It's still in progress. I checked and it was up to 135 degrees so it's not quite ready to glaze yet.
I got out the Weber honey garlic rub I used on half of those drumsticks the other day and rubbed a whole dryer chicken down and put some in the cavity and loaded it up on the rotisserie. I parboiled some red potatoes and got those spiced up in the drip pan while the charcoal was lighting.
When the dark meat gets to about 160-165, I'm going to give it a light glazing of VH Honey Garlic Hoisin sauce and then pull it after a few minutes along with the potatoes in the pan. Here are the pictures so far.
I'm going to check the temperature again in a minute or two and then glaze it if it's ready for it.
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Topic: Honey garlic hoisin rotisserie chicken (Read 614 times)