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whole chicken tonight
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Sandbagger
Posts: 977
Comments
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Sandbagger,[p]Hmmm...I have often wondered how to include a motorized rotisserie into the BGE. Although, probably not required jusy seems like a nifty addition. Sooooooo when you say rotisserie are you referring to what that term really means or just the style? If you have truly figured out how to build in a rotisserie into the BGE I would love to see pics.[p]Thanks
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Sandbagger,
Wow, I've usually stuck with 275-325. I'll have to give that a shot.
Theres a Spanish marinaded chicken recipe in one of the weber books thats really good where you cut an orange and lemon in half, partially juice them, and stuff them inside the bird.
I've used the John Henry's chicken tickler rub in conjunction with it, and they came out really good.
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[p]
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Sandbagger,[p]Now that is way cool!!! Thanks for sharing!
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eroc, for your safety and your egg's gasket, you need to be careful. 500 degrees with grease should not be taken lightly when flame/fire is involved. t
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Sandbagger,
Holy smokes! Your full of surprises.
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Sandbagger,
Saw your gospel bird done @ 500 for an hour...looks like you threaded the needle this time....will be trying this tonite per your instructions, but will be using manual rotisserie...you didn't mention what kind of beer you marinated yourself with...........H.
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vodka lemonade's......in honor of the lemon I stuffed the bird with.....T
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