So moral of the story is 2 hours cooking chicken....not necessary.
Thank you for looking
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Outstanding!
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Nice explanation of your cook method Biggie! I will have to try this method soon. After I use up the 12 lbs. of leftover turkey, and the 2 gal. of stock from the carcasses of 3 turkeys... ;D
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One thing that I do not get is how folks PBC a chicken for 2 hours....
The 2 hour estimate is for those following the PBC's instructions exactly and running the temp in the expected range. As evidenced by your temp read-out, you are running it a good deal hotter than typical by using chunk and leaving out a bar.
Obviously, your way works just fine, so there is clearly room to tweak the method and stray from the instructions (which, after three cooks have yet to work for me).
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One thing that I do not get is how folks PBC a chicken for 2 hours....
The 2 hour estimate is for those following the PBC's instructions exactly and running the temp in the expected range. As evidenced by your temp read-out, you are running it a good deal hotter than typical by using chunk and leaving out a bar.
Obviously, your way works just fine, so there is clearly room to tweak the method and stray from the instructions (which, after three cooks have yet to work for me).
How can we help? What are your tweaks?
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The PBC still remains my go to outdoor cooker. Most of all, I do not and will never cook wings on any other cooker on any other cooker. They come out better than fried on the PBC...
Cajun wings, using Penzey's Cajun seasoning mixed with lime juice and peanut oil to make a loose paste. Dumped the wings in and PBCed them.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141206_121547_zps3e9fofed.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141206_121547_zps3e9fofed.jpg.html)
The corn was parboiled then touched up on the PBC.
Dusted more cajun seasoning as soon as I took them of the PBC. FANSTATIC wings
(http://i1175.photobucket.com/albums/r636/emtawali/Cajun%20Wangs%202_zpsnfzokzvg.jpg) (http://s1175.photobucket.com/user/emtawali/media/Cajun%20Wangs%202_zpsnfzokzvg.jpg.html)
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Oh man I am craving wings, it is going to be a long day.
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Beautiful wings!
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Just got done PBCing a duck!
(http://i1175.photobucket.com/albums/r636/emtawali/1419203508_PBC%20%20duck_zpsncp6wghj.jpg) (http://s1175.photobucket.com/user/emtawali/media/1419203508_PBC%20%20duck_zpsncp6wghj.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/Duck%20A%20LOrange_zpsjkmaes7e.jpg) (http://s1175.photobucket.com/user/emtawali/media/Duck%20A%20LOrange_zpsjkmaes7e.jpg.html)
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Stop it you tease!!! :D
Tell me what you put on top of it in your plated picture.....
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Stop it you tease!!! :D
Tell me what you put on top of it in your plated picture.....
I'll not stop TEE!! LOL!
It's a savory bread pudding with duck fat sauteed leeks.
Sauce is orange and ginger.
Added some fried onion strings for some crunch.
I'm tweaking a few things before I share with folks here.
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Seeing all these great PBC cooks may have to sneak one in somewhere.
Do they make an insulated model ;D
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Great looking duck, nicely done. ;)
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Baby back ribs.... No added wood, lump charcoal. Thou shalt not be afraid to experiment
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141223_134321_zpsddtggbc5.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141223_134321_zpsddtggbc5.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/Baby%20backs_zps1okrmwgo.jpg) (http://s1175.photobucket.com/user/emtawali/media/Baby%20backs_zps1okrmwgo.jpg.html)
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Very nice Bigg!
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Great looking ribs. ;)
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I got a bunch of blue bag KC that I need to use up!! Oh yeah......
(http://i1175.photobucket.com/albums/r636/emtawali/1422222220_20150125_150419_HDR-picsay_zpsuupy2qzi.jpg) (http://s1175.photobucket.com/user/emtawali/media/1422222220_20150125_150419_HDR-picsay_zpsuupy2qzi.jpg.html)
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Now that's juicy.....
