Anyone here do anything like this?

[Munch]

I thought this was a novel idea. http://www.letstalkbbq.com/index.php?topic=2244.0
Anyone here hanging baskets or kabob skewers etc in their PBC?

[Jerod Broussard]

That's neat. I've hung sausage baskets, after fzxdoc brought that to light.

[fzxdoc]

I hang sausage baskets all the time. For me, it's the only way to get 18 sausages cooking at the same time that I've also got 3 chickens going in the PBC.

I had the handles sawed down so they would hang in the PBC. I used to slip the loops onto the rebars, but now I just hang them from hooks, which makes it easier to check the temp on the most hangy-down sausage, the one closest to the fire.

Before:


After:




Kathryn

[Spinaker]

Looks awesome, fzxdoc Do you have any finished pics from after you took them off? Great idea. Don't you just love all these idea we have. Where else would you find this ingenuity in the kitchen? (or garage, backyard, etc)

[fzxdoc]

Here are the finished pics of that same cook, Spinaker




I take my sausages up to 185 deg F internal, which is way higher than Meathead's Temp Chart recommends, but I like the crunch of the skin. Also, I often pop them under the broiler for a couple of minutes after I take them out of the holder if I want them a bit more browned or to get rid of the "tan lines".

Kathryn

[Spinaker]

Wow!!! Just what i was looking for!! Those look amazing. I am going to have to try this!!! Thanks for the idea Kathryn!! fzxdoc

[texastweeter]

lol tan lines...

[Tim E]

This is great. I am going to try this!

[fzxdoc]

Go for it, Spinaker and Tim E ! You won't regret it!

K.

[_John_]

That is a lot of meat. I have skewers that look like this, I hang them on rebar and then insert, you could probably do 20 at a time. I hang meat on the top so everything below is basted, a chunk of onion is put on the end an I haven't lost any bites yet.

[fzxdoc]

_John_ , I haven't done kebabs yet on the PBC. I've got skewers similar to yours except they're flat, but they still have the eyelets at the end.

I like to do all veggie kebabs and all meat kebabs (meat kept separate from veggies). I find I have better luck getting the meat to the proper doneness that way, especially for chicken kebabs, where I'm much more careful to get to proper internal temps than I am for beef. That said, I like your idea of auto-basting the veggies with the meat juices as the kebab combo cooks.

Kathryn

[_John_]

Yeah the doneness is the tough part, can't exactly probe 60 chunks of chicken

[Ernest]

No need for gadgets, just a few shots of whiskey, turkey legs and kitchen twine.

[fzxdoc]

Can I just have the whiskey and not smoke the turkey legs?

Kathryn

[Ernest]

I'm yet to figure out how to cook outdoor without alcohol. So short answer is NO!!

[RichRybak]

How long did turkey legs take in the PBC? I plan on tying them like my picture. Thank you!

[jecucolo]

I like the tieing and hang over the rebar. People will love to see this in action!

[RichRybak]

I plan on doing this for Turkey Day!

[RichRybak]

But how long time wise?

[jecucolo]

My guess would be an hour at 350* might even be 45 minutes @ 350*