After a long fire season, it's nice to be back to charcoal...

[Grant Cunningham]

...because rotisserie chicken on the Genesis, as good as it is, just doesn't taste the same!

(This is "Rotisserie Chicken Brined In Herbs And Buttermilk", from page 202 of Purviance's "New American Barbecue")

 

[BFletcher]

That's a beauty.

 

[Brett-EDH]

You haven’t lost your touch. I’m sure that was spectacular.

 

[Andy Linn]

Man I NEED to setup for catching drippings! That looks fantastic.

 

[Rich Dahl]

Same here Grant, when they lifted the fire restrictions here the next day it was KFC on the performer. That bird looks great, got to get a roti setup for my performer.

 

[Grant Cunningham]

Man I NEED to setup for catching drippings! That looks fantastic.

They are! I'm not usually one for potatoes, but I make an exception for these. Just toss 'em in olive oil and a little salt & pepper (I use Lawry's), and let the drippings do the rest. Yum!

The drip tray is a standard "one-third" size steam table pan, available at any chef/restaurant supply store (and Amazon, of course.)

 

[Joan]

Was going to post the whole recipe, but too much typing for now.

 

[ChrisGariepy]

Looks fantastic

 

[Mike Freel]

Grill on Brother, Grill on!!!!