Winner winner rotisserie chicken dinner and the best cinnamon rolls ever.


 
Michael Richards

Michael Richards

TVWBB Emerald Member
The weather is cool and wonderful today, the perfect weather for a chicken dinner. Just butter, garlic, and white lighting seasoning.
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Chickens are done.
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Both chickens cut up and ready for service.
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Plated with mashed potato, stuffing balls, carrots and gravy. The skin on chicken with a little of all the sides was the best bit.
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My drink for the day was a quad espresso tonic, it was with me for most of the cook today, oh so good!
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But here is the best part of the day!!!

My Aunt's cinnamon rolls are one of my most FAVORITE things in the whole world. She has been teaching my youngest to make them. My Aunt has been in the hospital and rehab the last few weeks so my daughter decided to make the cinnamon rolls to take to her when we go visit tomorrow. This is the first time she has ever made then all by herself. She is excited to get to take them to her tomorrow. These are the first two of the 6 total trays.

I have eaten sooo many of these today.

Happy Saturday Everyone!
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Some fine looking boids! May I suggest that you do butt to butt and not breat to breast? When I spin multiple birds, this is the way
 
ChuckO said:
Some fine looking boids! May I suggest that you do butt to butt and not breat to breast? When I spin multiple birds, this is the way
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Chuck,
I am truly intrigued, tell me more on butt to butt over breast to breast? I usually do three birds when I rotisserie chickens and I like the two on the ends breast facing towards the middle. However, the last two times I have done two birds. Last time I did butt to butt, but I actually like this way better this time. Here, are my thoughts of why. First, the forks on the spit help keep the legs tight and tucked in place. Second, both chickens breast are getting more even heat and ended almost identical temps at the same time (I try to get birds that are really close in weight). When I cooked then butt to butt last time the one needed pulled before the other (I use the slow and sear and have heat only on one side of the kettle, I put a base of unit lump and dump half a chimney of lit lump with a goal to run at 450°, I don't always think both side always is the same temp). Also, when I have done three birds and squeezed to fit them something the middle birds starts to break apart at the thigh leg area of the bird.

Those are just my thoughts and observations, but I would live to hear your thoughts and reasoning on butt to butt, thanks!
 
Paul Maul said:
Don’t eat all the cinnamon rolls…save some for Auntie, Michael.
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She actually made two pans with raisins and pecans, one for my Aunt and one for my mother in law. I think she made those two pans that was for two reasons, one because that is how they like them best, but two because she know I won't touch the ones with raisins and pecans, just not my thing.😁
 
Michael Richards said:
The weather is cool and wonderful today, the perfect weather for a chicken dinner. Just butter, garlic, and white lighting seasoning.
View attachment 119272

Chickens are done.
View attachment 119273

Both chickens cut up and ready for service.
View attachment 119274

Plated with mashed potato, stuffing balls, carrots and gravy. The skin on chicken with a little of all the sides was the best bit.
View attachment 119275

My drink for the day was a quad espresso tonic, it was with me for most of the cook today, oh so good!
View attachment 119276

But here is the best part of the day!!!

My Aunt's cinnamon rolls are one of my most FAVORITE things in the whole world. She has been teaching my youngest to make them. My Aunt has been in the hospital and rehab the last few weeks so my daughter decided to make the cinnamon rolls to take to her when we go visit tomorrow. This is the first time she has ever made then all by herself. She is excited to get to take them to her tomorrow. These are the first two of the 6 total trays.

I have eaten sooo many of these today.

Happy Saturday Everyone!
View attachment 119277
Click to expand...
Great looking plate Michael!

The cinnamon rolls look good enough to cause me to give up on my diet:(
 
Richard S said:
The food is obviously beautiful....but a quad espresso and tonic? Please share your process and recipe on that one!
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@Richard S, first I will say I do not drink alcohol or soda (just not my things), but I am a BIG coffee guy, so on long cooks, and when I am craving cabronation, one of my go to drinks is a quad espresso tonic.
For me its a really simple drink, two double shot of espresso (19 grams of espresso in, 38 to 42 grams out in each shot), 200 ml of fever- tree tonic and ice (I really like super crushed ice, but that is very much a peraonal preference).
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Some people like to add some sugar or simple syrup, but I think it is sweet enough with the sugar in the tonic. Others like to add a twist of cutris peel.
The coffee for this drink should not be your normal chocolaty/darker roast, but rather a lighter fruity forward roast. I like using fruity-berry forward Ethiopians or Keyans (I also like using Columbian Geisha and Columbian Pink Bourbon). Some people like more citrus notes forward coffees.

You can make a coffee tonic as well, its recommend to use cold brew.
 
Michael Richards said:
@Richard S, first I will say I do not drink alcohol or soda (just not my things), but I am a BIG coffee guy, so on long cooks, and when I am craving cabronation, one of my go to drinks is a quad espresso tonic.
For me its a really simple drink, two double shot of espresso (19 grams of espresso in, 38 to 42 grams out in each shot), 200 ml of fever- tree tonic and ice (I really like super crushed ice, but that is very much a peraonal preference).
View attachment 119425

View attachment 119426
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Some people like to add some sugar or simple syrup, but I think it is sweet enough with the sugar in the tonic. Others like to add a twist of cutris peel.
The coffee for this drink should not be your normal chocolaty/darker roast, but rather a lighter fruity forward roast. I like using fruity-berry forward Ethiopians or Keyans (I also like using Columbian Geisha and Columbian Pink Bourbon). Some people like more citrus notes forward coffees.

You can make a coffee tonic as well, its recommend to use cold brew.
Click to expand...
I’m intrigued! Gonna go down this rabbit hole a bit! Thanks!
 
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