Thanks to the advice and stories, I pulled the trigger and my PBC arrives tomorrow...This will complement my Weber with an SnS which has produced some great stuff...I forgot the camera so I know....it didn't happen. My biggest problem now is that I cook for just the two of us except when we have a get to gether and already my left overs are filling the freezer and now that the PBC is almost here...I may need a bigger freezer...Suggestions for what or how much I should cook? I am ready! Thanks for the help and advice.....
Henry
I did ribs my first cook. I picked up some stuff today from someone I cooked a pork butt for a week or so ago and he was still raving about it.
Chicken is nice, just need to keep the heat up by cracking the lid if you don't have a vent installed on the top.
Set the bottom vent and forget about it. The air flow up top is how you regulate how much that puppy wants to sing.
Briskets are the bomb. I once did a turkey, chuck roast, and brisket at the same time. I was running 350 or so for the turkey. Brisket I think was done and all barked up in 5.5 hours. Most butt and brisket cooks will run 8-12 hours depending on load.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
For my first PBC cook I did a chicken and a rack of ribs. Like you've heard this baby likes to run hotter then the Weber so chicken was a great place to start.
There are three living in our house so IF there is any leftovers we use them for lunches. Try reheating some smoked butt or brisket in the microwave at work see what happens.
Cooking for two... you just get creative with the leftovers. For example - if I end up wanting chicken I'll consider doing two if possible. One half of chicken that night, leftovers can be cut over salads, quesadillas, tacos, pizza. The whole other bird can be easily thrown in to recipes calling for a whole chicken like... chicken soup, some tasty Indian butter chicken over rice, white bean chicken chili, etc.
I grew up cookin' in a family of 11 children, parents, Gparents, neighbors, sometimes guests. I cain't make no 'meals fer two'; I find it a waste of my (cookin); time, and all but impossible to git th' seasoning jus' right. Always leftovers,plus makes more people happy more times per cook ;-)
The left overs are wonderful, in fact if I didn't know better, they are just as good as off the grill. Off to the store in the morning....Sunday is looking like the break in cook!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Comment