BBI chefs have been a wealth of knowledge for me over the years. looking for some advice here..
I finally listened to BBI and bought a Weber (only the spirit 310) and I also bought the rotisserie.
here is my dilemma... I bought an 8lb Purdue oven roaster yesterday but, Every recipe I find recommends a 4lb whole chicken. how long do I cook this sucker?
should be easy math (1 1/2 hrs at 350 for the 4lb, just double it??) but cooking/bbq is not usually that simple.
just looking for some advice from the vast collective knowledge base of BBI BBQers. When should I expect this sucker to be about done so I can time dinner?
on a side note: been brining since about 6pm last night in a simple salt/brown sugar brine.
also, any suggestions for a baste? simple olive oil and lemon with maybe some rosemary is what I was thinking.
Its a sunny day, I'm not working, and the fridge is filled with beer... even if I screw this thing up it should be a good day with the family!
Use an internal thermometer - let it run, and after an hour or so get in there with an internal thermometer and check to see how close to finished you are. Remember that if you're close to your target temperature (there are charts that will show you what temp to shoot for online, based on how done and what type of meat it is - I always go 170F for chicken), that there will be some carry over and that you can take it off a few degrees early, cover it with a piece of aluminum foil and a towel, and it'll continue to cook on it's own for a few minutes while the juices settle.
Good luck!
Use an internal thermometer - let it run, and after an hour or so get in there with an internal thermometer and check to see how close to finished you are. Remember that if you're close to your target temperature (there are charts that will show you what temp to shoot for online, based on how done and what type of meat it is - I always go 170F for chicken), that there will be some carry over and that you can take it off a few degrees early, cover it with a piece of aluminum foil and a towel, and it'll continue to cook on it's own for a few minutes while the juices settle.
Good luck!
Second that
I never have, but I doubt he'd have a problem, Weber's rotisseries are rated for quite a bit more in terms of weight. At that size, I'd probably butterfly it and grill it indirectly, since it'd drastically reduce the cook time, but the objective here is to play with his new toy.
Buford, I was thinking the same thing/beer can... but, screw it! its a beautiful Sunday and I got a new toy... I'm going to give the rotisserie a shot... I'll have some fun learning.
in the future though. 2 - 4lbers!!
appreciate the advice!
Thanks Gill! Likewise, enjoy your 310 - don't take it as 'only', put aside the cosmetics and all the Weber grills are basically the same, solid performers made to last. I started with a Genesis, but over the years my family has grown to the point where I can sit out there grilling for an hour and still not have fed everyone. It was time for a bigger boat :)