Rotisserie Chicken

[Keith Jenkins]

To paraphrase Mrs. Tweedy; "Chickens go in, roast chickens come out!"






I've been reviewing an old thread "Rotisserie Crispy Skin" and decided to spin a few birds. The skin was crispy when I took it off the grill, but softened up during the rest, oh well.

The chicken was still tasty and very juicy nonetheless, and I'll get some prime sandwiches out of the leftovers.

We also saved some of the skin to be crisped up in the toaster oven in the near future - chicken cracklin's!

 

[Tim Campbell]

Birds look fantastic, Keith!! Nice cook.

I love your avatar. Beaker was da man.

 

[Keith Jenkins]

Birds look fantastic, Keith!! Nice cook.

I love your avatar. Beaker was da man.

Thanks, as for the cook, I definitely picked up some tips from the thread I mentioned, as well as elsewhere on this site.

As for the avatar, yes, I relate to Beaker, the assistant that's just trying to do the right thing, and then, well, things go sideways!

 

[Michael Richards]

Keith,
I love rotisserie chickens. I am a firm believer chickens should never be rotisserie by themselves, always 2 or 3 chickens on the spit. Your pair of yardbirds look amazing.

How do you have your charcoal set up? I like to have the slow and sear on the one side simular to you, but it looks like yours is in a box inside the slow and sear. What youtreason for that?

 

[Bob Bailey]

To paraphrase Mrs. Tweedy; "Chickens go in, roast chickens come out!"

View attachment 117561


View attachment 117562

I've been reviewing an old thread "Rotisserie Crispy Skin" and decided to spin a few birds. The skin was crispy when I took it off the grill, but softened up during the rest, oh well.

The chicken was still tasty and very juicy nonetheless, and I'll get some prime sandwiches out of the leftovers.

We also saved some of the skin to be crisped up in the toaster oven in the near future - chicken cracklin's!

Very nice!

Love almost anything spun up on a rotisserie, especially over a live fire. Can't beat the juiciness and the great flavors that come from juices dripping onto the hot coals.

 

[Keith Jenkins]

Keith,
I love rotisserie chickens. I am a firm believer chickens should never be rotisserie by themselves, always 2 or 3 chickens on the spit. Your pair of yardbirds look amazing.

How do you have your charcoal set up? I like to have the slow and sear on the one side simular to you, but it looks like yours is in a box inside the slow and sear. What youtreason for that?

That's just a "Bro-N-Sear" I made following the linked video, from a pair of old Weber charcoal baskets (below is another view of my cook from the charcoal side).
On the side shown in the first image in my original post, I had put down some aluminum foil and a drip pan covering the portion of the charcoal grate that wasn't covered by the Bro-N-Sear to: 1) attempt to direct the air coming in from the bottom vents to the bottom of the charcoal, and; 2) try to keep some of the drippings from dripping to the bottom of the kettle and making a mess.
I more or less succeeded in both.