(http://i1175.photobucket.com/albums/r636/emtawali/1422232052_20150125_175907_HDR-picsay_zpsw32gopgd.jpg) (http://s1175.photobucket.com/user/emtawali/media/1422232052_20150125_175907_HDR-picsay_zpsw32gopgd.jpg.html)
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Looks amazing!
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I love PBC ribs and these rock (http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/drooling.gif) (http://s1213.photobucket.com/user/s1cott11/media/funny%20icons/drooling.gif.html)
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Wowzers!
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Wow, I mean wow. Those are some prize worthy ribs
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Ohhhhhhh Boy!
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Now that IS juicy, nicely done. ;)
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Low and slow on the PBC? Yes, like totally......
(http://i1175.photobucket.com/albums/r636/emtawali/1422812535_20150201_114041_HDR-picsay_zpshv0tv1dx.jpg) (http://s1175.photobucket.com/user/emtawali/media/1422812535_20150201_114041_HDR-picsay_zpshv0tv1dx.jpg.html)
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Dialed in, 4 hours running between 234 and 220 degrees.
(http://i1175.photobucket.com/albums/r636/emtawali/20150201_151134_HDR2_zpsw0qe6sfl.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150201_151134_HDR2_zpsw0qe6sfl.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150201_144329_HDR_zpst2k6we5o.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150201_144329_HDR_zpst2k6we5o.jpg.html)
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There's a guy who knows his PBC!
Great pictures.
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Ribs are looking good. ;)
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Done, I wasn't in a hurry, timed it for the big game.
(http://i1175.photobucket.com/albums/r636/emtawali/20150201_154609_HDR_zpsuunfotti.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150201_154609_HDR_zpsuunfotti.jpg.html)
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There's a guy who knows his PBC!
Great pictures.
I rrefuse to limit myself to official PBC instructions and videos.
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Plated
(http://i1175.photobucket.com/albums/r636/emtawali/The%20Plate_zpswmi4yixm.jpg) (http://s1175.photobucket.com/user/emtawali/media/The%20Plate_zpswmi4yixm.jpg.html)
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Ribs look good.
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Beautiful ribs!
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Great looking ribs!!!!!
I just read through this whole post and what amazing food!!!!
This is making my wait till spring even harder for a PBC!!!!!
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Great looking ribs!!!!!
I just read through this whole post and what amazing food!!!!
This is making my wait till spring even harder for a PBC!!!!!
The only regret that you'll have is waiting until Spring. It's a great outdoor cooker.
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Nice! Ribs look outstanding!
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Beautiful looking plate. Wish I had some right now. These cheap low fat meals I'm eat stink
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Beautiful looking plate. Wish I had some right now. These cheap low fat meals I'm eat stink
Why low fat TMB? The body needs fat, it doesn't need carbs. But I digress
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Beautiful looking plate. Wish I had some right now. These cheap low fat meals I'm eat stink
Why low fat TMB? The body needs fat, it doesn't need carbs. But I digress
The body does need carbs (complex carbs), as well as fat and protein in the right proportions. What the body doesn't need is refined carbs like those found in sugar, white rice, and HFCS. ;)
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Beautiful looking plate. Wish I had some right now. These cheap low fat meals I'm eat stink
Why low fat TMB? The body needs fat, it doesn't need carbs. But I digress
The body does need carbs (complex carbs), as well as fat and protein in the right proportions. What the body doesn't need is refined carbs like those found in sugar, white rice, and HFCS. ;)
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Got my PBC and did first cook last Friday. Just read through all 21 pages of this thread. Learned a great deal. Not only about your changing cook methods but spices I need to try. You really like your PBC. I will say on my first cook the flavor was amazing, moisture amazing. But I need to kick up the heat to get that chicken skin crispy. That duck dish was over the top - I never cooked duck but I will now.
One question - you ever try cooking wings? - this thread inspired me and thanks!
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Got my PBC and did first cook last Friday. Just read through all 2 pages of this thread. Learned a great deal. Not only about your changing cook methods but spices I need to try. You really like your PBC. I will say on my first cook the flavor was amazing, moisture amazing. But I need to kick up the heat to get that chicken skin crispy. That duck dish was over the top - I never cooked duck but I will now.
