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Been a while since I did a rotating birdie. It was as good as it looks! BBQ season is fast approaching, if you don’t have a kettle bbq, go get your @proqsmokers Rodeo kettle bbq now! 🔥🔥🔥oh, and a bag of @heatbeads_uk charcoal briquettes to fuel it! 🔥🔥🔥 #rotisseriechicken #rotisserie #kettlebbq #bbq #instafood
Been a while since I did a rotating birdie. It was as good as it looks! BBQ season is fast approaching, if you don’t have a kettle bbq, go get your @proqsmokers Rodeo kettle bbq now! 🔥🔥🔥oh, and a bag of @heatbeads_uk charcoal briquettes to fuel it! 🔥🔥🔥 #rotisseriechicken #rotisserie #kettlebbq #bbq #instafood
This is not just grilled chicken. This is fire-kissed authority. 📍 @overthefirecooking, USA 🇺🇸 Bite & Rate 🔥 Smoked, deeply caramelized chicken quarters finished with what looks like a creamy herb sauce — probably an avocado-lime or cilantro crema judging by the texture and color. The char is confident, not timid. That dark crust tells you this bird met real flame, not polite indoor heat. Let’s talk technique for a second. Over-the-fire cooking isn’t about rushing. It’s about patience, heat control, and fat rendering slowly over live embers. That blistered skin? That’s controlled aggression. The inside stays juicy while the outside builds layers of smoke, spice, and caramelization. The drizzle on top softens the punch of the fire with a cooling contrast. Smart move. Smoke + fat + acid = balance. And balance is everything. Wooden board presentation? Rustic, primal, straight to the point. No nonsense. Just protein and flame. 🔥 Rating: 8.7/10 Strong execution. I’d maybe push a touch more acidity in the sauce for lift — but we’re in serious territory here. Would you go classic BBQ glaze or keep it herb-crema style? 🎵 Music suggestion: “Back in Black” – AC/DC #grilledchicken #livefirecooking #bbqlovers #smokedmeat #foodie🔥
This is not just grilled chicken. This is fire-kissed authority. 📍 @overthefirecooking, USA 🇺🇸 Bite & Rate 🔥 Smoked, deeply caramelized chicken quarters finished with what looks like a creamy herb sauce — probably an avocado-lime or cilantro crema judging by the texture and color. The char is confident, not timid. That dark crust tells you this bird met real flame, not polite indoor heat. Let’s talk technique for a second. Over-the-fire cooking isn’t about rushing. It’s about patience, heat control, and fat rendering slowly over live embers. That blistered skin? That’s controlled aggression. The inside stays juicy while the outside builds layers of smoke, spice, and caramelization. The drizzle on top softens the punch of the fire with a cooling contrast. Smart move. Smoke + fat + acid = balance. And balance is everything. Wooden board presentation? Rustic, primal, straight to the point. No nonsense. Just protein and flame. 🔥 Rating: 8.7/10 Strong execution. I’d maybe push a touch more acidity in the sauce for lift — but we’re in serious territory here. Would you go classic BBQ glaze or keep it herb-crema style? 🎵 Music suggestion: “Back in Black” – AC/DC #grilledchicken #livefirecooking #bbqlovers #smokedmeat #foodie🔥
I love rotisserie chicken and when it’s cooked over live fire it’s even better! This kiln dried wood from @cutting.edge.firewood makes it easier. 🪵🔥 #grilling #chicken #hookedonbbq
I love rotisserie chicken and when it’s cooked over live fire it’s even better! This kiln dried wood from @cutting.edge.firewood makes it easier. 🪵🔥 #grilling #chicken #hookedonbbq
PIRI PIRI glazed rotisserie chicken cooked at part of the General bbq class @jmsbbqschoool #bbqschool #rotisserie #smokedchicken #kamadojoe
PIRI PIRI glazed rotisserie chicken cooked at part of the General bbq class @jmsbbqschoool #bbqschool #rotisserie #smokedchicken #kamadojoe
Rotisserie chicken on the @webergrills 👌
Rotisserie chicken on the @webergrills 👌
There’s nothing fancy about this one—just hot charcoal embers, a few chunks of smoky hardwood, and chicken cooked the way it should be: directly over the fire. These open-pit style quarters are seasoned bold, slowly crisped over live coals, then brushed with barbecue sauce to caramelize into that sticky, smoky finish. Ingredients 4–6 chicken leg quarters 2 tbsp avocado oil (binder) Your favorite barbecue seasoning Your favorite barbecue sauce Light the Primo Ceramic Grill for direct cooking—no deflector—building a bed of hot charcoal embers with a couple chunks of hardwood for smoke. Pat the chicken dry, coat lightly with avocado oil, and season generously with your favorite barbecue seasoning. Grill over medium direct heat, turning every 6–8 minutes to evenly crisp the skin and render the fat, about 30–40 minutes total. During the final few minutes, brush with your favorite barbecue sauce and continue turning until the sauce caramelizes into a sticky glaze and the chicken reaches about 162°F. Rest briefly, then serve hot straight off the fire.
