Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Paul Hart on February 06, 2015, 05:05:37 PM
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Hey guys I have a heavy glass anchor hocking oven safe bowl that I'm wanting to dump a large can of baked beans in and put on the grate in the PBC during the first part of this cook because I'm starting off with a couple of pecan chunks and would like to get some good smoke flavor into them. I don't really have anything else that will fit in there with the other stuff that's going in. Think it'll be ok?
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I'd put it in there. I would expect anything labeled oven safe to be okay at PBC temperatures. It'll get smokey but it cleans off.
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I agree..go for it......The PBC doesn't reach 400-500 like an oven will.............
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It's on then! Thanks guys. I'm hoping that the addition of some Stubbs sauce and some smoke will bring some canned beans to life.
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Which Stubbs sauce ya using??
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Original. Only one I've tried so far. I like it ok. Peppery.
I just stirred them and when I cleaned the spoon the proper way it already has a nice smoke flavor. :)
Pecan is awesome.
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I agree..go for it......The PBC doesn't reach 400-500 like an oven will.............
Yes it does, that's the initial temp range. I'd monitor the temp before placing the Glasses glass thingy in there.
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Original. Only one I've tried so far. I like it ok. Peppery.
I just stirred them and when I cleaned the spoon the proper way it already has a nice smoke flavor. :)
Pecan is awesome.
Yup, the pecan tastes like more.... :P :P
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I agree..go for it......The PBC doesn't reach 400-500 like an oven will.............
Yes it does, that's the initial temp range. I'd monitor the temp before placing the Glasses glass thingy in there.
I'm not sure how you guys are going about lighting this thing, but I have never ever seen anything close to 400°. If you fill the basket up, pull 40 Coals back out and like them in a chimney, wait 15 minutes, dump them in the basket and place the food and put the lid straight on, it should ride right up to about 270 and hang out there for about four hours without any problem. If I crack the lid for a few minutes it will shoot up to about 325 to 335 but that's pretty much forcing it to. I could see it getting pretty hot if you lit the coals and dump them in there and waited another 15 minutes before putting the lid on. But that's essentially just burning all your coal up too fast for no reason.
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That's what you're supposed to do, light the coals, dump them in the basket when they're nicely hot, wait before putting your lid on.
skip those steps and you have dirty smoldering fire. Not good eats.
Technically, if you start with hot temps you shouldn't have to mess with cracking the lid open during the cook.
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A strong bed of coals is important especially when cooking chicken. The juices are dripping onto the coal bed and creating a humid environment. So even at higher temps things don't dry out.
But the drippings will weaken the coal bed so if you start out with one that is not very strong then temps will be even lower.
Everyone has their own way and that is what is fun about cooking. As long as your results are up to your satisfaction and standards then that is all that really matters.
I can tell you that the short time that Bigg has been on here he has produced some simply amazing cooks from the PBC and other cookers. Even new to Sous Vide and amazing stuff.
His advice should be listened to especially when it is about the PBC.
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*Definitely* not trying to argue with you guys, you have more experience than I do with it for sure, but I just went back and watched the video. He specifically says pour the chimney in after its lit for 15 min, put the rods in, hang the food, put on the lid and go. That's how I've done it almost every time and it's worked perfectly and no weird smoke or anything. The times I haven't done it that way I was trying to use less coals for the light and it resulted in me having trouble getting up to temperature for the first 20 minutes or so and I needed to crack the lid to get it going well around 270. Like I said not tying to argue. But I'm pretty sure that lit is lit, 15 minutes either way using fluid or using the chimney. I'm *pretty* sure you don't want the basket all the way lit either because you want them to light up gradually to extend the cook.
*shrug* works for me, so... :) Nothing is written in stone I guess. I may have to Change my technique when it's not 9,000 below zero out.
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I've heard so much sous vide talk since coming on here. What exactly is the deal with it? My mom sent me a pic this morning from the newspaper here that was an article about GE (located here) starting up production of a sous vide here soon.
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I just read the article. GE will be asking $149 for it and it will be controllable via a phone app. Apparently that's cheaper than most. I guess I have some research to do.
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http://www.courier-journal.com/story/news/local/2015/02/03/ge-launches-sous-vide-cooking-device/22802943/
Might toss this in general topics as well. Might interest other folks.
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I just read the article. GE will be asking $149 for it and it will be controllable via a phone app. Apparently that's cheaper than most. I guess I have some research to do.
It is not a stand alone unit. It works with their very expensive induction cooktop but still a cool idea regardless.
Sous Vide cooking is nothing new to the restaraunt world. They have been using this cooking method for a long time. It has recently gained traction in the home use market. Units used to cost thousands of dollars but now you can get a Dorkfood DSV for $99 that will work with a cheap crock pot, fryer, roaster etc that you probably already own.
Sous Vide cooking is cooking in a water bath at very precise temperatures under long periods with food in a vacuum bag. You are basically cooking to whatever doneness level you like.
The food comes out tasting great but not looking good. So a surface sear to finish makes it pleasing to the eyes. Many restaraunts incorporate a torch to give the food a finished look.
I started SV cooking around 2 years ago and have not looked back with any regret.
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*Definitely* not trying to argue with you guys, you have more experience than I do with it for sure, but I just went back and watched the video. He specifically says pour the chimney in after its lit for 15 min, put the rods in, hang the food, put on the lid and go. That's how I've done it almost every time and it's worked perfectly and no weird smoke or anything. The times I haven't done it that way I was trying to use less coals for the light and it resulted in me having trouble getting up to temperature for the first 20 minutes or so and I needed to crack the lid to get it going well around 270. Like I said not tying to argue. But I'm pretty sure that lit is lit, 15 minutes either way using fluid or using the chimney. I'm *pretty* sure you don't want the basket all the way lit either because you want them to light up gradually to extend the cook.
*shrug* works for me, so... :) Nothing is written in stone I guess. I may have to Change my technique when it's not 9,000 below zero out.
Don't think your arguing at all. Your following Noah's advice and it will not steer you wrong. Noah's advice is straight forward and great for the standard PBC user. It will get you consistent results each and everytime.
Bigg has left the circle of conformity with the PBC and had amazing results. He is able to get crispy chicken skin from the PBC without removing the lid. I have learned quite a bit from him in the time he has been a member. Just saying don't write him off. When he speaks I listen ;)
Once you get some PBC cooks under your belt you might want to try new things and experiment.
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Awesome. So what's the secret to crispy chicken skin with the lid on?
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Awesome. So what's the secret to crispy chicken skin with the lid on?
Dry brine and air dry the skin. Have higher temps in the PBC
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Hahaha! Paul, we're all mature on this site, well most except Muebe and Pappy, they won't eat peas.
But you're not arguing at all. We're here to share ideas. The way I see Noah's videos is like driving to a new destination with the GPS. After that first trip you'll want to find other of getting there without the GPS. You just can't rely on the GPS all the time.
If I relied on Noah's videos I'd still be cooking chickens for 2 hours. No can't do LOL.
Don't be afraid to experiment, it's your PBC now, you took off Noah's hands.
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Ha! Well it works for me and I feel real nice and comfy running about 270 consistent, which still feels so high to me coming from a 225° low and slow religion.
So hiw high do you run for chicken and how long is it taking you?
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350 - 400 using Ozark Oak lump charcoal. Depending on bird size 45 to 60 minutes.
Initial temp here was about 450 before hanging the bird
(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)
Now we cooking
(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)
(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)
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Dang Id be scared about burning it running that hot. No issues?
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Dang Id be scared about burning it running that hot. No issues?
Nope, not one bit.
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Dang Id be scared about burning it running that hot. No issues?
The moist environment is the key. Things don't dry out. The chicken has enough moisture in it to create a very humid cooking chamber.
And you can bake chicken at 375F in your home oven also so how us that much different as far as cooking temp?
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Charcoal heat is hotter than electric heat. Just like the rain in Ky is wetter than the rain in Fla. ;)
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I get where you are coming from, Paul, and that is to follow the videos on PBC site. I did that and got GREAT results from a taste perspective but the ribs - 3 hours at 285 - were a bit "fatty" and the chicken - 2 hours at 285 - skin was not crisp. Taste was off the charts good.
That said, I have only one cook but what I will do next time is to leave the lid OFF till the coals are uniformly lit. Last cook, I dumped on the coals, put on the lid, waited 20 mins, hung the meat. I think had I left the lid off the coals would have lit more uniformly and I would have had more crisp skin on the chicken.
I will continue to play with this and I REALLY like the taste.
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Charcoal heat is hotter than electric heat. Just like the rain in Ky is wetter than the rain in Fla. ;)
LOL!! Wetter