Hey Tom, I like them both. However, I gotta say that the easiest and tastiest turkey I’ve made in the last decade is a spatchcock turkey on the old Pitboss!!! Keep on Grillin and Thanks for the great content!! I love your videos!
Looks good, Tom. What did you end up doing with the pulled chicken? Sandwiches? Chicken Salad? Just chicken? Looking forward to seeing a spice pantry video if it's on the docket. I know the Mortons is up there but interested to see your lineup!
Hi Tom, I have a smaller version of the Monument with the rotisserie and I'm going to do a chicken this weekend by golly. Nice grill. Mine gets super hot.
Hey Mr. Tom, great looking chicken. I've got a question about the spices as you alluded to having that lawrys for a while. I was curious to know if you keep your seasonings past expiration cause I seem to have a hard time throwing it away after hitting its deadline. Especially if I think it's still good.
Either method will produce great chicken. As another commentor pointed out, you need more equipment to do it on a rotisserie. If there was nothing else you used it for, that Meater+ would be perfect when cooking with a rotisserie. It will give you the ambient temp at the bird and real time internal temp without concern for wires.
Tom those look awesome! But. Spactcock chicken has more flavor! The dipping creat smoke for the chicken! Still another great video Tom!! Thumbs up! Again
Like your videos. I wish I had space for more than 1 grill! I've debated getting a rotisserie for my MB 560. I think there's value in it for a typical grill but I wonder with a fan if it helps much.
@@TomHorsmanAmateurBBQ Yup, just did some boneless chicken breasts on the grill tonight. One part 160, the other part higher for sure. Turned out dry even though I marinated them. Even pounded them down. Arrrrggg. Didn’t want to spend the time to do the whole indirect thing, but should’ve.
Hey Tom, I like them both. However, I gotta say that the easiest and tastiest turkey I’ve made in the last decade is a spatchcock turkey on the old Pitboss!!!
Keep on Grillin and Thanks for the great content!! I love your videos!
Thanks for Watching Mr Schultz!
The rod is only rated for 11 pounds. It looks really good.
Thanks for Watching Big Lew!
Looks good, Tom. What did you end up doing with the pulled chicken? Sandwiches? Chicken Salad? Just chicken? Looking forward to seeing a spice pantry video if it's on the docket. I know the Mortons is up there but interested to see your lineup!
Thanks for watching Brandon! Mashed potatoes with gravy with the chicken! Oh man!
Thanks for your reviewing! 10/10 Best cooking 😊
Thanks for watching!
Hi Tom, I have a smaller version of the Monument with the rotisserie and I'm going to do a chicken this weekend by golly. Nice grill. Mine gets super hot.
Thanks for Watching! It does get hot!
I like both. Spatchcocked and indirect on the the Webber. Or rotisserie on the Char- Broil. I lean towards the flavor of lump charcoal.
Thanks for Watching Frank! Appreciate the feedback
Hey Mr. Tom, great looking chicken. I've got a question about the spices as you alluded to having that lawrys for a while. I was curious to know if you keep your seasonings past expiration cause I seem to have a hard time throwing it away after hitting its deadline. Especially if I think it's still good.
Thanks for watching Chris! I didn’t realize that spices expired, that may only be for purchase purposes
Tom you might be able to fit four chicken’s on the spit but, can the motor handle that much weight?
Thanks for Watching Kevin! Good question, more concerned with the spit rod handling the weight
Hi Tom don't know if you have had Montreal Chicken rub. It is good. Thanks
Thanks for watching Wayne! I’ll look into it, Thanks
Either method will produce great chicken. As another commentor pointed out, you need more equipment to do it on a rotisserie. If there was nothing else you used it for, that Meater+ would be perfect when cooking with a rotisserie. It will give you the ambient temp at the bird and real time internal temp without concern for wires.
Thanks for watching Ted! Yup I agree
Maybe consider adding a smoke tube in your grill to add more flavor. Good work 👏
Thanks for Watching David! I have in the past, thanks for the feedback
Tom those look awesome! But. Spactcock chicken has more flavor! The dipping creat smoke for the chicken! Still another great video Tom!! Thumbs up! Again
Thanks for Watching Jim! It’s hard to say for me, but they both turn out great
Great job Tom, I love using the rotisserie on my Weber 👍👍👍
Thanks for Watching! Had one years and years ago, loved it also
Thanks!
Thanks Ted!!! Appreciate the Support!!!
Like your videos. I wish I had space for more than 1 grill! I've debated getting a rotisserie for my MB 560. I think there's value in it for a typical grill but I wonder with a fan if it helps much.
Thanks for Watching Mike! I think the fan would make it better
Nice cook Tom🍗🍗
Thanks for watching Eric!
Rotisserie is better by a bit, spatchcock is easier and anyone can do it without rotisserie capable devices.
Thanks for watching! Appreciate the feedback
Spatchcock all the way for me. Only because I cook on a PK so a rotisserie is not applicable.
Thanks for Watching Wayne! Ive not tried that on the PK
AWESOME
Thanks for watching!
Wait, what? 183 in the breast? Oh my!
Thanks for Watching! Lol! Had no idea it would cook that fast,,,, could’ve hid that part of the video, however I show everything
@@TomHorsmanAmateurBBQ Yup, just did some boneless chicken breasts on the grill tonight. One part 160, the other part higher for sure. Turned out dry even though I marinated them. Even pounded them down. Arrrrggg. Didn’t want to spend the time to do the whole indirect thing, but should’ve.