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Author Topic: First Rotisserie Chicken This Evening!  (Read 7082 times)
chaunclm
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« on: April 09, 2011, 12:27:56 PM »

Well, we received our Auspit earlier this week and have a chicken soaking in brine. We will crank up our Weber at five today. We will use charcoal and Mesquite, an aromatic desert wood. We hope to eat at about 7:00 pm. We are in the central time zone, USA.

Wish us luck, and all advice is welcomed.

Happy trails,

The Sundowners
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Paul B
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« Reply #1 on: April 09, 2011, 05:10:41 PM »

You do know....no pics it really didn't happen!!!

Good luck,

Paul B

SS UDS
SS Auspit
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Paul B
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JonnyRotisserie
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« Reply #2 on: April 09, 2011, 06:38:58 PM »

Welcome Sundowners!

I hope you have a great cook session! It is too late for this time around, but one of my favorite things to do is put a lemon in the cavity with a sliver cut out of four sides.  It keeps the chicken from flopping around and gives a great flavor and moisture to the meat.  I have been planning to post this with pictures et al for some time, but...  I will get to it soon!

Anyway welcome to the Auspit community!

--Jonny Rotisserie
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chaunclm
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« Reply #3 on: April 10, 2011, 01:10:38 PM »

                


Here is the first try. It was delicious!

Here is the process.

Brine chicken for four hours.
Stuff chicken with a whole onion and one strip of bacon.
Baste chicken with Maple syrup with season salt cut with water by 50%

We didnít get our fire hot enough for a while but we finally got things right. We cooked over fire until internal temperature of chicken was 158 degrees f. Finished in a microwave to 165 degrees F.

Took us a total of about 2 hours and 45 minutes to finish.

We will be closer to the fire and a hotter fire next time.

Note: I had a couple of pictures, but I can't figure out how to post them. Would someone direct me to the directions for pictures.

Happy trails,

The Sundowners
« Last Edit: April 10, 2011, 01:15:21 PM by chaunclm » Logged
Auspit Down Under
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« Reply #4 on: May 10, 2011, 06:55:18 PM »

Feel for you Sundowners, sometimes getting the fire hot enough is the biggest mission.

That chook sounds mouthwatering, any luck with pictures yet?
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