"Edwin Pawlowski" > wrote in message
. ..
>
> "*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/
>

Thank you for your expert advice Edwin. I cooked the chickens this week
following you directions and they turned out excellent.

We spend a whole $6.50 for a chickens weighing in at 9 pounds and ended up
with 2 nights worth of dinner.

Thank you.