Sweet! Fire that baby up and show us what joyous food you produce from it!
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I'm ready for more!Comment
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My second cook went perfectly. I did three racks of baby backs and they were definitely amazing! Before I got the PBC I only THOUGHT I made good ribs - now there is no question.
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Nice smoke ring and very meaty ribs!Comment
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Rockin' ribs!Comment
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#15.2
robby13 commented
June 19th, 2017, 01:21 PM
I did use the 15(10 for me at sea level)/10/10 for lighting even though I don't believe in it. It is counterintuitive - and Meathead doesn't get a chemical flavor in all of the videos he uses the Weber Kettle with a Slow 'N Sear.
You are more likely to get a chemical flavor in the PBC if you don't get (and keep) a good burn on with the charcoal. That charcoal just has to burn off some of the early smoke and head toward the "blue smoke" phase in order for the flavor to be there.
I would venture to guess that your flavor was "chemically" because the juices from that size load of chickens kept dousing the fire, resulting in less than ideal smoke from the partially lit (or unlit) briquets.
Remember that with the Slow 'n Sear, no juices are dripping on its fire. It's just a different setup altogether compared to the PBC.
Great looking ribs, robby13 . What a beauty of a smoke ring!
Keep enjoying that PBC. It's a great little cooker.
KathrynComment
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I think you are exactly right. Since I had eight chicken halves in and didn't crack the lid I was starving my coals - they needed more air.
I want to do pulled pork next - Bone in Boston Butt. What is the best (smartest) weight for a first cook?
Thanks again! -
I like to buy a large Boston butt (11 - 12 lbs) and split it in half, or buy two smaller ones. That way you get a lot more of the flavorful bark mixed in with the meat due to the increased surface area of the smaller butts. You're going to love PBs on your PBC, robby13 . Have fun with that cook!
Kathryn
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I was digging in my freezer and I found two racks of beef ribs - score! I watched the video and figured I would make them this weekend. Now the in-laws want to come and join us and suddenly I don't have enough food.
The beef ribs only take about an hour cook before adding sauce where baby backs take two.
Here's my question - Can I put two racks of baby backs on the PBC and then add two racks of beef ribs an hour later? Will the PBC handle it or will I somehow mess up it's mystical smoke/charcoal mojo?Comment
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Looking good...how did they turn out?
KathrynComment
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Fabulous!!Originally posted by fzxdoc View Post
hotdog6 (not sure how to highlight the user name) mentioned a chuck roast. Anybody have a recipe for that?
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You're nailing those ribs, robby13. Looking great!
I did 8 chuck roasts for pulled beef tacos for a Memorial Day spread, detailed it over at: https://pitmaster.amazingribs.com/fo...co-ideas/page2
Mine took 9 hours, granted I ran into some cooker temp issues due to what I'm pretty sure were charcoal issues (left them out overnight) and having such a large amount of meat on the PBC. I think on a routine cook they should take less time than that. Still, give yourself at least 10 hours, since you'll want to hold them at 208 IT for at least an hour.
They turned out great, though. Chuckies might be my favorite thing I've cooked on the PBC so far. Others can chime in with some great tips for chuck roast. Many on the first 2 pages of that post had fantastic recommendations.Comment
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robby13 , you knocked it out of the park with those ribs. They look delicious. How long did they take?
Ohmigosh, you're going to think you died and went to heaven with smoked chuck roast on the PBC. There's a great Chuck Roast on the PBC topic started by David Parrish . Follow it and you can't go wrong.
KathrynComment
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robby13 To link a name, just type the '@' symbol and start typing the user's name. Usually after three characters you'll see a pulldown list with names; the more you type, the more accurate the list is. You can then select the name and it'll turn into a link, and will alert the user that you've added them in a message! That'll show up in the 'Messages' link at the top right of your browser window, with a number next to it, if you've got a message in response.Originally posted by robby13 View Post
Welcome! Next time you do a bunch of chickens in the PBC, try using Kingsford Competition (I think they just changed the name to Professional). It burns a bit hotter than standard 'blue bag' briqs; I've found it's about 25-40F hotter.Comment
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abandonedbrain - thank you!Last edited by robby13; June 29, 2017, 09:30 AM. Reason: No pulldown on your name but it still worked! -
robby13 Oops, you're right, I forgot to mention that the pulldown doesn't show when you're typing in a COMMENT field; only works when you're doing a full reply message. But yes, it still works by typing in the full username!
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but I think ya'll be otay, unless it's mystically/magically different from other cookers, an' defies th' laws of Physics, TIme, an' Thermodynamics.
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