sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
He just had to go posting up some delicious looking rotibasket whirlybird thighs and I couldn't get it out of my head, so I decided I needed spun chicken parts ASAP. I grabbed some "Smart Chicken" brand quarters from the store, dusted off the kettle rotisserie, and went to town.
I dry brined them last night with a mix of kosher salt, Lawry's, and fine ground black pepper. The kosher salt + black pepper dry rub has been my go-to for chicken, but with everyone talking about the Lawry's seasoned salt recently, I thought I'd try to incorporate that into the mix. Just eyeballed a proportion of ingredients that seemed reasonable.
Finished brining, into the rotibasket
Kingsford Professional briquettes and some hickory chips
15 minutes or so in
Reading 197 in the thigh
Poifect
If you have a rotisserie + basket and havent done it, you owe it to yourself to give rotibasket chicken pieces a "whirl" :thumb:
Some high def crispy skin rolled in its own delicious fat chicken goodness:
I dry brined them last night with a mix of kosher salt, Lawry's, and fine ground black pepper. The kosher salt + black pepper dry rub has been my go-to for chicken, but with everyone talking about the Lawry's seasoned salt recently, I thought I'd try to incorporate that into the mix. Just eyeballed a proportion of ingredients that seemed reasonable.
Finished brining, into the rotibasket
Kingsford Professional briquettes and some hickory chips
15 minutes or so in
Reading 197 in the thigh
Poifect
If you have a rotisserie + basket and havent done it, you owe it to yourself to give rotibasket chicken pieces a "whirl" :thumb:
Some high def crispy skin rolled in its own delicious fat chicken goodness:
