"Bobo Bonobo®" > wrote in message
...
On Apr 5, 6:48 am, "Dasco" > wrote:
> Not sure if this is the right newsgroup, but here goes!

Not really. The best would be alt.food.barbecue
>
> I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
> cooking a chicken. Can anyone give me advice on how to go about it? Ie
> preparation of the chicken, cooking time, temperature etc.

Gas grilling is not barbecuing.
>
> Thanks - Dave

--Bryan

Yet you do not explain the difference. Rather that just criticize, teach.

Grilling is cooking over high heat. Barbecuing, in the strict sense of the
term, it cooking over very low heat for a long time. Brisket and pork
shoulder require long cooking times to tenderize the meat.

Barbecue has, however, taken on the meaning that includes most any form of
outdoor cooking. Purists refuse to give in to the use of the term that tens
of millions use every day.

Rotisserie cooking is usually be done with a medium heat (about 350 - 400
degrees) until the bird is properly cooked internally. Be sure to tie it up
well so wings and legs don't flail about and also keep it balanced too so
rotation is smooth. I like rotisserie cooked meats.