Barbecues are bloody brilliant Part 3

Pecker

Agreed.

But the thing with chicken, for me, is its so versatile. And I like it most ways, falling off the bone, firm, roasted whole, spatchcocked, quartered, they all have their own charm.

I'd like to be able to do a chicken turned on a spit that you actually see cooking, rather than inside a kettle.  Had it like this many years ago in Yugoslavia, and it was quite wonderful.

Steve W

cram

I've got a rotigrill which I haven't used for a few years that is an open rotisserie. It was/is okay but I prefer the kettle

Pecker

Rotigrill?  Don't know that one, what's that?

Our local garden centre had something last year, it was a sort if rack that held charcoal briquettes in a 'wall', and a way to hold the food alongside it - they sold an electric rotisserie type device to go with it.  No idea if it would work, but it looked a good idea.

Steve W

cram

See www.rotigrill.com

Basically a tray (for the charcoal) on legs over which is suspended a rotisserie. They've got various models of differing sizes.

I probably should dig it out and give it another go but I think the rotisserie on the kettle is more effective.

HotblackDesiato

I was a big fan of "beer" can chicken 3 or 4 years back and still think it can add something using aromatic herbs but these days always spatchcock the bird. That said my chicken is just average, a couple of varieties i've tasted at the cook out today knock my normal output into the deep weeds. One was was from the rotisserie and the other hung, in quarters, in an Ugly Drum and cooked much lower, around 275F, than i normally shoot for.

Pecker

HBD, don't be so hard on yourself - I bet your chicken is great.

Lot of hyperbole in food land - truth is, I've eaten at some pretty excellent restaurants, and while I've had chicken that's wonderful, it's not a million miles away from what you can do at home.

Steve W

cram

What was the skin like on the UDS bird? I've had good chicken cooked low but never with crispy skin that I like

HotblackDesiato

The skin had a great colour and flavour and was not limp, but not as good as the chicken skin from the rotisserie. By the same token the meat itself from the UDS was a hair ahead of that of the rotisserie bird. Both were outstanding! I spent the next couple of hours dropping hints a weber rotisserie would make a great Father's Day gift!

HotblackDesiato

Well a man has got to know his limitations! ;-) Yes my chicken is fine but it's always good to see over the rise to the next summit! The two chickens today were top draw for sure.

cram

Never had a bad meal off mine. Should use it more than I do really. Looking to get a basket add-on for it as I fancy giving ribs a go on the rotisserie.

Haven't tried cooking under a brick yet so will put that on my to-do list for this summer.