Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: psousa781 on August 02, 2017, 05:01:29 PM
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I've had the PBC for a month now, and it has lived up to the hype already.
My first cook was a split chicken to keep it nice and simple. Two hour cook time and the chicken was incredible.
(http://i.imgur.com/Nv96gEm.jpg)
(http://i.imgur.com/rzQPlY2.jpg)
My next cook was intimidating since I needed to consider cook times for two different meats, but again the PBC did it's thing and made me look like I know what I'm doing. Brisket was 6 hours total in the barrel, and ribs were a bit under 4 hours.
(http://i.imgur.com/HMpjmMG.jpg)
(http://i.imgur.com/rXCp6EC.jpg)
(http://i.imgur.com/2aiLG3n.jpg)
(http://i.imgur.com/k2SbgcC.jpg)
(http://i.imgur.com/FgMy0ag.jpg)
And the most recent cook was a pork butt that came out incredibly well, first time I've made pulled pork that didn't need any sauce.
(http://i.imgur.com/ATuGKS0.jpg)
(http://i.imgur.com/ouMqnEA.jpg)
I haven't had this much fun in a long time!
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It didn't take long for you to learn how to do some beautiful cooks. All looks delicious.
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It didn't take long for you to learn how to do some beautiful cooks. All looks delicious.
Thank you! I'm a process oriented person, and fortunately there is no lack of information on how to cook with the PBC. I've also become best friends with my thermometers. :)
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Food looks great partner.
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You really are killing it. Great looking meat
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Food looks great partner.
You really are killing it. Great looking meat
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Thanks guys! This forum has been a great resource.
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All of that grub looks great, but I especially like the looks of those ribs. :thumbup:
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All of that grub looks great, but I especially like the looks of those ribs. :thumbup:
Thanks! I'm doing another four racks on Friday, gonna try Meathead's Memphis Dust this time. I'll share the results.
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Wow, everything looks amazing, Im gonna cook on my PBC for the first time next saturday. Already excited about that!
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Wow, everything looks amazing, Im gonna cook on my PBC for the first time next saturday. Already excited about that!
Enviado desde mi iPhone utilizando Tapatalk
Nice, you're gonna love it! If you get a chance take some pics and share the results. :)
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Great looking grub.
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Great looking grub.
Thanks Smoke!
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Looks to me like your well into the "spirit" of the PBC and are enjoying your successes. The best way to cook with a PBC is leisurely -- don't obsess about it -- let it do the work :)
Hub
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Looks to me like your well into the "spirit" of the PBC and are enjoying your successes. The best way to cook with a PBC is leisurely -- don't obsess about it -- let it do the work :)
Hub
I admittedly have tinkered with it probably more than I should during the cooks, but I'm becoming more trusting of the process each time. Maybe one day I really will just light it, hang the meat, and not touch it until the meat is ready. :)
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All of that grub looks great, but I especially like the looks of those ribs. :thumbup:
Thanks! I'm doing another four racks on Friday, gonna try Meathead's Memphis Dust this time. I'll share the results.
Sent from my Pixel using Tapatalk
I use that all the time on ribs. It's a no salt rub, I would recommend dry brining with Kosher salt per the info from Meathead on Amazing Ribs
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All of that grub looks great, but I especially like the looks of those ribs. :thumbup:
Thanks! I'm doing another four racks on Friday, gonna try Meathead's Memphis Dust this time. I'll share the results.
Sent from my Pixel using Tapatalk
I use that all the time on ribs. It's a no salt rub, I would recommend dry brining with Kosher salt per the info from Meathead on Amazing Ribs
Thanks Kona! In regards to the dry brine, would a few hours in the morning be plenty of time? And do I only salt the meaty side of the rack? Also, should I wrap tightly with plastic wrap? I am known to overthink things, but I also don't want to assume it's as easy as sprinkling some kosher on one side and putting them back in the fridge.
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All of that grub looks great, but I especially like the looks of those ribs. :thumbup:
Thanks! I'm doing another four racks on Friday, gonna try Meathead's Memphis Dust this time. I'll share the results.
Sent from my Pixel using Tapatalk
I use that all the time on ribs. It's a no salt rub, I would recommend dry brining with Kosher salt per the info from Meathead on Amazing Ribs
Thanks Kona! In regards to the dry brine, would a few hours in the morning be plenty of time? And do I only salt the meaty side of the rack? Also, should I wrap tightly with plastic wrap? I am known to overthink things, but I also don't want to assume it's as easy as sprinkling some kosher on one side and putting them back in the fridge.
You only really need 2-3 hours for ribs, they aren't very thick. I've dry brined both sides, I always remove the membrane on the bone side. I just wrap mine tightly in foil. This is from amazing ribs...
"Rule of thumb: 1/2 teaspoon of kosher salt per pound of meat or 1/4 teaspoon of table salt per pound, refrigerate for one to two hours. You do not need to rinse off excess salt. It will all be sucked into the meat. Sounds simple, but something complex and wonderful happens. Adding spices in advance does little to benefit the meat below the surface because they cannot penetrate. "
Here is the full article:
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html
I always eyeball the amount of salt when I dry brine, I use coarse kosher salt. I've done ribs with and without the dry brine and I was able to tell the difference in the juiciness of the ribs.
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I dry brined my last ribs. Really made a taste difference for me
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Thanks guys! I'm getting excited and happy thinking about it.
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Fantastic job and the pictures are awesome! Great work :thumbup: