Rotisserie Chicken

[Lew Newby]

Last night I did a 7.5 LB. Roaster on the Chargriller Rotisserie - my only rotisserie. I used Meathead's Simon and Garfunkel Rub and Olive Oil for the first time. The cook took about 1 hr. and 45 minutes and the family loved the taste. I got lucky and the meat was moist and tasty. I pulled it off the spit when the breast hit 158° and let it rest. The camera battery died after the first picture.

I tried to add the picture but that didn't work so here's my third atempt at a link - I hope. Right click on the funky icon and choose view.

Note the amateur truss job. It kept the chicken tight.

 

[Mike Coffman]

Lew, the link is not working, keeps saying page not found.

 

[Andy Beers]

I bet it was good even if we can't see it

 

[Bob Sample]

That chicken is into some serious bondage. Bet it tasted great.

 

[Lew Newby]

Yes it is Bob. This time it didn't loosen up on the Rotisserie as it has done in the past.

 

[Mike Coffman]

Good looking chicken Lew, bet it didn't flop this time around on the roti!

 

[Ed M.]

That chicken is surely staying put on that rotis! Looks good Lew.

 

[Gary S]

I used Meathead's Simon and Garfunkel Rub and Olive Oil for the first time.

I just made a double recipe of that Lew. Isn't it awesome? I'm going to take chicken thighs emulsify them add some salsa and that rub to make chicken meatloaf. I even wondered about using it for a dressing seasoning?

 

[Wolgast]

Superb looking Spinning chicken!

 

[John Solak]

Nice!!