Rotisserie Chicken with Cherry

[Gary S]

I'm sure most here are getting tired of poultry but we celebrate our Thanksgiving in October and I was wanting to spin a couple of chicks on the rotisserie if the weather was suitable.
I was not planning on posting this cook so there are no prep pictures but once I lifted the kettle lid I had to take a picture or two.


I don't think there is anything that beats the colour of cherry on poultry. Nothing special done to these birds other than EVOO and Cub House Montreal Chicken seasoning.
I ran the kettle up to 400 and kept it there for the entire cook. I prefer to use fire on one side when I use the rotisserie.


Thanks for looking

 

[Mike Cosgrove]

Nice birds Gary, cherry does make for great color.

 

[Levi M]

Looks delicious, a rotisserie ring for the kettle is my next toy! Hope Santa Claus hears this!

 

[Tony R]

I'm glad you did post my friend. Those chickens look delicious...

 

[Tim McCann]

I'm with Tony! Those chickens look fantastic!

 

[Bill Schultz]

Gary those are gorgeous birds, very well done my Friend

 

[SE Davis]

Great lookin cook Gary! Just one question. How big a blade do you use for a turkey?
Scott

 

[Morgan C.]

Those birds look tasty Gary!! Great cook!! The ROTO is on my list of things to get!!

Nice work!!

 

[Mike Coffman]

Awesome and very juicy looking chicken Gary!

 

[John Solak]

Those chickens look like they turned out terrific!!

 

[Pat Romero]

Poultry perfection, Gary ... That Roto takes it over the top!

 

[Wolgast]

Thats how its done...Best looking birds in a long time!

 

[SteveM.]

Kim not tired of the Birds, keep posting them

 

[Bob Mann]

It looks great Gary!

 

[Jak Stepan]

rotisserie is def the way to go with the poultry. great color - im sure they tasted excellent.

don't lift the lid...

 

[russ olin]

Cherry chicken birds, fantastic color! I'm sure that it tasted as great as it looked.

 

[Gary S]

Thanks everybody. Wolgast thank you too. There is just something about a rotisserie and chicken not discounting other good roasts of course but I think chicken is best on the roti.
I'm gonna try a turkey. I have always been a little concerned about the weight but I'm gonna go for it as others have, maybe before Christmas.

 

[Paul Kastner]

Wow what a great job on those birds.

 

[Dustin Flavell]

Wow Gary those chickens are amazing looking. Curious, I have never seen rotisserie done like that with the coals on just one side. Some kind of secret?

 

[Gary S]

Dustin, when I first used the Weber Kettle and the rotisserie I tried both baskets, one on either side. I decided at that time the heat was more extreme than I wanted or needed given the design of the kettle. I still cook at high temps depending but as the meat rotates it has a chance to cool somewhat. Less chance to burn. I'm not sure if there is any science that would support one method over the other but I have noticed there are commercial rotisseries that heat only a small area of the rotation. In all of my rotisserie cooks I fire only one side and I have had great results. In this case I decided to go for crispy skin so I cooked hotter but still only one side. I have cooked beef and pork as well using the same method. I've never burned anything on the rotisserie cooking this way and given the way I foil the unused portion of the charcoal grate it really works for me.
Thanks for your question.