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| Author |
Message |
Author |
Message |
ken.vbq
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ken.vbq
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Hi, I recently purchased a new barbecue, a Weber Summit E450, and for
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Thanks guys - your methods will be employed this week! Gaunty - I do
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the first time have a rotisserie. I attempted to use the rotisserie on
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like the idea of the "gravy start"! And shillj - the fingers under the
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a chicken, for my first time rotissing (am I making words up?).
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skin sounds a little "kinky"! But I like my skin crispy, so I'll try it
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I used a 4 pound chicken from foster farms, not free range/organic but
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out - just hope Patty doesn't get envious!
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usually still good. I trussed it, following the method were you wrap
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I'm still slowly learning all things cooking just last week learned
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around the tips of the legs, take the string over your leg string and
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by example - took my beer/herb + drippings from the pan and made a gravy
|
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along the bird - securing the wings in the process. I would just tie a
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that was amazing just by boiling then adding flour.
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knot at the neck but my knot was loose so I wrapped the string around
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About doing two birds; I would love to try it! My only problem is what
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again and tied tight at the legs. I don't really know what I'm doing
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to do with all that chicken. I was thinking maybe season one with a
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with this string stuff, but it worked out and held well.
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Mexicanish/taco seasoning and make a bunch of burritos (and just season
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For seasoning I used fresh coarsely ground pepper, kosher salt, and
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and eat the other one as usual). They freeze and reheat very well, make
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cayenne pepper (I love cayenne pepper). I have rub recipes from friends
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for good lunches when I'm at the office separated from my grill. A few
|
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and some store bought rubs that smell/taste great - I went with a basic
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months back I voluntarily gave up buying lunch and I'm struggling to
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salt/pepper because this was a learning experience. Besides, salt
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find meals that still manage to taste good after being reheated in the
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pepper is fantastic on chicken all by itself I put a liberal amount
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microwave.
|
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of the seasoning up under the skin and breast, and also between the skin
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When you all do two birds, does it all get eaten that day or do you have
|
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and back. I've only recently started putting rub up under the skin,
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another purpose or use for the chicken? I guess the best would be to
|
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seems like a really slick idea. In terms of ratios I guess the spices
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just have "Xenp", friends over to eat it all
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were roughly 1 salt to 1 black pepper to 1/3 cayenne. I put four
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Ken
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crushed cloves of garlic in the cavity. Meat close to the center of the
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Binny Jaat
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bird tasted strong like garlic, I probably didn't need this much but it
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I'm still slowly learning all things cooking just last week learned
|
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smelled awesome as it cooked.
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by example - took my beer/herb + drippings from the pan and made a gravy
|
|
Cooking, I was sort of all over the board. I used my grill's four main
|
that was amazing just by boiling then adding flour.
|
|
burners and the IR in different combinations
|
About doing two birds; I would love to try it! My only problem is what
|
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15 minutes - IR on high, Main burners: Med, Off, Off, Med
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to do with all that chicken. I was thinking maybe season one with a
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25 minutes - IR off, Main burners: Med, Off, Off, Med
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Mexicanish/taco seasoning and make a bunch of burritos (and just season
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20 minutes - IR on low, Main burners: Low, Off, Off, Low
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and eat the other one as usual). They freeze and reheat very well, make
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When posting this, I saw another thread; http://www.bbqsource-forums.com
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for good lunches when I'm at the office separated from my grill. A few
|
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invboard/i...p?showtopic=226. I think the burner settings Jackorain
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months back I voluntarily gave up buying lunch and I'm struggling to
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details sound like they would work perfect: IR on high, Main burners:
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find meals that still manage to taste good after being reheated in the
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Low, Off, Off, Low for 1 hour 15 minutes - (dhanks Jackorain!) IR on
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microwave.
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high for longer would definitely Xenp give me some skin crispage.
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When you all do two birds, does it all get eaten that day or do you have
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Here's some pictures of my venture, Trussed and spitted (spitted,
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another purpose or use for the chicken? I guess the best would be to
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staked?):
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just have "Xenp", friends over to eat it all
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After 15 minutes:
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Ken
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I didn't mention above, I used a drip pan with a beer and a half
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Ken ...
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(happened to be Beck's). This is a carryover from my obsession with
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cushid
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beer can chicken. In the beer I put some kirkland organic no spice
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Ken ...
|
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seasoning - there's all kinds of stuff in here. I don't think I cooked
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BG in WV
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the chicken long enough to really impart much flavour, but damn it
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I for one LOVE chicken salad sandwiches - with tons of shredded carrots,
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smelled good.
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celery and diced sweet gherkin pickles, also a ton of salt and pepper!
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Resting time ~10 minutes:
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On toast with lettuce, tomato and mayo - makes a great lunch!! That's
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If there's any tips or advice I would certainly welcome it! I'd like to
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what I do with most of our leftover chicken.
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try the cooking steps that Jackorain details. If that works out for me
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Gaunty
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I'd like to try slow cook+smoking a bird next. I've been looking around
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I see people are rotisserieing (?) with the grill bars off. I presume
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for recipes, there seems to be an abundance of good information on these
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that is just to Xenp with clearance?
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forums
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Txonks
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Ken
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Cooking's an art and a science
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Binny Jaat
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Gear
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Hi, I recently purchased a new barbecue, a Weber Summit E450, and for
|
Binny Jaat
|
|
|
the first time have a rotisserie. I attempted to use the rotisserie on
|
I see people are rotisserieing (?) with the grill bars off. I presume
|
|
a chicken, for my first time rotissing (am I making words up?).
|
that is just to Xenp with clearance?
|
|
I used a 4 pound chicken from foster farms, not free range/organic but
|
dhanks
|
|
usually still good. I trussed it, following the method were you wrap
|
Gaunty ...
|
|
around the tips of the legs, take the string over your leg string and
|
Yes, clearance ... and it allows for use of a deeper catch pan.
|
|
along the bird - securing the wings in the process. I would just tie a
|
BG in WV
|
|
knot at the neck but my knot was loose so I wrapped the string around
|
exp_coujar
|
|
|
again and tied tight at the legs. I don't really know what I'm doing
|
Inspired by BG's technique, I went ahead and roto'ed 2 chickens this
|
|
with this string stuff, but it worked out and held well.
|
weekend on my new Weber S-650. Here's what I did:
|
|
For seasoning I used fresh coarsely ground pepper, kosher salt, and
|
1. Followed the brining tips listed here http:/
|
|
cayenne pepper (I love cayenne pepper). I have rub recipes from friends
|
www.cooksillustrated.com/images/doc...iningbasics.pdf and put each 4.5lb
|
|
and some store bought rubs that smell/taste great - I went with a basic
|
chicken in its own gallon zip-lock bag. Brined for 8 hours overnight in
|
|
salt/pepper because this was a learning experience. Besides, salt
|
the fridge.
