Chicken rotisserie
What's for Dinner?
- Thread starter ffemt128
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I never wrap. I've tried it a couple of times and yes, they fall off the bone. But they lose what I consider good texture and to me they taste like steamed meat. I do the traditional method at 225° until the meat reaches 195 -200°.
I did this one at 375 - 400 and it was up to 192° after just 2 hours when I wrapped it and dropped the heat to 275° and left it for a couple more hours. It was a 7 lb. boneless butt. For some reason, no one seemed to have any bone-in butts this week.
And thinking of it we always cook the St. Louis we but at Costco (they already come seasoned) in the electric oven and never add anything.
Thanks.
You guys and all of this great food...
Must of cut of the smoke ring before they put the sauce on. LOL
Another question for you BBQ masters 
Anyone tried the ribs by wrapping first for a couple hours and then another couple hours unwrapped to firm up?
This is basically what the wife does in the oven inside, she cooks the St. Louis ribs in a big pot with the lid on to cook them well for a couple hours, then she removes the lid for another hour or so to firm up and give some color.
I know, another rookie question
Anyone tried the ribs by wrapping first for a couple hours and then another couple hours unwrapped to firm up?
This is basically what the wife does in the oven inside, she cooks the St. Louis ribs in a big pot with the lid on to cook them well for a couple hours, then she removes the lid for another hour or so to firm up and give some color.
I know, another rookie question
I'll bet those were like chewing on a tire!! lol
Boatboy24
No longer a newbie, but still clueless.
Just whipped up this marinade for some BSB's. This Marinade Makes Any Chicken 1,000 Times Better
Instead of reserving the marinade for basting, I'll cook it down once I take the chicken out and will add a little honey. Any ideas for sides?
Instead of reserving the marinade for basting, I'll cook it down once I take the chicken out and will add a little honey. Any ideas for sides?
I like their idea of grilled asparagus, maybe some corn on the cob? You can saute some kale or swiss chard and use an acidic addition to the saute to help it marry to the flavors the marinade imparts to the chicken. I'd even take some of the marinade before adding the chicken (couple of TBS full) and add it to some mushrooms cooked down with a pat of butter.
They taste and look pretty good
Am I approved? Lol
i think I’d wanted them a bit longer on the cook. This family likes them falling off the bone, they were close but you needed to pull a tiny bit
i think I’d wanted them a bit longer on the cook. This family likes them falling off the bone, they were close but you needed to pull a tiny bit
Boatboy24
No longer a newbie, but still clueless.
Well played, Varis. Is that one 'wet' and one 'dry' I see?
Boatboy24
No longer a newbie, but still clueless.
Good suggestions. I guess I should have included the fact that I'm due for a grocery run and our current produce supply is limited. After searching for ideas, I came to the realization that it's probably going to be a Caesar salad and a little pasta tossed in EVOO and garlic.
My son and I decided to BBQ sauce one of the two.
I think I liked that one better...lol
Once wrapped, I didn't wait the full 2 hours so next time I'd leave it enough time, they came out very good IMHO.
Look like they are falling off the bone to me!
I know, they're actually good...this family likes it more tender I guess...lol
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