Rotisserie Chicken

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Smokin' U

Senior Cook
Joined
Jan 11, 2005
Messages
235
Last night's dinner.

Worchestire Bath.


Wolfe Rubbed and Skewered.


1/2 Way.


Finished.


Probably took it about 20-30 minutes too far. This was the first time using Royal Oak. It definitely is hotter. But the skin was crispy and tasty. I liked the Wolfe Rub on it!
 
So was the 1/2 way pic when you think you should have taken it off? Regardless, it looks good...and maybe some leftover for lunch today??

I like the ROL charcoal too...Thanks to Bruce for the GFS heads up!! Good job Smokin' U
 
caroline's rub said:
The rotisserie is really underrated...It is about the only way I will even consider doing a leg of lamb...

I smoked a leg of lamb last week and it was awesome!

 
txpgapro said:
caroline's rub said:
The rotisserie is really underrated...It is about the only way I will even consider doing a leg of lamb...

I smoked a leg of lamb last week and it was awesome!

Holy Moly! That looks great!!! =P~ =P~
 

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