One question - you ever try cooking wings? - this thread inspired me and thanks!
I have at least 5 cooks of wings on the thread. I cook wings on the PBC at least once a week.
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He said "2 pages" and asked about wings. I think you missed something man! I just read 21 pages!
I'm inspired now. I will try lump charcoal, or at least competition, on my next chicken cook. Also interested in those Penzies spices now. Herbs de Provence is tasty and that one seems to have more in it than normal.
If my chicken burns up at 350+ I'm flying to wherever you're at!
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Well my typo of 2 vs 21 made my wing joke backfire!!! Read all 21!! You have more ways to make wings...
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He said "2 pages" and asked about wings. I think you missed something man! I just read 21 pages!
I'm inspired now. I will try lump charcoal, or at least competition, on my next chicken cook. Also interested in those Penzies spices now. Herbs de Provence is tasty and that one seems to have more in it than normal.
If my chicken burns up at 350+ I'm flying to wherever you're at!
LOL! If it burns then your 350 degrees is hotter than my 350!!!!
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He said "2 pages" and asked about wings. I think you missed something man! I just read 21 pages!
I'm inspired now. I will try lump charcoal, or at least competition, on my next chicken cook. Also interested in those Penzies spices now. Herbs de Provence is tasty and that one seems to have more in it than normal.
If my chicken burns up at 350+ I'm flying to wherever you're at!
If your chicken "burns" at this temp range....then you should abandon all hope of frying, or oven roasting chicken... :D ..Seriously what most folks find is that the avoidance of high sugar containing rubs, sauces and marinades for temps of 350 + F. This is because the sugars will carbonize when you get above 350F for some time.
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Exactly! And try cooking without rubs every once in a while.
Good quality meat, salt and fire.
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Just found out I have a Penzeys here! Cool stuff.
So what are your favorites and on what? I know you had some Herbs de Provence and I'm picking some of that up. What else? I seem to remember a chicken rub of some type
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Just found out I have a Penzeys here! Cool stuff.
So what are your favorites and on what? I know you had some Herbs de Provence and I'm picking some of that up. What else? I seem to remember a chicken rub of some type
I like their chicken fish jerk chicken and pork jerk seasoning. Mind you they're not spicy at all.
The pork jerk is great on PBC ribs.
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I've a wing question. You start the PBC like always and when you cook them one rebar in and your vent is 1/4 open (or you sea level setting)?
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I've a wing question. You start the PBC like always and when you cook them one rebar in and your vent is 1/4 open (or you sea level setting)?
My bottom vent stays as is. Not at my sea level, I adjusted it to my liking after a few experiments. Then I came to the conclusion that it is close to useless for dialing in temps. It's just there to supply oxygen to the coals.
For rebars, this is where temps can be dialed in. I leave both rebars out for wings. Get that thing blazing and wings come out better then fried.
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When you say blazing, are you using lump, and about what temp are you at? Leave the lid on the whole time? Average cook time?
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When you say blazing, are you using lump, and about what temp are you at? Leave the lid on the whole time? Average cook time?
Wings and chicken I use ozark lump charcoal, settles around 360-380. Wings take about 30 to 45 minutes, lid on the whole time. I'll finish with lid off, the last 5 minutes, if I'm saucing them.
The only time I actually use briquettes is when doing low and slow cooking.
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Up in Pennsylvania where my primary home is, you cannot get tri tip. Here in Florida, I was walking through a Walmart and - Tri Tip! Now I got to try it, but tomorrow doing Jerk wings. Saw something interesting on how to carve it up. But.. wings first.
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Up in Pennsylvania where my primary home is, you cannot get tri tip. Here in Florida, I was walking through a Walmart and - Tri Tip! Now I got to try it, but tomorrow doing Jerk wings. Saw something interesting on how to carve it up. But.. wings first.
