Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: muebe on February 18, 2014, 09:58:48 AM
-
I did a whole chicken cook on the PBC. Seasoned the chicken with 33rd & Galena and Kosher salt...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140215_110804_zpsqr4xngtm.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20140215_110804_zpsqr4xngtm.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140215_111429_zpsnsycxjm4.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20140215_111429_zpsnsycxjm4.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140215_172651_zpsovmo0h00.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20140215_172651_zpsovmo0h00.jpg.html)
Very tasty!!!
-
Looks great, I bet it was very tasty.
-
Looks good like all your cooks, but was wondering how the rub taste. I have seen that rub many time just never tried it
-
I love that salt layer.
-
Looks great. Did you use a full load of charcoal or cut it back?
-
Very pretty..what does that rub taste like? I saw it at Penzey's. .☆´¯`•.¸¸. ི♥ྀ.
-
Great looking clucker Mike!
-
That bird turned out great in the PBC.
You people keep doing these excellent PBC cooks and I will have to get one.
How was the rub?
-
Looks great muebe!!! I have been using the Penzey's rub for years and it is my go to for chicken or pork. Don
-
That is one good looking chicken. How long did it take in the PBC?
-
That is one good looking chicken. How long did it take in the PBC?
1 hour.
Looks great. Did you use a full load of charcoal or cut it back?
Full load lit with lighter fluid. Only one rebar in.
That bird turned out great in the PBC.
You people keep doing these excellent PBC cooks and I will have to get one.
How was the rub?
That rub is very good but is also salt free so I did add some salt to help crisp up the skin.
The chicken rested uncovered in the fridge for 4 hours before being cooked.
-
You people keep doing these excellent PBC cooks and I will have to get one.
I feel the same way. Wife is going to have a fit when I put another outdoor cooker on the patio. Oh well, it won't be the first time and won't be the last either. LOL!!!
-
You people keep doing these excellent PBC cooks and I will have to get one.
I feel the same way. Wife is going to have a fit when I put another outdoor cooker on the patio. Oh well, it won't be the first time and won't be the last either. LOL!!!
Buy it, cook something real good and tell her you let a friend barrow it for awhile but he needed to give it back cause he was leaving town. You just wanted to make sure it worked the way it use to ;)
OH hide the box somewhere she can't find it :D :D :D :D
-
Nice looking chicken!
-
That is some delicious looking chicken Mike! The day is getting closer and closer to me pulling the trigger on
a PBC. ;)
-
Nice bird rub pusher
-
Nice bird rub pusher
:D :D :D :D
-
Buy it, cook something real good and tell her you let a friend barrow it for awhile but he needed to give it back cause he was leaving town. You just wanted to make sure it worked the way it use to ;)
OH hide the box somewhere she can't find it :D :D :D :D
Great idea I may have to try that one. I think she has caught on to my gun purchase routine, I buy it, hide it in the gun safe, I'm the only one with combo, and years later when she sees it and says oh you got a new gun, I say, no dear, I got this one years ago...don't you remember.
::)
-
That is one plump, tasty looking birdie! The skin looks perfect.
-
Great color on that bird!
-
Man this bird looks so juicy . great cook.
-
Great looking chicken! I like cooking it whole, as well -- seems juicier compared to split in half (as recommended by PBC).
Does it stay juicy with the one-hour, one-rebar cook? Does the skin get crispier with this type of cook? My only complaint about PBC whole chicken is that the skin does not get very crispy -- but it's a difficult balance between crispy skin and dried out meat.
-
Part of the key to getting crispy skin is to make sure it is dry before cooking.
I use a light application of salt and several hours of resting in the fridge uncovered. The salt will pull moisture from the skin and the dry air in the fridge will help with drying.
Having only one rebar in does help increase the temps some and the chicken was by no means dry at all.
You could also remove the chicken a little early and finish in a 450F oven for 10 minutes to crisp up the skin.
-
Muebe- As always, great looking chicken :) Have a great weekend! PBC Co. - Amber
-
Thanks for the advice. I'm going to try that this weekend.
-
You nailed another one Mike! Good looking bird.
-
Looks great Mike!
Sent from my iPhone using Tapatalk (http://tapatalk.com/m?id=1)