One of the problems of cooking poultry over the grill is that the outside often is done well before the center of the meat is cooked. Chicken rotisseries can help to solve this problem. The rotisserie can ensure the whole bird is cooked completely through without allowing the skin to burn.
Prepare chickens to cook by removing giblet packets from the body cavity and rinsing the bird, inside and out using cold water. Blot the skin dry using paper towels. Butter and salt can then be rubbed inside the cavity to bring out the flavor of the meat once it is cooked. Be sure to truss birds before placing over the heat. Use heatproof twine for tying drumsticks together and to ensure wings are tight against the body.
Spits of the rotisserie should have two sets of prongs used to secure the bird. Some larger spits may have two sets of prongs allowing two chickens to be cooked simultaneously. Place one set of prongs onto the spit near the handle; add the bird the long way. Center the poultry on the rotisserie and force the prongs into each end of the bird to hold the meat in place.
Adjust the temperature of the grill to approximately 325 degrees. Turn the burner directly under the bird off for cooking. Turn on the motor and close the lid.
Birds will need to be basted approximately every 20 minutes while on the grill. Melted butter or olive oil mixed with seasonings including salt and pepper provide an effective basting solution. Without basting, the skin and meat can become dry.
The size of the bird as well as the amount of time the grill lid is left open will affect the overall cooking time. If possible, keep the lid closed to retain heat. A meat thermometer is the best way to determine if the poultry is done. Cook to an internal temperature of 180 degrees. Apply barbecue sauce (if desired) approximately 20 minutes before the meal is done.
Place the cooked bird on a platter. Allow to rest ten minutes before carving in order for the juices to reabsorb into the flesh. Clean all equipment thoroughly before they are put away.
Most people find grilling dinner a great way to prevent overloading the ac system during the summer. Use of chicken rotisseries allows cooking the poultry to perfection. Skin is crispy on the outside and meat is moist and juicy on the inside. These devices provide a great addition to the cook’s tools for a perfect backyard barbecue.
Annual Chincoteague Seafood Festival
Event Name: Annual Chincoteague Seafood Festival
Number of years: 49
Date of Event: May 6, 2017
Hours: 10:00 a.m. – 4:00 p.m.
Admission Fee: $45.00 Adults, Children under 5 are free
Location: Tom’s Cove Park Campground, 8128 Beebe Rd. Chincoteague Island, VA 23336
Contact Person: Evelyn Shotwell
Address: 6733 Maddox Blvd., Chincoteague Island, VA
E-mail address: [email protected]
Website address: www.chincoteaguechamber.com
Description of Event: This event is held to promote the seafood industry on Virginia’s Eastern Shore. The festival offers fresh, local seafood and will include exciting offerings and signature dishes from local restaurants as well as old and new Eastern Shore favorites prepared by famous festival cooks, volunteers, and professionals. Indulge on little neck clams, a long-time festival staple, along with raw oysters and clams, clam fritters and strips, single fried oysters, fried fish, steamed shrimp, clam chowder, appetizers, salad bar, grilled chicken, sweet potato fries, Boardwalk fries, hush puppies, and cornbread. Beverages are included in the ticket price with beer available for purchase. There will be live entertainment and Arts and Crafts tent for everyone’s enjoyment. An Extravaganza Raffle is held with the winner receiving t-shirts, tickets, lodging, gift certificates for meals, and much more for the following year’s festival. There will also be a variety of souvenirs available for purchase. This is an advance ticketed event that is typically sold out before festival day. Order e-tickets online at www.chincoteaguechamber.com. The Chamber accepts all major credit cards and there is a $6 shipping and handling fee per order. Gates open at 10 am for admission and set-up. Appetizers served at 11 am and full menu available at 12:00 noon. Festival ends at 4:00 pm.
• NO PETS INSIDE THE FESTIVAL GROUNDS
• NO RE-ENTRY TO FESTIVAL GROUNDS AFTER NOON
• ALL FOOD MUST STAY ON FESTIVAL GROUNDS
• THE CHINCOTEAGUE SEAFOOD FESTIVAL IS HELD RAIN OR SHINE, HOWEVER IS SUBJECT TO DELAY OR RESCHEDULING. EVERY ATTEMPT WILL BE MADE TO HAVE THE FESTIVAL ON THE DATE AND TIME ADVERTISED. HOWEVER, CIRCUMSTANCES BEYOND THE CHAMBER'S CONTROL MAY REQUIRE RESCHEDULING OR DELAY. ALL SALES ARE FINAL AND NO REFUNDS WILL BE ISSUED IN SUCH CASE. UPON PURCHASE OF TICKET, YOU UNDERSTAND AND AGREE TO THESE TERMS.
Contact the Chincoteague Chamber of Commerce for details.