Let's Talk BBQ

FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Eatin Smoke on January 01, 2013, 10:31:09 PM

Title: Breaking in the New PBC
Post by: Eatin Smoke on January 01, 2013, 10:31:09 PM: Got my new PBC over the weekend and I've been running it through the paces.....just thought I'd share:

Chicken 1st up
(http://i1085.photobucket.com/albums/j436/valpo33/56FBE941-4F68-4176-AB39-B40646683B5B-792-000000895FC88A25.jpg)

(http://i1085.photobucket.com/albums/j436/valpo33/C79C55FB-9BA2-4381-ACE3-95AF9E4B727D-792-00000089841B693F.jpg)

(http://i1085.photobucket.com/albums/j436/valpo33/C9B77823-E49E-48E8-94A8-40933D7C7880-792-000000898E0E6112.jpg)

Next.....Tri-Tip & Lobster Tails
(http://i1085.photobucket.com/albums/j436/valpo33/711AF783-79CC-4F08-B92A-7EF74CE517F4-741-00000086C2C4923A.jpg)

Tri-Tip got away from me....just a bit overcooked for me (still great!)
(http://i1085.photobucket.com/albums/j436/valpo33/E45C415A-6723-4886-B0EE-E7D50D8BDCD7-741-00000086EC46C945.jpg)

BB Ribs & Pork Tenderloin
(http://i1085.photobucket.com/albums/j436/valpo33/585265E3-E914-4802-993A-10EE94CA1B2D-927-00000094ED2F6711.jpg)

(http://i1085.photobucket.com/albums/j436/valpo33/A95356FB-F1E3-4A07-9FBF-0C5CFCF62CD9-927-0000009506204D97.jpg)

(http://i1085.photobucket.com/albums/j436/valpo33/02C80113-8A65-4450-B0B6-FC5A3069EC51-927-000000951117B73E.jpg)

Wow.....this PBC passes the test. Contemplating ordering another.
Title: Re: Breaking in the New PBC
Post by: sparky on January 01, 2013, 10:51:15 PM: well, you no PBC rookie no more. you cooked alot of food. it all looks great. how was the lobster tail? great meals buddy. 8)
Title: Breaking in the New PBC
Post by: Pappymn on January 02, 2013, 12:07:36 AM: Love Eatin Smoke. Well done!
Title: Breaking in the New PBC
Post by: mikecorn.1 on January 02, 2013, 12:09:43 AM: Congrats. Nice first cook!!

Sent from my iPhone 5 using Tapatalk
Title: Re: Breaking in the New PBC
Post by: ACW3 on January 02, 2013, 04:42:35 AM: WOW!! That all looks great!! I discovered last night that I need to make a charcoal run, soon. I thought I had plenty. What I did have was kind of damp feeling, and hard to get started.

Art
Title: Re: Breaking in the New PBC
Post by: Keymaster on January 02, 2013, 07:11:50 AM: I think you may be the first doin a Lobsty tail in a PBC on this forum, nice job with all your cooks!!
Title: Breaking in the New PBC
Post by: Sam3 on January 02, 2013, 07:14:27 AM: Everything looks great. That PBC puts out some good eats!
Title: Re: Breaking in the New PBC
Post by: muebe on January 02, 2013, 07:24:05 AM: Fantastic! Great looking food!
Title: Re: Breaking in the New PBC
Post by: drholly on January 02, 2013, 09:16:07 AM: WOW! How were the lobster tails?

David
Title: Re: Breaking in the New PBC
Post by: squirtthecat on January 02, 2013, 09:20:10 AM: Quote from: drholly on January 02, 2013, 09:16:07 AM
WOW! How were the lobster tails?

David

Ditto!
Title: Re: Breaking in the New PBC
Post by: Pit Barrel Cooker Co. on January 02, 2013, 11:23:05 AM: Eatin Smoke- Wow what a great cook!! The pics are amazing!! Thanks for sharing, and yes how were the lobster tails? We have done them before and they were great, its fun to experiment with the PBC!! Happy New Year!
Title: Re: Breaking in the New PBC
Post by: smokeasaurus on January 02, 2013, 11:26:29 AM: Bet that PBC is huffin and puffin after all that!! Great call on the foil for easy cleaning!!
Title: Re: Breaking in the New PBC
Post by: Over Dunn on January 02, 2013, 04:15:23 PM: Any body got ideas how to keep those ribs from getting so dark. Thinking comps. I tabled my loin backs after one hour twenty minutes, and the taste and pull were great. IT between the bones was 186, when I pulled them. ::)

OD
Title: Re: Breaking in the New PBC
Post by: teesquare on January 02, 2013, 05:05:17 PM: Quote from: Over Dunn on January 02, 2013, 04:15:23 PM
Any body got ideas how to keep those ribs from getting so dark. Thinking comps. I tabled my loin backs after one hour twenty minutes, and the taste and pull were great. IT between the bones was 186, when I pulled them. ::)

OD

Is it possible that the ribs are just cooking faster than predicted, and you could pull them sooner? I have found that chicken halves cook perfectly in 1-1/2 hrs. vs the recommended times.....
Title: Re: Breaking in the New PBC
Post by: smokeasaurus on January 02, 2013, 07:19:47 PM: Quote from: teesquare on January 02, 2013, 05:05:17 PM
Quote from: Over Dunn on January 02, 2013, 04:15:23 PM
Any body got ideas how to keep those ribs from getting so dark. Thinking comps. I tabled my loin backs after one hour twenty minutes, and the taste and pull were great. IT between the bones was 186, when I pulled them. ::)

OD

Is it possible that the ribs are just cooking faster than predicted, and you could pull them sooner? I have found that chicken halves cook perfectly in 1-1/2 hrs. vs the recommended times.....

Would a sugary rub contribute to the darker color on the ribs??
Title: Breaking in the New PBC
Post by: mikecorn.1 on January 02, 2013, 08:12:04 PM: Quote from: smokeasaurus on January 02, 2013, 07:19:47 PM
Quote from: teesquare on January 02, 2013, 05:05:17 PM
Quote from: Over Dunn on January 02, 2013, 04:15:23 PM
Any body got ideas how to keep those ribs from getting so dark. Thinking comps. I tabled my loin backs after one hour twenty minutes, and the taste and pull were great. IT between the bones was 186, when I pulled them. ::)

OD

Is it possible that the ribs are just cooking faster than predicted, and you could pull them sooner? I have found that chicken halves cook perfectly in 1-1/2 hrs. vs the recommended times.....

Would a sugary rub contribute to the darker color on the ribs??
That's what I was thinking.

Sent from my iPhone 5 using Tapatalk
Title: Re: Breaking in the New PBC
Post by: teesquare on January 02, 2013, 08:25:03 PM: Good point Smoke...sugary rubs will make the cook darker...