Slow Smoke Rotisserie Chicken 3-Ways - Taste Test

woodsider · 08-17-2014, 06:19 PM

At the lake this weekend so the only “smoker” I have access to up here (for the moment anyway ;) is the Weber 470 with smoke box. Decided to try three different ways to prepare slow smoke rotisserie chicken and do a “taste test” with the family

Didn’t have time to prepare rub from scratch so used two different Lysanders rubs – Chipotle and Spicy Bourbon.

* First bird (left) is just dry rubbed with the Chipotle rub.

** Second bird (middle) is injected with a brine of the Spicy Bourbon rub, JD, soy, my favorite habañero sauce and lime. Then slathered with Grey Poupon and the habañero sauce, then dry rubbed with the Spicy Bourbon rub.

*** Third bird (right) is injected with a brine of the Chipotle rub, JD, soy, and a glug of maple syrup. Then simply dry rubbed with the Chipotle rub.

After proving to myself for the 99th time that mixing any spices into a spray-basting sauce clogs the sprayer

, I started over and made a basting juice for the sprayer out of these ingredients:

When we can find them, we use these "Smart Chicken" birds (not so much because of the organic etc but mainly because they have great flavor)

Getting started with the infrared burner to start the browning process. Decided to try pellets this time in the fire box instead of wood chunks:

I use three iGrill minis so I can fiddle with the burner settings to keep the temps even across the length of the rotisserie (just getting going here so burners are not even yet):

Thanks for reading this post

I will post the finished product when they are done.

cowgirl · 08-17-2014, 06:36 PM

Looking great so far!

landarc · 08-17-2014, 06:42 PM

wow, that is quite the rig you set up

woodsider · 08-17-2014, 06:45 PM

Searing for about 30 minutes at 360 to 380…

… then cooking for about 1.5 to 2 more hours at 220 to 230:

Is it dinner time yet Dad?

Ron_L · 08-17-2014, 07:06 PM

I hope the poor starving doggy gets some!

woodsider · 08-17-2014, 07:12 PM

Phinished product phoeople:

Will provide final serving pics and taste results test after dinner

woodsider · 08-17-2014, 08:47 PM

Ready for serving after resting

:

* Winner with most “tastiest” votes went to the middle bird – with the injection and mustard/habanero slather before the rub. In addition to adding a little “tang”, the mustard seems to cake the rub on and form a thicker glaze that keeps the moisture in a little more than the others.

* Second place was the left hand bird with nothing but rub with no brine injection.

* The third bird was also good but was nudged out by the others. Might have used just a touch too much JD in this brine.

And yes… puppy got his too:

Thanks for reading this post, hope it was interesting

landarc · 08-17-2014, 08:49 PM

Interesting experiment and some great looking chooks

AaronPo · 08-17-2014, 11:34 PM

They all look farkin delicious, great cook brotha!

08-17-2014, 06:19 PM	#1
woodsider On the road to being a farker Join Date: 07-21-14 Location: Woodside, CA	Slow Smoke Rotisserie Chicken 3-Ways - Taste Test At the lake this weekend so the only “smoker” I have access to up here (for the moment anyway ;) is the Weber 470 with smoke box. Decided to try three different ways to prepare slow smoke rotisserie chicken and do a “taste test” with the family Didn’t have time to prepare rub from scratch so used two different Lysanders rubs – Chipotle and Spicy Bourbon. * First bird (left) is just dry rubbed with the Chipotle rub. Second bird (middle) is injected with a brine of the Spicy Bourbon rub, JD, soy, my favorite habañero sauce and lime. Then slathered with Grey Poupon and the habañero sauce, then dry rubbed with the Spicy Bourbon rub. * Third bird (right) is injected with a brine of the Chipotle rub, JD, soy, and a glug of maple syrup. Then simply dry rubbed with the Chipotle rub. After proving to myself for the 99th time that mixing any spices into a spray-basting sauce clogs the sprayer , I started over and made a basting juice for the sprayer out of these ingredients: When we can find them, we use these "Smart Chicken" birds (not so much because of the organic etc but mainly because they have great flavor) Getting started with the infrared burner to start the browning process. Decided to try pellets this time in the fire box instead of wood chunks: I use three iGrill minis so I can fiddle with the burner settings to keep the temps even across the length of the rotisserie (just getting going here so burners are not even yet): Thanks for reading this post I will post the finished product when they are done. __________________ Cookshack FEC 120, Weber 670, Weber 470, Weber 650, Big Chief

08-17-2014, 06:36 PM	#2
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looking great so far! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

08-17-2014, 06:42 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	wow, that is quite the rig you set up __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

08-17-2014, 06:45 PM	#4
woodsider On the road to being a farker Join Date: 07-21-14 Location: Woodside, CA	Searing for about 30 minutes at 360 to 380… … then cooking for about 1.5 to 2 more hours at 220 to 230: Is it dinner time yet Dad? __________________ Cookshack FEC 120, Weber 670, Weber 470, Weber 650, Big Chief

08-17-2014, 07:06 PM	#5
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	I hope the poor starving doggy gets some! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

08-17-2014, 07:12 PM	#6
woodsider On the road to being a farker Join Date: 07-21-14 Location: Woodside, CA	Phinished product phoeople: Will provide final serving pics and taste results test after dinner __________________ Cookshack FEC 120, Weber 670, Weber 470, Weber 650, Big Chief Last edited by woodsider; 08-17-2014 at 08:07 PM..

08-17-2014, 08:47 PM	#7
woodsider On the road to being a farker Join Date: 07-21-14 Location: Woodside, CA	Winner of the Pepsi Challenge Ready for serving after resting : * Winner with most “tastiest” votes went to the middle bird – with the injection and mustard/habanero slather before the rub. In addition to adding a little “tang”, the mustard seems to cake the rub on and form a thicker glaze that keeps the moisture in a little more than the others. * Second place was the left hand bird with nothing but rub with no brine injection. * The third bird was also good but was nudged out by the others. Might have used just a touch too much JD in this brine. And yes… puppy got his too: Thanks for reading this post, hope it was interesting __________________ Cookshack FEC 120, Weber 670, Weber 470, Weber 650, Big Chief

08-17-2014, 08:49 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Interesting experiment and some great looking chooks __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

08-17-2014, 11:34 PM	#9
AaronPo is one Smokin' Farker Join Date: 12-29-13 Location: Pe ell, WA	They all look farkin delicious, great cook brotha! __________________ UDS, Weber kettle-OTG 22.5, Weber kettle-OTG 18.5, Mini-WSM