Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: pmillen on September 02, 2014, 10:33:44 PM
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Chicken was the first thing I cooked on my PBC. I faithfully followed Noah's video instructions. I split my four whole chickens along the spine and seasoned them with the complimentary PBC All Purpose rub. They were really good. My family and a neighbor that I regularly feed raved about them.
Today was a madhouse at my residence. I had a dog problem that required an urgent trip to the vet and a return visit, two guys were in my basement trying to resurrect my furnace and air conditioner (both were ultimately replaced) and frequently needed to talk, it was the first day of preschool for a friend's child and I was drafted to capture mom and child on video, and some kind of wasps dug a hole next to my front door and constantly threatened to come inside. A sting would have been a major problem for Marcia.
At three o'clock I was charged with preparing two chickens for dinner.
I decided to season them with Savor Spices' Chicken Savor that had been sitting in the spice cabinet for quite a while. A cook that plans ahead would rub the chicken and let it mellow in the refrigerator for a day or more. I had about a half an hour to get to cookin'.
I prefer to split my chickens through the rib cage so the white meat goes north while the dark meat goes south. In that way I can remove the white meat and leave the dark meat cooking for a bit longer.
(http://i448.photobucket.com/albums/qq206/pmillen/SplitChix.jpg)
I hung the four pieces (two chickens) and let the PBC do what it does best.
(http://i448.photobucket.com/albums/qq206/pmillen/14-09-02PBCSmokingChix.jpg)
There was a bit more smoke than this photograph shows.
I leave chicken cooking a bit longer that the typical 165°F white meat and 175°F dark meat. The north portions (white meat).
(http://i448.photobucket.com/albums/qq206/pmillen/14-09-02PBCChixWhiteMeat.jpg)
The southern component (dark meat).
(http://i448.photobucket.com/albums/qq206/pmillen/14-09-02PBCChixDarkMeat.jpg)
This was fantastic chicken! I don't know what's in that Chicken Savor but it could be addictive. I see no reason to experiment with any other spices.
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Just finished some cold chicken breast coated liberally with Chicken Savor.......I know what you mean.
I think the secret ingredient is love ???
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Good looking bird.
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your yardbird looks great. I love chicken savor. my favorite rub for chicken.
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Looks fantastic!
The PBC puts out some outstanding chicken!
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I need to get me some Savor, good looking bird ;D
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I microwaved some PBC chicken from the freezer today,still exceptionally good.
I really like doing large PBC cooks and having frozen food ready to go.Putting the ribs in toaster oven with some sauce is really good.
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Great looking chicken. The PBC turns out some good stuff.
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Chicken looks awesome!
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Great looking yardbirds, nice color on them. ;)
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Nothing beats PBC yardbird and you nailed em on this cook :P :P