Rotisserie Chicken

[Bob Bailey]

Pretty simple recipe. Dry brined overnight with Lawry's black pepper seasoned salt, sprayed with canola oil and dusted with lemon pepper. Spun it up over B&B lump, a few Cowboy briquettes, mulberry trimmings and a couple of apple chunks. Pulled it when the breast was at ~170 and the thigh ~185. Perfectly juicy, very tasty and just short of falling off the bone.

 

[EricV.]

No wood?

 

[Timothy F. Lewis]

No wood?

Mulberry trimmings and a couple of chunks of apple.

 

[Rich Dahl]

Looks good Bob. Got to get a roti for the performer, I have one for the E320 but no real way to add the smoke flavors I want.
Just picked up a load of whole chickens at Safeway for $.67lb would love to get them on a charcoal fired roti.

 

[Timothy F. Lewis]

Looks good Tim. Got to get a roti for the performer, I have one for the E320 but no real way to add the smoke flavors I want.
Just picked up a load of whole chickens at Safeway for $.67lb would love to get them on a charcoal fired roti.

Thanks Rich but, it’s Bob’s cook, not mine.

 

[Rich Dahl]

Thanks Rich but, it’s Bob’s cook, not mine.

0pps! Another senior moment.

 

[Timothy F. Lewis]

Happens to me all the time Rich!