Spinnin & Kickin Chicken

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Old Dave

Senior Cook
Joined
Mar 29, 2009
Messages
271
Location
Indiana
This is my first cook in my GMG Daniel Boone cooker using a couple of my just completed rotisserie setups. I picked a nice 22 degree day here in Central Indiana.

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Wife had to shovel a fresh 2” snow to get the cooker to my cooking patio.

I started with two rather large whole fryers which weighed about 5-1/2 pounds each and after washing them out, I added a light sprinkle of my low carb rub.

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I placed the two whole chickens in my EZ-Que 6” cradle and got them locked down.

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Brought the cooker up to 325 degrees and loaded the cradle into the cooker and installed the rotisserie motor. I run about 40 minutes and then started mopping the two chickens.

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For the mop or marinade, I was using the “Roadside Chicken Recipe” and after the first mop, I mopped about every 10 minutes until the chicken was done.

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The two chickens looked good coming off the cooker.

Next step was to slab a coupe of big baker potatoes with a knife. I rubbed these with peanut oil, added some garlic salt and then cracked on some fresh black pepper. I then sprinkled on some Italian spices and placed them in my favorite standard rotisserie basket setup and got them locked down.

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I installed this setup into the cooker and raised the temp up to 350 degrees.

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As soon as the potatoes start to brown up, I start spraying them with some canned butter spray about every 10-15 minutes until done.

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I cut one of the chickens in half and plated it with the slab potatoes and it was ready to go to the table.

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With a few veggies and some cheese, this made a fine very tasty meal.

I removed the skin from the balance of the chicken as it will be used for my “Kicked Up” pulled chicken recipe. Next step was to pull the chicken. I did set aside about 1/2 pound of the pulled chicken for some chicken salad.

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I start the Kicked Up chicken recipe by cutting a full pound of bacon into 3/4” pieces and frying it up in an iron skillet. I then drain the bacon onto paper towels. Next step is to cut all the skin into small pieces and place it into the hot bacon grease. I then add about a cup of chopped up Jalapeno peppers to the skillet. I cook this a few short minutes and then pour the contents of skin and peppers thru a strainer to remove the bacon fat. I then add my fried and chopped up bacon to the strainer, stir it up and add it to my meat.

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I mix it it well and it is ready to go for many different treats.

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Now, that is chicken with an attitude! We usually freeze some of this when we have extra.

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A couple of my “Kicked Up” pulled chicken slyders.

I think I can call my rotisserie setup for this new cooker a success.
 
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