Not sure if this is the right newsgroup, but here goes!

I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
cooking a chicken. Can anyone give me advice on how to go about it? Ie
preparation of the chicken, cooking time, temperature etc.



Thanks - Dave

On Apr 5, 6:48*am, "Dasco" > wrote:
> Not sure if this is the right newsgroup, but here goes!

Not really. The best would be alt.food.barbecue
>
> I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
> cooking a chicken. Can anyone give me advice on how to go about it? Ie
> preparation of the chicken, cooking time, temperature etc.

Gas grilling is not barbecuing.
>
> Thanks - Dave

--Bryan

"Bobo Bonobo®" > wrote in message
...
On Apr 5, 6:48 am, "Dasco" > wrote:
> Not sure if this is the right newsgroup, but here goes!

Not really. The best would be alt.food.barbecue
>
> I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
> cooking a chicken. Can anyone give me advice on how to go about it? Ie
> preparation of the chicken, cooking time, temperature etc.

Gas grilling is not barbecuing.
>
> Thanks - Dave

--Bryan

Thanks!

Bobo Bonobo® wrote:
> On Apr 5, 6:48 am, "Dasco" > wrote:
>> Not sure if this is the right newsgroup, but here goes!
>
> Not really. The best would be alt.food.barbecue
>>
>> I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
>> cooking a chicken. Can anyone give me advice on how to go about it?
>> Ie preparation of the chicken, cooking time, temperature etc.
>
> Gas grilling is not barbecuing.

So why are you sending them to that newsgroup??

Where's Alan, he rotisseries chickens all the time.

nancy

On Apr 5, 6:48*am, "Dasco" > wrote:
> Not sure if this is the right newsgroup, but here goes!
>
> I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
> cooking a chicken. Can anyone give me advice on how to go about it? Ie
> preparation of the chicken, cooking time, temperature etc.
>
> Thanks - Dave

Dave,

I have never cooked a chicken over a Gas Grill, however, I have cooked
a game hen over a camp fire a few times. I like my birds marinated in
some lemon, basil, and cooking white wine. Of course you can just buy
a flavor you may like at the store. As for the temp. If you hold
your hand about 8 to 10 inches above the coals and you find yourself
moving your hand out of the way after 5 to 8 seconds the tempature is
just right. Now it will take about 30 minutes to cook all the way
through. Just remember to keep turning it...LOL.

Pete

"Dasco" > wrote in message
...
>
> "Bobo Bonobo®" > wrote in message
> ...
> On Apr 5, 6:48 am, "Dasco" > wrote:
>> Not sure if this is the right newsgroup, but here goes!
>
> Not really. The best would be alt.food.barbecue
>>
>> I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
>> cooking a chicken. Can anyone give me advice on how to go about it? Ie
>> preparation of the chicken, cooking time, temperature etc.
>
> Gas grilling is not barbecuing.
>>
>>

Saying "best would be alt.food.barbecue" and then indicating "Gas grilling
is not barbecuing" makes yoose pinheads.

In the US vernacular any covered grill is indeed a bbq. And any covered
grill can be used to make bbq. Just because one prefers a particular
cooking device and methodology does not in any way negate all others. Those
who can actually cook know that real bbq begins with a hole in the ground,
not some fercocktah welded hunk of steel drum-looking thingie. And unless
one makes their own charcoal then they are phoney baloney backyard meat
burners... using store bought charcoal is no different from calling heating
a TV dinner cooking. Boasting about a particular cooking contraption to
prepare whatever one terms bbq makes as much sense as claiming one can't
cook as good a stew in a $5 second hand pot as in a $300 designer pot. And
in fact perfectly good bbq can be made in a covered pot on the stovetop.
A.F.B is much more about grown men arguing a religious experience than it is
about cooking.

And anyway the question is simple, it's about using a *rotisserie*...
obviously yoose "pros" don't know or you'd not pull out your bbq bible.