You won't be disappointed. Remember to start HOT! Wings tend to drip a lot so if your fire is weak initially, guess what? Wings no workie workie
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I've a wing question. You start the PBC like always and when you cook them one rebar in and your vent is 1/4 open (or you sea level setting)?
My bottom vent stays as is. Not at my sea level, I adjusted it to my liking after a few experiments. Then I came to the conclusion that it is close to useless for dialing in temps. It's just there to supply oxygen to the coals.
For rebars, this is where temps can be dialed in. I leave both rebars out for wings. Get that thing blazing and wings come out better then fried.
Awesome thank you!
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how do you know when the wings are done? are you using a thermometer on those little things?
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Actually I double check everything with a thermometer - I pull out a drumstick section and stick a thermometer in a meaty part. Another way is just to grab one and cut to the bone to see if you got pink. Once you get experienced with them you can tell from the look of them.
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how do you know when the wings are done? are you using a thermometer on those little things?
No thermometer on wings, I guess I have cooked a fair share of wings I just feel them LOL.
I look for crispy skin.
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Actually I double check everything with a thermometer - I pull out a drumstick section and stick a thermometer in a meaty part. Another way is just to grab one and cut to the bone to see if you got pink. Once you get experienced with them you can tell from the look of them.
Color of the meat near the bone is not really a good indicator anymore. Blame it on our hybridization of chickens. They are bred to grow so fast that their bones don't get a chance to densify as much as they should - so they are more porous and you can get some marrow leakage especially at and near joints.
I strongly recommend that you verify the temperature of the chicken wings (and all poultry ) using a digital thermometer. It should read 165F at the center of the thickest par of the item being cooked. Coloring may still show pink - based on the above explanation. :)
Now - that is the "party line". It is the attempt to teach/refresh for all of us what the USDA says is a "food safe" temp. for poultry.
What we each do is up to us - but, I have to make a reasonable attempt to be sure that you know the food safe temps. ;)
The world has has too many lawyers...and I do not want any of them interested in our advice ;D
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Mmmmmmm.......marrow leakage. I get that after a 3 egg omelet and coffee
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Mmmmmmm.......marrow leakage. I get that after a 3 egg omelet and coffee
No...that only means you forgot to insert your earplugs......save that leakage - you will need it to think with later.... :D :D :D
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Mmmmmmm.......marrow leakage. I get that after a 3 egg omelet and coffee
No...that only means you forgot to insert your earplugs......save that leakage - you will need it to think with later.... :D :D :D
In the immortal words of the infamous PappyMN - "POW!" ;) ;D ;D ;D
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POOOOOW!
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Great thread, I will stock lump 2 do some birds 8)
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Great thread, I will stock lump 2 do some birds 8)
You'll love lump charcoal chicken.
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Brisket, low and slow using all lump charcoal.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150313_180250_zpsveo81iwq.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150313_180250_zpsveo81iwq.jpg.html)
You got a PBC and love wine? Then you can you can do low and slow
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150313_180321_zpstsa7dv9p.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150313_180321_zpstsa7dv9p.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150313_183759_zpsvx2e8fuc.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150313_183759_zpsvx2e8fuc.jpg.html)
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Are you not entertained?!
6.5 hours in.......still rocking low and slow
(http://i1175.photobucket.com/albums/r636/emtawali/20150313_202134_HDR_zpsxl89sstz.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150313_202134_HDR_zpsxl89sstz.jpg.html)
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Now...THAT is usin' the old noodle!...And a wine cork too! ;D
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Time to wrap this bad boy up.
(http://i1175.photobucket.com/albums/r636/emtawali/20150313_230924_HDR_zpswc6oenxa.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150313_230924_HDR_zpswc6oenxa.jpg.html)
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Bigg not a wine drinker. Will a beer bottle cap work? :P
Great looking finished brisket. Where are the sliced pics?
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Now I have a got good excuse to have me a bottle of wine :P, meat looks good....
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Bigg not a wine drinker. Will a beer bottle cap work? :P
Great looking finished brisket. Where are the sliced pics?
