I found your video a while back and every time I cook rotisserie, I watch it as I go along (It's almost like having an uncle who's a seasoned pro next to me.) The results have never been disappointing; just did one yesterday and it was amazing! Thanks for taking the time to teach how to cook rotisserie chicken the right way!!
Great video, I'd like to make a suggestion to elevate what you've done. It's a little more prep effort but it's the prep that makes good food great and great food fantastic. Preparation is everything. First a tip. If one doesn't want the flavored marinade then simply salt brine the chicken over night. Either way, marinating is essential. This moisten and seasons the bird. There are two more prep steps to take this to the next level. Be sure the chicken is well dried after removing from brine. 1st, spread flavored butter (herb, garlic, etc.) UNDER the skin of the chicken in the breastfeeding area. This helps flavor the bird and treat the skin. Then, before applying the actual rub, rub lemon juice liberally into the skin. Besides flavor, this acts as an astringent and will help make a sealed and very crisp skin. This also gives an adherent affect to help keep the rub on the bird. Start by actually massaging the rub mix into the skin, then shake on the rest to coat well. This, combined with what you've already shown here, will give a next-level, 5 star quality to your bird.
Thank you so much for this demonstration! You have the best trussing method I have found in the last two years of searching and making rotisserie chicken. Gone are the days of checking the rotisserie only to find the chicken has come out of the truss. I use your method with my counter top convection rotisserie.
I made a goal to prepare a full meal at the Feast of the Strawberry Moon reenactment for our group. This meal was prepared over an open campfire using Dutch Ovens and a rotisserie made of blacksmithed irons. I followed your instructions to prepare and cook (for four-hours) two rotisserie chickens. I had to manually rotate the chickens over the coals. Turned out great. I also prepared two pies (peach and strawberry/rhubarb), cornbread, wild rice with mushrooms, celery, green peppers, carrots, and onions. Everyone left the table stuffed. Thank you, bbqbook, for posting the instructions.
Nice video. I love rotisserie chicken there is nothing like it. I really would have never considered using it on my weber without the lid. I was thinking about purchasing a rotisserie but I will for sure now it's a done deal. Thank you for the post.
To each hi/her own but I've done dozens of chickens at a higher temperature and with the lid on. My rotissoried chicken always come out amazing. I've never had burnt, rubbery chicken. And, who doesn't like a crispy skin on a yard bird. By the way, I always clean my chicken with more than a bottle of water.
Great post about not using the lid when cooking rotisserie style. Most that you see are putting the lid on. As someone new to Weber rotisserie this will be the way I cook the next chicken.
Thank you for all the details, I love a well done how to video. I did follow your method, chicken came out exquisite! Please post more and keep on grilling. Muchas Gracias!
If you want a video which is short and leaves out all the important details, you can heavily edit it. I did edit out all the unneccesary stuff. 37 min is not too long to learn how to cook a rotisserie chicken right. Most people like my videos because I do NOT leave out the details. Anyway... use the thing at the bottom - it's called FAST FORWARD.
Try Peruvian pollo a la brasa : 1 whole chicken 3 pounds of yellow potatoes 1/4 cup vegetable oil 1/4 cup vinegar 3 cloves garlic 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon garlic salt 1 teaspoon paprika 1 tablespoon soy sauce 1 tablespoon chopped fresh oregano 1 tablespooon chopped fresh mint (optional) Preparation: Brine the chicken (optional) Soak the chicken (giblets removed) in salt water for 12 hours in the refrigerator (read about brining poultry here). Remove from salt water and rinse. Peel and mash the garlic, and mix it with the vinegar and the vegetable oil. Stir in the chile powder, cumin, paprika, garlic salt, and soy sauce. Place the chicken in a ziplock bag, and pour in the marinde. Seal the back and toss to coat the chicken with the marinade. Marinate chicken, refrigerated, for 12-24 hours. Preheat oven to 375 degrees. Peel the potatoes and cut into small wedges. Place the potatoes in a roasting pan. Place the chicken, breast side up, on top of a rack over the potatoes. Roast chicken uncovered for 30-45 minutes. If the skin is getting too brown, cover loosely with foil. Flip and stir the potatoes with a spatula. Continue to roast until chicken has an internal temperature of about 165 degrees, about 1 hour and a half total oven time, depending on the size of the chicken. (Read more here about how to roast chicken). Remove chicken from oven and let cool for 10-15 minutes before carving.
You're right! All the RUclips videos say to use indirect and a foil tray. This is totally wrong! I used your method and it works perfectly! Great video! Many thanks
That's because you got the blind leading the blind in BBQ land... most people don't even have a clue as to how much better their BBQ can be. They think theirs is the best in the world just because their friends and family compliment them. But they are just being polite and don't know any better either. If you have never tried better BBQ, how would you know yours is not as good as it could be?
Just got my weber rotisserie this past weekend. The first thing i did was a boneless turkey breast. It turned out wonderful I kept the lid on and the temp was a steady 300. I had to up it because I was runnin late for a party. I can't wait to be able to take my time and cook with the lid off. Thanx for your very informative video.
Loved the video! cooked a chicken on the weekend, family loved it! Have you used this method for Turkey or other cuts of meat, such as lamb? I'm interested in doing a Turkey for Christmas, any advice you can offer would be greatly appreciated. Cheers!
I have not tried other cuts of meat except for chicken thighs and quarters in a basket. With a turkey, I think it will take a long time, so you may want to get a little more heat under it. But not so much heat that you burn the skin. And be sure to truss it up good. If it is not browned enough or done enough after 4-5 hours you can put the lid on for the last hour but make sure it does not get too hot under the lid or you may end up burning it.
