Rotisserie Chicken...

                                                                                                    January 2013

BBQ Friend:rotisserie chicken

     This is a prime example of how the internet can be detrimental to your BBQ cooking. I searched all the top sites for a good recipe for rotisserie chicken when I wanted to try out my new rotisserie accessory for my Weber 22.5" grill. They all said to put a foil pan directly under your chicken and coals to the side. No mention whatsoever of whether or not to put the lid on. No mention of pit temperatures but they did mention it would take about 1 to 1.5 hours to cook your chicken. Most of the recipes seemed to be the same too - like they all just copied it from one another without actually trying it for themselves.

     So... hvintage grillaving watched my Dad and Uncle cook rotisserie chicken on the old charcoal grill many times, I decided to attempt to replicate their method with no lid. I guess I just didn't want to end up with a fast roasted, burnt skin, barely done on the inside, average chicken. When I tried the first time to use a foil pan and indirect heat, it failed miserably - so much for internet advice!

     Then I did it my way with no foil pan cooked directly over hot coals. Much better results! Tender, fall off the bone meat, juicy as can be, with tasty golden brown bite through skin. Just the way it's supposed to be. Be careful who you take BBQ advice from. Make sure it comes from someone who knows what they are doing.

Here's how to cook rotisserie chicken the right way...


Bill Anderson

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