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 .
Next day , season with fresh cracked black pepper only .
No salt , or anything that will burn or get to dark .
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 .
Performer set up and ready to go . Drip pan has celery , Thyme and some broth in it .
It really spins nice . I'm gonna have to do something
with the cord . Don't like tripping over extension cords .
Not really sure where the temps at , but it was taking color at a good rate ,
I'm thinking around 350 / 400 .
This is about an hour or so in .
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 .
This thing is really full of juice . The skin is rendered and starting to split .
It's about done at this point . I took out the drip pan
and moved the fire directly under the bird .
I didn't use a therm , just a poke test on the thigh .
She's ready .
Resting for a bit , then cut the breast off the bone .
Completely tender .
Both breast removed and cross cut , legs and wings .
Son made baked Mac n cheese and garlic green beans .
Thanks for lookin .
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 .
Next day , season with fresh cracked black pepper only .
No salt , or anything that will burn or get to dark .
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 .
Performer set up and ready to go . Drip pan has celery , Thyme and some broth in it .
It really spins nice . I'm gonna have to do something
with the cord . Don't like tripping over extension cords .
Not really sure where the temps at , but it was taking color at a good rate ,
I'm thinking around 350 / 400 .
This is about an hour or so in .
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 .
This thing is really full of juice . The skin is rendered and starting to split .
It's about done at this point . I took out the drip pan
and moved the fire directly under the bird .
I didn't use a therm , just a poke test on the thigh .
She's ready .
Resting for a bit , then cut the breast off the bone .
Completely tender .
Both breast removed and cross cut , legs and wings .
Son made baked Mac n cheese and garlic green beans .
Thanks for lookin .
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