brooklyn1 said...

> "Andy" > wrote in message
> ...
>> Dasco said...
>>
>>> Not sure if this is the right newsgroup, but here goes!
>>>
>>> I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
>>> cooking a chicken. Can anyone give me advice on how to go about it? Ie
>>> preparation of the chicken, cooking time, temperature etc.
>>>
>>>
>>>
>>> Thanks - Dave
>>
>>
>> Dave,
>>
>> Just baste the bird.
>
> Andy, unless it's a very large piece of meat like a 50 lb pig that can
> require cooking 12 hours and, rotisserie cooking needs no basting, the
> primary purpose of food rotating while cooking is that's it's self
> basting, a chicken self bastes itself perfectly. The most important
> rule (should be Law) regarding rotisserie cooking is that one should
> never leave the the rotisserie while cooking, not even to ****... gotta
> find someone to take your watch or pee in your empty beer bottles. If
> for whatever reason the spit quits turning (like the food slips out of
> balance) won't be more than a few minutes before the food will
> incinerate.. someone must be present at all times to turn off the heat.
> A rotisserie is the best way to make true bbq meat, any kind of meat...
> use low indirect heat and keep it turning... folks who cook meat
> stationary don't know what real bbq is.


brooklyn1,

I always stop and stare at the "super-human"/"don't try this at home"
chicken rotisserie machine at the wholesale club, with easily 35 or more
birds on probably 10 spits-a-roatating.

A thing of beauty!!! :9

Best,

Andy