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| Hello. I recently purchased a charcoal grill with a rotessere. I don't have any recipes using the rotessere. I would love one for chicken. Would anyone have a recipe they would share with me? The grill has a hood and a temp. control.Thanks so much, Barbara |
Follow-Up Postings:
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- Posted by JoSouthCarolina (My Page) on Sun, Sep 8, 02 at 9:05
| Here is a different kind of barbecued chicken: CAROLINA BARBEQUED CHICKEN Measure the lemon juice, add an equal amount of vinegar; measure the lemon juice and vinegar when combined, add an equal amount of water, then add the melted butter. Season the chicken with salt and pepper. Place the chicken on the rotisserie and baste with the liquid. Keep basting very frequently until the chicken sticks tender. I baste about every 10-15 minutes. Enjoy! Jo |
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| That sounds really good, Jo. B |
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| I tried the chicken and it was great! The whole family loved it. I did have a little problem controling the flair ups as I basted the chicken. What do you do to keep that from happening? Thanks again, Barbara |
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- Posted by JoSouthCarolina (My Page) on Wed, Sep 11, 02 at 18:04
| Hi Barbara, Glad you enjoyed the chicken. It came from a Charleston cookbook. I must prepare that soon myself as I have not had it in a while. Maybe your fire was a bit hot or try cutting down on the amount you use when you baste, just baste more often. You can also cook this in your kitchen oven and if you split the chicken in half it is easier. Jo |
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| The best way to control flare-ups is to take the grill off and put drip pans under the chicken. I get the foil throw away pans from supermarket. Saves much mess. |
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