Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

I’m looking for suggestions...

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    I’m looking for suggestions...

    For what to cook on my new skewers for the PBJ. I’m thinking I could do kabobs with steak on one, potatoes on one, and veggies on another as they will take somewhat different times. Also thinking about whole chickens. What else have y’all done?

    #2
    Shrimp work well on skewers. Here's a simple Asian sauce/marinade that works well on meat, fowl, shrimp, and veggies:

    3 oz, (by volume), teriyaki sauce (use a thick sauce so it will adhere better)
    1 oz, (by volume), low sodium soy sauce
    1/2 tbs chili bean sauce. This amount is mildly spicy. Use more or less to suit your taste.

    I marinate everything but shrimp because shrimp seem to absorb too much if marinated more than a few minutes. I just baste them before cooking.

    Minimum time for marinade is ~ 30 minutes, and several hours won't hurt.
    Last edited by RonB; December 27, 2020, 11:13 AM.

    Comment


      #3
      You're talking about the long skewers that hang and are t shaped?

      I love those for chuckies and chunks of pork butt. Never have to worry about meat falling off a hook. Tacos al pastor are also good.

      I;ve thought about doing whole chickens, but they already come out so well when I cut them in half and hang them, that I'm not messing with what works.

      Comment


      • Soonerpop
        Soonerpop commented
        Editing a comment
        Yep, the 10” size for the PBJ. I Like the chucks and pork butt idea, too.

      #4
      That is how we do kabobs, separate each to there own skewer but never in the PBC. I don't have them hangers. Be sure to let us know how this works for you.

      Comment


        #5
        Hanging cheesesteak!

        Click image for larger version

Name:	64572623-2A23-4DD3-B6C6-9EE75F636A07.jpeg
Views:	217
Size:	98.5 KB
ID:	964258

        Click image for larger version

Name:	3FC73960-4E29-4579-B0F8-FB1A9FC59A45.jpeg
Views:	208
Size:	177.8 KB
ID:	964259

        Click image for larger version

Name:	AF65822F-E08B-4DCB-A191-6650FF62603C.jpeg
Views:	211
Size:	258.3 KB
ID:	964260

        Comment


        • FishTalesNC
          FishTalesNC commented
          Editing a comment
          Soonerpop cheese when assembling, I think I kinda followed this guy:

          https://youtu.be/KH9tkWo1zQk

        • BFlynn
          BFlynn commented
          Editing a comment
          Yes please!

        • Soonerpop
          Soonerpop commented
          Editing a comment
          Yeah,yeah, that’s the video PBC had on their site for a while! Thanks for the link.

        #6
        Like the looks of hanged steaks.

        Comment


          #7
          Tacos al pastor.

          (Like the hanging cheesesteak, it is just a really wide kebab!)

          Comment


          • Soonerpop
            Soonerpop commented
            Editing a comment
            Saw the video done by a “third party” on the PBC website when they first started. Looked really good and easy. I’m going to try it.

          #8
          Weekend Warrior BBQ did a pork tower video in the vertical pellet at 275. I have some skewers coming for the pit barrel, and I was thinking about something like that.

          Comment


            #9
            Welp, I did it. Marinated the meat overnight, put it on 2 of the small skewers with fresh pineapple, smoked on the PBJ to temp. I have to say, it was bad, probably the worst thing I’ve ever done. Threw it away which was a first. I don’t know what happened, bad pork, bad marinade, etc., but I guess I’ll have to get back on the horse and try to ride it again once the bad taste is gone.

            Comment


            • Dan Deter
              Dan Deter commented
              Editing a comment
              bummer, but it happens.

            • kill2grill
              kill2grill commented
              Editing a comment
              Oh no! Well if you are a glutton for punishment - try it again. Only this time try it two ways to see which you like more. Cut your pork into pieces and half of it marinate for just a few hours rather than overnight and the other half of the meat dust with a dry rub. Cook on separate skewers.

              TBH I don't mess with marinades all that much anymore. Mainly due to having a few mess with the texture of the meat and on quite a few marinades there is little payoff for that many ingredients.

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Yes
          Rubs Promo

          Spotlight

          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


          Bring The Heat With Broil King Signet’s Dual Tube Burners

          3 burner gas grill

          The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

          Click here to read ourcompletereview


          Compact Powerful Sear Machine For Your Next Tailgater


          Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

          Click here to read our detailed review and to order


          GrillGrates Take Gas Grills To The InfraredZone


          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

          Click here for more about what makes these grates so special


          The Pit Barrel Cooker May Be Too Easy


          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

          Click here to read our detailed review and the raves from people who own them


          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

          Click here to read our detailed review


          Blackstone Rangetop Combo: Griddle And Deep Fryer In One


          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

          Click here to read our detailed review and to order


          Finally, A Great Portable Pellet Smoker

          Green Mountain Grills Trek smoker

          Green Mountain Grills Trek smoker

          Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

          Click here to read our detailed review and to order