On Sun, 5 Apr 2009 12:48:22 +0100, Dasco wrote:

> Not sure if this is the right newsgroup, but here goes!
>
> I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
> cooking a chicken. Can anyone give me advice on how to go about it? Ie
> preparation of the chicken, cooking time, temperature etc.
>
> Thanks - Dave

i like this marinade for rotisserie chicken:

chicken tunduri style

one 3-4 lb chicken

1 cup plain, full fat yogurt, if you can find the damned stuff

2 tbls lemon juice

1 tsp salt

1/2 tsp dried chili pepper flakes

1 tsp ground coriander (i used whole seeds ground in mortar & pestle)

1/4 tsp anise (i use star anise ground in m & p)

2 tbls oil

*

mix together all but chicken and oil. marinate chicken in mixture for
24-48 hours in refrigerator, making sure some of the goop gets inside the
chicken. when ready to cook, drain and brush outside of chicken with oil.

i usually rotisserie the chicken, but she says to roast at 375 degrees f.
she also says chicken can be split or quartered, so time will depend on
that. if you charcoal it, watch it doesn't burn. (it takes me about an
hour for a 3-4 lb. chicken, but i'm using an indoor electric grill.)

this turns out a very moist chicken with tasty, brown skin. the wings are
especially delicious, so make sure you snag them for yourself.

(adapted from 'the complete book of oriental cooking,' by myra waldo, so
take up any spelling or authenticity complaints with her.)

your pal,
blake

Dasco said...

> Not sure if this is the right newsgroup, but here goes!
>
> I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
> cooking a chicken. Can anyone give me advice on how to go about it? Ie
> preparation of the chicken, cooking time, temperature etc.
>
>
>
> Thanks - Dave


Dave,

Rotisserie has nothing to do with BBQ or grilling!

Just baste the bird and stop the rotisserie and instant thermometer check
for doneness every so often.

Do tie the legs and wings up so they don't flail out and burn to a crisp!

You also should be sure the chicken is snugly attached to the rotisserie so
it doesn't slip during rotation.

Best,

Andy

"Bobo Bonobo®" > wrote in message
...
On Apr 5, 6:48 am, "Dasco" > wrote:
> Not sure if this is the right newsgroup, but here goes!

Not really. The best would be alt.food.barbecue
>
> I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
> cooking a chicken. Can anyone give me advice on how to go about it? Ie
> preparation of the chicken, cooking time, temperature etc.

Gas grilling is not barbecuing.
>
> Thanks - Dave

--Bryan

Yet you do not explain the difference. Rather that just criticize, teach.

Grilling is cooking over high heat. Barbecuing, in the strict sense of the
term, it cooking over very low heat for a long time. Brisket and pork
shoulder require long cooking times to tenderize the meat.

Barbecue has, however, taken on the meaning that includes most any form of
outdoor cooking. Purists refuse to give in to the use of the term that tens
of millions use every day.

Rotisserie cooking is usually be done with a medium heat (about 350 - 400
degrees) until the bird is properly cooked internally. Be sure to tie it up
well so wings and legs don't flail about and also keep it balanced too so
rotation is smooth. I like rotisserie cooked meats.

On Apr 5, 8:33*am, "brooklyn1" > wrote:
> "Dasco" > wrote in message
>
> *And unless
> one makes their own charcoal then they are phoney baloney backyard meat
> burners... using store bought charcoal is no different from calling heating
> a TV dinner cooking. *

Lump charcoal is not phoney, and I kind of *do* make my own charcoal
by burning down seasoned hickory wood until it is about halfway to
charcoal before I put on the meat. I keep lump around for inclement
weather, as it is quicker and more convenient. In my oversized Weber
chimney, I can start a lot of it rather quickly. I grill or Q 50+
times a year. I grilled hamburgers for lunch yesterday over wood. My
sister lives on an acre with lots of mature shagbarks, so I spend very
little on lump.

You would be correct only if stores only carried anthracite briquets.

--Bryan

"Andy" > wrote in message ...
> Dasco said...
>
>> Not sure if this is the right newsgroup, but here goes!
>>
>> I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
>> cooking a chicken. Can anyone give me advice on how to go about it? Ie
>> preparation of the chicken, cooking time, temperature etc.
>>
>>
>>
>> Thanks - Dave
>
>
> Dave,
>
> Just baste the bird.

Andy, unless it's a very large piece of meat like a 50 lb pig that can
require cooking 12 hours and, rotisserie cooking needs no basting, the
primary purpose of food rotating while cooking is that's it's self basting,
a chicken self bastes itself perfectly. The most important rule (should be
Law) regarding rotisserie cooking is that one should never leave the the
rotisserie while cooking, not even to ****... gotta find someone to take
your watch or pee in your empty beer bottles. If for whatever reason the
spit quits turning (like the food slips out of balance) won't be more than a
few minutes before the food will incinerate.. someone must be present at all
times to turn off the heat. A rotisserie is the best way to make true bbq
meat, any kind of meat... use low indirect heat and keep it turning... folks
who cook meat stationary don't know what real bbq is.

Dasco said...

