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Rotisserie Chicken

ColtsFanColtsFan Posts: 1,778
First run with the JoeTisserie today. Did a 5lb chicken, seasoned with SPOG at 375*. I had the lump pushed to the back of the egg as I was concerned about the acrid smoke from the chicken fat dripping on the lump. The end result was fantastic! One of the juiciest chickens I've done. Sorry, no plated pics. We scarfed it down 

Trussed and on the spit

Thanks for looking.
Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
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Bloomington, IN - Hoo Hoo Hoo Hoosiers!
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