Tripple Chix on the 26


 
Gary S

Gary S

TVWBB Guru
We had company of eight coming at the end of a work day. I had to work so was thinking about BBQ and something that would not take several hours to cook after I got home. I have wanted to try this since making up the rotisserie ring for the big kettle.
Set up the burn with lump making sure I had an even fire all across. Roasted some taters and after that took the tongs and spread the remaining coals to cook a dozen and a half corn. Did it all in under three hours. Ran out of time for photos. Smoked over apple and pecan. No rubs, no oils, no brine...just chicken, heat and wood smoke. It was really good. I love a rotisserie





 
Those look perfect Gary, I'll tell you the Amish who have a market near me make all their chicken on the rotisserie with just a hint of salt and pepper and can't make it fast enough.
Well done
 
Tim McCann said:
Nice Birds! Any plated shots?
Click to expand...

No time sorry Tim, too much to do but they were very juicy. I generally cook birds like this to 175 thigh or breast, it does not seem to matter when using the rotisserie. They are always moist, never dry. I do not cook for crispy skin as we do not eat it. My dome thermometer was at 350 for most of the cook. I used one piece of pecan and two of apple, smaller chunks. I get great skin colour without doing much other than that. Sometimes a bit of oil but as the fat drips on the rotisserie they self baste so really nothing else it needed.
 
That grill is INCREDIBLE!!!

Where is the build thread? 26, in a cart with a rotisserie?! Whoa... Are u on the weber design team cause u just made my dream grill.

Nice birds, too.
 
Gary, LOVE your homemade rotisserie ring, looks PROFESSIONAL!
and your birds look absolutely PERFECT!!
 
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