Rotisserie Cornell

[Jim Lampe]

soaked sticks and thighs overnight in a little Cornell Chicken fluid

set-up the 22"WSM with the Cajun Bandit ring & the flat basket over a mix on Kingsford & lump

basted the bird parts every seven minutes

fired-up the 26"OTG with leftover Kingsford coals the grill some red cabbage wedges

made a spicy lime dressing for the cabbage from this site.
served last Sunday dinner with skillet baked potatoes...

The Cornell was GREAT! The cabbage was FANTASTIC!!
It's been a while since I've made Cornell bird, certainly will not be as long again for the next time.Thanks for your time!

 

[Rolf Jacobsen]

Jim these look great! Can you tell me roughly how long for the chicken?
Thanks

 

[Sparky Rowe]

I don't like purple cabbage put your chicken looks really good buddy.

 

[Dean V]

Looks very good. I haven't tried the cornell chicken yet but I will in the not too distant future.

 

[Jim Lampe]

Thanks guys

Can you tell me roughly how long for the chicken?

Rolf, over high heat about two feet, I kept these on 45 minutes or better. Tough to over cook when they were marinating over night and on the rotis...

 

[Dwain Pannell]

I love me some Cornell Cicken!

A cpl questions: Did you remove the water pan before you spun the bird? Did it crisp the skin like it does indirect then direct on a grill?

 

[Jim Lampe]

I did remove the WP Dwain, but the skin was not real crispy... I should have stopped the rotis for a few minutes to crisp it up a bit...
next time

 

[russ olin]

super nice bird parts you always got it going on

 

[James Lake]

GREAT looking cook and plate Jim....I'm not seeing any brewski's in this post.

 

[Tony R]

I love this post!!!

 

[Gregory R]

Lookin gooooooood!!!

 

[Peter Gallagher]

that is a cool devise - chicken looks SUPERB! very nice!

 

[Ed M.]

Mighty fine lookin' yard bird, Jim!

 

[Bob Mann]

That is a great looking cook Jim!

 

[Frank H]

Chicken looks amazing. Great cook as always.

 

[Mike Coffman]

Delicious looking chicken Jim!

 

[Regina S]

Looks great Jim! When I do that on the kettle should I put a water pan under it or just a plain pan to catch the drippings? Because you marinated them for so long, would I even need the water pan to keep them moist? thanks.

 

[Jim Lampe]

When I do that on the kettle should I put a water pan under it or just a plain pan to catch the drippings? I would not.
Because you marinated them for so long, would I even need the water pan to keep them moist?
Nope

..............

 

[Regina S]

Thanks Jim!

 

[John Solak]

Very nice looking chicken!!! Did you add the 3 TBS of salt or did you cut it back?