Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: smokeasaurus on November 18, 2012, 07:54:44 PM

Title: Tri Time......in the Pit Barrel Cooker
Post by: smokeasaurus on November 18, 2012, 07:54:44 PM

In California...it is always Tri-Time!!  ;)

Here are the players
(http://i1213.photobucket.com/albums/cc469/s1cott11/001-197.jpg)

Cold and damp today so I did the tri's for 50 minutes. Tossed in some pear for smoke.
(http://i1213.photobucket.com/albums/cc469/s1cott11/001-198.jpg)

Time for a little rest before slicing
(http://i1213.photobucket.com/albums/cc469/s1cott11/002-134.jpg)

Oh Yeah, got enough for lunch tomorrow!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/001-199.jpg)

But first things first....supper!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/002-135.jpg)

Title: Re: Tri Time......in the Pit Barrel Cooker
Post by: muebe on November 18, 2012, 08:09:15 PM

Looks great Smoke!

Title: Re: Tri Time......in the Pit Barrel Cooker
Post by: sparky on November 18, 2012, 08:44:29 PM

yummy.  love me some tri's.  its california prime.  nice cook smoke. 

Title: Tri Time......in the Pit Barrel Cooker
Post by: mikecorn.1 on November 18, 2012, 09:24:28 PM

Looks awesome!  Nice work Smoke!


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Title: Re: Tri Time......in the Pit Barrel Cooker
Post by: IR2dum on November 19, 2012, 02:18:01 AM

smoke, looks delicious.

Title: Re: Tri Time......in the Pit Barrel Cooker
Post by: Wing Commander on November 19, 2012, 02:51:22 AM

That looks fantastic, Smoke!

Title: Re: Tri Time......in the Pit Barrel Cooker
Post by: Sam3 on November 19, 2012, 05:54:42 AM

OMG! Those look great!!

I have to stop reading posts about PBC...
I have to stop reading posts about PBC..
I have to stop reading posts about PBC... ???

Title: Re: Tri Time......in the Pit Barrel Cooker
Post by: Keymaster on November 19, 2012, 08:12:20 AM

Those came out perfect, Nice job Smoke!!


If at first you don't succeed, Tri-Tri-Tip again~  Unknow Author ;D

Title: Re: Tri Time......in the Pit Barrel Cooker
Post by: TentHunteR on November 19, 2012, 12:31:21 PM

They look great.

I have never used Pear wood for smoking before.  How is it?

Title: Re: Tri Time......in the Pit Barrel Cooker
Post by: smokeasaurus on November 19, 2012, 02:20:50 PM

It is like a lighter version of white oak.......I use it on all meats..really nice on poultry..

Title: Re: Tri Time......in the Pit Barrel Cooker
Post by: Kora Smoker on November 19, 2012, 02:28:31 PM

I tell ya the PBC makes some killer tri-tip.. Outstanding as always Smoke.  8)

Title: Re: Tri Time......in the Pit Barrel Cooker
Post by: smokeasaurus on November 19, 2012, 07:26:12 PM

I realized something yesterday when we were eating the tri-tips last night.......I like the food that comes out of the PBC better without any wood added to it!!!  Just straight Kingsford gives the best results......

Title: Tri Time......in the Pit Barrel Cooker
Post by: Pappymn on November 19, 2012, 07:46:05 PM

Quote from: smokeasaurus on November 19, 2012, 07:26:12 PM

I realized something yesterday when we were eating the tri-tips last night.......I like the food that comes out of the PBC better without any wood added to it!!!  Just straight Kingsford gives the best results......

Discovered that tonight with some chicken legs and pork chops. I added a very large handful of pecan pellets to my charcoal weber. I just discovered that yes you can have too much smoke. Poke tasted more like ham. I had to pledge to my wife, no more pellets when I am doing charcoal. Yes dear.

Title: Re: Tri Time......in the Pit Barrel Cooker
Post by: teesquare on November 19, 2012, 09:21:39 PM

Geezum Smoke!
Was it still mooin' for Momma??? I like rare...but....Not still breathin! :D :D :D

Seraiously - It looks really tasty and.... juicy ;D

T

Title: Re: Tri Time......in the Pit Barrel Cooker
Post by: smokeasaurus on November 20, 2012, 08:31:15 AM

Yeah, one was still kickin a bit  :D

I used only 4 lbs of Kingsford, thinking that since this was an under an hour cook, I can save on charcoal...........I think the lower amount of charcoal and the cold damp temps we had affected the cook by burning cooler.

So I said to myself, I said "Self, just fill the basket up for all cooks because you will still save on charcoal for the longer cooks like briskets and butts" Heck, my off-set takes 10 lbs alone just to get the smoking chamber stabilized at 230, and the PBC cooks a entire brisket with no more than 8 lbs of Kingsford!!