willsands
Knows what a fatty is.
Sunday was a nice day in the valley to provide a little exercise for the PBC. I take the easy route for fire starting by letting the old gas grill heat up the chimney.
I added the coals to the basket load already in the cooker. Topped off the fire box with a few hickory chunks and let the PBC line out for an hour while I applied some AP rub to the charles roast and the free range orgasmic chicken.
I Let them hang out in the PBC together until charles reached 150° IT.
I Pulled him out and cut him in two. Bagged the halves and vacuum sealed them to prepare for a 48 hr sous vide cook. The prescribed time/temp is 2 days at 161° for pulled beef. He is set to debut tomorrow.
I left the lid on the PBC cracked while I made charles comfortable in the hot tub. The temp in the barrel was running about 325° when I checked on the bird. She was 175° in the thickest part of the thigh and the skin was not rubbery. Supper won't be order in tonight.
The dinner company agreed that the chicken was just real tasty. We'll see how charles is received tomorrow.
I added the coals to the basket load already in the cooker. Topped off the fire box with a few hickory chunks and let the PBC line out for an hour while I applied some AP rub to the charles roast and the free range orgasmic chicken.
I Let them hang out in the PBC together until charles reached 150° IT.
I Pulled him out and cut him in two. Bagged the halves and vacuum sealed them to prepare for a 48 hr sous vide cook. The prescribed time/temp is 2 days at 161° for pulled beef. He is set to debut tomorrow.
I left the lid on the PBC cracked while I made charles comfortable in the hot tub. The temp in the barrel was running about 325° when I checked on the bird. She was 175° in the thickest part of the thigh and the skin was not rubbery. Supper won't be order in tonight.
The dinner company agreed that the chicken was just real tasty. We'll see how charles is received tomorrow.
