TVWBB Guru
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one way to get crispy skin is to stop the rotis near the end and let the skin crisp up and then turn it to the next area of skin to crisp up, etc.
george
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| Posts: 2210 | Location: visalia ca. | Registered: April 09, 2006 |  |
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TVWBB Fan
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quote: Originally posted by Bill_W:
I did my first rotisserie chicken in an 18 in kettle a couple of days ago. I used about 3/4 of a chimney lit on one side of the kettle and a foil grease catcher down the middle. The temperatures ran from 380 to 450 for the whole cook. I took it off when the chicken was 175-180. The skin was rubbery, but the meat was well cooked, moist and tender.
My next cook, I will use a whole chimney of lit in the middle, no drip catcher and let it burn as hot as it wants to. I want the skin crispy and the meat done. That cook is scheduled for tomorrow night so I will see soon how it works.
I like the high heat the best but beware, the skin may split in the first 20 minutes if you have the coals piled too high - this is only a cosmetic distraction - the meat is still good/tender/moist. You might want to try your chimney spread evenly along the bottom, & the vents mostly all closed, including the top one @ ~40%. I'd shoot for ~575-600F. |
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| Posts: 193 | Location: USA! | Registered: May 02, 2009 | |
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TVWBB All-Star
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Hi RD Just wait until you do a leg of lamb with the rotis - man that's something else A boned shoulder of pork goes well also. My next try is a duck. Cheers
"Captain Cook"
Life isn't about how to survive the storm, but how to dance in the rain
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| Posts: 1114 | Location: Hoppers Crossing, Melbourne, Australia | Registered: May 05, 2005 | |
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TVWBB Guru
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lamb is sooooo good on the rotis. i did a duck but that was a failure. way to dry. not sure if it was me or the duck was just bad. will try again though.
george
cant live without spam
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| Posts: 2210 | Location: visalia ca. | Registered: April 09, 2006 | |
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