First Rotisserie Chicken - Advice?

tdwalker · 08-28-2014, 11:36 AM

Hello all,

I'm going to be taking my fist shot at Rotisserie Chicken this weekend with a cajun bandit rotisserie on my Weber Performer.

Any tips / tricks / advice / life-hacks?

Recipes?

Thanks in advance.

Fwismoker · 08-28-2014, 12:09 PM

Nope i'm sure it'll be great though. I like injecting but it's not needed for a juicy bird. I'd say cook hot and don't worry about controlling high temps. Season inside the cavity and tie the legs/wings if the forks don't hold them into the body. I've used kabob sticks to keep them from flopping and that works well. Good luck!

GARNAAL · 08-28-2014, 12:16 PM

we like to stuff the birds with some cooked saffron rice mixed with some fresh clementine or mandarin parts and pieces of onion..

Smokeat · 08-28-2014, 12:28 PM

Looking forward to pictures if you post them. I want the CB rotis real bad, If I could only find a deal.

I like to baste rotisserie chickens with Lemon/Soy/Butter.

Southern Home Boy · 08-28-2014, 01:45 PM

I keep it simple. Rinse and trim any excess "bits 'n pieces" from the birds, pat them dry, spray with a little olive oil and then dust inside and out with my poultry rub. Put 'em on the spit making sure they're centered and balanced so the rotisserie motor doesn't have to work too hard against an unbalanced load. Take a full chimney of charcoal, get it full lit and then split it evenly to either side of the kettle. This creates a "dead space" directly under the birds that help prevent flare ups. Turn on the motor and let 'em roll for about an hour, hour and a half.

Looks like this:

Southern Home Boy · 08-28-2014, 01:48 PM

Quote:

Originally Posted by Smokeat

Looking forward to pictures if you post them. I want the CB rotis real bad, If I could only find a deal.

I like to baste rotisserie chickens with Lemon/Soy/Butter.

Make your own. I made mine out of a section of a drum that wasn't UDS worthy. Works great.

tdwalker · 09-02-2014, 09:58 AM

Rotisserie cook.

Brined for four hours water / salt / sugar / peppercorns / bay leaf. Rubbed one with a Johnny Trigg commercial chicken rub, the other with Weber's Montreal Chicken rub.

https://lh6.googleusercontent.com/-m...o/DSC_0121.JPG
In Process.

https://lh5.googleusercontent.com/t9...w311-h207-p-no
Weber Performer with Cajun Bandit Rotisserie

https://lh3.googleusercontent.com/Lz...w311-h207-p-no
Finised product. Slightly overshot on temp. (Lighting on pic is awful).

Seefyre · 09-02-2014, 10:53 AM

My rotisserie tip is this:

Cook your meat "open air". I know it will take much more fuel, but if you use your lid, you lose the benefit of the sear/cool cycle that rotisseries provide. Lid use is akin to spinning your meat inside an oven, making it a novelty at best.

Besides, you definitely want to be able to hear your meat yell "weeeeeeeee" as it goes around and around and around.

Seefyre · 09-02-2014, 10:59 AM

Ribolator attachment for the performer....
IMG_9105.jpg

unzippy · 09-02-2014, 11:41 AM

+1 on the centering and balancing - THE most important part of rotisserie cooking IMO.

Grimm5577 · 09-02-2014, 11:51 AM

tie up the bird so it doesn't flop around, bank coals to both sides, ad a tray or foil to catch drippings, and let the spin begin.
http://www.cookoverfire.com/poultry/...-weber-kettle/

SmokeHouse Blues · 09-02-2014, 12:12 PM

TDWalker, How did the rotisserie chicken turn out? Great I'll bet.

Old Dave · 09-02-2014, 12:50 PM

Love cooking poultry on the Weber kettle.

I like to use the "Roadside Chicken" recipe.

Dave

ShencoSmoke · 09-02-2014, 02:12 PM

i just.....can't.......resist.... posting....a picture of.... my BIRD
Attachment 101678

SmokerKing · 09-02-2014, 04:45 PM

I used to tie my bird legs and wings with twine, had a couple times where a fire spiked and burnt the twine through.

I now used wire to tie them up.

08-28-2014, 11:36 AM	#1
tdwalker Full Fledged Farker Join Date: 08-23-11 Location: Bridgeton, NJ	First Rotisserie Chicken - Advice? Hello all, I'm going to be taking my fist shot at Rotisserie Chicken this weekend with a cajun bandit rotisserie on my Weber Performer. Any tips / tricks / advice / life-hacks? Recipes? Thanks in advance. __________________ -Tim ... 22" WSM, 18.5" WSM, Gensis S-320 Gasser, Weber Performer, L-BGE

08-28-2014, 12:09 PM	#2
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	Nope i'm sure it'll be great though. I like injecting but it's not needed for a juicy bird. I'd say cook hot and don't worry about controlling high temps. Season inside the cavity and tie the legs/wings if the forks don't hold them into the body. I've used kabob sticks to keep them from flopping and that works well. Good luck! __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

