Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Las Vegan Cajun on September 09, 2014, 12:03:22 AM
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Hung a couple of yardbirds in the PBC tonight. Followed the instructions on the PBC website exactly as the video showed. This turned out to be one of the best chickens we have ever had.
Charcoal heating up in the PBC
(http://i1142.photobucket.com/albums/n615/ramelancon/0fc6d52f68b7a597ebc8c1fd692569d7.jpg)
Chicken seasoned with PBC All Purpose Rub
(http://i1142.photobucket.com/albums/n615/ramelancon/035782a27e36edb3a04e81c3604e5344.jpg)
Chicken hung in the PBC
(http://i1142.photobucket.com/albums/n615/ramelancon/5f246749d98aafb57e482a7185d93138.jpg)
Two hours later they are ready to be served
(http://i1142.photobucket.com/albums/n615/ramelancon/fc69458459130f1271e8d17769af3018.jpg)
If you don't have a PBC now is the time to get one, you won't regret it, the chicken was fantastic. ;)
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I now eat chicken at least 4 days of the week because of that PBC. And nobody in the house is complaining
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I now eat chicken at least 4 days of the week because of that PBC. And nobody in the house is complaining
I hear ya, no complaints in our house either, Mrs. LVC has been raving all night about how great this chicken turned out. She said it was better than any rotisserie chicken she had ever had, and I have to agree. Good thing I made plenty extra because I don't think the leftovers are going to last very long, and it's just the two of us now that the rug-rats are grown and moved out.
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Well done Ralph,isnt it the best?Same with ribs.
Big,with prices what they are... eating more chicken here too and PBC sure does it nice.
I like how you can cook a load of em,then freeze,I buy in bulk,now cooking in bulk,awesome!!
Im super impressed how good BBQ food is reheated,I never really knew that til you all got me going on this hobby,same with pork,dont really care much for it(well,chops and bacon are good).....until coming here and pulled,ribs and sausage.
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Looks outstanding.
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Looks mouthwatering delicious Ralph!
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Can't beat PBC yardbird! Your's looks great Ralph!
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That looks great. Love me some PBC.
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Oh yeah! Beautiful birds Ralph! :P. The PBC does not disappoint!
Once you hang your birds you have TWO hours to tend to your thirst! 8)
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Well done Ralph,isnt it the best?Same with ribs.
Big,with prices what they are... eating more chicken here too and PBC sure does it nice.
I like how you can cook a load of em,then freeze,I buy in bulk,now cooking in bulk,awesome!!
Im super impressed how good BBQ food is reheated,I never really knew that til you all got me going on this hobby,same with pork,dont really care much for it(well,chops and bacon are good).....until coming here and pulled,ribs and sausage.
Food saver vacuum machine + BBQ = perfect match
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Looks great. I just sent an e-mail to them to see what it costs shipped to Canada.
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Well done Ralph,isnt it the best?Same with ribs.
Big,with prices what they are... eating more chicken here too and PBC sure does it nice.
I like how you can cook a load of em,then freeze,I buy in bulk,now cooking in bulk,awesome!!
Im super impressed how good BBQ food is reheated,I never really knew that til you all got me going on this hobby,same with pork,dont really care much for it(well,chops and bacon are good).....until coming here and pulled,ribs and sausage.
Food saver vacuum machine + BBQ = perfect match
That's exactly what I do with the extra's I cook. I vacuum seal the extra's right away to seal in the juices and into the fridge. I then use the sous vide to bring the sealed packages up to temp for the next meal.
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Man looks good, giving me a hanker'n for chicken tonight
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Oh yeah! Beautiful birds Ralph! :P. The PBC does not disappoint!
Once you hang your birds you have TWO hours to tend to your thirst! 8)
Yes indeed, plus I had two hours to hit the crap table. ;D
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Well done Ralph,isnt it the best?Same with ribs.
Big,with prices what they are... eating more chicken here too and PBC sure does it nice.
I like how you can cook a load of em,then freeze,I buy in bulk,now cooking in bulk,awesome!!
Im super impressed how good BBQ food is reheated,I never really knew that til you all got me going on this hobby,same with pork,dont really care much for it(well,chops and bacon are good).....until coming here and pulled,ribs and sausage.
