1st Rotisserie cook on kettle with bonus filet


 
Joe Anshien

Joe Anshien

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I had picked up this used 22" rotisserie and finally got a chance to use it last week. Since I was gilling I found this nice prime filet from Costco and through it on there with the chicken "killing 2 birds with one shot" sort of. We had the steak as it was done first. Plated it up with a sweet potato and cabbage. The chicken was had the next night. The best part of finding and fixing is the grillin' and eatin'.
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That’s kind of an important step, I’d just reduce the salt by half. I’m glad Michael linked that. That’s one of my favorites. Another is cut a lemon and a whole head of garlic in half then salt and pepper the bird inside and out stuff the first half of the lemon in followed by one half of the garlic and, repeat, ending with the second half of the garlic. I didn’t brine that one at all.
 
Timothy F. Lewis said:
That’s kind of an important step, I’d just reduce the salt by half. I’m glad Michael linked that. That’s one of my favorites. Another is cut a lemon and a whole head of garlic in half then salt and pepper the bird inside and out stuff the first half of the lemon in followed by one half of the garlic and, repeat, ending with the second half of the garlic. I didn’t brine that one at all.
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Sounds good. My other favorite is how my mom always made it. Marinate the chicken in about 3/4 good seasons Italian dressing 1/4 ketchup. Really good.
 
Michael Richards said:
Joe,
Great cook! I am hoping to finally get to try my rotisserie out with the same recipe. I hope mine comes out as good as yours.
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I am sure it will be great. It is really quite difficult to mess up a rotisserie chicken. I usually try to keep the temps at 350 - 375 and pull the chicken off at 165-170. I am thinking I really need one of those completely wireless thermometers for Father's day this year;-)
 
Timothy F. Lewis said:
Another is cut a lemon and a whole head of garlic in half then salt and pepper the bird inside and out stuff the first half of the lemon in followed by one half of the garlic and, repeat, ending with the second half of the garlic. I didn’t brine that one at all.
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Tim, tell me more about what to do with this recipe. I would like to make it tomorrow for Easter. Does the lemon get cut in half also? Do I put the garlic and lemon on the spit or just loose inside the bird? Would asalt water brine help it? Any more details?
 
Great cook and I also want one of those wireless thermometers and a roti ring for my performer that I can't use in the summer because of fire restrictions on charcoal...and the beat goes on.
 
Michael, I try to keep things pretty simple when I can. Just sent a PM. But,yep, stick the halves in the cavity, no reason to try to get them on the spit. A brine wouldn’t hurt but, I keep to the KISS method with this one. I’ve just been salting and peppering inside and out.
You’ve got me thinking about one of the first recipes I ever cooked like when I was maybe thirteen. I’ll set one up translating it to the roti and document it.
 
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