I was lazy and just skewered a chicken and rubbed it with a paste I whipped up and tossed it on the grill. I didn't dry brine or leave it uncovered in the fridge for 24 hours. I just got it spinning and walked away.
While the chicken was basting itself I made a kale caesar salad to go with it.
This is only my second rotisserie chicken and it was overall better although the skin wasn't crispy it was incredibly tasty.
Next time I'll probably sprinkle some baking powder on it and get it in the fridge uncovered for a day. Then I'll use the same paste just before I spin it.
Last edited by Attjack; January 22, 2019, 10:07 AM.
Reason: Baking powder not soda
Gotta love rotisserie chicken, one of the staples in Troutman's house !! I assume this is the first, or close to the first on your new setup? Came out perfect, great job of plating, excellent photos. I'd say you nailed it all the way around !!!
You might like it. The kale has been broken down by being massaged with olive and tossed with shallots and crispy bread crumbs. The sauce is mayo, anchovy, garlic, parmesan reggiano, Worcestershire, and lemon juice.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I'm tempted to get the rotisserie soon, just cannot decide if I want it for my new Genesis 4 burner, or for the kettle. Or just keep spatchcocking or splitting them and cooking on the grate...
Thanks to someone who will not be named on here that has been my biggest influencer of impulse purchases...i will soon be purchasing the gabbysgrills santa maria/rotisserie weber set up soon. Just waiting for closer to spring so i dont havento stare at the box for months. I dont have a gas grill right now so will be doing the kettle set up.
As a note - for gravy - Being Celiac, a flour rue is not going to happen. If you want a nice gravy from these juices, throw the whole thing in a blender - onions, garlic, carrots, broth etc... just no bones. Makes a nice thick gravy. My wife does this when she does the slow cooker.
Wanted to thank you all. The chicken took about 1.5 hours longer than I thought it should. I ended up removing the tray with water (then juices) and cooking more direct at around 375 to finish. I like my birds a little more well done than most and even then, it was moist and really good.
I too like rotisserie cooking, but so far just spin birds (chicken or turkey) on the spit. I need to branch out and do more, and get cool accessories like these baskets of yours.
The Rib-O-Lator!!! I love it every time I see one of these. It's kinda like seeing a Volkswagen Thing. I'd kinda want one.....but LOVE to see them. To me.......it's like a Ferris Wheel for meat! Sounds like you are a fan. Look like it helped you make some killer chicken. Nice work!
It is a 20” grill, not the smoker. I have the large smoker but rarely use it. The smoker I made from a Chargriller Champion and a barrel is far better.
Just an FYI, Weber only makes kettles in 18", 22" and 26" - no 20" in the mix. That may be why there is some confusion... The standard size is the 22".
Next time I'll probably sprinkle some baking powder on it and get it in the fridge uncovered for a day. Then I'll use the same paste just before I spin it.
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