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Rotisserie Chicken on the egg----DONE!!!
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Jeff
Posts: 75
[ul][li]http://f1.pg.photos.yahoo.com/ph/jeffbanky/detail?.dir=/13dd&.dnm=e3ae.jpg[/ul]
Comments
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Jeff, the bird looks good, but what did you do? Temps, times, any rubs? You don't have to give away all the secrets but another way to cook yard bird always gets my attention.
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jeff,
I cant see the pictures just a little red x
Glenn
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No big secret here......I just threw on some BBQ spice i got in Jamaica and then some Jerk BBQ sauce at the end...Cooked it for about 1 1/2 hrs at about 350......[p]
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click on the link
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jeff, good to see someone actually do this. It would not be difficult to incorporate a rotisserie into the ceramics.
You could plug the dome to lower casting with a soft fire resistant material. One thing I would do is lower my temps and extend my time for this cook. 275 to 300 should produce a better color. Yours looks mighty good anyway.
C~W[p]
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jeff,
I'm a huge fan of Rotisserie, I'd like to see a pic of the set up.[p]CWM
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