Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
That's what I said when I first ordered mine several years ago. I ordered it, had second thoughts, canceled the order, had third thoughts, then called Amber to ask her to reinstate my order. One of the best food decisions I've ever made.
Kathryn
Last edited by fzxdoc; November 25, 2019, 08:05 AM.
It shipped out this morning....looks like it'll be at my doorstep on Wednesday. Maybe I'll even be able to cook with it this weekend! (Probably ribs....seems like the appropriate thing to do first.)
I've been so close to pulling the trigger on this for nearly three months now. I have, probably, watched every PBC video on YouTube.
What finally knocked me over the edge is ridiculously silly. I was re-watching some of PBC's professionally produced videos on their site and then I noticed....Noah is left-handed (as am I). Done. Ordered.
Some advise from a 4 year PBC veteran. First, read up on Kathryn's lighting instructions. Second, let it cook without fussing with it. Monitor temps but let 'er rip. Three, negotiate a good price on a semi load of ribs and chicken because you just bought a rib and cooking machine. Four, fight the urge to miss work to stay home to cook something in your new PBC. Enjoy your cooker and have fun.
Thank you so much, yes....I'll be trying her method. I'll do PBC's method a few times first to get a baseline. To your point, one thing I have picked up on by watching videos is that the successful cooks are not opening that lid very much, if at all. For ribs, it should stay shut for at least two hours before peaking in.
If I'm lucky, I'll be able to do my first cook on it Friday or Saturday. I know I want to do ribs (after all, half the point is to hang meat), but I couldn't decide.....so do I want to do Meathead's ribs, maybe Steven Raichlen's first-timers ribs.....Just throw on some of Malcom Reed's seasoning....
In keeping with using the thing the way PBC intends, I could do far worse than follow Noah's recipe for his ribs that they have on the PBC website. It's very straightforward.....trim up some St. Louis cut ribs, season with his Beef and Game rub (which I am really curious about), hang for ~3 hours, then sauce of KC Masterpiece Classic for an additional 20 mins. (I may elect to do two racks and not sauce one of them.)
I'm also not going to do any wood for this first cook, to experience a "full PBC" experience, if you will.
The beef and game rub is very salty. Use it as if you were using pure salt. I’m a fan of the all purpose rub on ribs. It’s less salty than the beef and game, so you can put a bit more on.
Keep in mind the first few cooks will not be as consistent as later cooks. Don’t necessarily count on the time guidelines at first. You’ll need to gunk up the lid seal, get the lighting technique down, and get the bottom vent where you want it. I had to close my bottom vent down to roughly 1/8†open. I’ve found that the lighting time in the chimney is crucial. I do exactly 12 minutes after lighting my starter cubes under the PBC chimney with 40 kbb briquettes. The top briquettes may not have any ash yet. If I go 15 minutes the PBC runs hotter. I dump the coals, spread them out somewhat evenly, throw on a couple wood chunks, place my probes, put in the rebars, lid on, then I’m ready to cook. The temp will quickly stabilize and stay between 270 and 300 for 10+ hours (if I overfill the basket a bit) with no need to fiddle with blocking the rebar holes. That’s what works for me at least. After the first five or so cooks I had my method down and now it runs consistently every time, very stable temps for 10+ hours. Throw a pork butt on there soon, it’s forgiving if your temps are off and it’ll really help gunk up the lid seal.
Last edited by Red Man; November 27, 2019, 12:07 AM.
Maybe I'll even be able to cook with it this weekend! (Probably ribs....seems like the appropriate thing to do first.)
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