tquando Posted September 25, 2017 Report Posted September 25, 2017 My evolution from beer can, to spatchcock, and now rotisserie is complete with a fantastic first cook! Dry brined with salt and baking powder overnight and a simple rub of onion power, garlic powder, oregano, parsley, pepper, paprika. Only a KK can get chicken as moist as this. The team was too hungry for plated pics's! My big debate was whether to use a drip pan / deflector and I opted to use none. Pleased with the color this yielded but would welcome other thoughts on this topic. 5
Tyrus Posted September 25, 2017 Report Posted September 25, 2017 They look good to me, yum. Dusted well. Maybe a little Olive oil from what I've been seeing lately.
MacKenzie Posted September 25, 2017 Report Posted September 25, 2017 Looks just fine to me and I know how moist that meat was, delicious.
Grant Posted September 25, 2017 Report Posted September 25, 2017 Now I'm having serious regrets about not ordering the rotisserie for my new grill!
ckreef Posted September 25, 2017 Report Posted September 25, 2017 2 hours ago, Grant said: Now I'm having serious regrets about not ordering the rotisserie for my new grill! Once you start doing KK rotisserie chicken there is no going back. It is that much better.
MacKenzie Posted September 25, 2017 Report Posted September 25, 2017 2 hours ago, Grant said: Now I'm having serious regrets about not ordering the rotisserie for my new grill! I am sure you could order one from Dennis. You won't regret this purchase.
tony b Posted September 25, 2017 Report Posted September 25, 2017 Lovely birds. I wouldn't change a thing! @Grant - where you at in SC?
Grant Posted September 26, 2017 Report Posted September 26, 2017 I'm right on the border of North and South Carolina famous for weddings and the tourist attraction South of the Border.
tony b Posted September 26, 2017 Report Posted September 26, 2017 I'm originally from the other end of the state - Greenville.
