Saturday night goodness


 
John Sully said:
For Christmas my wife bought me a Cajun Bandit rotis for my 22 WSM. I'm hoping to do a 4.5 lb. chicken this weekend. Will be all new to me, any help or suggestions would be appreciated. Any need for the water pan ?
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Check out this thread from Rich G. It is for the kettle pizza attachment, but same idea for the WSM 22 vs the 22 kettle with an rotisserie attachment.

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Pizza Night

It had been a while since I made some pizza in the KP, so I mixed up some dough on Monday. We had intended to cook pizzas on Tuesday, but life got in the way, so it happened last night instead. My dough formula was my usual 50/50 AP/Caputo 00 (last bag), and the extra 24 hours in the fridge...
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Richard in NS said:
I put chicken broth in the pan and make gravy from it when I am done. The chicken drippings just add extra flavour.
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The best gravy I ever had was from this cook doing just what you said.
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Winner Winner Second Place Chicken Dinner

So I was feeling really really good about today's cook until I looked at Cliff's chicken enchiladas😢😂😏😁. So I smoked a whole chicken on the kettle to make a Thanksgiving style feast. Used my 2018 Turkey Rub, which is one of the best creations I have come up with. This makes the best gravy I have...
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Timothy F. Lewis said:
It was a lovely day here yesterday so, I decided that it was time for a load of Peruvian chicken!
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And the rest of the story...
Well, having some photo loading issue, don’t know what but, I’ll post the end result in a few minutes
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Timothy - You inspired me to do the same, but things did not go as planned. I was going to cook it on the WGA and after I spatchcocked it I realized it did not really fit on the WGA. So it was nice out and I got out the 2014 performer I got for $40 last fall and realized I had somehow not cleaned and I guess not cooked on it before as the One-Touch Cleaning System was shot and the 3 peddles where not even there anymore. So I took it apart, ordered the part for $20 from Amazon, and did a thorough cleaning. I finally made it on the Q320 and it was great. First time using the the Pasta de Aji Amarillo and the frozen Huacatay in the rub. Totally different taste and quite delicious. I was surprised that it took 90 minutes at 350 - 370 as I was expecting closer to an hour since it spatchcocked. The chunks you see are the huacatay as the food processor did not do a great job and will go back to the blender in the future.P Chicken.jpg
 
John Sully said:
For Christmas my wife bought me a Cajun Bandit rotis for my 22 WSM. I'm hoping to do a 4.5 lb. chicken this weekend. Will be all new to me, any help or suggestions would be appreciated. Any need for the water pan ?
Click to expand...
I used my CB ring on the WSM before I picked up a kettle. There's no need for the water pan. I found I used a ton of charcoal because of the height of the roti above the charcoal grate. I bought a couple of Weber charcoal baskets and put them on the lower grate of the WSM and the cooks were much better.
 
Michael Richards said:
I got to get the rotisserie, that look so good!!! Those shots of the whole bird resting and it pieced are outstanding! Next time I make it I am determined to have leftovers, I am trying to figure out just over the max amount of pieces I can fit with the vortex and then try to cram it all on. How did you cook the extra pieces with using the rotisserie? I would put a 12 shift in for one of those to go boxes!!! Great cook!!!
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The roti isn’t cheap but I know you would love it!!
 
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