About a month back the rotisserie / pizza setup for my 22" weber arrived at my door, I was fairly pumped to get it going. My first effort was going to be Cornish game hens using the baskets with some hickory chunks seasoned up with Yardbird rub.
I thought the cook would take a couple of hours, was I ever wrong about that, pulled after one hour, set them over the sink and was pondering tossing them, looked like they were cooked in a forge
Much to my surprise they were juicy and delicious, just ugly, and presentation counts. For cook #2 I thought I'd shake things up by going with the SnS and hickory on a whole yardbird, seasoned up like the first one
I was getting closer tho still not quite what I was looking for
Once again the looks were deceiving, plated up with some slaw and beans, juicy and a darned fine dinner.
I was about to retire the whole setup up to the shed but took the advice of my good buds chopsaw , SecondHandSmoker , and tx smoker , keep at it! Cook #3 was back to game hens, this time using the charcoal chain method with hickory. I like hickory! Seasoned up with Yardbird like before
After 90 minutes gave the hens a coating of honey-apricot sauce, looking like more of what I had in mind
Pulled for a rest on the counter
Plated up with a cauliflower mash and some zukes, M-O-N-E-Y!
Now that I'd seen the light it was time to go on to bigger game. Same snake setup on the Weber.
Leg-o-lamb roast, S & CBP
Pulled at 132º, pretty happy!
Plated up with a mash, spargees, and applesauce, I've got this dialed now!
It took a little time and a few cooks to get things where I wanted, now I'm loving that spinner, one of the best tools in the box! A winner never quits and a quitter never wins. That's it for this time, thanks for lookin' in and y'all say safe out there! RAY
I thought the cook would take a couple of hours, was I ever wrong about that, pulled after one hour, set them over the sink and was pondering tossing them, looked like they were cooked in a forge
Much to my surprise they were juicy and delicious, just ugly, and presentation counts. For cook #2 I thought I'd shake things up by going with the SnS and hickory on a whole yardbird, seasoned up like the first one
I was getting closer tho still not quite what I was looking for
Once again the looks were deceiving, plated up with some slaw and beans, juicy and a darned fine dinner.
I was about to retire the whole setup up to the shed but took the advice of my good buds chopsaw , SecondHandSmoker , and tx smoker , keep at it! Cook #3 was back to game hens, this time using the charcoal chain method with hickory. I like hickory! Seasoned up with Yardbird like before
After 90 minutes gave the hens a coating of honey-apricot sauce, looking like more of what I had in mind
Pulled for a rest on the counter
Plated up with a cauliflower mash and some zukes, M-O-N-E-Y!
Now that I'd seen the light it was time to go on to bigger game. Same snake setup on the Weber.
Leg-o-lamb roast, S & CBP
Pulled at 132º, pretty happy!
Plated up with a mash, spargees, and applesauce, I've got this dialed now!
It took a little time and a few cooks to get things where I wanted, now I'm loving that spinner, one of the best tools in the box! A winner never quits and a quitter never wins. That's it for this time, thanks for lookin' in and y'all say safe out there! RAY