Caught my raised bed rotisserie chicken halfway on fire last Sunday

I was out back near the fence at my place in Austin trying to slow cook a bird over some oak coals, but I forgot to trim the fat cap and the drippings ignited a grease flare that torched the skin black, so I yanked it off and finished it in the kitchen oven, but has anyone ever salvaged a half burnt bird on a rotisserie spit?

3 comments

3 Comments

torres.riley19d ago

...and I swear I read somewhere that a guy who does competition BBQ actually likes a little bit of char on his chicken because the bitterness cuts through the fat. So I scraped off the really black parts, let it rest with some butter and fresh lime, and honestly it was still pretty good, just not my best work. Might be worth a try if you're sitting there staring at a half burnt bird and feeling bad about wasting it.

adam18619d ago

Char’s underrated. Lime and butter probably saved it.

charlie19819d ago

Dude I've been there, that sinking feeling when you pull off too much char is the worst.