BGE vs rotisserie

Flashback Bob · October 2006

I was wonderin'- the chicken I cook on the egg may be moist, but it's not usually tender (ie it's kind of rubbery). The thermapen is telling me i'm at 180 in the leg. When I cook on the set-it-and-forget-it rotisserie, it's both juicy and tender, and the skin is crisp.[p]Any idears on this? is that the way it goes for everyone-that it's a different texture when you barbeque (I have rarely had BBQ chicken prior to owning the egg).[p]That rotisserie does cook things well but is a royal pain in the @ss to clean. I was hoping to never need it again.

gman · October 2006

I had problems with my first few chickens on the BGE. But then I tried the spatchcock(sp?) recipe. Essentially you cut out the backbone and flatten it out. Crisp skin & tender, moist meat.

egghead · October 2006

flashback Bob,
I have had great luck with the Spatchcock recipe and on a beer can. I cook at 350 dome temp for 1 1/4 to 1 1/2 hours for the beer can. Sparchcock goes for about 1 hour. Skin is crisp and meat tender and juicy. Perhaps you need a higher temp.?

Sandbagger · October 2006

<p />flashback Bob, rotisserie chicken is my favorite chicken. So I built a rotisserie set-up for the egg. [p]Thus far, the best bird was produced by following my local Costco and Sam's rotisserie method: 500 degrees until 180 internal, about 60-80 minutes. The set-up was partially indirect using fire bricks: 1/4 of the bird’s rotation was direct, open over the lump. Sure enough during the last 15 minutes of the cook, the skin really let loose with the fat and became crispy. [p]You might try jumping the temp during the back-end of the cook to render the fat. Also, these birds are great with Dizzy P's Shakin-the-Tree or BlueSmoke's Red Rooster placed on and under the skin.[p]

stike · October 2006

flashback Bob,
sounds like a direct vs indirect issue.[p]if you do spatchcock chicken, some folks finish it skin-side down.[p]the other option is high heat roasting, like mad max. [p]if the bge has a downside, it is that things can be TOO moist, when you want them to dry out, like skin.[p]i did a huge bunch of bacon wrapped apps on the small bge and at 350 we waited forever for them to crisp. when i bumped to 450, 500, we rolled them around every few minutes and there was enough of a draft to vent most of the steam quickly.[p]i had a roast going on the other egg, and when i opened it to show the old man, my glasses fogged over. the thing just does not waste heat. [p]in short, all your rotisserie does is present the skin to the fire 'direct', continuously.[p]try spatchcocked chicken, skin up for half an hour, skin down the last half hour or twenty.

Toy Man · October 2006

Tom: Do you have a picture of your rotisserie setup?[p]I assume you just mount it on the egg and leave the lid open?[p]Toy Man

Essex County · October 2006

flashback Bob,
I finish my spatchcock chicken by heating a cast iron pizza pan (or a large frying pan) on the stove and then setting it right on top of the chicken skin. You squeeze a little juice out, but not much. This sears the skin pretty well.
Paul

fishlessman · October 2006

flashback Bob,
maybe try a higher heat, and regulate temps from the bottom with no daisy in place to help reduce moisture and it will also reduce some of that heavier smoke that your experiencing

Unknown · October 2006

flashback Bob,
Bob, are you cooking the chickens direct or indirect? The only time I've EVER had a rubbery chicken was the time I tried it indirect. [p]I usually cook my chickens vertically on a roasting stand, on the raised grid at about 375 dome temp. They turn out perfectly moist with crispy skin every time. [p]Cheers, [p]Adrian B.

George · October 2006

Adrian B.,[p]when you say that you cook it direct on a "raised" grill, what do you mean exactly? do you mean that the grid is even with the felt line, or that the grill is even higher than that???

Drivr · October 2006

george,
when I used a raised grill it is even with the felt. I almost never cook at the normal level unless doing TRex steaks.

FSUScotsman · October 2006

flashback Bob,[p]I'm surprised no one mentioned what helped me so much...dousing the birds with a good coating of cornstarch. I did my first spatchcocked chickens that way, direct, on a rasised grid, about 400, if I remember correctly. They came out GREAT. My parents can't wait for me to cook again.

BGE vs rotisserie

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