Hey There!
I'm a new Pit Barrel Junior owner, and have been having tasty fun and quick success thanks to all of you who post and contribute on this site--what a gold mine y'all have here! I wanted to share my latest success: Ballistic BBQ's Pit Barrel Fried Chicken. I saw the recipe on a Facebook group, and thought I'd give it a try. First attempt and the results were tremendous, everyone at my house wants it on the permanent menu.
We have a lot of people together in the house, and even so, I opted for the PBJ thinking that I could still manage to cook enough meat if I utilize hanging most of the time. So far, I've been right. Last night it was 7.7 lbs of bone-in chicken thighs. I put them on 6 of the 15" Pit Barrel skewers. Used KBB briquettes, 20 in the chimney for 12-15 mins, then dumped into the basket with some reused charcoal and fresh birqs. I took the thighs to 150 degrees and then set a 5-min timer. Pg 402 of Kenji's Food Lab book says that at 150 degrees, bacteria is dead in 2.7 mins in chicken, so I doubled that for safety. It was OUTSTANDING.
Here's the recipe if you want to give it a try, I'll also post a pic of the finished product.
I'm a new Pit Barrel Junior owner, and have been having tasty fun and quick success thanks to all of you who post and contribute on this site--what a gold mine y'all have here! I wanted to share my latest success: Ballistic BBQ's Pit Barrel Fried Chicken. I saw the recipe on a Facebook group, and thought I'd give it a try. First attempt and the results were tremendous, everyone at my house wants it on the permanent menu.
We have a lot of people together in the house, and even so, I opted for the PBJ thinking that I could still manage to cook enough meat if I utilize hanging most of the time. So far, I've been right. Last night it was 7.7 lbs of bone-in chicken thighs. I put them on 6 of the 15" Pit Barrel skewers. Used KBB briquettes, 20 in the chimney for 12-15 mins, then dumped into the basket with some reused charcoal and fresh birqs. I took the thighs to 150 degrees and then set a 5-min timer. Pg 402 of Kenji's Food Lab book says that at 150 degrees, bacteria is dead in 2.7 mins in chicken, so I doubled that for safety. It was OUTSTANDING.
Here's the recipe if you want to give it a try, I'll also post a pic of the finished product.
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