Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: drholly on August 14, 2013, 10:06:30 PM
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Nothing fancy. Rubbed the chicken with mayo (Hellman's) and some John Henry and Tatonka rub. Cut into to halves per the PBC video and hooked them up. I let the charcoal go for about 25 minutes and hung the chicken. Two hours later, I pulled them and added to some long grain rice and some steamed / buttered veggies.
Roscoe has learned that what comes off the grill is good...
Rocky is still one of my best fans...
A perfect meal!
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Very nicely done, David; the chicken looks tender and juicy ;)
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Thanks, pz.
The chicken was moist and tender and the skin was perfect / crispy. I really like the PBC for chicken - turns out perfect every time and no real effort.
I can vary the rub for flavor, but always count on the PBC to turn out great chicken every two hours. It's magic!
I like the flavor - not sure if it is the charcoal or the charcoal "fog" as the drips hit the coals... either way, this is a unique flavor and I like it - and the best part is - my family likes it too!
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Nice Job David, looks perfectly seasoned!!
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Thanks, pz.
The chicken was moist and tender and the skin was perfect / crispy. I really like the PBC for chicken - turns out perfect every time and no real effort.
I can vary the rub for flavor, but always count on the PBC to turn out great chicken every two hours. It's magic!
I like the flavor - not sure if it is the charcoal or the charcoal "fog" as the drips hit the coals... either way, this is a unique flavor and I like it - and the best part is - my family likes it too!
Simpatico Jefe!
That PBC chicken is great. I have tried to find a better way to cook it...I can't...It is fantastic!
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Yes that PBC chicken is excellent!
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really nice chicken doc.
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Does drholly post pics! He is kind of the Dee in training part of the family. ???
Would have been over in a flash. Can bring my own mayo ;)
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I looked at this earlier and no pics but now I see them! Great looking chicken, and looks like you have two great fans there David!!! Don
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Nice bird Doc.
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+1 for PBC chicken ;D
This is the cook I do most often on my PBC with a recipe similar to yours and the results are always awesome! Everyone who tastes it raves about it and it is super easy to do.
I used the PBC for competition chicken (thighs) last weekend and got a walk, but it took lots and lots and lots of experimenting and tweaking to figure out how to make it work. Big difference in the approach and target, of course. Nonetheless, it is a chicken cooking machine extraordinaire 8)
Hub
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The PBC and chicken were made for each other. Tonight's dinner will be chicken wings on the PBC. Can't wait.
Art
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Outstanding chicken off of the worlds best chicken cooker.....
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looks like a great chicken . you are 100 % right everything taste good on a grill .(if you don't cremate it )
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+1 for PBC chicken ;D
This is the cook I do most often on my PBC with a recipe similar to yours and the results are always awesome! Everyone who tastes it raves about it and it is super easy to do.
I used the PBC for competition chicken (thighs) last weekend and got a walk, but it took lots and lots and lots of experimenting and tweaking to figure out how to make it work. Big difference in the approach and target, of course. Nonetheless, it is a chicken cooking machine extraordinaire 8)
Hub
I'd like to hear about hat you do to make things work for competition. I am happy cooking in my backyard, but it would be interesting to hear about "the other side."
Thanks!
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I love cooking bird in the PBC. Nice cook.
Mike
Sent from my iPhone 5 using Tapatalk
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I'd like to hear about hat you do to make things work for competition. I am happy cooking in my backyard, but it would be interesting to hear about "the other side."
Thanks!
In competition, appearance, taste and tenderness are the judged factors. This makes the thigh ideal because it is easily trimmed, has good natural flavor and moisture, and is forgiving of overcooking (doesn't dry out easily like white meat). So, I did several test batches of my competition recipe (usually done in my Memphis) in my PBC. The "sweet spot" temperature is typically around 300 degrees so I had to shorten my cook times (cook lower temp in Memphis). I put the trimmed and seasoned thighs in a pan on the grid uncovered for a while, then covered, then finally on a rack pan, sauced to glaze. Getting the timing right for these steps is the only way to do this since the PBC allows no adjustment. Trial and error and lots of notes later I finished 8th at a recent contest. Not exactly big money but a walk is a walk and I bested Myron Mixon in the category ;D
I used the PBC for logistical reasons. I was cooking only chicken -- my 3 other teammates each took a meat to specialize -- so I elected to use the PBC because it is much easier to transport than the Memphis. When I compete again in September (doing ribs and chicken) I'll go back to the Memphis (more space, better control).
