Man, I love my PBC. Why I had never tried this recipe before, I can’t say, but this might now be my favorite way to cook chicken.
One 5 pound bird was cut in half and the halves were dry brined with Morton’s Kosher salt for about 6 hours. Before hanging in the PBC I sprayed them with PAM and season with course black pepper.
B&B Lump Charcoal was used, along with 3 chunks of hickory. (NOTE: First time using this lump charcoal and I really like it. Pieces were consistent in size and there were very few small pieces and powder in the bottom of the bag.)
I used the white sauce recipe here on AmazingRibs (very good by the way).
Once the chicken thigh were at 150-160, I dipped the chicken in white sauce and then put back in the PBC until thigh temps were 175. Chicken was dunked in white sauce again before serving.
Amazing.
One 5 pound bird was cut in half and the halves were dry brined with Morton’s Kosher salt for about 6 hours. Before hanging in the PBC I sprayed them with PAM and season with course black pepper.
B&B Lump Charcoal was used, along with 3 chunks of hickory. (NOTE: First time using this lump charcoal and I really like it. Pieces were consistent in size and there were very few small pieces and powder in the bottom of the bag.)
I used the white sauce recipe here on AmazingRibs (very good by the way).
Once the chicken thigh were at 150-160, I dipped the chicken in white sauce and then put back in the PBC until thigh temps were 175. Chicken was dunked in white sauce again before serving.
Amazing.
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