Timothy F. Lewis
TVWBB 1-Star Olympian
Sorry, they both go in the cavity, so line it up lemon-garlic-garlic-lemon. You want the exposed garlic faces toward the sides of the cavity, the cut faces of lemon pointing inside.
Rotisserie Crispy Skin
- Thread starter THyde
- Start date
Joe Anshien
TVWBB Honor Circle
So I did 2 more chickens tonight. The only difference was that I dry brined 1 night instead of 2 and I cooked them to about 168 instead of the 170's and the skin was not crispy like last time. Also these were organic and the last ones were heritage from Trader Joes. So either I need to brine longer, cook longer or both.
Joe Anshien
TVWBB Honor Circle
I did it on the performer again. Same amount of coals and heat.
THyde
TVWBB Guru
Agreed they look good, but if they weren't as crispy, then maybe the brine, maybe the cook time, maybe the chickens themselves. I am just excited to get to where they LOOK like those, fine tuning is where those kind of factors (brine time, cook temps, chicken source) come in to play.
The Peruvian one I made last week I think it was a regular old purdue whole chicken, and it was definitely a substandard bird to begin with. No giblets (had to check the cavity several times because I had never experienced that before) and the skin on the raw bird was kind of loose, I don't know how to explain it but every chicken is not the same to start with. This one was weird, kind of a loose feeling chicken when it was raw. Also, after dry brining that one overnight there was a substantial amount of water in the bowl. So there was some weird stuff happening with that chicken but it turned out OK. The hot (400 to 500) rotisserie method is SO much different than what I was doing before (300 degree cooks) and the Peruvian rub I'm sure just overwhelms with its unique delicious flavor, so I think I got away with a lot on that one.
Beforehand, when I was cooking them closer to 300, they kind of looked like those fake comedian rubber chickens. Which is hilarious, but not delicious.
Good work and thanks for the update!
The Peruvian one I made last week I think it was a regular old purdue whole chicken, and it was definitely a substandard bird to begin with. No giblets (had to check the cavity several times because I had never experienced that before) and the skin on the raw bird was kind of loose, I don't know how to explain it but every chicken is not the same to start with. This one was weird, kind of a loose feeling chicken when it was raw. Also, after dry brining that one overnight there was a substantial amount of water in the bowl. So there was some weird stuff happening with that chicken but it turned out OK. The hot (400 to 500) rotisserie method is SO much different than what I was doing before (300 degree cooks) and the Peruvian rub I'm sure just overwhelms with its unique delicious flavor, so I think I got away with a lot on that one.
Beforehand, when I was cooking them closer to 300, they kind of looked like those fake comedian rubber chickens. Which is hilarious, but not delicious.
Good work and thanks for the update!
Joe Anshien
TVWBB Honor Circle
I also noticed a lot of moisture in the pan under the chickens after a night of dry brining. I thought maybe normal because of 2 chickens. The next time I will dry brine 2 nights and cook a little longer. Once I get it repeatable on the kettle, I will move on to the Napoleon with the dedicated rotisserie burner.
Joe Anshien
TVWBB Honor Circle
Thanks the chickens tasted great and were very moist but lacking crispy skin. We are shooting for the moon here.
Ed P
TVWBB Platinum Member
Interesting choice of grills there, Joe. I like the kettle for flavor but IMO it's not as convenient as a gasser in many respects, and it seems to me a gasser would be the more logical choice for establishing a baseline, so I'd like to know your reasons why you chose a coal burner. Is the Napoleon with the roti burner more difficult to wrangle somehow?
Bruce
TVWBB 2-Star Olympian
Crispy on the outside, tender and juicy on the inside. That is the goal.
Ed P
TVWBB Platinum Member
My theory is that the fat layer on the back side of the skin determines how crispy the skin will be. Some dry brining recipes call for lifting the skin and applying the dry brining underneath the skin, then securing the skin back in place with skewers.
THyde
TVWBB Guru
Mine is that dry brining pulls water out and leaves fat behind by osmosis. The water goes toward the salt. It’s why your fingers prune in fresh water: there is salt in your blood. Also why they don’t in the ocean there is salt in that water. Maybe the chickens that leave water in the dry brine bowl were extra hydrated ..
Joe Anshien
TVWBB Honor Circle
I tend to use charcoal for longer cooks, especially when the weather is nice. If I am just doing a few burgers or steaks they go on the gasser. Now that I started on the kettle I kind of feel like I should keep that a constant until I can get repeatable results.
THyde
TVWBB Guru
I’ll gamble that Joe is more of a charcoal guy and probably has more control in coal than with gas.
Joe Anshien
TVWBB Honor Circle
I just really hope that the wife and I don't get tired of rotisserie chicken by the time we get this totally nailed down
Ed P
TVWBB Platinum Member
I am just the opposite with the longer cooks! It's easier for me to maintain temp control over a longer period with LPG, especially if it comes to adding charcoal with a roti ring without getting ash on the meat. And I agree with you completely on burgers and steaks, but if I'm going for flavor and the weather is nice and I feel like going to the extra effort...like you say, the weather has a lot to do with it!
Ed P
TVWBB Platinum Member
Yeah, 2 birds is a lot of chicken to eat for 2 people...we are still working on the bird I spun on Sunday ...I just really hope that the wife and I don't get tired of rotisserie chicken by the time we get this totally nailed down