I have a Rotisserie

[clarissa]

We were on our way out the door.....and low and behold there is a Weber box sitting there.  UPS did not even knock or ring the bell. So, my hubby had to explain that it is my Mother's Day gift from him and our son.  Not opening it till then, but in the meantime want to gather info on use and recipes.

Can't wait to give it a try and hoping there is not a big learning curve. Figure a chicken might be the best way to start.  Any suggestions appreciated.


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[Travis]

Congrats! You'll love the roti. It's a game changer. Get on YouTube and learn how to truss a bird correctly. That's pretty much step 1. Your family sure does love you!!


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[SMOKE FREAK]

I can tell ya how to fail on rotisserie meatloaf if you're interested...

[Cellar2ful]

@clarissa - Here is a tutorial video on how to truss your chicken or turkey.

http://www.bing.com/videos/search?q=you%20tube%20rotisserie%20turkey&&view=detail&mid=473C0A5B641E259AE78A473C0A5B641E259AE78A&rvsmid=473C0A5B641E259AE78A473C0A5B641E259AE78A&fsscr=0&FORM=VDFSRV

I cook my chickens and turkeys with the charcoal baskets on each side of the drip pan.  I push the baskets more towards one end of the kettle and make sure the legs are facing that way, closer to the heat.  This way, the breast is further from the heat and less likely to overcook and dry out.  This charcoal basket placement also helps as the thighs have to be cooked to a higher temperature than than the breast.  At about 1 hour, I check both the breast and thighs for temperature.  Thermoworks recommends pulling a chicken or turkey at 157 degrees breast temperature which should result in a final resting temperature of 165 degrees. The legs and thighs should be at 175-180 degrees. Temperatures 5 to 10 degrees over will not hurt the dark meat. A instant read thermometer is recommended.

[Jon]

Clarissa, you are going to love cooking your own rotisserie chicken - you will blow away grocery store chickens from day one.

@SMOKE FREAK , please tell more of this rotisserie meatloaf.

[Neil_VT00]

Congrats on the new accessory.  Sounds like your family appreciates your grilling abilities!

Here is my favorite rotisserie recipe:
http://weberkettleclub.com/forums/bbq-food-pics/another-yardbird-on-the-roti/

[Mr.CPHo]

Agree with Travis, adding a rotisserie to your culinary arsenal is a game changer.

From one roti NOOB to another, I'd suggest learning how to truss not only poultry, but other irregularly shaped cuts too; for the first few cooks, keep another unlit grill close by in case you need to make last minute adjustments, you can move the whole unit over instead of trying to make adjustments over a hot grill.  Those were my two "lessons learned" when I first starting using mine. 

Last and most important, have fun with it. 


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[MINIgrillin]

I don't truss my roti chickens. I just position the leg side fork to hold the legs. I kinda stick em in there and cinch it all tight. It works for me.

[hawgheaven]

Hi clarissa... here's a cool way I do my chickens:

I spun these birds on the Weber rotiss. The setup was a drip pan in the middle of the Weber 22.5", with RO briquets piled on both sides of the pan. I kept the temp at around 375, and spun them until the internal temp hit 170-ish. For those of you who have not spun poultry before, you must do so! Here ya' go...

First off, I sliced some lemon and lime wedges, and grabbed a few sprigs of rosemary, along with two onions. Birds need stuffed with things that will enhance their flavor...



The birds were rubbed down with EVVO, CBP and sea salt, and sat in the fridge for a few hours. They came out all happy, and got the lemon, lime, and rosemary stuffed where the sun don't shine...



I'm sure you noticed the onions in the first pic. The onions serve three purposes: to add flavor of course, to hold the stuffing in, and serve as a mechanical device to keep the chickens from flopping around while spinning...



A last minute decision was made at this point... I applied Mad Hunky rub and rubbed it in with a bit more EVOO. Usually, I'd do this at prep time, but this time I didn't. Go figure. Here they are, mounted on the spit and ready to rock...



I squirted the birds down with a mix of apple juice and worchy about every twenty minutes or so. Here they are, almost done...



My cute li'l helper telling me, "They're done Pop Pop!!"



And here they are, ready for the knife...



Sorry, there are no plated pix, but rest assured, it was really tender and moist, and served up with lots of love! Thanks for looking!!