Morning. Treated ourselves to a Weber rotisserie. Tried out with a chicken. Not great result, need advice.
First was able to set up the chicken pretty well. I trussed (think that's the term) nice and tight. The amazon recommended drip pans though were too high so I cut them down and placed on the flavor bars. I think I am going to look for a reusable 1" pan for future use. It was enough to allow chicken to rotate and catch most of the drippings.
Now - think first mistake was using our traditional olive oil/herb marinade. We do this when we grill butterfly chicken - always comes out crispy. But think next time better use a dry rub.
I grilled on a Genesis 3 burner - used a medium - Off - Medium burner setup and had bbq going at about 350F. After 1.5 hrs nice and golden color, inside temp was at 175F. When I took it out, rested about 15 min, and started cutting - the skin just disintegrated - too mushy if that's a good term. Breast, thighs, legs meat were all donee nicey, lots of good moisture. It's the skin that didn't turn out right.
So ... whats the better way to have crispy skin, moist meat using a rotisserie?
Thanks
First was able to set up the chicken pretty well. I trussed (think that's the term) nice and tight. The amazon recommended drip pans though were too high so I cut them down and placed on the flavor bars. I think I am going to look for a reusable 1" pan for future use. It was enough to allow chicken to rotate and catch most of the drippings.
Now - think first mistake was using our traditional olive oil/herb marinade. We do this when we grill butterfly chicken - always comes out crispy. But think next time better use a dry rub.
I grilled on a Genesis 3 burner - used a medium - Off - Medium burner setup and had bbq going at about 350F. After 1.5 hrs nice and golden color, inside temp was at 175F. When I took it out, rested about 15 min, and started cutting - the skin just disintegrated - too mushy if that's a good term. Breast, thighs, legs meat were all donee nicey, lots of good moisture. It's the skin that didn't turn out right.
So ... whats the better way to have crispy skin, moist meat using a rotisserie?
Thanks