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New way to Truss a Chicken

Started by ClubChapin, June 25, 2015, 04:38:42 PM

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ClubChapin

Haven't tried this yet, looks interesting.


Might be nice on the Roti.


http://www.chefsteps.com/activities/tips-tricks-best-way-to-truss-a-chicken

WNC

Thanks for sharing that, I might have to try it for the rotisserie

1911Ron

I printed it off to try, thanks for sharing!
Wanted: 18" Platinum any color will work
This is my Kettle there are many like it but this one is mine......

pbe gummi bear

"Why do we truss chickens? Because we can't truss lawyers." lol
"Have you hugged your Weber today?"
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Metal Mike

...BOBBING FOR COALS IN MY KETTLE

huntergreen

dumb question,  is there a special twine that needs to be used or just normal every day twine? tks all

ClubChapin



ClubChapin

#8
I tried this last weekend on the roti.  It worked really well.  I did find that the legs got over done and the skin broke around the breast.  This is likely due to my kettle with no lower vent dampers and rust holes.  It runs hot.  I think I roti'd too hot, around 450.

The breast was really nice and moist.

Will try again with one of my kettles with lower vent dampers.
















demosthenes9

Chapin,   hard to tell from the pics, but are you cooking directly over the coals or indirectly ?

ClubChapin

Quote from: demosthenes9 on June 29, 2015, 09:13:43 PM
Chapin,   hard to tell from the pics, but are you cooking directly over the coals or indirectly ?


they are banked to the side.  I do sometimes sneak a few underneath.  It does help with crisping the skin.  This cook, though (on the hot kettle) there were none directly underneath.

Matt_T

Thanks for sharing @ClubChapin - I'll have to try this out
Keep it simple stupid