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MCS for PBC Strikes

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    #16
    Congrats! Beautiful lookin wibs! One suggestion. Double hook them ribs.

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      #17
      I've done chicken halves that were fantastic.
      Doesn't take long to split. The tip on using a bread knife made it easier.

      I've done chicken wings and legs that were also great.

      Both times I had a hard time getting PBC temp up over 300 so for the halves, I crisped the skin with a blow torch and for the wings and legs, I cranked the gasser on high and finished there.

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      • jfmorris
        jfmorris commented
        Editing a comment
        Crack the lid or remove 1 rebar, and the temps will go up.

      • BFlynn
        BFlynn commented
        Editing a comment
        Even doing that, I couldnt get there. That was a lighting issue.
        Burned WAY too hot at first and I think burned some of the coals out early.

        Second time, only used half a basket bc I wasn't doing a long cook, and only lit half a chimney, so I don't think enough got going.

        Still figuring out this PBC.
        But it's nice that even on this learning curve, the food has been successful
        Last edited by BFlynn; June 14, 2020, 08:56 AM.

      • cashelton
        cashelton commented
        Editing a comment
        I use a duck fat spray when cooking skin-on chicken, I think it adds a great touch to the chicken skin.

      #18
      Nice ribs--and a great way to break in that brand spankin' new PBC, BigCountryQ .

      Kathryn

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