Now that is a great pic! Nice looking bird. Good wine choices also.
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The PBC is the ultimate "Bird Whisperer". At least twice a month I cook a whole chicken in it cause 1, it’s super cheap meat and 2, tastes super good.Comment
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By "whole chicken" to you mean cooked whole or spatchcocked , pieces etc? I normally half the bird but am considering cooking 1 whole or two whole if they will fit, onto my turkey hanger accessory, which I have actually never used. I agree as to price vs quality! -
Alabama Smoke By whole chicken I mean I use the Turkey Hanger and cook it Norman Rockwell style. You can cook 2 whole chickens at once Norman Rockwell style using the Turkey Hanger by stacking them on top of each other.
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I will have to look up Norman Rockwell style (unless you would like to comment on that one as well which I would indeed appreciate), but believe I will cook two chickens on the hanger next time I do chickens. Have been wanting to try that. Temps in the PBC same as for spatchcocked?Comment
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Looks awesome. Did my first attempt at a whole turkey today and while happy with the results, I have a lot of room for improvement on the skin (rubbery, not crispy).Attached FilesComment
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Rather than starting a new thread, I thought I would ask here. I have a 20 lb turkey thawing for next weekend. I would like to use the PBC for this, but concerned about the size. I'm thinking about cutting it in half and hang the two pieces instead of keeping it whole or spatchcocking. Is that a good idea? Also, if I do this, should the halfs be hung upside down or upright?Comment
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Cutting in half is a good option. I haven't with turkey but have done so with chicken. Obviously you wouldn't be using the hanger for this. Its important to make sure your hook is in a secure piece of the bird weather upside down or right side up. I would see if you can fit both halves on one rebar as leaving one out will get pit temps into the mid 300s which is what poultry likes. Good luck! frailinryan
Last edited by HawkerXP; March 15, 2021, 11:50 AM.Comment
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Nice job, looks great. Glad it worked well for you.Comment
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Let us know how it works out for you, frailinryan . Turkey in the PBC is so delicious.
Some "FWIW" Tips:
Dry brine (or not) depending on salt content (read the label). Here are Huskee's rules for that:Look at the Nutrition label:
200-300mg sodium, brine as if it weren't salted at all
300-400mg sodium, brine lightly.
400+mg, maybe skip brining.
Inject the breast with melted butter (keep it hot enough so it doesn't harden in the injector)
Put little foil booties on the turkey's "feet" to keep them pretty.
Keep the PBC temps north of 325-350°. Add a hunk of cherry wood for a bit of flavor.
Spatchcock the bird and hang breast end up since you want the leg and thigh meat to get to 185° or so when the breast is 160°ish.
It's always a fun cook.
KathrynLast edited by fzxdoc; March 16, 2021, 06:26 AM.Comment
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Turkey cook went well! I spatchcocked it, gave it a light dry brine the night before and used Meathead's Simon and Garfunkel rub. Kept temps mostly around 330 and 350 by using one rebar and cracking the lid.Comment
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I am planning on hanging a whole chicken this weekend as a mini-practice run for hanging a turkey for Thanksgiving. Virtually every video I've watched, including on the PBC website, shows hanging the bird breast side down. Since the dark meat needs to reach a higher temperature than the breast meat, this didn't seem right.
Now I see from the last few posts, some people DO recommend breast side up. This makes sense so that's what I'll try.
Has anyone done it both ways and noticed a difference? Or is it just a cook's preference like whole vs. spatchcocked?Comment
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Let us know how it turns out!! I may steal your idea for a YouTube video!! Sounds cool. Now I just have to figure out where the PBC is??? Well I wont need it until Nov so I ave some time!
Last edited by GadjetGriller; April 2, 2021, 03:32 PM. Reason: I think slow and realized I had forgot some of the postComment
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