John Sp
TVWBB All-Star
Hello All,
Last week CaseT posted about roadside chicken and crash hots which was my inspiration for this meal. I had never done crash hots before and wanted to try them. We were having a couple of old friends over for Sunday dinner so I decided to spin up whole birds rather than do individual pieces. I wound up firing up both the OTG and the OTS for this cook. Below are a few pics of the process.
Birds Marinated in Roadside for Five Hours, Dried, Sprinkled with KS & Benoits, Trussed, and Spitted
Spinning Up in the OTG Early in the Cook - Screaming Hot
Mid Cook - Looking Good
Crashers on the OTS in My Large CI Skillet - Very Hot (Boiled for 25 min, Crushed, Sprinkled with EVOO, KS, & BP)
Crashers Indirect Now - Asparagus Bundles on Direct (Par Cooked Bacon, EVOO, Lemon Juice, & KS)
Carving After a 15 Minute Rest
Staged for Service 1 (Crashers Topped with Garlic Butter, Cheese, Bacon, and Green Onion)
Staged for Service 2
Plated with Cheesy Garlic Bread
The cook turned out great. The bird was moist and nicely done. I basted it liberally with roadside every 15 minutes during the cook so the skin was not crisp but the color and flavor were really good. The crashers stole the show - I'm not sure why I haven't done these before but they will be part of our regular rotation from now on (thanks for the inspiration CaseT). Anyway a great time was had by all and we enjoyed winding down the weekend with good food and good friends. Thanks for looking...
Regards,
John
Last week CaseT posted about roadside chicken and crash hots which was my inspiration for this meal. I had never done crash hots before and wanted to try them. We were having a couple of old friends over for Sunday dinner so I decided to spin up whole birds rather than do individual pieces. I wound up firing up both the OTG and the OTS for this cook. Below are a few pics of the process.
Birds Marinated in Roadside for Five Hours, Dried, Sprinkled with KS & Benoits, Trussed, and Spitted
Spinning Up in the OTG Early in the Cook - Screaming Hot
Mid Cook - Looking Good
Crashers on the OTS in My Large CI Skillet - Very Hot (Boiled for 25 min, Crushed, Sprinkled with EVOO, KS, & BP)
Crashers Indirect Now - Asparagus Bundles on Direct (Par Cooked Bacon, EVOO, Lemon Juice, & KS)
Carving After a 15 Minute Rest
Staged for Service 1 (Crashers Topped with Garlic Butter, Cheese, Bacon, and Green Onion)
Staged for Service 2
Plated with Cheesy Garlic Bread
The cook turned out great. The bird was moist and nicely done. I basted it liberally with roadside every 15 minutes during the cook so the skin was not crisp but the color and flavor were really good. The crashers stole the show - I'm not sure why I haven't done these before but they will be part of our regular rotation from now on (thanks for the inspiration CaseT). Anyway a great time was had by all and we enjoyed winding down the weekend with good food and good friends. Thanks for looking...
Regards,
John
