practice

[LiquidOcelot]

picked up a bird and some kickin chicken to stick in the roti tomorrow for dinner. my first REAL spin. kind of a practice run for thanksgiving. I don't want a 10+ plus pound bird to be my fist try lol

[CarrieAnn]

My kids ADORE that Kickin Chicken. I bought it in the huge container at Sam's quite a while back and it looked to be about a lifetime supply but I'm nearly out.


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[WNC]

Good luck, but the rotisserie is pretty fool proof. Kicken chicken is great


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[LiquidOcelot]

10 more mins

[LiquidOcelot]

done







my carving skills...... if it wasn't dead before, it is now

[LiquidOcelot]

skin wasn't crispy at all. cooked at about 350ish for an hour and a half. super juicy and hella yummy. I used olive oil on the skin before the seasoning. any tips for crispy skin?

[Mr.CPHo]

skin wasn't crispy at all. cooked at about 350ish for an hour and a half. super juicy and hella yummy. I used olive oil on the skin before the seasoning. any tips for crispy skin?

Cut slits along both sides of the back bone to allow fat to render out.   Dry rub a small amount of baking powder into the skin. 


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[iCARRY]

I don't use water in the pan, I figured a dry environment is better for crispy skin, I am usually up around 400 for temp, last few minutes, go direct with the heat.


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[HoosierKettle]

I've only done a couple and skin is crispy but I bank most of a lit chimney and cook much higher temp.  Cooking whole chickens is not my favorite use of the rotisserie, unlike most people. I like to cook garlic sirloin, whole pork loin, and boneless pork butt. I know most will think I'm crazy but I like my beer can chicken better than my roti chicken and it's less effort.


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[kettlebb]

I don't have a roti so I spatchcock my birds. Higher temp and no water in the cooker. Skin is always crispy.


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[LiquidOcelot]

I've only done a couple and skin is crispy but I bank most of a lit chimney and cook much higher temp.  Cooking whole chickens is not my favorite use of the rotisserie, unlike most people. I like to cook garlic sirloin, whole pork loin, and boneless pork butt. I know most will think I'm crazy but I like my beer can chicken better than my roti chicken and it's less effort.


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yea this was just a test for thanksgiving just to feel out the set up. next will be a half pork loin roast.


so so take 2 will have a higher temp and no water in the pan.

[HoosierKettle]

Actually I'd go no water pan and close to the temp you were at on this one for pork loin.  The last pork loin I did was really good. I prefer to take internal to 150-155 versus 145. 145 is a little in the pink side for me personally.


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[TheKevman]

That is one beautiful bird and a grill to boot!


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