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Old 08-28-2014, 11:36 AM   #1
tdwalker
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Default 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.
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Old 08-28-2014, 12:09 PM   #2
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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!
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Old 08-28-2014, 12:16 PM   #3
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we like to stuff the birds with some cooked saffron rice mixed with some fresh clementine or mandarin parts and pieces of onion..
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Old 08-28-2014, 12:28 PM   #4
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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.
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Old 08-28-2014, 01:45 PM   #5
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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:
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Old 08-28-2014, 01:48 PM   #6
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Quote:
Originally Posted by Smokeat View Post
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.

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Old 09-02-2014, 09:58 AM   #7
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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).
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Old 09-02-2014, 10:53 AM   #8
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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.
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Old 09-02-2014, 10:59 AM   #9
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Ribolator attachment for the performer....
IMG_9105.jpg
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Old 09-02-2014, 11:41 AM   #10
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+1 on the centering and balancing - THE most important part of rotisserie cooking IMO.
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Old 09-02-2014, 11:51 AM   #11
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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/

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Old 09-02-2014, 12:12 PM   #12
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TDWalker, How did the rotisserie chicken turn out? Great I'll bet.
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Old 09-02-2014, 12:50 PM   #13
Old Dave
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Default Weber Rotisserie Cooks

Love cooking poultry on the Weber kettle.



I like to use the "Roadside Chicken" recipe.

Dave
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Old 09-02-2014, 02:12 PM   #14
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i just.....can't.......resist.... posting....a picture of.... my BIRD
Attachment 101678
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Old 09-02-2014, 04:45 PM   #15
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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.
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