FORUM SPONSORS > Pit Barrel Cooker Co.

PBC Peg Leg Chicken

(1/4) > >>

muebe:
Started by pulling the skin back then separating the meat from the bone and pulling it down. The excess skin was trimmed...



Now for a liberal coating of Super Pig...



Now wrap with bacon...



Repeat...



Into the PBC grill rack they go...



After 45 minutes I removed the Ree Bar on the PBC to increase the heat and brown the bacon for 15 more minutes.

Here they are finished with PBC cooked West Coast Toast...





Close-up...



Plated...



Another close-up...



Very Tasty!

TMB:
Looks great!

hikerman:
Very nice my friend! Great football food. So juicy, and with a few R. Rocks, yes!  :P

drholly:
Looking real good, muebe. Do you notice a significant temperature bump when you take the rebar out? I haven't tried that yet.

muebe:

--- Quote from: drholly on October 20, 2013, 09:49:42 PM ---Looking real good, muebe. Do you notice a significant temperature bump when you take the rebar out? I haven't tried that yet.

--- End quote ---

Yes I did.

All that bacon grease was keeping the temp lower due to raining on the coals. It worked out good though ;)

Navigation

[0] Message Index

[#] Next page