Most of the time I cook chicken parts on the grill. Or maybe spatchcock style in the smoker.
But today I wanted to do something different. So Rotisserie chicken it was. Simple and easy to do. I trim most of the fat, use my own rub and I always truss my bird for rotisserie cooking. This keep it from flopping around. I cook it until the thigh temp is 165° to 170°. I cook indirect so as to not burn, but still gets crispy.
This bird came out, nice and moist with good flavor. I would of liked the skin a little more crispy though.
Classic Old Fashioned Southern Pecan Pie
- 3 large eggs
- 3/4 cup granulated sugar
- 1 cup of light corn syrup
- 2 tablespoons unsalted butter, softened
- 1 heaping tablespoon all purpose flour
- 1 teaspoon vanilla extract
- 1 cup of pecans, coarsely chopped
- Preheat oven to 350 degrees. Prepare the pie crust by placing it into an un-greased, regular 9-inch glass pie plate and fluting the edges.
- Whisk the eggs together, then whisk in the sugar. Stir in the Karo syrup and the softened butter; mix well. Add the flour and the vanilla; combine well and fold in the pecans.
- Pour into unbaked pie shell and bake at 350 degrees for about 55 to 60 minutes or until a knife inserted into the center comes out clean. Shield outside edges of the pie with a pie shield or aluminum foil about halfway through cooking to prevent over browning.