Rotisserie Chicken on the Searwood

[Bradley Mack]

These yard birds were smoked at 325 F for about 2 hours. Finished off with a little Japanese BBQ sauce before pulling.

 

[Jeff Boudman]

Looking perfect!

 

[Todd NC]

Those look outstanding!

 

[JimK]

Whoa! Beautiful birds. Looks like the roti and Starwood performed perfectly.

 

[Jeremy Calow]

oooooo Those look nice!

 

[Jeff Boudman]

These yard birds were smoked at 325 F for about 2 hours. Finished off with a little Japanese BBQ sauce before pulling.

View attachment 99438

Beautiful glaze! Do you want to share what sauce you used?

 

[Wilmer Cogburn]

Dude share details!

Those are OMG awesone looking!

 

[Tim Campbell]

Dude share details!

Those are OMG awesone looking!

What Wilmer said...

 

[Doug Selman]

Awesome color on those birds!

 

[Bradley Mack]

Beautiful glaze! Do you want to share what sauce you used?

You bet. Just Bachan’s.

 

[Jeff Boudman]

You bet. Just Bachan’s.

Thanks

 

[MikeCantell]

Looks mighty fine, also smaller birds are easier to cook without drying out if I am to lazy to brine or inject lol