OK, bit to think about. Would it be feasible to wrap the turkey in foil for the first 1.5-2 hours with the lid on, then finish off without the foil, with the lid off?
I did not marinate the chicken in the video. It's not necessary - just a rub will do. If you do marinate, maybe use Moore's Marinade regular or their teriyaki marinade. Or half regular Moore's and half teriyaki sauce. You can use soy sauce too. Not sure the exact Filipino recipe as there are many, but the ones I saw in the Philippines involved basting. Again I'm not sure of the exact basting recipe, but I think it involved soy or teriyaki sauce, coca cola, and calamansi juice (small Filipino lime).
I just received my rotisserie set up, so I will attempt your method, I have also received charcoal baskets which I used today 11/15/16 the chicken was juicy and well done, my steaks were medium which is too much for me as I prefer medium rare. I thank you for your time and instructions and I will let you know next week how it comes out.
Hi, this looks great, but how important is the distance between the coals and the chicken? I am thinking of trying this using my Weber smokey mountain, so the chicken would be a fair distance from the coals. Also any thoughts on the difference between using briquettes vs lump?
If you put the lid on, it will get done very quickly, but the end product will not be nowhere near as good. Burnt, rubbery skin and not quite done on the inside. It's all explained in the video.
That's nice. Looks like your biggest problem is the wind. Maybe take a look at this roasted pig video and see how we built the walls. It really makes a difference in keeping the heat in and the wind out... ruclips.net/video/l0NHa-z-UXA/видео.html
You can easily get a moist chicken with the lid on. Indirect heating was designed for this, not sure why the OP doesn't have or use a drip pan beyond ignorance. Did it just tonight. Crispy skin, moist breasts, delicious dark meat. The OP's video is a great way to waste your time and money because time is money and so is burning coals you don't need to because you're a goof with the lid off.
Thanks so much for your dedication, and time showing us this video. I agree 100% with you that the beauty of Rotisserie is allowing the meat to baste itself. Love your video. Thanks
What would be a good distance between the centre spit and the top of the hot coals. Im using a uds with no weber lid. But i do have a rotisserie and never used it.
Well, it needs to be close like about 6-9 inches from the coals. And that's from the bottom of the chicken - not the spit. If you have your spit 2 feet above your coals in an UDS, you're basically smoking and not doing rotisserie. Which is OK if that's what you want to do, but getting that higher heat on the skin is true rotisserie. Actually, on 2nd thought, that heat in an UDS is not going anywhere but up, so it might work. You just need to test it.
I prefer rotisserie cooked meat over the regular barbecue in which you just let the meat rest flat on a grill, close the hood and let it cook. Rotisserie has a special flavor, there's something extra to it.
Hey Bro, great Vid with heaps of detail, dont worry about the haters saying its too long, let them waste time and money, they have no respect for food. While I used to be a Boy Scout and once a Truckie who had to learn knots, I dont know a any of those knots you did so I encourage you to do an hour long vid on doing just them;) hehe, Keep up the good work bro, Cheers!
OMG, yummy vid, thank you! You can maintain a temp of 220 low n slow with the lid on and use less coals as long as you close down your vents and babysit it a lot, cannot walk away for one hour as you were able to do! Either way, a nice low n slow does the trick, patience is rewarded in the end!
I picked up an older model rotisserie yesterday that looks like the model you have (tabs on the outside) in this video. Does your rotisserie ring leave in gaps? Mine does. I don't think it'll effect cooking too badly but I was just curious if it this was common.
They make those kettle grills in different sizes - 18" & 22" are the most popular. Newer models can be 24" & 26". You should buy a rotisserie ring to match your grill. If you are doing rotisserie with the lid off, you should not have as much of a problem, but with the lid on your heat will escape.
Weber sells a "rotisserie ring" which fits your weber kettle grill. Buy the ring that fits your grill. It is basically a ring about 8" high that fits on your grill and then the lid fits on top of that if you use it. The rotisserie spit and motor come with the ring and they fit into the ring. You can get them at www.bbq-book.biz
Bloody brilliant man, I can't understand why anyone would put the lid on the kettle while rotisserie cooking. I just sit there on a nice day with a box of beers and watch it cooking.
So I just picked one of these up and I want the radiant heat from the direct coals, but I also want to smoke. Do you think that have to pick one versus the other? If I want that radiant heat, it will get way too hot with the lid on. But I like the lid on with for the smoke. I'm going to make up a leg of lamb.
With the lid off, the slow smoking will last longer so you'll get plenty of good smoke flavor. With the lid on, all you get is that bad smoke - a white billowing nasty smoke. For extra flavor, throw some soaked wood chips or chunks right on top of the coals (about one handful every hour).
bbqbook so I just cooked up the leg of lamb yesterday: It was plenty of heat with the lid off. It took about 2.5 hours to cook a 5.5# roast; not bad. I don't see how sometime could put the lid on. that seems like far too much heat unless you kick down the coals, but then you don't get a nice crisp on the outside of the roast. I had plenty of smoke using some hickory and cherry wood. Thanks for the tips.
If I am using charcoal for heat and throwing chips or chunks on top for flavor, then I soak it first. I like wood to be aged about 6 weeks but I have seen teams like Myron Mixon bring days old wood with green leaves on it to a contest. I don't think there is a problem with any toxins unless you are using a wood that you are not supposed to be using in the first place like cedar or pine. More info here: bbq-book.com/barbecue-wood/
Hey Man!! Absolutely FANTASTIC video!! Thanks for taking the time to put it together and post it!! I've been a "smoker" for over 30 years, and I'm just getting around to doing some rotisserie!
