[youtube https://www.youtube.com/watch?v=PlAdmfV689Q&w=580&h=385]
This video is demonstrating cooking a whole chicken on the Onlyfire Rotisserie on the Weber Kettle Grill using the Slow and Sear from Adrenaline BBQ. The chicken was brined in a solution of kosher salt, brown sugar water and a bottle of Country Red Sweet Wine from St. James Winery. The rub used was Milwaukee Iron Rub from The Spice House in Chicago.
Wine Brine Recipe
1/4 cup brown sugar
1/4 cup kosher salt
2 cups water
1 bottle of sweet red wine, we used Country Red wine by St. James Winery
Mix first three ingredients until brown sugar and kosher salt is dissolved, pour over chicken in a container and then add entire bottle of sweet red wine. Brine for 24-36 hours.
Set up rotisserie per manufactures direction and cook over hot coals at a temperature of 275-300 degrees. Cook until internal temp is between 165-170 degrees. Remove from rotisserie once cooked and let rest for 20-30 minutes before serving.
Product links:
Adrenaline BBQ: https://abcbarbecue.com/
Onlyfire Rotissierie on amazon: http://a.co/ghgKn2D
St. James Winery: https://www.stjameswinery.com/
The Spice House: www.thespiceshouse.com
Contact us @ badbeastbarbecue@yahoo.com
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