Since that rotisserie came in today I planned ahead and bought a bird and injected it with a Mojo Marinade last night. Just before throwing it on the rotisserie, I did a half a$$ job trussing the bird and then gave it a coat of two different rubs. The first being a rub on the sweet side called "Cherry Rub" made by Simply Marvelous rubs and the second was a more garlicy salty savory rub that I picked up a while back in Scottsboro Alabama at a place called the BBQ Shop (Bamabob and Caj know the place). They're a Big Green Egg/Traeger dealer. They make their own rub and sauce. I was just winging it here (no pun intended) and was happy to say that it came out pretty dang tasty! The citrus form that Mojo meshed well with the sweet and salty of the two rubs.
My only complaint was that the skin didn't come out nice and crispy, even though I brushed the bird with evoo and a little soy before applying the rub. The bird was just too wet to achieve crispy skin. Stephanie still ate it though, she's a skin junkie! It wasn't pure rubber like I've gotten in the past so I am fairly certain that with enough time to air dry in the fridge, I can get good crispy skin. There's always next time
On the rotisserie. I moved the drip pan and slid the baskets closer to the center to help attempt to crisp the skin towards the end of the cook.
On the plate resting
Another view (Stephanie took 10 more but you get the idea, lol)
Carving and putting on a plate. Juicy as can be!
Served up with some red potatoes and onions, fresh pineapple and a little salad. Kind of a clear the fridge out meal I suppose