Rotisserie Crispy Skin
- Thread starter THyde
- Start date
THyde
TVWBB Guru
OK, so this will be a two day phenomenon. Tonight, I dry brine the chicken for tomorrow. I've got the lemon zetster. And the lemons. Preparation of the rub will happen tomorrow, as will the cook. Plan:
1. Dry brine chicken overnight in the refrigerator
2. Create rub, credit to Susie at Hey Grill Hey (and passed to me by Chuck):
4. Cook in Genesis 2000 using FRONT burner on high, monitor temperature with ambient temp goal of 400 F
5. When five minutes remain for internal temperature to reach 165, open lid and examine skin
6. If crisp, close lid and wait 5 minutes. If not crisp, turn on remaining two burners at High setting and monitor skin for desired color
I am quite eager to see the results of this fun experiment!
1. Dry brine chicken overnight in the refrigerator
2. Create rub, credit to Susie at Hey Grill Hey (and passed to me by Chuck):
Ingredients
- 1 Tablespoon kosher salt
- 1 Tablespoon smoked paprika
- 2 teaspoons black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 zest of 1 lemon
4. Cook in Genesis 2000 using FRONT burner on high, monitor temperature with ambient temp goal of 400 F
5. When five minutes remain for internal temperature to reach 165, open lid and examine skin
6. If crisp, close lid and wait 5 minutes. If not crisp, turn on remaining two burners at High setting and monitor skin for desired color
I am quite eager to see the results of this fun experiment!
THyde
TVWBB Guru
I'm planning to unwrap the chicken, remove the giblets and rinse it. Pat dry, then rub salt all over the skin. After that I will put it into a big stainless mixing bowl, cover it with saran wrap and put it in my beer fridge until I'm ready to cook tomorrow.
THyde
TVWBB Guru
I did this crazy pork recipe I found about two New Years' ago, I had to fillet the cut, then stuff it with garlic, onions, and if I remember right pineapple chunks. That was some delicious roto.
THyde
TVWBB Guru
All right. It's dry brined and sitting in the basement fridge until tomorrow. Thinking osmotically, the salt is going to pull water out of the skin. The more I think about it, the more I think this is also very key to getting the skin nice and crispy. Soaking it in a salt solution, you can only get so high a concentration of salt. Rubbing salt directly on the chicken is going to really pull water, and not oil, out of the skin over the course of the night.
DanHoo
TVWBB Olympian
Thanks and sorry my question was not very clear.
During step 4, how will you know how long it needs to cook until step 5?
Are you checking temps after an hour? Or?
THyde
TVWBB Guru
I use a Meater thermometer. It runs off an app that you put on the phone. It calculates the time remaining based on temperature inside the meat versus the "ambient" temp, or the true temperature inside the grill. What I like about the Meater is that it is a wireless probe that you stick in the meat and leave there during the cook. It measures from each end of itself, so you know both temps, it goes into the app and then it seriously calculates how much time is left. I love it, because then I know when to start rice, for example. I'll post up all kinds of stuff from this cook tomorrow, including a cool temperature over time graph you can take out of the Meater.
THyde
TVWBB Guru
Dan, I don't like to open the lid during rotisserie cooks, it screws up the time a lot, every time you open the lid you basically pause the "remaining time" and sometimes even set yourself back. If you are going to open the lid to check on it, I guess you should use one of those calculations I think it's 20 minutes per pound of chicken at 375. I'd try to leave the lid on for as long as you can, of course I used to open the lid all the time to check the temp until I got that Meater that I can leave in, and read the temperature from outside the grill.
Joe Anshien
TVWBB Honor Circle
I have a Meater Block and use 2 in a roti bird - one on each end.
Ed P
TVWBB Platinum Member
I'm sitting here thinking about this and I can't think of why having 2 probes is an advantage over just 1? Do you try to balance the temp somehow to get the optimal doneness between light and dark meat?
Joe Anshien
TVWBB Honor Circle
I use 2 probes, one in the breast, one in the crook between thigh and breast on opposite side. They never read the same so I kind of average both internal temps and pit temps. When both read at least 165 I then use my insta read thermometer to double check temps around the bird. Some times it needs an additional 10 minutes or so to get a spot up to temp. Also I have to justify having 4 probes;-)
Joe Anshien
TVWBB Honor Circle
With the meater block they are pretty good. The ambient part of the probes react quite slowly so they are not whip sawed around. When I put the chicken on a grill that is 400° they take about 5 minutes or more to get to the correct temp. If I open the grill briefly they don't react much so there is not a lot of drop and recover. I think they must average over a period of time. They are not an insta-read type. Probably best available for a rotisserie cook. I use my wired probes more as they are much thinner.
THyde
TVWBB Guru
I agree. I have always suspected that the ambient side of the probe is slow to register, I always thought it was because it is measuring air, where the internal meat side is not as subject to temperature variation being stuck inside the meat, kind of like when you measure your body temperature with a thermometer.
Reminds me of a great joke, let's see who knows the punch line:
What is the difference between an oral and a rectal thermometer?
Ed P
TVWBB Platinum Member
You're not thinking of using a rectal thermometer in that chicken, are you?
