Roadside Rotisserie Chicken

[Old Dave]

This cook was done on my Weber Jumbo Joe with a rotisserie setup. I thought I had a four hour window from some rain and weather but as usual, it didn’t work out that way.



I trimmed and trussed the 5.88 lb chicken and then sprinkled on a light coat of rub. I then placed the chicken on the spit rod and got it ready for the grill.



I fired up about a half Weber chimney of Stubb’s briquets and poured them into the grill and loaded the spit and got it turning. I also covered the spit motor with a Zip-Lock bag as it sure looked like we could get some rain.



The rain did come about 30 minutes into the cook but it was only a light sprinkle.



After my rub setup on the chicken, I started basting the chicken with the Roadside Chicken Sauce.



Continued the mopping at 10 minutes intervals until the chicken was done.





Cut the chicken up and plated it for serving. As always with the rotisserie setup, the chicken came out juicy and made a nice lunch.

[smokeasaurus]

Darn good looking chicken. Glad the rain didn't break loose during the cook.

[HighOnSmoke]

Very nice looking chicken Dave.

[spuds]

Nailed it.can we buy that middle section on the cooker?

[ACW3]

Another great cook, Dave.  That chicken looks wonderful. 

Art

[Old Dave]

Mr Spuds,

Yes, you can purchase the middle section...see Cajun Bandit web page. If the price scares you away, see my review on the Jumbo Joe for another alternative.

http://olddavespo-farm.blogspot.com/search/label/Weber%20Jumbo%20Joe%20Review

Dave

[hikerman]

That's a beautiful looking hen! Another great cook Dave!

[Smokin Don]

Delicious looking chicken Dave!!! You do a nice job on carving the bird!!! Don

[africanmeat]

Nice looking bird , love the colour . what did you put in your Roadside Chicken Sauce ?

[sliding_billy]

Outstanding looking!

[muebe]

Very nice looking bird Dave!

[Old Dave]

Ahron,

ROADSIDE CHICKEN SAUCE

1 cup white vinegar
1/2 cup veg oil
1/4 cup worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1/2 tsp celery salt
Mix/shake till well dissolved. I put mine in a old worcestershire bottle with the shaker top. You can marrinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I use the kettle but i think it would do well on the WSM (Larry used it) with no water pan and a high heat cook. I usally add one small piece of apple wood while grilling also. Hope you like it. Enjoy
EDIT: If you are going to marinate the chicken first, then leave the oil out for the marinade proccess. Make up a fresh batch for basting the chicken with the oil in the sauce.

This comes from a gentleman on the Weber Bullet Forum.

[deestafford]

Y'all,  Dave is a true master. If you have never been fortunate enough to meet him and watch him work at the Gathering, you have really missed something.  Sort of like having watched Mickey Mantle or Ted Williams give a batting clinic.  He spent so much time and patience with my son in law Brad, who is a regional executive chef, teaching him his method of doing ribs and now Brad is turning out some super, super ribs.

If things go well, we'll have another Gathering next year and hopefully Dave and Jan (The expert behind the master) will be there.

Dee

[africanmeat]

Ahron,

ROADSIDE CHICKEN SAUCE

1 cup white vinegar
1/2 cup veg oil
1/4 cup worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1/2 tsp celery salt
Mix/shake till well dissolved. I put mine in a old worcestershire bottle with the shaker top. You can marrinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I use the kettle but i think it would do well on the WSM (Larry used it) with no water pan and a high heat cook. I usally add one small piece of apple wood while grilling also. Hope you like it. Enjoy
EDIT: If you are going to marinate the chicken first, then leave the oil out for the marinade proccess. Make up a fresh batch for basting the chicken with the oil in the sauce.

This comes from a gentleman on the Weber Bullet Forum.

Thanks Dave

[drholly]

Beautiful looking bird!