It's in a faux cambro, I was waiting for these
(http://i1175.photobucket.com/albums/r636/emtawali/Rolls_zpsnjgwg8ir.jpg) (http://s1175.photobucket.com/user/emtawali/media/Rolls_zpsnjgwg8ir.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/crumble_zpsccewjjpk.jpg) (http://s1175.photobucket.com/user/emtawali/media/crumble_zpsccewjjpk.jpg.html)
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Those rolls didn't make it to the plate. And I suspected that so I had another batch in the works. But here we go....
(http://i1175.photobucket.com/albums/r636/emtawali/20150314_121404_HDR_zpsy6b4e1io_edit_1426354764037_zps2nqvnmrk.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150314_121404_HDR_zpsy6b4e1io_edit_1426354764037_zps2nqvnmrk.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/Sliced_zps8uciqycz.jpg) (http://s1175.photobucket.com/user/emtawali/media/Sliced_zps8uciqycz.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/Brisket_zpsqwpuga2k.jpg) (http://s1175.photobucket.com/user/emtawali/media/Brisket_zpsqwpuga2k.jpg.html)
Brisket so moist and tender, it needs no sauce.
(http://i1175.photobucket.com/albums/r636/emtawali/Brisket%20Sammy_zps9fl8llrj.jpg) (http://s1175.photobucket.com/user/emtawali/media/Brisket%20Sammy_zps9fl8llrj.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150314_122316_HDR_zpsmftqssmt.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150314_122316_HDR_zpsmftqssmt.jpg.html)
Ladies and gentlemen, you can low and slowilize a brisket with lump charcoal in the PBC.
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Oh Bigg just put a cork in it :P
Looks outstanding!
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Oh Bigg just put a cork in it :P
Looks outstanding!
HAHAHA HAAAAAAAA!
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Wine bottle corks! Let see, PBC has 4 rebar hole... and i am usually thirsty....Now. If only the wife liked wood cooked food! I know she was not partial to smoked food so figured the PBC would be the good middle ground. She likes the spatchcocked chicken and the stacked ribs I make on the gasser better than PBC cooked. I am depressed...
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Hey Bigg, nice hack! And gorgeous looking brisket... I've been low-and-slowing ribs in my PBC using bits of foil around the rebar with good success. I am psyching myself up for my first brisket cook (I fear this cut of meat because it's so darned expensive around here), and I was thinking of pulling one rebar out and covering the holes with those flexible fridge magnets. Did you cork both open holes?
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Hey Bigg, nice hack! And gorgeous looking brisket... I've been low-and-slowing ribs in my PBC using bits of foil around the rebar with good success. I am psyching myself up for my first brisket cook (I fear this cut of meat because it's so darned expensive around here), and I was thinking of pulling one rebar out and covering the holes with those flexible fridge magnets. Did you cork both open holes?
I've used foil and magnetic thingies with great success. Problem with the magnet is that they tend to fall off when heated.
I corked both holes.
Find a butcher that will cut you a point, start from there.
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For those that are into wrapping ribs
(http://i1175.photobucket.com/albums/r636/emtawali/20150323_142509_HDR_zpsu64tvlz4.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150323_142509_HDR_zpsu64tvlz4.jpg.html)
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I hit that bad boy with high heat Rust-oleum.
(http://i1175.photobucket.com/albums/r636/emtawali/20150323_153657_HDR_zpsachwyi9f.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150323_153657_HDR_zpsachwyi9f.jpg.html)
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bigg great looking brisket!!!! just curious on the placing of the corks. how long into the cook did you cork all 4 holes? systematically one at a time? impart your wisdom!!!
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bigg great looking brisket!!!! just curious on the placing of the corks. how long into the cook did you cork all 4 holes? systematically one at a time? impart your wisdom!!!
