Rotisserie Bird Flappers

[Jim Lampe]

Sunday morning, had set-up the OTG with the CB rotisserie ring

you can check it out in action here
http://www.youtube.com/embed/9GP-uCvex6I?feature=player_detailpage

anyway, the wings soaked overnight in Goya Mojo Picante marinade. The 1st batch was then seasoned with Penzey's Galena Street. Cherry wood for smoke flavour...

about 45 minutes at 375 to 400ºF, they were cooked.

removed them from the basket and filled it up again with the 2nd batch.
Same marinade, different seasoning. This time, Northwoods also from Penzey's.

Pecan wood was used this time for smoke...

Meanwhile, Yukons were quartered as were sweet onions then tossed into a cast iron skillet + into the oven.

Butternut squash was also roasted in the oven...
Once everything was cooked, plates were found and used.

The flappers were super juicy and had tons of flavour! The BEST I've made!
The onions, taters and squash became one and was very tasty too!
It was a Great dinner. About the only good thing that happened today.

Hope your day was better, Thank you for visiting.

 

[Paul Kastner]

Jim that basket brings back many memories of my father. He loved using them to cook his chicken. thanks for posting.

 

[Kim Drana]

Jim....Nice looking wings. Grilling is therapy for the Packers this year!

 

[Mike Coffman]

Fantastic wings and sides Jim! Gotta get my basket hooked up to my CB and give this a shot!

 

[DaleW]

OK Jim, just how big is your spice cabinet!? Nicely done, as always!

 

[Morgan C.]

Wholey crap what a plate of vittles!!

If this didn't make your day better well shoot.. Not sure what would!

Good looking cook Jim!

 

[Bob Correll]

At least you scored a winner!
Super looking flaps and sides Jim!

you had mentioned about it being hard to clean the basket.
I spray mine with Pam to start, and put it in the dishwasher after.

 

[Chad M.]

Dang, those look good Jim! The last picture of the second batch made my mouth water. Just when I think I have enough BBQ equipment.... Looks like a rotisserie is next on the list.

 

[John Osmond]

It looks sooo good. I am going to have to cook up some squash this week.

 

[Jim Lampe]

thank you alll for the kind words
SC is pretty big Dale
I do not have a dish washer Bob, 'cept for my hands.
I do let it soak in very hot soapy water before attempting to clean the basket.
It look good when I'm done with it.

 

[Mildo]

This toy has the best owner. Excellent is all what ends up on your plate Jim.

 

[Gene Brownson]

Awesome looking meal Jim. That would definetly help me out with the poor play of my football team.

I got my CB and the basket Friday. I haven't had a chance to christen it. I'm thinking pork steaks should be first, man those things are good.

Did you have to fire up anymore coals for the second round?

 

[John Solak]

great looking wings!!!

 

[Ed M.]

Flappers look delicious, Jim! I definitely gotta find a basket for my rotis!

 

[John Boehm]

Awesome looking meal Jim. That would definetly help me out with the poor play of my football team.

I got my CB and the basket Friday. I haven't had a chance to christen it. I'm thinking pork steaks should be first, man those things are good.

Did you have to fire up anymore coals for the second round?

Where did you get the basket?

 

[Mickey]

Wow, Jim! You are absolutely amazing! I was under the weather this weekend and had to settle for "oven cooking", but your posts are inspiring - very inspiring! The overnight soak sounds good, and the seasoning makes sense, but I please forgive for asking: How do you keep the stuff on the "edges" of the basket from getting burned while the flat side is cooking? It seems logical that the edges would be closer to the heat source more often than the flat sides, and thus would cook (or burn) faster than the rest. When the rotis is spinning a relatively "round" meat (e.g. chicken, roast, etc.), then things are hitting the heat source about the same. Your basket changes the "roundness" so I would think the stuff at the outer edges of the basket would get burned before the stuff in the inner parts would be finished. Am I over-analyzying it? (It wouldn't be the first time...). Just so you know, I was prepared to do a pork roast on the rotis this past weekend but when I came up lame (thanks to my son), I just roasted it in the oven and didn't think that would be "postable" stuff here. One of these days, Alice!

 

[Jim Lampe]

thanks guys
Gene, i did add a few more coals for the 2nd go-round
John, you can find this basket here >> http://www.amazon.com/dp/B0000E2VL9/?tag=TVWB-20

How do you keep the stuff on the "edges" of the basket from getting burned while the flat side is cooking?

Mikey, "You Pay Your Money And You Take Your Chances"

 

[Jim H.]

Excellent looking flappers, Jim! That basket works like a charm with the rotisserie. Would you say the basket does as well as the rib-o-lator?

 

[Mickey]

Mikey, "You Pay Your Money And You Take Your Chances"

Ok, that's fair enough, Jim. I'll be straight up: I was sort-of wondering if you "repositioned" the stuff in the basket about halfway through the cooking time to keep the edges from burning. So you're saying you don't reposition the stuff? Or are you saying I need to get a basket and learn this the hard way?

 

[JimH TX]

Jim, is that a half chimney in each coal tray?