AA BATTERY powered rotisserie charcoal chicken on the 'BUNNINGS SPIT' скачать в хорошем качестве

AA BATTERY powered rotisserie charcoal chicken on the 'BUNNINGS SPIT'

Have you got the craving for some chicken? A craving that can't be satisfied by the likes of KFC? You need charcoal chicken. That juicy, smokey taste, with a crispy exterior and a succulent interior. If this sounds like you, come join the Smoke and Dagger crew (with special guest Mr. Dorn!) for a masterclass in rotisserie chicken. Step 1 - Stuffing prep part 1: Gather ingredients (onion, garlic, bacon, herbs, and bread) Finely dice an onion Finely chop garlic Chuck the onion and garlic in a bowl, ready for step 2 Step 2 - Pit prep and fry up: Light a charcoal chimney (or your preferred method) Place the lit charcoal in your spit roaster and add a few extra pieces of charcoal Heat the skillet with duck fat (or your oil of choice) Fry the onion and garlic in a skillet Grill the bacon Step 3 - Stuffing prep part 2: Dice your bacon Finely chop mixed herbs of your choosing (green stuff is good for you, ok?) Chuck everything into a bowl Grab the bread and slice into 3-4 slices per chicken Remove the crusts (these make for a delicious pit-master snack!) Roughly chop the bread into pieces Combine the bread with the rest of the ingredients in the bowl Step 4 - The bird: Shove the stuffing into the bird and Close it off with water-soaked skewers (or similar, as long as they are soaked to prevent burning) Truss the bird by: 1. Cutting a length of twine (approximately 4x the length of a chicken) 2. Place twine under the wings (wings can be tucked or untucked, your choice) and drawback towards the legs 3. Cross the twine and do a loop around each leg 4. Place tension on both ends of the twine to bring the legs close enough to tie a knot Apply duck fat to the bird (or your oil of choice) Season with a dry rub of your choosing Step 5 - The spit: Skewer the chicken on the rotisserie, clamping down as required Adding additional dry rub once spinning Adjust spit height and charcoal amounts accordingly Add some smoking wood and cook for approximately 2 hours, or until 75C (165F) Chapters: 0:00 Intro 0:12 Introducing Mr Dorn! 1:38 Stuffing Prep 3:11 Spit Prep 4:03 Bit of Sizzle Action 4:39 Bird Prep 8:43 Blindfolding 10:43 Spit Time 12:12 Blind Taste Test Enjoy!!