Posted on 11/12/2010 5:10:16 AM PST by Red_Devil 232
Just wait till you pull your first 2” thick sirloin steak out of there with onions and peppers. You may notice any residual Neanderthal genes are alive and kickin!
Did you see what I mean about the hunger pangs waiting for the chicken to be done?
Didn’t get home till late, sorry I didn’t get to tell you to use dressings to coat your meats. Any - Ken’s Sweet Vidalia Onion, a bacon ranch, also any spice packet.
I used Laura Scudder’s onion dip mix powder on the chicken halves.. amazing. On the pork I used two: pineapple wasabi and mango wasabi. The sirloin I poked worchestershire sauce into the meat, then put on some steak sauce.
Did you get a basket with yours? Got mine at Goodwill, so didn’t. Another good thing is to halfway nuke potatoes, russet or yams, cut them in 1 & 1/2 inch slices and put them under the spit to cook in the dripping juices.
When you do ribs, beef or pork, I found it best to wrap them in bacon strips for the first half of roasting then pull them off and let them finish up in the bottom of the pan. You will need to buy twine to tie up chickens and other cuts to keep them from flopping around.
I make a pan out of heavy-duty foil and sit it on top of the broiler pan to collect the dripping juices.
One last thing before I knock off and forget!
Let the rotisserie run for about 7 minutes to heat up real good - pull the spit assembly out beforehand - so when your (room temp) meat goes in it faces instant searing heat. Searing keeps the juices from dripping out. Get two long pairs of tongs to pull the spit and meat up and out of the groove. Or oven-proof gloves.
Where the end knobs of the spit sit in the hole in the groove - put some oil in there so no squeaking.
Oh, and tell me what the manual says about spit positions A vs. B - I ain’t got no manual.
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