>> Not sure if this is the right newsgroup, but here goes!
>>
>> I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
>> cooking a chicken. Can anyone give me advice on how to go about it? Ie
>> preparation of the chicken, cooking time, temperature etc.

Enjoy! I don't have the same type of unit. I have what is called a
vertical rotisserie (vertisserie) that sits on a counter. The methodology
is close however except you probably dont have a proper way to save the
drippings? Pity there as they make a wonderful almost roasted deep gravy.

I generally use a decent dry rub but you can use a mix from the store if you
like for starters. I often start with a premix and add to it.

Since you are doing this over what is essentially an open flame, you
probably want to first oil the chicken or perhaps 'lard' it (wrap in bacon,
secure with metal scewers). You may find lightly stuffing it with
vegetables (I like Bok Choy and mushrooms) works nicely.

Do you have a lid for your unit? That will help. You want about 350F
inside under the lid, can be lower (say 250F for longer time) but will want
to raise to that at very end to crisp it nicely.

My rule of thumb on timing is is more related to how the chicken looks. If
the leg looks like it wants to fall off almost when you tweak it, it's
perfect. The exterior should be mostly dark brown, almost carmelized a bit
with the seasonings. How long that takes depends on the size of the bird.
My estimates start with 30 mins per lb at about 350F but I check it closely
for that last hour. Say a 4 lb roaster, at 1 hour I check and may adjust
temps down a bit for that slower deep roasted flavor, then after 30 mins,
rise up to 400F for a final crisping (15 mins? 10 mins?).

The reason for the variation is it depends on how fatty that particular bird
is and how often I opened the door to leech out some of the drippings from
the pan ;-)

Dasco wrote:
> Not sure if this is the right newsgroup, but here goes!
>
> I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
> cooking a chicken. Can anyone give me advice on how to go about it? Ie
> preparation of the chicken, cooking time, temperature etc.
>

First of all, you probably have to remove the grill rack and /or use a
drip pan. My gas BBQ has a fourth burner across the back for the
rotisserie, which is damned handy.


The next thing is to use small birds, the smaller the better, like the
type that are just beg enough to spilt down the middle for two people.

My favourite way to do them is to puree an onion or two along with a
couple cloves of garlic, salt, pepper and cumin. Smear the mixture over
the chicken and into the cavity. The temperature should not be too high,
and that is going to depend on your BBQ. With mine, I use the rear
rotisserie burner on low and the small birds cook in about 1 to 1-1/2
hours. Baste with melted butter.

Or... you can just season them well with salt and pepper and baste.

brooklyn1 said...

> "Andy" > wrote in message
> ...
>> Dasco said...
>>
>>> Not sure if this is the right newsgroup, but here goes!
>>>
>>> I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
>>> cooking a chicken. Can anyone give me advice on how to go about it? Ie
>>> preparation of the chicken, cooking time, temperature etc.
>>>
>>>
>>>
>>> Thanks - Dave
>>
>>
>> Dave,
>>
>> Just baste the bird.
>
> Andy, unless it's a very large piece of meat like a 50 lb pig that can
> require cooking 12 hours and, rotisserie cooking needs no basting, the
> primary purpose of food rotating while cooking is that's it's self
> basting, a chicken self bastes itself perfectly. The most important
> rule (should be Law) regarding rotisserie cooking is that one should
> never leave the the rotisserie while cooking, not even to ****... gotta
> find someone to take your watch or pee in your empty beer bottles. If
> for whatever reason the spit quits turning (like the food slips out of
> balance) won't be more than a few minutes before the food will
> incinerate.. someone must be present at all times to turn off the heat.
> A rotisserie is the best way to make true bbq meat, any kind of meat...
> use low indirect heat and keep it turning... folks who cook meat
> stationary don't know what real bbq is.


brooklyn1,

I always stop and stare at the "super-human"/"don't try this at home"
chicken rotisserie machine at the wholesale club, with easily 35 or more
birds on probably 10 spits-a-roatating.

A thing of beauty!!! :9

Best,

Andy

On Sun, 05 Apr 2009 08:59:50 -0500, Andy > wrote:

>Rotisserie has nothing to do with BBQ or grilling!

I'd like to know how the OP was supposed to describe his heat source
in a nutshell. What is it? Would I know what he was talking about?
Gas bbq conjured up a perfect image for me. I knew what he meant.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Sun, 05 Apr 2009 08:59:50 -0500, Andy > wrote:
>
>>Rotisserie has nothing to do with BBQ or grilling!
>
> I'd like to know how the OP was supposed to describe his heat source
> in a nutshell. What is it? Would I know what he was talking about?
> Gas bbq conjured up a perfect image for me. I knew what he meant.


