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Chicken rotisseri then grill?

post #1 of 9
Thread Starter 
I have to grill for 100 people in a few weeks. We're having grilled porkshops, chicken and steak. Needless to say, the grill will be busy. Has anyone ever purchased rotisseri chicken from the store, then put it on the grill for the grill marks and the charcoal flavor? If so, how did it do? Trying to save some time here.
post #2 of 9
I'm not going to lie to you. As a chicken presentation it's a bad idea. Rotisserie chicken from commercial sources is invariably overcooked to begin with. Reheating them on the grill isn't going to help.

Under similar circumstances to yours, I've brined and cooked the chickens first; then held and served them warm (as opposed to hot). Chicken tastes better that way. But that may still be too much stress on you and your facilities.

You're doing a party for 100 and you can only do what you can do. Assuming you're not doing this for money, some shortcuts are necessary. If you can't cook and hold the chicken yourself -- then yes, buy them cooked. Since it's a large enough order that you'll have to call in advance, somewhere around 2 doz birds, you may be able to specify that the birds be cooked to their minimum safe temperature.

Good luck with your party,
post #3 of 9
Thread Starter 


My husband also thought it was great idea in order to save time but a bad idea on serving and taste. I sort of agreed but want to enjoy my time that and not have to cook all day. The brine...could you give me some pointers on it?
post #4 of 9
There are a couple of good poultry stores in my area, and both of them, with a little notice, will prepare their rotisserie chicken to customer specification. If you go the prepared chicken route, maybe the birds can be made to your requirements and preferences. Just a thought ...

post #5 of 9
Brining is a way of getting salt and moisture into poultry and fish, so that when it cooks, it holds some of the extra moisture. Obviously, this makes
the flesh a lot more resistant to drying out.

You can use the brining process to introduce other flavors as well, it's very efficient at transferring them to the meat because the salt, sugar and acid used supercharge the chemical processes of diffusion and osmosis. If you don't remember your Jr. High biology, osmosis is simply diffusion across a membrane -- like a cell wall.

A "standard" brine is 1 cup of table salt, 1 cup of sugar and 1 cup of vinegar dissolved, per gallon of water. This is both too strong and too dull for your purposes.

I'd suggest bringing a gallon of water to a boil, adding 2 onions, quartered, a half cup of table salt and a cup of brown sugar, then removing it from the flame. Squeeze two oranges and 4 lemons into the water, and afterwards throw the squeezed fruit into the water. When the brine is cool, add a cup of white wine or vermouth. Each gallon of water will handle about four chickens already cut in pieces. I'm guessing you're going to want about two dozen chickens. That means multiplying the recipe by 6.

After making the brine, the pieces should soak for between four and 12 hours before being thoroughly dried (but not rinsed) and held, very dry in the refrigerator. They can be held outside the brine for a couple of days before cooking.

You'll notice that the dry chickens have a slightly tacky coating -- it's normal, a good thing, and called a pellicle. This tackiness helps hold dry rub to the meat.

Another brine I like a lot for party chicken is salted buttermilk mixed 50/50 with regular limeade. Again, about 1/2 cup of salt for every gallon of liquid. And, if you're of a mind, 1/2 cup of tequila. You'll need to brine the chicken overnight, and stir a few times, for this one to work its magic because the salt will take forever to dissolve. This marinade will give you a very tender as well as a very tasty and moist bird.

Season and grill the chicken in whatever way you like.

post #6 of 9
Thread Starter 
Wow! Thanks for all the information!! I think I'll brine and grill some for a trial run next weekend.I think I'll try both ways and see which I like best.You know your stuff.:lips:
post #7 of 9
Let's hope so. Getting off the subject of men with heads way too big for their hat size, I forgot to mention that you'll want to reduce the amount of salt you use in your dry rub, as the chicken already will have been salted by the brines. Cut down to nearly none. You'll already have some salt as (what modern chefs call) a flavor layer. You can layer more on later, but you sure can't take it out.

If you need rub or sauce recipes let me know.

Thanks for the compliment,

PS Do me a favor and take a look at my blog. BDL
post #8 of 9
Dont buy cooked, BDL is right the Rotis chickens are all overcooked. As he says marinate whatever seasoning you like. If you have limited grill space what I would do is mark and cook all chicken prior, keep it hot in an oven or alto sham on a hold temperature. Dont wait till they want to eat to start or you will get killed. Then you can concentrate on chops and steaks.Remember when you put all that food on a grill you will cool it down quite a bit I hope the thing has sufficient BTU power to bounce back or you have large enough grills.
post #9 of 9
There have been a few discussions this past summer about grilled chicken, but you've gotten some good advice about that. Now, what about the pork chops? I don't know what sort of facilities, timetable, budget, etc. are involved here, so I'll make some general suggestions that may or may not be appropriate in this case.

Like chicken, leaner cuts of pork can benefit from a good brining before hitting the grill. Buttermilk is great stuff for chicken, I'd tend to avoid it when it comes to pork. Citrus, garlic, rosemary, brown sugar, caraway, cilantro, allspice, chiles, molasses, apple juice, lemongrass, soy sauce are all flavors that can go well with pork - not all at once mind you, depends on whether you want to go with an Asian, Mediterranean, Caribbean, Baltic, southern bbq or whatever influence. To make it easier on yourself, you may want to do the chicken and the pork in a similar style so that just one or two sauces on the side will work for both meats. Or go crazy and have a traditional red Q sauce, an Alabama white, a Carolina vinegar, teriyaki, a South American chimichurra, a Jamacain Jerk, ....

One thought on the pork is to buy whole loin cuts and not individual chops. Brine the whole pork chunks overnight. You could oven roast the pork beforehand to about halfway done, then slice off 'chops' and finish on the grill. Keep the pork, and the other meats, for that matter, out of the danger zone as much as possible during such preperation.

The biggest problem with both the pork and chicken is ending up with servings that are overly done and crusty on the outside, but still undercooked internally. Beef steaks, though, benefit from such treatment, assuming they are decent cuts.

Good luck with the endeavor.

Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
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