Had a half bird to use up and i felt like a different style seasoning so i broke out the Rustic Tuscan from Costco....sprinkled a little Jack Stack all purpose also.
No cook pics but i put it on my rotisserie and fed the fire with maple and oak...letting the flames gently kiss it most of the cook. Average temps were 450-600 but times over 700* So cool to cook this way because you can watch the chicken juice goodness boil under the skin and slowly transform it into (well) this When you cook poultry this hot the bones and connective tissues really break down....hence the wing just pulled off with the roti fork. Perfect skin, no burning and juicy goodness. Thanks for looking!