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MCS for PBC Strikes

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    MCS for PBC Strikes

    Well I spent all last night listening to the Virtual Happy Hour. I've been watching the PBC for some time now and the MCS itch was scratching real hard last night. I had already planned to make ribs today in my Grilla Silverbac, but figured if ACE had one in stock, then it must be for a reason......and of course, they had one in stock. So I picked it up, along with the ash catcher. Through the ribs on with Heath Riles Honey Rub and Pecan Rub. Glazed the last 20 minutes with Blues Hog Original.
    Through a couple chunks of cherry in the pit and produced a pretty dang good rib.
    Now I'm off to peruse through the PBC forums here
    Thanks Spinaker

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    #2
    Nice break in!

    Comment


      #3
      Wow!! Ribs was my first cook too. One bite and I was.......hooked.

      Comment


      • BigCountryQ
        BigCountryQ commented
        Editing a comment
        I see what you did there!

      #4
      Great cook!

      If the Ace Hardware that used to be a mile from my house still existed and carried the PBC, I would have had one a few years ago.

      Comment


      • BigCountryQ
        BigCountryQ commented
        Editing a comment
        I have 5 within a 20 minute drive. There has been no excuse up until this point!

      • Dewesq55
        Dewesq55 commented
        Editing a comment
        MrMisunderstood - Me, too! (5 within 20 minutes).

      • BFlynn
        BFlynn commented
        Editing a comment
        Well it sounds like the two of you need to make hardware store trips.
        I bet ace has a sale on smokers for fathers day

      #5
      Congrats on both th PBC, an them delicious ribs!
      Have Fun, an enjoy makin Great Foods!

      Comment


        #6
        Those ribs look awful.
        Best just to send them down to Houston and I'll. Take care of them for you.

        Comment


          #7
          They look mighty fine.

          Comment


            #8
            The Happy Hour cost me some money too. Mine’s ordered and on its way. Those ribs look fantastic.

            Comment


            • BigCountryQ
              BigCountryQ commented
              Editing a comment
              This will be my first cooker where I'm not going to pay attention to the cooker temp as best I can

            • N227GB
              N227GB commented
              Editing a comment
              That's the right attitude, sir!

            #9
            Great looking ribs. Welcome to the PBC Club!

            Comment


            • jfmorris
              jfmorris commented
              Editing a comment
              Don’t you mean PBC Cult?

            #10
            Heck yes! Ditch the ash catcher and just use a layer of double foil under the charcoal basket. Cleanup is much easier IMHO. I originally purchased the ash catcher and hated it.

            Comment


            • N227GB
              N227GB commented
              Editing a comment
              It can be a PITB when it comes detached while moving the whole assembly but I don't regret buying it.

            • hogdog6
              hogdog6 commented
              Editing a comment
              I ordered the ash catcher the day it was available so years of use with KBB I felt like foil would have been better option. But now I only burn lump and due to the low ash the ash catcher works great.

            • fzxdoc
              fzxdoc commented
              Editing a comment
              I had exactly the same experience as you, ColonialDawg . I've used double layer heavy duty aluminum foil to line the bottom of the PBC barrel for years now, ever since I bought my first PBC. A few years back I got the ash catcher. It worked OK with ash but allowed the grease to run off it onto the barrel floor, often under the ash catcher as well. What a mess. I went back to my old standby double layer heavy duty aluminum foil.

              Kathryn

            #11
            I'm going to do a whole chicken today. I've seen some posts on it here already. Any reason the chicken is cut in two? Is it because it's hot and fast?

            Comment


            • N227GB
              N227GB commented
              Editing a comment
              The only whole bird I've done is turkey, but I'll probably spatchcock it in the future. I think the heat and smoke convection does better with more surface area.

            • HawkerXP
              HawkerXP commented
              Editing a comment
              I leave it whole. Either way works great! PBC, PBC, ...

            #12
            I like to cut the chickens in half because they hang well that way and cook properly.

            Comment


            • jfmorris
              jfmorris commented
              Editing a comment
              I’ve stopped spatchcocking and just split myself as it works out easier to arrange the halves on the grill or smoker, and it’s easier to serve, as all I do is separate the leg and breast quarters after cooking.

            #13
            Now that is what separates us from apes—we can rationalize!
            Yum, they look delicious!

            Comment


            • Scott Wat
              Scott Wat commented
              Editing a comment
              Lol

            #14
            I’d eat’em !!!!

            Comment


              #15
              I hang halves in the PBC, each on a hook through the breast just below the bone. This cooks more evenly than a whole chicken. I tried spatchcocking and hanging on two hooks, one under each breast bone, but find that to be more difficult in removing the dual hooks when I want to remove it from the rebar. The dark meat hangs closer to the fire but needs the extra 5 to 10 degrees of cooking anyway. It all comes off cooked well everytime that way for me. I pull when the thick of the breast reaches 160. Carryover takes it to 165-170 which is the way we like it.

              Comment

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