I made a rotisserie grill from an free barrel grill i got off craigslist and cleaned up. what i like about your setup vs mine is you can put all your charcoal in an indirect spot on the grill so the spit isnt right on top of it. helps prevent too intense of heat. you might play around with making sure the spit is more inline with that charcoal area so everything is more evenly heated, but lets face it, thats assuming the charcoal is even too and it never is! Great video and i agree some rice and drizzled sauce would make that awesome!
Hey Joe. Thanks for sharing the video. Have never done rotisserie myself before and I just picked up a rotisserie for my kettle. This video will be very helpful. I also like the flavor profile you are going with. Pretty straight forward.
That rotisserie setup kinda reminds me of an after market thing I had for my old Weber called a Smoke-EZ. Similar to the rotisserie ring but about 2-3x the height, and didn’t have a rotisserie. Kinda turned the kettle into a big Weber Smokey mtn. Cooked everything on that setup for a long time. Chicken looks great man!
Haha. I’ll get to it! I promise. I just have a lot of content that I need to put out using my other stuff first, but I would love to do a rib video on it. Thanks for watching!
MJY, looks awesome. The knots you are using that are double looped, and then finished with another square knot are called a “Surgeons Knot “. Just an FYI, my head is full of useless trivia.😂
Appreciate you watching! Breast I want at 155-160 and thighs at 180. It’s hard to hit those temps when cooking it whole, but I think next time I’m gonna configure the coals in a different way so that most of the heat is by the thighs to hopefully hit those temps more accurately
I think "better than Costco's!" is a bit of a silly comparison. Obviously, you can do better than Costco by buying a device to auto-turn your chickens, spending hours brining, prepping, and cooking them, making your own glaze from scratch and glazing the chickens, etc. The point of a Costco one is it's still very good quality, only $5, you can immediately use that chicken in a few meals, making cooking food that week super easy, and when you're done, you have the carcass you can make stock out of, making other meals going forward cheaper/easier/tastier (and when done in a pressure cooker, is SUPER easy to do). Does this look tasty? Absolutely. Is it going to be in the same use case as buying a premade, very good quality rotisserie chicken? No.
Did my first chicken on my Weber - spatchcock, SPG, and some pecan chunks on the coals; it was sublime. I’ll have to give the rotisserie a shot!
I made a rotisserie grill from an free barrel grill i got off craigslist and cleaned up. what i like about your setup vs mine is you can put all your charcoal in an indirect spot on the grill so the spit isnt right on top of it. helps prevent too intense of heat. you might play around with making sure the spit is more inline with that charcoal area so everything is more evenly heated, but lets face it, thats assuming the charcoal is even too and it never is! Great video and i agree some rice and drizzled sauce would make that awesome!
Thanks for watching!
Hey Joe. Thanks for sharing the video. Have never done rotisserie myself before and I just picked up a rotisserie for my kettle. This video will be very helpful. I also like the flavor profile you are going with. Pretty straight forward.
thanks for watching!
An excellent way to cook chicken, I have a rotisserie but haven't used it yet. Will use it for this recipe, thanks Joe
Hopefully it’s not cold where you are. Haha. If not, I’ll be a super easy cook.
I love the two different trussing methods. Great information!
Thanks man. Appreciate you watching!
Another great cook Joe!!! Nicely done and looks delish.
Appreciate you watching!
That rotisserie setup kinda reminds me of an after market thing I had for my old Weber called a Smoke-EZ. Similar to the rotisserie ring but about 2-3x the height, and didn’t have a rotisserie. Kinda turned the kettle into a big Weber Smokey mtn. Cooked everything on that setup for a long time. Chicken looks great man!
Yup definitely. I’m gonna try to cook with it in a different way
That looks great Joe!!!
Thanks for watching!
@@knoxavebbq always do as Mama Yim says
where did you get your knife roll? thanks!
Great job ! That looked so good!
Thanks for watching!
That looks fantastic! Lots of great tips👍😊
Appreciate it!
Great video, Ry. I love that you save the good stuff (legs & thighs) for the family. I always give the breast meat to my dogs. They love it.
Great video! Is there a link to the glaze recipe?
ua-cam.com/video/VFlbX8dxdhE/v-deo.html
this is the video that i used. it's a great easy recipe to follow. thanks for watching!
Love the name of the channel
Thanks so much. I appreciate it
I see a WSM in the background..show us some rib or brisket cooks on it 🙏🏻
Haha. I’ll get to it! I promise. I just have a lot of content that I need to put out using my other stuff first, but I would love to do a rib video on it. Thanks for watching!
How about a spatchcock to help dry out the inside of the chicken.
I normally spatchcock, but since it’s was going on the rotisserie I decided not to.
@@knoxavebbq Yes... that would be harder. :)
MJY, looks awesome. The knots you are using that are double looped, and then finished with another square knot are called a “Surgeons Knot “. Just an FYI, my head is full of useless trivia.😂
That’s what it’s called! Dude, I couldn’t think of it. Thank you. My mind is the same.
Looks sooooooooooooooo good.
Thank you. Appreciate you watching
Awesome man
Thanks for watching!
Good video. Thx. Please tell me your target temps, breast and thigh. Thx again! Scott
Appreciate you watching! Breast I want at 155-160 and thighs at 180. It’s hard to hit those temps when cooking it whole, but I think next time I’m gonna configure the coals in a different way so that most of the heat is by the thighs to hopefully hit those temps more accurately
Wish Mama wasn't so shy, would love to see her eating your food.
👍
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The second method is how I truss my chicken at home! Honestly mostly cause laziness 🤣
Haha. As long as it works, who cares.
Damn Son that is some fine looking Poultry. Where did you go to culinary school?
I didn’t. I just like food and pick up things as I learned how to cook on my own and as I worked at other places.
I can eat this with a bowl of jasmine rice.
Definitely. It would be perfect
Recipe good; "music" in the background when you're narrating: distracting. Check your buddy Brad's videos: No distractions
Thanks for watching
DO NOT! ROTISSIER YOUR CHICKEN or TURKEY ! UNTIL ITS BRINE! You can thank me later! It beat EVERY METHOD HANDS DOWN 👍👍🍗🍗
I think "better than Costco's!" is a bit of a silly comparison. Obviously, you can do better than Costco by buying a device to auto-turn your chickens, spending hours brining, prepping, and cooking them, making your own glaze from scratch and glazing the chickens, etc.
The point of a Costco one is it's still very good quality, only $5, you can immediately use that chicken in a few meals, making cooking food that week super easy, and when you're done, you have the carcass you can make stock out of, making other meals going forward cheaper/easier/tastier (and when done in a pressure cooker, is SUPER easy to do).
Does this look tasty? Absolutely. Is it going to be in the same use case as buying a premade, very good quality rotisserie chicken? No.
👍