There’s nothing fancy about this one—just hot charcoal embers, a few chunks of smoky hardwood, and chicken cooked the way it should be: directly over the fire. These open-pit style quarters are seasoned bold, slowly crisped over live coals, then brushed with barbecue sauce to caramelize into that sticky, smoky finish. Ingredients 4–6 chicken leg quarters 2 tbsp avocado oil (binder) Your favorite barbecue seasoning Your favorite barbecue sauce Light the Primo Ceramic Grill for direct cooking—no deflector—building a bed of hot charcoal embers with a couple chunks of hardwood for smoke. Pat the chicken dry, coat lightly with avocado oil, and season generously with your favorite barbecue seasoning. Grill over medium direct heat, turning every 6–8 minutes to evenly crisp the skin and render the fat, about 30–40 minutes total. During the final few minutes, brush with your favorite barbecue sauce and continue turning until the sauce caramelizes into a sticky glaze and the chicken reaches about 162°F. Rest briefly, then serve hot straight off the fire.
I smoked the juiciest chicken quarters! #cooking #bbq #chicken #offsetsmoker
I smoked the juiciest chicken quarters! #cooking #bbq #chicken #offsetsmoker
Something cool from the Gōdfȳr test kitchen back when we ran The Riverside Barbecue School. The burnt onions make their way onto a lot of our menus, but it’s been a while since we’ve let them cook in the drippings from a rotisserie chicken. I think it’s time to break out the rotisserie again and have a play with some other fatty meats!
Something cool from the Gōdfȳr test kitchen back when we ran The Riverside Barbecue School. The burnt onions make their way onto a lot of our menus, but it’s been a while since we’ve let them cook in the drippings from a rotisserie chicken. I think it’s time to break out the rotisserie again and have a play with some other fatty meats!
Cherry smoked rotisserie chicken. Cooked on the @kamadojoeuk with @globaltic_uk Hex briquettes. Add a couple of chunks of cherry wood and you’ll not only give the chicken a delicate smoke but add some lovely colour. I got this top tip from @love2bbquk 🙌🏻 back in 2017. #ukbbq #barbecue
Cherry smoked rotisserie chicken. Cooked on the @kamadojoeuk with @globaltic_uk Hex briquettes. Add a couple of chunks of cherry wood and you’ll not only give the chicken a delicate smoke but add some lovely colour. I got this top tip from @love2bbquk 🙌🏻 back in 2017. #ukbbq #barbecue
Some grills cook food. Others create an experience 🔥
Some grills cook food. Others create an experience 🔥
🔥#1 ROTISSERIE for your kettle grill is…YES, The #KankaGrill 🍗 EVERYTHING tastes BETTER 😍⁠ 📷: @simplified_goodeats ⁠ ⁠ #bbq #food #foodporn #barbecue #foodie #grill #instafood #meat #churrasco #beef #bbqlovers #bbqlife #grilling #bbqporn #brisket #steak #ribs #barbeque #delicious #foodstagram #meatlover #dinner #yummy #carne #smoked #chicken #picanha #friedchicken⁠
🔥#1 ROTISSERIE for your kettle grill is…YES, The #KankaGrill 🍗 EVERYTHING tastes BETTER 😍⁠ 📷: @simplified_goodeats ⁠ ⁠ #bbq #food #foodporn #barbecue #foodie #grill #instafood #meat #churrasco #beef #bbqlovers #bbqlife #grilling #bbqporn #brisket #steak #ribs #barbeque #delicious #foodstagram #meatlover #dinner #yummy #carne #smoked #chicken #picanha #friedchicken⁠
If I had a quarter for every quarter I’ve cooked….I’d have hella quarters. 🍗🍗🍗 #HomeCooking #SmokedChicken #PitBarrel #Smoker #BBQ
If I had a quarter for every quarter I’ve cooked….I’d have hella quarters. 🍗🍗🍗 #HomeCooking #SmokedChicken #PitBarrel #Smoker #BBQ
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