I love rotisserie chicken & beef. Haven't had it home made in a long time...hard to beat the Costco $5 bird. Picked up a spinner for $20 as a fun project for the keg which also kept me from buying a $400 pellet smoker I've been eyeballing. We all been there....takes the edge off. A drill bit at Homers for SS and some SS bolts and I was in action in the shop. Didn't take long after I snapped the first bit to finish. I was quite taken with my results....amazing myself. Now, the chicken. Had that marinating for 2 days in a Peruvian style juice to produce a bird similar to El Pollo Rico's or El Pollo Loco's Super Chicken, neither of which are here in Oregon. My concern was having enough heat rising up to cook the bird in a reasonable amount of time without the coals dying off so I loaded & fired the basket up. HOLEY MOLEY.....no problemo there. This thing was like a Tandori oven once it got going. I put a analog therm with a long probe through a upper hole just for grins & a reference point and within 45 minutes it had spiked. Juice/fat started to drip onto the hot coals below creating some rising smoke to drift over the bird and a wonderful sizzling sound as it spun. I was truly in awe of this especially after my 3rd-4th beer. I'm thinking some kind of beef roast VERY soon....the chicken was fantastic...crispy skin, juicy breast, wings & legs superb. Served up with fresh sauteed asparagus & onions and some sticky rice. No pics of that, sorry, was to busy nibbling. About 3.5 pounds....88 cents a pound on special.....tough to beat.....Thanks for looking, Willie
2 days in the marinade
drained, not rinsed off
spiked therm!! at 45 minutes in.....500+ degrees of rising heat
almost ready---about an hour & 20 minutes--look at those coals!!
about an hour on--give or take
that's the therm probe visible below the chicken
legs about 180, breast about 165
tacos soon and soup from the carcass & bits will be had
Peruvian Chicken Marinade Recipe
2/3 cup soy sauce. (Kikkoman is good)
5-7 tbsp fresh lime juice (about 3-4 good sized limes)
7-8 garlic cloves crushed / minced
1 inch chunk grated ginger
2 tsp cumin
3 tsp Paprika
1 tsp dried oregano
good splash of olive oil
1 bottle of beer--regular, not ‘light’, 12 ounces
3 tbsp brown sugar
3 tbsp white sugar
2 days in the marinade
drained, not rinsed off
spiked therm!! at 45 minutes in.....500+ degrees of rising heat
almost ready---about an hour & 20 minutes--look at those coals!!
about an hour on--give or take
that's the therm probe visible below the chicken
legs about 180, breast about 165
tacos soon and soup from the carcass & bits will be had
Peruvian Chicken Marinade Recipe
2/3 cup soy sauce. (Kikkoman is good)
5-7 tbsp fresh lime juice (about 3-4 good sized limes)
7-8 garlic cloves crushed / minced
1 inch chunk grated ginger
2 tsp cumin
3 tsp Paprika
1 tsp dried oregano
good splash of olive oil
1 bottle of beer--regular, not ‘light’, 12 ounces
3 tbsp brown sugar
3 tbsp white sugar
