DuaneMac
TVWBB Pro
I finally used the vertical roaster stand that I bought a couple months ago! First off let me say that I’m a big rotisserie guy but I think the skin was much crispier using this method.
I went with a lemon-herb flavor. Made a compound butter with fresh rosemary, thyme, minced garlic and lemon zest. Just eyeballed the amounts. Put the mixture under the breast skin and whatever was left got rubbed on the rest of the bird. A couple lemon slices went into the cavity as well.That was it other than the normal S&P seasoning.
Used a full large chimney, kettle ran a steady 325. The bird was about 4.75 lbs., I took it off after 75 minutes and it was perfect. Dry crispy skin and juicy!
Served with TJ’s mushroom risotto, tomatoes and basil with EVOO and a little vinegar.
Here’re some pics.
I went with a lemon-herb flavor. Made a compound butter with fresh rosemary, thyme, minced garlic and lemon zest. Just eyeballed the amounts. Put the mixture under the breast skin and whatever was left got rubbed on the rest of the bird. A couple lemon slices went into the cavity as well.That was it other than the normal S&P seasoning.
Used a full large chimney, kettle ran a steady 325. The bird was about 4.75 lbs., I took it off after 75 minutes and it was perfect. Dry crispy skin and juicy!
Served with TJ’s mushroom risotto, tomatoes and basil with EVOO and a little vinegar.
Here’re some pics.
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