William Schmitz
TVWBB Fan
I am often accused of being overly critical of my own cooking. I always think that I could have done a little better job on the seasoning mix I concocted, or how something was a little over done, but I just did my first whole chicken on my new rotisserie (22.5" Weber kettle), and it was the best darn chicken I've ever eaten! Perfect, crackling skin, moist and tender and juicy inside.
I have always wanted the rotisserie attachment, but thought it was kind of frivolous. I finally broke down, and I'm so glad I did. Here are the details (sorry no pics):
One 4 lb chicken from Trader Joe's, sprinkled liberally with salt inside the cavity then stuffed with two lemon halves. Trussed the bird then salt and peppered the outside. I added a quick drizzle of olive oil, and onto the spit.
Grill was fired with 3/4 full chimney, split into two baskets on the outside edges of the grill, along with 2 chunks of apple and cherry, each. Chicken went onto the rotisserie, motor started and lid went on. Within 5 minutes, the lid temp was just over 550 degrees, and stayed there the entire cook.
Bird was pulled after 55 minutes. Spit and forks were removed, and rested for five minutes before I started carving (couldn't wait any longer). As mentioned before, the skin was crackling crisp. Chicken candy! Breast was still nice and juicy; and legs and thighs were perfectly done.
I'll never cook chicken on the grill any other way. Can't wait to try a turkey and some seasoning variations for more chickens! If you don't have a rotisserie, I'd highly recommend it.
Bill
PS I've got a bet to pay off because of the **** Packers winning the Superbowl . . . and I'm going to try a prime rib on the rotisserie, I think. Maybe even a bison prime rib. I'm getting hungry just thinking about it.
I have always wanted the rotisserie attachment, but thought it was kind of frivolous. I finally broke down, and I'm so glad I did. Here are the details (sorry no pics):
One 4 lb chicken from Trader Joe's, sprinkled liberally with salt inside the cavity then stuffed with two lemon halves. Trussed the bird then salt and peppered the outside. I added a quick drizzle of olive oil, and onto the spit.
Grill was fired with 3/4 full chimney, split into two baskets on the outside edges of the grill, along with 2 chunks of apple and cherry, each. Chicken went onto the rotisserie, motor started and lid went on. Within 5 minutes, the lid temp was just over 550 degrees, and stayed there the entire cook.
Bird was pulled after 55 minutes. Spit and forks were removed, and rested for five minutes before I started carving (couldn't wait any longer). As mentioned before, the skin was crackling crisp. Chicken candy! Breast was still nice and juicy; and legs and thighs were perfectly done.
I'll never cook chicken on the grill any other way. Can't wait to try a turkey and some seasoning variations for more chickens! If you don't have a rotisserie, I'd highly recommend it.
Bill
PS I've got a bet to pay off because of the **** Packers winning the Superbowl . . . and I'm going to try a prime rib on the rotisserie, I think. Maybe even a bison prime rib. I'm getting hungry just thinking about it.