Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: djm3801 on February 06, 2015, 06:31:47 PM
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Got my PBC today as promised by Noah. Took all of 3 minutes to put it together. All items in good shape and finish is great. US Army decal VERY nice and I am glad I asked for it. Even my wife, who wanted me to get an Akorn, was impressed with this. I pointed to "Made in USA" and said that was a big factor as well as the capacity.
(http://i1277.photobucket.com/albums/y485/danman66/Mobile%20Uploads/20150206_141320_zpspudlazn6.jpg)
I am essentially AT sea level so I cracked the air hole open 1/4 of the way. Poor photo of air hole. I was a little surprised that, even when closed there is a small gap at the bottom but that is the way it is made. No way to shut it totally and that's fine... It is breezy and a bit cool for Florida at 59 degrees. Put some foil in the bottom, Filled basket almost full, put it in bottom, put in grate and started chimney up with 40 kingsfords. After they were going, dumped them on top of basket and let them start up for 20 minuted. Digital probe in rebar hole read 300 degrees when stable.
(http://i1277.photobucket.com/albums/y485/danman66/Mobile%20Uploads/20150206_163503_zps8n9tt4f4.jpg)
(http://i1277.photobucket.com/albums/y485/danman66/Mobile%20Uploads/20150206_163509_zpsnzc7aqo8.jpg)
Preped a rack of St Louis style ribs with general purpose rub. Hung the rack and it hit top of coals. So, easy peasy - cut them in half and got another hook. Put them in at 4:00 PM. Preped a chicken in 2 halves, applied rub, and put them in at 5:00. Temps seem to be settled in at 285 now. Was sort of expecting higher but... I am not pulling the lid off till 6:45 PM. I think videos said 3 hours for ribs and 2 for chicken. Was expecting dinner at 7:00 or so but have no clock to punch. Will see what we get at that time.
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Groovy! Looking forward to your results.
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Congrats
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Very nice.,.,enjoy .☆´¯`•.¸¸. ི♥ྀ.
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Enjoy your new toy.
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I lit mine up right away. It's going right now!
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That new porcelain finish is real nice. Grab some chicken and 8 lbs of Kingsford and lets get this PBC party started 8)
Oh, congrats on your new PBC :)
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SWEEET!!!
Now, time to get it "dirty". Chicken comes to mind...
Art
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Can't wait to see what will come out of that cooker. :)
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Do the Last Meal Ribs in there soon. They come out ridiculous.
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Congrats on your new cooker!
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So...2 hours 45 mins into cook, l pulled the food out for digital temp check. Ribs at 192. They were very moist and had good color. Seemed thicker than usual ribs, like spongy.... Chicken was 165 in breast and 175 in thigh. I brushed on some mango daiquiri mix - wife loves mango - and put them back in for 15 mins.
(http://i1277.photobucket.com/albums/y485/danman66/Mobile%20Uploads/20150206_192045_zpsxhklapt8.jpg)
(http://i1277.photobucket.com/albums/y485/danman66/Mobile%20Uploads/20150206_192103_zpsprht9eon.jpg)
(http://i1277.photobucket.com/albums/y485/danman66/Mobile%20Uploads/20150206_192226_zpstfi9eacx.jpg)
(http://i1277.photobucket.com/albums/y485/danman66/Mobile%20Uploads/20150206_192612_zpssmsthqyv.jpg)
(http://i1277.photobucket.com/albums/y485/danman66/Mobile%20Uploads/20150206_193210_zpslgofqzyl.jpg)
Observations:
- Ribs a bit fatty - wetter than I expected - and that may have been a function of the meat itself. Prefer them a bit leaner / dryer and fat did not seem to melt off as much as I expected. I did trim a lot of surface fat before rub applied. These were Walmart - Smithfield I think - St Louis ribs and I have cooked them before successfully but suspect these may have been a bit fatty.
- Meat pulled clean off the bone. Great taste.
- Chicken done through and amazingly moist. Skin not as crisp / uniformly gold as I expected but decent.
- Flavor of everything outstanding - rub a tad saltier than I like but imparted an excellent flavor. Perhaps I just need to use less but it was quite good.
- Temp settled in at about 285 during most of the cook. I feel this is a tad low.
Future cook:
Will try to tweak the PBC to cook at about 315. I feel higher temps may get the fat rendered off ribs better. Will also trim ribs better but not much you can do with fat under the meat and I rely on the cook to melt that out. I feel the higher temp will also result in a crisper chicken skin.
Bottom line:
First cook I am impressed. One could say I am "hooked". I am sure that pun has been used before. I put the ribs in, sat down for an hour. Put the chicken in, sat down for an hour 45 mins. Brushed the mango on, sat down for 15 mins. Pulled the meat, stuck it in trays and foiled and sat down for 15 mins. Did not run around to multiple cookers with digital thermometers all over the place checking for flare ups or anything. Flavor among the BEST I have encountered. I make killer chicken anyway but this was effortless and excellent. Will only get better from here. Glad I bought this. US Army decal and made in USA just makes me feel good. I am VERY pleased with my results, with the quality of this cooker, and with the ease with which I achieved great flavor. Now to work on texture... Happy.
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Note, pulled the food at 2 hours 45 mins - but chicken was put in an hour after ribs - goal was 3 hours for ribs and 2 hours for chicken. Also, digital clock on coffee maker said it was morning but I never set that clock so.... trust me I can eat that stuff at 10:30 AM but it was more like 7:15 PM here is Sebastian, FL.
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Excellent post and results
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Great first cook. Noah is a salt-a-holic and rubs prove it ;) I prefer ribs done slower to render the fat. My PBC is for chicken and butts........
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Awesome! Love the porcelain coating of the new PBC!
And great job for your first cook!
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That sure is a Purdy PBC and a great first cook on it!!! Chicken and ribs look good to me and nice final plate of food!!! Don
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Nice! I remember when my PBC was bright and shiny like that ::)
Hub
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Congrats on the PBC and great looking cook!!!!!
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DJM..looks fabulous and juicy..love juicy meat..nice cook. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Based on the PBC FAQ's the unit is designed to run from 265 - 310, so 285 was spot on. I think next cook I will leave it alone but allow more time. Ribs may have needed an extra 30 mins and chicken perhaps an extra 15 as well. Still, the flavor was amazing. Need to try my standby Jeff Phillips rub net time. It is a decent rub. With so many great rub recipes out there, hard to justify buying it. I did buy Bad Byron's butt rub and it is pretty good.
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Love the look of the new PBC And your first cook in it was excellent. ;)