MacKenzie Posted September 30, 2015 Report Share Posted September 30, 2015 Did a 7 pound rotisserie chicken today. Started hotter than usual for me, 425F and after half an hour started to close down the vents to drop the temp. to 350F. Sprinkled inside and out with granulated garlic, onion powder and black pepper with some summer savory added inside the cavity. Roasted. Plated. 1 Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted September 30, 2015 Report Share Posted September 30, 2015 Beautiful bird. Looks perfect. Benton Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 30, 2015 Report Share Posted September 30, 2015 Looks delicious. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted October 1, 2015 Report Share Posted October 1, 2015 What a great looking chicken. The skin turned out perfect. Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 1, 2015 Report Share Posted October 1, 2015 You like those BIG yardbirds, don't you? I like 'em too. I find that they're juicier and the breasts stay moist. Your chicken is perfectly browned and looks fantastic! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 1, 2015 Author Report Share Posted October 1, 2015 Thanks Yes, I do like big chickens because I want lots of leftovers. There are just so many tasty things you can do with leftover roast chicken. One of my favs is a hot chicken sandwich and that might just happy today;) Quote Link to comment Share on other sites More sharing options...
wilburpan Posted October 1, 2015 Report Share Posted October 1, 2015 Very nice! How long did it take for the temperature to drop from 425ºF to 350ºF? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 1, 2015 Author Report Share Posted October 1, 2015 Wilbur, it took most of the cook but I didn't let the KK heat sink at all. If I remember correctly I put the chicken in when the grill hit 400F and the top was open for some time while I fitted the rotisserie in so the temp went to 425F and then within 15 mins. I closed down the vent some and after half an hour I closed them down significantly. The cook last about 2.75 hours and the temp was 350F but I didn't check it much in between. I will do this method next time and pay more attention as I did like the results. Quote Link to comment Share on other sites More sharing options...
PRippley Posted October 1, 2015 Report Share Posted October 1, 2015 Outstanding chicken MacKenzie, and I see those beets on the plate, yum! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 1, 2015 Author Report Share Posted October 1, 2015 Thanks, PJ. Those beets were fresh from my garden and the peas are also from the same garden. I made, as I also ways do, a hot chicken sandwich from the leftovers. Tomorrow more sour dough on the KK as I've just used the last pieces for today's dinner. Plated. Quote Link to comment Share on other sites More sharing options...
bosco Posted October 1, 2015 Report Share Posted October 1, 2015 that looks incredible. In all honesty, perhaps the best skin on any bird that I have ever seen !!! You know that not many people do the sandwiches. I love after the holiday cooks to have left over turkey for turkey sandwiches. I add in some mushrooms with the peas. Hot turkey/chicken sandwiches reminds me of my childhood, my family and the holidays!!! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 1, 2015 Author Report Share Posted October 1, 2015 Thanks, bosco, I know exactly what you mean about a hot chicken sandwich.:) Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 1, 2015 Author Report Share Posted October 1, 2015 It is the time of the year to get the garden cleaned up as a result I've take all the squash into the house and decided to bake this one on Pebbles:) Scooped out he seeds and stringy bits, added some maple syrup, butter and pepper. Covered with foil and it's now on the grill until cooked. The grill is just warming up to the 350-400F range for the cook and the squash is on the lower rack. Quote Link to comment Share on other sites More sharing options...
bosco Posted October 1, 2015 Report Share Posted October 1, 2015 that looks great too.... I asked before however, just curious how is the primo use these days. Pebbles must get major workout!!! Quote Link to comment Share on other sites More sharing options...
kjs Posted October 1, 2015 Report Share Posted October 1, 2015 That looks wonderful, great cook! I would also like to see a picture of the cook on the rotisserie. Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 1, 2015 Report Share Posted October 1, 2015 That looks wonderful, great cook! I would also like to see a picture of the cook on the rotisserie.Yea me too. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 1, 2015 Author Report Share Posted October 1, 2015 I don't know why I didn't do one on the rotisserie, next time. I had to go out for a couple of hours before my squash was finished cooking so I set the vents for a low and slow. When I arrived home to check the squash it was perfect and the grill was at 250F. Quote Link to comment Share on other sites More sharing options...
skreef Posted October 1, 2015 Report Share Posted October 1, 2015 Look good Quote Link to comment Share on other sites More sharing options...
tony b Posted October 2, 2015 Report Share Posted October 2, 2015 Killer chicken, MacKenzie. But, hey, where was the gravy on those fries, eh? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 2, 2015 Author Report Share Posted October 2, 2015 Tony, no gravy on fries unless making a poutine, ketchup goes on the fries and the gravy goes on the sandwich, that is how you make a real hot chicken sandwich and don't forget the peas on top of the sandwich. Quote Link to comment Share on other sites More sharing options...
