Let's Talk BBQ
Welcome Center => New Member Introductions => Topic started by: brentwoodkris on February 20, 2015, 03:14:03 PM
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I recently finished up a long stretch of school for my JD/MBA in this college town and secured some permanent employment. I've always been intrigued by smoked meat (and of course thought it was delicious), though I considered myself to be more of a "grillmaster" than a smoker. I "inherited" a huge old Brinkmann solid steel construction charcoal grill from a family friend who "upgraded" to gas, so I've been grilling like a fiend on that thing for a quite a few years now. Then a few months ago I visited my brother-in-law (also a member here) and he cooked up a brisket and a turkey using the PBC. Ease of Use? CHECK. Priced well? CHECK. Epic food? CHECK. I was sold and had to have one. With my tax return in hand, I finally purchased a PBC and my brother-in-law also steered me to and told me I should join the forum so I can chat with you guys and post pics, get advice, etc.
Well here I am! My PBC arrived yesterday, and hung some steaks and had my first cook, which turned out awesome (thanks to the ET-733 Maverick that told me when to take the meat off!). It was bitterly cold and dark out so I didn't take pictures, but I'm hoping to put in a couple tri-tips this weekend!
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Welcome Brent!!
Let me be the first to congratulate you on those tasty UNICORN PBC steaks!!!!
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Welcome! You're gonna dig your PBC!
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Welcome from Minnesota!
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Welcome from Nebraska.
Yup. Those unicorn steaks don't photograph well. ;)
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Now guys...we owe it to the new folks to explain the "unicorn" reference......
It is a tease when there are no pictures ( we cooks LOVE to see pics....) the expression is that- "it must have been a Unicorn cook"...Meaning, that no one has ever seen a unicorn... ;D
All in fun. no offense intended.
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Welcome from a NC PBC owner. You are going to love this forum. Almost all of us have been accused of a "unicorn cook" at one time or another. There tends to be a fair a mount of "ribbing" between members. All in good fun. Our forum guru, Tee, (aka teesquare) manages to collect a lot of good natured flak. Only because he deserves it, mind you.
Art
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Thanks for the warm welcome guys! (even though it isn't so warm here at 30F!) I understood the unicorn reference, and do appreciate it. I've seen some of the mouth-watering pictures across these boards as I've been lurking on and off (even before I joined today) and can't wait to add some pics of my own! :)
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Welcome from SE Georgia!
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Another welcome from Minnesota
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Again, not sure if I'll get flak for this, but what's everyone's opinion on general types of wood chips to use with the PBC (if you use them at all)? I mainly will be doing beef and chicken and bought 5lbs each of both of the rubs that PBC offers. Last night, I ran to my local Walmart and they had just about every type of wood chip bag (I think they're around 3lbs each) for in between $2.50-$4/bag. I picked up some hickory and some charred white oak from Jack Daniels' barrels (this stuff http://www.amazon.com/Jack-Daniels-Tennessee-Whiskey-Barrel/dp/B000QI9VM4 (http://www.amazon.com/Jack-Daniels-Tennessee-Whiskey-Barrel/dp/B000QI9VM4)) and it seemed to work great for the price (especially since I had a bit of Jack with the meal :) ). However, they also had apple, pecan, hickory, mesquite, and a couple other varieties for those prices. Opinions?
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Welcome from Alabama!
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Again, not sure if I'll get flak for this, but what's everyone's opinion on general types of wood chips to use with the PBC (if you use them at all)? I mainly will be doing beef and chicken and bought 5lbs each of both of the rubs that PBC offers. Last night, I ran to my local Walmart and they had just about every type of wood chip bag (I think they're around 3lbs each) for in between $2.50-$4/bag. I picked up some hickory and some charred white oak from Jack Daniels' barrels (this stuff http://www.amazon.com/Jack-Daniels-Tennessee-Whiskey-Barrel/dp/B000QI9VM4 (http://www.amazon.com/Jack-Daniels-Tennessee-Whiskey-Barrel/dp/B000QI9VM4)) and it seemed to work great for the price (especially since I had a bit of Jack with the meal :) ). However, they also had apple, pecan, hickory, mesquite, and a couple other varieties for those prices. Opinions?
It is all about what YOU like. Some folks like charcoal only - and others like wood smoke + charcoal. I like just charcoal on the PBC. I have other cookers for wood smoking and grilling tho. Take time, and experiment - fine tune the method for your own tastebuds. And....share your findings!
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It is all about what YOU like. Some folks like charcoal only - and others like wood smoke + charcoal. I like just charcoal on the PBC. I have other cookers for wood smoking and grilling tho. Take time, and experiment - fine tune the method for your own tastebuds. And....share your findings!
Thanks! I'll be sure to do that! Maybe I'll even take pictures of my leftovers from my "unicorn" cook before I eat them tonight!
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Welcome to the forum from NE Ohio!
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You joined the right forum. Great folks and more info than you will every need. Enjoy.
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Welcome from N. Ontario Canada
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welcome from northern cali. 8)
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Welcome from Southern California! Your going to love your PBC!
Is Bigg your brother in law?
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Again, not sure if I'll get flak for this, but what's everyone's opinion on general types of wood chips to use with the PBC (if you use them at all)? I mainly will be doing beef and chicken and bought 5lbs each of both of the rubs that PBC offers. Last night, I ran to my local Walmart and they had just about every type of wood chip bag (I think they're around 3lbs each) for in between $2.50-$4/bag. I picked up some hickory and some charred white oak from Jack Daniels' barrels (this stuff http://www.amazon.com/Jack-Daniels-Tennessee-Whiskey-Barrel/dp/B000QI9VM4 (http://www.amazon.com/Jack-Daniels-Tennessee-Whiskey-Barrel/dp/B000QI9VM4)) and it seemed to work great for the price (especially since I had a bit of Jack with the meal :) ). However, they also had apple, pecan, hickory, mesquite, and a couple other varieties for those prices. Opinions?
First, a big Illinois welcome to you Kris!
As a fellow PBC owner I know you are going to love that new cooker!
For your wood chip question, I personally don't add a lot of wood to the PBC, the coal seems to give a good amount of flavor on it's own, but I do add a "chunk" of hickory or apple from time to time. I think the chunks are the way to go as they won't fall thru the basket like chips and pellets do.
The most important part is to enjoy and have fun! Looking forward to pics of your cooks!
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Welcome from Germany!
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Greetings from Las Vegas.
(http://www.picgifs.com/source/includes/functions/download_image.php?file=graphics/d/dice/graphics-dice-647349.gif)
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welcome brother in law....i too would like to see these unicorn tri tips!!!!!
jason
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Welcome from Oregon! The PBC is the best purchase I have made in a long time! It is awesome!
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Welcome from the Pacific Northwest.
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Welcome from Philly Burbs, and fellow PBC owner!
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Welcome from Houston.