*Photos* Rotisserie Chicken

[Andy Erickson]

Here are the photos from the rotisserie chicken I did last night on my Performer. The best chicken I've ever had.

Rotisserie Chicken

 

[Darrell O]

Perfect

 

[Steve Whiting]

Very nice looking bird Andy. How did it taste?

 

[Bob McMahon]

Man that looks good - one of these days I am going to splurge for the rotisserie

 

[Joe Perez]

Now that is MONEY!

 

[Andy Erickson]

It was even better than it looked. It was a magical cook where everything went off without a hitch. Having a lot more of those as I get more experience.

I seasoned the bird with kosher salt, crushed rosemary, black pepper and garlic powder. I setup the performer with a minion start with both charcoal baskets and about 16 lit briquettes to give me a dome temp of 350 to 375.

I didn't add any smoke wood and might not in the future. Just the smoke from the charcoal seemed to be more than enough and the meat and skin turned out perfect.

It took about an hour and 15 minutes for this bird which was a roaster.

For anybody wondering if the rotisserie is worth it or not, believe me it is.

 

[Joe Abad]

Very nice yardbird! I love to rotiss all kinds of meat and poultry including turkeys and whole hogs. This process is self basting and that keeps it moist. Tnx for sharing the pics.

joe