My wife didn't want to make the baste as directing. She used store-bought poultery seasoning and margerine. I have five burners on my grill. After tying the 5-pound bird with cooking twine and securing it to the spit, I put it over four burners on high for about 10-15 mintues. I turned off the middle two burners and reduced the outer burners to medium. After things settled, the thermometer on the grill top read 350. I basted the bird every twenty minutes, cooking for a TOTAL of one hour (10-15 on high with 4 burners and 45-50 with two burners on medium). The temperature by out meat thermometer was 177.6. Since my wife could not stop sampling the crisp skin, we called it "done" and tented it with aluminum foil for 15 minutes or so.
She says she's never buying a store prepared rotisserie chicken again.
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My wife didn't want to make the baste as directing. She used store-bought poultery seasoning...