[PBC] Hang it ... hang it all ... hang everything!

In honor of the PBC Appreciation thread's one year anniversary, I did a cook to enter in our quasi-throwdown. I do have a grate (even the fancy new PBC split-grate) but since my PBC is an old-school classic model, I decided to hang the entire meal, just because I can.

I got the old girl fired up and up to temp while I prepared a rack of loin backs. I removed the membrane, very lightly coated the rack with Duke's mayo and followed up with a dusting of Oak Ridge Dominator. It's already hot here in Florida so I had a few bottles of Full Sail Session lager on hand as well.



Giving the ribs a one hour head start, I prepared a chicken by splitting it and drying it in the fridge for 30 minutes. Once dry, I very lightly coated with Duke's mayo and dusted with Plowboys Yardbird, after which it joined the ribs on the rebar. I made a seasoned cheese sauce with grated white cheddar and edam cheeses, parboiled some macaroni and placed it in two small cast iron pots to hang from the rebar as well. Finally, I parboiled some fresh Brussels sprouts and skewered them with some Kiolbassa brand miniature sausages. I brushed the skewers with melted butter and dusted with Slap Ya Mama cajun seasoning. With an hour left, I hung the side dishes.



The ribs and sprouts came off first. The timing was good, as it allowed me to crack the PBC lid to work its magic on the chicken skin.



Everything came together in good time. A nice cold lager and a good meal to celebrate the PBC thread (what a perfect excuse to indulge)!



Thanks for looking!

The pots are Lodge Country Kettles, about 16 ounces in size. They have a lid, which I did not use in this cook.