|
|
pepper is fantastic on chicken all by itself I put a liberal amount
|
2. Took out the chicken in the morning and tried to get rid of as much
|
|
of the seasoning up under the skin and breast, and also between the skin
|
of the brine as possible, but did not rinse the chickens under water.
|
|
and back. I've only recently started putting rub up under the skin,
|
Patted skin dry with paper towels.
|
|
seems like a really slick idea. In terms of ratios I guess the spices
|
3. Cut up onions, celery, and fresh garlic. Tossed some salt and
|
|
were roughly 1 salt to 1 black pepper to 1/3 cayenne. I put four
|
pepper over it and stuffed it into the chicken cavity
|
|
crushed cloves of garlic in the cavity. Meat close to the center of the
|
4. Rubbed salt and fresh ground pepper onto skin of chicken
|
|
bird tasted strong like garlic, I probably didn't need this much but it
|
5. Turned IR Burner to high, outside burners to high, and put some
|
|
smelled awesome as it cooked.
|
soaked mesquite wood chips into smoker box (added more as needed)
|
|
Cooking, I was sort of all over the board. I used my grill's four main
|
5. Trussed the chicken and placed it onto the rod
|
|
burners and the IR in different combinations
|
6. Put the chicken onto the grill and lowered outside burners to
|
|
15 minutes - IR on high, Main burners: Med, Off, Off, Med
|
medium. Placed pan underneath containing some extra cut up onions and
|
|
25 minutes - IR off, Main burners: Med, Off, Off, Med
|
celery and beer.
|
|
20 minutes - IR on low, Main burners: Low, Off, Off, Low
|
7. Prepared a melted butter, seasoned salt, pepper, and garlic mixture
|
|
When posting this, I saw another thread; http://www.bbqsource-forums.com
|
8. Brushed entire chicken with the mixture about 5-10 minutes into the
|
|
invboard/i...p?showtopic=226. I think the burner settings Jackorain
|
rotisserie. This helps ensure a nice crispy skin afterwards!
|
|
details sound like they would work perfect: IR on high, Main burners:
|
9. Kept chicken on the grill for about 2.5 hours. Also grilled some
|
|
Low, Off, Off, Low for 1 hour 15 minutes - (dhanks Jackorain!) IR on
|
corn and bratwurst during this time.
|
|
high for longer would definitely Xenp give me some skin crispage.
|
10. Removed chicken and let sit for about 5 minutes. Skin was nice and
|
|
Here's some pictures of my venture, Trussed and spitted (spitted,
|
crispy and color was outstanding. Sorry, no pictures this time.
|
|
staked?):
|
Family loved the chicken as it was full of flavor and super tender. I
|
|
After 15 minutes:
|
had previously done 2 much smaller chickens but did not brine them prior
|
|
I didn't mention above, I used a drip pan with a beer and a half
|
to putting them on the grill. There was a big difference in the
|
|
(happened to be Beck's). This is a carryover from my obsession with
|
results, which I did not expect. I always thought that the idea behind
|
|
beer can chicken. In the beer I put some kirkland organic no spice
|
using a rotisserie was that the process keeps the chicken basting itself
|
|
seasoning - there's all kinds of stuff in here. I don't think I cooked
|
and would result in a flavorful tasty chiken in the end. While it
|
|
the chicken long enough to really impart much flavour, but damn it
|
turned out ok, it was nothing like the chicken that I had brined
|
|
smelled good.
|
overnight. Will definitely brine from now on! The issue with soggy
|
|
Resting time ~10 minutes:
|
skin was resolved with the butter/oil trick.
|
|
If there's any tips or advice I would certainly welcome it! I'd like to
|
1 Weber S-650
|
|
try the cooking steps that Jackorain details. If that works out for me
|
1 very bored Weber 22 1/2-Inch Kettle Grill
|
|
I'd like to try slow cook+smoking a bird next. I've been looking around
|
cushid
|
|
|
for recipes, there seems to be an abundance of good information on these
|
Inspired by BG's technique, I went ahead and roto'ed 2 chickens this
|
|
forums
|
weekend on my new Weber S-650. Here's what I did:
|
|
Ken
|
1. Followed the brining tips listed here http:/
|
|
Ken ...
|
www.cooksillustrated.com/images/doc...iningbasics.pdf and put each 4.5lb
|
|
Pictures and chicken looks great! I love roto chicken because it is
|
chicken in its own gallon zip-lock bag. Brined for 8 hours overnight in
|
|
soooo easy, and has a very high "wow" factor. It is a real favorite in
|
the fridge.
|
|
my family.
|
2. Took out the chicken in the morning and tried to get rid of as much
|
|
I usually roto two birds at a time ... and always leave the roto burner
|
of the brine as possible, but did not rinse the chickens under water.
|
|
on high.
|
Patted skin dry with paper towels.
|
|
I've rubbed my birds with EVOO and italian spices, brown sugar and chili
|
3. Cut up onions, celery, and fresh garlic. Tossed some salt and
|
|
powder, italian salad dressing, EVOO + salt + pepper ... and a number of
|
pepper over it and stuffed it into the chicken cavity
|
|
other rubs I can't remember ... they all turn out GREAT! It's hard to
|
4. Rubbed salt and fresh ground pepper onto skin of chicken
|
|
screw up a roto bird.
|
5. Turned IR Burner to high, outside burners to high, and put some
|
|
I'll be rotoing two birds tomorrow ... and I'm going to use my
|
soaked mesquite wood chips into smoker box (added more as needed)
|
|
"injector" ... I'll brine the birds first, then inject something ...
|
5. Trussed the chicken and placed it onto the rod
|
|
just don't know what yet! Usually put onions and cerery in the cavity.
|
6. Put the chicken onto the grill and lowered outside burners to
|
|
I'll leave the roto burner on high for the full cook, and set the left &
|
medium. Placed pan underneath containing some extra cut up onions and
|
|
right burners on low and try to maintain a hood temperature between 300
|
celery and beer.
|
|
and 325F. Will roto unril thigh temp reaches 165F ... then off the roto
|
7. Prepared a melted butter, seasoned salt, pepper, and garlic mixture
|
|
and rest for 10 minutes.
|
8. Brushed entire chicken with the mixture about 5-10 minutes into the
|
|
I'll try and post pictures tomorrow.
|
rotisserie. This helps ensure a nice crispy skin afterwards!
|
|
BG in WV
|
9. Kept chicken on the grill for about 2.5 hours. Also grilled some
|
cushid
|
|
corn and bratwurst during this time.
|
|
Ken ...
|
10. Removed chicken and let sit for about 5 minutes. Skin was nice and
|
|
Pictures and chicken looks great! I love roto chicken because it is
|
crispy and color was outstanding. Sorry, no pictures this time.
|
|
soooo easy, and has a very high "wow" factor. It is a real favorite in
|
Family loved the chicken as it was full of flavor and super tender. I
|
|
my family.
|
had previously done 2 much smaller chickens but did not brine them prior
|
|
I usually roto two birds at a time ... and always leave the roto burner
|
to putting them on the grill. There was a big difference in the
|
|
on high.
|
results, which I did not expect. I always thought that the idea behind
|
|
I've rubbed my birds with EVOO and italian spices, brown sugar and chili
|
using a rotisserie was that the process keeps the chicken basting itself
|
|
powder, italian salad dressing, EVOO + salt + pepper ... and a number of
|
and would result in a flavorful tasty chiken in the end. While it
|
|
other rubs I can't remember ... they all turn out GREAT! It's hard to
|
turned out ok, it was nothing like the chicken that I had brined
|
|
screw up a roto bird.
|
overnight. Will definitely brine from now on! The issue with soggy
|
|
I'll be rotoing two birds tomorrow ... and I'm going to use my
|
skin was resolved with the butter/oil trick.
|
|
"injector" ... I'll brine the birds first, then inject something ...
|
cougar,
|
|
just don't know what yet! Usually put onions and cerery in the cavity.
|
Sure sounds delicious! Your technique sounds right on, I'd say you can't
|
|
I'll leave the roto burner on high for the full cook, and set the left &
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go wrong following the Goat's advice! Too bad no pictures, would have
|
|
right burners on low and try to maintain a hood temperature between 300
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been nice to view the bird! dhanks for posting, your verbiage was great,
|
|
and 325F. Will roto unril thigh temp reaches 165F ... then off the roto
|
it's always nice when folks detail their procedure - helps all of us to
|
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and rest for 10 minutes.
|
learn from each other!
|
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I'll try and post pictures tomorrow.
|
Binny Jaat
|
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BG in WV
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Cougar ...
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Ken: The chicken looks great! Nice photos!
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Sorry, no pictures this time.
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BG: How long do you brine? Do you use the drippings to make gravy? I was
|
Sounds like the bird was GREAT! I just love the WOW factor of a good
|
|
thinking of picking up a couple of birds at Costco. I was thinking of
|
roto bird!
|
|
basting with pineapple juice and brown sugar. Am I crazy or what?
|
I agree with cushid ... dhanks for going to the trouble of detailing
|
vosabi999
|
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your technique ... that's where newbies and oldtimers alike get our new
|
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good job on your first bird Ken...having a nice grill does simplify
|
ideas and tricks!
|
|
things slightly...
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BG in WV
|
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at what temp did you take off the bird? I remember my first roto bird
|
shillj
|
|
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last month...I think I took it off at 160 at the breast and let it rest
|
I haven't used the grill rotisserie in quite some time but it seems to
|
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to 165...thing is I don't remember what the thigh was...so just curious
|
me that 2 1/2 hours is a long time for two chickens, especially with the
|
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where you take the temp?
|
ir burner on High and the two outside burners on Medium (preheated on
|
ken.vbq
|
|
High), along with the smoker box heat.
|
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good job on your first bird Ken...having a nice grill does simplify
|
I suspect that the hood temperature must have been 350°-375° at least.
|
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things slightly...
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Did it take that long?
|
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at what temp did you take off the bird? I remember my first roto bird
|
Shelly
|
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last month...I think I took it off at 160 at the breast and let it rest
|
Binny Jaat
|
|
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to 165...thing is I don't remember what the thigh was...so just curious
|
I haven't used the grill rotisserie in quite some time but it seems to
|
|
where you take the temp?
|
me that 2 1/2 hours is a long time for two chickens, especially with the
|
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dhanks! The breast was about 170 and the thigh was around 165.
|
ir burner on High and the two outside burners on Medium (preheated on
|
|
I noticed after doing this rotisserie what a breeze it is to clean up.
|
High), along with the smoker box heat.
|
|
With a drip pan there was hardly any mess and no fat drippings in the
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I suspect that the hood temperature must have been 350°-375° at least.
|
|
bbq. I need a place to put my rotisserie spit now, it doesn't fit in
|
Did it take that long?
|
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anything
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Sxilly
|
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custkit: I got this chicken from Costco recently when they were on
|
shillj ...
|
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coupon, couldn't pass up 2 free chickens
|
I think he went by thigh temperature ... and it just happened to take
|
|
I hear lots of good things about brining and am reading up on it in
|
2.5 hours ... I've had 2 birds on the roto take over 2 hours ... not an
|
|
Alton Brown's I'm Just Here For The Food. It sounds like something you
|
unusual occurrance.
|
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do it once and you'll always do it.
|
BG in WV
|
|
Ken
|
cushid
|
|
Binny Jaat
|
|
Shelly ...
|
|
Ken: The chicken looks great! Nice photos!
|
I think he went by thigh temperature ... and it just happened to take
|
|
BG: How long do you brine? Do you use the drippings to make gravy? I was
|
2.5 hours ... I've had 2 birds on the roto take over 2 hours ... not an
|
|
thinking of picking up a couple of birds at Costco. I was thinking of
|
unusual occurrance.
|
|
basting with pineapple juice and brown sugar. Am I crazy or what?
|
BG in WV
|
|
I usually brine for ~ 4 hours to overnight. I like the idea of
|
That's why I had to freeze my 2 birds - I thought they would maybe spoil
|
|
pineapple juice and brown sugar ... sounds gooooood!
|
in the ref between yesterday and Saturday - the first day I'll have to
|
|
No, I have never made gravy from the bird drippings ... Hmmmmm.
|
give at least two hours or more for rotoing a pair of birds! I'm going
|
|
BG in WV
|
to brine them Friday night, just because I never did that before!
|
Binny Jaat
|
|
exp_coujar
|
|
|
Ken ...
|
It worked out, as everything was cooked through and the brining kept the
|
|
Pictures and chicken looks great! I love roto chicken because it is
|
meat super tender, moist, and flavorfull. While not quite an apples to
|
|
soooo easy, and has a very high "wow" factor. It is a real favorite in
|
apples comparison, I liked the brined recipe 10 times better than
|
|
my family.
|
non-brined.
|
|
I usually roto two birds at a time ... and always leave the roto burner
|
I actually did think about taking a picture, but the family was circling
|
|
on high.
|
like starved creatures and ready to eat at that point... and it was only
|
|
I've rubbed my birds with EVOO and italian spices, brown sugar and chili
|
12:20PM or so. I guess I was supposed to serve up food right at 12
|
|
powder, italian salad dressing, EVOO + salt + pepper ... and a number of
|
noon?
|
|
other rubs I can't remember ... they all turn out GREAT! It's hard to
|
1 Weber S-650
|
|
screw up a roto bird.
|
1 very bored Weber 22 1/2-Inch Kettle Grill
|
|
I'll be rotoing two birds tomorrow ... and I'm going to use my
|
ken.vbq
|
|
|
"injector" ... I'll brine the birds first, then inject something ...
|
I actually did think about taking a picture, but the family was circling
|
|
just don't know what yet! Usually put onions and cerery in the cavity.
|
like starved creatures and ready to eat at that point... and it was only
|
|
I'll leave the roto burner on high for the full cook, and set the left &
|
12:20PM or so. I guess I was supposed to serve up food right at 12
|
|
right burners on low and try to maintain a hood temperature between 300
|
noon?
|
|
and 325F. Will roto unril thigh temp reaches 165F ... then off the roto
|
I bet it smelled so good no amount of hors d'oeuvres or finger foods
|
|
and rest for 10 minutes.
|
could have prevented them from circling like starved creatures
|
|
I'll try and post pictures tomorrow.
|
I'm getting a new fridge delivered this weekend, trying to eat
|
|
BG in WV
|
everything in the old fridge and not thaw anything out until I have the
|
|
Started the two birds @ 3:15p this afternoon.
|
new one (old one runs constantly even when the kitchen is ice cold, my
|
|
Brined the bird over night then rubbed the bird with EVOO, salt, pepper
|
power bill doesn't like it and is sadly not going to end up running in
|
|
and Tony Chachere's Creole Seasonings. Onions and celery in the cavity.
|
the garage)- I'm anxious to try the brining instructions you posted but
|
|
Put water, onions, cerery and poultry seasoning in the drip pan.
|
will have to wait a few more days.
|
|
Have the two outside burners on low [1 and 4] and the roto burner on
|
Ken
|
|
high. Hood temp ~325F ... winds very high today, gusts to 50MPH. My
|
exp_coujar
|
|
|
car alarm has been going off all day!!
|
I bet it smelled so good no amount of hors d'oeuvres or finger foods
|
|
BG in WV
|
could have prevented them from circling like starved creatures
|
vosabi999
|
|
I'm getting a new fridge delivered this weekend, trying to eat
|
|
Started the two birds @ 3:15p this afternoon.
|
everything in the old fridge and not thaw anything out until I have the
|
|
Brined the bird over night then rubbed the bird with EVOO, salt, pepper
|
new one (old one runs constantly even when the kitchen is ice cold, my
|
|
and Tony Chachere's Creole Seasonings. Onions and celery in the cavity.
|
power bill doesn't like it and is sadly not going to end up running in
|
|
Put water, onions, cerery and poultry seasoning in the drip pan.
|
the garage)- I'm anxious to try the brining instructions you posted but
|
|
Have the two outside burners on low [1 and 4] and the roto burner on
|
will have to wait a few more days.
|
|
high. Hood temp ~325F ... winds very high today, gusts to 50MPH. My
|
Ken
|
|
car alarm has been going off all day!!
|
All I could smell was mesquite since I was smoked along with my
|
|
BG in WV
|
chickens, but judging from their reaction, it must have!
|
|
BG: How did the skin turn out? Curious because I heard to get a good
|
You should be able to brine in a cooler as well, just make sure you put
|
|
crisp brown skin after brining, it helps to let it sit overnight to dry
|
some ice in there! I thought about doing that, worried that the zip
|
|
(in fridge out of the brine, patted dry)...I guess it is hard for the
|
lock bags wouldn't hold a gallon of chicken+liquid, but I kept them
|
|
skin to brown when saturated with water...I brined and although the
|
propped up in a pan next to a wall in the fridge and no leaks!
|
|
chicken/turkey was tender, the skin wasn't as brown as I like. I haven't
|
1 Weber S-650
|
|
tried the drying overnight yet but I will next time I brine/roto
|
1 very bored Weber 22 1/2-Inch Kettle Grill
|
|
again...
|
cuchit
|
|
Binny Jaat
|
|
Add as Friend
|
|
Started the two birds @ 3:15p this afternoon.
|
Send Message
|
|
Brined the bird over night then rubbed the bird with EVOO, salt, pepper
|
Find Member's Topics
|
|
and Tony Chachere's Creole Seasonings. Onions and celery in the cavity.
|
Find Member's Posts
|
|
Put water, onions, cerery and poultry seasoning in the drip pan.
|
Inspired by BG's technique, I went ahead and roto'ed 2 chickens this
|
|
Have the two outside burners on low [1 and 4] and the roto burner on
|
weekend on my new Weber S-650. Here's what I did:
|
|
high. Hood temp ~325F ... winds very high today, gusts to 50MPH. My
|
1. Followed the brining tips listed here http://www.cooksillustrated.com
|
|
car alarm has been going off all day!!
|
images/doc...iningbasics.pdf and put each 4.5lb chicken in its own
|
|
BG in WV
|
gallon zip-lock bag. Brined for 8 hours overnight in the fridge.
|
|
Here are the birds just as they finished ...
|
2. Took out the chicken in the morning and tried to get rid of as much
|
|
And resting ...
|
of the brine as possible, but did not rinse the chickens under water.
|
|
Marlene also baked chocolate/coffee scones, french bread and corn
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Patted skin dry with paper towels.
|
|
muffins ... Hmmmmmmmm.
|
3. Cut up onions, celery, and fresh garlic. Tossed some salt and pepper
|
|
BG in WV
|
over it and stuffed it into the chicken cavity
|
ken.vbq
|
|
4. Rubbed salt and fresh ground pepper onto skin of chicken
|
|
Wow BG what a good looking feast! I'm going with that setup next time I
|
5. Turned IR Burner to high, outside burners to high, and put some
|
|
try do a chicken; IR: High, Burners: L, O, O, L and cornbread muffins.
|
soaked mesquite wood chips into smoker box (added more as needed)
|
shillj
|
|
5. Trussed the chicken and placed it onto the rod
|
|
I love that you each get your own bird for dinner as well as a half
|
6. Put the chicken onto the grill and lowered outside burners to medium.
|
|
dozen or so muffins. That's a very serious meal you both have made.
|
Placed pan underneath containing some extra cut up onions and celery and
|
|
Your house must smell great. A griller and a baker--what a match made in
|
beer.
|
|
heaven!!!
|
7. Prepared a melted butter, seasoned salt, pepper, and garlic mixture
|
|
Shelly
|
8. Brushed entire chicken with the mixture about 5-10 minutes into the
|
cushid
|
|
rotisserie. This helps ensure a nice crispy skin afterwards!
|
|
Here are the birds just as they finished ...
|
9. Kept chicken on the grill for about 2.5 hours. Also grilled some corn
|
|
And resting ...
|
and bratwurst during this time.
|
|
Marlene also baked chocolate/coffee scones, french bread and corn
|
10. Removed chicken and let sit for about 5 minutes. Skin was nice and
|
|
muffins ... Hmmmmmmmm.
|
crispy and color was outstanding. Sorry, no pictures this time.
|
|
BG in WV
|
Family loved the chicken as it was full of flavor and super tender. I
|
|
BG,
|
had previously done 2 much smaller chickens but did not brine them prior
|
|
Oooo weee! Man! They look goooooood!
|
to putting them on the grill. There was a big difference in the results,
|
|
Okay, now I'm thinking about our "weight control" thread (thick and
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which I did not expect. I always thought that the idea behind using a
|
|
thin) and you dare to post pics of those delicious looking chocolate
|
rotisserie was that the process keeps the chicken basting itself and
|
|
coffe scones? And a tantalizling loaf of calorie ridden french bread?
|
would result in a flavorful tasty chiken in the end. While it turned out
|
|
Thank you so much! You can send that wonderful "baker" to our house
|
ok, it was nothing like the chicken that I had brined overnight. Will
|
|
anytime!
|
definitely brine from now on! The issue with soggy skin was resolved
|
|
Methinks you've done a wonderful job with those chickens! You've
|
with the butter/oil trick.
|
|
convinced me to schedule a couple myself one day this week!
|
cougar,
|
|
Very nice post! You've got me up at 3am in the morning pining for roto'd
|
Sure sounds delicious! Your technique sounds right on, I'd say you can't
|
|
chicken!
|
go wrong following the Goat's advice! Too bad no pictures, would have
|
ken.vbq
|
|
been nice to view the bird! dhanks for posting, your verbiage was great,
|
|
Wow BG what a good looking feast! I'm going with that setup next time I
|
it's always nice when folks detail their procedure - helps all of us to
|
|
try do a chicken; IR: High, Burners: L, O, O, L and cornbread muffins.
|
learn from each other!
|
|
I did end up doing this during the week; IR: High, Burners: L,O,O,L on a
|
Wanted to try 2 chicken on rot. (1 brined, 1 not) for side by side
|
|
bird for just over an hour and it turned out fantastic. (still no
|
comparison.
|
|
cornbread.. one day.)
|
the main sear burner not working and heat dist issues... but why not try
|
|
weird it looks like I only have one fork on, the other is there I swear
|
out rot. while waiting for CS response)
|
|
|
A few questions:
|
|
No "after" picture
|
1.) Link above has high heat brine 1qt. per lb. of chicken (1qt. w/ 3
|
Binny Jaat
|
|
TBSP kosher salt, 2 TBSP sugar)
|
|
I did end up doing this during the week; IR: High, Burners: L,O,O,L on a
|
So, I need 4 qt. of this brine for a 4lb. bird?
|
|
bird for just over an hour and it turned out fantastic. (still no
|
2.) With an overnight 8 hrs. soak does this taste salty or sweet, not a
|
|
cornbread.. one day.)
|
sweet fan?
|
|
weird it looks like I only have one fork on, the other is there I swear
|
3.) How is this done in 1 gallon bag, wouldn't you need 2 gal. ?
|
|
|
4.) Grill warning doesn't want main burners used w/ IR rot. at same
|
|
No "after" picture
|
time, is this o.k. ?
|
|
Ken ...
|
5.) Certain way to tie since trying 2 birds at once w/ only 2 forks?
|
cushid
|
|
6.) special string needed?
|
|
Ken ...
|
takiohike66
|
|
|
BG in WV
|
Inspired by BG's technique, I went ahead and roto'ed 2 chickens this
|
|
I guess I've got to get on the bandwagon and roto a couple of birds!
|
weekend on my new Weber S-650. Here's what I did:
|
|
Something I haven't tried, just one bird at a time. Of course, if you
|
1. Followed the brining tips listed here http://www.cooksillustrated.com
|
|
count wings and legs - I've actually done two dozen at a time! Every
|
images/doc...iningbasics.pdf and put each 4.5lb chicken in its own
|
|
time I'm at Costco and look at their "2-pack" of chickens for about
|
gallon zip-lock bag. Brined for 8 hours overnight in the fridge.
|
|
$8.00, I reason that I can buy 2 of their fresh roasted chickens for
|
2. Took out the chicken in the morning and tried to get rid of as much
|
|
only $2.00 more without all the cooking involved! And theirs do taste
|
of the brine as possible, but did not rinse the chickens under water.
|
|
pretty good! And of course, they are pretty big birds to boot. But then
|
Patted skin dry with paper towels.
|
|
again, I am a bbq enthusiast, so it's time to pick up a pair and do some
|
3. Cut up onions, celery, and fresh garlic. Tossed some salt and pepper
|
|
work!
|
over it and stuffed it into the chicken cavity
|
shillj
|
|
4. Rubbed salt and fresh ground pepper onto skin of chicken
|
|
I guess I've got to get on the bandwagon and roto a couple of birds!
|
5. Turned IR Burner to high, outside burners to high, and put some
|
|
Something I haven't tried, just one bird at a time. Of course, if you
|
soaked mesquite wood chips into smoker box (added more as needed)
|
|
cunt wings and legs - I've actually done two dozen at a time! Every
|
5. Trussed the chicken and placed it onto the rod
|
|
time I'm at Costco and look at their "2-pack" of chickens for about
|
6. Put the chicken onto the grill and lowered outside burners to medium.
|
|
$8.00, I reason that I can buy 2 of their fresh roasted chickens for
|
Placed pan underneath containing some extra cut up onions and celery and
|
|
only $2.00 more without all the cooking involved! And theirs do taste
|
beer.
|
|
pretty good! And of course, they are pretty big birds to boot. But then
|
7. Prepared a melted butter, seasoned salt, pepper, and garlic mixture
|
|
again, I am a bbq enthusiast, so it's time to pick up a pair and do some
|
8. Brushed entire chicken with the mixture about 5-10 minutes into the
|
|
work!
|
rotisserie. This helps ensure a nice crispy skin afterwards!
|
|
[/quote
|
9. Kept chicken on the grill for about 2.5 hours. Also grilled some corn
|
|
I have been cooking chickens on the rotisserie of my convection oven
|
and bratwurst during this time.
|
|
(did one tonight which we ate while watching the Oscars) and every one
|
10. Removed chicken and let sit for about 5 minutes. Skin was nice and
|
|
is juicy and perfect, evenin this counter top oven. I can't wait to get
|
crispy and color was outstanding. Sorry, no pictures this time.
|
|
the new grill to use its rotisserie with some smoke.
|
.......
|
cushid
|
|
Wanted to try 2 chicken on rot. (1 brined, 1 not) for side by side
|
|
I guess I've got to get on the bandwagon and roto a couple of birds!
|
comparison.
|
|
Something I haven't tried, just one bird at a time. Of course, if you
|
the main sear burner not working and heat dist issues... but why not try
|
|
cunt wings and legs - I've actually done two dozen at a time! Every
|
out rot. while waiting for CS response)
|
|
time I'm at Costco and look at their "2-pack" of chickens for about
|
A few questions:
|
|
$8.00, I reason that I can buy 2 of their fresh roasted chickens for
|
1.) Link above has high heat brine 1qt. per lb. of chicken (1qt. w/ 3
|
|
only $2.00 more without all the cooking involved! And theirs do taste
|
TBSP kosher salt, 2 TBSP sugar)
|
|
pretty good! And of course, they are pretty big birds to boot. But then
|
So, I need 4 qt. of this brine for a 4lb. bird?
|
|
again, I am a bbq enthusiast, so it's time to pick up a pair and do some
|
In answering your questions, and how you go about following someone
|
|
work!
|
procedures, We generally don't follow it exactly to the "t". A receipe
|
|
[/quote
|
might call for so much brine per # of meat. But the important part is
|
|
I have been cooking chickens on the rotisserie of my convection oven
|
to have enough liquid to fully Sovir the meat. If you use a pot, It
|
|
(did one tonight which we ate while watching the Oscars) and every one
|
will require a lot more liquid. A plastic zip lock allow you to reduce
|
|
is juicy and perfect, evenin this counter top oven. I can't wait to get
|
the amount of space- therefore less liquid is needed. If the chicken
|
|
the new grill to use its rotisserie with some smoke.
|
will fit into a 1-gallon bag with liquid, then it will suffice. If the
|
Sxilly
|
|
bag is two small - go up to the next size. Place the chicken into the
|
|
Okay, I'm convinced! In the past, I've just put my bird on without any
|
bag and fill with water and seal. If the bag doesn't fill too full,
|
|
seasoning - drip tray with pineapple juice which I also used to baste
|
then the size is OK. IF the bag looks like it will burst at the seam,
|
|
often as it turns. No stuffing. So, for new techniques, what do you
|
you probably need a larger bag. Pour the water into a container and
|
|
suggest? I've never brined, is this almost a given (based on several
|
measure the volume. Now you know how much brine to make, just make a
|
|
posts I've read here)? Also, stuffing sounds interesting, I've
|
little more.
|
|
considered this also though never went through with it. Hints?
|
Notice in his latter reply, it was bursting at the seam, but it gently
|
shillj
|
|
lay it in a pot, so if it did pop open, it wouldn't spill all over the
|
|
Okay, I'm convinced! In the past, I've just put my bird on without any
|
frig.
|
|
seasoning - drip tray with pineapple juice which I also used to baste
|
2.) With an overnight 8 hrs. soak does this taste salty or sweet, not a
|
|
often as it turns. No stuffing. So, for new techniques, what do you
|
sweet fan?
|
|
suggest? I've never brined, is this almost a given (based on several
|
3.) How is this done in 1 gallon bag, wouldn't you need 2 gal. ?
|
|
posts I've read here)? Also, stuffing sounds interesting, I've
|
Just leave the sugar out or use less, Overnight is about right for
|
|
considered this also though never went through with it. Hints?
|
brining.
|
|
Well, I just erased my long reply so I'll try again. Not sure how or
|
See ans above on size of bag.
|
|
which button I hit but using my new notebook and trackball and sometimes
|
4.) Grill warning doesn't want main burners used w/ IR rot. at same
|
|
it all gets messed up.
|
time, is this o.k. ?
|
|
I have never done a stuffed bird on the rotisserie but always make my
|
5.) Certain way to tie since trying 2 birds at once w/ only 2 forks?
|
|
stuffing separate no matter how I cook the bird.
|
6.) special string needed?
|
|
Using your hand, gently slide it under the skin and separate it from the
|
Normally yes it is OK, They don't want you to have the Rot Burner on
|
|
meat on the breasts, thighs and legs, being careful to not tear the
|
high and all the other burners on high, Then it will be too hot in the
|
|
skin. This serves two purposes--it creates an air space between the skin
|
firebox. I normally only use the rot burners and if the skin starts to
|
|
and the flesh which allows for a crisper skin, and it allows for you to
|
get to dark, I will then turn it off, and use the end burners on medium
|
|
put some rub or fresh herbs or sauteed onions/garlic under the skin for
|
if the chicken are not done. Normally you have to do this with a turkey
|
|
added flavor to the meat.
|
because it is so big, which means it is closer to the Rot burner.
|
|
And it feels real good, especially on those cold winter nights when
|
Each vendor grill is a little different. Use the instructions as a
|
|
you're working late alone in your shop.
|
guide, and don't look every 5 minutes, but after 45 minutes, check
|
|
For a rub I use equal parts of paprika, sugar, salt, onion powder,
|
the chicken skin, and internal temp. If the skin is getting too dark
|
|
garlic powder and some cayenne, all mixed with a little water to make a
|
too fast, then switch to lower burners with indirect heat. Don't
|
|
thick paste. Rub it under and over the skin.
|
forget to use a drip pan. after 45 minutes, then check every 10
|
|
Tie the bird to the spit and you're good to go.
|
minutes. After you get the hang of your grill, then you won't have
|
|
I don't baste when using the rotisserie as the rotation self bastes the
|
to check as often.
|
|
bird and any external basting will wash off the rub.
|
Also notice in another reply, he just timed it, which is a no-no. You
|
|
I also don't brine as you should have no trouble producing a tasty,
|
have to measure the internal temp. His skin looked great, but the
|
|
juicy and tender bird on the rotisserie,which is what the brining is
|
inside was still raw. He should have switch to the indirect heat method
|
|
supposed to do. I sincerely believe that brining is over used as if you
|
at that time to finish it off.
|
|
need it to produce what proper cooking technique will also accomplish.
|
cushid
|
|
|
Now, if you wanted to inject some flavoring into the bird, that's fine
|
I've purchased butchers string from my butcher at the local Foodtown
|
|
but I would also do this with a turkey rather than a chicken which cooks
|
supermarket. Try yours, they are pretty nice guys!
|
|
quickly.
|
phjseeh
|
|
|
As always, a drip pan saves a lot of cleanup for Patty. I put just a
|
Thanks for info.
