Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Las Vegan Cajun on September 11, 2014, 12:49:30 AM
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Since the PBC still had lot of charcoal burning hours after I did the ribs earlier today I decided to make use of the heat and threw on some bacon wrapped chicken wings. Yes, 7 hours after I lit the coals to do the ribs there was still enough heat do do some chicken wings on the grill grate in the PBC.
(http://i1142.photobucket.com/albums/n615/ramelancon/a04990351abd2a8ec2afe8891c8b2a37.jpg)
Sauced with Jack Daniels No 7 BBQ sauce that I mixed with apple juice 3:1 ratio, 1/4 cup apple juice, 3/4 cup BBQ sauce and added a 1/4 cup of Sriracha sauce to kick it up a notch.
(http://i1142.photobucket.com/albums/n615/ramelancon/a1ea44d68aab3146ba26ed6e46c50704.jpg)
Ready to eat.
(http://i1142.photobucket.com/albums/n615/ramelancon/1de3d2aced2436e2a38ff1fce6050965.jpg)
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Way to make use of the extra fuel!
The PBC holds a good temp for many hours.
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Nice wangs!! Is the skin crispy under the bacon or chewey?
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LOOKING GOOD!!
Art
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Nice wangs!! Is the skin crispy under the bacon or chewey?
The skin under the bacon isn't crispy but the crispy bacon makes up for it.
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Some great wings Cajun!!! I like your sauce mix but would have to cut the hot some for me! Don
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The wings look good. For your ribs, could you have used too much charcoal which caused too high a temp? 7 hours later seems like a lot of charcoal. I don't have a PBC yet, still waiting on email price, so just going by a friends ugly drum smoker cooking.
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Oh man...!
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Nice. I've never done bacon-wrapped wings before, but I guarantee I will be very soon!
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The wings look good. For your ribs, could you have used too much charcoal which caused too high a temp? 7 hours later seems like a lot of charcoal. I don't have a PBC yet, still waiting on email price, so just going by a friends ugly drum smoker cooking.
I filled the charcoal basket as recommended in the video, I believe the temps inside the barrel are more dependent on the air flow and density than the amount of charcoal. Sure if you only use a handful of charcoal you might get lower temps but it wouldn't be enough to cook with. I don't think using less than a full basket, say even 1/2 or 1/3 basket would have lowered the temp inside the barrel while the ribs were cooking. I'm going to close the air vent a little more on the next attempt and see what happens. I also noted that the PBC was sitting out in direct sunlight of a Las Vegas summer, temps well over 100F, that might have some affect too.
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I know on my Weber that if I choke down the vent at the bottom and open the top wide open it slows down the cooking. Wonder if that would help you. I can then close it down if I wanna reuse some charcoal later too. I have cut way back on my amount of charcoal I am using also..I was using way too much. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Some great wings Cajun!!! I like your sauce mix but would have to cut the hot some for me! Don
It was not as hot as it sounds, even my Midwestern wife from Illinois liked the sauce on them and until she met me the spicest thing she ever ate was black pepper. Maybe you can try it with an 1/8 of a cup of the hot stuff to 1 cup of sauce/apple juice mix.
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The wings look good, never seen them bacon wrapped before. You need to adjust the vent at the bottom to a 1/4. Then if you want to get it lower, you can stuff aluiminom foil in the holes at the top. Just in one or two holes. Some people also use a magnet to partially cover the bottom vent.
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I know on my Weber that if I choke down the vent at the bottom and open the top wide open it slows down the cooking. Wonder if that would help you. I can then close it down if I wanna reuse some charcoal later too. I have cut way back on my amount of charcoal I am using also..I was using way too much. Pam .☆´¯`•.¸¸. ི♥ྀ.
I know that works on Weber's, I have two (WSM & WSJ), not sure if that can be done effectively on a PBC. The pictures below show the vents on a PBC, the first one is the bottom vent that is supposed to be adjusted according to the altitude you're cooking at, in my case 1/4 open for altitudes up to 2000' MSL. NOTE: This picture shows the vent as closed at it will get, there is still some air gap and I did not cook the ribs in this configuration, I had it 1/4 open as recommended in the PBC instructions. I may try my next ribs with the vent as shown and see what the results are.
(http://i1142.photobucket.com/albums/n615/ramelancon/4f8e4548e04935aa144e3b5ef1133d65.jpg)
The second picture shows the vents the PBC has on top, the four holes, two on each side for the rebar to fit in. The only vent adjustments that can be made on the top side is to remove the rebar, which I'm told will increase the temps inside the barrel and/or offset the lid to provide more air that will also increase the temps inside the barrel.
(http://i1142.photobucket.com/albums/n615/ramelancon/11139da8b24ce03f9114375f2279224d.jpg)
I know that I can stuff foil in the vents to completely shut it down and save the unspent charcoal for the next cook. I need to fiddle with the air vent some more to slow down the cooking time on the ribs. Good thing I didn't use my Kingsford Compitition for this one. ???
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The wings look good, never seen them bacon wrapped before. You need to adjust the vent at the bottom to a 1/4. Then if you want to get it lower, you can stuff aluiminom foil in the holes at the top. Just in one or two holes. Some people also use a magnet to partially cover the bottom vent.
1/4 is where I had the vent set for this cook, the tin foil idea seems like my next move along with closing the bottom vent a little more than 1/4, maybe an 1/8 or as far as it will go like in my picture above. Outdoor temps in the heat of a Las Vegas summer, well over 100F in direct sunlight, may have contributed to the higher cooking temps, I'll have to take that into consideration too.
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Great lookin wings Ralph.I think you are right about the sun exposure and ambient temp makes sense that would be a hotter cook.
Pretty fascinating how we all have such different cooks on the same machine.Dang but you hafta love this PBC! 8)
Wish I'd learned this stuff 40 years ago!
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O M G that looks yummy . i can eat a dozen or two of those wings .
i will be in Vegas in November just saying ;) .
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O M G that looks yummy . i can eat a dozen or two of those wings .
i will be in Vegas in November just saying ;) .
So will I, let me know when and where, if you have the time we could meet for a beer or two. ;)
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Brilliant idea! I love me some wings and I love me some bacon... never thought of putting the two together before!
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"Chork wings"...? "Piggen wings"...? ;D ;D ;D Either way...everybody wins! ( except the chicken and the pig..of course ;) :D )