"I'm trying to hone my skills with the "New" rotti set up.
First time I didn't think to put anything down to catch the drippings and I ended up with fire in my ash pan.
Well, if I'm putting a tray under my meat, it's gonna have some food in it.
Carrots, Brussels sprouts, onions, garlic and sweet potatoes.
Should make for nice sides for the bird.
(http://i576.photobucket.com/albums/ss208/BigRix/null_zps47d523a5.jpg) (http://s576.photobucket.com/user/BigRix/media/null_zps47d523a5.jpg.html)
It's running 375ish at the lid thermometer so I figure it's somewhere around 300-350 at the bird.
Rubbed with peanut oil and seasoned with S & P.
(http://i576.photobucket.com/albums/ss208/BigRix/null_zps1d1568be.jpg) (http://s576.photobucket.com/user/BigRix/media/null_zps1d1568be.jpg.html)
(http://i576.photobucket.com/albums/ss208/BigRix/null_zps4c6db90a.jpg) (http://s576.photobucket.com/user/BigRix/media/null_zps4c6db90a.jpg.html)
What temps do you guys like to run?
Hands down, the best chicken I have even cooked.
I still have room for improvement but the family likes their chicken over done, and I like dark meat, so it was a hit.
(http://i576.photobucket.com/albums/ss208/BigRix/null_zps3b4a5cca.jpg) (http://s576.photobucket.com/user/BigRix/media/null_zps3b4a5cca.jpg.html)
Looks very good!