Rotiserie chicken on the BBQ

Dave Smith said:

My new propane BBQ is the third one to come with a
rotisserie spit but yesterday was the first time I actually
used it. I had picked up a couple of small chickens at the
grocery store and thought they might be a good thing to
experiment on. I dug out an old BBQ cook book and found a
recipe that sounded good. It turned out to be incredible. It
was one of the best things I have ever had done on a BBQ,
one of the best chicken recipes I have ever tried..

INDIAN CHICKEN ON A SPIT

1 3lb. chicken
1 1/2 tsp. salt
1/2 tsp ground pepper
1 tsp cumin seed crushed
1 cup minced onion
2 gloves garlic
melted butter

Wash and dry the chicken. Mix the salt, pepper, ground cumin
seed onion and garlic and chop or pound into a paste and rub
it thoroughly over the chicken. Let stand for one hour.

Put the Chicken on a spit with a drip pan under it. Baste
the chicken with melted butter. Cook one hour . Chicken is
done when the leg bone comes out easily, internal
temperature 185 F.

If you don't have a spit you can split or quarter the
chicken and do it on the grill.

Why the drip pan... it defeats the whole purpose of outdoor grilling...
no smoke. And rotisserie chicken needs no basting, it's self basteing,
that's the main purpose of rotisserie.

Sheldon

Sheldon said:

Quoted message said:

INDIAN CHICKEN ON A SPIT

1 3lb. chicken
1 1/2 tsp. salt
1/2 tsp ground pepper
1 tsp cumin seed crushed
1 cup minced onion
2 gloves garlic
melted butter

Wash and dry the chicken. Mix the salt, pepper, ground cumin
seed onion and garlic and chop or pound into a paste and rub
it thoroughly over the chicken. Let stand for one hour.

Put the Chicken on a spit with a drip pan under it. Baste
the chicken with melted butter. Cook one hour . Chicken is
done when the leg bone comes out easily, internal
temperature 185 F.

If you don't have a spit you can split or quarter the
chicken and do it on the grill.

Why the drip pan... it defeats the whole purpose of outdoor grilling...
no smoke. And rotisserie chicken needs no basting, it's self basteing,
that's the main purpose of rotisserie.

I don't know. I didn't write the recipe. I just found it and stuck as
closely to it as I could. It said to baste with butter. I did. It was
delicious. It was absolutely incredible.

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sheldon said:

Quoted message said:

INDIAN CHICKEN ON A SPIT

1 3lb. chicken
1 1/2 tsp. salt
1/2 tsp ground pepper
1 tsp cumin seed crushed
1 cup minced onion
2 gloves garlic
melted butter

Wash and dry the chicken. Mix the salt, pepper, ground cumin
seed onion and garlic and chop or pound into a paste and rub
it thoroughly over the chicken. Let stand for one hour.

Put the Chicken on a spit with a drip pan under it. Baste
the chicken with melted butter. Cook one hour . Chicken is
done when the leg bone comes out easily, internal
temperature 185 F.

If you don't have a spit you can split or quarter the
chicken and do it on the grill.

Why the drip pan... it defeats the whole purpose of outdoor grilling...
no smoke.

The flame-ups caused by dripping rendered fats produce soot, not smoke, and
that does not produce very good flavors. Also there is good evidence that it
produces carcinogens. I'd stick with the drip pan. If you want smoke, use
hardwoods and herbs, and follow your grill manufacturer's advice on how to
use them.

Quoted message said:

And rotisserie chicken needs no basting, it's self basteing,

Quoted message said:

that's the main purpose of rotisserie.

Agreed.

Quoted message said:

I don't know. I didn't write the recipe. I just found it and stuck as
closely to it as I could. It said to baste with butter. I did. It was
delicious. It was absolutely incredible.