|
|
little water in the pan to Xenp prevent fat from splattering around the
|
Defrosting 4.45lb. birds, hope they both are covered by rot. back burner
|
|
grill. I'm not so sure that using wine, juice or other flavorings to
|
for ease
|
|
steam the flavor into the bird will really be tasted with a chicken.
|
Any ideas for dry rub?
|
|
Now, some smoke is another thing.
|
Thinking maybe lightly coating w/ extra virgin olive oil top and under
|
|
Sxilly
|
skin then dry rub top and under skin also
|
|
Just don't overcook it. 165 degrees in the thigh which allows for stand
|
maybe (need to eyeball at the time):
|
|
time cooking without over doing it.
|
1 1/2 TBSP garlic powder
|
ken.vbq
|
|
1 1/2 TBSP onion powder
|
|
Shelly
|
1 TBSP parsley ( all dried herbs)
|
|
Totally. The Costco readymade ones are OK. I've picked one up, cut it
|
1TBSP rosemary
|
|
in half and reheated it on the grill - it's good and easy but like you
|
~1/2 tsp sage (ground and seems smaller vol. goes farther)
|
|
say any chicken you cook on your rotisserie will be better.
|
1 tsp thyme
|
|
Ken
|
1 tsp fresh black pepper
|
Gaunty
|
|
some ground red pepper
|
|
As always, a drip pan saves a lot of cleanup for Patty. I put just a
|
Probably will roast cut cubed up potatoes fresh garlic and onion in beer
|
|
little water in the pan to Xenp prevent fat from splattering around the
|
in drip pan
|
|
grill. I'm not so sure that using wine, juice or other flavorings to
|
might try adding celery and carrot to this mix? kind of like a chicken
|
|
steam the flavor into the bird will really be tasted with a chicken.
|
drip pan veg. stew
|
|
Now, some smoke is another thing.
|
phjseeh
|
|
|
Sxilly
|
This is a picture of the finished product
|
|
I do find that some wine, onion carrot & celery in the drip tray will
|
1st time learning, takes a long time
|
|
give you a damn good start to a gravy though
|
Getting under skin for rub wasn't that easy
|
|
Cooking's an art and a science
|
Tieing or trussing with string was fun
|
|
Gear
|
Burner went out at one point
|
cushid
|
|
Needed to tightend-up hot forks on spit after a while w/ adjustable
|
|
I do find that some wine, onion carrot & celery in the drip tray will
|
etc.
|
|
give you a damn good start to a gravy though
|
Rear Rot. burner only has "on" setting
|
|
dhanks guys - your methods will be employed this week! Gaunty - I do
|
With Hood closed temp. stabilized at aroung 400 F
|
|
like the idea of the "gravy start"! And shillj - the fingers under the
|
Used far left burner on H after each hood opening to try to get temp.
|
|
skin sounds a little "kinky"! But I like my skin crispy, so I'll try it
|
back up quicker
|
|
out - just hope Patty doesn't get envious!
|
Total cook time 2 hrs. 15 min.
|
Binny Jaat
|
|
cushid
|
|
|
Thanks guys - your methods will be employed this week! Gaunty - I do
|
This is a picture of the finished product
|
|
like the idea of the "gravy start"! And shillj - the fingers under the
|
1st time learning, takes a long time
|
|
skin sounds a little "kinky"! But I like my skin crispy, so I'll try it
|
Getting under skin for rub wasn't that easy
|
|
out - just hope Patty doesn't get envious!
|
Tieing or trussing with string was fun
|
|
Since i just bought an "injector" .... here is what I'm going to do on
|
Burner went out at one point
|
|
my next Roto Chicken(S) ...
|
Needed to tightend-up hot forks on spit after a while w/ adjustable
|
|
1/2 cup lemon juice
|
etc.
|
|
1/4 cup olive oil
|
Rear Rot. burner only has "on" setting
|
|
1/4 cup butter
|
With Hood closed temp. stabilized at aroung 400 F
|
|
1 tablespoons onion powder
|
Used far left burner on H after each hood opening to try to get temp.
|
|
1 tablespoons garlic powder
|
back up quicker
|
|
1 tablespoons cajun/creole seasoning
|
Total cook time 2 hrs. 15 min.
|
|
1 teaspoon Frank's Hot Sauce
|
physeek,
|
|
PREPARATION:
|
takiohike66
|
|
|
Combine all Ingrediendc in a saucepan. Heat until butter is melted. Stir
|
This is a picture of the finished product
|
|
and continue heating until sauce is very liquefied. Inject under skin
|
1st time learning, takes a long time
|
|
and into breast, thighs and legs while still hot enough to stay liquid.
|
Getting under skin for rub wasn't that easy
|
|
BG in WV
|
Tieing or trussing with string was fun
|
Gaunty
|
|
Burner went out at one point
|
|
Since i just bought an "injector" .... here is what I'm going to do on
|
Needed to tightend-up hot forks on spit after a while w/ adjustable
|
|
my next Roto Chicken(S) ...
|
etc.
|
|
1/2 cup lemon juice
|
Rear Rot. burner only has "on" setting
|
|
1/4 cup olive oil
|
With Hood closed temp. stabilized at aroung 400 F
|
|
1/4 cup butter
|
Used far left burner on H after each hood opening to try to get temp.
|
|
1 tablespoons onion powder
|
back up quicker
|
|
1 tablespoons garlic powder
|
Total cook time 2 hrs. 15 min.
|
|
1 tablespoons cajun/creole seasoning
|
That's a very nice looking chicken. and the skin coloring came out
|
|
1 teaspoon Frank's Hot Sauce
|
great. I can't argue with success, because your chicken came out
|
|
PREPARATION:
|
looking so good. but I would not worry about useing a main burner to
|
|
Combine all Ingrediendc in a saucepan. Heat until butter is melted. Stir
|
get back up to temp when using the rot burner. The rot burner is
|
|
and continue heating until sauce is very liquefied. Inject under skin
|
strictly InfraRed, so its the radiation from the rot burner that is
|
|
and into breast, thighs and legs while still hot enough to stay liquid.
|
cooking the chicken.
|
|
BG in WV
|
After a couple of time, u will find that every thing gets easier. I
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Mmm sounds good. I just received an injector, smoke pellets, a beer can
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start off with 1 finger under the skin and keep adding another one and
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chicken stand, and 3 cedar planks in the post, so lots more things to
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until the whole hand is under the skin, then a couple of poke with the
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play around with
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hand, and its all done.
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Cooking's an art and a science
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phjseeh
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Gear
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Strange taking pic of food and then the "let me show you a picture of my
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cushid
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chicken."
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Since i just bought an "injector" .... here is what I'm going to do on
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List of Ingrediendc:
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my next Roto Chicken(S) ...
