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View Full Version : The Quest For Crispy Skin: UDS Rotisserie Chicken Chronicles, Part 2


Moose
03-02-2012, 11:05 AM
A while back, I rigged up a rotisserie set up for my UDS using a spare ring I cut from another drum. This is what it looks like:

http://i980.photobucket.com/albums/ae286/Pashn8one/9%205%202011%20BBQ%20Rotisserie%20Chicken/IMG_5304.jpg

The chickens I've done have all been really good, however, I found they weren't getting the crispy skin I love so much. I decided to raise the firebasket in the drum by using 2 half cinder blocks to see how that would affect the outcome:

http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0660.jpg

Worth a shot, right?

We bought two nice young chickens at one of our local ethnic markets, and began prep. I decided to use a combination of Lawry's, Rub Company Original & BBQ rubs, and seasoned pepper.

http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0659.jpg

The birds after seasoning:

http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0661.jpg

Fired up the UDS, and added 3 chunks of oak. For the record, I've never added wood chunks when using the rotisserie for chicken, but thought it would add some nice flavor:

http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0663.jpg

Put the spit on the drum:

http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0666.jpg

About 30 minutes later:

http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0672.jpg

Another 40 mins later, the chicken was done. I pulled it off the spit, and this is how it looked:

http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0673.jpg

http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0674.jpg

Cut up and ready to serve:

http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0676.jpg

The verdict? As usual, it was super tender, juicy, and flavorful. The chicken meat itself was incredible, and among the best I've eaten.

But, I still didn't get the crispy skin I wanted. The oak pieces really prevented the drum from getting up to the temp I was looking for. Next time I'll try it without the wood chunks and see what happens.

If anyone here is getting crispy skin on UDS rotiss chickens, I'd love to hear how you're doing it!

gtr
03-02-2012, 11:19 AM
I just got a rotis setup for my 22" Weber (still haven't modded that section of drum you gave me - I'm not one to rush anything!) and have yet to get really crispy skin with a rotis.

I was running really late last weekend and turbo blasted a chix with high heat - 400 plus. The chix turned out great (brined overnight and basted with Wishbone eye-talian), but the skin was just chicken skin. The high heat made the skin shrink and crack, but I was expecting as much from cooking at a temp like that.

The best chix skin I've had is from that roadside chicken you made. :thumb: I've thought about doing the roadside chix recipe but on a rotis. Maybe I'll do that this weekend.

fingerlickin'
03-02-2012, 01:21 PM
That looks awesome man! :thumb: This is why I'm planning on building a UDS, there's no rotisserie option for the egg. :tsk:

Grillman
03-02-2012, 02:55 PM
It looks "Spitacular" ....:hungry:

Boshizzle
03-02-2012, 07:20 PM
Nice chicken, moose!

I saw a guy cook whole chickens on a spit and to crisp up the skin during the last few minutes of the cook he would spinkle hickory chips on the coals while spraying oil on the chicken. It worked well for him.