My new to me PBC! :whoo:
As The SoCal Bash was getting put together, I got a PM from Mike Twangzer who said he couldn't make the Bash, but he was clearing out some room for his new Assasin (now that's a thing of beauty!). He asked if I wanted his PBC - obviously I said hell yes!
Last weekend I went out to Mike's very beautiful home to snag the PBC. We hung out a little bit - and - no surprise here - he's a very cool dude, as Brethren tend to be. Even threw in a couple bottles of "Yes Dear" BBQ sauce! :thumb:
Anyway - Mike - thanks so much for the PBC - it will get lots of use. Great meating you and I hope to see you again soon! It's stuff like this - meating cool new folks - that keeps me coming back to this site.
...Pix ain't all that - but just wanted to give some visual aid...
PBC
Hit a chix with a little dusting of SM Season All & BPS Money rub - normally I'd do it several hours before the cook & let it sit on a rack in the fridge, but didn't really have time for that.
Doesn't look too exciting, but it's actually dang good! I think I'll crack the lid a little sooner to raise temps and get the skin a little better - I'm used to cooking chix at like 350+. I think that plus longer time airing out in fridge will get it where it needs to be. Minor stuff though - overall I'm very happy with my first PBC chix! :clap2:
Since I converted my UDS into a burn barrel for large rotissirie cooks, I've been needing something like this in my arsenal. I'll be doing ribs in it next & really looking forward to it.
Many thanks, Mike - very much appreciated! :clap2:
As The SoCal Bash was getting put together, I got a PM from Mike Twangzer who said he couldn't make the Bash, but he was clearing out some room for his new Assasin (now that's a thing of beauty!). He asked if I wanted his PBC - obviously I said hell yes!
Last weekend I went out to Mike's very beautiful home to snag the PBC. We hung out a little bit - and - no surprise here - he's a very cool dude, as Brethren tend to be. Even threw in a couple bottles of "Yes Dear" BBQ sauce! :thumb:
Anyway - Mike - thanks so much for the PBC - it will get lots of use. Great meating you and I hope to see you again soon! It's stuff like this - meating cool new folks - that keeps me coming back to this site.
...Pix ain't all that - but just wanted to give some visual aid...
PBC
Hit a chix with a little dusting of SM Season All & BPS Money rub - normally I'd do it several hours before the cook & let it sit on a rack in the fridge, but didn't really have time for that.
Doesn't look too exciting, but it's actually dang good! I think I'll crack the lid a little sooner to raise temps and get the skin a little better - I'm used to cooking chix at like 350+. I think that plus longer time airing out in fridge will get it where it needs to be. Minor stuff though - overall I'm very happy with my first PBC chix! :clap2:
Since I converted my UDS into a burn barrel for large rotissirie cooks, I've been needing something like this in my arsenal. I'll be doing ribs in it next & really looking forward to it.
Many thanks, Mike - very much appreciated! :clap2:
