As do I.Originally Posted by Rita Y
Thanks to all for the kind words.
As do I.
"When I die, I'll donate my body to science too see how big my smoke ring is "
Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here.
In honor of your recent return, I'm making Roadside for dinner tonight.
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I know the recipe calls for chicken pieces and a lot of basting. Any tips doing a whole bird on a Rotisserie?
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"There's room for all Gods Creature's.....right next to the mashed potatoes"
WSM 18.5" / FireMagic built-in charcoal grill
Thanks OP for this recipe! I forgot to not put in oil for marinade, and it was still really good! I did baste also ...
I have also been contemplating this recipe for a whole bird on my rotisserie on my Genesis 1000 gasser. I would also like to see some replies to this question.
And for anyone who has done this, some details on the process would be appreciated. I get the recipe for the marinade for roadside chicken, but would like some details on the process of adapting it to a rotisserie on a gasser.
Well, I made this today. FIrst thing grilled in my newly restored Weber Genesis 1000. It came out fabulous. It was certainly a hit with my daughter and her boyfriend. I also cooked three ears of sweet corn and three baked potatoes while the 6 lb chicken was turning.
I marinated without oil for about three hours and cooked it for a bit over three hours before it got to 165. I started the cook down close to 200 but after about an hour, I got the grill temps dialed in to right at 300 degrees using the front burner. I also used a few chunks of cherry wood for the smoke flavor and was tasty and evident in the chicken. I basted it every 30-15 minutes and replaced the wood chunks three times.
I just did my second chicken today. It came out better than the first. I had premade 4 small tin foil packs of cherry wood chips ahead of time and swapped them in as necessary. That helped ensure a really quailty smoke flavor to the chicken. I did make two small mistakes this time however. I marinated the chicken for a few hours ahead of time in the sauce the same as before, but this time I forgot to leave the oil out of the marinade. It did not seem to make a difference. Maybe it was better???? Also, I forgot to put a drip pan under the chicken and didn't realize it until an hour into the cook. Boy, the drippings sure do collect quickly in the drip pan under the grill. I got it put in and didn't seem to cause any real issues.
The wife loved the chicken. Definitely will be looking for some good deals at the grocery store for whole chickens and stocking up for the freezer.
Thanks for the recipe and directions.
HOLY CRAP !!! I haven't logged in, in like FOREVER !!! ...but I logged in today, because I was recommending the site to a Friend who was looking for a smoker, for Christmas...Hi All. I thought I would do a drive by here and post a reply. Glad to see everyone is still making this one. Take care all and happy grilling. Bryan S
TOO COOL to see my Old Friend, Bryan, show back up !!!
Brought back memories...tri tip purchase in Maryland ; pit beef at the Susquehanna Inn !!!
Hope you're well, my Friend !!!
D Larsen...
Weber kettle; WSM; Smokey Joe; Stok gasser (for those quick burger nights <g> ) !
I'm almost done rotisserie-ing my third roadside chicken, and I must give thanks to Bryan for putting up such a great, great recipe! I do whole birds on the roti on a gasser, so I guess my next conquest will be coal but let me just say:
Wow! This is some seriously delicious chicken.
Thank you Bryan!
Slainte!
Tim
A little rainy for the WSM so I'm doing a bunch of chicken legs on the weber gas grill with this marinade. Love vinegar-based marinades and looking forward to this one.
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