Wine-Butt Chicken Results

Fritz

Having done many beer-butt chickens I was anxious to try something different.[p]We put wine, garlic and onion in the sitter and decided to rub the chicken with Char-Crust's Roto-Roast. This was a good combo. Very appealing flavor. The Roto-Roast is very simple and allowed the subtleness of the wine to come through.[p]The five pound chicken was cooked to 180* in the thigh. This took an hour and a half at 350*.[p]Fritz

sprinter

Fritz,[p]Sounds great. I have some pork chops getting ready to throw into a marinade this afternoon during lunch, cooking them tonight. The marinade is red wine, red wine vinegar, misc. fresh (garden is starting to produce already) spices and juniper berries. Thought it would be interesting. Glad to hear of your success with the wine in the egg, now I'm looking forward to tonight even more.[p]Troy

JFK

Fritz,
I have a few questions if you have moment to respond.[p]Did you put anything else in the bottle of wine?
How much wine was left in the bottle?
Did you brine it first?
Did you use indirect heat for the entire process?[p]Thank you Fritz. I have been using an egg for three weeks and am trying as many recipes as possible.[p]Cheers,
JFK[p]

JFK

Fritz,
I have a few questions if you have moment to respond.[p]Did you put anything else in the bottle of wine?
How much wine was left in the bottle?
Did you brine it first?
Did you use indirect heat for the entire process?[p]Thank you Fritz. I have been using an egg for three weeks and am trying as many recipes as possible.[p]Cheers,
JFK[p]

Fritz

JFK,[p]I used a chicken sitter. I put about a cup or less of wine in it. I put nothing but garlic and onion in with the wine. I beleive a simple rub of kosher salt, black pepper and cayenne pepper would do if you did not have the Char-Crust Roto-Roast.[p]Fritz
[ul][li]Willie's Chicken Sitters[/ul]

JFK

Fritz,
Thanks for the link and the info Fritz.[p]Cheers,
JFK