smokykensbbq Posted January 4, 2009 Report Posted January 4, 2009 I received a new EZ Que Rotis for Christmas this year and had a chance to use it yesterday. I cooked the chicken at 385 degrees with the heat deflector on top of the charcoal basket for about an hour and a half until the temperature between the leg and the thigh was 175 degrees. I have to say I like this better than the spatchcock chicken that I ususally make. The skin gets crispy the way I like it but the meat is extremely juicy. I can't wait to try some other meats on the rotis in the near future!
primeats Posted January 6, 2009 Report Posted January 6, 2009 Looks great, so is the temp. set at 385 the secret to a crispy skin? Jackie in Jersey should see this!
smokykensbbq Posted January 6, 2009 Author Report Posted January 6, 2009 Since this was my first time doing a rotis chicken I am not sure if 385 degrees is the secret or not but I am going to keep doing it that way since it worked out so well for me this time.
