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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-02-2013, 05:14 PM   #1
Ron_L
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Default FTPBC First Cook (Lots of pictures)

That would be my Fear The Pig Barrel Cooker





I decided to fire up the PBC for the first time today. I bough a couple of whole chickens that were about 5 lbs each and split them. I gave them a nice rub down with olive oil and the Pit Barrel Cooker All Purpose Seasoning that came with the PBC (it was sitting on the counter).



I put the PBC hooks into the chicken halves...



While the rub was rehydrating I set the PBC up on the front sidewalk (it's a nice, level spot and was free of snow).



Here's a good shot of the air intake for those who have been asking...



I sprayed the inside with Pam spray and set up the charcoal basket. I still have half a pallet of Rancher hardwood briquettes so I decided to be a renegade and use them



I put 15 or so briquettes in my Weber chimney and lit them with a Weber starter cube. I used the charcoal basket from my BWS Party to put the chimney on.



For the charcoal basket I loaded it with Rancher and buried a chunk of cherry wood and put one on top.



10 minutes later the charcoal in the chimney was almost ready...



A few minutes later I dumped it into the PBC on top of the unlit charcoal and wood...



20 minutes later the fire was going pretty good so I put the chicken halves in...



I went in to clean up the chicken mess and came out about 30 minutes later to check on things.

The PBC was smoking lightly out of the holes where the rebar rods go...



I brought out my super fast, super stealthy black Thermapen and decided to check the outside temperature...



I also checked the PBC temp through one of the rebar holes...



More to come in a bit
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Unread 02-02-2013, 05:18 PM   #2
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Looks good so far !!
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Unread 02-02-2013, 05:21 PM   #3
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Nice Ron! But you did not use Lighter Fluid.
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Unread 02-02-2013, 06:03 PM   #4
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After 1 hour and 45 minutes the chicken halves are done. They were 160 in the breast and 170 in the thighs...



They are incredibly juicy. I'm going to pull the meat off and use it for enchiladas tomorrow and salads during the week. the PBC all purpose rub is good, but a little on the peppery side.

Since the PBC is still hot I put on a couple of naked fatties and four chicken thighs.



The picture sucks since it's dark outside now.

I'm also going to throw a couple of chicken breasts in for dinner.

More to come
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Unread 02-02-2013, 06:03 PM   #5
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Quote:
Originally Posted by Midnight Smoke View Post
Nice Ron! But you did not use Lighter Fluid.
Nope. No lighter fluid in my cookers!
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Unread 02-02-2013, 07:15 PM   #6
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What time should I be over tomorrow?
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Unread 02-02-2013, 07:22 PM   #7
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Quote:
Originally Posted by chicagokp View Post
What time should I be over tomorrow?
Chicken raid at Ron's!!!!!
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Unread 02-02-2013, 07:26 PM   #8
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That is Mighty Fine Sir!
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Unread 02-02-2013, 07:27 PM   #9
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I'll bring the beer. Unless you prefer a great Aussie Mclaren Shiraz.
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Unread 02-02-2013, 07:29 PM   #10
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Quote:
Originally Posted by JohnHB View Post
I'll bring the beer. Unless you prefer a great Aussie Mclaren Shiraz.
John
Shiraz, please, John
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Unread 02-02-2013, 07:36 PM   #11
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Wow, looks great, can't wait for the ending!
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Unread 02-02-2013, 07:43 PM   #12
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Looks great
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Unread 02-02-2013, 07:45 PM   #13
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Looks good Ron! What 'burb?
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Unread 02-02-2013, 07:50 PM   #14
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Awesome write up!
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Unread 02-02-2013, 07:58 PM   #15
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Thanks for the pics.

The Chicken looks great.
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