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Barbeque Rotisserie
By fthomas | April 18, 2009
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If you are considering cooking a full chicken on a barbeque, then he should consider picking up a barbeque rotisserie. This waking yet the barbecue to a nice hot heat on one side and put the chicken on the rotisserie on the other side so you have no chance is a scorching or burning the chicken.
When looking for a barbeque rotisserie, keep your eyes open at the end of the summer season. This is when you can find the very best deals for your rotisserie. I picked mine up at the end of summer couple years ago. As it will pick up for about $10! When looking at the next summer, I noticed that the price was close to $30.
Like a mention in the first paragraph, it’s really worth your while to cook a chicken or even maybe roast. I haven’t tried a roast but I’m sure would work. As I was saying it would really work well with chicken when using indirect heat. Chicken is notorious for having its fats drip and cause flareups while barbecuing.
Asked how hot it should be, I would be shooting for 350 to 400°. This way a raw chicken will cook on the rotisserie in about 35 to 45 minutes. Let your chicken tell you when it’s done. Normally you’ll find that will start coming apart.
Another thing you must know, is that you have to tie up the wings and the legs so they don’t flop around while it’s rotating on the spit. When tying up the wings in the legs you can use either butcher string or clamps that you get from your local vendor that is designed for this purpose.
Once you have the wings and the like secured, you don’t have to worry about them drooping down and getting caught up on the grill or burning.
You’ll definitely want to select a barbecue rotisserie that runs on a standard wall receptacle. This way you can plug it in, close the lid and let it cook away. Most models are like this so you should have troubles in this regard.
Finally while cooking, make sure you have a good rub that you can put on the chicken. I found things as simple as olive oil to a more complex rub can do well either way. This will help keep the skin the chicken moist and keep the meat underneath juicy.
Once the chicken is finished, remove it from the barbeque rotisserie and apply a light sprinkling of rock salt. This really helps to highlight the flavor of the chicken after being on the spit.
Topics: barbeque technique |