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Steve079
10-26-2013, 05:11 PM
Took my barrel down to Rio Vista last weekend, and cooked a couple barrel loads for a group of fishing buddies. I took my new UDS, and my old school chicken barrel. Cooked a case of splits, (chicken halves) in about an hour. Thats about 50lbs.

Rinsed the halves, then bathed them in lemon juice and rubbed them generously with Pappy's low salt. Back into the fridge to rest and marinate overnight. Arrived at Rio Vista about Noon Saturday, and joined up with my fellow cooks, Stonesfan and Flywright. Lit the cookers off at about 2:30, using the minion method, and ran the UDS with 2 air intakes open, and settled at 400. the OSCB just runs wide open baby, hits 450-500, then idles back down over a period of 2-3 hours. Both produced excellent results, the OSCB was Just a little faster, due to highr temps. This UDS barrel is stupid easy to make, and makes hands off cooking a piece of cake. You can buy a barrel and build one for around a hundred bucks or less,
I bought a new remote temp unit, must say it really makes things easy. A quick double check with my hand held quick read, and we were ready to go.
The cooked chicken halves were sliced into quarters, and slipped into a clean cooler with a food grade plastic bag, (for easy clean up) to rest. This will not only keep your meat piping hot, but steams it to falling off the bone goodness by serving time.

Our BBQ team

http://i192.photobucket.com/albums/z100/skhardwoods/Ugly%20Drum%20Smoker%202013/100_44562_zps65bed849.jpg (http://s192.photobucket.com/user/skhardwoods/media/Ugly%20Drum%20Smoker%202013/100_44562_zps65bed849.jpg.html)

http://i192.photobucket.com/albums/z100/skhardwoods/Ugly%20Drum%20Smoker%202013/100_44552_zpsd97b1f03.jpg (http://s192.photobucket.com/user/skhardwoods/media/Ugly%20Drum%20Smoker%202013/100_44552_zpsd97b1f03.jpg.html)

http://i192.photobucket.com/albums/z100/skhardwoods/Ugly%20Drum%20Smoker%202013/100_44532_zps24b05cf6.jpg (http://s192.photobucket.com/user/skhardwoods/media/Ugly%20Drum%20Smoker%202013/100_44532_zps24b05cf6.jpg.html)

GNappers
10-26-2013, 07:40 PM
That looks goo-ood! Great setup with the bottle opener to boot.

Steve079
10-26-2013, 09:34 PM
That looks goo-ood! Great setup with the bottle opener to boot.

Got to have a bottle opener, BBQ'ing is thirsty work :)

MrDwnRigger
11-02-2013, 04:10 PM
That was some good tasting barbecued/smoked chicken. I had some the next day for lunch and dinner and is still just as moist, almost better than out of the barrel. But I was hungry. The barrel method is definitely a lot better than barbecuing chicken does not dry it out. And keeping it in an ice chest afterward keeps it warm and moist for hours. Thanks for cooking that weekend Steve..


MrD

CAL.NDN
11-02-2013, 06:46 PM
Dam Steve you don't play when.it comes to bbq or smoking. Once my town.eldorado is connected to the sacramento. I will be moving up your way. And as much as fast as its going might not be long. Ok off too brown some venison and slow cook in the crockpot all night to.make me some stew for tomorrow night dinner