Rotisserie chicken trial 1

[JCAP]

Finally! The semester is over and I have some more free time. At least for now. So I did a few things today.

I broke out an early xmas gift from my wife (or more accurately from my wife via me) and decided to try a rotisserie chicken.

Chicken seasoned up with Hardcore Carnivore Red and assembled on the Cajun Bandit device.

I spun it until it hit 160is and pulled. After a brief rest it sliced real nice and was plenty juicy.

Skin was a bit darker in some places but I think that’s the rub. But it was not crisp at all- very soft texture. Any pointers with this kind of set up?

Depsite the skin, I call this a win!

 

[chef jimmyj]

Definately, sugar in the rub caused the black areas. Crisp skin requires, the skin be as Dry as possible, a day or two uncovered in the Refer helps. Try putting your sugarfree Rub of choice, under the skin, then letting the skin dry out. I don't know your set up, but Indirect heat will help render Fat and further dry the skin, getting it crisp before it burns...JJ

 

[Brokenhandle]

Definitely a win in my book! Looks good!

Ryan

 

[disco]

A bit of char is great! Big like!

 

[tag0401]

Looks great to me!!

 

[TuckersBarbeque]

Looks awesome! I personally like a little charring on my grilled chicken, but not too much. However, to give my opinion on your questions...
Typically around 260 degrees (I think) sugar will begin to burn/caramelize. This means you'll get that darkness/charring starting at that temp, and since there is usually a direct heat element on a grill rotisserie, you will get the parts of the chicken farthest from the center (closest to the element) to be the darkest first, hence just the tops of the breasts and ends of the thighs...
I agree with JJ, take the sugar out of your rub with a direct element unless you like that flavor it gives! This is all about your taste. Second, I would put a dry brine salt coating on the skin and an overnight in the fridge to dry out the skin as much as possible. Pat dry and then use a butter or oil coating with the rub just before you put it in the rotisserie. That should give you crisper skin and less charring. (you can also throw some American paprika in there for color, you won't taste it)

 

[chopsaw]

Looks great . Thats all flavor . I like the tender skin on a roasted bird. Looks like you nailed it to me .

 

[zwiller]

Looks great! I like char on mine too. Not sure what you are aiming for, but store bought rotisserie chickens are rubbed inside and out, dry brined, and kept uncovered for 2 days based on what I found years ago. People can laugh all they want but the best roasted spit/rotis chicken I ever had was Kenny Roger's roasters just like in Seinfeld. I've put an insane amount of time searching I've done for info about it.

 

[JCAP]

Yea I thought the sugar in the rub was an issue. I didn’t mind the darker spots but need work on the skin game. Thanks for the dry brine suggestions, I’ll have to do that next time!

 

[SmokinAl]

I think your chicken looks fantastic. I have a roti on my Weber too, but it’s on a Santa Maria rig, so I burn straight wood, and the drippings go right into the fire. It chars the skin, but it’s still bite thru. I also have the ability to raise & lower the bird during the cook. I’m not really into eating the skin anyway, so for me the main thing is a juicy tender breast. And it sure looks like that’s what you got!
Al

 

[BGKYSmoker]

Nothing wrong there, looks great and char is good for your liver.

 

[HalfSmoked]

Only thing I see wrong is it was not on my plate. Looks great to me.

Warren

 

[Bearcarver]

Looks Great from the Bear's Den!!!
Better hide it---It could disappear when the Ranger isn't looking!!
Macungie isn't far from Allentown!!
Like.

Bear

 

[HalfSmoked]

Thanks for the like JCAP it is appreciated.

Warren

 

[tallbm]

I've never did a rotisserie but have roasted and smoked plenty of skin on whole chickens so I'm 99% sure this info will work.

As other said eliminate the sugar. THEN roast at 325F and that may fix/help your skin issue via a temp change alone :)