Well our biggest cook yet went very well, wrapped it & transported it for 2 hours+ and still piping hot when we arrived for lunch!! 8 kg of ribs, 2 medium chickens split in half, grilled sweet potatoes & Meatheads sweet & sour coleslaw. I used the PBC B&G rub for the ribs and APR for the chicken and sweet potatoes. I did use baking powder along with the APR on the chicken and let it sit 24 hours in the fridge uncovered and it did make a big improvement in the skin. Had the ribs hung in the PBC at 3am, but had to transfer them from the PBC to the gasser after 3.5 hours to finish as we needed to get the chicken hung and done, followed by the sweet potatoes, as we were pressed for time. Got everything done by 9am, wrapped, packed and on the road by 9:15. Made it to the family gathering right about 11:30, everyone one was hungry and in anticipation of this feast we were bringing. Still being new to this PBC & this being the biggest cook yet, I wasn't sure if they would like it or not. Often times, folks here are apprehensive about trying anything they have never tried before. But as soon as that foil came off and I got ready to slice everything up, the steam and aroma coming of that meat got their attention and once they tried it, they couldn't stop eating it!!! They were all in agreement that they had never had anything like that and it was the best bbq they ever had!!! So that made my day, and have to consider it another PBC success!!! We didn't get everyone in the pic, as some were busy around the house and some hadn't shown up yet. 18 total I believe, and it was plenty. 







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YEAH!!! We pulled it off!!
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Founding Member
- Jul 2014
- 9697
- Smiths Grove, Ky
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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.
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Congrats on a great cook!
Planning, execution all done nicely.
Family is often th' most harsh, brutal critics (honest), so I think pic #6 tells us all th' tale of success!
What a great lookin' crew! Have a wonderful Sunday, there in th' P.I.!
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Founding Member
- Jul 2014
- 5148
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Grills
PK 300
My custom built offset smoker
My custom built hot box
Thermometers
Thermapen
Fireboard
Accessories
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
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Club Member
- Sep 2015
- 8358
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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