There are forks on both sides that slide into the chickens and screw down tight to the rod. Each chicken will only get one fork if you do two chickens at a time, but they are small enough that only one is needed.
Yes - you can do as many chickens as you can fit on the spit. Two would be optimal just because the two forks will hold them in place. If you put three (or 4) on the spit, the middle one will tend to slip on the spit, so you'll have to tighten all three chickens between the end forks so they don't slip.
Looks good but I use the lid, less coals, and a drip pan. No more burnt/rubbery than you get from an oven roasted chicken or one of those RONCO deals. There's so many ways to cook chicken on a grill/rotisserie , calling someone method wrong, is just wrong. I've beer canned mine, spatchcocked and cooked over direct heat, quartered and cooked indirect, etc . . .
That one in the video is called the Weber 22" rotisserie ring available in my BBQ store at www.bbq-book.biz. You need to buy a rotisserie spit/motor that fits your grill. So search for one that fits your grill.
Using the lid is fine if you understand how to regulate temperature using the vents (you need to do this BEFORE putting your food on). Think about every smoker you've ever seen. How many of them cook with the lid off? Yet they are able to maintain low temps for hours. It's all about the air flow. Check out one of the many videos about smoking a pork shoulder on a weber kettle. Learning to achieve and maintain temps will dramatically improve your cooking.
Yeah, that is true, but getting that lower temperature under the lid is easier said than done. With just a small amount of briquettes, the temps soar to over 400 deg F. Therin lies the problem for most people - burnt chicken, not slowly roasted, etc. The heat is also harder to maintain because you have to use such a small amount of briquettes - your fire burns out quickly. If you want to cook a chicken at high temps very quickly, go ahead and use the lid. If you want a better rotisserie chicken, leave the lid off.
It's actually pretty easy. If you start with a full chimney of lit coals (or even half), then yes it will be very hot. This is why you use some sort of minion method. The rate in which the coals burn, and the temps they reach depends on how much oxygen you feed the fire. There are countless videos right here on youtube that prove exactly this. I've yet to watch one that resulted in burnt, under cooked chicken. If the results you get when using the most common method, don't work for you, then you kinda have to assume you're doing something wrong. Seriously, just search "smoking on a weber kettle" and watch a couple of videos. You will see that you can achieve low temps for extended periods of time without having to continuously add coals. If you like your method, that's great. There's more than one way to get to town, but don't assume that everyone else's method is inferior because you didn't do it right the one time you tried it.
And how many BBQ grand championships do you have? None? I have 8, so don't tell me how to do rotisserie chicken. I know all about BBQing on a weber and have tried it both ways many times. Without the lid works better every time. It is simply impossible to properly cook a rotisserie chicken in one hour. If you think that is not true, then you do not know the difference between a slow cooked BBQ chicken and a hot cooked roasted chicken. Watch the video again and it explains the difference.
The chicken was NOT ashy. Having said that, there are particles in all smoke. A lot of the flavor from grilling comes from the particles including a little bit of ash. That's just how it is. You don't want too much ash of course, but getting a little bit on your meat is unavoidable. Some people are cooking steaks directly on wood coals these days - caveman style. They even sell a charcoal seasoning you can buy and sprinkle on your meat for extra flavor these days. Just try to keep it to a minimum and you'll be OK.
Yes - that's right - 4 hours. I eat those rotisserie chicken you can pick up at the grocery store pretty often at my Mom's. We had one yesterday and it was dry, skinny, and had rubbery skin. Fast roasted chicken is OK if you do it yourself, but it does not even compare to a slow cooked rotisserie chicken.
The object is not to get it done fast - it's to get it done correctly. Other than the time involved, it's not much more work to cook it in 4 hours as it is to cook it in 1 or 2 hours.
Yeah... I was in Naval, Biliran Island for a year and I ate a lot of Lechon Manok. There's a rotisserie stand on just about every corner. They were pretty darn good!
Old school, huh? A lot of people don't know the benefits of "rotisserie" and exactly what it is... the benefit is the juices stay on the meat and self-baste the meat. If you do the string thing, your juices will just drip off. The results may be a tough, dry skin. Same thing with ferris wheel type systems. Although ferris wheel systems may get some drippings from the one above "if" there is one above. But it will never be as good as a true horizontal rotisserie because some drippings will just fall on the fire.
Well... hopefully everything you touch is relatively clean so you don't contaminate your meat. The gloves also serve to keep your hands clean. Of course, you don't have to use them at home. I'm sort of used to wearing them because we are required to wear them in BBQ competitions. If you don't wear them, just be sure to wash your hands before and after handling raw meat. And always cook your meat to the proper internal meat temp to kill any germs.
Sure! You can cook anything on a rotisserie. Just be sure to know your desired finished internal meat temperature. Here's a chart if you need it - bbq-book.com/cookingbarbecue/
Gets too hot with the lid on. You can certainly cook it with the lid on, but it will come out different. In my opinion it is much better barbecued low and slow rather than roasted hot and fast.
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I loved looking at your video but just can’t believe you don’t put the lid on. Your quoting four hours plus and Weber’s Complete BBQ Book quotes 1 to 1.25 hours for a 5 Kg chicken.!
If you are impatient and are OK with an inferior rotisserie chicken, go ahead and put the lid on. Do you have 8 BBQ grand champioships? Does anybody working at weber have 8 grand championships? So... who are you going to listen to? The internet is full of bad BBQ recipes. My recipes are proven to be better than them all.