It would benefit from brining as well. I seldom cook poultry in any form, by
any method, without brining it first. The brine need be nothing fancy; just
1/4c salt and 1tbsp sugar to 1qt water. Put it in a 1gal Ziplock bag with
the chicken, expell as much air as possible, and refrigerate for four to
eight hours. If you are cooking it by any roasting method, such as your
rotiserie, dry the bird well with paper towels, and leave it unwrapped,
exposed to the dry air in your refrigerator, for another four hours or more.
This results in the browned, crisp skin that roast chicken lovers covet. I'd
leave out the salt in your recipe if you brine the chicken first. (The
sugars from the onion and garlic in your wet rub are going to contribute to
browning as well. It may work better to put on the rub before drying in the
'fridge; I'm tempted to try it both ways to see.) Oh, and I like to puree a
couple more cloves of garlic and rub it thoroughly into the inside of the
chicken before roasting, too.

Bon appetit!

--Rich

Rich said:

"Dave Smith" <[email hidden]> wrote

Quoted message said:

Sheldon said:

Why the drip pan... it defeats the whole purpose of outdoor grilling...
no smoke.

The flame-ups caused by dripping rendered fats produce soot, not smoke

If there are flare ups then the heat is too high... lower the heat. duh

The pan is just plain dumb... that's grilling with training wheels...
may as well roast in a pan in an oven.

Rotisserie on a grill should be by low indirect heat... wood chips
produce soot too, and creosote... everything that *burns* produces
soot, even burnt chicken... LOWER THE HEAT ! ! !

For your grill:
http://www.amazon.com/gp/product/B0009Y0Y3A/ref=pd_sbs_sg_1/102-1391565-3376111?%5Fencoding=UTF8&v=glance&n=3375251

Sheldon

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dave Smith said:

My new propane BBQ is the third one to come with a
rotisserie spit but yesterday was the first time I actually
used it. I had picked up a couple of small chickens at the
grocery store and thought they might be a good thing to
experiment on. I dug out an old BBQ cook book and found a
recipe that sounded good. It turned out to be incredible. It
was one of the best things I have ever had done on a BBQ,
one of the best chicken recipes I have ever tried..

INDIAN CHICKEN ON A SPIT

1 3lb. chicken
1 1/2 tsp. salt
1/2 tsp ground pepper
1 tsp cumin seed crushed
1 cup minced onion
2 gloves garlic
melted butter

Wash and dry the chicken. Mix the salt, pepper, ground cumin
seed onion and garlic and chop or pound into a paste and rub
it thoroughly over the chicken. Let stand for one hour.

Put the Chicken on a spit with a drip pan under it. Baste
the chicken with melted butter. Cook one hour . Chicken is
done when the leg bone comes out easily, internal
temperature 185 F.

If you don't have a spit you can split or quarter the
chicken and do it on the grill.

Why the drip pan... it defeats the whole purpose of outdoor grilling...
no smoke. And rotisserie chicken needs no basting, it's self basteing,
that's the main purpose of rotisserie.

Sheldon

On some gas grill models, when you use the rotisserie option, the heat comes
from the side rather than the bottom, so a drip pan could be used to collect
the juices.

Donna

D.Currie said:

On some gas grill models, when you use the rotisserie option, the heat comes
from the side rather than the bottom, so a drip pan could be used to collect
the juices.

Why? Just because you say so? Juices, what juices? duh

All outdoor grills have a built in drip pan of some sort, something to
collect grease, even if only an empty tuna tin... but there is no
reason to use a drip pan directly under the food being cooked, then
cook indoors in your oven. If while grilling you have flare ups lower
the heat, and get your grill some training wheels.

It's gonna be a long summer... lotsa newbie grillers.

Sheldon

Sheldon said:

D.Currie said:

On some gas grill models, when you use the rotisserie option, the heat comes
from the side rather than the bottom, so a drip pan could be used to collect
the juices.

Why? Just because you say so? Juices, what juices? duh

All outdoor grills have a built in drip pan of some sort, something to
collect grease, even if only an empty tuna tin... but there is no
reason to use a drip pan directly under the food being cooked, then
cook indoors in your oven. If while grilling you have flare ups lower
the heat, and get your grill some training wheels.

It's gonna be a long summer... lotsa newbie grillers.

