Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Las Vegan Cajun on October 07, 2014, 11:45:03 PM
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Another round of PBC chicken. Seasoned these birds with a Smoked Cajun Rub.
1hour and 50 minutes in the barrel, ready to set the lid slightly open for the final 10 minutes to crisp up the skin.
(http://i1142.photobucket.com/albums/n615/ramelancon/7224cfc969a3f7633e71b397f1c39331.jpg)
Hot and juicy as ever, first one I cut into squirted juices all up the front of me, another shirt ruined by the PBC. :P
(http://i1142.photobucket.com/albums/n615/ramelancon/c1f58a765802149a29586485e4382f5c.jpg)
The extras vacuumed sealed for later use.
(http://i1142.photobucket.com/albums/n615/ramelancon/6e4df612fc6f8db3ee43dcd2dfa3c40b.jpg)
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Great work.
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Nice! They look great! Another PBC home run!
I also like to use only when rebar in when cooking chicken. I just run the rebar to opposite holes. The two empty holes help to increase the heat some for crispier skin ;)
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Looks great, wish I could get Kimmie on board with getting a PBC :( :(
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If Kimmie got a hold of one of those Chickens off of the PBC she would let ya get one......
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If Kimmie got a hold of one of those Chickens off of the PBC she would let ya get one......
I told Kimmie I wanted a PBC she said why?? You don't drink ??? ??? ??? ??? ;)
I drop that conversation right then :D :D :D :D :D
I'm sure the Bud Lights had something to do with it ;) ;)
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If Kimmie got a hold of one of those Chickens off of the PBC she would let ya get one......
I told Kimmie I wanted a PBC she said why?? You don't drink ??? ??? ??? ??? ;)
I drop that conversation right then :D :D :D :D :D
I'm sure the Bud Lights had something to do with it ;) ;)
:D :D :D :D
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There is something worth mentioning - from the thread title .....Making Rotisserie Obsolete I have noticed that every time I cook a chicken - it is amazing how evenly cooked the chicken is top to bottom... even tho the chickens are hung vertically. I am of the belief this is because Noah and Amber experimented with the design until they had the airflow and air turbulence/volatility balanced such that the temperature distribution in the pit is ideal for the area normally occupied by a hanging chicken.
The breast is always done just perfectly -and the drumstick - the same. One of the reasons we know rotisseries work their magic - is that they help to insure evenly cooked food.
It appears the PBC does exactly that - without any moving parts ;) ;D
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And another nice feature of PBC cooked chicken vs rotisserie is that PBC chicken doesn't require you to tie string around the birds like rotisserie to get that evenly cooked chicken.
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Fantastic looking chicken Ralph!
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Ralph, sorry to hear about the shirt, but, sometimes you just gotta take one for the team ! ! !
BD
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Ralph, sorry to hear about the shirt, but, sometimes you just gotta take one for the team ! ! !
BD
Yeah buddy, thank goodness for oxyclean it has salvaged more ruined shirts for me. 8)
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Good looking chicken Cajun!!! The older I get the more food finds it's way to my shirts! Don