How do you build flavor when you are grilling and smoking? It starts at the beginning, but it should continue through the whole cooking process. Most barbecue enthusiasts know how to season their food before grilling or smoking. You might add sauce, or a glaze, or reapply seasoning at the end. What can you do to boost flavor while grilling or smoking? Use a spray or a spritz.
Developing flavor takes place throughout the cooking process. I have been using a spray bottle when I smoke roast wings, smoke a brisket, or rotisserie a whole chicken. Most people don’t put much thought into what is in their spray bottle, but Spritz King did.
What’s in the Bottle? The Ingredients Behind Spritz King
I introduced Planet Barbecue to Spritz King in two previous blog posts “Smoking Brisket Like a pro with Spritz King,” and “Three Alarm Grilled Shrimp Recipe with Spritz King Chipotle Grilling Spray.”
Spritz King was developed by food professionals in Portland, Oregon. They created this cool product through hours of sampling, testing, tasting, and cooking and it is a must have for novice and expert grill and barbecue cooks. Their spritz was created using premium ingredients without artificial flavors or fillers. Spritz King ensures a rich and true flavor by steeping dry ingredients in the liquids and immediately hot filling in high-quality glass bottles.
Spritz King developed the ideal ratio of ingredients to maximize the Maillard reaction that boosts caramelization, enhances the flavor of your food, and maintains moisture when smoking and grilling. Their flavorful culinary basting spray is ideal for smoking, and grilling meats and vegetables, and can even be used on the food you put in your air fryer. In addition to elevating your cooking, the Spritz King is less messy than using a basting brush, is less wasteful, and eliminates the risk of cross-contamination.
Spritz King offers two varieties of Spritz, Original (sweet and savory) and Chipotle (smoky and spicy). Here I will share how I used the Original Spritz King for rotisserie chicken.
Setting Up Your Grill for Rotisserie Chicken
Rotisserie chicken is a staple at my house. My wife and I like it since it is easy to make, requires minimal supervision, there are leftovers, and it is delicious. I like to mix up the seasonings when I make rotisserie chicken to keep it interesting. I selected a traditional barbecue rub for the chicken today since it would pair well with the Original (sweet and savory) Spritz King.
I ignited a chimney starter full of charcoal. Once the coals were hot, I set-up my kettle grill for indirect grilling and attached the rotisserie ring.
I started by removing the giblets from the chicken and wiping out the inside cavity. I used paper towels to dry the outside of the chicken. Next, I used the Spritz King as a binder for the barbecue rub. After spritzing the chicken, I generously seasoned the chicken with my homemade barbecue rub. Once the chicken was ready, I ran the rotisserie spit through the side of the chicken. I used a wireless thermometer to track the temperature of the chicken and the grill.
The chicken and spit were placed on the rotisserie ring, and I turned on the motor and placed the cover on the grill. I started to spritz the chicken after about 45 minutes on the rotisserie. The chicken was starting to crisp up and develop a mahogany color due to the barbecue rub.
I continued to spritz every 15 minutes until the chicken reached an internal temperature of 165 on the wireless thermometer. The total cooking time was an hour and a half. I added charcoal an hour into the cook to keep an even temperature until the chicken finished cooking. I let the chicken rest and then it was time to carve it up for dinner.
The Results
The combination of the barbecue rub, and the Original Spritz King created a stunning dark mahogany color on outside of the chicken. I enjoyed the contrast between the crispy skin outside and the juicy inside of the chicken. The crispy chicken skin was so tasty due to the rub and the Spritz King. The Spritz King kept the chicken from drying out from the high heat of the rotisserie and added more flavor than my usual spray bottle. The chicken breast was succulent and flavorful, and the wings had the perfectly crispy. I also smoke-roasted potatoes and carrots to serve with the rotisserie chicken. I even used the Original Spritz King on my ranch seasoned potatoes to boost the flavor. How will you use the Spritz King to evaluate the flavor of your food?
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