I think this is the last…

BBQ of 2011. I snuck one more BBQ in this weekend as I wanted to try the proposed changes to Brined Chicken on the Rotisserie. I used the original recipe with the change of smoked sea salt and then let it sit for about 45 minutes after the brine to warm up to room temperature. I also rubbed some smoked paprika into the skin before cooking.

I started to cook at about 4:30 as sunset is about 6:15 here in the UK at this time of year.

Towards the end of the cooking it would go around a couple of times and the you hear the juice coming out of the skin.
Chicken Starting

And then you would get the light show.
Chicken Starting

I had to eat this at the sink in the kitchen as the juice from the chicken was over running the channels on the cutting board. Man was this nice; I ate half of it before I knew what was happening – caveman styling!!!!

This blog is hosted by Brinkster, great service and support so check it out…
This entry was posted in BBQ. Bookmark the permalink.

Leave a Reply

Your email address will not be published.