Watch as chef Tony shows how to use the rotisserie feature on a gas grill. For this video chef is using his Lynx gas grill to show all of the basic steps of a rotisserie kit and how to load it ready to grill with two whole chickens.
Duration : 0:3:27
| Filed Under: Barbeque rotisserie Tagged with accessory, barbecue, barbeque, bbq, bbqguys, chef, chicken, cooking, demonstration, entertaining, feature, forks, gas, grill, grilling, how, howto, kit, kitchen, lynx, Matassa, motor, outdoor, patio, product, recipe, rod, rotiss, rotisserie, rotissing, Skewer, smoker, smoking, spit, Stainless, tips, to, Tony, tricks, trussing, tube, use, video, videos, you |
In response to his subscribers requests, Chef Tony prepares lemon and herb rotisserie chickens on his Lynx gas grill. Ingredients and procedures are as follows:
Ingredients:
-Young chicken fryers (3.5-4LB) 1-2 EA
-Extra virgin olive oil 4 TBL
-Extra virgin olive oil 5 TBL
-Yellow onion (medium size) 2 EA
-Green bell pepper 1 EA
-Celery ribs 2 EA
-Garlic cloves 5 EA
-Lemon juice 1 whole lemon
-Rosemary (fresh) 4 sprigs
-Thyme (fresh) 4 sprigs
-Thyme (dried) 1 tsp
-Paprika 1 TBL
-Oregano (dried) 1 tsp
-Crushed red pepper flakes 1 tsp
-Granulated Sugar 1.5 tsp
-Lemon zest 1 whole lemon
Procedures:
Combine and whisk together the paprika, salt, dried thyme, dried oregano, granulated sugar, red pepper flakes, 2 sprigs of rosemary (chopped), 5 TBL olive oil, lemon juice, and lemon zest. Next coat your chicken thoroughly, inside out and under the skin, with the 4 TBL of olive oil. Now, rough chop and set aside your onions, bell peppers, garlic, and celery. At this point you are ready for the fun part, rub your chickens inside, out, and underneath the skin with the herb, oil, and lemon juice mixture. Once coated, stuff your chicken with the chopped vegetables and 1 sprig of rosemary and 2 sprigs of thyme in each chicken. With chickens stuffed, you will want to truss your chicken tightly to keep vegetables and aromatics from falling out (Chef Tony has a how to video on this subject, on our website BBQGuys.com). Once you have trussed your chicken, place it on your grills rotisserie skewer rod and place it on your grill. On medium high to high heat, cook your chicken for about an hour without opening the hood; now begin checking every 10-15 minutes for your chickens internal temperature with an instant read thermometer. When the temperature reaches 170F, in the thickest part of the breast, remove chicken and rest under a foil tent for 15 minutes. Slide your chicken off of the skewer, carve, and enjoy!
BBQGuys
Duration : 0:7:50
| Filed Under: Barbeque rotisserie Tagged with and, barbecue, barbeque, bbq, bbqguys, bird, burner, ceramic, chef, chicken, cooking, entertaining, gas, grill, grilling, herb, how, howto, infrared, kitchen, lemon, lynx, Matassa, On, outdoor, patio, recipe, recipes, rotiss, rotisserie, smoker, Stainless, steel, tips, to, Tony, tricks, truss, tube, video, videos, you |
Marinated in Ale and then smoked Low and Slow on the grill makes this Bison Sirloin roast super tender and full of flavor. The BBQ Pit Boys put together an American Buffalo sandwich that’s real easy to do on the barbecue grill or smoker. Please visit http://bit.ly/cahfIQ for more info on Crown Blue Bison and http://www.CrownValleyBrewery.com for info on Black Cabin Smoked Ale.
Duration : 0:12:22
| Filed Under: Barbeque cooking Tagged with barbecue, barbeque, bbq, beer, bison, buffalo, cooking, food, grill, grilling, marinade, roast, smoke, smoker |
Grill and Barbecue Pit Masters remove the membrane from their pork loin ribs, Baby Back, and Spare ribs so that their dry rub and sauce will permeate the meat, and produce a real tender rib. It’s easy to do! Watch one of the BBQ Pit Boys show you the tips and tricks on how it’s done.
Duration : 0:2:39
| Filed Under: Barbeque recipes Tagged with baby, back, barbecue, barbeque, bbq, charcoal, food, grill, recipe, recipes, ribs, smoker, spare, spareribs |
