Ghost BBQ Rub Rotisserie Chicken - BGE

Directions

1. Take the chicken and empty out the cavity and freeze the neck for future stock making. I like to pat the bird dry at this point and then, starting with the breast side down, apply a generous amount of BBQ Rub. Add some rub in the cavity of the bird and flip and apply liberally to the top of the bird as well. Tie it up! We just want the legs and wings to stay close to the bird and not flop around. A natural cotton string is the best for this. If you have the time and you looked this recipe up in advance, place the bird on a sheet tray on a rack and let it sit overnight to help dry out the bird even more and let the seasonings soak in. Or you can just go on to the next step and take an extra day next time. I don’t judge. (I definitely judge)

   

2. Set up a rotisserie. This is my setup. Xtra large Big Green Egg, Jotisserie and offset coals on either side with a drip tray from a Weber grill set… Use what you have is the lesson here. I do coals at the front and the back of the rotisserie but none directly underneath and this gives me the best indirect but still kind of direct heat that I’m looking for and prevents flair ups from burning our chicken. (you can see this in the video)

3. Spin that sucker hot! 375 - 400 for 50 minutes. I check after 25, and 40 minutes. Pull when a quick read thermometer reads 155-160 in the deepest part of the breast closest to the middle of the bird. It’s fine if the legs get a bit hotter in the 175-180 range.

4. Remove and set on a clean tray and tent with foil for at least 10 minutes while you get the rest of your sides put together and then slice or pull and serve this beautiful bird. Don’t forget the skin. That’s where we put all the flavor.

5. Save the bones once you’re done by wrapping in foil and freezing. These will go in some chicken stock in the future. Stretch that dollar and you deserve better than store bought stock anyway!