Do you baste and if so what recipe do you use:)???...And for how long prior to cooking..
Cheers
Whole Chooks on your rotisseri
Whole Chooks on your rotisseri
Good Better Best
Never Let it rest
Until Your best Is Better
And Your better best
Re: Whole Chooks on your rotisseri
I rub my chook with Olive oil of choice, some Garlic and pepper and salt.
Sometimes a rub of lemon.
I let the wood heat beads or charcoal do the rest,
Ensuring the fat splashes on some of the embers.
Some, not too man.
Cheers.
Titch
Sometimes a rub of lemon.
I let the wood heat beads or charcoal do the rest,
Ensuring the fat splashes on some of the embers.
Some, not too man.
Cheers.
Titch
Cheers
Titch
Titch
Re: Whole Chooks on your rotisseri
Reason for asking is i purchased a smaller than normal rotisseri(Souvla) from Aldis they had on special last week mainly fo doing whole Chickens, lamb ,Pork etc...Next week will get myself a supply of Charcaol and have all the Kids/grandkids over to Chtisten it:) and thought "now what can i brush over the Birds i tend to roast/grill ???.....
Allready do have a Bigger Souvla for mainly doing lamb chunks, Souvlakia ,and Chops but to date no Chook has visited it:)..
Allready do have a Bigger Souvla for mainly doing lamb chunks, Souvlakia ,and Chops but to date no Chook has visited it:)..
Good Better Best
Never Let it rest
Until Your best Is Better
And Your better best
Re: Whole Chooks on your rotisseri
Mate
it does not matter what you do as a rub - I have done plain and ones with paprika and herbs they come out lovely.
I am going further into rubs, injections, brine, blah but go with gut feel.
Just watch and keep it from being dry or raw.
I'll be good
Adam
it does not matter what you do as a rub - I have done plain and ones with paprika and herbs they come out lovely.
I am going further into rubs, injections, brine, blah but go with gut feel.
Just watch and keep it from being dry or raw.
I'll be good
Adam
Re: Whole Chooks on your rotisseri
Papou
I picked up on of the small spits myself from Aldi, did a chook just with some Moroccan seasoning inside and out
2 hour cook for 1.6 kg bird was very nice see post http://www.aussiebbq.info/forum/viewtop ... =14&t=5433
Glenn
I picked up on of the small spits myself from Aldi, did a chook just with some Moroccan seasoning inside and out
2 hour cook for 1.6 kg bird was very nice see post http://www.aussiebbq.info/forum/viewtop ... =14&t=5433
Glenn
Kamado slow it goes as those lovely red embers glow
Royal Kamado, Weber Kettle K: 1988, Weber OTG DD:2000, Coolabah Mini Spit and 4 B Gasser
Re: Whole Chooks on your rotisseri
Glenn
RE: http://www.aussiebbq.info/forum/viewtop ... 433#p38007
Your photobucket pics are gone .. did you delete them from you album?
Chalky
RE: http://www.aussiebbq.info/forum/viewtop ... 433#p38007
Your photobucket pics are gone .. did you delete them from you album?
Chalky
the best part of a chook is the last bit over the fence
Re: Whole Chooks on your rotisseri
Thanks Chalky
Bloody technology has a mind of its own
Photobucket account all OK, repasted links from photos and they are identical to those on the original post so WTF
Glenn
Bloody technology has a mind of its own
Photobucket account all OK, repasted links from photos and they are identical to those on the original post so WTF
Glenn
Kamado slow it goes as those lovely red embers glow
Royal Kamado, Weber Kettle K: 1988, Weber OTG DD:2000, Coolabah Mini Spit and 4 B Gasser
Re: Whole Chooks on your rotisseri
They're back Glenn
struth .. I like the colour you browned that chook to
Chalky
struth .. I like the colour you browned that chook to
Chalky
the best part of a chook is the last bit over the fence