Hey y'all, longtime lurker and first time poster here (been BBQing 10+ years and have an Akorn, large & small BGE and a Santa Maria grill) My beautiful fiancé got me a PBC for an early birthday present and first cook was chicken and tri-tip. Chicken was off the hook good but the tri-tip, while it had a nice flavor from the stock rub, was chewy cause I pulled to soon. How do you guys check temps with your thermopen? Do you take the meat all the way out? I think that was part of my problem as I checked temp with the meat still in and not after I pulled it out and wrapped in foil.
As for wings, I finally found a great use for the Steven Raichlen's oversized skewers that were too long for my Egg: they are perfect in the PBC! I was able to get nearly all of a 20lb bag of Costco wings on 6 skewers and so after seasoning with a mix of rubs and saucing with my comp chicken sauce & srichacha & honey mix, everybody at the SB party said "best wings ever!" and I think I sold a PBC.
I think I got a pic of the hanging skewers that I hope my iPhone can attach.. Got it below. As you can see, the skewers work great as the hook on the handle fits perfectly around the rebar. Also the meat stayed on because the skewers are wide and flat, not round.
Love my new PBC and this thread! Planning on doing some comp chicken and tri-tip in it next month after some practice!
- Dan