sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
After getting one of my failed rotisserie motors replaced by Weber (thanks, Weber!), I am finally back up and running with my Weber 22" kettle rotisserie again. And I've been cooking chicken...lots of it. Of all the ways that I cook chicken, this one is my favorite...something about spinning around, getting fried in its own salty fatty delicious juices just can't be replicated in any other way.
Normally I do either chicken parts like quarters, legs, or thighs, or some combination thereof in a basket, or I do whole uncut chicken trussed and put on the spitrod, sometimes two at a time.
However, I've never tried spatchcocking a chicken and cooking it in the rotisserie basket...I thought the uniform flat shape and increased surface area would produce good results, and I was right!
I seasoned it with Bob's Smokin' Southern BBQ seasoning, which I got in a Brethren trade round - it's been a big hit in our house and I used the last of it on this chicken. I need to order more.
https://www.smokinsouthernbbq.com/
Then rolled the chicken back into its normal shape, wrapped tightly in foil, and let it chill in the fridge for 8 hours.
Into the basket she goes - tight fit! This is the basket I have - sometimes I wish it were bigger, but if it were it'd extend out over the charcoal baskets at the perimeter and get direct heat, so it's fine.
Pressed flat by the basket lid - you know those pieces that bulge through the grate are going to get tasty
Onto the grill using Kingsford Professional briquettes and a couple chunks of cherry
Just a few more minutes to go
Then about 1 hour after it went in the grill, we have this - vvv click me to view its full resolution goodness
I have another spatcocked chicken in the fridge seasoned a different way that I plan to also do in the roti-basket tomorrow.
Normally I do either chicken parts like quarters, legs, or thighs, or some combination thereof in a basket, or I do whole uncut chicken trussed and put on the spitrod, sometimes two at a time.
However, I've never tried spatchcocking a chicken and cooking it in the rotisserie basket...I thought the uniform flat shape and increased surface area would produce good results, and I was right!
I seasoned it with Bob's Smokin' Southern BBQ seasoning, which I got in a Brethren trade round - it's been a big hit in our house and I used the last of it on this chicken. I need to order more.
https://www.smokinsouthernbbq.com/
Then rolled the chicken back into its normal shape, wrapped tightly in foil, and let it chill in the fridge for 8 hours.
Into the basket she goes - tight fit! This is the basket I have - sometimes I wish it were bigger, but if it were it'd extend out over the charcoal baskets at the perimeter and get direct heat, so it's fine.
Pressed flat by the basket lid - you know those pieces that bulge through the grate are going to get tasty
Onto the grill using Kingsford Professional briquettes and a couple chunks of cherry
Just a few more minutes to go
Then about 1 hour after it went in the grill, we have this - vvv click me to view its full resolution goodness
I have another spatcocked chicken in the fridge seasoned a different way that I plan to also do in the roti-basket tomorrow.