Michael Richards
TVWBB Emerald Member
After two whole chicken cooks with my new Rotisserie I really want to try something else on the spinning machine.
Enter J Grotz's perfectly time post. I was mesmerized by his spinning tri tips, so I had to go for it myself.
And on the kettle with some chicken. Weber basket on both sides. Around 275 with the bottom vent almost closed.
Here is at the 20 min check.
And a little before 40 mins when it hit 110 and I pulled it to add the hot lump charcoal.
Kettle lid temperature reading 500 above the Rotisserie ring. Right over top the hot charcoal here is the first flip.
Chickens done and a few more flips.
And done.
Resting. That is at the 12/13 minute mark. Do you see how juicy it is?!?!
First cut.
More cuts.
And the last shot I got was ready for service.
I am getting bad at not taking plated pictures, served with oven roasted veggies (carrots, broccoli, and califlower) and simple boiled potatoes in a little butter.
So did you see how juicy that thing was!!! My takeaway is that the Rotisserie really does just self marinate and self basting in the most amazing way! That was the juiciest, tri tip I have ever cooked, My daughter and I both agreed that the marinade we love was some much stronger. I was worried the meat mat flop around on the spit, but not at all. That was a smooth really fun cook. I will do this again.
Thanks J, I never would have done this on my own.
Enter J Grotz's perfectly time post. I was mesmerized by his spinning tri tips, so I had to go for it myself.
And on the kettle with some chicken. Weber basket on both sides. Around 275 with the bottom vent almost closed.
Here is at the 20 min check.
And a little before 40 mins when it hit 110 and I pulled it to add the hot lump charcoal.
Kettle lid temperature reading 500 above the Rotisserie ring. Right over top the hot charcoal here is the first flip.
Chickens done and a few more flips.
And done.
Resting. That is at the 12/13 minute mark. Do you see how juicy it is?!?!
First cut.
More cuts.
And the last shot I got was ready for service.
I am getting bad at not taking plated pictures, served with oven roasted veggies (carrots, broccoli, and califlower) and simple boiled potatoes in a little butter.
So did you see how juicy that thing was!!! My takeaway is that the Rotisserie really does just self marinate and self basting in the most amazing way! That was the juiciest, tri tip I have ever cooked, My daughter and I both agreed that the marinade we love was some much stronger. I was worried the meat mat flop around on the spit, but not at all. That was a smooth really fun cook. I will do this again.
Thanks J, I never would have done this on my own.
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Looks really, really good, bud!
