Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: tekn50 on March 22, 2014, 08:50:53 PM
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This probably would of been easier on the kettle, but I am trying to get this thing down. Besides it is a new recipe, should use the new cooker. It was a balmy 48* today, my barrel ran at 210 again today. I have no idea whats up with that. I had to pull both bars out and crack the lid for an hour and half. Pulled the skin off the chicken and rubbed with a basic BBQ rub I make. I added a little extra brown sugar. Then into the zip-lock and sat it in the fridge for 4 hours. Wrapped with bacon, sprinkled a little rub on that also. Salted, herbed, and oiled some tators. Then on the barrel with a couple of hickory chunks. They came out real good, I will make this again. Even the six year olds liked it.
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Tasty looking chicken and sides! I have not yet attempted this one with the legs, but will soon.
Yours do look like they were perfectly cooked.
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Looks great! Nice color
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That chicken looks outstanding!
You can open up the PBC air shutter a little bit to get the temps higher. Maybe it got closed a bit without you knowing. Or even it is possible that the batch of charcoal has a slightly higher moisture content than normal.
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Very nice work.
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Looks like you are getting it down pretty good!!! Good food and cook!!! Don
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Those look great. I put a mixture of brown sugar and a little chili powder on the side of the bacon that touches the chicken. Dee
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Cackalacky has a recipe for lollipops... I served them at a food demo I did a while ago.
The worse part if frenching the drumettes... It's like frenching chops... time consuming!
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looks yummy to me .
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That turning chicken into lollipops can be frustrating and time consuming :) very nice job, they look fantastic!!
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Nice job on the lollipops ;D
We see these occasionally in KCBS competition. I've tried them a couple of times and found I don't have either the patience or the skill to get them looking pretty.
Hub
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These took awhile to prep, but they were worth it. As the temp goes, my vent setting is correct. I sent a pic to PBC, and said it was ok. I put foil in the bottom, and think it might be the problem. I am a whopping 5'6", so reaching the bottom is a stretch. If it is touching the bottom of the basket. I think it would block some airflow. I am going to try it with out that. I have been filling the basket level and pulling out enough to fill the chimney 3/4s full. Which is 45 or so briquettes. The food is still coming out great though. Also is less work than using the kettle on the ribs and pork butt. I might try brisket soon. I have never done one. As always thanks for the kind comments.
Dave
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Great looking chicken.
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Awesome looking chicken!
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Chicken looks good.
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Very nice, looks great. ;)