rotissere vs spatchcock chicken

[jd]

I recntly got the slowNsear from and I tried the spatchcock chicken the way they recommend on their site and it came out really good so I was wondering if a rotisserie attachment would make it much better, what are your thoughts from you that have done it both ways, thanks for your time

[Travis]

Both ways are a winner! If I have the little extra time, I'm gonna put it on a spit. Nothin better than hearing those juices drip! If times a little shorter, cut that backbone out and let her go!


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[glend123]

Rotisserie for me!

[mirkwood]

I like yard bird cooked both ways with a slight nod to the roti bird, I just prefer the way the skin
turns out on the rotisserie and the meat seems slightly more moist to me..
 

[Old Dave]

This might be the best of both worlds....

[Bustin Butt]

This might be the best of both worlds....

That's what I'm talking about!


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[jd]

that looks really good. I think I am going to get the rotisserie. thanks everyone for your thoughts

[DarrenC]

Whole bird sitting upright on a beer can - Rotate 1/4 turn every 15 minutes.  No roti necessary.

[MINIgrillin]

Both can turn out tasty products. Rotis are definately more chef friendly but spatchcocked has a more extravagant presentation appeal. Get a roti. Then you can do prime rib roasts.

[Travis]

Both can turn out tasty products. Rotis are definately more chef friendly but spatchcocked has a more extravagant presentation appeal. Get a roti. Then you can do prime rib roasts.

That's true. There are endless other things that can be done on a spit. Not just birds. I've done one actually "prime" rib on a spit and it was unbelievable... Thanks for the memory. Man, was it good.


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[MacEggs]

Rotiserrie birds are amazing! … Spatchcock looks cool …. But, if you're feeling really, really lazy …

Just lay the whole bird on its back in the middle of the cooking grate, indirect with charcoal baskets on the sides.
Did this on Saturday passed with a 4 lb bird, and it was delicious. 

[DarrenC]

Rotiserrie birds are amazing! … Spatchcock looks cool …. But, if you're feeling really, really lazy …

Just lay the whole bird on its back in the middle of the cooking grate, indirect with charcoal baskets on the sides.
Did this on Saturday passed with a 4 lb bird, and it was delicious. 

Absolutely!!  Simplicity rules!!

For those wanting to introduce some showmanship to the process, there's also Alton Brown's 'ring of fire' technique.

SO many things your kettle is already perfectly set up to do without gadgetry!