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Yard Bird Roti Cook w/ No Forks Experiment

fwismoker

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I was just curious if I could get away with not using any type of forks or twine...only part of my new rotisserie system to spin one. Definitely a cheap experiment because the bird was on sale for .77 per lb. This 5.5 pounder was dry brined inside and out with a light coat of Bad Byrons...no oil at all on the skin.

The intent was to run the spits through the thighs but I wasn't paying attention
Oh no worries though because it's doing fantastic.... so far There is an onion on the center spit also which is in the cavity. The little birdie arm pits will be getting a tan too!


Also blanched some fresh green beans and added butter plus onion to cook in the upper area while the bird does its thing. The hanging rack has some Southern Style baked beans...YUM

More to come






 

pc farmer

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WOW.   That looks great Keith.
 

b-one

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Great looking meal! Color on that bird is awesome!
 

pit 4 brains

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Man that looks good..

Why would you want to run the spit through the thighs?

Looks like you could twist the bird and lock it on with the legs and wings.
 

fwismoker

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Nice job! 
Thanks much!
 
Man that looks good..

Why would you want to run the spit through the thighs?

Looks like you could twist the bird and lock it on with the legs and wings.
Appreciate it!  

I was going to run through the thighs for stability but turns out it wasn't even needed.    One thing I always hated about roti poultry was the tucked in legs and thighs.  I wanted everything open so there's no white areas and so it gets the good color and tasty skin all over.    This was fantastic..legs and wing arm pits were nice and open.... Clean up was a breeze too
 

SmokinAl

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Man that looks delicious!

Point!

Al
 

tropics

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Keithe another great looking bird there.Points for sure

Richie

 

fwismoker

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Thanks much!

Appreciate it!  

I was going to run through the thighs for stability but turns out it wasn't even needed.    One thing I always hated about roti poultry was the tucked in legs and thighs.  I wanted everything open so there's no white areas and so it gets the good color and tasty skin all over.    This was fantastic..legs and wing arm pits were nice and open.... Clean up was a breeze too
 
Man that looks delicious!

Point!

Al
Thanks for the compliment Al
 
Keithe another great looking bird there.Points for sure

Richie

Thanks Richie.... Hey do y'all like the concept of open wings and legs not tied tight to the body? ...or is it just me that hates trussing birds and the white areas after??
 
Last edited:

tropics

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Keith it looks like it worked When I did my Turkey I didn't tie them tight

When I smoke them I tuck the wings under

Richie
 

fwismoker

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Nice job! 
 
Man that looks good..

Why would you want to run the spit through the thighs?

Looks like you could twist the bird and lock it on with the legs and wings.
 
Keith it looks like it worked When I did my Turkey I didn't tie them tight

When I smoke them I tuck the wings under

Richie
I always hated tucking wings too, sometimes they'd stay sometimes they wouldn't.   Well anyways I'm glad those days are behind me, especially with big turkeys.   I'm doing two 20 lb. turkeys but sideways on the spit  cooked on the drum this year for Thanks Giving..... No way those suckers will fit on traditional.
 

disco

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Beautiful birds, Keith. I love the colour.

Points

Disco
 

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