But how should it be done, how do you make yours ?
sarpijk
Love the colour! Could you share your process? I also like the use of meta skewers.
smax410
I like the rotisserie but my go to is spatchcock and sear it directly over the coals then put my heat deflectors in and set the bird on top of a bed of carrots, Brussel sprouts, mushrooms, and potatoes in my cast iron pan and finish it from there. Veggies cooked in chicken fat? Yes please.
FatFailBurger
Why you have your chicken pin up like it’s a cenobite?
Also, I’m stealing your BBQ technique and trying it out on my next chicken.
DuffyBravo
Love spatchcock and rotisserie. However the edge probably goes to rotisserie. Helps it self baste more. I also keep a drip tray underneath and make some chicken gravy with the drippings!!
Vanrainy1
I’ve never seen skewers used to hold the wing in place, brilliant! Is there a sauce or rub on the bird or is that just the natural browning? Looks delish…
6 Comments
But how should it be done, how do you make yours ?
Love the colour! Could you share your process? I also like the use of meta skewers.
I like the rotisserie but my go to is spatchcock and sear it directly over the coals then put my heat deflectors in and set the bird on top of a bed of carrots, Brussel sprouts, mushrooms, and potatoes in my cast iron pan and finish it from there. Veggies cooked in chicken fat? Yes please.
Why you have your chicken pin up like it’s a cenobite?
Also, I’m stealing your BBQ technique and trying it out on my next chicken.
Love spatchcock and rotisserie. However the edge probably goes to rotisserie. Helps it self baste more. I also keep a drip tray underneath and make some chicken gravy with the drippings!!
I’ve never seen skewers used to hold the wing in place, brilliant! Is there a sauce or rub on the bird or is that just the natural browning? Looks delish…