James Lake
TVWBB Emerald Member
I got my rotisserie on Friday and broke it in on Sunday. I followed this Cornell recipe and instead of butterflying the chicken I left them whole and cooked them on the rotisserie.
I trussed the chicken and brined them for 4 hours, please keep in mind this is the first time I trussed anything.
Applied the rub and they went butt-to-butt on the roti:
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I ran the Performer at 400 degrees and basted with Cornell sauce every 10 minutes, I also threw in some mesquite for a little smoke.
20 minutes into the cook, second basting:
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Shortly over an hour the birds are done and ready to rest:
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Rested and ready for carving:
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Plated with rice with cilantro in it, garlic toast and a stout beer.
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The chicken was very moist and flavorful and a big hit with the lady of the house.
Thanks for looking and thank you all for your inspiration and pushing me to cook better.
I trussed the chicken and brined them for 4 hours, please keep in mind this is the first time I trussed anything.
Applied the rub and they went butt-to-butt on the roti:
I ran the Performer at 400 degrees and basted with Cornell sauce every 10 minutes, I also threw in some mesquite for a little smoke.
20 minutes into the cook, second basting:
Shortly over an hour the birds are done and ready to rest:
Rested and ready for carving:
Plated with rice with cilantro in it, garlic toast and a stout beer.
The chicken was very moist and flavorful and a big hit with the lady of the house.
Thanks for looking and thank you all for your inspiration and pushing me to cook better.