Comments on: Rotisserie Chicken Smoked on a Gas Grill – That’s Right, Smoked on a Gas Grill

By: Scott

Scott — Tue, 30 Mar 2010 19:36:13 +0000

MJ,

Sounds like you were able to adapt and overcome a pretty significant set back pretty easily. Well done. Half of BBQ is improvising…

…….Scott

By: milaneyjane

milaneyjane — Tue, 30 Mar 2010 05:48:53 +0000

Thank you for the fabulous recipe as well as great step by step directions. I made this today for my family and last minute couldn’t use the rotisserie. I ended up cooking the chicken on the beer can in the grill instead but followed everything else in the recipe exactly. OH MY!!!! Delish! The garlic butter is the kicker!!! My family of picky eaters thank you!

By: sizzlechef

sizzlechef — Tue, 29 Sep 2009 22:22:55 +0000

Interesting. Thank you for sharing. Cheers !

By: Scott

Scott — Fri, 25 Sep 2009 15:59:27 +0000

Jessie,

Check back with us in a couple of months. We are going to be doing some indoor grilling which may be just what you need.

The easiest way to follow us is to follow us on Twitter. My Twitter handle is @grillinfool (no S). I promise never to hit you with mundane tweets. Just site related stuff which 95% of the time will be notifications of new content…

…….Scott

By: Jessie

Jessie — Fri, 25 Sep 2009 13:27:29 +0000

reading this makes me want my own outdoor grill, the only that’s holding me back is the fact that I live in an apartment complex! I’ll just admire your delicious chicken!

By: theUngourmet

theUngourmet — Fri, 25 Sep 2009 04:03:04 +0000

This chicken is gorgeous! I’ve never tried fruit in a brine. Very nice!

By: ravenouscouple

ravenouscouple — Thu, 24 Sep 2009 18:15:57 +0000

now that’s some serious brine and smoke!! these look awesome!

By: Chris (Kansas)

Chris (Kansas) — Sat, 08 Aug 2009 14:15:36 +0000

Great article. Going to put a few birds on a spit this weekend.

Also, be sure to brine your turkeys this Thanksgiving, whether you are smoking them on the grill, deep frying or oven roasting. You’ll have rave reviews.

Here’s my recipe, but be sure to make your own.

Per gallon of water:

1 cup of kosher salt
2/3 cup of sugar
1 tbsp. of liquid smoke
onions

Submerge bird in brine for 24 hours before cooking.

By: Gage

Gage — Wed, 05 Aug 2009 14:24:50 +0000

I cooked a chicken last weekend using this recipe of yours and, dude!, it was outstanding! Can’t wait to make it again soon for my brother and his family!

Gage (Minnesota)

By: Jason Butler

Jason Butler — Tue, 30 Jun 2009 15:46:35 +0000

Wow. That looks amazing – simply amazing. You’re right about brining, it’s a fairly simple thing but it does wonders for flavor and juiciness and tenderness.

YUM.