So my wife tasked me with grilling a nice fairly large flat iron steak so decided to try a different approach and fired up the PBC. Checked out Noah's PBC video doing a flat iron cook and looked like it turned out pretty nice with a 25 - 30 minute cook time. Kept it simple with some beef and game rub, hung it probed to watch internal temps and sure enough within 30 minutes I pulled it at 125 shooting for a 130 finish. Except it had no color whatsoever - duh - and sure I knew better after I thought about. Fired up the gasser and got it as hot it would go and seared it just long enough to make it presentable. Ended up at 135 and a nice medium rare so all was well. Note to self - next time leave the steak cuts to my Weber / SNS and just let the PBC do what it does best.
-
-
Good recovery! -
Nice save.Comment
-
As long as it turned out good...Comment
-
Originally posted by cgrover60 View Post
Good note. I understand the PBC can be used as a grill in a pinch, but it's not what it was designed to do. Glad you made a nice recovery.
Comment
-
Personally I wouldn't use the PBC as a steak, burger, or chop cooker. I know it can be done and they advertise it...but, meh, there are far better devices for that kind of cook and the PBC far excels at other things.Comment
-
That is another reason I say that the PBC and Weber kettle with SnS compliment each other so well.Comment
-
Last week I did four rib steaks on the PBC. I usually raise the grate on my weber with bricks to get the coals closer but then I had the idea of putting one grate in the PBC like normal and raising the second grate (I have two) by 3 1/2 inches by taking 3 pieces of brick and turning them on edge. I put the coals on the first grate which put the heat inches under the meat. Minutes later and I had one of the better sears I have achieved. For the record these were thinner steaks of 3/4 to 1 inch.Comment
-
Beef Tri-tip on the PBC is amazing! Might have to add tri-tip whisperer to the PBC a long side of chicken whisperer.Comment
-
The PBC is not a grilling machine. It just isn't built for it. Smoking? It works awesome. Grilling? Not so much. There are many other, better, options. The Weber Kettle with SNS being one of them.Comment
-
When I do flank on my PBC I end up searing on gasser for the same reason. PBC cooks it so fast and stays so moist inside it doesn't have time for crust.Comment
-
I wouldn't call your cook a fail, cgrover60 , I would call it using the PBC for the first part of a reverse sear. I've done that a lot because I like the flavor coming from the charcoal/meat interaction in the first part of the reverse sear step. Then I sear it on the gasser, just as you have done.
In the past I've made burgers on my PBC by setting the basket on two large lengths of stovepipe so it is close to the grate. It worked fine, but wielding a spatula inside a barrel to flip the burgers took some finesse, since there is really no clearance for the handle. I did this because at the time I only had a gasser and the PBC and wanted to grill over charcoal sometimes.
Now that I have a WSCGC and SnS, I use them for grilling and for much of my reverse-searing. But if I want that unique PBC flavor on a tri tip or some other steak, I use it for step 1 of the reverse sear method.
Kathryn
Comment
-
Interesting little device, the PBC. Not a grilling machine, but more a smoker/cooker..but meat tastes more grilled than smoked (or at least equal parts). A mental conundrum.Originally posted by Spinaker View PostComment
Comment