Corked 2 holes right after placing the lid, before getting the meat in. Got the temp stabilized at 250. Reason for 250 is the cold meat would drop the temp further. After hanging the meat, temp dropped to 221 and stayed between 220 - 235 for the entire cook. Did not cork all 4 holes since I was using one rebar. The two holes with the rebar provided the low and slow temp.
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bigg, seems easy enough to do. im gonna try that next time i do brisket. thanks!!!!
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bigg, seems easy enough to do. im gonna try that next time i do brisket. thanks!!!!
Way too easy and I was using lump charcoal
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It looks like you barely have any charcoal in there. Did you cook the ribs with that little amount? Do you know what the temp was?
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It looks like you barely have any charcoal in there. Did you cook the ribs with that little amount? Do you know what the temp was?
Those were low and slow ribs 220-235. The PBC and I are one so I know how much fuel I need for my cooks.
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Salt and pepper ribs......that's it, no rub
(http://i1175.photobucket.com/albums/r636/emtawali/20150501_093931_HDR_zpsvpbh0eac.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150501_093931_HDR_zpsvpbh0eac.jpg.html)
Fantastic results. Less is more.
(http://i1175.photobucket.com/albums/r636/emtawali/20150501_162729_HDR_zpswxmmhm2c.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150501_162729_HDR_zpswxmmhm2c.jpg.html)
For fight night, doing 11 pounds of beef short ribs.
(http://i1175.photobucket.com/albums/r636/emtawali/1430193501_20150427_203534_HDR-picsay_zpscehazryh.jpg) (http://s1175.photobucket.com/user/emtawali/media/1430193501_20150427_203534_HDR-picsay_zpscehazryh.jpg.html)
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I did something crazy on the PBC. Cooked with Oak logs and chunks.
Preburnt oak logs, once they got charcoaled, put them in the basket using long tongs and a heatproof glove.
(http://i1175.photobucket.com/albums/r636/emtawali/20150502_064725_HDR_zpsokijj9ab.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150502_064725_HDR_zpsokijj9ab.jpg.html)
Temp kept steady at 234. Kept preburning wood and refueling the PBC.
(http://i1175.photobucket.com/albums/r636/emtawali/20150502_062711_HDR_zpss5zw8xx7.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150502_062711_HDR_zpss5zw8xx7.jpg.html)
It's a pain but I did this just for the experience. Flavor was out of this world
(http://i1175.photobucket.com/albums/r636/emtawali/20150502_070829_HDR_zpstug6lddc.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150502_070829_HDR_zpstug6lddc.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150502_092753_HDR_zpsjhpvedu5.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150502_092753_HDR_zpsjhpvedu5.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150502_140204_HDR_zpskk2u4b2f.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150502_140204_HDR_zpskk2u4b2f.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/BEEFY_zpspzwndz3w.jpg) (http://s1175.photobucket.com/user/emtawali/media/BEEFY_zpspzwndz3w.jpg.html)
Adding fuel about every two hours. That's cooking with wood.
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Oh my!!!!
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Great looking ribs.
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Very interesting experiment. And, those ribs are killer good looking!
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Sweet!
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Man that looks good.
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My first PBC fish failed miserably. So today I was armed with a beer and decided to go at it.
Tilapia fillets, brined for thirty minutes then rubbed with Cajun seasoning ghee paste.
(http://i1175.photobucket.com/albums/r636/emtawali/20150525_101533_HDR_zps8z77tw6h.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150525_101533_HDR_zps8z77tw6h.jpg.html)
Here we go. Added some pecan chunks
(http://i1175.photobucket.com/albums/r636/emtawali/20150525_101932_HDR_zpsyexwvwki.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150525_101932_HDR_zpsyexwvwki.jpg.html)
Ran at 239 for about an hour. I got distracted by my brunch. I should have checked at 45 minutes.
(http://i1175.photobucket.com/albums/r636/emtawali/20150525_104917_HDR_zpsgpeupgne.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150525_104917_HDR_zpsgpeupgne.jpg.html)
Here it is, took it off at 145 internal temperature. I normally do fish at 130.
