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PSB --- with a set-up twist

Started by Bman, November 12, 2013, 04:39:58 PM

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Bman

A week ago, I threw a chuck on the 18" WSM while I ran out for some errands & recoil therapy.  By the time I got home, I completely overshot the 165 internal temps and was pushing 200 degrees.  So, I just made pulled beef instead.  But I still had a hankering for the PSB and today was the day. 

Problem was, it was windy as all get out today.



But I had a plan...  First up --- fresh cracked pepper, kosher salt, and a shake of Montreal Steak



Fired up the mini under the deck in Bman's Gadial Ganing where most of the other Weber's reside.



All together, but man is it windy. 



If I only had a wind break for the mini....  <lightbulb turns on in my head>



Oh yeah...



Removed the door and this set-up worked perfectly!



Time to kick back and relax



Peppers all diced up and awaiting their next venture



Annnnnnd it's go time...



Added 12oz of Guiness & worcestershire sauce to the veggies.



Kinda funny, the heat rolling out of the mini has the 22 lid temp a lot higher than I would have guessed.  lol



165 internal and looks great



Fit perfectly into the foil pan



Wrapped in foil, replaced both lids and ready for the next couple of hours.  I opened the bottom vent 100% and it climbed up to 415 degrees!



After 2.5-3 hours braising, it's time for the fork test.  Yeah, this was good to go.



Shredded and ready to reduce the liquid



Out of the mine and headed to the kitchen



A little fine tuning with the shredding and this baby is ready to consume



I typically don't make/take a plated pic, but I laughed when I put this together.  It's a plate of carbs --- bun, rice, tater...  lol  I had other veggies and salad fixins' in the fridge, but I went bachelor style instead.  Looks like I'll need an extra hour in the gym tomorrow.



If you haven't made a Pepper Stout Beef yet, put it on your must-do list.  Stuff is excellent!  Thanks for playing along.
I've always had gas...  And now a bunch of kettles because of this place.  Thanks!

pbe gummi bear

Holy shat that's creative! I was gonna suggest using the performers as a wind break but the wsm midsection is genius. The PSB looks delicious!
"Have you hugged your Weber today?"
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jcnaz

Great looking cook and pure genius on the windbreak!:)
A bunch of black kettles
-JC

Chasing_smoke

That's a great idea BMan, looks like it worked perfectly! That PSB looks fantastic

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MH Copper mist, Daisy Wheel P, Homer Simpson OTG, Blue 18, Blue Mastertouch, SJS, Genesis Sliver B, Red 18 Bar-b-q-kettle Pat Pending, Copper performer

HankB

That's a great idea and it looks like it worked well. I just put a turkey on the rotisserie on my SS Performer and it's pretty windy here. Unfortunately I don't have anything big enough to put that in. I should see if I can put something upwind of it to provide some protection.
kettles, smokers...

saxart

#5
(Looks over at wife sitting on couch)

"Honey, can you please hand me my wallet from the coffee table?  I need my credit card to order a 22" WSM off of Amazon to use as a wind-break during our next cook."

LOL! 

Seriously though, that is a great idea.   I think I'm going to find a cheap "burn-barrel" off CL, cut the top off, drill some vent holes in the bottom and flip it over the 18" WSM  and "Mini" this winter.
Interested in ANY offset handle SJs you may have.

Duke

Nice job on that PSB! I bet the results were scrumptious.  :)