Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: highball on November 06, 2015, 02:30:33 PM
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Here is a 14.5 pound turkey I just threw on, I will add more pictures
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Looking good. Nice hanger.
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Looking forward to the results. Bought a bone-in breast today - it is in the fridge thawing. Will try my hanger probably on Sunday.
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3.5 hours to cook, turkey came out great.
I really wasn't to impressed with the quality of the hangers for the price, but they work better then hooks for large birds
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I have to agree - just looking at the hangers they seem a bit pricey.. BUT your turkey sure does look good! So, probably, thinking about how many turkeys I will do and maybe whole chickens and ducks or geese, they are worth the price?
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Beautiful looking turkey!
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I still had a lot of charcoal left so I dumped it in a Weber with the Slow n Sear and cooked a 3 pound tri-tip
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Oh boy, that's just piling on.... Good for you!
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Nice job Highball!
Just some ideas on getting a more even cook on the turkey's "wing-tips" :
1. you can clip off the wing tips at the joint
2. you can bend them backward to break the joint - them tuck them deep into the "armpit" of the turkey
3. you wrap them with aluminum foil for most or all of the cook time.
I recommend keeping them - and dropping them into a small pot with the giblets to make gravy.
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Fine job,you guys convinced me to PBC this years turkey.
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Damn might need to do a double barrel action down at work with some turkeys....
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Really nice looking bird and tri
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Nice !!! Did the turkey breast turn out juicy or dry ?
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That turkey looks outstanding and so does the tri-tip!
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Nice !!! Did the turkey breast turn out juicy or dry ?
The whole turkey came out juicy, just like how chickens do in the PBC
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Very nice. Getting me in the mood for turkey day
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That's a great looking turkey!
On another note, the price for the hanger actually seems very reasonable to me. They're stainless steel and that $16.95 price includes shipping.
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I thought it was pretty reasonable. Ordered the Holiday Package, hinged grate and cover. And - got the ash pan recently I guess I have all of the accessories. We could not ask for a better couple of folks than Amber and Noah - or a better American success story.
A Veteran of the Iraq/Afghanistan war comes home and - believing fully in the American Dream - and the 2 two them ( Amber and Noah ) have worked feverishly. Long hard hours. Day and night at times. Initially producing the products themselves in a small production shop in Colorado.
Now with them in Kentucky - I hope to get up to see them, and shake their hands. It is a great feeling to watch someone take a risk - believe in God and the opportunities afforded them as Americans - and work to make their dreams come true.
MUCH respect......
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I just got back in from vacation today and had my Holiday package and hinged grate waiting for me. I also recently received the ash catcher so I can't wait to try them all out.
The Turkey looked like it came out great and I'm glad to hear that it was juicy.
Wayne
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Nice !!! Did the turkey breast turn out juicy or dry ?
The whole turkey came out juicy, just like how chickens do in the PBC
So hanging it neck down/butt up didn't dry out the breasts at all?
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Nice !!! Did the turkey breast turn out juicy or dry ?
The whole turkey came out juicy, just like how chickens do in the PBC
So hanging it neck down/butt up didn't dry out the breasts at all?
I was thinking the same thing. My guess would have been dark meat down
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I would think that since most of the fat under the skin is around the thighs - hanging them higher than the breast would help insure that as those fats malt - the juices can run downhill...to the breast - so breast down should be fine.
But - I have also cooked brisket fat cap up - and fat cap down....and it is impossible to tell the difference in the positioning.....so it may not matter with the turkey either way.
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I would think that since most of the fat under the skin is around the thighs - hanging them higher than the breast would help insure that as those fats malt - the juices can run downhill...to the breast - so breast down should be fine.
But - I have also cooked brisket fat cap up - and fat cap down....and it is impossible to tell the difference in the positioning.....so it may not matter with the turkey either way.
And at least to me, hanging a rack of ribs would FOR SURE incinerate the bottom third since they're so close to the coals, yet it doesn't happen. Noah shows turkey hung with its neck down, highball did his neck down and both have said they're juicy.
I'll risk it and do it neck down.
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Here is a 14.5 pound turkey I just threw on, I will add more pictures
How much room did the 14 pounder take up? Would it be possible to cook 2- 14 pounders with the hangers?
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I've been watching this thread and some others on the PBC turkey hanger. My main concern was that the turkey would come out as moist and delicious as chickens do in the PBC (chickens are about all I cook in mine). Good reports ;D . So, I ordered a turkey hanger today and will being doing two turkeys for our Thanksgiving, one in the PBC and one in the oven. The big one will go in the PBC and the small one in the oven to provide the proper aromas inside the house (and leftovers to send home with guests).
Thanks to all who have shared their experiences. Sure is nice to have a bunch of friends here to give reports!
Hub
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Here is two 15 pound turkeys that Irishfball1 and I cooked at work today
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They look perfect! Wish it would quit raining here...
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Here is two 15 pound turkeys that Irishfball1 and I cooked at work today
What was your cook time on this?
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I thought it was pretty reasonable. Ordered the Holiday Package, hinged grate and cover. And - got the ash pan recently I guess I have all of the accessories. We could not ask for a better couple of folks than Amber and Noah - or a better American success story.
A Veteran of the Iraq/Afghanistan war comes home and - believing fully in the American Dream - and the 2 two them ( Amber and Noah ) have worked feverishly. Long hard hours. Day and night at times. Initially producing the products themselves in a small production shop in Colorado.
Now with them in Kentucky - I hope to get up to see them, and shake their hands. It is a great feeling to watch someone take a risk - believe in God and the opportunities afforded them as Americans - and work to make their dreams come true.
MUCH respect......
MUCH Deserved,
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Awesome results
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Nice job Highball!
Just some ideas on getting a more even cook on the turkey's "wing-tips" :
1. you can clip off the wing tips at the joint
2. you can bend them backward to break the joint - them tuck them deep into the "armpit" of the turkey
3. you wrap them with aluminum foil for most or all of the cook time.
I recommend keeping them - and dropping them into a small pot with the giblets to make gravy.
hi tee,
i was trying to follow #1 and 2 but can't quite get a visual, could i bother you for a pic showing what you mean please
jason
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Jason - I don't have any pics right now...but will be prepping another turkey tomorrow evening - can take some then for you.
T
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Those birds look great Highball.
How was the skin?
How long did they take to cook?
Super job.