Rotisserie is great on these chilly nights.

[Attjack]

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.

[Jerod Broussard]

Sweet. What is your set up?

[Attjack]

It's a 2 burner Weber Spirit.

[Jerod Broussard]

Attjack I was looking at one of those dudes while waiting for a washer and dryer at Lowes on Sunday. Tempting.

[Frozen Smoke]

Looks great! Looks like you also learned Meatheads lighting technique method for picture taking?

[Attjack]

Nah, my own techniques, and just simple pics for me since I'm not publishing a book or anything.

[Frozen Smoke]

Well your talents with a camera equal that of your talent with that spinner. Great looking post all around!

[Donw]

Try baking powder instead of soda. Much better IMHO.

[Attjack]

Yes, thank you, I meant powder.

[RonB]

There's just somethin' about a rotisserie chicken that is very good. I need to do another one soon.

[Troutman]

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 !!!

[Attjack]

Yeah only the second chicken. Rotisserie is pretty foolproof.

[Fire Art]

I’ll thumbs up until kale salad

[Attjack]

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.

[jfmorris]

Looks great!

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...

[jfmorris]

I am leaning towards the gas rotisserie, mostly because it will take up less storage space than the kettle one with that big ring.

[Attjack]

Well, I hope you get one so we can see your cooks in the Rotisserie Channel.

[grantgallagher]

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.

[dbray45]

Bought a gas grill with a rotisserie as part of it. Going to try the rotisserie later today. Any tips? Ideas? Cautions?

[dbray45]

Chicken is on heat - around 345 degrees and turning slowly.

[dbray45]

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.

[dbray45]

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.

Many thanks.

[troymeister]

Very Nice!!

[dbray45]

We'll see, brining the bird now.