Nathaniel Graves
New member
Hi Ladies and Gents!
I bought my first Weber grill (22.5" OTG) just a few months ago and found this fine forum shortly after.
The information here has been an invaluable resource. My game has been elevated tremendously. Thank you all.
I received a Cajun Bandit Rotisserie as a Christmas gift and here is tonight's cook. This thing is perfect for me because I am looking to add a WSM to my arsenal in the near future.
4.5lb Fryer in 24 hour brine in Kosher Salt and brown sugar. I wanted to do this cook in the afternoon but it rained all day Saturday forcing me to cook in the dark, tonight. After the rinse off, pat-dry, air cool in the fridge I applied a little EVOO and Lawry's Rotisserie seasoning.
Rapidfire GO!
Flapper came loose... I used the truss and tuck method that a previous poster suggested by Mike Vrobel here: http://www.youtube.com/watch?v=OW7yfODF3UA
One single tennis ball sized chunk of cherry wood on the coals.
One hour into the cook. Smells good!
Bird's off the fire and resting a short time.
Chicken Breasts
I bought my first Weber grill (22.5" OTG) just a few months ago and found this fine forum shortly after.
The information here has been an invaluable resource. My game has been elevated tremendously. Thank you all.
I received a Cajun Bandit Rotisserie as a Christmas gift and here is tonight's cook. This thing is perfect for me because I am looking to add a WSM to my arsenal in the near future.
4.5lb Fryer in 24 hour brine in Kosher Salt and brown sugar. I wanted to do this cook in the afternoon but it rained all day Saturday forcing me to cook in the dark, tonight. After the rinse off, pat-dry, air cool in the fridge I applied a little EVOO and Lawry's Rotisserie seasoning.
Rapidfire GO!
Flapper came loose... I used the truss and tuck method that a previous poster suggested by Mike Vrobel here: http://www.youtube.com/watch?v=OW7yfODF3UA
One single tennis ball sized chunk of cherry wood on the coals.
One hour into the cook. Smells good!
Bird's off the fire and resting a short time.
Chicken Breasts