It does for most people. The bbq purist though, will tell you that real bbq
is slow cooked meat over a wood or wood burned to coals heat source. If
you go to North Carolina and ask for a barbecue sandwich, you are going to
get pulled pork, in Texas you will get brisket. In New England you'll get a
piece of chicken that flared up with Kraft barbecue sauce on it cooked on a
gas grill.

"Ed Pawlowski" > wrote in message
...
>
> "sf" > wrote in message
> ...
>> On Sun, 05 Apr 2009 08:59:50 -0500, Andy > wrote:
>>
>>>Rotisserie has nothing to do with BBQ or grilling!
>>
>> I'd like to know how the OP was supposed to describe his heat source
>> in a nutshell. What is it? Would I know what he was talking about?
>> Gas bbq conjured up a perfect image for me. I knew what he meant.
>
>
> It does for most people. The bbq purist though, will tell you that real
> bbq is slow cooked meat over a wood or wood burned to coals heat source.
> If you go to North Carolina and ask for a barbecue sandwich, you are going
> to get pulled pork, in Texas you will get brisket. In New England you'll
> get a piece of chicken that flared up with Kraft barbecue sauce on it
> cooked on a gas grill.
>
I don't know what they call bbq in your neighborhood but in my New England
hood the homeies call this bbq, for a very small group, the real deal is
done in a hole in the ground, over which they rotisserie a 300 pound hog,
and I've seen a lotta sauce called cervesa, sangria, and tequilla but not a
drop of Kraft bbq sauce: http://www.elboricua.com/roast_pig_BBQgrill.html

On Apr 5, 12:48*pm, "Jebediah Kornworthy" >
wrote:

> With chicken you'd probably want to use
> lemon wood or orange wood although I haven't tried either one with chicken
> myself. * Just some suggestions that you might want to run by some of the
> more experienced guys at "alt.food.barbecue".

For chicken I like peach, apple or cherry. I a few years I'll have
prunings from plum trees as well. Usually though, it's plain ol'
hickory for economic reasons. The hickory is free.
>
> Good luck,
>
> Jeb

--Bryan

In article
>,
Bobo Bonobo® > wrote:

> On Apr 5, 12:48*pm, "Jebediah Kornworthy" >
> wrote:
>
> > With chicken you'd probably want to use
> > lemon wood or orange wood although I haven't tried either one with chicken
> > myself. * Just some suggestions that you might want to run by some of the
> > more experienced guys at "alt.food.barbecue".
>
> For chicken I like peach, apple or cherry. I a few years I'll have
> prunings from plum trees as well. Usually though, it's plain ol'
> hickory for economic reasons. The hickory is free.
> >

Around here, it's mesquite. ;-d
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Bobo BonoBRAINO® wrote:
> Usually though, it's plain ol' hickory for economic reasons. The hickory is free.

No surprise there cheapskate.

On Apr 8, 6:05*am, me > wrote:
> Bobo BonoBRAINO® wrote:
> > *Usually though, it's plain ol' hickory for economic reasons. *The hickory is free.
>
> No surprise there cheapskate.

I eat very well for a person of modest means. I live in a tiny
house. I drive an 8 YO subcompact. We all prioritize. When I DO buy
charcoal, however, it's the pricier lump. Here's some grilling pix
from last night:

http://www.flickr.com/photos/15522299@N08/

Oh, and thank you for calling attention to my frugality.

--Bryan

Bobo Bonobo® wrote:

>
> I eat very well for a person of modest means. I live in a tiny
> house. I drive an 8 YO subcompact. We all prioritize. When I DO buy
> charcoal, however, it's the pricier lump. Here's some grilling pix
> from last night:
>
> http://www.flickr.com/photos/15522299@N08/

Looks good to me.

Just out of curiosity how much do you pay (approx.) for a bag of lump
charcoal where you live? (I see your bag contained 4kg's worth).

We pay approx. US$2.50 for 5kg bags (11lbs) - although a lot of places
sell the 4kg bags for almost the same price - so we shop around.
--
Cheers
Chatty Cathy
"Sorry Dear, dinner is late, had to reboot the stove." -mrr

"Bobo Bonobo®" wrote:
me > wrote:
> Bobo BonoBRAINO® wrote:
> > Usually though, it's plain ol' hickory for economic reasons. The hickory
> > is free.
>
> No surprise there cheapskate.

