I just posted this in the "Grilling & Chilling" group, but it shrank my pics and limited the text to 1000 characters. No fun.
So I finally tried out the rotisserie on my new grill. It was a nightmare getting it...an hour on hold to order, and another hour when it showed up in a demolished box, missing the main rod. But after 44 years and 10 months of life, I've just cooked my very first rotisserie chicken!
Here is the bird in question, all trussed up like a hostage. It's rubbed down with rosemary, garlic, olive oil, salt & pepper. Inside is a quartered onion, some excess fat/skin and a big slice of lemon.
And here is the victim again, after turning slowly in front of the rear ceramic burner for an hour and a half @ 375°F. For the last 15 minutes, I lit a side burner to bring the "oven" temp up to 450°F for final crisping.
Damn this was good...moist & juicy inside, crispy & crunchy outside. It made a loud "crunch" noise as I set it down to the carving board!
A boy never forgets his first rotisserie chicken.
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