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Author Topic: Breaking in the New PBC  (Read 4174 times)

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Offline Eatin Smoke

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Breaking in the New PBC
« Reply #-1 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






Next.....Tri-Tip & Lobster Tails


Tri-Tip got away from me....just a bit overcooked for me (still great!)


BB Ribs & Pork Tenderloin






Wow.....this PBC passes the test.  Contemplating ordering another.
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Offline sparky

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Re: Breaking in the New PBC
« 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)
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Offline Pappymn

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Breaking in the New PBC
« Reply #1 on: January 02, 2013, 12:07:36 AM »
Love Eatin Smoke. Well done!
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Offline mikecorn.1

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Breaking in the New PBC
« Reply #2 on: January 02, 2013, 12:09:43 AM »
Congrats. Nice first cook!!


Sent from my iPhone 5 using Tapatalk
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Offline ACW3

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Re: Breaking in the New PBC
« Reply #3 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
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Offline Keymaster

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Re: Breaking in the New PBC
« Reply #4 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!!
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Offline Sam3

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Breaking in the New PBC
« Reply #5 on: January 02, 2013, 07:14:27 AM »
Everything looks great. That PBC puts out some good eats!
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Offline muebe

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Re: Breaking in the New PBC
« Reply #6 on: January 02, 2013, 07:24:05 AM »
Fantastic! Great looking food!
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Offline drholly

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Re: Breaking in the New PBC
« Reply #7 on: January 02, 2013, 09:16:07 AM »
WOW! How were the lobster tails?

David
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Offline squirtthecat

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Re: Breaking in the New PBC
« Reply #8 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!
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Offline Pit Barrel Cooker Co.

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Re: Breaking in the New PBC
« Reply #9 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!
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Offline smokeasaurus

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Re: Breaking in the New PBC
« Reply #10 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!!
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Offline Over Dunn

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Re: Breaking in the New PBC
« Reply #11 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
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Offline teesquare

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Re: Breaking in the New PBC
« Reply #12 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.....
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Offline smokeasaurus

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Re: Breaking in the New PBC
« Reply #13 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??
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