I eat very well for a person of modest means. I live in a tiny
house. I drive an 8 YO subcompact. We all prioritize. When I DO buy
charcoal, however, it's the pricier lump. Here's some grilling pix
from last night:

http://www.flickr.com/photos/15522299@N08/

Oh, and thank you for calling attention to my frugality.

Nothing wrong with frugal, means not wasteful.

Did you grind that meat or is it mystery meat... I ask because to me it
doesn't make sense to do all that fancy schmancy grilling for mystery
meat... I mean like why burn up charcoal that's worth more than the burgers?

Where did you get those hickory logs... your landscape doesn't look like
hickory country. I have many mature hickory trees, shagbark too... but I
wouldn't even think of felling them.

In article
>,
Bobo Bonobo® > wrote:

> On Apr 8, 6:05*am, me > wrote:

> > Bobo BonoBRAINO® wrote:

> > > *Usually though, it's plain ol' hickory for economic reasons. *The
> > > hickory is free.
> >
> > No surprise there cheapskate.
>
> I eat very well for a person of modest means. I live in a tiny
> house. I drive an 8 YO subcompact. We all prioritize. When I DO buy
> charcoal, however, it's the pricier lump. Here's some grilling pix
> from last night:
>
> http://www.flickr.com/photos/15522299@N08/
>
> Oh, and thank you for calling attention to my frugality.

Yeah. I wouldn't want to eat beans and rice for every meal, but it's
one of my favorites when we have it. I always think to myself, why
don't we have this more often?

And what kind of idiot would complain about using hickory for grilling?

I have KF'd . It's not a real address, just used by
anybody who wants to hide their identity.

--
Dan Abel
Petaluma, California USA

"[Don't] assume that someone is "broken" just because they behave in ways
you don't like or don't understand." --Miche

On Apr 8, 9:37*am, ChattyCathy > wrote:
> Bobo Bonobo® wrote:
>
> > I eat very well for a person of modest means. *I live in a tiny
> > house. *I drive an 8 YO subcompact. *We all prioritize. *When I DO buy
> > charcoal, however, it's the pricier lump. *Here's some grilling pix
> > from last night:
>
> >http://www.flickr.com/photos/15522299@N08/
>
> Looks good to me.
>
> Just out of curiosity how much do you pay (approx.) for a bag of lump
> charcoal where you live? (I see your bag contained 4kg's worth).
>
> We pay approx. US$2.50 for 5kg bags (11lbs) - although a lot of places
> sell the 4kg bags for almost the same price - so we shop around.
> --
> Cheers
> Chatty Cathy
> "Sorry Dear, dinner is late, had to reboot the stove." -mrr

I think I paid $3.99 on sale. It's usually more like $5+

--Bryan

On Apr 8, 10:34*am, "brooklyn1" > wrote:
> "Bobo Bonobo " wrote:
> me > wrote:
> > Bobo BonoBRAINO wrote:
> > > Usually though, it's plain ol' hickory for economic reasons. The hickory
> > > is free.
>
> > No surprise there cheapskate.
>
> I eat very well for a person of modest means. *I live in a tiny
> house. *I drive an 8 YO subcompact. *We all prioritize. *When I DO buy
> charcoal, however, it's the pricier lump. *Here's some grilling pix
> from last night:
>
> http://www.flickr.com/photos/15522299@N08/
>
> Oh, and thank you for calling attention to my frugality.
>
> Nothing wrong with frugal, means not wasteful.
>
> Did you grind that meat or is it mystery meat... I ask because to me it
> doesn't make sense to do all that fancy schmancy grilling for mystery
> meat... I mean like why burn up charcoal that's worth more than the burgers?

It was store ground diet lean ground beef. Very good stuff.
>
> Where did you get those hickory logs... your landscape doesn't look like
> hickory country.

You must have seen my *vacation* pix from AZ and NM. I live in St.
Louis, Missouri.

> *I have many mature hickory trees, shagbark too... but I
> wouldn't even think of felling them.

We don't fell anything. Branches break off, as does bark. My
sister lives on an acre full of shagbarks.

--Bryan

Bobo Bonobo® wrote:

> On Apr 8, 9:37Â*am, ChattyCathy > wrote:

>>
>> Just out of curiosity how much do you pay (approx.) for a bag of lump
>> charcoal where you live? (I see your bag contained 4kg's worth).

>
> I think I paid $3.99 on sale. It's usually more like $5+

Yowser! That's double what we pay. Guess I'm luckier than I thought.
--
Cheers
Chatty Cathy