I bought the Weber Rotisserie with visions of roast lamb and beef rib roasts in my head but I had to start out with rotisserie chicken. The picture at the top of the page is my second effort. My first was less photogenic as I used a very indirect heat and a downpour sapped a lot of heat out of the kettle. Sadly that bird finished in the oven.
This second effort was a huge improvement. Lump charcoal (burns hot) was placed just off to one side of the kettle. Rain was not a factor and this bird was prepped for success. Said chickchick was brined in salted water for 1 hour and then a mix of parsley, sage, rosemary, garlic, olive oil and lemon juice was shoved under the skin of the breast, legs and thighs. The leftover olive oil was rubbed into the skin.
The candy thermometer I use in the vent peaked at 390 degrees but dropped to 300 after 75 minutes.
This bird kicked ass.
The End
5 comments:
Another convert! Excellent!
Try a pork butt shoulder roast next; after chicken, that's probably my second favorite rotisserie recipe.
Now I need, er ahh a want one. How much? I have to second the pork butt suggestion. That would make one hell of a taco.
Don't you love a new barbeque accessorie.
Mike - Thanks for being such a bad influence.
climbhighak - I snagged mine on Ebay, brand new & in the box for $121.00.
My Weber Smokey Mountain would need to be restrained if I tried to cook a pork butt in something else. I may need to lock it in the shed.
Chilebrown - I am a barbeque toy slut and I can admit it.
I like the idea of a rotisserie attachment, but I'm not sure I like it $139 just yet. I need to save up my pennies (lol).
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