A boy never forgets his first rotisserie chicken.

[BlindLemonLars]

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!

 

[BuffaloSabresBrewer]

My mouth is watering. Thanks alot.

 

[bigjohnmilford]

Damn, nice color. I bet it was awesome. Did you use any wood chips or anything for an additional flavor?

 

[Melana]

My mouth is watering.

Now i have to get my dad to fit our rotisserie to our grill.

 

[EdWort]

What? No pics of the slicing? Sheesh, talk about a tease!

Nice job! I'm ready for lunch now!

 

[Revvy]

Droooooooollllllll :d

 

[flyangler18]

Damn, that looks incredible....drool X 2.

 

[david_42]

Suckling pig next. Haven't done one of those in 45 years.

 

[Arneba28]

oooooooh ahhhhhhhhhhh. drool drool. looks damn good. Last time I did this was over a camp fire with cornish hens

 

[Brakeman_Brewing]

Nom Nom Nom Nom Nom Nom

 

[BlindLemonLars]

Damn, nice color. I bet it was awesome. Did you use any wood chips or anything for an additional flavor?

No, I was going for the traditional "French Bistro" chicken thing, heavy on the rosemary and garlic. Besides, I've been doing SO much smoking lately (chickens, ribs, shoulders, brisket, flank steak) that my palate was ready for a break from the smoke! The grill does have a built-in cast iron smoke box though, a pretty slick feature. You can see part of it to the left in my pictures.

Sorry Ed, no carving pics. Once the food hits the board around here, you've got to be pretty quick with the shutter before the feeding frenzy starts! Not a lot of carving to actually, after splitting it in two, I just gently pulled it into pieces.

I do have to start using your trick of sneaking a beer into each shot!

 

[BlindLemonLars]

Suckling pig next. Haven't done one of those in 45 years.

Oh man, that sounds decadent. I've never cooked a mammal in one piece.

Although, if the neighborhood squirrels keep shredding my patio furniture, they may be the next critters riding on my gas fired merry-go-round.

 

[EdWort]

I do have to start using your trick of sneaking a beer into each shot!

Should be a rule for pics in the cooking & pairing section.