Rotissed a chicken with the EZ-Que cradle on the Weber.
Here is the chicken rubbed with MH in the cradle.
And on the Weber.
Cruising at about 375°.
And time to take it off.
Good thing I had the drip pan in there. At one point the bird slipped out of the cradle and fell into the pan. Put it back in and added the other arm to help hold it in.
Flavor was good but the rub was pretty much mostly on the skin -- which nobody eats. Next time I'll have to pull the skin back and rub the meat. Actually next time, I'll probably brine it with MH brine anyway.
Sorry no plated pics. You'll just have to take my word for it.
Dave
__________________
UDS 1.0a.02.04
Brinkmann Smoke 'N Pit with Afterburner
Charbroil Masterflame
Maverick ET-73
Taylor 1470 Digital Thermometers
Blue Thermapen
Auber Smoker Controller (fan plug goes in the middle port ) Proud Smoked -Meat Member #88
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"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
I have injcted MH before a KISS concert. I will try the brine for Van Halen next week.
I love crisp chicken skin, just me. I will char it so i can eat it. Lol. Looks great Dave. Love that unit and cant wait to start spinning.
You could mix the rub with butter and put it under the skin too, I do it with herbs.
Btw what hight are those rotisserie rings I wana make one, far to expensive here
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Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of bread
Rotissed a chicken with the EZ-Que cradle on the Weber.
Flavor was good but the rub was pretty much mostly on the skin -- which nobody eats. Next time I'll have to pull the skin back and rub the meat. Actually next time, I'll probably brine it with MH brine anyway.
Dave
I don't know about that, but the chicken sure looks good!!!
Hard to believe that baby could have slipped out of that contraption!!!
Flavor was good but the rub was pretty much mostly on the skin -- which nobody eats. Next time I'll have to pull the skin back and rub the meat. Actually next time, I'll probably brine it with MH brine anyway.
Sorry no plated pics. You'll just have to take my word for it.
Well, I don't think anyone thought ya tossed it out, Dave
Under the skin is the way to go... but you also want some on the skin... especially on a rotiss, as that's what's basting the bird..and dripping inside as well...
Well, I don't think anyone thought ya tossed it out, Dave
After that brisket disaster, anything is possible.
Quote:
Originally Posted by dales133
Btw what hight are those rotisserie rings I wana make one, far to expensive here
The ring is 6-1/4" tall. I believe that's 15.875 cm.
Quote:
Originally Posted by Bearcarver
Hard to believe that baby could have slipped out of that contraption!!!
Funny you should mention that. Although one of the claims from the EZ-Que folks was that the cradle centers and balances the meat, that's not true. It was a bit unbalanced. And the rotation of the motor is towards the front of the kettle as I had it set up. When it would come around the top, it would "coast" a bit until the motor caught it. If you look at the first pic you'll notice that the clamp was attached to the front rail. So all of the force was against that arm on the downhill side effectively trying to push it open like a door.
I added the second clamp but I think just using one attached to the back rail would have been fine. There would'nt have been much force at the rotation point of the clamp. Something to keep in mind for next time.
Dave
__________________
UDS 1.0a.02.04
Brinkmann Smoke 'N Pit with Afterburner
Charbroil Masterflame
Maverick ET-73
Taylor 1470 Digital Thermometers
Blue Thermapen
Auber Smoker Controller (fan plug goes in the middle port ) Proud Smoked -Meat Member #88
-
"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
I intend to purchase EZ-Que for my Weber E-330 and wondering if I should get the 6 inch or 8 inch size?
They don't make them anymore so you may not have much choice. If you can find one, I'd go with the 8" that way you can do turkeys and larger cuts.
But the 8" ones were getting hard to find when the 6" ones were still being made so if you find a 6", I wouldn't hold out.
Good luck.
Dave
__________________
UDS 1.0a.02.04
Brinkmann Smoke 'N Pit with Afterburner
Charbroil Masterflame
Maverick ET-73
Taylor 1470 Digital Thermometers
Blue Thermapen
Auber Smoker Controller (fan plug goes in the middle port ) Proud Smoked -Meat Member #88
-
"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
Seriously? Crispy chicken skin is like chicken bacon. Send it to me...best danged part of the chicken!
It wasn't crispy though.
Otherwise I would have snagged it.
Dave
__________________
UDS 1.0a.02.04
Brinkmann Smoke 'N Pit with Afterburner
Charbroil Masterflame
Maverick ET-73
Taylor 1470 Digital Thermometers
Blue Thermapen
Auber Smoker Controller (fan plug goes in the middle port ) Proud Smoked -Meat Member #88
-
"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
Chicken on the EZ-Que Weber
Put it back in and added the other arm to help hold it in. 
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Linear Mode
