“How does your chicken get so flavorful?”

This is one of the first questions  asked about our BBQ.

We cook over charcoal for better flavor in our custom built rotisserie grill.  Our own special dry rub makes that wonderful flavor.

The grill is 5 foot wide and 7 feet in length and approximately 5 feet tall.  A peek inside shows all stainless steel with a chain on each side. There are sixteen sections to the chain. Each section accommodates a rack held in place between both chains by a spring. Each rack holds 12 chicken halves.

The size of the event we are cooking for tells us how many racks we will need to cook the chicken. Once we have figured how many racks are needed we then divide that amount by 16 and that gives us how many batches we have to do. Once we have those figures we put the first batch on 1/2 later the second batch goes on. Each batch takes and hour and a half to cook.

The meat rotates around the machine over the pans of charcoal and water. The water keeps the meat moist. This will turn out a moist and tender product. The chicken(even the white meat) will be moist and tender. The meat will not dry out like some meat that has been barbecued.

This should answer the Question “How do we cook such moist and flavorful meat” We’re going to be adding more detailed pictures soon, so be sure to check back or sign up or updates.