{"id":448,"date":"2011-10-09T19:02:14","date_gmt":"2011-10-09T19:02:14","guid":{"rendered":"http:\/\/www.cutcookeat.com\/foodblog\/?p=448"},"modified":"2011-11-12T11:41:31","modified_gmt":"2011-11-12T11:41:31","slug":"i-think-this-is-the-last","status":"publish","type":"post","link":"http:\/\/www.cutcookeat.com\/foodblog\/?p=448","title":{"rendered":"I think this is the last&#8230;"},"content":{"rendered":"<p>BBQ of 2011.  I snuck one more BBQ in this weekend as I wanted to try the proposed changes to <a href=\"http:\/\/www.cutcookeat.com\/foodblog\/?p=311\" target=\"_blank\">Brined Chicken on the Rotisserie.<\/a>  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.<\/p>\n<p>I started to cook at about 4:30 as sunset is about 6:15 here in the UK at this time of year.<br \/>\n<img src=\"..\/..\/Images\/20111009\/_rot_1.jpg\" alt=\"Chicken\"\/><\/p>\n<p>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.<br \/>\n<img src=\"..\/..\/Images\/20111009\/_rot_2.jpg\" alt=\"Chicken Starting\"\/><\/p>\n<p>And then you would get the light show.<br \/>\n<img src=\"..\/..\/Images\/20111009\/_rot_3.jpg\" alt=\"Chicken Starting\"\/><\/p>\n<p>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 \u2013 caveman styling!!!!<\/p>\n<div class=\"entry-utility\">\nThis blog is hosted by Brinkster, great service and support so <a href=\"http:\/\/www.brinkster.com\/redirect.aspx?ad=9999&#038;rf=drewtho&#038;redirect=\/hosting\/hosting.aspx\" target=\"_blank\">check it out&#8230;<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <a href=\"http:\/\/www.cutcookeat.com\/foodblog\/?p=448\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[18],"tags":[],"_links":{"self":[{"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=\/wp\/v2\/posts\/448"}],"collection":[{"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=448"}],"version-history":[{"count":5,"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=\/wp\/v2\/posts\/448\/revisions"}],"predecessor-version":[{"id":475,"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=\/wp\/v2\/posts\/448\/revisions\/475"}],"wp:attachment":[{"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=448"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}