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KismetKamado

Peri Peri Roti Chicken

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Can’t stop playing with the Rotisserie on the KK. Too much fun....

 

Peri Peri chicken today. 

 

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Rubbed the chicken with the paste and seasoned with the rub.  Then on to the grill. 

 

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And we’re cooking....

 

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And cooking....

 

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And cooking....D1A2FCD7-7AC9-41DD-B710-60C231E4E3AC.thumb.jpeg.535dbd048341d63df2a3a34cf4858e47.jpeg

 

Pulled and ready to pluck the meat off this bird. Not sure what I will do with it yet, but it was super tasty when I sampled a bit. 

 

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@T Yelta

 

Here’s some pics for you. 

 

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Spring loaded plate on left hand side to let you get the rod in. 

 

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Right hand side sits in a little socket / coupling.  Rod doesn’t go all the way though. 

 

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Motor shaft fits into the other side of the socket / coupling to turn the rod. 

 

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30 minutes ago, Bgosnell151 said:

You really need to stop posting pics of you KK so I can focus on the amazing food you put out!!!

How would the peri peri compare to jerk seasoning?

 

The citrus notes in the Peri Peri give it a really bright and fresh flavor. It’s like the perky cheerleader version of jerk. 

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28 minutes ago, SmoovD said:

Very nice. Peri Peri bird is one of my favorites. So tasty. Yours looks delicious.

 

Thanks, it was quite tasty!  Worked out really good with both the paste and dry rub. I was too concerned with getting it in the rod to do a very good job seasoning under the skin. I definitely need to remember that next time. 

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Wonderful looking chicken KK! Love the color. I love using my rotisserie. I have and older one for my Weber gasser and a joetisserie for my Kamado Joe as well. Since I got my kamado the Weber one doesn't get much use anymore. I have to say they are worth every penny that they cost.

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33 minutes ago, Ron5850 said:

Wonderful looking chicken KK! Love the color. I love using my rotisserie. I have and older one for my Weber gasser and a joetisserie for my Kamado Joe as well. Since I got my kamado the Weber one doesn't get much use anymore. I have to say they are worth every penny that they cost.

 

Thanks, Ron!  

 

I wasn’t overly excited about the rotisserie at first.  Liking it more than I thought I would.  Just need more practice on getting things on and balanced - that seems to be the tricky part. 

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