Re: New rotisserie

"Kswck" <kswck@xxxxxxxxxxxxx> wrote in
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"biig" <biig@xxxxxxxx> wrote in message
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I have a new electric rotisserie for my gas grill. Never had one
before
and am now wondering what to use first. I got a 6 lb. pork loin
roast for 97 cents a pound and a 3 1/2 lb chicken (regular price). Or
do both at the same time and have lots of leftovers. The pork loin
should cook the same time since it's not thick? ... Dry Rub? or
baste with a glaze of some kind. Decisions, decisions....lol...
Undecided....Sharon


Direct or Indirect heat?




I like to spin chickens.
First off check in the cavity and remove any excess fat chunks and season
the inside of the bird ...a little salt and pepper, or what ever.

Next get a finger between the skin and the flesh of the bird and make
room for stuff...I insert thin lime slices but orange or lemon work...so
does butter and minced garlic. I insert 4 or 5 slices of lime a couple by
both of the leggs and several on the breast. The actual lime slices
taste like crud after cooking so don't eat those, but the lime juice adds
a slight flavour to the chicken flesh.

Tying the bird is important nothing should be free to flop around and the
wings should be confined close to the body of the bird.

Next a rub with some oil and a sprinkling of more seasonings I use salt,
pepper and a little ground chipotle chile pepper (but that's me ).

I do my chickens indoors in a george foreman rotisserie so can't help you
much more than to say 90 minutes at about 350F works for me on small
fryers....

On a BBQ rotisserie I've seen peeled but not cored pineapples spun and
basted with a mix of brown sugar, butter and rum as a tasting sauce...was
very good. (Equal parts brown sugar and butter and rum to taste.)

On a BBQ it would probably be good to do 3 or 4 chickens at a go. I'd
also consider adding wood chips for a little of that 'smoked taste'.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

.

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