How to make Rotisserie Chicken [Weber Kettle]
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- Опубліковано 29 вер 2024
- Stop buying that who-knows-what-filled rotisserie chicken from the store! I promise, once you cook your own Rotisserie Chicken, you won't be buying pre-made chicken again.
Learn How to make Rotisserie Chicken on a Weber Kettle or any other gas or charcoal grill.
It couldn't be simpler to make your own rotisserie chicken. Yes, you will need a rotisserie contraption for your grill, but aside from that, just a chicken or 2 and some seasoning.
Keep in mind, you can do more than one chicken. I usually buy two whole chickens and when one is done I put the other on right after it. I pull the meat from one chicken and store it in my freezer until I get ready to use it for casseroles, chicken salad, soups, you name it.
Don't forget to 🆂🅷🅰🆁🅴 🅼🅴!
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Turbo Trusser: amzn.to/3BfwEFd
Rotisserie Ring: amzn.to/413RrZc
John Henry's Pecan: amzn.to/34wTa08
John Henry's: amzn.to/47TiVTu
Slow n Sear: amzn.to/3swpAA1
Dripping Griddle: amzn.to/3HF1WaO
Weber Kettle: amzn.to/46DgxiD
Dalstrong Knives: amzn.to/47U8sHA
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Glad I watched this video before i started.. I didn't know how the counter weight worked
Great video man. Love it and keep'em connin
Great looking yard bird, Jaxx!
Thank you my brother.
Top job Jaxx! I,ll be purchasing a rotisserie as soon as possible!
Oh yes! I would eat that!
Thanks man.
Thank you, Jaxx! Great video as always. Ordered the turbo trusser and looking forward to using it. What a great gizmo 😉
I love the thing. I have the bigger one coming in for turkey.. Thank you for watching.
Great video does the charcoal arrangement in the weber kettle matter with the charcoal to one sides or two small charcoal baskets one on each side Which is better? Thank You
Nice cook. Still have done a rotisserie yet. Great video.👍🏻
does the rub infuse into the meat at all?
As one would expect. I like to use John Henry's seasoning because I find it really flavors the meat, but it's only gonna go so far in. I mean, you're not gonna cut into the breast and have your rub flavor in there. However, when rotisserrieing (?) the bird flavors itself with it's own fat and juices so it's so moist and flavorful.
Thanks for the vid, good stuff. Curious why you go briquettes over lump. I love the flavor lump gives chicken.
Going to look into that turbo trusser.
I love lump as well and I used it on the Kudu Grill with the Rotisserie but using the Weber I find briquettes a little easier to control the temp as the lump burns a lot hotter.
165 degrees for the breasts, 185 degrees for the thighs, at least that is what I have done for turkey. How to get them done at the same time? I ice the breast for about 5-10 minutes prior (turkey) using a Ziploc bag.
Except for the neck.....hahaha!
You ever had rotisserie neck before? it's fire!
@@JaxxDrinkwater I was quoting you when you said, "...except for the neck...". That made me laugh. 3:33
What does this beard mean to you
The real question is what does this beard mean to YOU?
Rotisserie birds always come out perfect, evenly cooked and juicy! Pretty cool turbo trusser too. Awesome job Jaxx! Have a fantastic weekend brother!
Hey Charlie thank you buddy.
Many thx for an excellent tutorial on setting up and cooking rotisserie chicken. I followed your video exactly and the bird was really delicious!! Love the Turbo Trusser! Thx again!
One of my favorite ways to cook chicken, Jaxx. ;-)
150% AGREE with you Bill even better over that campfire.
As far as the briquettes go, you didn't have to touch them at all the whole time? They were good for an hour and a 1/2? Looks Dynamite Jaxx! Thanks for sharing!
Yes sir . I did make two chickens that day and added about 10 or so extra after the first chicken was finished.
Nothing like a flapping chicken neck.....but the Boss rules Jaxx LOL!! Pretty cool set up with the truss and roto. I'm thinking the 185 thing is for the dark meat. Tasty video Bud! Have a great weekend!
Thanks brother. I think you are right about the thigh being185° Nice chatting with you last night.
@@JaxxDrinkwater Right back at you Bud!
Nothing like a Weber! Now I am hungry again.
I agree man. Produces some of the best chicken ever.
I have a new new rotisserie for my kettle and am going to give it try tomorrow. I like your method. Great video btw
Be mindful you don't catch that monster goatee in the spinning spit rod.😁
That would be disastrous!
Great job. Thanks bro. I have the same thing.
😂😂😂😂😂 behave
I will have to get the turbo truss. Great looking bird!!!
Worth the money. I'm getting the Turkey trusser soon.
I ordered mine right after I watched your video. @@JaxxDrinkwater
No link for the turbo trusser. Could you please send the link great video Jax
turbotrusser.com/
Glad I this…making me a bird as well tonight. Great video!
Thanks !you really broke it down !the chicken looks yummy !
Looks EPIC!
Thanks for the rub will try it. I love my onlyfire pizza and rotisserie kit, it does not need any weights and can handle two birds 😊
Very nice!
Do you keep the bottom vents open as well as the top vents?
Bottom vents about a quarter of the way open.
Thanks mate 👍
Yummy beard hair chicken!😂
Where can I purshase a rim and rotisserie assesory to my small Weber kettle?
Here's one - amzn.to/46ECVsy
It's for an 18", so if that's the size you have it'll get the job done!
Have had my Cajun bandit for a few years now. Love it, and have both the battery and cord powered motors.
Also, for wetting a dry bird, spray on duck fat is amazing.
Great color on dat well hung chicken Jaxx! That turbo truss is pretty darn slick Brother! I think rotisserie anything is better than just smoking or grilling. Always juicy and perfectly cooked.
Agree with you 100% I've never had a bad chicken when using the rotisserie. Gonna try doing a turkey next for the first time.
I like those counterweights and the whole design of it. I 💗 rotisserie Chicken!
One of the best purchases I've made was the Cajun bandit and the Turbo Trusser.
I can’t stand looking at this guy,
But you took the time to leave a comment stating that instead of clicking off....time to get your priorities straight.