Whole chicken - Pop's Brine - Only Fire Rotisserie .

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Man Rich the color on that bird is awesome!! I’ve used Pops brine a lot for bacons but I’ve never tried brining birds in Pops. Need to try it.
 
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Grats on the ride Rich, well deserved! Got my spinner out of the box today, lotta darned parts, need to get all that crap assembled before the heat hits. RAY
 
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Late to the show.
That looks awesome!
Thanks Justin . Appreciate the comment .

Man Rich the color on that bird is awesome!!
Thanks . I take pride in that . I think about the final color before it ever goes on the grill . That's why no rubs that will burn or get dark . I add it after the fact , or at the end of the cook .

I’ve used Pops brine a lot for bacons but I’ve never tried brining birds in Pops. Need to try it.
Jeff , I can't hardly do poultry without it . I like all brown sugar , and a splash of the lemon extract ( 1/2 tsp to the gallon ) inject out of the gallon mix .
I usually only soak overnight , then rinse and fridge uncovered , but the weather was nasty and had to add a day .

Thanks for lookin bud .
 
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Nothing better than a whirlybird!
Thanks Sven . It's a fun cook with great results .

Grats on the ride Rich, well deserved! Got my spinner out of the box today, lotta darned parts, need to get all that crap assembled before the heat hits.
Thanks Ray . I think you're gonna enjoy it . Even the oven part .
It's easy to put together , just watch the interference with the thumb screw on the shaft bushing and the wing nut on the cover flap .
1648901404443.jpeg


Congrats on new Toy! Chicken turned out great.
Thanks Brian . Multi use on that ring . Spinner , pizza oven and has lugs for a grate up high in the ring . So you can run 2 cooking levels . This is the top position . Be a perfect set up for ribs , or extra room for sides .
1648901873947.jpeg

Pop's is great on chicken and turkey. It the only way I will do turkey now.
That's the truth right there . Me too .
 
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Thanks Ray . I think you're gonna enjoy it . Even the oven part .
It's easy to put together , just watch the interference with the thumb screw on the shaft bushing and the wing nut on the cover flap .

Thanks for that Rich, every picture helps! I finally got it all put together and ready to spin a couple of game hens later today. I had three screws with lock nuts left over that were driving me nuts, finally got iy they were for the pizza peel handle. Reckon I'll go with the SnS and a little hickory. RAY

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I've been looking at getting a spinner for my Performer for awhile now . Also liked the pizza oven set up . When I saw the Dual use set up for $129.00 , and I had a gift card , it seemed like it was time to buy .
I have to say , I really like it . I've done homemade pizza , frozen pizza , a bottom round beef roast , and a whole chicken .
Here's the chicken .
About an 8 pound bird . In Pop's brine for 3 days , one day rinsed and dried in the fridge .
1 gallon water
1/2 cup kosher salt
1 cup brown sugar
1/2 tsp Lemon extract
1 TBLS cure 1
Bird was injected and soaked .
Out of the brine , rinsed and tied . Going back in the fridge overnight .
View attachment 627724
Next day , season with fresh cracked black pepper only .
No salt , or anything that will burn or get to dark .
View attachment 627726
I put the neck end towards the handle , so when it comes off the grill I can dump the liquid
out away from me .
Can't see it in the picture , but I also used celery to " shim " the shaft where it goes through the cavity .
Keeps it centered , and helps control flop .
View attachment 627727
Performer set up and ready to go . Drip pan has celery , Thyme and some broth in it .
View attachment 627728
View attachment 627729

It really spins nice . I'm gonna have to do something
with the cord . Don't like tripping over extension cords .
View attachment 627730
Not really sure where the temps at , but it was taking color at a good rate ,
I'm thinking around 350 / 400 .
View attachment 627731
This is about an hour or so in .
View attachment 627734
View attachment 627736
I use the stub from the neck ( left side ) to start the twine .
Cross over the back , around the leg joint , cross again over the back
then tie the legs . Just how I do it . Keeps it from slipping .
View attachment 627733
This thing is really full of juice . The skin is rendered and starting to split .
View attachment 627738
It's about done at this point . I took out the drip pan
and moved the fire directly under the bird .
View attachment 627739
View attachment 627743

I didn't use a therm , just a poke test on the thigh .
She's ready .
View attachment 627741

Resting for a bit , then cut the breast off the bone .
View attachment 627745
Completely tender .
View attachment 627746
Both breast removed and cross cut , legs and wings .
Son made baked Mac n cheese and garlic green beans .
View attachment 627747
View attachment 627748
Thanks for lookin .
Chopsaw,
I actually have 3 Performers with 2 roto turrner-thinging-ma-jigs. 180 rotation uf your spinner ring!
 
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I've been looking at getting a spinner for my Performer for awhile now . Also liked the pizza oven set up . When I saw the Dual use set up for $129.00 , and I had a gift card , it seemed like it was time to buy .
I have to say , I really like it . I've done homemade pizza , frozen pizza , a bottom round beef roast , and a whole chicken .
Here's the chicken .
About an 8 pound bird . In Pop's brine for 3 days , one day rinsed and dried in the fridge .
1 gallon water
1/2 cup kosher salt
1 cup brown sugar
1/2 tsp Lemon extract
1 TBLS cure 1
Bird was injected and soaked .
Out of the brine , rinsed and tied . Going back in the fridge overnight .
View attachment 627724
Next day , season with fresh cracked black pepper only .
No salt , or anything that will burn or get to dark .
View attachment 627726
I put the neck end towards the handle , so when it comes off the grill I can dump the liquid
out away from me .
Can't see it in the picture , but I also used celery to " shim " the shaft where it goes through the cavity .
Keeps it centered , and helps control flop .
View attachment 627727
Performer set up and ready to go . Drip pan has celery , Thyme and some broth in it .
View attachment 627728
View attachment 627729

It really spins nice . I'm gonna have to do something
with the cord . Don't like tripping over extension cords .
View attachment 627730
Not really sure where the temps at , but it was taking color at a good rate ,
I'm thinking around 350 / 400 .
View attachment 627731
This is about an hour or so in .
View attachment 627734
View attachment 627736
I use the stub from the neck ( left side ) to start the twine .
Cross over the back , around the leg joint , cross again over the back
then tie the legs . Just how I do it . Keeps it from slipping .
View attachment 627733
This thing is really full of juice . The skin is rendered and starting to split .
View attachment 627738
It's about done at this point . I took out the drip pan
and moved the fire directly under the bird .
View attachment 627739
View attachment 627743

I didn't use a therm , just a poke test on the thigh .
She's ready .
View attachment 627741

Resting for a bit , then cut the breast off the bone .
View attachment 627745
Completely tender .
View attachment 627746
Both breast removed and cross cut , legs and wings .
Son made baked Mac n cheese and garlic green beans .
View attachment 627747
View attachment 627748
Thanks for lookin .
look great. love my rotisserie. still can't truss a bird for shit though.
 
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look great.
Thanks for the comment .

love my rotisserie. still can't truss a bird for shit though.
It just takes practice . Using the neck as a starting point really helps , and crossing over the back helps it from slipping .
When you tie it , use a butchers knot . Twice through the loop . That way it doesn't slip when you finish the knot .
 
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