Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Rotisserie Chicken done on the egg!! Better than the beer can method
Jeff
Posts: 75
Jeff
[ul][li]http://f1.pg.photos.yahoo.com/ph/jeffbanky/album?.dir=/13dd&.src=ph&store=&prodid=&.done=http%3a//photos.yahoo.com/ph//my_photos[/ul]
Comments
-
Jeff ,
Very cool - couple of questions.
Was it hard to control the temp with the lid open like that?
Did it damage the gasket?
Does the thing just sit and spin or was it mounted to something?
-
the lid was closed...just cracked a bit...i cloed the dampers to control the heat.....np[p]i mounted a mounting bracket on one side(motor side)...no damage to the gasket...the other side sets on the gasket and spins but is held in place by a couple of nails i put in the metel band around the egg.....very easy!
-
Jeff ,
This looks the same one you posted about last week. Is this a different chicken or is this just a bump?[p]Also, is it better than a spatchcocked chicken?
-
Jeff , can it take the heat, trexing a lamb roast on a rotisserie would be great
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Jeff ,
what do you think made it better than a beer=can or spatchcock chicken?. ..i had always understood that the way the heat flows around the egg made it un-neccessary to rotate food as it already was being cooked evenly?. . .when i do beer butt chickens inderect over plate setter, the heat is very even on the bird. . .[p]what did you do to the bird, besides the rotisserie, i.e. marinade, brine, rub, etc. . .[p]thx[p]max
-
mad max beyond eggdome,[p]That's a very good point. The convection properties in the upper part of the dome create an even cooking environment when used with a heat barrier. It is not so even without a barrier.
It would be interesting to see some side by sides of chickens done with the rotisserie and ones done with out.
I think the rotisserized chickens would have a crispier skin since they are cooked direct.[p]
-
Tater,
you make a good point about crispy skin. . .between the indirect nature of a beer butt bird and all the steaming created by the beer, it can be tricky to achieve crispyness. . .but it can be done. . .typically by simply letting temps rise the last 15 minutes or so of the cook. .
-
you could do this indirect also...nothing is stopping you from doing it either way!
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum