BBQ Experts, I have a rotisserie question ...

Collapse
X
Collapse
 
  • Page of 1
  • Time
  • Show
Clear All
new posts
Previous template Next
  • Bex
    Confirmed User
    • Feb 2003
    • 2382
    #1

    BBQ Experts, I have a rotisserie question ...

    I want to do a rotisserie chicken on my gas grill (I have a weber with one of those IR back burners). My question is how many mins per pound should I roast for and at what temp? Do I ONLY use the back burner, or should I also be using the outside 2 burners as well? I could just do a beer butt chicken, but I have been wanting to try out the rotisserie for a while.

    Thanks in advance!
    :beer:
    Bex


    www.NicheWealth.com
    Tags: None
    • ADL Colin
      Too lazy to set a custom title
      • Feb 2001
      • 11929
      #2
      Don't they have the internet for this?






















      jk


      Adult Date Link - $50 PPS starting NOW! -- good and JUICY!

      skype = "adultdatelink"

        Comment

        • Bex
          Confirmed User
          • Feb 2003
          • 2382
          #3
          Well I did find some info off google etc. Just wanted to hear what the actual enthusiasts had to say.


          www.NicheWealth.com

            Comment

            • Isradude
              Confirmed User
              • Mar 2008
              • 1842
              #4
              Google it ....
              Amit "Isradude"
              ICQ - 395509039

                Comment

                • MichelleB
                  Confirmed User
                  • Aug 2007
                  • 1146
                  #5
                  15 min per pound is the norm.

                    Comment

                    • Bex
                      Confirmed User
                      • Feb 2003
                      • 2382
                      #6
                      Originally posted by ARS Michelle
                      15 min per pound is the norm.
                      Thanks


                      www.NicheWealth.com

                        Comment

                        • Holly
                          Too lazy to set a custom title
                          • Jun 2003
                          • 10017
                          #7
                          I have a rotisserie and that thing is a bitch. Looked like it would be really easy to use, but I got punked.
                          War National Damn Champions Eagle

                            Comment

                            • DateDoc
                              Outside looking in.
                              • Feb 2005
                              • 14243
                              #8
                              http://greatgrub.com/recipes/rotisserie_chicken

                                Comment

                                • Bex
                                  Confirmed User
                                  • Feb 2003
                                  • 2382
                                  #9
                                  Originally posted by DateDoc
                                  http://greatgrub.com/recipes/rotisserie_chicken
                                  That website rocks!


                                  www.NicheWealth.com

                                    Comment

                                    • J. Falcon
                                      www.AdultCopywriters.com
                                      • May 2006
                                      • 31587
                                      #10
                                      Practice makes perfect, especially when it comes to grilliing.
                                      Adult Copywriters



                                      SEO Content for Porn Sites
                                      sales at adultcopywriters dot com

                                        Comment

                                        • Magnus
                                          Confirmed User
                                          • Dec 2002
                                          • 1211
                                          #11
                                          You want to cook this low and slow. Put a drip pan in the center where you chicken will spin, turn your side burners on med low, keep the center burner off. If you only have 2 burners, keep 1 on. you can use your back burner on low, but if it starts to burn too quickly turn it off. You are basically using your BBQ like an oven with the indirect heat. I do smaller chickens and it takes 1.5 - 2 hours, low and slow. When you can wiggle the drumstick easily it's probabaly done.
                                          Magnus

                                            Comment

                                            Previous template Next
                                            Working...