Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 03-10-2003, 05:11 AM
Aria
 
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Default Rotisserie

Just bought one. Have tried chickens twice. Followed the time allotted in
the recipe and both times the chicken was almost too moist and greasy. Used
the browning device and still did not meet my "crispy-desire". What is the
secret that is used in chickens such as El Pollo Loco where the skin just
melts in your mouth and is not just blobs of fat? The second time we
injected it and the first time not...No real difference there....What are we
doing wrong?????
My parents used to cook chickens that were delicious. They did nothing but
stick them on the rotisserie with garlic, salt and pepper. Used no meat
thermometer, did nothing special and they were always great....Can't figure
it out. HELP............



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Old 04-10-2003, 02:44 AM
Edwin Pawlowski
 
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Default Rotisserie


"Aria" wrote in message
news:[email protected]
Just bought one. Have tried chickens twice. Followed the time allotted in
the recipe and both times the chicken was almost too moist and greasy.

Used
the browning device and still did not meet my "crispy-desire". What is the
secret that is used in chickens such as El Pollo Loco where the skin just
melts in your mouth and is not just blobs of fat? The second time we
injected it and the first time not...No real difference there....What are

we
doing wrong?????


What kind of rotisserie? What is the browning device?

I just spin the things until they are done and the skin is the way I like
it. No special prep, just rub it down with some seasonings. If the skin is
soggy and fatty, you are not cooking them hot enough or long enough, or
both.
Ed

http://pages.cthome.net/edhome



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Old 04-10-2003, 02:05 PM
Jack Schidt®
 
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Default Rotisserie


"Aria" wrote in message
news:[email protected]
Just bought one. Have tried chickens twice. Followed the time allotted in
the recipe and both times the chicken was almost too moist and greasy.

Used
the browning device and still did not meet my "crispy-desire". What is the
secret that is used in chickens such as El Pollo Loco where the skin just
melts in your mouth and is not just blobs of fat? The second time we
injected it and the first time not...No real difference there....What are

we
doing wrong?????
My parents used to cook chickens that were delicious. They did nothing but
stick them on the rotisserie with garlic, salt and pepper. Used no meat
thermometer, did nothing special and they were always great....Can't

figure
it out. HELP............




Pollo Loco cuts their chickens in half and grills them. They also have a
'secret brine' or marinade:

1 Lemon -- juiced
1 Orange -- juiced
2 Tablespoons White vinegar
2 Worcestershire sauce
1/2 Cup Chili sauce
2 Teaspoons Sugar
2 Teaspoons Garlic powder
Tabasco to taste
2 Tablespoons Oil

Just marinate chicken in this mixture for 4-24 hours. Grill 20 minutes
on each side. Serve with flour tortillas and fresh salsa.

To achieve crisper skin, it needs to be dry, so after pulling from marinade,
towel dry the bird and let it sit on a plate in the refrigerator for about
an hour. Get your grill up to about 400º and place the bird on the grill.
Enjoy!

The key is the temp and the dry skin, so I don't see why this couldn't adapt
to a rotisserie.

Jack

Jack


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Old 05-10-2003, 05:58 PM
Aria
 
Posts: n/a
Default Rotisserie

Jack....mucho thanks. Will try it.


"Jack Schidt®" wrote in message
m...

"Aria" wrote in message
news:[email protected]
Just bought one. Have tried chickens twice. Followed the time allotted

in
the recipe and both times the chicken was almost too moist and greasy.

Used
the browning device and still did not meet my "crispy-desire". What is

the
secret that is used in chickens such as El Pollo Loco where the skin

just
melts in your mouth and is not just blobs of fat? The second time we
injected it and the first time not...No real difference there....What

are
we
doing wrong?????
My parents used to cook chickens that were delicious. They did nothing

but
stick them on the rotisserie with garlic, salt and pepper. Used no meat
thermometer, did nothing special and they were always great....Can't

figure
it out. HELP............




Pollo Loco cuts their chickens in half and grills them. They also have a
'secret brine' or marinade:

1 Lemon -- juiced
1 Orange -- juiced
2 Tablespoons White vinegar
2 Worcestershire sauce
1/2 Cup Chili sauce
2 Teaspoons Sugar
2 Teaspoons Garlic powder
Tabasco to taste
2 Tablespoons Oil

Just marinate chicken in this mixture for 4-24 hours. Grill 20 minutes
on each side. Serve with flour tortillas and fresh salsa.

To achieve crisper skin, it needs to be dry, so after pulling from

marinade,
towel dry the bird and let it sit on a plate in the refrigerator for about
an hour. Get your grill up to about 400º and place the bird on the grill.
Enjoy!

The key is the temp and the dry skin, so I don't see why this couldn't

adapt
to a rotisserie.

Jack

Jack






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