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How to cook Rotisserie Chicken on Napoleon Prestige Pro 500
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- เผยแพร่เมื่อ 15 พ.ย. 2016
- How to cook a rotisserie chicken on the Napoleon Prestige Pro 500 gas grill.
Medium chicken on rotisserie, tied with butcher twine, seasoned with Chupacabra Season-All/Rub, cooked with only rear burner for 30 minutes then with two bottom/side burners for 20 minutes. Final finish temperature of 168 in breast and 178 in thigh.
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Chupacabra Seasonings: www.2gringoschu...
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you looks like a happy guy with a happy bbq chicken good work man.
That's an understatement. It did cook some awesome chicken.
Awesome, getting ready to try this on my Napoleon 665 tomorrow. Have to shovel the snow to get to the grill.
Let us know how it turns out. Thanks for watching.
@@RashleysBorderQue turned out awesome, juicy and tender
@@jebb3914 Glad to hear it. I want to build rotisseries into all of my grills. Thanks for letting me know how it worked out.
Well done, my man!
Thanks for watching.
Sweet grill
Thanks for watching.
Boy does that look good!
North1867 Thanks, it was good. The rear burner does a nice job with rotisserie chicken.
Great video and the bird came out great! One recommendation tho-might want to move the propane torch off the window sill and store it a little further away from your grill!
Thanks for the tip! Dirt dobbers filled up the torch tube and I ruined the igniter trying to dig it out. It's gone now. LOL
great video I just got a napoleon and about to do my first rotisserie chicken
Thats awesome. I think the rotisserie chicken on the Napoleon is just about my favorite cook on that grill. Thanks for watching and commenting.
Nice lookin Bird! Love the grill!
Tom Horsman Thanks, this thing really shines with anything rotisserie.
Thank you man. Very helpful.
You're welcome!
That chicken looks really good, Randy! I have a Napoleon 500 in my future once we get to Black Friday. Nothing wrong with my older Weber Genesis but the upgrade will be good. One of my friends has already put dibs on the Weber. LOL
Your friend will be getting a good pit. You will be getting an awesome pit/grill. Enjoy and Thanks for watching.
Nice job!!!
Thanks for the visit
Great video!
Thank you and thanks for watching.
I have tried the injection it makes mushy areas where the injection pools and flavor is not great. anyway sure enjoy your videos.
I have noticed the same in some turkeys I have injected. Thanks for the input.
Skin is burned. Turn it to low on the back burner after it is slightly brown. no need to turn on any main burners.
@@bigdchi Thanks for watching and the suggestion.
Looks fantastic. When you turned the bottom side burners on after 30 minutes, did you still have the rear burner on at the same time for the last 20 minutes, or just the side burners?
Sorry, but I really don't remember. If your chicken internal temp is close just run the back burner. If you still have a ways to go run the left and right burners to keep the overall pit temp up.
@@RashleysBorderQue I would look at the skin doneness and adjust the heat to the areas that need more caramelization. Randy's comment is good, too.
Looks like you’re missing the spit rollers and that is why it keeps jerking as it turns
@@Cmikul25g Thanks for watching
Hey Randy great vid!! I just did my first rotisserie chicken with chupacarbra rub this weekend on my prestige pro 500 after watching this. It was fantastic!
Have you got any plans to do any more cooks with the rotisserie on the napoleon? Maybe a pork loin or or some beef?
Keep up the good work! ;-)
Unfortunately no. This was a demo unit from the local store and it has gone back to the store. I do already have a video of a beef tender loin. Here is a link to that. th-cam.com/video/O_CoIONskZI/w-d-xo.html
And here is a link to the Napoleon Play list. th-cam.com/play/PLSeTJ9zeo1Ky-sc0uNwrWfWsZQg_LCp_B.html
Oh that's a shame. Thanks for the links though Randy, I'll check out all your other vids on the Napoleon! 👍
Watching your review on this grill was the reason I went for the pro 500 in the first place. I've had it just over a month now and absolutely no regrets! I love cooking on it! Thanks again!
You are quite welcome my friend. That rotisserie has tons of possibilities.
I'm curious if you have ever brined a chicken and tried the rotisserie? I have never been able to get a nice skin with a brined bird, but with the rotisserie it might have a chance.
No, I haven't. I would think that the infrared burner at the back would give you your best chance at good skin texture. As you know, good bite through skin requires a high heat. Sorry I can't give a definite answer as I didn't try it on brined chicken and no longer have this grill. Thanks for watching and for the question.
Can you put 2 chickens at the same time?
@@adaguilarh I’m not sure. I never tried and don’t have this grill anymore. Thanks for the question.
What brand are your gloves? Do they protect you from heat as well? Thank you.
Hi Colleen, thanks for watching. I am not sure of the brand, they were a gift from a fellow youtuber. No, they do not protect from heat.
Dang Randy that looks really good. That back burner did the trick. Question for you. how does resturants and even Albertson or walmart get the flavor down into the breast meat and thighs. I can cook a good looking juicy bird but the meat is always bland. brine ? what's your thoughts.
Thanks for watching. I have found the same thing. Our local grocery gets the flavor all the way through their rotisserie chicken. My thoughts are brine or injection. I am going to try that some day soon and see how it works out.
How you liking that grill these days?
Thanks for watching. I actually liked the grill BUT no longer have it. The Napoleon was just a demo unit to try out and to make some videos showcasing that grill.
@@RashleysBorderQue how do u compare it to what you have now?
What do you have now?
Thanks
I have a Yoder YS640 pellet grill and a PK-TX charcoal grill. I prefer the wood flavor of charcoal or pellets. I did like the gas grill but missed the wood flavor. It is a personal preference. If the wood flavor is not that important to you the Napoleon grill is an excellent choice and wood smoke can be added via an Amaze n smoke tube or by making a wood packet from foil.
Did you cut rear burner at 30 min?
Roberto Michienzi I really don’t remember. I think I turned it down when I lit the bottom burners. Main thing is to turn it down or off so you don’t burn the outside. Thanks for watching.
@@RashleysBorderQue How long did it take overall, approx?
Carved like a cave man!
Uggggh.
No washing of that raw bird? I'm out.
Center for Disease Control says DO NOT WASH CHICKEN. www.cdc.gov/foodsafety/chicken.html?CDC_AA_refVal=https%3A%2F%2Fwww.cdc.gov%2Ffeatures%2Fsalmonellachicken%2Findex.html
@@RashleysBorderQue never wash poultry. It can spread bacteria. You can pat it dry with a paper towel before brining and or rubbing.
Thank you man. Very helpful.
Glad it helped