Let's Talk BBQ
MEMBER VIDEOS => Videos => Tomcrete1 => Topic started by: tomcrete1 on January 27, 2018, 03:30:07 PM
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Weber 22" Kettle Rotisserie Chicken
http://youtu.be/_t7bYKFNLDc
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Great job Tom. Just so you know, I wear western boots or side zip combat boots because I hate tying knots!!! :)
You did a good job tying that chix up......:)
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looks great to be Tom...please plate me up...i do have a roll ;) ;)
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Good video Tom, your spinnin now! That stock motor does fine for one chicken but I had to move up the the heavy motor because I always seem to be doing a couple things at once.
You like to do mods and one I have contemplated is making covers for those holes where the spit goes through. I have done it with aluminum foil and it served its purpose fairly well. I think some washers on the rod are maybe some sheet metal drilled and bent to hang over the top edge of the ring would work. It would help bring the temp control back to the grill vents.
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Great job Tom. Just so you know, I wear western boots or side zip combat boots because I hate tying knots!!! :)
You did a good job tying that chix up......:)
Thank you!
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looks great to be Tom...please plate me up...i do have a roll ;) ;)
Thank you!
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Good video Tom, your spinnin now! That stock motor does fine for one chicken but I had to move up the the heavy motor because I always seem to be doing a couple things at once.
You like to do mods and one I have contemplated is making covers for those holes where the spit goes through. I have done it with aluminum foil and it served its purpose fairly well. I think some washers on the rod are maybe some sheet metal drilled and bent to hang over the top edge of the ring would work. It would help bring the temp control back to the grill vents.
Thanks Terry! I have some plans for the mods, thanks for the advice!
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Another good video, Tom.
Like you, I had problems because of the space around the spit. Like Terry, I used foil to keep it closed and it helped a lot.
Lemme know what you come up with.
B T W, 375 to 425 is a pretty good temp for crispy skinned chicken. I think I learned that from the guys at Adrenalin.
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Another good video, Tom.
Like you, I had problems because of the space around the spit. Like Terry, I used foil to keep it closed and it helped a lot.
Lemme know what you come up with.
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Thanks Jaxon,,time will tell keep on watching!
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Timing is everything, Tom ! ! ! I've getting ready to spin a couple of yardbirds on the 26er to take over to my parents' for dinner tonight.
I'll be adding a teriyaki style glaze and serving with stir-fry veggies. Hope that mine comes out as good as yours.
BD
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Timing is everything, Tom ! ! ! I've getting ready to spin a couple of yardbirds on the 26er to take over to my parents' for dinner tonight.
I'll be adding a teriyaki style glaze and serving with stir-fry veggies. Hope that mine comes out as good as yours.
Thanks Dawg! :thumbup:
BD
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Great looking yard bird Tom. How much did the internal temps go up while it was resting?
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Great looking yard bird Tom. How much did the internal temps go up while it was resting?
Interesting,,I never checked them I'm sure they went up plenty. thanks for Watching!
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Timing is everything, Tom ! ! ! I'm getting ready to spin a couple of yardbirds on the 26er to take over to my parents' for dinner tonight.
I'll be adding a teriyaki style glaze and serving with stir-fry veggies. Hope that mine comes out as good as yours.
BD
Quick lesson . . . . . you do actually need four roti forks when spinning two birds. Yes, that's two forks per bird. No, using long skewers really doesn't work, you still get a lot of "floppage" (for lack of a better term).
I'll be ordering another set of forks before I try this again.
BD
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Great cook Tom!
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Great cook Tom!
Thanks Mike!