Recently discovered Kenji Lope Best Southern Style Chicken Parmegiano and his Best Red Italian sauce simmered in oven for 6 hours.
I thought it was one of the best chicken recipes.
I looked up Keller’s Brine prep , I did not see proportions of the brine ingredient , perhaps you can advise proportion ?
In addition, what temp should I use for the grill since I do not have a rotisserie indoor but i do have a MAK pellet smoker and I have a rotisserie in my infra red grill. However, the temp in the infra red grill is not calibrated by degrees but the rotary dial ranges from low to high.
I have only used the rotisserie once since I purchased it , Thanksgiving Turkey on a frigid east coast weather which took hours, many trips of running out to the porch to check the chicken and was quite unhappy with the result because of flare ups, from the dripping fat into the ceramic. Thought it was not worth the effort and propane used for that many hours.
I will try chicken as it is smaller and hopefully, will not take that long,will not cause flare up as it is drier and I will be able to place a sheet pan under with potatoes and rosemary , veg to base fat dripping, if you think my rotisserie will work .
PS when rotisserie is being used, there is also heat coming from the side of the unit aside from the ceramic on the bottom of the grill.
Ideally, an Argentina inspired grillwork’s aside grill would fit the menu without all the hassle of cleaning up. That is my wish list.
http://www.grillworksusa.com/products/the-grillworks-36-asador
Thanks.
