![]() The chickens will roast for about 45 minutes. Mount the rotisserie spit with the chickens into the grill and start the rotisserie motor. This ignition burner will help sustain the fire and supplement the heat. This creates an offset fire so the chickens are not directly above the heat source. Using protective gloves and long grilling tongs, carefully relocate the burning logs across the front of the grilling drawer. Leave the ignition burner running on HIGH. ![]() Once the logs are burning on their own, turn the main burners OFF. Fire up the ignition burner and all of the main burners on HIGH to start the wood and preheat the grill. Place 2 firewood split logs (hardwood only) into 2 of the channels of the Hybrid Fire Grilling Drawer, towards the front. The juices in the drip pan can be used for basting. We recommend placing a drip pan beneath the food. Second, it eliminates the flare-ups that would happen as rotisserie drippings hit the hot grill grates below. First, it makes it easier to manipulate the wood and manage the fire. Remove the grill grates from your Hybrid Fire Grill. Run both ends of string over the back of the bird and tie it tight around the collar of the rotisserie fork.īrush the birds with olive oil and season liberally with barbecue rub. To do this, loop the center of the string around the open end of the spit. Use a length of butcher’s string to secure the second bird into the fork and keep it from sliding away. Add the second bird in the same manner as the first. Position it against the first bird and tighten the thumbscrew with pliers. Slide the next fork onto the spit with the tines pointing away from the first bird (see photo). Carefully maneuver the chicken down into the tines of the fork without piecing the skin. Slide the point of the rotisserie rod through the side of the chicken at the “waist” of the bird under the breast meat and above the thighs. I recommend using pliers so that the slight vibration of the rotisserie motor does not loosen the rotisserie fork. Mount the first rotisserie fork and use pliers to tighten the thumb screw. Truss the birds with butcher’s string to secure the legs and wings.
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