(http://i1175.photobucket.com/albums/r636/emtawali/20150525_110731_HDR_zpsud2lpgqz.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150525_110731_HDR_zpsud2lpgqz.jpg.html)
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Looks pretty edible to me....
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They sure do look good!
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It was fantastic!!
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Looked really good Bigg!
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Cow Wings on the PBC
Lump charcoal banked in one half of the basket. I want minimum smoke flavor, just want these roasted
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150606_101745_zpsltd0euyv.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150606_101745_zpsltd0euyv.jpg.html) ???
(http://i1175.photobucket.com/albums/r636/emtawali/20150606_115822_HDR_zpsjgbmdewp.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/20150606_115822_HDR_zpsjgbmdewp.jpg.html")
This is dedicated to my smoke ring folks
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150606_133456_zpsxtxnkylr.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/IMG_20150606_133456_zpsxtxnkylr.jpg.html")
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Pretty!
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Very very nice!!!!
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sign me up for that! Good looking meat.
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Cow Wings on the PBC
Lump charcoal banked in one half of the basket. I want minimum smoke flavor, just want these roasted
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150606_101745_zpsltd0euyv.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150606_101745_zpsltd0euyv.jpg.html) ???
(http://i1175.photobucket.com/albums/r636/emtawali/20150606_115822_HDR_zpsjgbmdewp.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/20150606_115822_HDR_zpsjgbmdewp.jpg.html")
This is dedicated to my smoke ring folks
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150606_133456_zpsxtxnkylr.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/IMG_20150606_133456_zpsxtxnkylr.jpg.html")
Just came across this entire thread and just wanted to say THANK YOU for documenting all of this. Truly a wealth of knowledge here for all PBC owners. Running mine for the 3rd time today, doing a 6lb whole chicken and some baby backs. Cheers!
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Ditto! Maybe 1Bigg_ER will amaze us with some new fantastic cooks when he notice's this bump
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I guess I'll show y'all how I start my PBC.
Here I'm going to PBC a bird. I'm using lump charcoal
Here we go. One full compact chimney, about half a basket of unlit charcoal
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_163731_zpslia7ggrj.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_163731_zpslia7ggrj.jpg.html)
I'll prep my bird while the fire gets going.
Dry brined bird rubbed with a paste of oil, garlic, black pepper and Herbs De provence. I love that herb blend.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_204555_zpsbpddfyg6.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_204555_zpsbpddfyg6.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_165009_zps6fjakyms.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_165009_zps6fjakyms.jpg.html)
Went to check on my chimney, see how red hot the coals are down there?
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_165202_zpsilqvqlbm.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_165202_zpsilqvqlbm.jpg.html)
Dumped that mess in the basket and got the bird hooked up. Chopped up some garlic, etc then decided to hang the bird. Picture here is not that clear. I was trying to focus on the charcoal basket.
ONCE YOU DUMP YOUR LIT CHARCOAL IN THE PBC, DO NOT, I REPEAT, DO NOT PUT YOUR LID ON UNTIL YOU'RE READY TO HANG YOUR MEAT.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_170240_zps3zqshytu.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_170240_zps3zqshytu.jpg.html)
Anyway, I hooked my maverick 732 to give you an idea of where my temp starts right after closing the lid.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_170357_zpsfp8dclsb.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_170357_zpsfp8dclsb.jpg.html)
30 minutes later, temperature settled in right where I want it.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_173827_zpsbhzgfmqz.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_173827_zpsbhzgfmqz.jpg.html)
1 hour 15 minutes, like clockwork bird is done. I didn't cranked the heat up this time coz I knew that the skin will be chips crispy.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_182015_zpscxxmmj2f.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_182015_zpscxxmmj2f.jpg.html)
See my charcoal is still red hot.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_182142_zps5r28dngf.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_182142_zps5r28dngf.jpg.html)
Ladies and gentlemen, if you cook chicken at low temperatures you're bound to end up with sloppy skin. Cranked up the PBC, get the best chicken everytime in no time flat.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_182404_zpseoix0cqv.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_182404_zpseoix0cqv.jpg.html)
I hope this helps somebody out there.
