I did it, Cajun Bandit ordered

[iCARRY]

I have wanted a rotisserie for my kettle for a while now, keep looking and looking on CL and other online sale places and nothing ever shows up. I want the Cajun bandit door for my WSM.
Finally saved up enough money and bought the Pimp kit from CB. What I am really happy about is the rotisserie can be used on the kettle and the WSM. Also ordered an extra motor mount so I don't have to remove the mount and move it when I switch from kettle to WSM.



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[iCARRY]

Any tips for using the rotisserie are welcome. I have no idea what I am doing with it.


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[Jon]

Part of what makes the rotisserie so much fun to use is that basic use is so easy. Season and tie up a chicken, spit it, and start it spinning between two full charcoal baskets. It usually takes about an hour and fifteen for me for the breast and thighs to get to temp.

Rub a little oil on the outside of the bird for better browning, and don't forget the drip pan. Weber makes long narrow pans that work well.

You'll like the roti.

[MeatAndPotatos]

So.... screen shots are a thing...

[iCARRY]

So.... screen shots are a thing...

My wife thought I was joking about it being called the pimp kit, so after I finished I took a screen shot and sent it to her. I guess I never told her how much it costs cause she was a little pissed about that.

[Grizz]

welcome to my world :-) 

[Grizz]

Want to win her over, give this a try:  get yourself a little roaster sized bird.  If your supermarket has fresh herbs, get yourself some fresh rosemary and thyme and a lemon.  cut the lemon into wedges.  Stick a couple wedges in the cavity, then take a handful of the rosemary and thyme and kinda bunch it up together and stuff it in the cavity, then put the last two lemons in.  Spit the bird up.  You'll want to truss up the legs and the wings with butcher's twine.  Should be some youtube videos on that out there to show you how or you could buy some high heat rubber bands that are made for cooking.  I've switched to those and they work well.  Now, this is just me, but after you salt and pepper the bird and get it on the grill and it's spinning good, whip up some olive oil and paprika in a small bowl.  Never really measured it out.  Maybe a quarter cup of olive oil to start.  Then I add a lot of paprika so it's like a paste.  Baste that on the bird a couple of times during the cook and you should have one damn fine looking crispy bird at the end.

[iCARRY]

Thanks grizz, sound great  I will have to try that out. It arrived today. Unfortunately I am not motivated to cook anything today. It's raining and snowing here.



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[Grizz]

SWEET!  Much snazzier than the weber roti ring I got off ebay.  And you know.....go easy on the olive oil/paprika....I'm starting to think that's what I did when I didn't have a roti.  Take a look at my Cornish hen post.  I didn't use that mixture and the birds turned out fine.  Beauty of the roti is the bird's baste themselves :-)

[Grizz]

SNOW!?!?  You keep it there, we don't need anymore out here on the east coast :-)

[pbe gummi bear]

Niceeeee. I need to get me one of those.

[Jon]

That is a sweet lookin' piece of hardware.

[iCARRY]

I am very impressed with the quality. Well worth the money. Can't wait to use it.


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[swamprb]

it will change your life

[iCARRY]

it will change your life

Any good tips? I know you know your way around a rotisserie