The PBC folks have a new toy for us!!

[JimLinebarger]

Looks like a good addition and makes tacos al pastor easier. Saw someone on Youtube use the turkey hanger for TAP.

[johnec00]

SoCalTim

A question for anyone who's purchased these skewers. I've been doing some research - what would you think about hanging a tri tip or a butt? Would the meat be hanging too low?? oh, i see the question has been asked.

I've only used mine once so far (for Picanha). Based on that one data point, I'd think that tri tip would be well worth trying. I'd be worried that butt would fall off though, or would have to be tied on somehow. My guess is that these are most usable for things that can be cooked hot and fast, I'd be skeptical of trying them for meats that are typically prepared low and slow.

[SoCalTim]

Think ill wait for some videos to show up on YouTube or more user reviews here before i shell out almost ‘half-a-hundred’ dollars for these.

[Spinaker]

I was able to try out the new Hanging Skewers from PBC. I was excited when I first saw these in an email from PBC. To me, this seemed like a great idea, and it was.

I thought what better meat to try on these new skewers than one with enough fat content to melt the barrel down in the event of a grease fire. So here is what I did, I slid on 1" squares of pork belly that had been rubbed down with a sweet and nutty rub prior to being placed on the skewers. The meat went on to the skewers pretty easily. The "T" at the bottom of the skewer is great to holding the meat in place while you are adding more meat. Once the skewer was loaded with the pork belly, I slide my PBC hooks through the end and hung them in the PBC, that was running at about 275 F.

Prior to this cook, I was not sure what I should try first. Then I knew I was going to be making Pork Belly Burnt Ends for our company party this weekend. I thought they would be perfect, since I have to cut a whole bunch of 1" squares to be smoked. Then my second thought was, "Wow, with all that fat, this is going to be a grease fire." I decided to push a head with it anyway. Which was a good thing because, that was not the case at all. They cooked beautifully. I got really nice even color and flavor through out the skewer. This was a really slick way to cook these. The skewers are also very easy to handle when taking them on and off the pit.

When I first opened these skewers from their package, I was a bit disappointed that they were not solid rob skewers. However, these are really strong, and I had no problem adding the meat to the skewer. They didn't bend or twist while adding the meat. This is not the case with other skewers I have used.

I would recommend these to anyone with a PBC. If you have to make a whole bunch of pork belly burnt ends, or you want to make an assortment of different meats or veggies at once, these would be perfect. Next I am going to try some beef medallions and see how I like that.

[Mr. Bones]

Sweet tutorial, inquirin' minds wanna know!

[DWCowles]

Dang those look good

[Spinaker]

And this is only the first step!

[fzxdoc]

I've been waiting for this post, Spinaker . What a great way to break in the PBC skewers. I bet those pork belly burnt ends didn't last too long at the party.

Kathryn

[Spinaker]

Hahaha, no they did not. I would say less than 1 minute.