PBC Whole Chicken

[LarryO47]

Did a whole chicken on the PBC today. It turned out to be the most flavorful, most moist chicken I have ever done.

[MBMorgan]

Nice job! Congrats...

[LarryO47]

Thank you, MBMorgan

[Jeff_Carley]

how was that skin? Did you use the backing soda trick?

[LarryO47]

I never worry about the skin. I just make chicken bacon out of it if it's not crispy. Never heard of the baking soda trick???

[DWCowles]

Beautiful!

[LarryO47]

Thanks DWCowles

[Thunder77]

That is a beautiful chicken!! Kudos!👍👍👍

[LarryO47]

Thank you, Thunder77

[gregtr1]

That's some good looking chicken! What kind of rub did you use?

[LarryO47]

Thanks, gregtr1. I used a mixture of the Pit Barrel All Purpose rub and some Killer Hogs, The BBQ Rub. Very flavorful combo.

[gregtr1]

Thanks @Larry047. I think I'm going to try that. I do like the PB All Purpose rub.

[Jeff_Carley]

@Larry047, went back and found the information from docblonder . He also goes on to talk about the mallard effect and how adding a smidge of sugar can help the browning process with lean quick cook meats like pork loin/chicken, without making the meat sweet. Interesting things...

"Baking soda will enhance the smoke ring, help chicken skin dry out and crisp (great on wings) and speeds up the browning reaction between protein and sugars. Visibly deepens bread and bagels crusts, so they look perfect without drying out. On a long smoke run, not much of a browning difference and the smoke obscures the effect. Does help with a pork tenderloin, which is cooked to a lower temp for a shorter period of time."

[LarryO47]

Very interesting. Will check it out. Thx.

[docblonder]

Make sure to use a fruit sugar (say apricot jelly) or apple juice, regular white table sugar does not speed up the browning reaction...

[Jeff_Carley]

docblonder, smart move there. Not to mention the flavor profile layering that will be going on.

[hogdog6]

Your pit barrell chicken is a beautiful thing. Thanks for sharing.

[LarryO47]

Thank you, hogdog6

[Mr. Bones]

Fantastic Lookin' Yardbird ya' got there, LarryO47 !!!!
Where be th' mashed taters n' gravy?

[LarryO47]

Was a bit on the lazy side, Mr. Bones. Just had some cole slaw on the side.

[fzxdoc]

Spectacular! Kudos to you, LarryO47 !

Kathryn

[LarryO47]

fzxdoc, thank you, Kathryn.

[7over]

Great looking PBC Chicken! (Love cooking chicken on it. Turns out fantastic every time.)

[LarryO47]

Thanks, 7over. It sure does.

[PJBowmaster]

Looks delicious LarryO47 ! Nice job on that Bird. I've got a PBC firmly in my cross-hairs. And Chicken and Turkey are a big reason why. The PBC looks like the perfect tool for that job.

[LarryO47]

I have done halves and whole chicken, so far, PJBowmaster. And they both came out so moist and flavorful. I want to try a turkey, real soon.

[PappyBBQ]

LarryO47 turkey is KILLER on the PBC. I don't make 'em any other way. Use the turkey hanger when I want a "Rockwell" presentation, or spatchcock when presentation doesn't matter (cooks faster too).

[HawkerXP]

Yup. Cooks chicken and turkey to perfection. Plus room for a couple of racks of ribs to surround your choice of bird. Makes a wonderful fog in the barrel.