"*JimH*" > wrote in message
...
> ......sorry if this a repeat question:
>
> We plan to cook 2 medium size chickens outside on our new gas grill using
> a an electric rotating skewer/spit and the infra red cooker option on the
> grill.
>
> Any suggestions on:
>
> 1. Cooking instructions.
>
> 2. Seasoning suggestions.
>
> Thanks in advance folks. You have always been very helpful. :-)

Truss them up on the spit well. As they cook, they tend to loosen. Does the
spit come with a weight to act as a counter balance? If so, try to get it
as even as possible to lessen the load on the motor. Be sure the spit turns
freely and nothing hits.

I also have an infra-red burner. I start it on high and reduce it after
about 30 minutes. A Perdue oven stuffer takes about 90 minutes to cook.
Smaller birds about 60 to 75.

I put a pan under the bird to catch the drippings. Put a tad of water in it
to keep it from drying out and then you can make a gravy or use the dripping
in a stock as you see fit.

Season as you would a roasted chicken. Usually some salt, pepper, garlic,
whatever. You can use commercial grilling seasonings also, like McCormick
Grill Mates. If you want bbq sauce, put that on for just the last 10
minutes or so.

After the chicks are done, I turn off the heat and let them spin another
five minutes, then let them rest on a platter for about 15 before cutting.
--
Ed
http://pages.cthome.net/edhome/