Weekend BBQ – Rotisserie Style
I love the weekends especially during the summertime. That’s bbq season. You can put anything you like on the barbeque and it just seems to taste better. The traditional favorites would of course be hotdogs, hamburgers and smokies. Pizza is great too! Then theres bbq chicken. Now this can be tricky. Chicken is one of those things that has to be cooked properly and on the bbq it can easily burn on the outside and not cook on the inside. However, I discovered rotisserie!
Doesn’t This Look Yummy!
As you can see, our entire dinner is cooking. On the right hand side you can see tomatoes. These are super easy. Cut a tomato in half, season with salt and pepper and top with your favorite cheese. On the left hand side you see 2 foil packets. One contains seasoned potatoes and one contains seasoned veggies. The potatoes are chopped into bite sized pieces and mixed with chopped garlic, olive oil, basil, oregano and thyme. The vegetable are seasoned with one of my favorite olive oil based kraft dressings. Double wrap potatoes and veggies and place them into the drip pan along with the tomatoes right at the beginning of cooking your chicken. The reason for this is that only the back rotisserie burner is lit so the burners underneath the drip pan are off and the vegetables are only cooking in indirect heat. Be sure to add a little water or chicken broth to your drip pan. This will ensure the pan doesn’t burn dry and also allow moisture to evaporate and be absorbed by the meat.
Your chicken should be seasoned at least 3 hours prior to cooking. I used a combination of my favorite two rubs. Make sure the rub gets under the skin as well as on the outside. This will season the meat and give you a crispy crust. As a finishing touch, I smoothed on some of our favorite bbq sauce. Let this sit in the fridge 3 or more hours so the chicken can absorb all the flavor. This was an average 3 or 4 lb chicken and took 3 hours on the rotisserie at about 300 degrees on a gas grill. So delicious!