Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: RG on March 17, 2016, 06:44:24 PM
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I stumbled across the PBC while looking around at Ugly Drum Smokers. I was actually led to this site in that search (and joined obviously, duh!). I read the unfortunate goings on about PBC and their story intrigued me and I always root for the little guy so I ordered me one with an ash pan. I hope that they thrive and the matter is put to rest swiftly (trying not to say TOO much here, I am sure y'all know what I'm talking about). I also want to support a man that was brave enough to put his life on the line and serve in the military and go overseas to fight for my freedom and right to grill dead animals. 'MURICA!!!! He is a Hero and he needs for me to pay him back anyway that I can. If ordering his cooker helps, then how can I resist?
Anyhoo.....the main reason I got it was for chicken! It has been my nemesis for some time. I can make butts, ribs, brisket, pretty much everything BBQ related as good as anyone but SKIN ON chicken mocks me. It points it's funky little chicken foot fingers at me a laughs. I've had enough! From what I can tell, the PBC makes crispy skin chicken. I am hoping for some validation to this as if I serve another rubber skin chicken to Mrs. RG she's gonna slap me! She LOVES crispy skin so any tips/advice you care to offer will be welcomed!
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RG the PBC can cook up some pretty darn good chicken with not much effort. A lot of us crack the lid for about the last 10 minutes or so.
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For Chicken I crack the lid about 1" for the final 15 minutes. For me the skin comes out crisp but not crunchy crisp. Let us know how it goes.
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Salt the skin and let it air dry in the fridge overnight. That will pull out the moisture and make for crispy skin.
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I also crack the lid for about 15 minutes at the end, great results every time :)
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Guy I usually pull all the skin off and nuke it for chicarones, a treat for the cook. I have done eatable crispy skin chicken on my pellet grill but it is hard to achieve. If I want really crispy skin chicken I go to Sandman's carry out and get broasted chicken! Don
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The PBC is the best chicken cooker around.........and it is no slouch at everything else either 8) 8)
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The PBC is the best chicken cooker around.........and it is no slouch at everything else either 8) 8)
I just want crispy skin, lol. If it can do that then I'll be happy. If it can't then I may get punched in the gut by my wife. I am praying this thing delivers, lol!!
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I'll bet you will be happy with the chicken and anything else you cook on it !!!!
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The PBC is the best chicken cooker around.........and it is no slouch at everything else either 8) 8)
I just want crispy skin, lol. If it can do that then I'll be happy. If it can't then I may get punched in the gut by my wife. I am praying this thing delivers, lol!!
follow Mikes advice about the salt on the skin and only use one re-bar diagonally and you should have crispy skin no sore tummy...... ;)
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The PBC is the best chicken cooker around.........and it is no slouch at everything else either 8) 8)
I just want crispy skin, lol. If it can do that then I'll be happy. If it can't then I may get punched in the gut by my wife. I am praying this thing delivers, lol!!
follow Mikes advice about the salt on the skin and only use one re-bar diagonally and you should have crispy skin no sore tummy...... ;)
Hmmm....so you're saying use 1 rebar and run it from one of its holes to where the other rebar would be diagonally? I assume that this lets more air in at the top to increase the temp? Will this affect the cook time, lessen it?
No sore tummy is good btw, lol
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I just checked the tracking, it'll be to me Wednesday via FedEx. I can't wait! I am going to buy some chix this weekend and have them ready to rock come Wednesday!
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I have a dumb question here, when y'all talk about cracking the lid the last 15 minutes are you referring to lifting it up and propping it open an inch or simply sliding it back (horizontally) to create a crack?
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It's just askew. Slide it back a bit not much, about an inch or two is all you'll need!
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It's just askew. Slide it back a bit not much, about an inch or two is all you'll need!
Gotcha! Thanks for the quick reply ;)
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I got it today and cooked chicken. While flavorful (a little too charcoaly for me) and juicy, skin was not what I would call crispy. Better than what I get on my kegs but not what I was hoping for. In the pbc's defense, I didn't get to crack the lid as it cooked in an hour and a half. I'm hoping next time it comes out better.
Also, from here on out, charcoaly shall be a bbq term, lol.
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RG, next time, trim any excess skin and fat, if you haven't salted, salt the trimmed bird halves and let them dry in the refrigerator overnight. Bottom line, the more grease that falls in the voals, the more of that charcoaly taste you will get. And possibly the excess liquid could lower barrel temp. And of course cracking of the lid helps.