08-28-2014, 12:16 PM	#3
GARNAAL is one Smokin' Farker Join Date: 09-15-11 Location: Houston, TX	we like to stuff the birds with some cooked saffron rice mixed with some fresh clementine or mandarin parts and pieces of onion.. __________________ food bloggin at http://oldjinks.blogspot.com/

08-28-2014, 01:45 PM	#5
Southern Home Boy is One Chatty Farker Join Date: 01-14-10 Location: St. Louis, MO	I keep it simple. Rinse and trim any excess "bits 'n pieces" from the birds, pat them dry, spray with a little olive oil and then dust inside and out with my poultry rub. Put 'em on the spit making sure they're centered and balanced so the rotisserie motor doesn't have to work too hard against an unbalanced load. Take a full chimney of charcoal, get it full lit and then split it evenly to either side of the kettle. This creates a "dead space" directly under the birds that help prevent flare ups. Turn on the motor and let 'em roll for about an hour, hour and a half. Looks like this: __________________ Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160

09-02-2014, 09:58 AM	#7
tdwalker Full Fledged Farker Join Date: 08-23-11 Location: Bridgeton, NJ	Rotisserie cook. Brined for four hours water / salt / sugar / peppercorns / bay leaf. Rubbed one with a Johnny Trigg commercial chicken rub, the other with Weber's Montreal Chicken rub. https://lh6.googleusercontent.com/-m...o/DSC_0121.JPG In Process. https://lh5.googleusercontent.com/t9...w311-h207-p-no Weber Performer with Cajun Bandit Rotisserie https://lh3.googleusercontent.com/Lz...w311-h207-p-no Finised product. Slightly overshot on temp. (Lighting on pic is awful). __________________ -Tim ... 22" WSM, 18.5" WSM, Gensis S-320 Gasser, Weber Performer, L-BGE

08-28-2014, 12:28 PM	#4
Smokeat is one Smokin' Farker Join Date: 01-01-09 Location: IE California	Looking forward to pictures if you post them. I want the CB rotis real bad, If I could only find a deal. I like to baste rotisserie chickens with Lemon/Soy/Butter.

09-02-2014, 10:53 AM	#8
Seefyre Take a breath! Join Date: 12-17-12 Location: Southwest Florida Name/Nickname : Chris	My rotisserie tip is this: Cook your meat "open air". I know it will take much more fuel, but if you use your lid, you lose the benefit of the sear/cool cycle that rotisseries provide. Lid use is akin to spinning your meat inside an oven, making it a novelty at best. Besides, you definitely want to be able to hear your meat yell "weeeeeeeee" as it goes around and around and around. __________________ Weber 22 1/2" Kettle, Pellet fired Bandera

09-02-2014, 10:59 AM	#9
Seefyre Take a breath! Join Date: 12-17-12 Location: Southwest Florida Name/Nickname : Chris	Ribolator attachment for the performer.... IMG_9105.jpg __________________ Weber 22 1/2" Kettle, Pellet fired Bandera

09-02-2014, 11:41 AM	#10
unzippy Full Fledged Farker Join Date: 02-17-13 Location: Melbourne, AUS	+1 on the centering and balancing - THE most important part of rotisserie cooking IMO.

09-02-2014, 11:51 AM	#11
Grimm5577 is One Chatty Farker Join Date: 08-09-12 Location: Bucks County, PA	tie up the bird so it doesn't flop around, bank coals to both sides, ad a tray or foil to catch drippings, and let the spin begin. http://www.cookoverfire.com/poultry/...-weber-kettle/

09-02-2014, 12:12 PM	#12
SmokeHouse Blues Full Fledged Farker Join Date: 04-18-12 Location: Upstate, SC	TDWalker, How did the rotisserie chicken turn out? Great I'll bet. __________________ Lang 60, FEC 120, 3-FEC 100's, WSM 22.5, Chargriller, Red Thermapen - KCBS CBJ, SCBA Master Judge

09-02-2014, 12:50 PM	#13
Old Dave Full Fledged Farker Join Date: 02-22-11 Location: Coatesville, Indiana	Weber Rotisserie Cooks Love cooking poultry on the Weber kettle. I like to use the "Roadside Chicken" recipe. Dave

09-02-2014, 02:12 PM	#14
ShencoSmoke is One Chatty Farker Join Date: 07-02-13 Location: The Shenandoah Valley	i just.....can't.......resist.... posting....a picture of.... my BIRD Attachment 101678 Last edited by ShencoSmoke; 12-04-2014 at 08:30 PM..

09-02-2014, 04:45 PM	#15
SmokerKing is Blowin Smoke! Join Date: 09-07-10 Location: Sunny AZ	I used to tie my bird legs and wings with twine, had a couple times where a fire spiked and burnt the twine through. I now used wire to tie them up.