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New Rotisserie...need help!
Ok, so I almost burnt down my house yesterday. A couple weeks ago I bought a new grill with a rotisserie. Yesterday I finally got to use the new Stainless marvel, and I had the wife bring home a whole chicken. So I figured rub it down with olive oil, shake some salt and pepper on it, jamb a few stripes of bacon inside, and toothpick a few strips on the outside. Set it and forget it. Well, those 4 strips inside filled the inside with grease, and thus pouring out onto the hot grill was more than I bargained for. It didnt last very long, and didnt do much damage to the chicken.
What I want to know is how do you guys and gals from all over the states prepare and cook ANYTHING for the Rotisserie. Thank you! |
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Quote:
Don't sear any meats before a slow cook either. Even Alton Brown proved that to be a myth. Also, look into dry rubs for rotisserie cooking. |
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Quote:
Exactly. But a good injectable brine is very nice also. ![]() God... how I love to cook.
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Ya know I was wondering about a 24 hr brine, but thought all the salt might dry the meat out while you are rotisseri'ing it.
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