What she said is 100% correct. When cooking with a side facing
rotisserie burner, there's absolutely no reason you can't use
a drip pan underneath the meat. You've said nothing of substance
to refute that.

--
Reg

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

D.Currie said:

On some gas grill models, when you use the rotisserie option, the heat
comes
from the side rather than the bottom, so a drip pan could be used to
collect
the juices.

Why? Just because you say so?

No, because I was shopping for grills a while back, and that's often the
setup. But maybe I explained it wrong. So here goes: When the rotisserie
unit is in use, the heat doesn't come from the bottom burners, it comes from
the back of the unit. I said "side" thinking of the side of the bird as it
twirls, but it's actually the back of the unit. The heating unit is parallel
to the rotisserie rod, and next to it, rather than under it.

Quoted message said:

Juices, what juices? duh

Whatever drips from the bird. Or whatever it is you've got on the
rotisserie. Most of the things that I cook on the rotisserie give up some
sort of liquid while they're cooking, whether it's juice, fat,
seasonings...whatever.

Quoted message said:

All outdoor grills have a built in drip pan of some sort, something to
collect grease, even if only an empty tuna tin... but there is no
reason to use a drip pan directly under the food being cooked, then
cook indoors in your oven.

If the bottom heat isn't on, and depending on how the unit is set up, the
drippings from whatever you're cooking could be going onto the heating unit.
No problem while the heat is off, but if you want to use that bottom burner,
you're either have to clean up the mess, or burn it off. Easier to put the
drip pan under the meat and there's no problem.

Different grill may have different options, different setups. But I'm
describing the setup I've seen lately, which would make a drip pan somewhat
useful when you're using the rotisserie.

If while grilling you have flare ups lower

Quoted message said:

the heat, and get your grill some training wheels.

It's gonna be a long summer... lotsa newbie grillers.

Sheldon

Reg said:

When cooking with a side facing
rotisserie burner, there's absolutely no reason you can't use
a drip pan underneath the meat. You've said nothing of substance
to refute that.

Because that's not relevant, you're no longer talking about a grill.

Sheldon said:

Reg said:

When cooking with a side facing
rotisserie burner, there's absolutely no reason you can't use
a drip pan underneath the meat. You've said nothing of substance
to refute that.

Because that's not relevant, you're no longer talking about a grill.

Well, that's the setup *she* was talking about, which you then
got all huffy about. I can understand why you snipped that part
out.

Try and follow more closely, please. And snipping out your
mistakes doesn't make them disappear.

--
Reg

D.Currie said:

Quoted message said:

Why the drip pan... it defeats the whole purpose of outdoor grilling...
no smoke. And rotisserie chicken needs no basting, it's self basteing,
that's the main purpose of rotisserie.

Sheldon

On some gas grill models, when you use the rotisserie option, the heat comes
from the side rather than the bottom, so a drip pan could be used to collect
the juices.

The one I bought has three separate burners on the bottom and a fourth one
across the back for rotisserie.

Dave Smith said:

The one I bought has three separate burners on the bottom and a fourth one
across the back for rotisserie.

Show me.

Sheldon said:

Quoted message said:

The one I bought has three separate burners on the bottom and a fourth one
across the back for rotisserie.

Show me.

http://www.broilkingbbq.com/BroilKing/product.asp?PID=147#

50,000 BTU triple burner
15,000 BTU rotisserie burner

Sheldon wrote on 03 Jun 2006 in rec.food.cooking

Quoted message said:

D.Currie said:

On some gas grill models, when you use the rotisserie option, the
heat comes from the side rather than the bottom, so a drip pan could
be used to collect the juices.

Why? Just because you say so? Juices, what juices? duh

All outdoor grills have a built in drip pan of some sort, something to
collect grease, even if only an empty tuna tin... but there is no
reason to use a drip pan directly under the food being cooked, then
cook indoors in your oven. If while grilling you have flare ups lower
the heat, and get your grill some training wheels.

It's gonna be a long summer... lotsa newbie grillers.

