I am not sure if it was here or somewhere else I read about somebody doing roti chicken on a Kettle without the lid on. Soon as I read it I wanted to do it. Today was that day:
Chicken was injected with Grace Ginger Beer fortified with garlic salt and normal salt then rubbed with my own concoction and refrigerated for 5 hours. It was a mix of rain and freezing rain all morning and partway through the afternoon. It was still lightly misting when I got to it but the radar showed me it was going to clear up shortly:
I used Coshell with a little RO lump. Oak and pecan chunks were tossed on for flavor and heat. I kept the balance of the coals and all the chunks offset from the fowl. A few coals were left directly underneath:
A little over an hour in:
About 45 minutes later:
Done:
No plate shot. This was so tasty I plum forgot. Chicken was nice and juicy with just enough garlic....this stuff is some strong and I had feared overdoing it. Skin was near crispy but I could have done with more crispy. Smoke taste was weak. The birds were grain fed high end stuff...only reason I got it was the price was right....gotta say I could tell the difference from normal fare. Better texture and taste to the meat was the difference.
This is my 1000th post here if I am correct. It has been almost a year since I found my way here and in that year have probably not made 50 total posts at other bbq sites. Living with the number of women I do combined with the hours I spend on the net and the number of bbq's surrounding me drives me toward sites like this. I have grown to like this one.
Be well folks.
Here are a couple shots of my favorite Kettle I do not believe I shared here:
I do love that gorgeous wonderful piece of artwork. Just putts a big old smile on my face it does....and each of us needs one, two or in my case currently 16 things just like it in their lives.
Topic: Rotisserie Chicken Open Pit Style (Read 2695 times)