Yep, now that I got the chicken cook dialed in next time I'm loading it with 4 yardbirds at once. Same amount of charcoal used, same amount of cooking time and lots of tender juicy chicken for later. ;)
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Looks great. I just sent an e-mail to them to see what it costs shipped to Canada.
Hope they don't hit you too hard with the shipping costs, you're gonna love the PBC cooking experience. ;)
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Man looks good, giving me a hanker'n for chicken tonight
Yeah buddy, PBC chicken is the next best thing to fried chicken. ;)
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Wonder how it would be up against an SRG chicken?
Season and treat them both the same then cook to see which is better. Tim, bring your PBC to the cookout for a head to head chicken roast!
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Wonder how it would be up against an SRG chicken?
Season and treat them both the same then cook to see which is better. Tim, bring your PBC to the cookout for a head to head chicken roast!
That's gonna be a close race, I know that my BEESR roasted chicken is one of the best too as well as the ones I've done in the Traeger. All three methods produce great roasted chicken, hell even my countertop Cuisinart rotisserie does a great job, only thing it cannot do is the smoke flavor of the outdoor units. :)
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IMHO the Big Easy chicken I make comes in a close second but the PBC chicken is better. The PBC is my goto chicken cooker.
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IMHO the Big Easy chicken I make comes in a close second but the PBC chicken is better. The PBC is my goto chicken cooker.
Muebe..now why did you say that? I don't have room for a PCB. Your killing me here. lol. I have real good results with the SRG, TBE and BEESR by hanging my chickens. Like it better than the basket. I hang from either side of the wishbone and hang them from a rotisserie rod laid across the cooker. Pam .☆´¯`•.¸¸. ི♥ྀ.
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IMHO the Big Easy chicken I make comes in a close second but the PBC chicken is better. The PBC is my goto chicken cooker.
Muebe..now why did you say that? I don't have room for a PCB. Your killing me here. lol. I have real good results with the SRG, TBE and BEESR by hanging my chickens. Like it better than the basket. I hang from either side of the wishbone and hang them from a rotisserie rod laid across the cooker. Pam .☆´¯`•.¸¸. ི♥ྀ.
I see some room in that list of yours, you haven't maxed it out yet. ;)
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IMHO the Big Easy chicken I make comes in a close second but the PBC chicken is better. The PBC is my goto chicken cooker.
Muebe..now why did you say that? I don't have room for a PCB. Your killing me here. lol. I have real good results with the SRG, TBE and BEESR by hanging my chickens. Like it better than the basket. I hang from either side of the wishbone and hang them from a rotisserie rod laid across the cooker. Pam .☆´¯`•.¸¸. ི♥ྀ.
I see some room in that list of yours, you haven't maxed it out yet. ;)
SHHhhhhhhh .☆´¯`•.¸¸. ི♥ྀ.
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IMHO the Big Easy chicken I make comes in a close second but the PBC chicken is better. The PBC is my goto chicken cooker.
I have to agree - when I want to make the whole chicken. But, I still like my SRG best for wings - dead easy and always perfect (well after a few charcoal lumps.... ::) ::) ::)) I think it is because the skin just gets a bit more crispy and I am going to use a sauce - so the charcoal flavor is not a big deal. But on a whole bird - can't beat the PBC!
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I've done a few other things in my PBC, but I keep going back to it over and over and over when it comes to non-competition chicken (half birds, usually). It is so easy! Love it ;D
Hub
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IMHO the Big Easy chicken I make comes in a close second but the PBC chicken is better. The PBC is my goto chicken cooker.
I have to agree - when I want to make the whole chicken. But, I still like my SRG best for wings - dead easy and always perfect (well after a few charcoal lumps.... ::) ::) ::)) I think it is because the skin just gets a bit more crispy and I am going to use a sauce - so the charcoal flavor is not a big deal. But on a whole bird - can't beat the PBC!
Doc I used to agree until I started leaving the lid off the last 5 minutes or so. Or also cracking the lid the last 10 minutes. The legs get a crispy skin and a beautiful color in the PBC. And great charcoal flavor. I do however use my Big Easy basket and leg racks in my PBC so in a way they kind of are Big Easy/PBC hybrid legs also ;)
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Chicken looks perfect. We have done several since we got the PBC about a year ago. It is the favorite way for fixing chicken these days.
