Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: smokendevo on January 02, 2013, 07:18:24 PM
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I was wondering if the skin gets crispy?
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It doesn't get crispy.
It doesn't get rubbery.
The PBC makes the best darn chicken you have ever had!!
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I am going to try to do "crispy PBC skin" chicken...Here is how I think I can do it:
Prep the chicken - wash and dry it or brine, then dry it-- Put it on a paper towel lined tray and into the fridge overnite. I think the key is to get the skin dry. Once it is dry, I will rub a bit of butter on a couple of pieces, and season then cook....
Anyone else got any ideas?
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Sounds like a plan.
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Open the air shutter all the way toward the last 1/4 of the cook to increase the temp to crisp up the skin.
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I am going to try to do "crispy PBC skin" chicken...Here is how I think I can do it:
Prep the chicken - wash and dry it or brine, then dry it-- Put it on a paper towel lined tray and into the fridge overnite. I think the key is to get the skin dry. Once it is dry, I will rub a bit of butter on a couple of pieces, and season then cook....
Anyone else got any ideas?
Sounds like a solid plan.......you could also try leaving the lid cracked for the last 15 min or so.
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The skin on chicken gets crispy when the skin temp is at frying temps, as the fat melts it "fry's " the skin.
That's why the infared big Easy's work so well , the skin temp is 450F+
I can make crispy skin on Kamodo cooking @ 375.
Pit barrel needs to cook a little hotter to crisp the skin.
Cracking the lid & opening the bottom vent a little should do it.
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Good point fellas! Now - I need to sneak over to Hornzbee's...and snipe some of his wife's fat laying hens ;D ;D ;D
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Been practicing comp cooking chicken legs at normal temp procedures, and I get a good, crisp skin after I paint them with light olive oil and hang on the leg rack. I get them to 180 IT in about 45 minutes, then dip in sauce for another ten minute hang. Going to start working on thighs next, so that will be a real skin test. Promise to take pictures. ;)
OD
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Been practicing comp cooking chicken legs at normal temp procedures, and I get a good, crisp skin after I paint them with light olive oil and hang on the leg rack. I get them to 180 IT in about 45 minutes, then dip in sauce for another ten minute hang. Going to start working on thighs next, so that will be a real skin test. Promise to take pictures. ;)
OD
Way to go, OD!!!! I see a walk coming up for you in 2013. You da man when it comes to comp chicken ;D
My PBC hasn't made it to the door yet, but I've been watching the videos and scheming a few ideas about how to kick the rib cook up a few notches. Looking forward to some experiments. Biggest problem I see is I'm going to have to round up folks to eat the mistakes ::)
Hub
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Been practicing comp cooking chicken legs at normal temp procedures, and I get a good, crisp skin after I paint them with light olive oil and hang on the leg rack. I get them to 180 IT in about 45 minutes, then dip in sauce for another ten minute hang. Going to start working on thighs next, so that will be a real skin test. Promise to take pictures. ;)
OD
Way to go, OD!!!! I see a walk coming up for you in 2013. You da man when it comes to comp chicken ;D
My PBC hasn't made it to the door yet, but I've been watching the videos and scheming a few ideas about how to kick the rib cook up a few notches. Looking forward to some experiments. Biggest problem I see is I'm going to have to round up folks to eat the mistakes ::)
Hub
Just call!
David
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The reason I was asking and I guess a few on here that know me could have figured i had ordered the PBS. Noah was very helpful and made the purchase as painless as possible. Thanks to another great set of people to deal with. It will be very interesting when I get this as I live in northern Ontario and for 8-9 months of the year it's fricken cold here ;D
Going to put it through it's stage's and will give a full detail of it's good and bad side. I want to take this out camping with me. I figure when I am out on the ice in my fish shack and have this going out side doing a pork butt everyone will be bringing me beers so they can stick around for dinner :)
Thanks Noah for setting me up and look forward to getting my new toy. (like I need another one) but yes I do :D
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It doesn't get crispy.
It doesn't get rubbery.
The PBC makes the best darn chicken you have ever had!!
OK, sounds like a throw down to me ;)
PCB vs SRG!!! :D :D :D :D
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The PBC makes the best darn chicken you have ever had!!
[/quote]OK, sounds like a throw down to me ;)
PCB vs SRG!!! :D :D :D :D
This could be interesting. Bring it on.
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Got my camera, so lets give it a try. Cooked some Louies and 4 drumsticks. Needed to cook both longer. Sauce tasted good on both. :P Here goes.
OD
(http://i917.photobucket.com/albums/ad13/ruhtar2002/BBQ/bbq109.jpg)
(http://i917.photobucket.com/albums/ad13/ruhtar2002/BBQ/bbq111.jpg)
Ribs and chicken had nice color to them. Practice, practice, practice!
(http://i917.photobucket.com/albums/ad13/ruhtar2002/BBQ/bbq112.jpg)
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Looks good Art!!
Forget it Tommy, I aint gonna tie up with that new rig you got!! :D :D
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It doesn't get crispy.
It doesn't get rubbery.
The PBC makes the best darn chicken you have ever had!!
OK, sounds like a throw down to me ;)
PCB vs SRG!!! :D :D :D :D
Well there was someone who recently use a big easy basket to cook chicken in the PBC :P