Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Paul Hart on February 18, 2015, 03:44:33 PM
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Whole chickens that just aren't making it in the barrel this week apparently. It's like 4° and a foot of snow. Any suggestions on how to bake one and come out amazing?
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I think I'll just use the PBC rub and bake it at 350 for 1:15. Sound like a plan?
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Maybe put an onion and a few carrots in the bottom of the pan under the chicken?
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I would spatchcock the bird, mix your favorite rub with mayo, I work it under the skin and on the skin. Bake until IT of 160 degrees in deepest part of Breast. Let it rest. Enjoy
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Set them free and let them fly south for the winter. They'll multiply and even more will come back when your grilling season starts. Not to mention increasing your supply of free eggs.
Oh, you're talking about DEAD chickens. Too bad.
Get a vertical roaster (like the Spanek) and follow the instructions.
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Wendy does whole chickens in the oven at 450 for 1 hour. Crispy skin and moist on the inside. She uses Lawreys Season Salt and they come out real good 8)
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I think I'll just use the PBC rub and bake it at 350 for 1:15. Sound like a plan?
Not time...temperature....of the chicken determines doneness. Cook time can vary based on weather conditions.
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Dude, Im eating in a. Hour and 15 minutes, done or not :)
I put a bag of baby carrots and chopped an onion up and put them in the dish with some Olive oil and PBC beef rub, and put a half a bulb of garlic inside the chicken, brushed it with butter and covered it with PBC all purpose rub and put it right on top of the veggies. It shall be good enough. :)
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Surprisingly it had some ice in and around it still. I guess i might give it an extra 5 minutes ha
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Oooooh! Gonna throw a beer bread in there as well. Man i'm smart!
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I would have fried them. :)
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If it were me, I'd (I'm going to answer kinda like Turtle here) get some butcher paper and wrap up that bird good and tight. Place it on the PBC and at 5F it should freeze in no time. While the bird is doing it's thing outside, get that oven up to 350F and throw a Hungty Man Turkey dinner in and in 35 minutes you are enjoying dinner!
Or....do what Pappy said! :D
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Dude, Im eating in a. Hour and 15 minutes, done or not :)
I put a bag of baby carrots and chopped an onion up and put them in the dish with some Olive oil and PBC beef rub, and put a half a bulb of garlic inside the chicken, brushed it with butter and covered it with PBC all purpose rub and put it right on top of the veggies. It shall be good enough. :)
Hey...I think I saw that quote...on a headstone once.... :D :D :D
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Bam! Bam I say!
(http://i1297.photobucket.com/albums/ag30/Paul_Hart/Mobile%20Uploads/image_zpsec3ba1dd.jpg) (http://s1297.photobucket.com/user/Paul_Hart/media/Mobile%20Uploads/image_zpsec3ba1dd.jpg.html)
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It looks great Paul!
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Winner Winner, Chicken Dinner :P :P
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Winner Winner, Chicken Dinner :P :P
Yes, indeedy!!!
Say, is that a loaf of bear bread I see before my eyes?
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Winner Winner, Chicken Dinner :P :P
Yes, indeedy!!!
Say, is that a loaf of bear bread I see before my eyes?
A loaf of beer bread, indeed! Sitting here munching on what's left now. My daughter and I destroyed it.
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Great looking indoor chicken, nicely done. ;)
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Hey Paul Chicken looked great.
Care to share the beer bread recipe -- that looked fantastic as well.
Cheers.
Chris
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3 cups SIFTED UNPACKED self rising flour. Note the bold words. Spoon the flour into the measuring device if you don't have a sifter, but don't scoop it with the measuring device. Using packed flour results in too much and a hard brick like loaf. We want soft but dense here.
1/4 cup sugar
1 beer of preference
Butter
Mix first three ingredients in a large bowl, just enough to get it all wet, taking care not to overwork it.
Dump mixture into sprayed or greased loaf pan. Make it ugly, it's meant to be. I cut about 5 little thin pats of butter and lay them across the top and bake for about an hour at 375 until the top is a nice gold, a little longer in the PBC probably, depends on the temp. Don't skip the butter it makes for a tasty crunchy top. I used a bottle of Coors that I had on hand. I hear Negra Modelo makes for a great loaf.
Enjoy.
Edit: if using the oven, put something under the pan. It rises fast and dumps some of the butter out and it stinks when it burns. Trust me on that one.
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Super simple to make. I plan to make it often just to make use of a still hot PBC after I remove the other food. May as well, aye?
I think I'll stick to lighter beers with it, but I do intend to try the Modelo once.
You can also spiff it up with cheddar cheese, or jalepenos, even ground italian sausage chunks. Whatever strikes you.
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Thanks Paul
That sounds great.
Once the windchill get back above 0, I will give it a shot.
Thanks again, can't wait to try it out.
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Stupid weather. >:(
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Paul - would you mind copying your bread recipe to the Recipe Section for bread and such? I think it will be seen more - and folks will want to try it. COuldn't hurt to put your picture of it there also!
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Sure. I've never even looked there before.
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Way to push through Paul!
The chicken and bread look great!