AA BATTERY powered rotisserie charcoal chicken on the 'BUNNINGS SPIT'
Channel: Smoke & Dagger Aussie BBQ
Date: 2022-08-04

Have you got the craving for some chicken? A craving that can't be satisfied by the likes of KFC? You need charcoal chicken. That juicy, smokey taste, with a crispy exterior and a succulent interior. If this sounds like you, come join the Smoke and Dagger crew (with special guest Mr. Dorn!) for a masterclass in rotisserie chicken.

Step 1 - Stuffing prep part 1:
- Gather ingredients (onion, garlic, bacon, herbs, and bread)
- Finely dice an onion
- Finely chop garlic
- Chuck the onion and garlic in a bowl, ready for step 2

Step 2 - Pit prep and fry up:
- Light a charcoal chimney (or your preferred method)
- Place the lit charcoal in your spit roaster and add a few extra pieces of charcoal
- Heat the skillet with duck fat (or your oil of choice)
- Fry the onion and garlic in a skillet
- Grill the bacon

Step 3 - Stuffing prep part 2:
- Dice your bacon
- Finely chop mixed herbs of your choosing (green stuff is good for you, ok?)
- Chuck everything into a bowl
- Grab the bread and slice into 3-4 slices per chicken
- Remove the crusts (these make for a delicious pit-master snack!)
- Roughly chop the bread into pieces
- Combine the bread with the rest of the ingredients in the bowl

Step 4 - The bird:
- Shove the stuffing into the bird and 
- Close it off with water-soaked skewers (or similar, as long as they are soaked to prevent burning)
- Truss the bird by:
1. Cutting a length of twine (approximately 4x the length of a chicken)
2. Place twine under the wings (wings can be tucked or untucked, your choice) and drawback towards the legs
3. Cross the twine and do a loop around each leg
4. Place tension on both ends of the twine to bring the legs close enough to tie a knot
- Apply duck fat to the bird (or your oil of choice)
- Season with a dry rub of your choosing

Step 5 - The spit:
- Skewer the chicken on the rotisserie, clamping down as required
- Adding additional dry rub once spinning
- Adjust spit height and charcoal amounts accordingly
- Add some smoking wood and cook for approximately 2 hours, or until 75C (165F)

Chapters:
0:00 Intro
0:12 Introducing Mr Dorn!
1:38 Stuffing Prep
3:11 Spit Prep
4:03 Bit of Sizzle Action
4:39 Bird Prep
8:43 Blindfolding
10:43 Spit Time
12:12 Blind Taste Test

Enjoy!!