It certainly does! What lb bird were you working with?
Sent from my iPhone using Tapatalk
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I guess I'll show y'all how I start my PBC.
Here I'm going to PBC a bird. I'm using lump charcoal
Here we go. One full compact chimney, about half a basket of unlit charcoal
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_163731_zpslia7ggrj.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_163731_zpslia7ggrj.jpg.html)
I'll prep my bird while the fire gets going.
Dry brined bird rubbed with a paste of oil, garlic, black pepper and Herbs De provence. I love that herb blend.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_204555_zpsbpddfyg6.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_204555_zpsbpddfyg6.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_165009_zps6fjakyms.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_165009_zps6fjakyms.jpg.html)
Went to check on my chimney, see how red hot the coals are down there?
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_165202_zpsilqvqlbm.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_165202_zpsilqvqlbm.jpg.html)
Dumped that mess in the basket and got the bird hooked up. Chopped up some garlic, etc then decided to hang the bird. Picture here is not that clear. I was trying to focus on the charcoal basket.
ONCE YOU DUMP YOUR LIT CHARCOAL IN THE PBC, DO NOT, I REPEAT, DO NOT PUT YOUR LID ON UNTIL YOU'RE READY TO HANG YOUR MEAT.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_170240_zps3zqshytu.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_170240_zps3zqshytu.jpg.html)
Anyway, I hooked my maverick 732 to give you an idea of where my temp starts right after closing the lid.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_170357_zpsfp8dclsb.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_170357_zpsfp8dclsb.jpg.html)
30 minutes later, temperature settled in right where I want it.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_173827_zpsbhzgfmqz.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_173827_zpsbhzgfmqz.jpg.html)
1 hour 15 minutes, like clockwork bird is done. I didn't cranked the heat up this time coz I knew that the skin will be chips crispy.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_182015_zpscxxmmj2f.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_182015_zpscxxmmj2f.jpg.html)
See my charcoal is still red hot.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_182142_zps5r28dngf.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_182142_zps5r28dngf.jpg.html)
Ladies and gentlemen, if you cook chicken at low temperatures you're bound to end up with sloppy skin. Cranked up the PBC, get the best chicken everytime in no time flat.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140827_182404_zpseoix0cqv.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140827_182404_zpseoix0cqv.jpg.html)
I hope this helps somebody out there.
It certainly does! What lb bird were you working with?
Sent from my iPhone using Tapatalk
Plain ol' chicken
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Nice looking bird! Looks like lump is the way to go for yard bird.
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Great job. I plan on doing a whole bird this weekend on my PBC. :thumbup:
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I also wanted to echo everyone else and thank 1Bigg_ER for this thread. I've read the whole thing, and even found his photobucket account to find the pictures that are now missing due to photobucket's decision to charge for third-party hosting.
I was just curious - now that you've upgraded to the Karubeque C-60, what do you find yourself using the PBC for nowadays?
In the meantime, I've got some wings in the fridge for tonight. Will be using the tricks you shared in this thread and will let you know how it goes. Thanks again for all your extremely informative posts.
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Thanks to 1Bigg_ER, my wings were *almost* perfect:
Here they are waiting to go into the PBC:
(https://image.ibb.co/jYK9HQ/IMG_20170830_172951073.jpg)
Here they are after being PBCed at 350-360 for about 45 minutes over lump charcoal:
(https://image.ibb.co/cbhkrk/IMG_20170830_181549092_HDR.jpg)
Sauced:
(https://image.ibb.co/bUk5rk/IMG_20170830_182105805_HDR.jpg)
And then I goofed - put them back on after saucing with lid off, but then got sidetracked and left them on too long, so bottoms burned...They were still delicious, but would have been more so absent the burnt sides on some of them:
(https://image.ibb.co/mHirWk/IMG_20170830_182943734.jpg)
Live and learn!!!
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I have done that myself.