Pork Tenderloin, Pears and Pineapple (10/4/2020) I hung the tenderloin For this cook I added a chimney of Royal Oak all natural briquettes to the partially burned charcoal in the basket. I started the cook early because I thought I had 2 Thick Pork tenderloins  It turns out there was 4 of them.   I coated them with olive oil and rubbed them down with Central BBQ Rib Rub I skewered the Pears whole and hung them also I also had some skewered pineapple. The Fruit hung for about 30 minutes, the pork 45 minutes or so. Lunch is served.  That is Alabama White BBQ Sauce on the Pork Tenderloin. Some notes about the cook.  I cooked the Tenderloins to an Internal temperature of between 140 and 150.  I let them rest tented in foil for about a half an hour

Beef Ribs and Tater Tots (9/23/2020)  I got a few Hickory Smoked Pre Cooked Beef Short Ribs from US wellness meats.  We made 2 packs in the crockpot on low with some over the counter BBQ Sauce.  Some of the bones were meaty other really weren't.  They tasted Okay.  I did enjoy the beef ribs I made previously using the  The Malcom Reed Rib Recipe - Click Here Next time I may try them reheated low and slow on the PBC perhaps with some SPG

Pork Sirloin Tip Roast (9/27/2020) This came out amazing in my Humble opinion.  It is a fairly simple recipe.  For the most part if it includes more then 4 ingrediants, I am in Trouble.  The Recipe is after the phot shoot. Its a double hook hang.  We also have pineapple on skewers and Roasted potatoes in a basket. Roasted potatoes and pineapple. The roast is done. Recipe:  I more or less followed the recipe on the Pit Barrel Cooker blog  Pork Loin Recipe . The biggest difference is I used the Central BBQ Rib Rub.  I loved how they turned out on my ribs so I thought I would try it on this roast. Here is how I did it. Pork Loin Roast 2,5 lb Sirloin Tip Roast ( I have also used a tenderloin and Center Cut Loin Roast) Extra virgin olive oil Central BBQ Rib Rub I placed a light coating of olive oil on the Pork Sirloin Tip roast.  I used the BBQ Rib Rub liberally.  (I really like the way the bark setup with this ...

USDA Prime Rib Eyes (9/25/2020) Sometime you just need a good steak.  I made these USDA Prime Ribeyes on my Pit Barrel Cooker.  Using the steak recipe from the PBC blog  PBC Perfect Grilled Steak.    Mine took about 10 minutes per side to cook and I used McCormick Himalayan Pink Salt with Black Pepper and Garlic All Purpose Seasoning instead of the rub in the recipe.   These will be transformed Where there is smoke there will be Que Cooking directly on grill grates with no rebar and no lid (going topless) Almost ready to eat just resting for about 10 minutes Steak and Tater Tots what can be better then that. Perhaps some corn on the cobb as well Just because I can Steak and Eggs for breakfast.  to go with the steak we have a ham and cheese omlette made with egg whites.  A bagel with salmon spread and a few tater tots.

 Anatomy of a Sandwich (9/20/2020) Chuck Roast on Rye AKA a poor Man's Brisket This was about 4 lbs of chuck roast, it cooked in about 3 hours I used marble Rye and Provolone cheese Add the Chuck Roast and Alabama white sauce My plate also includes, BBQ Pineapple, French fries and some leftover football food

Just Because 9/20/2020 Hot dogs and pineapple.  The coals were still hot from the chuck roast the hot dogs and pineapple were sentenced to hang until they were delicious so I just did it. Its hard to beat Nathan's all beef hot dogs. The Pineapple on a 10 inch Skewer Let the hanging begin

 Chuck Roast Cooked Like a Brisket (9/19/2020) The small one is 1.8 lbs, the large one is 2.3 lbs Rubbed and on the cooker about 930 am About 1030 am they are cooking fast already at 150 or more At about 1230 they came off the grill got wrapped in foil bundles and were placed in the cooler to rest. After a 90 minute nap in the cooler they were sliced ready to eat. A chuck roast Sandwhich with pineapples and potatoes