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A melange of peppers,onions,fennel and garlic and a chuckle rubbed down with some of Hanks beef rib and a lil Worcestershire,,,,
Into the PB and let that fine tuned machine do it’s thing !!!
Hit 160 and into the tub with the veggies and a foil wrap.
Hit 205 and gave it a probe and felt pretty good.
let it rest for a bit and a shredding
Gave it a mix and proceeded to devour !!!Attached FilesComment
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Unfortunately we have thunderstorms in the forecast so I am going to have to tap out. Great cooks in this thread though. Do I have to thank Panhead John for setting this up???Comment
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My entry is 3 racks of wibs hung in the PBC followed by 2 chickens. Wibs went on at 11:30 and the last one came off 4 hours later. Stirred the coals a bit and added a half a chimney of newly lit coals. Hung the birds after the initial smoke cleared. The chickens came off 2 hours later at 18:00. Just in time for dinner. One poor unfortunate chicken was born without wings 🙄 Used a combo of B&B and Kingsford Pro. Different rub on everything.Last edited by HawkerXP; July 31, 2022, 01:40 PM.Comment
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The ODB (Ol Dirty Barrel) is ready to play!
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So I finally got around to doctoring my PBC with a Pit Viper and Fireboard combo. I threw in B&B for good luck and am letting it run dry at the moment. I want to see how long it will burn.
I might have a couple of racks of St. Louis ribs dry brining to throw on later.
Edit: Oops, forgot a pic.
Edit 2: Nope, nothing to see here.
Edit 3: Three hours in, not a whole lot of pull back from the bone yet.
And for the Fireboard + Pit Viper update, this is really nice. Part of my day job includes designing feedback control, and I'm still impressed. This is right after checking the ribs, so I expect a bit of a temperature jump.
Edit 4: The final products!
This rack came off first. It's the unsauced rack for the better half, who prefers it that way.
And the sauced rack, for the ones that do like sauce.
And finally, two of the four ears of corn. I followed the roasted corn recipe on the free site. The other two were devoured before I could get a pic.
You're going to have to take my word for it, but these were by far and away the best ribs I've ever done. The flavor was outstanding. They were actually slightly overdone, since they were fall off the bone tender and didn't have a whole lot of chew. But oh, my, were they still good.
The long cooks I've done with B&B have given me much better results than anything I've ever done with KBB. There may be a brisket in my future . . .Last edited by tdimond; July 31, 2022, 07:41 PM.Comment
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Ok, final pics of yesterday's cook. The Click Akuashi chuck ribs after staying in a warming oven all night. These are probably the best beef ribs I've ever had:
Next up: Thai BBQ Chicken using TripleB 's recipe and some kabobs made with Click Akuashi tenderloin tips:
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There is some great looking food in this thread!Comment
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Cooking brunch on the Bronco today started with sauteeing onion and garlic in olive oil. Then I added a couple of cans of northern beans with some colorful tomatoes, cumin, salt, pepper, and some homemade chicken stock.
Once that cooked some, I added leftover brisket and stirred it. Four eggs were added. They cooked slowly as I closed down the dampers and shut the lid.
Fresh basil was added right before the eggs finished. Spicy Italian sausage and toasted baguette pieces rounded out the meal.
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All great looking cooks but the judges should add some extra scoring points for Uncle Bob ‘s amphibian entry. After all he saw it, dispatched it, and then cooked and ate it all in one afternoon. That’s dedication.Comment
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Last edited by Panhead John; July 31, 2022, 01:29 PM.Comment
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Thanks DTro Without AR and you guys, I’d still be cooking on an Old Smoky.
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Welp, I got my arse kickin' boots back from having the chunks of the last guy to challenge me cleaned outta the treads, so y'all are in for it now.
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Cook 1, I wanted to highlight the PBCs ability to cook hanging as well as on the grate.
1. Sausage Roll with Meathead's Memphis Dust
2. Cubed Country Ribs with Albukirky Green Chili Rub and Lanes Chili Lime. Hit with quick glaze 1 part Meathead's Lexington Dip, 1part jalapeno peach jelly
3. Jalapenos... Nothing fancy
4. Pineapple
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​ Brisket went on at 6:00. 
I'm right behind you ðŸŽ🔥🔥🔥â¤ï¸ðŸ¿ looking forward to seeing that cook!!
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