It's been a while since a post here, been grilling plenty but been forgetting to take pictures.
Anyways, late last week I decided I wanted to do rotisserie chickens again for a second time. Somehow we managed to turn in one chicken for Kate and I into a 14 person party with 3 chickens. I learned that 3 is definitely the max number you can fit on a single rotisserie. Overall the chicken was great. We had some great sides of corn bread, pasta salad, and coleslaw however I didn't get a chance to snap some pictures of those. For dessert we had blueberry cobbler which was delicious.
This time I didn't brine the chickens...was a mix of being lazy and not having any space for 3 chickens in the fridge. I think they still came out incredibly well and very juicy. The skin was great and everyone really liked them.
Kate's parents swung by on their way home so I had her and her mom truss the birds.
We did 3 different styles. Left was salt, pepper, and rosemary. Center was beer can chicken rub: salt, pepper, paprika, and brown sugar. Right was something called Backyard which was a random spice mix I had from a present. Had garlic, lemon, some herbs, salt and pepper.
Midway or so in the cook. As you can see they barely fit inside, at one point they did knock the lid off.
Post cook:
Overall very very good. I think next time I will add some extra charcoal at the very end to get the temps up above 400 to crisp up the skin even more.
until next time,
Daum
Anyways, late last week I decided I wanted to do rotisserie chickens again for a second time. Somehow we managed to turn in one chicken for Kate and I into a 14 person party with 3 chickens. I learned that 3 is definitely the max number you can fit on a single rotisserie. Overall the chicken was great. We had some great sides of corn bread, pasta salad, and coleslaw however I didn't get a chance to snap some pictures of those. For dessert we had blueberry cobbler which was delicious.
This time I didn't brine the chickens...was a mix of being lazy and not having any space for 3 chickens in the fridge. I think they still came out incredibly well and very juicy. The skin was great and everyone really liked them.
Kate's parents swung by on their way home so I had her and her mom truss the birds.
We did 3 different styles. Left was salt, pepper, and rosemary. Center was beer can chicken rub: salt, pepper, paprika, and brown sugar. Right was something called Backyard which was a random spice mix I had from a present. Had garlic, lemon, some herbs, salt and pepper.
Midway or so in the cook. As you can see they barely fit inside, at one point they did knock the lid off.
Post cook:
Overall very very good. I think next time I will add some extra charcoal at the very end to get the temps up above 400 to crisp up the skin even more.
until next time,
Daum
