CarterQ
Moderator
One of the big things I missed from my gasser days was a rotisserie and this brined chicken recipe that I used to do is one that everyone still requests. I finally got a rotisserie for the Hasty Bake so I thought I would give the old recipe a try.
Started out making a brine of water, salt, and pickling spices. Bring to a boil and let cool. Drop a whole chicken in the cool brine and let it soak for 8-12 hours.
After the brine, rinse the bird, pat dry and onto the spit
Onto the Hasty Bake burning on lump, placed the bird over the coals and lowered the fire down.
Tossed some maple pellets in to get a nice light smoke
After an hour or so of getting dizzy bird looks nice
Let the bird rest
While the birds resting fire the grill up and toss some veggies coated with Annies and Desert Gold on
Looking good
Dinner is served
This came out awesome, the Hasty Bake blew away the gasser rotisserie. Being able to lower the fire and cook direct is one of the best features of the HB and this did not dissapoint.
I love my spatchcock chicken but this is pretty darn good too. I don't usually brine but this recipe delivers phenomenal flavor and no matter what cooking method you used it would come out great. Can't wait to spin more meat!
Started out making a brine of water, salt, and pickling spices. Bring to a boil and let cool. Drop a whole chicken in the cool brine and let it soak for 8-12 hours.
After the brine, rinse the bird, pat dry and onto the spit
Onto the Hasty Bake burning on lump, placed the bird over the coals and lowered the fire down.
Tossed some maple pellets in to get a nice light smoke
After an hour or so of getting dizzy bird looks nice
Let the bird rest
While the birds resting fire the grill up and toss some veggies coated with Annies and Desert Gold on
Looking good
Dinner is served
This came out awesome, the Hasty Bake blew away the gasser rotisserie. Being able to lower the fire and cook direct is one of the best features of the HB and this did not dissapoint.
I love my spatchcock chicken but this is pretty darn good too. I don't usually brine but this recipe delivers phenomenal flavor and no matter what cooking method you used it would come out great. Can't wait to spin more meat!