PBC chicken: halved on hooks or whole on hanger

[RonR]

For cooking whole, does anyone use the short PBC skewers for a medium sized chicken instead of a turkey hanger?

[bbq_esq]

Only ever spatchcocked and double hooked with meat facing inward. Always comes out phenomenal.

[pkadare]

I usually spatchcock and hang, unless I'm doing my Peruvian chicken as the paste would fall off if I hung it. In that case I spatchcock and lay flat on the grate. I'm with most everyone else, this is about presentation and length of cook and has no real impact on taste.

[fzxdoc]

Chickens eat good either way, halved, spatchcocked and hung or whole.

One of my "trade secrets" when making Amazing PBC Chicken (all chickens are amazing when done on the PBC, BTW ) is that I hang a rack or two of sausages and poke the lowest sausage so the dripping sausage fat helps flavor the chicken. (I smoke Fresh Market's Italian, Hot Italian, Andouille, and Chrorizo flavors any non-smoked Johnsonville sausage on sale at the grocery.) Plus you get some delicious smoked sausages out of the cook. I modified a couple of sausage racks for this purpose but the PBC folks sell them as well.

I use frozen or fresh/thawed sausages. I like to take the sausages up to 180° because I like the snappy skin. Takes about 40 minutes at PBC Chicken temps (350°ish). When I remove them from the sausage hanger I pop them under the broiler for a couple of minutes to even out the "tan lines" from the sausage rack.

PBC Sausage + PBC Chicken = True Tummy Love

Kathryn

[Livermoron]

Great idea...I'm going have to give this a shot...

[hoovarmin]

Yes, yes, yes!