Cooking and travel blog by Julian.
Every recipe tested in the home kitchen for accuracy.
Saturday, September 4, 2010
Pecan Smoked Rotisserie Chicken
Nothing makes a better chicken than cooking it on the rotisserie. And with grill season in high gear, I finally got around to testing out the new rotisserie burner on my new Weber Summit. The old Weber had a rotisserie function, which I used often, but the new Summit has the rotisserie burner as well. I was anxious to see if I could get a nice, crisp, browned skin like they do at the stores. Additionally, the Summit has a smoker box, and after advice from a few of you and the girl at the Weber store, I purchased pecan wood chips and forged ahead with both the new rotisserie burner as well as the smoker function.
I prepared the chicken they way I always have for the grill. Simply wash and pat dry, oil the skin and season with favorite seasonings. As I didn't want to overpower the nature flavor of the fresh Amish chicken or the flavor imparted by the pecan smoke, I just used some seasoned salt, pepper and Italian seasoning. Then I trussed up the bird and put it on the spit. Finally I gave it a light sprinkle of sugar to help with browning.
My chicken weighed in just under four pounds, and I cooked it with the rotisserie burner on med-high for one hour and 15 minutes. As I also had camp potatoes on the grill (this week with red skin potatoes, peppers, sweet onion and seasonings), I also lit two of the bottom burners and kept them on low.
Kevin felt the chicken was the best he had ever had. The in-laws, who usually eat very little, had extra helpings, so I knew the food was good. The chicken was moist yet fully cooked and 'fall-off-the-bone' tender. The skin was crispy and flavorful and the electric knife ensure each piece I carved maintained a portion of yummy crisp skin.
Next time I'm going to increase the amount of wood chips to impart yet more pecan flavor. I was amazed how much the smoker function helped with the flavor. Thanks to all of you who recommended I try smoking the chicken. It was really great. If you haven't tried it, give it a go. Even without a smoker box, you can use a pan inside the grill with the water-soaked wood chips. You'll be glad you tried it.