RIBS (3 WAYS) ON THE PIT BARREL COOKER
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Date: 2021-02-20
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Comments and reviews: 9
Amen_
Speaking of Costco. I was there a couple of weeks ago and witnessed one of the meat guys tearing the breast meat from a bunch of roasted chickens, presumably for their Chicken Noodle soup. The rest of the chicken he was tossing into a what looked like a large trash bin. Yes the entire rest of the chicken. The legs, thighs, wings and all. Can anyone tell me if these parts were going to be used for something else or were they going into the trash? It was perfectly good meat. Why dump it if that was the case?
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Speaking of Costco. I was there a couple of weeks ago and witnessed one of the meat guys tearing the breast meat from a bunch of roasted chickens, presumably for their Chicken Noodle soup. The rest of the chicken he was tossing into a what looked like a large trash bin. Yes the entire rest of the chicken. The legs, thighs, wings and all. Can anyone tell me if these parts were going to be used for something else or were they going into the trash? It was perfectly good meat. Why dump it if that was the case?
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Charles
Thank you for skipping the sales job. when half of businesses across the country are shut down. Millions of people have no income. And are awaiting Congress to get off of vacation again. Awaiting aid from the people whom tossed them out of work by their local, state and federal government. To just try and pay their light and heating bills so to survive.
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Thank you for skipping the sales job. when half of businesses across the country are shut down. Millions of people have no income. And are awaiting Congress to get off of vacation again. Awaiting aid from the people whom tossed them out of work by their local, state and federal government. To just try and pay their light and heating bills so to survive.
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Jim
60+ years ago, I remember Dad only served Loin Ribs (baby back! He never removed the underside membrane. He would score the member well allowing flavor penetrate. Because the membrane was so thin, it gave a crunchy, but not chewy experience. I miss his cooking expertise. Kapones on a smoking rotisery for Thanksgiving. etc.
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60+ years ago, I remember Dad only served Loin Ribs (baby back! He never removed the underside membrane. He would score the member well allowing flavor penetrate. Because the membrane was so thin, it gave a crunchy, but not chewy experience. I miss his cooking expertise. Kapones on a smoking rotisery for Thanksgiving. etc.
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Louise
Southerners will say they should be fall off the bone tender. KCBS standard is they must have some chew to them. My hubby was a BBQ guy and a certified KCBS judge, and a Southerner. He really struggled with that! But I love them any way so no matter what I won all the deliciousness!
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Southerners will say they should be fall off the bone tender. KCBS standard is they must have some chew to them. My hubby was a BBQ guy and a certified KCBS judge, and a Southerner. He really struggled with that! But I love them any way so no matter what I won all the deliciousness!
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food
Look, I am not a you tube comments guy AT ALL, but I will break my policy to say: FINALLY Sam is putting salt on ribs. Good lord. The no-seasoning bake in the oven with vinegar version should be forever erased. Sam's cooking was 99% perfect - now we are 100%.
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Look, I am not a you tube comments guy AT ALL, but I will break my policy to say: FINALLY Sam is putting salt on ribs. Good lord. The no-seasoning bake in the oven with vinegar version should be forever erased. Sam's cooking was 99% perfect - now we are 100%.
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Titus
Carolina style sauce is my Favorite also, but it can be a bit too sweet at times, I like a good chug of Tabasco original or hot Siracha put in to counteract some of that sweetness. If I don't have to wear a sweat band while eating its not hot enough.
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Carolina style sauce is my Favorite also, but it can be a bit too sweet at times, I like a good chug of Tabasco original or hot Siracha put in to counteract some of that sweetness. If I don't have to wear a sweat band while eating its not hot enough.
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420
SAM THE COOKING GUY - Did I miss the episode where Max cooks and you get behind the camera? or did that not happen yet? if it didn't happen yet, why hasn't it? it was promised to us. MAX, Get Cooking! SAM, Get Filming.
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SAM THE COOKING GUY - Did I miss the episode where Max cooks and you get behind the camera? or did that not happen yet? if it didn't happen yet, why hasn't it? it was promised to us. MAX, Get Cooking! SAM, Get Filming.
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Old
I have 3 PBC's and have been using them for 12 years. I also use them in KCBS BBQ competitions. There is no better or easy to use smoker/cooker out there. It is a a great rib / poultry cooker!
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I have 3 PBC's and have been using them for 12 years. I also use them in KCBS BBQ competitions. There is no better or easy to use smoker/cooker out there. It is a a great rib / poultry cooker!
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sdtx
I have owned one of these for about two years. As good as it is with ribs, chicken is absolutely insane smoked in it. And you really need to add a chunk or two of cherry to the fire.
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I have owned one of these for about two years. As good as it is with ribs, chicken is absolutely insane smoked in it. And you really need to add a chunk or two of cherry to the fire.
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