So, thanks to Brother gtr (Greg) I found myself with a first-gen PBC, and the weekend couldn’t get here fast enough. On the way home, I picked up a couple of 5# birds, then spatchcocked them this morning, rubbing down with olive oil and Ranch Spade L Chicken Seasoning (which I’m not sure how wide availability on it is, but if you see it and haven’t tried it, I recommend it highly).
First PBC cook, with bonus pickles by George Van Wagner, on Flickr
Deciding that my first cook would be exactly according to instructions (except that i’ve got Royal Oak, not KBB, I followed the lighting instructions (level basket, remove 40 briquettes and start them in the chimney for 12 minutes) and after that time, they looked like this before I dumped into the waiting charcoal basket along with a handful of hickory chips.
First PBC cook, with bonus pickles by George Van Wagner, on Flickr
I had the ThermoPro TP-08 hooked up and say that the barrel probe wasn’t really getting above 235, so I opened the vent a hair and cracked the lid for long enough for the probe to register 300, then slid the lid back in place. It settled at 265.
First PBC cook, with bonus pickles by George Van Wagner, on Flickr
After an hour and a half, they looked like this.
First PBC cook, with bonus pickles by George Van Wagner, on Flickr
When the temp hit 160, I cracked to lid to get the temp up enough to crisp up the skin a little (let it get to 380, then replaced the lid and pulled at 171 (almost exactly 2 hours), and set it to rest.
First PBC cook, with bonus pickles by George Van Wagner, on Flickr
Had a wing to taste, and it’s pretty farking awesome. My wife had a leg, and she agrees. Got some eggplant slices on there now, since there was plenty of coals left, and they should be finished shortly.
As a reward for going through all this, here’s a pretty shot of this morning’s batch of overnight refrigerator bread and butter pickles.
First PBC cook, with bonus pickles by George Van Wagner, on Flickr
Thanks once again to Greg for his incredible generosity, and to y’all for putting up with my ramblings, because you’ve seen all this before.
First PBC cook, with bonus pickles by George Van Wagner, on FlickrDeciding that my first cook would be exactly according to instructions (except that i’ve got Royal Oak, not KBB, I followed the lighting instructions (level basket, remove 40 briquettes and start them in the chimney for 12 minutes) and after that time, they looked like this before I dumped into the waiting charcoal basket along with a handful of hickory chips.
First PBC cook, with bonus pickles by George Van Wagner, on FlickrI had the ThermoPro TP-08 hooked up and say that the barrel probe wasn’t really getting above 235, so I opened the vent a hair and cracked the lid for long enough for the probe to register 300, then slid the lid back in place. It settled at 265.
First PBC cook, with bonus pickles by George Van Wagner, on FlickrAfter an hour and a half, they looked like this.
First PBC cook, with bonus pickles by George Van Wagner, on FlickrWhen the temp hit 160, I cracked to lid to get the temp up enough to crisp up the skin a little (let it get to 380, then replaced the lid and pulled at 171 (almost exactly 2 hours), and set it to rest.
First PBC cook, with bonus pickles by George Van Wagner, on FlickrHad a wing to taste, and it’s pretty farking awesome. My wife had a leg, and she agrees. Got some eggplant slices on there now, since there was plenty of coals left, and they should be finished shortly.
As a reward for going through all this, here’s a pretty shot of this morning’s batch of overnight refrigerator bread and butter pickles.
First PBC cook, with bonus pickles by George Van Wagner, on FlickrThanks once again to Greg for his incredible generosity, and to y’all for putting up with my ramblings, because you’ve seen all this before.