Sheldon

I find using a drip pan under the food (el cheapo disposable aluminum pie
plate) reduces flare ups and sooty marks on my chicken, pork or beef
roasts. Plus it gives excess wet baste/glaze a place to drip to....The
excess grease otherwise generated is suppose to collect in the soup can I
provided (according to assembly directions), but never does.

But this is possibly because my BBQ is a cheap 2 burner job and I added a
generic rotissiere option later. My propane BBQ is so old it has lava
rocks not metal 'flavour' bars.

--
-Alan

Dave Smith said:

Sheldon said:

Quoted message said:

The one I bought has three separate burners on the bottom and a fourth one
across the back for rotisserie.

Show me.

http://www.broilkingbbq.com/BroilKing/product.asp?PID=147#

50,000 BTU triple burner
15,000 BTU rotisserie burner

When using in the rotisserie mode this is no longer a grill... it's a
convertible thingie, see here:
http://www.broilkingbbq.com/BroilKing/rotisserie_guide.asp

And still it mentions nothing about needing a pan under the food being
rotisseried.

And it's not a very good web site, doesn't really depict the unit other
than with the lid shut on the home page.

The rotisserie unit is [censored], especially that weak motor, and most
especially the battery powered unit.

I think it's pretty much a Rube Goldberg contraption... I hope it
didn't cost too much.

Sheldon

Sheldon said:

Dave Smith said:

Sheldon said:

> The one I bought has three separate burners on the bottom and a fourth one
> across the back for rotisserie.

Show me.

http://www.broilkingbbq.com/BroilKing/product.asp?PID=147#

Quoted message said:

I think it's pretty much a Rube Goldberg contraption... I hope it
didn't cost too much.

Sheldon

Haven't thought of Rube in some time. Did not see the bbq thing here
though. <g>

http://www.rube-goldberg.com/html/gallery.htm

D.Currie said:

Sheldon said:

Quoted message said:

D.Currie wrote:

On some gas grill models, when you use the rotisserie option, the heat
comes from the side rather than the bottom, so a drip pan could be used to
collect the juices.

Why? Just because you say so?

No, because I was shopping for grills a while back, and that's often the
setup. But maybe I explained it wrong.

Not my fault folks can't properly express themselves, and then they
become all contankerous because folks can't read their widdle pinheaded
minds. I wish folks would make the effort to express themselves
properly the 1ST Time... and learn to trim superfluous data, no one
needs to have to rifle through all your NEWBIE trash. I bet yoose
don't flush the terlit after you take a dump at home either... well
yoose ain't home now, SLOB! Neaten it up!

Sheldon

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Sheldon

I see you've taken your full allotment of grumpy pills.

:-)

Sheldon said:

Dave Smith said:

Sheldon said:

> The one I bought has three separate burners on the bottom and a fourth one
> across the back for rotisserie.

Show me.

http://www.broilkingbbq.com/BroilKing/product.asp?PID=147#

50,000 BTU triple burner
15,000 BTU rotisserie burner

When using in the rotisserie mode this is no longer a grill... it's a
convertible thingie, see here:
http://www.broilkingbbq.com/BroilKing/rotisserie_guide.asp

I already saw there. I sent you a link to the Broil King site.
I realize that you cannot use the grill while using the rotisserie, but I see no
problem with that. I am not running a restaurant. I can still roast things in there
while the rotisserie is doing it's thing.

Quoted message said:

And still it mentions nothing about needing a pan under the food being
rotisseried.

How right you are. When I posted that recipe I indicated that it was from an old
BBQ cookbook.

Quoted message said:

And it's not a very good web site, doesn't really depict the unit other
than with the lid shut on the home page.

I didn't build it. It has a Contact Us icon for you to address your concerns to the
folks at Broil King.

Quoted message said:

The rotisserie unit is [censored], especially that weak motor, and most
especially the battery powered unit.

Oh? It is advertised as a heavy duty rotisserie. The battery powered unit is for
Europe.

Quoted message said:

I think it's pretty much a Rube Goldberg contraption... I hope it
didn't cost too much.

I guess that is your way of admitting that you were wrong about BBQ grills with an
extra rotisserie burner across the back.