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I will not buy another grill, I will not buy another grill, I will not buy another grill, I will not..... Ralph, you're making it difficult for me to stick to my guns. Good looking vittles my friend.
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I will not buy another grill, I will not buy another grill, I will not buy another grill, I will not..... Ralph, you're making it difficult for me to stick to my guns. Good looking vittles my friend.
You know what they say about subliminal messages, the more you say to yourself you're not going to do it, the more likely you will do it. So don't waste any time just click on the Pit Barrel Cooker link above and place your order. ;)
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IMHO the Big Easy chicken I make comes in a close second but the PBC chicken is better. The PBC is my goto chicken cooker.
I have to agree - when I want to make the whole chicken. But, I still like my SRG best for wings - dead easy and always perfect (well after a few charcoal lumps.... ::) ::) ::)) I think it is because the skin just gets a bit more crispy and I am going to use a sauce - so the charcoal flavor is not a big deal. But on a whole bird - can't beat the PBC!
I don't have the SRG, but my TBE and BEESR were my favorite for wings, until the PBC. I found the skin gets crispier and I love the combination grill/smoke effect. I've actually prefer them dry now. I just salt, pepper, garlic powder, and add a touch of Habanero Death Dust. I'll toss them if someone else wants them sauced.
Maybe I wasn't doing them quite right in TBE???
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IMHO the Big Easy chicken I make comes in a close second but the PBC chicken is better. The PBC is my goto chicken cooker.
I have to agree - when I want to make the whole chicken. But, I still like my SRG best for wings - dead easy and always perfect (well after a few charcoal lumps.... ::) ::) ::)) I think it is because the skin just gets a bit more crispy and I am going to use a sauce - so the charcoal flavor is not a big deal. But on a whole bird - can't beat the PBC!
I don't have the SRG, but my TBE and BEESR were my favorite for wings, until the PBC. I found the skin gets crispier and I love the combination grill/smoke effect. I've actually prefer them dry now. I just salt, pepper, garlic powder, and add a touch of Habanero Death Dust. I'll toss them if someone else wants them sauced.
Maybe I wasn't doing them quite right in TBE???
That sounds great, gotta go get me some of that Habanero Death Dust. ;)
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VERY NICE!!!! Great color - can almost smell it from here. I only see one problem with the PBC's - I WANT ONE!!!
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VERY NICE!!!! Great color - can almost smell it from here. I only see one problem with the PBC's - I WANT ONE!!!
A PBC is just one click away on the link near the top of the page. ;)
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Freezing extra BBQ'd chicken sounds intriguing. I have a vacuum sealer. What's the trick? Vacuum seal right away? Let the chicken cool? Doesn't the vacuuming process compress the now cooked and thus softened bird!
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Freezing extra BBQ'd chicken sounds intriguing. I have a vacuum sealer. What's the trick? Vacuum seal right away? Let the chicken cool? Doesn't the vacuuming process compress the now cooked and thus softened bird!
I vacuum seal it as soon as it comes out of the cooker, it keeps the moisture in the bird and no it will not compress the cooked bird at all. Once reheated the only difference between the fresh cooked bird and reheated vacuum sealed is the reheated vacuum sealed no longer has crispy skin.
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Cajun, how do you reheat it? I have a problem getting it hot enough without drying it out
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Maybe put it in a very low temp oven, after defrosting, for 30 minutes or so? Or, for the extremely well equipped kitchen, sous vide?
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Cajun, how do you reheat it? I have a problem getting it hot enough without drying it out
Maybe put it in a very low temp oven, after defrosting, for 30 minutes or so? Or, for the extremely well equipped kitchen, sous vide?
That's exactly what I do now, I use my sous vide to reheat it. Set the temp to 145F and let it ride in the hot tub for 45-60 minutes, this is for 1/2 chicken.
Before I got my sous vide I would place the thawed and still vacuumed sealed chicken half in a pot of cold water and bring it to a boil. Once it started boiling I'd let it ride for about 10 minutes boiling then turn the heat off and let it sit in the hot water for 15 minutes before serving.