i have been cooking turkeys, pork butts, and even brisket on a spinner with an infra red back burner for about 6 years now. I have never felt the need to use the main burners. I set a drip pan on the main burners making for effortless cleanup. I cook slow and low, keeping my grill temp between 200 and 225F. I am now preparing another 21 lb turkey to go on the spit. Get many compliments on the finished product.
Turned out great. Thought I overdid it but I like a little crisp on the skin so it worked out perfect. Chicken was moist and the brine/flavor was just right.Read More
This is not a review since I have not made this chicken yet, but I saved the recipe!! This i a reply to Kitzer!! I would absolutely make this on an electric rotisserie!!! It will come out as good as if you cooked in on the grill. I gave this recipe 5 stars since I know it will be great when I cook it on my rotisserie!!Read More
I'll more than likely NEVER get a reply, but can this be done on an indoor electric rotisserie?? If so, the time would be appreciated!Read More
This turned out delicious. The chicken is very juicy. My husband the beef man loved it. Will definitely make again.Read More