Throwing a big housewarming party tomorrow, and there are a couple vegetarians in the mix. I was thinking about trying cabbage steaks on the PBC after I've pulled some of the meat to finish in the oven. Anyone ever done them on the PBC?
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I don't have a PBC, but you can also do cauliflower steaks. -
Smoke a beer can cabbage! Cabbage steaks are hard to keep together.Comment
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Just deep fry the sucker in beer batter!Comment
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Beer can cabbage?! I didn't know that was a thing...but after looking it up, it sounds amazing.
I haven't modified my PBC in any way. Will that work space-wise? I'm sure I'd need to have the rebar out at a minimum, but it wouldn't be terribly smoky if I had to leave the lid off.Comment
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Have you thought of smoking mushrooms? I hate mushrooms so I've never tried, but I'm sure you could modify Noah's recipe to be vegetarian. If you are like me and don't want those suckers in your house let alone near your precious smoker, I completely understand
http://www.pitbarrelcooker.com/video...ffed-mushroomsComment
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You actually allow vegetarians on your property...🙄 Just kidding.😎Comment
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These lentil-walnut tacos are an awesome veggie dish that is really, really tasty. I am a meat lover through and through, but I try to eat light often to offset my cow and pig consumption and you don't skip a beat flavor wise with this dish. Easy to prepare ahead too.
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So the beer can cabbage...didn't quite work. The can/cabbage combo was too tall to fit under the lid. I tried it anyway, and the cabbage was OK...but not good enough to justify the pain IMO.
I've got six weeks until the next big cooking event, so I've got some time to come up with a new solution.Comment
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Core the cabbage completely. Pack the core hole with rub then butter. Build a "boat" of foil to rest the top part in (and catch all the butter!). Smoke with coreless part upright, for a couple of hours or until it's as tender as you want. Serve it by cutting into pieces and add more seasoning if necessary (or BBQ sauce).Comment
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I converted to a mostly "vegan" diet about 5 months ago. I don't call myself a vegan because, one, I still eat meat and always will, and two, I can't stand the political side of the practice. I live in a state that just passed regulations on cow farts (Cali). Seriously.
This change wasn't a big deal for me because I typically don't BBQ during the week, so I do my best to "eat vegan" (not eat Vegans) during the week. I'm NEVER going to give up my PBC and I'll continue cooking on it until the day they plant me. I just simply love the finished products that roll off of it way to much to give it up. The up side for me is that I now buy the best meat I can find when I get "the itch". Chicken, beef dino ribs, tri-tips, pork ribs, chuckies, pulled pork are my "go to" things to make. I also love to smoke turkey legs and the occasional whole turkey for family and friends during The Holidays.
And, oh, Mr. Bones, don't forget the dry brine for at least 24 hours! Hehehe.Comment
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