You must be from a foreign country... one thing you must understand - in the USA, we always eat our chicken cut into separate pieces like drumstick, thigh, breast. We never just chop it up into little bite size pieces.
Normally rub is applied BEFORE you put the meat on the smoker or grill. Rub is applied in the cavity and in places (like under the wings and legs) that are not accessible after trussing or after it is on the fire.
bbqbook well in that case you shouldn't of had placed the chicken on the spit. You should of placed the rub on the bird first before placing it on the spit
Rotisserie chicken is supposed to drip in France people put pans underneath and cook potatoes in it and they do use indirect heat in a semi closed environment.
I never thought someone would WANT their rotisserie to drip. The whole point to rotisserie is the self basting action that keeps your meat moist. How does one even make a rotisserie drip? Slow down the rotation?
There's a place near here that specializes in rotisserie. They have a couple entire prime ribs spinning away at any given time as well as poiulty and lamb...but the best part is the pans of veg and potatoes underneath, catching the drippings. All meat gives up moisture as the protein fibers contract under the heat. Its where you get shrinkage from. Might not get much from a single chicken, and a lot of it is sure the evaporate, but try it sometime. Offset the coals and put a pan of potatoes down there to roast under the meat. Helps if you cover it as well. Nothing wrong with your method, but two birds with one stone is always a value.
I'd wait multiple hours to get a great meal. Just makes appetizers while you're waiting. I hate steak joints that quick broil steaks and do not allow the meat to rest. Places like Applebee's are the death of good cooking.
I will be using your cooking method but your trussing is very complicated and more than I feel is necessary. Also, you cross contaminate all of your cooking utensils and shakers. Do you sterilize them afterwards? I'll be brining first for 24 hours and then applying the rub and stuffings in the cavity. I'll also put some herb butter under the skin. Otherwise I love your method.
Nothing has been "contaminated". The trussing is fairly simple. No need for brining. You go ahead and do what you want - I'm sure you know more about it than an 8x Grand Champion.
I found your video a while back and every time I cook rotisserie, I watch it as I go along (It's almost like having an uncle who's a seasoned pro next to me.) The results have never been disappointing; just did one yesterday and it was amazing! Thanks for taking the time to teach how to cook rotisserie chicken the right way!!
Great video, I'd like to make a suggestion to elevate what you've done. It's a little more prep effort but it's the prep that makes good food great and great food fantastic. Preparation is everything.
First a tip. If one doesn't want the flavored marinade then simply salt brine the chicken over night. Either way, marinating is essential. This moisten and seasons the bird.
There are two more prep steps to take this to the next level. Be sure the chicken is well dried after removing from brine.
1st, spread flavored butter (herb, garlic, etc.) UNDER the skin of the chicken in the breastfeeding area. This helps flavor the bird and treat the skin.
Then, before applying the actual rub, rub lemon juice liberally into the skin. Besides flavor, this acts as an astringent and will help make a sealed and very crisp skin. This also gives an adherent affect to help keep the rub on the bird. Start by actually massaging the rub mix into the skin, then shake on the rest to coat well.
This, combined with what you've already shown here, will give a next-level, 5 star quality to your bird.
I've been coming back to this video for ten years. Maybe twice a year I do rotisserie. Just wanted to say thanks and I hope all is well.
Thank you so much for this demonstration! You have the best trussing method I have found in the last two years of searching and making rotisserie chicken. Gone are the days of checking the rotisserie only to find the chicken has come out of the truss. I use your method with my counter top convection rotisserie.
your vid is the best on RUclips for charcoal bbq rotisserie chook. gave me lots of tips. thanks very much.
I made a goal to prepare a full meal at the Feast of the Strawberry Moon reenactment for our group. This meal was prepared over an open campfire using Dutch Ovens and a rotisserie made of blacksmithed irons. I followed your instructions to prepare and cook (for four-hours) two rotisserie chickens. I had to manually rotate the chickens over the coals. Turned out great. I also prepared two pies (peach and strawberry/rhubarb), cornbread, wild rice with mushrooms, celery, green peppers, carrots, and onions. Everyone left the table stuffed. Thank you, bbqbook, for posting the instructions.
That sounds fantastic! Let me know if you need any further help with your BBQ.
Simply the best demonstration. Thanks.
Nice video. I love rotisserie chicken there is nothing like it. I really would have never considered using it on my weber without the lid. I was thinking about purchasing a rotisserie but I will for sure now it's a done deal. Thank you for the post.
To each hi/her own but I've done dozens of chickens at a higher temperature and with the lid on. My rotissoried chicken always come out amazing. I've never had burnt, rubbery chicken. And, who doesn't like a crispy skin on a yard bird.
By the way, I always clean my chicken with more than a bottle of water.
Great post about not using the lid when cooking rotisserie style.
Most that you see are putting the lid on. As someone new to Weber rotisserie this will be the way I cook the next chicken.
Thank you for all the details, I love a well done how to video.
I did follow your method, chicken came out exquisite! Please post more and keep on grilling.
Muchas Gracias!
If you want a video which is short and leaves out all the important details, you can heavily edit it. I did edit out all the unneccesary stuff. 37 min is not too long to learn how to cook a rotisserie chicken right. Most people like my videos because I do NOT leave out the details. Anyway... use the thing at the bottom - it's called FAST FORWARD.
this is how we exactly do our rotisserie chicken in an open fire and cook hours and will turn out really good and delicous.
Try Peruvian pollo a la brasa :
1 whole chicken
3 pounds of yellow potatoes
1/4 cup vegetable oil
1/4 cup vinegar
3 cloves garlic
1 teaspoon chile powder
1 teaspoon cumin
1 teaspoon garlic salt
1 teaspoon paprika
1 tablespoon soy sauce
1 tablespoon chopped fresh oregano
1 tablespooon chopped fresh mint (optional)
Preparation:
Brine the chicken (optional) Soak the chicken (giblets removed) in salt water for 12 hours in the refrigerator (read about brining poultry here). Remove from salt water and rinse.
Peel and mash the garlic, and mix it with the vinegar and the vegetable oil. Stir in the chile powder, cumin, paprika, garlic salt, and soy sauce.
Place the chicken in a ziplock bag, and pour in the marinde. Seal the back and toss to coat the chicken with the marinade.
Marinate chicken, refrigerated, for 12-24 hours.
Preheat oven to 375 degrees. Peel the potatoes and cut into small wedges.
Place the potatoes in a roasting pan. Place the chicken, breast side up, on top of a rack over the potatoes.
Roast chicken uncovered for 30-45 minutes. If the skin is getting too brown, cover loosely with foil. Flip and stir the potatoes with a spatula. Continue to roast until chicken has an internal temperature of about 165 degrees, about 1 hour and a half total oven time, depending on the size of the chicken. (Read more here about how to roast chicken).
Remove chicken from oven and let cool for 10-15 minutes before carving.
Great video, Bill. I watched the whole thing and loved it!
You're right! All the RUclips videos say to use indirect and a foil tray. This is totally wrong! I used your method and it works perfectly! Great video! Many thanks
That's because you got the blind leading the blind in BBQ land... most people don't even have a clue as to how much better their BBQ can be. They think theirs is the best in the world just because their friends and family compliment them. But they are just being polite and don't know any better either. If you have never tried better BBQ, how would you know yours is not as good as it could be?
Just got my weber rotisserie this past weekend. The first thing i did was a boneless turkey breast. It turned out wonderful I kept the lid on and the temp was a steady 300. I had to up it because I was runnin late for a party. I can't wait to be able to take my time and cook with the lid off. Thanx for your very informative video.
I've been holding off on the rotisserie accessory. Now you've got me convinced. Nice recipe too!
Thank u my first time making rotisserie and ur help was much needed
Loved the video! cooked a chicken on the weekend, family loved it!
Have you used this method for Turkey or other cuts of meat, such as lamb? I'm interested in doing a Turkey for Christmas, any advice you can offer would be greatly appreciated.
Cheers!
I have not tried other cuts of meat except for chicken thighs and quarters in a basket. With a turkey, I think it will take a long time, so you may want to get a little more heat under it. But not so much heat that you burn the skin. And be sure to truss it up good. If it is not browned enough or done enough after 4-5 hours you can put the lid on for the last hour but make sure it does not get too hot under the lid or you may end up burning it.
OK, bit to think about. Would it be feasible to wrap the turkey in foil for the first 1.5-2 hours with the lid on, then finish off without the foil, with the lid off?
What kind of Marinade did you use? Please be specific. Thanks. Btw, great instructional video. I'm a fan!
I did not marinate the chicken in the video. It's not necessary - just a rub will do. If you do marinate, maybe use Moore's Marinade regular or their teriyaki marinade. Or half regular Moore's and half teriyaki sauce. You can use soy sauce too. Not sure the exact Filipino recipe as there are many, but the ones I saw in the Philippines involved basting. Again I'm not sure of the exact basting recipe, but I think it involved soy or teriyaki sauce, coca cola, and calamansi juice (small Filipino lime).
Great vid man. Has all the details needed. Well done.
Followed your advice and bought a Weber, Weber Performer Deluxe. Going to try this now. I hope it goes well! Thanks very much Sir!
I did it and it was absolutely delicious
I just received my rotisserie set up, so I will attempt your method, I have also received charcoal baskets which I used today 11/15/16 the chicken was juicy and well done, my steaks were medium which is too much for me as I prefer medium rare. I thank you for your time and instructions and I will let you know next week how it comes out.
Steaks are better grilled directly over the coals - not using the charcoal baskets/indirect heat.
Hi, this looks great, but how important is the distance between the coals and the chicken? I am thinking of trying this using my Weber smokey mountain, so the chicken would be a fair distance from the coals. Also any thoughts on the difference between using briquettes vs lump?
Thanks Mate well done. Very informative and great accent!
If you put the lid on, it will get done very quickly, but the end product will not be nowhere near as good. Burnt, rubbery skin and not quite done on the inside. It's all explained in the video.
Would be happy if you looked at my rotisserie 'SMOKIN BEAST CUSTOM ROTISSERIE' and give me some feedback. Thanks!
That's nice. Looks like your biggest problem is the wind. Maybe take a look at this roasted pig video and see how we built the walls. It really makes a difference in keeping the heat in and the wind out... ruclips.net/video/l0NHa-z-UXA/видео.html
bbqbook That doesn't happen if you use the weber charcoal baskets on the side then move them directly under the bird for the last 15-20 min.
+bbqbook.
You can easily get a moist chicken with the lid on. Indirect heating was designed for this, not sure why the OP doesn't have or use a drip pan beyond ignorance. Did it just tonight. Crispy skin, moist breasts, delicious dark meat. The OP's video is a great way to waste your time and money because time is money and so is burning coals you don't need to because you're a goof with the lid off.
Great job brother Pitmaster, where are you located.
Great video. All the info i needed was in this and more. Very helpful thanks
Thanks so much for your dedication, and time showing us this video. I agree 100% with you that the beauty of Rotisserie is allowing the meat to baste itself. Love your video. Thanks
Did your method today and felt like a caveman. But I tell you what best chicken ever! Thank you sir!
Oh my...this is the very best video on YT I've ever seen...whoooooo.
What would be a good distance between the centre spit and the top of the hot coals. Im using a uds with no weber lid. But i do have a rotisserie and never used it.
Well, it needs to be close like about 6-9 inches from the coals. And that's from the bottom of the chicken - not the spit. If you have your spit 2 feet above your coals in an UDS, you're basically smoking and not doing rotisserie. Which is OK if that's what you want to do, but getting that higher heat on the skin is true rotisserie. Actually, on 2nd thought, that heat in an UDS is not going anywhere but up, so it might work. You just need to test it.
@@bbqbook Thanks. I will give it a try.
I prefer rotisserie cooked meat over the regular barbecue in which you just let the meat rest flat on a grill, close the hood and let it cook. Rotisserie has a special flavor, there's something extra to it.
Hey Bro, great Vid with heaps of detail, dont worry about the haters saying its too long, let them waste time and money, they have no respect for food. While I used to be a Boy Scout and once a Truckie who had to learn knots, I dont know a any of those knots you did so I encourage you to do an hour long vid on doing just them;) hehe, Keep up the good work bro, Cheers!
OMG, yummy vid, thank you! You can maintain a temp of 220 low n slow with the lid on and use less coals as long as you close down your vents and babysit it a lot, cannot walk away for one hour as you were able to do! Either way, a nice low n slow does the trick, patience is rewarded in the end!
Awesome video for us beginners. Thank you.
may I know what is the brand name of the rotisserie chicken machine in this video?
It's a weber... bbq-book.com/store/product-category/smokers-grills/
I picked up an older model rotisserie yesterday that looks like the model you have (tabs on the outside) in this video. Does your rotisserie ring leave in gaps? Mine does. I don't think it'll effect cooking too badly but I was just curious if it this was common.
They make those kettle grills in different sizes - 18" & 22" are the most popular. Newer models can be 24" & 26". You should buy a rotisserie ring to match your grill. If you are doing rotisserie with the lid off, you should not have as much of a problem, but with the lid on your heat will escape.
hello thank for sharing... What length rotisserie rod to use for a 22.5 inch grill? @bbqbook
Weber sells a "rotisserie ring" which fits your weber kettle grill. Buy the ring that fits your grill. It is basically a ring about 8" high that fits on your grill and then the lid fits on top of that if you use it. The rotisserie spit and motor come with the ring and they fit into the ring. You can get them at www.bbq-book.biz
Bloody brilliant man, I can't understand why anyone would put the lid on the kettle while rotisserie cooking. I just sit there on a nice day with a box of beers and watch it cooking.
Thanks for the video! Very detailed!
So I just picked one of these up and I want the radiant heat from the direct coals, but I also want to smoke. Do you think that have to pick one versus the other? If I want that radiant heat, it will get way too hot with the lid on. But I like the lid on with for the smoke. I'm going to make up a leg of lamb.
With the lid off, the slow smoking will last longer so you'll get plenty of good smoke flavor. With the lid on, all you get is that bad smoke - a white billowing nasty smoke. For extra flavor, throw some soaked wood chips or chunks right on top of the coals (about one handful every hour).
bbqbook so I just cooked up the leg of lamb yesterday: It was plenty of heat with the lid off. It took about 2.5 hours to cook a 5.5# roast; not bad. I don't see how sometime could put the lid on. that seems like far too much heat unless you kick down the coals, but then you don't get a nice crisp on the outside of the roast. I had plenty of smoke using some hickory and cherry wood. Thanks for the tips.
Where did you get the spit and forks for your kit.
That is just a Weber 22" kettle grill and a Weber 22" rotisserie ring kit. Purchase here bbq-book.biz
What did you have your bottom vent set to?
When using live wood, do you need to wet it, or let it cure first so not to get toxic smoke on your meat?
If I am using charcoal for heat and throwing chips or chunks on top for flavor, then I soak it first. I like wood to be aged about 6 weeks but I have seen teams like Myron Mixon bring days old wood with green leaves on it to a contest. I don't think there is a problem with any toxins unless you are using a wood that you are not supposed to be using in the first place like cedar or pine. More info here: bbq-book.com/barbecue-wood/
@@bbqbook thank you! I’ll check out the book! Creosote was the toxin I was thinking of.
Hey Man!! Absolutely FANTASTIC video!! Thanks for taking the time to put it together and post it!! I've been a "smoker" for over 30 years, and I'm just getting around to doing some rotisserie!
if yo had 2 chickens together,how do you stop them turning individually from each other on the same spit rod?thanx
There are forks on both sides that slide into the chickens and screw down tight to the rod. Each chicken will only get one fork if you do two chickens at a time, but they are small enough that only one is needed.
Also, could you do two chickens at one time and still get good results?
Yes - you can do as many chickens as you can fit on the spit. Two would be optimal just because the two forks will hold them in place. If you put three (or 4) on the spit, the middle one will tend to slip on the spit, so you'll have to tighten all three chickens between the end forks so they don't slip.
Awesome video and great detail! Thank you!
Looks good but I use the lid, less coals, and a drip pan. No more burnt/rubbery than you get from an oven roasted chicken or one of those RONCO deals. There's so many ways to cook chicken on a grill/rotisserie , calling someone method wrong, is just wrong.
I've beer canned mine, spatchcocked and cooked over direct heat, quartered and cooked indirect, etc . . .
this fella has won awards for his bbq. who am i going to believe knows what they're talking about. lol
Just because there are "many ways" to cook a chicken, doe NOT mean they are all good methods. Some of the methods are better than others.
Where do you get the motorized tool to do the chicken ?
That one in the video is called the Weber 22" rotisserie ring available in my BBQ store at www.bbq-book.biz. You need to buy a rotisserie spit/motor that fits your grill. So search for one that fits your grill.
The rotisserie ring can be purchased on amazon - it is a weber product.
Wow...nice instruction video.
Greetzz from the netherlands.
what's the point in using gloves if you handle the seasoning bottle and the whole twine?
Using the lid is fine if you understand how to regulate temperature using the vents (you need to do this BEFORE putting your food on). Think about every smoker you've ever seen. How many of them cook with the lid off? Yet they are able to maintain low temps for hours. It's all about the air flow. Check out one of the many videos about smoking a pork shoulder on a weber kettle. Learning to achieve and maintain temps will dramatically improve your cooking.
Yeah, that is true, but getting that lower temperature under the lid is easier said than done. With just a small amount of briquettes, the temps soar to over 400 deg F. Therin lies the problem for most people - burnt chicken, not slowly roasted, etc. The heat is also harder to maintain because you have to use such a small amount of briquettes - your fire burns out quickly. If you want to cook a chicken at high temps very quickly, go ahead and use the lid. If you want a better rotisserie chicken, leave the lid off.
It's actually pretty easy. If you start with a full chimney of lit coals (or even half), then yes it will be very hot. This is why you use some sort of minion method. The rate in which the coals burn, and the temps they reach depends on how much oxygen you feed the fire. There are countless videos right here on youtube that prove exactly this. I've yet to watch one that resulted in burnt, under cooked chicken. If the results you get when using the most common method, don't work for you, then you kinda have to assume you're doing something wrong. Seriously, just search "smoking on a weber kettle" and watch a couple of videos. You will see that you can achieve low temps for extended periods of time without having to continuously add coals. If you like your method, that's great. There's more than one way to get to town, but don't assume that everyone else's method is inferior because you didn't do it right the one time you tried it.
And how many BBQ grand championships do you have? None? I have 8, so don't tell me how to do rotisserie chicken. I know all about BBQing on a weber and have tried it both ways many times. Without the lid works better every time. It is simply impossible to properly cook a rotisserie chicken in one hour. If you think that is not true, then you do not know the difference between a slow cooked BBQ chicken and a hot cooked roasted chicken. Watch the video again and it explains the difference.
bbqbook umm. I think he was just sharing his thoughts but you went on to be a full douche with your "how many you have..... blah blah".
@@bbqbook you get schooled then get mad because it actually made sense. Grand Championship pffff
what is the brand and model of your grill?
It's a Weber 22" grill with a rotisserie ring. They are available in my BBQ Store at www.bbq-book.biz
Nonoy Gee I
Q
Hot damn you are good. You got me goin now. Thank you so very much for posting your video.
+RPM Blues Gross
Good video. Thanks.
23:35 Look at that ash cloud he's kicking up. Nothing like ashy chicken
The chicken was NOT ashy. Having said that, there are particles in all smoke. A lot of the flavor from grilling comes from the particles including a little bit of ash. That's just how it is. You don't want too much ash of course, but getting a little bit on your meat is unavoidable. Some people are cooking steaks directly on wood coals these days - caveman style. They even sell a charcoal seasoning you can buy and sprinkle on your meat for extra flavor these days. Just try to keep it to a minimum and you'll be OK.
Great video, thank you - I've just fired up my spit roaster for the first time today.... my girl added her 11 secret herbs and spices :)
You're killing me Bill,I got the ronco deal and live in a condo i'll be experimenting with the door opened to see how it goes.Thanks.
The ronco is NOT a weber kettle/rotisserie! It does not work the same way at all, so close the doors on your ronco.
What are you soaking your wood in please.
I usually just soak the chips or chunks in water for at least 1 hour. Beer and wine are also good!
Menstrual blood of the virgin
Is that paprika seasoning you using
No - that's my own rub Chatham Artillery BBQ Southwest rub - www.bbq-book.biz
Wow, I thought you were gonna talk the whole 4 hours!
be generous with that seasoning we want you to buy more as soon as possable only 29.95
Thanks for sharing
Yes - that's right - 4 hours. I eat those rotisserie chicken you can pick up at the grocery store pretty often at my Mom's. We had one yesterday and it was dry, skinny, and had rubbery skin. Fast roasted chicken is OK if you do it yourself, but it does not even compare to a slow cooked rotisserie chicken.
Would it be possible for you to talk and go a little bit slower? I found it difficult to sleep through your entire presentation.
haha
How much beer consumed?
I'd say 4 is about right - 1 per hour. Drizzle a little on the chicken for extra flavor.
Yeah Lechon Manok is good!
The object is not to get it done fast - it's to get it done correctly. Other than the time involved, it's not much more work to cook it in 4 hours as it is to cook it in 1 or 2 hours.
I get mine done in under two hrs. Do two at a time. I'll submit a video next time I do them.
At first i just watching..Until u said LITSON MANOK..! Ten i hit the thumbs up button
Yeah... I was in Naval, Biliran Island for a year and I ate a lot of Lechon Manok. There's a rotisserie stand on just about every corner. They were pretty darn good!
An investment in a faster meat thermometer would be a idea...
very slow but I have try it may fix what i have doing wrong... i have been hanging and twisting in front a fire... this looks good to me
Old school, huh? A lot of people don't know the benefits of "rotisserie" and exactly what it is... the benefit is the juices stay on the meat and self-baste the meat. If you do the string thing, your juices will just drip off. The results may be a tough, dry skin. Same thing with ferris wheel type systems. Although ferris wheel systems may get some drippings from the one above "if" there is one above. But it will never be as good as a true horizontal rotisserie because some drippings will just fall on the fire.
no editing.
