Jeff, it’s alway neat to watch some of these older videos. I will be trying this one tonight only diff is I did brine the bird. Hope it turns out as good as yours looked!
Brother always getting better by the video! Idk I brined one and was really salty, tossed the second on last min and was perfect. I usually do double salt than pepper, typically 1cup salt to 2 cups sugar. To much?
That looks absolutely delicious, my friend. I love Old Bay seasoning. What a wonderful recipe. Thanks so very much for sharing. I am going to do this soon!
You chickenmiester you. Did it again. You do chicken like nobody's business. I need to get a rotiseree. You know, I see, I like, I get ..or something like that. lol I saw another teaching moment for my video closing. Just so you know where I got it. lol I love that intro where the icon crumbles and flies away. I'll have to work on that one. Think I saw someone else do something similar. Some eye candy for sure. Take care and you and Donna enjoy the holiday weekend.
Never used Old Bay seasoning but now I think I'll get some and give it a try on chicken thighs. Don't have a rotisserie so hope it works good on the grill...
Random Acts of Cooking This is only my second time. I can see why a lot of folks like it. Inexpensive and can be used with many different types of protein.
Looks awesome! - I have always used an old Emeril Lagassa method (Oranges in the cavity / butter under the skin and in the joints). I think this his a savory note for me and will look to potentially doing it in the Big Easy with a turkey :) thoughts?
Thanks. This is the only rotisserie that I've used - picked it up for my gas grill. I think this is about the only time I use the gas grill anymore....just with the rotisserie.
Thanks for that feedback. I just got a WSM 22.5 this weekend with Cajon Bandit door, new latch, hinge and gaskets. Smoking two birds as I'm writing you. Just loving it. It holds temps and does not flucuate. Got it a bit too HOT (350) as I am using lump and had all vents open, but got her down to 250F in no time. First time using it and feeling VERY A confident!! I believe the rotisserie will just even out my cook.
ArmadilloPepper, the chicken turned out great. Moist and tender. Smoked them at 250F. Used AmazingRibs.com's "Simon and Garfunkel" rub, but did not jump out at me. I typically brine, but no time this cook. Really enjoy your vids and the different rubs and sauces you promote.
Looks awesome! - I have always used an old Emeril Lagassa method (Oranges in the cavity / butter under the skin and in the joints). I think this his a savory note for me and will look to potentially doing it in the Big Easy with a turkey :) thoughts?
Patrick P I think I'm anxious for you to let me know how it turns out. Sounds good. I have stuffed the cavity with fruit and injected butter, but never rubbed the butter under the skin. Have a good one!
Jeff, it’s alway neat to watch some of these older videos. I will be trying this one tonight only diff is I did brine the bird. Hope it turns out as good as yours looked!
Brining is even better Joe. We've tried to improve since these older ones 😀
Brother always getting better by the video! Idk I brined one and was really salty, tossed the second on last min and was perfect. I usually do double salt than pepper, typically 1cup salt to 2 cups sugar. To much?
That looks absolutely delicious, my friend. I love Old Bay seasoning. What a wonderful recipe. Thanks so very much for sharing. I am going to do this soon!
Thanks Kendall. With no spice, this recipe appeals all kinds of folks.
You chickenmiester you. Did it again. You do chicken like nobody's business. I need to get a rotiseree. You know, I see, I like, I get ..or something like that. lol I saw another teaching moment for my video closing. Just so you know where I got it. lol I love that intro where the icon crumbles and flies away. I'll have to work on that one. Think I saw someone else do something similar. Some eye candy for sure. Take care and you and Donna enjoy the holiday weekend.
If you are interested, you can get short intro and closing vid clips at fiverr at a really reasonable price.
ArmadilloPepper.com Thanks, I'll check it out. You can tell who the shade tree operators are. Lol
That chicken looks so tasty and delicious even though it's breakfast time here I want some !!
Easy to Cook at Home Thank you so much. We really liked how it turned out.
Jeff your chicken turned out great! Rotisserie and Spatchcock... two favorite ways to cook whole chicken. Enjoy... have a great weekend! : )
Biggs' Home Cookin' And you as well Chris!
The yardbird looked great thanks for sharing the recipe. I need to be trying the old bay
It was really good.
Now that's a Beautiful Chicken!!
Thanks Ellen. It was tasty.
Omg! This looks so good. I've never used old bay. Need to get some
Thanks Cricket. Have a great weekend.
You did a great job on that chicken
Thanks Lyle. It tasted pretty good. Have a great holiday weekend.
Ooooooo...I bet this was AWESOME!!! YUM YUM
Cheryl K Thanks Cheryl. It was yumible! Prepare for Irma....
We are... THANKS! How about you guys....will it come your way/or some what near you? Stay safe
Of course it can change course, but currently on track right at us.
I really like this. Thank you!
Hey Tim, Thanks for the feedback and have a great holiday weekend!
Never used Old Bay seasoning but now I think I'll get some and give it a try on chicken thighs. Don't have a rotisserie so hope it works good on the grill...
Random Acts of Cooking This is only my second time. I can see why a lot of folks like it. Inexpensive and can be used with many different types of protein.
Lookin mighty fine!
Thanks Tom. It was pretty good.
Never thought to use Old Bay on chicken…….guess I need to. Sure looked good!
I've also seen quite a few recipes for Old Bay chicken wings. Maybe you should try that in that new workhorse of a smoker!
Looking good Jeff!
Survival Mindset Thanks my good friend. You guys have a great weekend.
Looks awesome! - I have always used an old Emeril Lagassa method (Oranges in the cavity / butter under the skin and in the joints). I think this his a savory note for me and will look to potentially doing it in the Big Easy with a turkey :) thoughts?
you had me at old bay, it pairs real well with chicken, no doubt that chicken was great
+doublejbbq I think old Bay is popular in your part of the country?
Nice job. Great injection and seasoning. Any comparison between the Cajon Bandit rotisserie versus The Weber rotisserie?
Thanks. This is the only rotisserie that I've used - picked it up for my gas grill. I think this is about the only time I use the gas grill anymore....just with the rotisserie.
Thanks for that feedback. I just got a WSM 22.5 this weekend with Cajon Bandit door, new latch, hinge and gaskets.
Smoking two birds as I'm writing you. Just loving it. It holds temps and does not flucuate. Got it a bit too HOT (350) as I am using lump and had all vents open, but got her down to 250F in no time.
First time using it and feeling VERY A confident!! I believe the rotisserie will just even out my cook.
Robert Weber If you get a chance let me know how it turns out. My chickens always turn out great on the rotisserie.
ArmadilloPepper, the chicken turned out great. Moist and tender. Smoked them at 250F. Used AmazingRibs.com's "Simon and Garfunkel" rub, but did not jump out at me. I typically brine, but no time this cook.
Really enjoy your vids and the different rubs and sauces you promote.
Great idea! However, the chicken could've been browner. I have never eaten chicken that light in color.
It was delicious. Than kill so much for stopping by and watching.
I think you black bro great job I love it 😎😎😎😎
Thanks Dwayne. Hope you give it a try.
Way too much work wouldn't it just be easier to buy a rotisserie chicken at the grocery storestart already cooked
Might be easier to eat also, but not about easy 🙂
Looks awesome! - I have always used an old Emeril Lagassa method (Oranges in the cavity / butter under the skin and in the joints). I think this his a savory note for me and will look to potentially doing it in the Big Easy with a turkey :) thoughts?
Patrick P I think I'm anxious for you to let me know how it turns out. Sounds good. I have stuffed the cavity with fruit and injected butter, but never rubbed the butter under the skin. Have a good one!