Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: pmillen on April 19, 2015, 01:11:46 PM
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Miscellaneous chicken pieces were in Marcia's marinade for three hours.
(http://i448.photobucket.com/albums/qq206/pmillen/1-Marinating%20Resized.jpg)
Marinade (for each container)
Dust the tops of all pieces with garlic powder
13 oz. Soy sauce (whole bottle)
⅓ cup bourbon whiskey
Turn them over a few times.
Set the stoker at 300° and let the PBC come to the correct temperature.
(http://i448.photobucket.com/albums/qq206/pmillen/2-Coming%20Up%20To%20Temp%20Resized.jpg)
Load it.
(http://i448.photobucket.com/albums/qq206/pmillen/3-In%20The%20PBC%20Resized.jpg)
Spin and flip the pieces at your schedule.
Serve.
(http://i448.photobucket.com/albums/qq206/pmillen/4-Serving%20Platter%20Resized.jpg)
Marcia has been blending this marinade for the 54 years that I've known her. We fall back to it a few times a year on the charcoal grill. The PBC made it even better.
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Nice, some great lookin chicken pm!!! Don
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Looks very good.
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Beautiful looking chicken Paul! :P
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Nice looking chicken!
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Good looking chicken and I sure like the Cooker setup.
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YUM!!!
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Looks fantastic.
Nice job
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Looking very tasty ;D
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Great lookin chicken that I bet was tasty :P
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I sure like the Cooker setup.
The temperature control the stoker provides better meets my needs. Most PBC users don't need the crutch.
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Looks great Paul!
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I sure like the Cooker setup.
The temperature control the stoker provides better meets my needs. Most PBC users don't need the crutch.
What are the temperature ranges are you getting using the stoker ?
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What are the temperature ranges are you getting using the stoker ?
So far I've only used 300°and 350°. I'm just after steady temperatures so I can better estimate completion times. The PBC web site says that a properly set up unit will run between 275° and 310° but I had more variance. It was easier for me to install the stoker than to experiment changing one thing at a time, taking notes and learning the complexities of air flow and such.
I may be using higher temperatures but I doubt that I'll go lower as I have a smoker.
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I'm off to the store to get soy sauce. Already have the bourbon and the garlic powder
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Those are some very nice looking chicken pieces!
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Great looking chicken pieces!!!
I keep telling myself I dont need a PBC, but this forum section sure doesnt help that urge!! ;D
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Great looking chicken pieces!!!
I keep telling myself I dont need a PBC, but this forum section sure doesnt help that urge!! ;D
When did need become the criteria? Whenever it is, I tell myself I want one so badly that I actually need one.
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Miscellaneous chicken pieces were in Marcia's marinade for three hours.
(http://i448.photobucket.com/albums/qq206/pmillen/1-Marinating%20Resized.jpg)
Marinade (for each container)
Dust the tops of all pieces with garlic powder
13 oz. Soy sauce (whole bottle)
⅓ cup bourbon whiskey
Turn them over a few times.
Set the stoker at 300° and let the PBC come to the correct temperature.
(http://i448.photobucket.com/albums/qq206/pmillen/2-Coming%20Up%20To%20Temp%20Resized.jpg)
Load it.
(http://i448.photobucket.com/albums/qq206/pmillen/3-In%20The%20PBC%20Resized.jpg)
Spin and flip the pieces at your schedule.
Serve.
(http://i448.photobucket.com/albums/qq206/pmillen/4-Serving%20Platter%20Resized.jpg)
Marcia has been blending this marinade for the 54 years that I've known her. We fall back to it a few times a year on the charcoal grill. The PBC made it even better.
pmillen
Those chicken pieces look delicious.
How did you finally seal off the the PBC lower intake port? ;D
CM
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How did you finally seal off the the PBC lower intake port? ;D
CM
Haven't yet. I don't often use the PBC so I haven't had the need.
I think I'll just make a larger version of the standard metal disc. In that way I can open it a bit for lighting the charcoal and then close it off when using the stoker.
OR
Do I need to have the air intake port open when lighting charcoal? Can I just rivet a cover in place and not have the port open?
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Paul
A piece of heavy duty foil folded in half so it is 2 times larger than the intake vent hole and held down with 4 iron magnets? Do you think the stoker is supplying to much air for the foil to work? Just cover the hole on the outside of the barrel when you get a good charcoal lite? Yeah, its temporary till you decide what will really work. ;) :) :)
CM
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I think that will work just fine. It may be my permanent solution.