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Why ever rotisserie?

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    #31
    Well, if I've learned nothing else from this question, I now know I need to give this a try.

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      #32
      What about charcoal vs gas for rotisserie chicken? I don't have either so I'm curious what people think.

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      • JeffJ
        JeffJ commented
        Editing a comment
        Charcoal tastes better.

      • Bkhuna
        Bkhuna commented
        Editing a comment
        I have both. I prefer charcoal / lump or wood chunk coals. Weber kettle with extention ring. I even used the Ribolater inside the kettle.

      • surfdog
        surfdog commented
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        I have one for my Summit gasser and it makes for some tasty meals. A bit of smoke can easily be added with either the built in smoke box or a tube smoker.

        They don’t make a rotisserie for the Summit charcoal so that’s not an option...and I’ve never bothered to get one for my Chargriller because the Summit gasser already has one.

        Nobody has ever complained, or even mentioned, that the food wasn’t cooked over charcoal.

      #33
      Click image for larger version

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ID:	674844 I humbly submit my favorite rotisserie product. Rotisserie Pork Loin rubbed with Memphis Dust. Occasionally I glaze it at the end with a honey/teriyaki/sriracha glaze. Never disappoints!!!

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      • Jerod Broussard
        Jerod Broussard commented
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        Coolness. Thanks for the help!

      • Potkettleblack
        Potkettleblack commented
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        On the Genesis, it's pretty narrow clearance if you don't remove the grates. It's engineered for you to take em off. Already defrosting a bone in loin for next weekend.

      • MBMorgan
        MBMorgan commented
        Editing a comment
        Jerod Broussard - I always use a pan for rotisserie in my Genesis EP-330 (basically the same as your E-335). It serves two purposes ... facilitates cleanup (I HATE scraping grease out of the grill) and if the wife wants to make gravy, I've saved the drippings. When I use the rotisserie, I only run the two end burners and leave the center off. The grill still gets plenty hot and I don't burn those pan drippings.

      #34
      Pineapple roto'd with BBQ rub

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      • Pequod
        Pequod commented
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        Love rotisseried pineapple!

      • T-bone
        T-bone commented
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        Willard the rub is similar to Meathead's Big Bad Beef Rub Recipe, but uses turbinado sugar. The spices/chilis counter some of the sweetness and the sugar helps form a caramelized bark. These cooked at ~350 for about 30 minutes and then the back burner was turned on to caramelize the sugars. Super tasty as a side or with ice cream and shortbread cookies for a desert.

      • Willard
        Willard commented
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        T-bone Sounds terrific. Thanks.

      #35
      It's also the best way to do tri tip.

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        #36
        Maybe it's a primal urge.

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          #37
          Meat over a live fire, what is not too like?

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            #38
            After viewing the pics on this thread one thing has become abundantly clear - I need to utilize my rotisserie a LOT more!

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            • surfdog
              surfdog commented
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              I was thinking the same!

            #39
            it was from this streetside multi-rotor rotisserie, almost eighteen years ago in Paris -- my gf and I were comfortably stranded in the city on 9/11 -- that we had an unforgettable takeout meal of chicken and pork and potatoes, flavored by a wallful of drippings.

            In my smoker, or if I'm at the rare grill that has a rack, I always take advantage of drippings. And make sure the chicken's on the bottom.
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