Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Bacala on December 04, 2014, 03:00:26 PM
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Anyone Done It?
I did try a search, but only found a post from someone considering it. I've seen the beautiful pics of whole birds coming out of the PBC, but have been wondering what the process and results might be like if hanging a bird that's been opened up. I would think the cook time will be reduced, and the evenness of the cook might be even more reliable. We're hosting Christmas dinner, so I was thinking this would be a pretty cool presentation and might try to give it a go in advance.
Experiences? Thoughts?
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You could possibly hang a spatchcocked turkey. Just use extra hooks and if possible keep in the cooking grate just in case.......... Your cooking time should be shorter as well.....
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You could try one step further and cut the turkey completely in half. I don't have a PBC, so just a thought
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You could possibly hang a spatchcocked turkey. Just use extra hooks and if possible keep in the cooking grate just in case.......... Your cooking time should be shorter as well.....
That sounds like a great idea or just lay it on the grate instead.
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You could try one step further and cut the turkey completely in half. I don't have a PBC, so just a thought
I was thinking the same thing and hang the turkey halfs the same way chicken is done in the PBC.
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You could also lay the spatched bird directly on the grate with the skin down ;)
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You could also lay the spatched bird directly on the grate with the skin down ;)
I'm thinking of try that with the extra turkey I got in the freezer.
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It was done by someone over on amazing ribs web site. They had it posted down in the comments section. Looked good, I believe he used 4 hooks.
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Had a chance to give it a go over the weekend, so thought I'd come back to report.
This was a 12lb bird, sprinkled with McCormick Applewood rub and cooked over a small handful of apple chunks on the coals. Finished at 168deg at 2h35min, and was very tasty with a good, but not overpowering bit of smoke to each bite. I probably need a few more tries to practice because as good as it was, it did not have the "Knock Your Socks Off" quality of the chickens that come out of this cooker. I did not brine because I wanted to test that way, but probably will next time.
(http://i44.photobucket.com/albums/f42/ejb9925/C36-1.jpg)
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Great looking first try, nice color on the bird. ;)
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That really looks good. Thanks for blazing an unknown trail for us 8)
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Looks great from here.
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That looks great!
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Beautiful color! I would not complain about that one based on it's appearance. Brining may help you get closer to your goal. Modern roasting chickens are hybridized to have more fat than turkey...so what you may be missing is the moisture. The brining will help that a great deal.
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That does look really good!
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That turkey looks perfect tome..pretty bird. Gonna try one on my Weber. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Beautiful color! I would not complain about that one based on it's appearance. Brining may help you get closer to your goal. Modern roasting chickens are hybridized to have more fat than turkey...so what you may be missing is the moisture. The brining will help that a great deal.
Did someone slip you a sample from my table when I wasn't looking?? You nailed it.
I definitely would not call the bird dry, but as I ate it I couldn't help thinking of the tender juiciness of the chickens that come out of the PBC. I kept my comments to myself, but despite the compliments coming from family and guests I was disappointed and was already thinking about next time. I plan to try again this weekend for a confidence builder, then go for real on Christmas for about 18 guests. I thought the flavor was dead-on so I won't do anything too "out there" with the brine, just plain and simple. I realize the raw material is a crucial factor, but if I can do it, I'll be perfectly happy with something in-between what we had the other night and the PBC chicken.
Thanks to all for the encouragement and comments!