Rock the vote! BCK vs. ROTI

[Speedster]

Beer can chicken or rotisserie chicken!!!!
Vote if you have done both---


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[Bob BQ]

Rotisserie. But I also like beer can and spatchcock.....


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[Old Dave]

Hands down the rotisserie chicken...nothing else is even close!

[varekai]

Rotisserie!

[Jon]

My vote is by default since I haven't done beer can chicken in at least ten years, and I love the chickens done on the rotisserie.

[Travis]

Nothing beats a roti!


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[vwengguy]

I have done both and I have had fantastic results both ways.. but my go-to way is always Rotisserie!
Maybe it's just the magic of the spinning chicken on a electrical apparatus over hot coals that makes it better?






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[HoosierKettle]

Neither. My vote is roti turkey!


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[qrczak1]

Roti! And then a goose 👍

[WNC]

Rotisserie!
Best kettle accessory


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[hawgheaven]

I've done both, butt it's Rotisserie by far! Here's why:

Let me just say that if you haven't done so yet, you gotta try a duck on the rotisserie!! Nothing like it in the whirled!

First off, I washed both birdies and patted them dry. I scored the skin on the duck to let the fat drain out. When you do this, be careful not to cut into the meat... It can and will  dry out on you.


I cut up an orange, a lemon, a lime, and I grabbed 8 sprigs of rosemary from the garden.


The chicken was rubbed down with Mad Hunky inside and out, then stuffed with the lemon, lime, and 4 sprigs of rosemary. I then gave it an olive oil rubdown and a bit more MH.

The duck got a treatment of sea salt, crushed black pepper, granulated garlic, ginger and thyme, inside and out. It also got an olive oil rubdown, and stuffed with the orange and remaining rosemary...




I used the onion up the butt method on both birds to hold everything together. It not only adds flavor, butt serves as a mechanical device to keep  them from flopping around.

I put together a basting sauce consisting of clarified butter, infused with rosemary, thyme, and garlic, with a touch of soy sauce. Sorry, this is the only pic I got of the basting sauce...


And now  onto the spin... I placed a pan in the middle of the coal grate, under the birds, to catch all that yummy duck fat. I stacked RO lump on both sides of the pan with a chunk of pecan. I got the temps steady at 375 and let her rip...


Starting to get color about 20 minutes in after the 1st baste...


Getting there...


Done!! I pulled them at between 165-170. Thankfully, they both got done at the same time!


And the duck... This was incredibly delicious, moist and tender...


Sorry I did not get plated pix... it started raining right after I brought the birds in, and I had to mad rush back outside to batten down the hatches.

[mhiszem]

Mmm that looks amazing. That color!


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[vwengguy]

I agree 100% with the duck. This is a great way to do a ducky. I put potatoes, onions, sweet potatoes and other good stuff in the drip pan to cook in the duck drippings. It's SO good !
 



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[hawgheaven]

I agree 100% with the duck. This is a great way to do a ducky. I put potatoes, onions, sweet potatoes and other good stuff in the drip pan to cook in the duck drippings. It's SO good !
 



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That looks amazing! I like the idea of the taters in the drip pan!

[Speedster]

Wow next level! How about rabbit


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