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03-26-2008, 01:07 PM
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#1 |
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Confirmed User
Join Date: Feb 2003
Location: Canada
Posts: 2,382
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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 |
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03-26-2008, 01:08 PM
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#2 |
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Too lazy to set a custom title
Join Date: Feb 2001
Location: Tube Titans, USA
Posts: 11,929
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Don't they have the internet for this?
jk
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skype = "adultdatelink" |
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03-26-2008, 01:35 PM
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#3 |
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Confirmed User
Join Date: Feb 2003
Location: Canada
Posts: 2,382
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Well I did find some info off google etc. Just wanted to hear what the actual enthusiasts had to say.
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03-26-2008, 01:38 PM
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#4 |
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Confirmed User
Join Date: Mar 2008
Location: Toronto
Posts: 1,842
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Google it ....
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Amit "Isradude"
ICQ - 395509039 |
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03-26-2008, 01:42 PM
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#5 |
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Confirmed User
Join Date: Aug 2007
Location: mich
Posts: 1,146
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15 min per pound is the norm.
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03-27-2008, 07:03 AM
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#6 | |
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Confirmed User
Join Date: Feb 2003
Location: Canada
Posts: 2,382
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Quote:
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03-27-2008, 07:27 AM
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#7 |
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Too lazy to set a custom title
Join Date: Jun 2003
Location: Jesusland
Posts: 10,017
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I have a rotisserie and that thing is a bitch. Looked like it would be really easy to use, but I got punked.
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War National Damn Champions Eagle |
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03-27-2008, 07:38 AM
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#8 |
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Outside looking in.
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Join Date: Feb 2005
Location: To Hell You Ride
Posts: 14,243
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03-27-2008, 12:21 PM
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#9 | |
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Confirmed User
Join Date: Feb 2003
Location: Canada
Posts: 2,382
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Quote:
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03-27-2008, 12:41 PM
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#10 |
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www.AdultCopywriters.com
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Join Date: May 2006
Posts: 31,618
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Practice makes perfect, especially when it comes to grilliing.
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Adult Copywriters  SEO Content for Porn Sites sales at adultcopywriters dot com |
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03-27-2008, 01:07 PM
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#11 |
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Confirmed User
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Join Date: Dec 2002
Location: Ontariariooooo
Posts: 1,211
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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.
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Magnus |
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