Archives for January 2011
Author: Larsen Markston
Rotisserie chicken from the grocery shop is becoming a delicious last minute meal. It really is delicious, but if you discover how to BBQ a whole chicken on your own rotisserie you will understand how significantly greater it tastes with not significantly additional work than the trip to the grocery. You are going to have to have a grill which has a rotisserie, a whole chicken, butter or olive oil with seasonings, and about 1-1/2 hours of cook time to get a yummy home-cooked chicken.
The initial action is setting up your rotisserie on your grill. You can find rotisseries made for both gas and charcoal grills. Follow your manufacturer’s directions and make guaranteed that it rotates freely and is ready to go. Locate a drip pan with about 1/2 inch of water within the grill to catch excess fat drippings and prevent flare ups and to add moisture to the roasting chicken. Fire up the grill to high and let it to heat up while you prepare the chicken.
Rinse the chicken inside and out with cold water. Get rid of the giblets and excess fat, I prepare those up separately for my kitties to be a special treat. Pat the chicken dry inside and out using a paper towel. It is possible to rub butter and salt inside the cavity or include some garlic or onion if you like for additional flavor. You are likely must truss the chicken if your rotisserie is a spit with out a basket. To truss the chicken you need to tie the legs and wings to each other so they will not flop around in the course of cooking possibly getting burned or throwing the spit off center. The least complicated solution to do this really is with heat-proof butchers twine or non-coated wire.
After the bird is trussed it’s set being spitted on the rotisserie. Slide the spit through the entire body in the chicken and make certain the pronged pieces at either end of the spit are secured to the chicken. These are to enable the chicken to turn using the spit so the chicken cooks evenly on all sides. Place the spit on the grill according to the manufacturer’s directions and you’re prepared to go. Turn off the burner or move away the charcoal directly beneath the chicken so the high temperature is less direct.
Baste the chicken every 20 minutes to 1/2 hour with butter or olive oil mixed with whatever seasonings you like. You would like to let the chicken cook on it’s very own for your most part. Leave it alone and don’t lift the lid of the grill any more than you must letting the heat out. In the event you like to use a glaze being a finishing touch, apply it during the very last 10 to 20 mins of cooking.
The full preparation sounds far more complicated than it really is. After you find out how to BBQ a whole chicken, the set up time is really a snap. The cooking time will depend on the size of the chicken and the heat of the grill. When the chicken is on the rotisserie and cooking, it needs minimal attention and enables the cook to tend to the rest of the meal, the guests, or just set your feet up for any bit and enjoy the cooking smells.
About the Author
I don’t cook in BBQ competitions, but sure do enjoy grilling for my family and trying out new recipes. For more ideas and recipes for Competition BBQ recipes visit BARBECUECOOKBOOK.INFO