John Sp
TVWBB All-Star
Hello All,
This weekend I decided to do a side by side experiment. I prepped two chickens identically and cooked them using two different methods to compare the techniques in terms of how the family reacted to them. I brined two birds (salt, brown sugar, peppercorns, bay leaf, granulated garlic, and dehydrated onion) overnight. I dried them and inserted store bought garlic basil pesto under the skin on the breasts and thighs. I trussed one for the spit and cooked the other upright (over red wine) in my oven (I don't have enough grill space to grill and rotisserie at the same time or I would have spatchcocked the second one for cooking on the grill). Both of the birds were slathered with EVOO and rubbed with Scarborough rub. I ran the rotisserie bird hot and the oven bird at about 375.
Brined & Coated with EVOO and Scarborough - Also Prepped Some Rosemary Garlic New Potatoes
Spinning Up
Mid Cook
Side by Side
Plated
The family had a unanimous preference for the rotisserie bird. They enjoyed the flavor of both birds but definitely liked the dizzy bird better. The oven bird was slightly drier (which surprised me) but cooked faster. The garlic basil pesto was a hit and I will use this again. The rosemary/garlic potatoes were very good. Next time I am going to prepare some garlic butter to drizzle over them to kick them up a couple of notches. Thanks for viewing.
Regards,
John
This weekend I decided to do a side by side experiment. I prepped two chickens identically and cooked them using two different methods to compare the techniques in terms of how the family reacted to them. I brined two birds (salt, brown sugar, peppercorns, bay leaf, granulated garlic, and dehydrated onion) overnight. I dried them and inserted store bought garlic basil pesto under the skin on the breasts and thighs. I trussed one for the spit and cooked the other upright (over red wine) in my oven (I don't have enough grill space to grill and rotisserie at the same time or I would have spatchcocked the second one for cooking on the grill). Both of the birds were slathered with EVOO and rubbed with Scarborough rub. I ran the rotisserie bird hot and the oven bird at about 375.
Brined & Coated with EVOO and Scarborough - Also Prepped Some Rosemary Garlic New Potatoes
Spinning Up
Mid Cook
Side by Side
Plated
The family had a unanimous preference for the rotisserie bird. They enjoyed the flavor of both birds but definitely liked the dizzy bird better. The oven bird was slightly drier (which surprised me) but cooked faster. The garlic basil pesto was a hit and I will use this again. The rosemary/garlic potatoes were very good. Next time I am going to prepare some garlic butter to drizzle over them to kick them up a couple of notches. Thanks for viewing.
Regards,
John
