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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: What's the preferred method to do rotisserie chicken? . . . . From: Bret,
Subject: Re: ROTISSERIE CHICKEN
Dear Smoky,
I couldn't find out anything about rotisserie chicken on your website. For example, do you dry rub, baste, marinade or season it in any way? What's the preferred method? I have a gas grill and love rotisserie chicken, and want to try turkey and ham. Temps to cook at? How long? Can you help?
Thanks,
Bret
Hi Bret,
The only difference in rotisserie chicken is that the chicken turns while cooking. Season it anyway that you choose. The only advantage of a rotisserie is that, theoretically, the juices stay on/in the chicken longer because of the rotation.
Cook at 350°F until the internal temperature of the thigh is 150°F or it twists easily in its socket.
Fun,
Smoky |