The PBC company competes with their cookers and has posted several good results but they do not share their approaches and methodologies. One must reverse-engineer and do a lot of adapting and experimenting to compete with one. It is fun in some ways and a bit frustrating in others. Some cooker manufacturers will assist their customer/users with competition methodology (Jambo, Fast Eddy, Country, etc.) but most do not.
So, there's "the rest of the story". I love my PBC but will likely never do a lot of competing with it because I'd have to have several (not a lot of space/access for competition) and with two pellet cookers (two temps, one for the long cook, one for the short cook) I get the job done easier.
Hub
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Thanks, Hub! Great explanation (like all of your articles!)
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+1 for PBC chicken ;D
This is the cook I do most often on my PBC with a recipe similar to yours and the results are always awesome! Everyone who tastes it raves about it and it is super easy to do.
I used the PBC for competition chicken (thighs) last weekend and got a walk, but it took lots and lots and lots of experimenting and tweaking to figure out how to make it work. Big difference in the approach and target, of course. Nonetheless, it is a chicken cooking machine extraordinaire 8)
Hub
Where were you cooking? Billy poo poos my PBC chicken! He's a pellethead through and through. ;D OD
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Where were you cooking? Billy poo poos my PBC chicken! He's a pellethead through and through. ;D OD
Hey Art! Franklin, NC contest.
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Where were you cooking? Billy poo poos my PBC chicken! He's a pellethead through and through. ;D OD
Hey Art! Franklin, NC contest.
Didn't have that one on the list. Was it a KCBS event? Don't think I'm going to make the Sept. Biker Bust at Salisbury this year. Probably, going to have another eye operation, mid September. Congrats on your chicken walk! ;) OD
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Where were you cooking? Billy poo poos my PBC chicken! He's a pellethead through and through. ;D OD
Hey Art! Franklin, NC contest.
Didn't have that one on the list. Was it a KCBS event? Don't think I'm going to make the Sept. Biker Bust at Salisbury this year. Probably, going to have another eye operation, mid September. Congrats on your chicken walk! ;) OD
Yes, its KCBS. I won't compete in any other sanctions -- too "loosey goosey".
Sure wish you could join us in Salisbury!!! Billy is cooking Sam's in Richmond this weeking and I'm judging Greer, SC.
Hub
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I'd like to hear about hat you do to make things work for competition. I am happy cooking in my backyard, but it would be interesting to hear about "the other side."
Thanks!
In competition, appearance, taste and tenderness are the judged factors. This makes the thigh ideal because it is easily trimmed, has good natural flavor and moisture, and is forgiving of overcooking (doesn't dry out easily like white meat). So, I did several test batches of my competition recipe (usually done in my Memphis) in my PBC. The "sweet spot" temperature is typically around 300 degrees so I had to shorten my cook times (cook lower temp in Memphis). I put the trimmed and seasoned thighs in a pan on the grid uncovered for a while, then covered, then finally on a rack pan, sauced to glaze. Getting the timing right for these steps is the only way to do this since the PBC allows no adjustment. Trial and error and lots of notes later I finished 8th at a recent contest. Not exactly big money but a walk is a walk and I bested Myron Mixon in the category ;D
I used the PBC for logistical reasons. I was cooking only chicken -- my 3 other teammates each took a meat to specialize -- so I elected to use the PBC because it is much easier to transport than the Memphis. When I compete again in September (doing ribs and chicken) I'll go back to the Memphis (more space, better control).
The PBC company competes with their cookers and has posted several good results but they do not share their approaches and methodologies. One must reverse-engineer and do a lot of adapting and experimenting to compete with one. It is fun in some ways and a bit frustrating in others. Some cooker manufacturers will assist their customer/users with competition methodology (Jambo, Fast Eddy, Country, etc.) but most do not.
So, there's "the rest of the story". I love my PBC but will likely never do a lot of competing with it because I'd have to have several (not a lot of space/access for competition) and with two pellet cookers (two temps, one for the long cook, one for the short cook) I get the job done easier.
Hub
Hey Hub, what do you want to know? We will help anyway we can, give us a call or send us an email :) We are available anytime. - Amber