Chicken
Is this really the BEST BBQ upgrade you can buy??
This is one of my favourite cooks. It's the kind of recipe that looks impressive but is actually pretty straightforward once you know what you're doing. I've kept the method simple so you can focus on getting the basics right. Once you've nailed this, you can start experimenting with different rubs and techniques.
Ingredients
- - My Homemade Barbecue Rub
Method
- 1. Season the meat generously with your chosen rub or SPG.
- 2. Secure the meat on the rotisserie spit, making sure it's balanced.
- 3. Set up your BBQ for indirect heat with drip trays underneath.
- 4. Aim for a cooking temperature of around 150-180°C.
- 5. Let the rotisserie do its work - the constant rotation bastes the meat in its own juices.
- 6. Rest the meat for at least 15-20 minutes before carving.
