Its still snowing here in the northeast so still
waiting to try my new rotisserie and was wondering for the guys who know what would make for the best bird (brined of course) spatchcocked and cooked indrect or on the rotisserie. What do you guys like as cookbooks
I have about 16 BBQ cookbooks, my favorites are
the ones written by Chris Schlesinger and John Willoughby, then I have some from Bobby Flay
Steve Raichlin and Weber.

Anthony

No chicken experts out there??

quote:

Originally posted by Anthony W.:
Its still snowing here in the northeast so still
waiting to try my new rotisserie and was wondering for the guys who know what would make for the best bird (brined of course) spatchcocked and cooked indrect or on the rotisserie. What do you guys like as cookbooks
I have about 16 BBQ cookbooks, my favorites are
the ones written by Chris Schlesinger and John Willoughby, then I have some from Bobby Flay
Steve Raichlin and Weber.

Anthony

Anthony:

My BBQ and Grilling Books; in numerical order of what I re-read the most:

1. "Whatcha Need to Know to BARBEQUE Like a Pro" by Ron Lutz
2. "The Cooks Illustrated Guide to Grilling and Barbecue"
3. "Weber Charcoal Grilling,The Art Of Cooking With Live Fire" by Jamie Purviance
4."Mesquite Cookery" by John "Boog" Powell
5."Paul Kirk's Barbecue Sauces" by Paul Kirk
6."Championship Barbecue" by Paul Kirk
7."Charcoal Cookbook" by Ed Callahan
8."Fire and Smoke" by Maggie Waldron
9."The Complete Book on Chicken" by Editors of Cook's Illustrated Magazine
10."All About Chicken" by Joy of Cooking Editors
11. "Barbacoas"(In Spanish) by Heinz and Geneste Kurth

Here´s one out OF Book #3 for "LEMON-CURRY ROTISSERIE CHICKEN":

Marinade:
Grated Zest and Juice of 1 Lemon
2 Tsps. Extra Virgin Olive Oil
1 Tsp. Curry Powder
1 Tsp. Dijon Mustard
1 Tsp. Dried Thyme
1 Tsp. Grandulated Garlic
3/4 Tsp. Kosher Salt
1/2 Tsp. Ground Cayenne Pepper

1 Whole Chicken, 31/2-4 pounds

Prepare a 3 Zone Split fire(equal piles of charcoal) for medium heat with a disposible aluminum pan in the middle.

Marinate in Refrigerator for 8-12 hours and then cook on a Rotisserie over Indirect Medium Heat until the internal temperature reaches 180Degrees in the thickest part of the thigh(not touching the bone), about 1 to 1 1/2 hours.
Add about 5-6 Unlit Charcoal Briquettes(or equivalent amount of lump charcoal) to each pile about every 30-45 minutes
Enjoy!!

Richard

WSM, OTG 22 1/2" with Smokenator

This message has been edited. Last edited by: richard garcia,

Thanks Richard, will take a look at some of the
books recommended, always like to keep the BBQ library full. How do you like the Smokenator.
I picked up some fire bricks but have not had
a chance to try them yet, looking soooo forward
to spring.

Anthony

that chicken sounds great richard.

i may beer can that this weekend.