Author Topic: PBC Whole Chicken  (Read 6132 times)

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Offline Pappymn

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PBC Whole Chicken
« Reply #14 on: February 18, 2014, 06:03:08 PM »
Nice bird rub pusher
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Offline smokeasaurus

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Re: PBC Whole Chicken
« Reply #15 on: February 18, 2014, 07:21:06 PM »
Got Smoke?

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Offline Las Vegan Cajun

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Re: PBC Whole Chicken
« Reply #16 on: February 18, 2014, 08:04:52 PM »
Buy it, cook something real good and tell her you let a friend barrow it for awhile but he needed to give it back cause he was leaving town. You just wanted to make sure it worked the way it use to  ;)

OH hide the box somewhere she can't find it  :D :D :D :D

Great idea I may have to try that one.  I think she has caught on to my gun purchase routine, I buy it, hide it in the gun safe, I'm the only one with combo, and years later when she sees it and says oh you got a new gun, I say, no dear, I got this one years ago...don't you remember.
 ::)
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Offline TentHunteR

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Re: PBC Whole Chicken
« Reply #17 on: February 18, 2014, 11:39:24 PM »
That is one plump, tasty looking birdie! The skin looks perfect.
<><
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Offline Wing Commander

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Re: PBC Whole Chicken
« Reply #18 on: February 19, 2014, 04:04:39 AM »
Great color on that bird!

Offline africanmeat

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Re: PBC Whole Chicken
« Reply #19 on: February 19, 2014, 03:08:52 PM »
Man this bird  looks so juicy . great cook.
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Offline pavlaugh

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Re: PBC Whole Chicken
« Reply #20 on: February 23, 2014, 08:48:54 PM »
Great looking chicken!  I like cooking it whole, as well -- seems juicier compared to split in half (as recommended by PBC). 

Does it stay juicy with the one-hour, one-rebar cook?   Does the skin get crispier with this type of cook?  My only complaint about PBC whole chicken is that the skin does not get very crispy -- but it's a difficult balance between crispy skin and dried out meat.
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Offline muebe

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Re: PBC Whole Chicken
« Reply #21 on: February 23, 2014, 09:07:18 PM »
Part of the key to getting crispy skin is to make sure it is dry before cooking.

I use a light application of salt and several hours of resting in the fridge uncovered. The salt will pull moisture from the skin and the dry air in the fridge will help with drying.

Having only one rebar in does help increase the temps some and the chicken was by no means dry at all.

You could also remove the chicken a little early and finish in a 450F oven for 10 minutes to crisp up the skin.
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Offline Pit Barrel Cooker Co.

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Re: PBC Whole Chicken
« Reply #22 on: March 07, 2014, 12:16:09 PM »
Muebe- As always, great looking chicken :) Have a great weekend! PBC Co. - Amber

Offline pavlaugh

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Re: PBC Whole Chicken
« Reply #23 on: March 07, 2014, 11:40:57 PM »
Thanks for the advice.  I'm going to try that this weekend.
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Offline TwoPockets

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Re: PBC Whole Chicken
« Reply #24 on: March 08, 2014, 09:54:19 AM »
You nailed another one Mike! Good looking bird.
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Offline mikecorn.1

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PBC Whole Chicken
« Reply #25 on: March 09, 2014, 04:12:35 PM »
Looks great Mike!


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