John Sp
TVWBB All-Star
Hello All,
Sorry it has been so long since I last posted. Life has been crazy busy and while I have been grilling, I haven't had time or energy to post. Since my last post, both my OTG and my OTS have bit the bullet. The OTG was damaged in my trailer coming home from a camping trip (thanks Mississippi highway system). My OTS gave its life valiantly cooking our TG turkey (Leg attachments failed shortly after I pulled the bird). Anyhow the loss of these old friends left me without the ability to rotisserie cook so I figured "when life hands you lemons - buy a new grill". I picked up a nicely restored performer off CL which I have grilled on a few times but had yet to spin up anything with the rotisserie. That oversight was corrected this evening. I have been playing around with Asian marinades and decided to try a shawarma style approach to cooking some boneless chicken thighs marinated in a variant of my Asian experiment. I am also trying out a new approach to posting pics so you all will be my guinea pigs along with my family. Here are some pics of the proceedings:
Asian Marinade - LS Soy, Worchestershire, Oyster Sauce, Mirin, Ginger, Garlic, and Green Onion
Building the Shawarma (sort of a log of chicken) on My Spit Rod
On the Grill Indirect Rotisserie Running 400
Pulled at 1 Hour - IT of 165
Slicing it Shawarma Style
I failed to get a plated pic - sorry. I served it in tortillas with sauteed peppers and onions alongside some oven roasted cauliflower. The family really enjoyed it and I thought it was pretty good too. Next time I will try to compress the chicken thighs together more and maybe run it a bit hotter to get more char. I will also try to ramp up the flavor profile a bit. DW said it would benefit from some sauce - any ideas on that? Anyway - I hope to be posting more in the coming weeks - I am going to my local butcher shop tomorrow to see what's for dinner on Christmas (something on the rotisserie I think). Maybe I will squeeze out another post this weekend.
Merry Christmas All!
Regards,
John
Sorry it has been so long since I last posted. Life has been crazy busy and while I have been grilling, I haven't had time or energy to post. Since my last post, both my OTG and my OTS have bit the bullet. The OTG was damaged in my trailer coming home from a camping trip (thanks Mississippi highway system). My OTS gave its life valiantly cooking our TG turkey (Leg attachments failed shortly after I pulled the bird). Anyhow the loss of these old friends left me without the ability to rotisserie cook so I figured "when life hands you lemons - buy a new grill". I picked up a nicely restored performer off CL which I have grilled on a few times but had yet to spin up anything with the rotisserie. That oversight was corrected this evening. I have been playing around with Asian marinades and decided to try a shawarma style approach to cooking some boneless chicken thighs marinated in a variant of my Asian experiment. I am also trying out a new approach to posting pics so you all will be my guinea pigs along with my family. Here are some pics of the proceedings:
Asian Marinade - LS Soy, Worchestershire, Oyster Sauce, Mirin, Ginger, Garlic, and Green Onion
Building the Shawarma (sort of a log of chicken) on My Spit Rod
On the Grill Indirect Rotisserie Running 400
Pulled at 1 Hour - IT of 165
Slicing it Shawarma Style
Merry Christmas All!
Regards,
John
Last edited: