Catching up on July cooks...and new accessories

[AdamJG]

Been a busy few weeks for me this summer, even though I haven't had time to post I still always snap a few shots knowing I'll catch up on the pit at a later date. Here are some photos of a few PBC cooks, as well as some steaks on the 18 inch Kettle as well. Also got the ash pan and turkey hanger which have both gotten some use.

[Powersmoke_80]

Nice job! great pics

[Skip]

Looks good! Now I'm hungry!

[Jerod Broussard]

Well, my taco bell still almost tastes like food after looking at those pics.

[DWCowles]

Looks yummy to my tummy

[Danjohnston949]

AdamJG, Great Looking Cook! Here I am a Day Late and a Dollar Short!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[Spinaker]

Great color on that stuff. Those ribs especially look awesome. Nicely done sir!

[jasonevans84]

Looks like some terrific cooks

[fzxdoc]

Wow, AdamJG , you've had some guu-uuud food this past month! How did you like the chicken done whole on your turkey hanger? How does it compare to splitting the chicken in two--timewise and flavorwise? Can you tell a difference?

Congrats--you've made me really hungry with those photos.

Kathryn

[AdamJG]

fzxdoc, I did two whole chickens this past weekend. I think it took roughly another 20 minutes, maybe a half an hour for a total cook time of around 2 hours at 325-350. Usually when I split the birds it takes an hour and a half or so. Flavorwise not noticiably different, just less of a mess over cutting chickens in half. What I did notice was a whole lot more juices dripping on the coals, it was almost difficult to get the skin the crisp up due to all the moisture being created in the form of steam. Nothing a cracked lid can't fix though!

[fzxdoc]

Ooooh, pretty birds, AdamJG !

It has been my experience that the skin is better with a bird cut in half. Plus now when I cut the bird in half sagitally, I remove the wishbone, the breastbone, and the backbone. Both halves cook in the same amount of time, the skin is crisp, and the meat is moist. Plus it's easier to slice. I cook 7 to 8 lb roasters this way. By the time the bones and the innards are set aside, it works out to about about 2.8-3 lbs per half before cooking.

For slicing and presentation, I use my fingers (with insulated gloves) to remove the breast from the rib cage and then slice it crosswise. Then I flank those sliced breast pieces with the legs, thighs and wings. My guests are always amazed at how juicy the breast meat is, along with everything else, while the skin is so crispy.

Kathryn

[AdamJG]

I'll have to give that a try, I usually just cut in half and remove the backbone. Chicken can get boring so it's fun to mix things up from time to time.