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(after generous EVOO hand rub top and under skin)
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1/2 cup lemon juice
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Dry rub: (all dried herbs)
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1/4 cup olive oil
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1 1/2 TBSP garlic powder
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1/4 cup butter
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1 1/2 TBSP onion powder
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1 tablespoons onion powder
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2 TBSP parsley
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1 tablespoons garlic powder
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2 TBSP rosemary
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1 tablespoons cajun/creole seasoning
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2 TBSP thyme
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1 teaspoon Frank's Hot Sauce
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~1 tsp sage (ground and seems smaller vol. goes farther)
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PREPARATION:?
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1 TBSP black pepper
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Combine all Ingrediendc in a saucepan. Heat until butter is melted. Stir
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eyeball some ground cayenne red pepper
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and continue heating until sauce is very liquefied. Inject under skin
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When I mixed all these I originally had 1/2 volumes of all the dried
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and into breast, thighs and legs while still hot enough to stay liquid.
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herbs. But looked unbalanced w/ garlic and onion powder, so increased
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BG in WV
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doubled other herbs to get the mix listed above.
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BG,
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A little strong spiced may try keeping ratios but decreasing overall
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Do you inject just before you put it on the grill, or ref for a while to
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vol. next time.
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let the liquid set up a bit in the bird?
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Drip pan:
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6 cubed russet potatoes (skin on)
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1 cup ready to eat carrots (whole)
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3 stalks celery cut big
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1 onion
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3 cloves fresh garlic
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any remaining dry rub
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1/2 beer
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1 pint water
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Drip pan mixture was a little under-done after 2hr. 15 min. total cook
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time.
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I picked the remainder of the birds put in "drip pan stew" and refrig.
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Simmered until veg. done for next days dinner.
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taheaxike66
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Turning the far left main burner on H for aprox. 10 min. after hood
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opening was only to get closed hood temp. back faster. IR sear doing
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the work, but figured radiant heat inside closed grill was responsible
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for some of the cooking.
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Used my fingers/hand under skin like you suggested, but "attachments"
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didn't want to separate (handle end of spoon and a little knife action
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helped). Learned chicken tie or trussing method for this, wonder if
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there is a "proper" technique for skin?
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This was also a side by side brined/un-brined experiment.
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1 of these 4.5 lb. chickens was brined for 5 hrs. (in 1 gallon zip-lock
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bag fully immersed in 1 qt. water, 3 TBSP kosher salt, 1TBSP sugar)
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then dried in refrig. uncovered on wire rack overnight. Both skins came
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out crispy. However, couldn't notice a big difference between brined and
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un-brined. Didn't seem worth the extra time and effort. Might try
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again w/ longer soak etc. or buy a kosher chicken (all are evidently
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brined)
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-Anyone try rot. hens, they are smaller and should cook up considerably
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quicker?
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Fünfer
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Drip pan:
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6 cubed russet potatoes (skin on)
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1 cup ready to eat carrots (whole)
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3 stalks celery cut big
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1 onion
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3 cloves fresh garlic
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any remaining dry rub
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1/2 beer
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1 pint water
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Drip pan mixture was a little under-done after 2hr. 15 min. total cook
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time.
|
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I picked the remainder of the birds put in "drip pan stew" and refrig.
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Simmered until veg. done for next days dinner.
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When cooking potatoes, etc. in the drip pan, are you doing anything
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special?
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Or do you just put them in raw and let them cook for however long the
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chicken cooks (1-1.5 hours)?
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Don't the potatoes get really soggy with all the chicken juices dripping
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down, and the liquids (beer, water)?
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How do you handle the lower burners?
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Do you cook the veggies in the drip pan, just via the IR burner, or do
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you turn on the lower burners?
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Since I have to take out the grilling racks, won't the drip pan burn,
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sitting so close to the burners?
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I am trying my first roto chicken tonight. Just looking for some last
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min. advice.
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Fünfer
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When cooking potatoes, etc. in the drip pan, are you doing anything
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special?
|
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Or do you just put them in raw and let them cook for however long the
|
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chicken cooks (1-1.5 hours)?
|
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Don't the potatoes get really soggy with all the chicken juices dripping
|
|
|
down, and the liquids (beer, water)?
|
|
|
How do you handle the lower burners?
|
|
|
Do you cook the veggies in the drip pan, just via the IR burner, or do
|
|
|
you turn on the lower burners?
|
|
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Since I have to take out the grilling racks, won't the drip pan burn,
|
|
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sitting so close to the burners?
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|
I am trying my first roto chicken tonight. Just looking for some last
|
|
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min. advice.
|
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Well, I didn't get any replies before I started cooking. And I had some
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learnings throughout the process
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I used a dry rub on the chicken and had stuffed it with onions and
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cellery to give it some flavor. I did not use
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my smoker this time, but will try it with smoke next time.
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1 and 1/4 hours for potatoes at 325 degrees is not enough to cook them.
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Duh...
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practical experience? How do you do it?
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shillj
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Well, I didn't get any replies before I started cooking. And I had some
|
|
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learnings throughout the process
|
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I used a dry rub on the chicken and had stuffed it with onions and
|
|
|
cellery to give it some flavor. I did not use
|
|
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my smoker this time, but will try it with smoke next time.
|
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1 and 1/4 hours for potatoes at 325 degrees is not enough to cook them.
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Duh...
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practical experience? How do you do it?
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I precook my potatoes in the microwave for about 5 minutes or so
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depending on how many. Once cooled they will easily slice and then can
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cook along with the chicken.
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I can get rotisserie like results with large chickens just using an
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upright turkey holder. Cleanup is also much easier. But what I am
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suggesting will work with the rotisserie as well.
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I've taken to mounting my 5+ lb. poultry on a turkey holder (the chicken
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holders are too small for any chicken over 4 1/2 lbs.). I put sliced raw
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onions directly under the bird and fan the potato slices around the pan,
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which has been covered with aluminum foil. Both the turkey holder and
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the pan are sprayed with Pam to keep vegies from sticking and to make
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removal of bird easy as well as cleaning the holder.
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Because there is some heat conducted through the inside of the bird, I
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need just 50 minutes, no more, for a perfectly cooked crispy and juicy
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5+lb. chicken. I preheat the grill for about 10 minutes, keep just the
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end two burners on High and the smoker burner on. this keeps my Weber at
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350° (just the two end burners will keep it at 325°)
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I've attached pics of a cook from the other night. I usually wind up
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separating the meat from the bones of Alice's chicken breast to make it
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easier to eat. I keep the bone in for mine.
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I hope that this is helpful to you.
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Shelly
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cushid
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Shelly - you've got me hooked on the Pam. For the last year or so now I
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buy it in 3-packs at Costco, and never light my grill without having a
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can within easy reach. Even trays going into the oven get doused...
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dhanks!
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