FTPBC First Cook (Lots of pictures)

Ron_L · 02-02-2013, 05:14 PM

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

Oldbob · 02-02-2013, 05:18 PM

Looks good so far !!

Midnight Smoke · 02-02-2013, 05:21 PM

Nice Ron! But you did not use Lighter Fluid.

Ron_L · 02-02-2013, 06:03 PM

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

Ron_L · 02-02-2013, 06:03 PM

Quote:

Originally Posted by Midnight Smoke

Nice Ron! But you did not use Lighter Fluid.

Nope. No lighter fluid in my cookers!

chicagokp · 02-02-2013, 07:15 PM

What time should I be over tomorrow?

MisterChrister · 02-02-2013, 07:22 PM

Quote:

Originally Posted by chicagokp

What time should I be over tomorrow?

Chicken raid at Ron's!!!!!

Happy Hapgood · 02-02-2013, 07:26 PM

That is Mighty Fine Sir!

JohnHB · 02-02-2013, 07:27 PM

I'll bring the beer. Unless you prefer a great Aussie Mclaren Shiraz.
John

Ron_L · 02-02-2013, 07:29 PM

Quote:

Originally Posted by JohnHB

I'll bring the beer. Unless you prefer a great Aussie Mclaren Shiraz.
John

Shiraz, please, John

BobM · 02-02-2013, 07:36 PM

Wow, looks great, can't wait for the ending!

BRBBQ · 02-02-2013, 07:43 PM

Looks great

oifmarine2003 · 02-02-2013, 07:45 PM

Looks good Ron! What 'burb?

Robicus129 · 02-02-2013, 07:50 PM

Awesome write up!

BBQ_MAFIA · 02-02-2013, 07:58 PM

Thanks for the pics.

The Chicken looks great.

02-02-2013, 05:14 PM	#1
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	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 __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

02-02-2013, 05:18 PM	#2
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana	Looks good so far !! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

02-02-2013, 05:21 PM	#3
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Nice Ron! But you did not use Lighter Fluid. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

02-02-2013, 06:03 PM	#4
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	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 __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

02-02-2013, 07:15 PM	#6
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	What time should I be over tomorrow? __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

02-02-2013, 07:26 PM	#8
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	That is Mighty Fine Sir! __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

02-02-2013, 07:27 PM	#9
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW	I'll bring the beer. Unless you prefer a great Aussie Mclaren Shiraz. John __________________ John When you stop horsing around it is time to fire up the BBQ & Smoker

02-02-2013, 07:36 PM	#11
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	Wow, looks great, can't wait for the ending! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

02-02-2013, 07:43 PM	#12
BRBBQ Babbling Farker Join Date: 06-05-08 Location: Council Bluffs, Iowa	Looks great __________________ Stumps XL Baby/UDS

02-02-2013, 07:45 PM	#13
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	Looks good Ron! What 'burb? __________________ Chris- Midwest BBQ Outreach

02-02-2013, 07:50 PM	#14
Robicus129 Knows what a fatty is. Join Date: 01-23-13 Location: Tacoma, Wash	Awesome write up! __________________ Brinkmann Cimarron / 22.5 OTG on 3rd cooking grate / PBC / Turkey Frier / 22.5 WSM on order.

02-02-2013, 07:58 PM	#15
BBQ_MAFIA somebody shut me the fark up. Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY	Thanks for the pics. The Chicken looks great. __________________ Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo