Day 1: overnight brine with lemons, fresh herbs, garlic, bay leaves, peppercorns, salt, and brown sugar
Day 2: dry rub of paprika, garlic powder, mustard powder, cumin, and vegeta(a seasoning blend popular in Eastern Europe)
Day 3: stuff with fresh herbs and onto the rotisserie for a couple hours. Used a smoker box with hickory pellets during the first part of the cook. Pulled at 160f for the white meat and 175 for the legs
by TheRemedyKitchen
19 Comments
Looks like turn out great.
That looks delicious!
It turned out great 😋 I’m gonna try it this weekend!
Looks yummy. You have done justice to the art!
Omg this looks amazing! What did you use in brine. Just fill pot with water, add lemons, herbs and some seasoning?!
>and vegeta
https://preview.redd.it/3v85ztt8q8ef1.png?width=1125&format=png&auto=webp&s=441db1e80b3d59bd50e76a2c74e5f77c71b2d0cc
Yummy 😋
The secret ingredient is pride
Wow, i would love a rotisserie. Is that part of your cooker or a seperate unit? Chicken looks absolutely banging. Well done, i bet it was quality
How does the Vegeta taste?
What do you mean by pulled at 160f for white meat and 175 for the legs?
Hell yeah, I make a pretty similar brine, I’m usually just too lazy to get out the rotisserie, and just throw it on the rack in the oven with a catch pan underneath
I feel like you could stuff some butter under the skin for some extra juice and crisp but I bet it tastes amazing anyway
That’s a great looking bird! I like to stick a whole lemon in the cavity to help keep the bird centered and balanced on the rotisserie. It works great.
Makes a damn good roasted duck if you throw in a couple chipotle peppers too… I mean, chipotle goes pretty good with everything though
Sounds amazing!
Is this the brining stage in the photo? At first it looked like an oven, but then you said you smoked it.
Next you need to get a basket for your rotisserie and smoke wings with it. Rotisserie is king.
Vegeta? Brate?
Looks incredible