I want the whole process
its "lechon manok" here in ph. its every streets u can buy one.... nice vid... its kinda too though.... tnx for the technique... kip it comin..
Well... hopefully everything you touch is relatively clean so you don't contaminate your meat. The gloves also serve to keep your hands clean. Of course, you don't have to use them at home. I'm sort of used to wearing them because we are required to wear them in BBQ competitions. If you don't wear them, just be sure to wash your hands before and after handling raw meat. And always cook your meat to the proper internal meat temp to kill any germs.
Would this be a good way to cook a leg of lamb?
Sure! You can cook anything on a rotisserie. Just be sure to know your desired finished internal meat temperature. Here's a chart if you need it - bbq-book.com/cookingbarbecue/
Also... use a basket for small stuff like chicken thighs, sausage, etc.
@@bbqbook Thanks for the chart. I plan to do boston butt first, then lamb, chicken and well just about anything.
You can get them on Amazon.
1st class mate you owned that bird......
Gets too hot with the lid on. You can certainly cook it with the lid on, but it will come out different. In my opinion it is much better barbecued low and slow rather than roasted hot and fast.
Where can I find the ROSE MARY??!!?!!?!!?!
You don't buy it. You already have it
You mean Chanthem Artillery Barbeque Southwest Rub?
MartinJr43 ...AT MARY'S HOUSE, I RECKON...
clemente miranda HOW ABOUT LEMON GRASS?
Dotax Hazard Afro YOU CAN FIND LEMONGRASS IN ANY ASIAN MARKET...ORIGINATED FROM THE PHILIPPINES, COMMERCIALLY GROWN ALL OVER ASIA AS MEDICINAL SOURCE, KNOWN TO CURE HIGH BLOOD PRESSURE CONDITION, DIGESTIVE SYSTEM AILMENT, RESPIRATORY CONDITION, KNOWN TO REDUCE OR PREVENT INFLAMMATION PROBLEMS N' MANY OTHERS, N' SUCH HERBAL PLANT POSSESSES ANTIOXIDANT PROPERTY, THIS MAJESTIC HERBAL PLANT CAN BE FOUND IN MOST TROPICAL PLACES.
I loved looking at your video but just can’t believe you don’t put the lid on. Your quoting four hours plus and Weber’s Complete BBQ Book quotes 1 to 1.25 hours for a 5 Kg chicken.!
If you are impatient and are OK with an inferior rotisserie chicken, go ahead and put the lid on. Do you have 8 BBQ grand champioships? Does anybody working at weber have 8 grand championships? So... who are you going to listen to? The internet is full of bad BBQ recipes. My recipes are proven to be better than them all.
Never mind, just saw it
How to cut up a chicken and make it look harder than building a house.
You must be from a foreign country... one thing you must understand - in the USA, we always eat our chicken cut into separate pieces like drumstick, thigh, breast. We never just chop it up into little bite size pieces.
Lol.
weber is the best in the world
Not sure why you would pay for a weber rotisserie ring if you don't prescribe to the lid on method. Much cheaper options out there.
if u put the lid on it will just take one hour to cook instead of 4 long hours lol.
Why didn't you place the rub on the chicken while it was spinning on the spit? Now some of the rub is all over the wood cutting board
Normally rub is applied BEFORE you put the meat on the smoker or grill. Rub is applied in the cavity and in places (like under the wings and legs) that are not accessible after trussing or after it is on the fire.
bbqbook well in that case you shouldn't of had placed the chicken on the spit. You should of placed the rub on the bird first before placing it on the spit
Rotisserie chicken is supposed to drip in France people put pans underneath and cook potatoes in it and they do use indirect heat in a semi closed environment.
They do the same in America. This particular person doesn't, for some reason.
I never thought someone would WANT their rotisserie to drip. The whole point to rotisserie is the self basting action that keeps your meat moist. How does one even make a rotisserie drip? Slow down the rotation?
There's a place near here that specializes in rotisserie. They have a couple entire prime ribs spinning away at any given time as well as poiulty and lamb...but the best part is the pans of veg and potatoes underneath, catching the drippings. All meat gives up moisture as the protein fibers contract under the heat. Its where you get shrinkage from. Might not get much from a single chicken, and a lot of it is sure the evaporate, but try it sometime. Offset the coals and put a pan of potatoes down there to roast under the meat. Helps if you cover it as well. Nothing wrong with your method, but two birds with one stone is always a value.
4 hrs to do a chicken? No way !
Shut them damn dogs up!
I'd wait multiple hours to get a great meal. Just makes appetizers while you're waiting. I hate steak joints that quick broil steaks and do not allow the meat to rest. Places like Applebee's are the death of good cooking.
4 hours to cool one chicken!?
Mervyn Lowe To cook the chicken...
I'll eat DA dang chicken😁
Mm chicken yes omg chickeeen
Very nice way to cook a bird. If you get a sec come check out my cooking channel. Thanks so much
I will be using your cooking method but your trussing is very complicated and more than I feel is necessary. Also, you cross contaminate all of your cooking utensils and shakers. Do you sterilize them afterwards? I'll be brining first for 24 hours and then applying the rub and stuffings in the cavity. I'll also put some herb butter under the skin. Otherwise I love your method.
Nothing has been "contaminated". The trussing is fairly simple. No need for brining. You go ahead and do what you want - I'm sure you know more about it than an 8x Grand Champion.
could I brine the bird first
Marcus Bennett yes
No