First time I’ve used my rotisserie in 2 years! 😳 Decided to do a shish kabob without the skewers. Marinated some sirloin cubes, bell pepper, red onion, mushrooms and tomatoes in Good Seasons Italian Dressing…dusted with some Lawry’s Garlic Salt and pepper. The thing a majig I used had some fairly large openings so I had to cut my veggies in larger pieces than I would if doing a shish kabob with skewers. Apparently I didn’t cut em big enough. Lost a few onion and bell pepper pieces during the shrinkage from cooking and the rotation. Luckily most of em fell into my drip pan and I used em anyway. Turned out pretty good, I was happy with the results ..
Ah. Thanks for the link. I bet the mesh is harder to clean, but maybe the upper rack of the dishwasher would take care of it? I'm lazy....
I like cooking the meat and veggies separate these days too. I think I would try a 3 pack of those baskets for my rotisserie as I feel 3 would fit on the kettle rotisserie (3 x 6.1" < 22").
Jim, yes, you can put them in the dishwasher if needed, but I’m going to try spraying it with Pam first, before cooking. In fact I just now put the basket I used last night in the dishwasher.
jfmorris The baskets themselves are 6.1” across….including the nubbs on each end for the spit to go through, each basket totals 7.5” across. So it’s doubtful, or at least close, if 3 baskets would fit on the 22” kettle. If you go to my link and scroll to the dimensions again, look at the top of the measurements diagram.
Last edited by Panhead John; June 24, 2025, 02:37 PM.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
This butt is barkilicious! Hot and fast…11lbs or so done in 8.5 hours at 275*. Wrapped and resting for a bit before I pull it and seal it up. Maybe a nibble or two as well
And love this FireBoard and the notes you can add into each cook! DaveD
Saturday evening, trimmed and carved. It was a 3.5 pounder, but it had a huge fat cap, so I trimmed .5 lb of it. Salted only to be dry brined.
About 24 hours later:
Fired up the Kamander with the vortex; indirect roast (vent and damper set to 3.5 each):
Pit temp probably ranged around 500F give or take 50F. About 6 minutes per side. Note the fat cap is towards the vortex, absorbing the hottest heat. I had some Japanese maple for smoke, but it never quite got there, so I just threw in some mesquite, thus the smoke you see.
Pulled off, at varying temps, but mainly in the medium-rare to medium range (smaller pieces were medium)
Here is the chef's cut, the smallest piece, at medium
And here is my plate; black beans and rice, farofa, picanha, steamed broccoli, strawberries, and Sangiovese to wash it down.
It is a routine dish for me, so it always comes out great. There was half a piece left after the 4 of us went through it. The one thing I liked about this was that I pretty accurately had the carryover temp spot on by the time we took our first bite. Always improving.
That's what I was cooking.
Last edited by HotSun; June 23, 2025, 12:44 PM.
Reason: I spel gud
I've got a pichana from Porter Road in the freezer, and wasn't sure what to do with it. Slicing into little steaks like this seems like an easy way to go!
About as set-it-and-forget-it as you can get. I took two racks of baby backs, cut them in half, and applied a generous dose of Killer Hogs The Hot Rub and let that adhere for twelve minutes while I got the fire going.
Here we are with the rub getting happy.
Put the ribs on with the post oak chunks and didn't touch them for three hours. (Note the lack of use of an ambient temp probe or any probe for that matter. It's a PBC, you don't need one.)
Smoking away....(if you look closely, you'll see it is raining. PBC don't care.)
Three hours later they are perfect. After taking them off, I brushed them lightly with Killer Hogs The BBQ Sauce. There is something magic about that sauce and how it tacks up on ribs.
Served with mustard potato salad.
This is it....this is how I do ribs. It is near perfect. And I'm getting better at using post oak. Traditionally, I would do cherry and hickory with ribs, but this smoke was perfect. It is difficult to describe....classic smoke flavor without being over-smoked or acrid. It's that perfect flavor in which you take a bite and are like, yep, this was cooked outside.
Yum!
Also, the last time I did ribs I did them on the pellet grill out of curiosity. These PBC ribs are in a completely other league. There is no comparison. The PBC is a rib machine!!
HotSun I did once and ever since then I have double-hooked them when doing full racks, but now I tend to cut the racks in half. I've never had one fall when they are half racks and now that I leave the membrane on, that risk is even more reduced.
Michael_in_TX , thanks. I thought the membrane might have been intact (I remove mine). Seems like sage wisdom to me. Maybe I'll get a PBC next summer (or win one here). A guy can dream...
If you go back to where I posted about placing 2nd in ribs in our town's cookoff, I used my PBC. Also cooked pork loin on the other side, but it didn't place. Baby backs, I didn't cut them, hung the whole rack and then cut ribs from the middle for the box. I don't normally remove the membrane, extra safety, but I did for the competition, and then double hooked. Bottom rib usually comes out overdone, but the rest are equally cooked. I did sear them over the coals on the Weber Performer at the end
Pit Barrel Cooker
Weber Master-Touch
Blackstone Omnivore 4 Burner Griddle
Thermoworks: Signals, Billows, Thermopens, Thermopops, Nodes, bunch of silicone stuff, and more!
OnlyFire Rotisserie w/ Basket attachment for the Weber
Vortex for the Weber
Both of Meathead's books!
Way too many BBQ related accessories, tools, and doo-dads!
Brats on the PBC. Just simple S&P with a little neutral oil. Same with the asparagus. Also made some hamburgers and hotdogs on the gasser for the wife and kids.
Brats took maybe an hour and a half, with hickory and apple adding some smoke. Threw some sides in for a complete meal. I had no sauer kraut, so I just threw some stone ground mustard on everything!
Carefully butterflied a flank steak then seasoned with brisket rub. Added sliced provolone cheese followed by minced giardiniera, rolled and tied with butcher string. Seared over direct heat on all sides then moved indirect until reaching 128°F. Let rest before slicing. DELICIOUS!
Attached Files
Last edited by TWBarbecue; June 23, 2025, 06:35 PM.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
An indoor meal. I ain't cooking outdoors with heat indexes at 110°. Steak and cheese with peppers and onions a bit of salt and pepper. Done in a C.I. skillet. Tomorrow real temperature forecast at 100°. I have to get the lawn mowed. I'll be doing it at 9:00. I will brave the heat for a beer run. What we'll do to stay refreshed. Oh, I forgot the cook, sorry.
102 degrees and 4000% humidity in Jersey City today. 🥵🥵 Tried a cold recipe I found on the gram today. Very successful!! Shrimp roll, really hit the spot. Author had me make a flavorful poaching broth, and the dressing with a little Calabrian chili was perfect as was the little salad. 10/10 will definitely make again.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Scarlet Runner Beans over Nishiki rice, grilled chicken thighs seasoned with Meat Church Blanco, cucumber and tomato ranch salad. This was my first Rancho Gordo foray and the beans exceeded all expectations. The broth was incredible. Can't wait to try the other varieties I bought.
Oh man, I remember when we tried our first RG beans too, and we simply could not believe how great they are. Never knew beans could be that good! And those are some HUGE beans right there!
Made a few tweaks to my second go of jerk ribs. More indirect time and less coals when grilling direct. They turned out fine. Chicken thighs with a Tuscan seasoning. Both will be going to work with me to share with a couple coworkers.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
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