Ken Cook
Member
- Messages
- 3,798
Fired up a couple of birds on our grill/smoker via the rotisserie...We like a little Cajan style seasoning rub shaken over a light
coat of olive oil, cooked over charcoal & mesquite scraps. I've found by putting the drip pan in the center and then staggering the lighting
of each side by about an hour, allows us to maintain{with-in reason} a nice slow-n-low temperature{225-250 degrees} and prolonged smoke
session lasting us about 4-5 hours. During the last hour or so I raise the charcoal tray up as close as I dare to the birds which brings the
internal temp up just right for finishing.
First bird was last nights dinner as was. Today I turned the other one into a sandwich salad. No recipe just seat of the pants whatever
strikes the moment...This one has red & green bell peppers, onion, garlic, a herb/salt mix{store bought}, black pepper and some paprika
to top it off. And some mayo to bind 'er all together...Deelish on lightly toasted sourdough bread or even just lumped upon some iceberg lettuce.
coat of olive oil, cooked over charcoal & mesquite scraps. I've found by putting the drip pan in the center and then staggering the lighting
of each side by about an hour, allows us to maintain{with-in reason} a nice slow-n-low temperature{225-250 degrees} and prolonged smoke
session lasting us about 4-5 hours. During the last hour or so I raise the charcoal tray up as close as I dare to the birds which brings the
internal temp up just right for finishing.
First bird was last nights dinner as was. Today I turned the other one into a sandwich salad. No recipe just seat of the pants whatever
strikes the moment...This one has red & green bell peppers, onion, garlic, a herb/salt mix{store bought}, black pepper and some paprika
to top it off. And some mayo to bind 'er all together...Deelish on lightly toasted sourdough bread or even just lumped upon some iceberg lettuce.
we've always had good results just throwing some right on the charcoal at the first sign of the briquettes turning gray...never had any bitterness what so ever.