First chicken on the new rotisserie!

[J Kloeker]

Defenitely room for improvement, but overall came out really good!

Started off with a fresh organic chicken.

Mixed salt, pepper, and lemon zest to coat the bird with.

Halved a head of cabbage and loaded it up with butter, salt, pepper, and hot sauce. Forgot the beer to steam it!!!

Got the old Performer up to temp and loaded her up.

When I took her off after smelling her for almost an hour, saw this.

Next time I'll probably lower the temp or try to spread the coals out further from the chicken so the skin doesnt peel back as much. You can see one of the lemons I had under the skin fell out between the two cabbage halves. No plated pics because I was busy "sampling" everything. I foresee a lot of spinning item on my grill this summer!![/QUOTE]

 

[Todd NC]

Nice and that was a heck of a deal on that rotisserie. The good part of trying to improve is that you always get to eat the results. The color on that bird looks really good.

 

[GGross]

Nice job, looks great

 

[John Solak]

Despite the skin splitting on you, chicken looks great!!! How did the cabbage turn out!!

 

[Svein]

Chicken looks very nice

 

[J Kloeker]

Despite the skin splitting on you, chicken looks great!!! How did the cabbage turn out!!

The taste was really good, but it was a still pretty crunchy because I forgot to put some liquid in it to steam the cabbage. Live and learn!

 

[Ryan P.K.]

Looks like a good meal!

 

[Darren C.]

I like that. And, the cabbage sounds like a great idea. I'll have to try that. Did the bird come out more juicy than a beer can chicken?

 

[NeilH]

Nice looking bird.

 

[Steve Cleveland]

Where did you cook the cabbage at, down by the coals?

 

[J Kloeker]

I like that. And, the cabbage sounds like a great idea. I'll have to try that. Did the bird come out more juicy than a beer can chicken?

I can't say if one way was more juicy or not, I love both ways!

Where did you cook the cabbage at, down by the coals?

Yes, I used fire bricks to hold the coals back. I just put the cabbage between them, under the chicken.

 

[James Lake]

Great looking color on that bird....I bet it tasted GOOD! Next time try trussing the bird, similar to this video.

 

[Enrico Brandizzi]

Great looking bird!

 

[Matt Gard]

I love how juicy chicken is when you cook it on the rotisserie. I'd love to get one for the deal you got yours.

 

[Rich Dahl]

Great first roti bird!

 

[Cliff Bartlett]

Looks great. One of those rotisseries is on my want list.

 

[Mike Coffman]

I love spinning chicken and yours looks great!

 

[John Sp]

J, welcome to the world of rotisserie cooking. Your bird looks great. I love it and it is rapidly becoming my grilling method of choice. I love the cabbage idea - I will be trying that myself real soon.

Regards,

Jon

 

[Tony R]

Nice job!!!
I want a plate.

 

[Brian Dahl]

We really like rotisserie chicken too. I do think it's moister than BC. Yours turned out great. You need to figure a way to funnel the drippings onto the cabbage

and I second what James suggests:

Great looking color on that bird....I bet it tasted GOOD! Next time try trussing the bird, similar to this video.