Rotisserie Chicken:

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X2. That chicken died with honor. :)

Don, that chicken looks phenomenal! How was it? How do you time a rotisserie chicken? Thermometer?

Thanks. It was pretty tasty. After an hour I start to check temps as with any roasted chicken. Actually I think I was 5-10 minutes too long, was more dry than my last experiment a few weeks ago:

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I tried two different preparations, one with rosemary and the other with one of my standard dry rubs. The dry rub was better, so I did that with the most recent one.

I'm using a Mary's organic air dried chicken (they keep going on sale). I've not tried brining it yet, but frankly the finished product is juicy enough so I not sure the benefit is worth the effort.

Another favorite is to have the butcher cut out the spine, then I flatten it and put on the grill under a brick (classic chicken under brick, except grilled not on cast iron).

You can guess I love to cook. We put a commercial-grade wood fired pizza in our backyard oven this summer. Loads of fun but Dough is kicking my butt.

I rarely brine chicken now. I think it makes the bird kinda wet and gooshy in texture.

I prefer to salt and season under the skin now, and just let it sit.

I need to buy another Weber Kettle. I gave mine away when I ran out of that last tiny bit of space in my moving van. When I do, I am buying that kettle rotisserie accessory.

I definitely want to get a rotisserie set-up.

I had a ton of chicken thighs that if I didn't do something with them they were going to go bad. Fired up the smoker with some cherry today and did a standard BBQ dry rub, an Indian dry rub using garam masala and nihari masala, two got gochujang and one got a basic BBQ sauce I had in the fridge.

The Indian rub was far and away the best. Then the dry BBQ, then the wet and surprisingly the gochujang wasn't that great. I suspect if I smoked the chicken for 2 hours and then dipped and smoked another 2 with might be better. Loved the dry, no sauce needed. I could start a food truck on the Indian and BBQ alone with some interesting sauces and chutneys and rice to complement the rubs. I'd add in the wet Thai chili from a few weeks ago for 3 kinds of chicken.

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Wow - looks great!

that's some beautiful medium rare chicken you got there shauny

It was done more than it looks, and a little more for my taste but in smoking I just let them for 4 hours and they're done. Very happy with the combination of fall off the bone and juiciness. Oven is easy to get medium rare chicken that is perfect though once of twice I've had to throw a bird back in for 10 minutes after slicing down the thigh crevice.

So i splurged.. got a prime aged shell steak, about 1-1/2" thick... $28

Trimmed it and into the bathtub...

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Two hours at 131 F

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Then finish in a blast furnace...

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Slice and dice... with some Chimichuri and slaw... I thought I had spuds in the house but alas...

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I know the feeling...Mastering a simple pizza working the dough...

I'm getting close...


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Whoa, Tim, that is ART!!!

TimT.

my Anova isnt blowing my hair back. 130 for two hours gives me "overcooked"

i have a pair of frozen hanger steaks in my freezer..just waiting for my landscaper project to finish, so i can dig my grill out from under the construction debris. i'll take another swing at it. thinking shorter time, lower temp..128ish.

I'd stop at 120, which might give you 125 with the carryover heat. It depends on the thickness of the steak... I'd hate to ruin a hanger steak, as hard as those are to find.

JR

thanks!! i was thinking of cooking them one at a time for the sake of science.

hey, i bought them professionally shrink-wrapped. i was thinking of just plopping them in just like that and seasoning afterwards.

what cha think?

I'd skip the whole immersion experience. I'd season them well in advance, sear them, rest them for half an hour and then bring them up to temp in a very slow (200) oven.

I like rare plus, so I'd probably not even let them get to 120. If they are thin, I might just sear them and be done.

Charcoal, wood fire, something like that...

Roast Beast .....

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