I promised a neighbor at our new place some food cooked on my PBC. She's seen us unboxing like crazy today and just delivered this. Self control may be an issue tonight. 
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I just see a big empty glass of milk and an empty plate. I've been on a fast for the last three weeks. No sweets, no fast food, no junk food, etc.....I have a box of french macarons in the freezer calling my name. -
Jerod, where are you getting the French macarons? Wifey and I stayed around the corner from a Laduree shop in Paris this spring and ate some for the first time - heavenly with champagne!
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I'm still waiting for coals and wood to get ready on my grill for burgers. This photo is not helping one bit!!!! Tell your neighbor that I have a PCB on order - Technically you would be telling the fib, not me.Comment
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fuzzydaddy Wow! That plate o' deliciousness certainly requires some recompense...
Good luck with yer inaugural smoke at th' new digs!!!!
Got yer back!
'Course, pitchers'd be right nice!
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My cookers and gear are all unboxed and the XL BGE is assembled. All are at least 2' from the vinyl fence. The dome thermometer's glass covering in the BGE was cracked, otherwise no damage to all of our household stuff in a 430 mile trip in the moving truck.
Today's cook will be baby back ribs in the PBC and I'll post photos tonight. The store I went to had no whole chickens so ribs only today.
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Oh boy, I'm looking forward to your first cook on the PBC fuzzydaddy -
I've got lots of room. I previously removed all grass and added the stone. Ground is probably 99% sand.
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I'd say, get the cover & the ash tray. So far, I haven't needed extra hooks (although it can't hurt) or the turkey hangers (although I have them in case I need them). I think spatchcocking or splitting the birds in the PBC is the best way to go...Comment
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The fun begins!
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fzxdoc reviewed chimney....man them new dudes are shiney!!! -
The half time chimney worked great! Easy to dump inside the PBC for sure. -
Guy that runs the newspaper in town is supposed to give me a bunch of seasoned newspapers. No more free classified paper that everyone trashed at the post office. My lighter fluid is consistent so I can't complain.
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Let's GO!! Looking forward to seeing the results.Comment
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While I'm hanging out and ribs are hanging in...I thought this was a cool picture of my PBC.
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Interesting ... the PBC company has obviously grown. The phone number on the barrel used to be Noah's cell phone. Now it's the Customer Service number ... which, by the way, is totally excellent!Comment
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Ribs at 2.5 hours. Temps (average of vent side and side opposite the vent) are running 261-266. The anticipation builds.
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HawkerXP I used the PBC method of 40 lit poured on top.
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You are creating magic!Comment
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Here's the finished ribs. It's the first time I've ever not used Memphis Dust and the first time to sauce them. I used the Beef and Game Pit Rub and KC Masterpiece original sauce. One rack to a neighbor and one rack for us. They were delicious. Cook time was 3 hours and 15 minutes, plus 30 minutes after saucing them (meat side only), for a total of 3 hours and 45 minutes. I'll do these again. Also, I noticed zero smoke around the lid. Great seal.
Last edited by fuzzydaddy; October 30, 2016, 07:04 PM.Comment
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How did that aluminum foil get so perfectly shaped to fit the bottom of the PBC without blocking the intake vent? -
Jim Burgin I turned the lid upside down and shaped the foil using it as a guide making sure to have no "lip" on the foil near the intake vent. https://pitmaster.amazingribs.com/fo...g-temperatures
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