Rotisserie Chicken

JohnEggGio

Just my opinion - the egg is ideal for a rotisserie.  I’ve been thinking about it quite a while, but decided to make the jump a few days ago. Thanks to @Toxarch I made the move - right price, wrong price - I don’t care.

4.5 pound chicken, rubbed with Dizzy Pig Wonder Bird, about 90 minutes at 325...OMG - that is some fine, fine eating!

Hardest part is getting the bird tied up tight - I used extra fork/clamps from an old gasser rotisserie to hold the chicken in place.

mEGG_My_Day

I am a recent convert - rotisserie is the best way to cook a bird.  Your’s looks fantastic!! 

Toxarch

We are always happy to help others spend their money. The bird looks great.

OhioEgger

JohnEggGio said:

Hardest part is getting the bird tied up tight - I used extra fork/clamps from an old gasser rotisserie to hold the chicken in place.

Here's the best method of trussing a chicken:
https://www.chefsteps.com/activities/tips-tricks-best-way-to-truss-a-chicken

JohnEggGio

@OhioEgger. Thanks!  I read through it - perfect for roasting, but on a rotisserie those legs would be flipping around as it turns.  I had them tied to the tines on the spit forks.

JohnInCarolina

This might be the first cook I've seen on one of these things that's making me think about grabbing a rotisserie set.  Damn that looks good.  

smbishop

Perfection!  Doing the same today!

JohnEggGio

@JohnInCarolina Beware - strong tendency to overeat!  I already have my next one planned...a slather of olive oil, garlic, basil, lemon zest and kosher salt.  To be followed by a Greek style...

smbishop

I etched a couple of marks on the rod where the center and edge of the Egg is when all set up.  Helps me know it will fit and be centered...

dmchicago

Holy damn! 

JohnEggGio

@smbishop That’s a great tip!  I had the chicken all tied-up and ready to go - walked out to the egg and found I was way off center (far left) - had to redo some of my work.

smbishop

JohnEggGio said:

@smbishop That’s a great tip!  I had the chicken all tied-up and ready to go - walked out to the egg and found I was way off center (far left) - had to redo some of my work.

Thanks!  I am going to spin a bird and then try this recipe:

JohnEggGio

Sounds great - share your results please!

The Cen-Tex Smoker

JohnInCarolina said:

This might be the first cook I've seen on one of these things that's making me think about grabbing a rotisserie set.  Damn that looks good.  

dangit...I. do. not. need. one. of. these.

HeavyG

Spatchcock one sometime...

Not my photo of course.

smbishop

Trussed, Dizzy Dust, 325 for about 90 minutes.  Broke it down and made chicken salad.  I added one piece of apple for some smoke...

volfan1

That looks amazing. I am so tempted to get a rotisserie.

JohnEggGio

@smbishop was the salad all you hoped it would be?

smbishop

JohnEggGio said:

@smbishop was the salad all you hoped it would be?

My wife loved it, I thought it was o.k.  Not a fan of Miracle Whip..  I bet it is better today, cold, served as a sandwich!

JohnEggGio

Posting this for my future reference...  Rotisserie chicken #2: coated with a slather of olive oil, garlic, basil, lemon zest, kosher salt and black pepper.  2 hours at a little under 300.  Applewood. Quite good, but fell short of #1 

Botch

smbishop said:

Trussed, Dizzy Dust, 325 for about 90 minutes.  

Looks delicious, but...  trussed?    

babalabashabalaba

Hey which rotisserie kit is this? Does the lid close?

JohnEggGio

Joetisserie - since it is wedge shaped, the lid does close, although mine is not real snug, but it is adequately tight.

DonWW

I've spatchcocked, beer canned.  Very  happy with both methods.  But, wow, that is a beautiful looking yardbird.  Congrats.