Dan Murphy
New member
I want to say thanks. Thanks to you folks, I am now the rotisserie chicken king in the household.
Yep, even broke the long standing new years eve. dinner tradition of surf and turf with chicken.
I wish my introduction came with the news of a long lusted for large WSM, but, I hope to curb my thoughts with what I got.
I love my performer over the seven years, but it falls short on capacity when slow smoking bluefish.
Deck really is not large enough for another grill, smoker, so I was told.
I somehow found a drum after thanksgiving, and set to thinking, drinking and cutting in hopes of a extension ring to add to my Performer.
Somewhere in, ummmm, the extension ring got a rotisserie installed, and a initial test was run. Quick and simple, Stubbs Chicken rub, two 6 lb. chicks and, Dang, did I do that? I was not sure if they were really so good, or we were really hungry as the cook time was longer than expected, but they were picked over and out as soon as they came off the spit.
Question here, seems recipe's call for a two to four lb. chicken? Are they better for a spin than a larger chicken in the six to seven lb. range?
Son and Daughter to be were here on the Sunday before Christmas, so to make sure the initial test run was not a fluke, I did a second cook of three, 6lb chicks, with a Peruvian recipe found online. Holy mackerel, I had a few neighbors ask me what was on the grill as I walked the dogs while the chickens spun.
Wow, what a smell. And the chicken was again attacked as soon as it came off the spit. I got a feel of how long they take now. It was the hours of smelling these things cook and man O man.
Needless to say, the menu for News Years eve dinner was Chicken.
Thanks to everyone that takes the time to post here.
Any suggestions on a easy BEEF rotisserie recipe?
Happy New Year to all
Yep, even broke the long standing new years eve. dinner tradition of surf and turf with chicken.
I wish my introduction came with the news of a long lusted for large WSM, but, I hope to curb my thoughts with what I got.
I love my performer over the seven years, but it falls short on capacity when slow smoking bluefish.
Deck really is not large enough for another grill, smoker, so I was told.
I somehow found a drum after thanksgiving, and set to thinking, drinking and cutting in hopes of a extension ring to add to my Performer.
Somewhere in, ummmm, the extension ring got a rotisserie installed, and a initial test was run. Quick and simple, Stubbs Chicken rub, two 6 lb. chicks and, Dang, did I do that? I was not sure if they were really so good, or we were really hungry as the cook time was longer than expected, but they were picked over and out as soon as they came off the spit.
Question here, seems recipe's call for a two to four lb. chicken? Are they better for a spin than a larger chicken in the six to seven lb. range?
Son and Daughter to be were here on the Sunday before Christmas, so to make sure the initial test run was not a fluke, I did a second cook of three, 6lb chicks, with a Peruvian recipe found online. Holy mackerel, I had a few neighbors ask me what was on the grill as I walked the dogs while the chickens spun.
Wow, what a smell. And the chicken was again attacked as soon as it came off the spit. I got a feel of how long they take now. It was the hours of smelling these things cook and man O man.
Needless to say, the menu for News Years eve dinner was Chicken.
Thanks to everyone that takes the time to post here.
Any suggestions on a easy BEEF rotisserie recipe?
Happy New Year to all
) and use a little salt and pepper only. the natural marbling/juices constantly basting the beef as it rotates will make it taste incredible and better than any spice mix.