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| Cookin it Up! Chili, steak marinades, desserts, cookout favorites, etc....FOOD!!! |
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05-27-2008, 07:11 PM
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Apples and potatos in the bird, hmmm good.
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05-28-2008, 02:26 AM
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sometimes it takes some time for the gas to get up to the infrared burner.. drip pan will help slow and easy and i second the water squirt bottle to knock down flare ups.. I like to inject my meat ( no need for jokes, far to easy) good luck, and at least you can eat your mistakes..
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05-28-2008, 03:00 AM
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My father just bought me a new Grill with the rotisserie too. it has 3 burners in it so i heat it up real good, then i turn the center burner off and use the 2 side burners in the grill to heat and cook. that way whatever grease comes out of the chicken doesnt pour all over the center burner and cause flare ups. once i got the chicken in i just turn it all the way down on low and let it go. let it cook for about an hour or two. yoll have a nice golden brown chicken.
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