>Richard Periut writes:
>
>>PENMART01 wrote:
>
>>>"Sam D." writes.
>>>
>>>I just read a glowing review on another forum from a poster who had
>>>just dined at a highly regarded, upscale restaurant named Melisse. He
>>>raved over the roast chicken he and his companion were served there.
>>>Prepared for two, it was priced at $84. Several weeks ago an article
>>>on the roast chicken served at Melisse appeared in the the L.A. Times
>>>weekly food section. According to the published story, the restaurant
>>>uses Ronco's Showtime Rotisserie to roast the chickens.
>>
>>
>> So what. I don't give a rat's b-hind *how* it was cooked... only a pointy
>> headed imbecile would pay $84 for a friggin' roast chicken. Rotisserie
>chicken
>> is wonderful, I do 6-7 pound roaster chickens all the time on my Weber
>> rotisserie... costs me about $8.40, and that's fully seasoned, fully
>cooked,
>> and it easily serves me and six hungry cats, twice.
>
>I just bought a new grill from Costco (paid 800 bucks for it,) and it
>came with a rotisserie. The instructions are as 1/2 assed as they can be.

Throw them in the trash.

>There is a back burner for the rotisserie, but it doesn't explain if you
>should have the side burners juxtaposed to the food, on.

My Weber has three burners (back, center, rear), for rotisserie I use the back
burner only, set kinda low, with lid closed... you want indirect heat and not
too high... also remove the grates or there won't be enough clearance.

>Also, it came with a weight device which again, I can only assume that
>it's to slow down the turnover rate of the rotisserie.

Nope, you definitely do not want to slow anything down, that's a counterwieght,
used to balance whatever you're cooking... takes a bit of fussing to get a
decent balance... if not balanced the motor will struggle on the uphill ride
and the gears will take pressure on the downhill ride, pretty soon the motor
will die... so ya gotta get the knack of balancing, and as things cook they can
go out of balance from fat/water loss, so rebalancing will be necessary... no
real biggie because after a while one becomes pretty proficient at balancing
the load... I often roast two chickens at once... why not, it's already cooking
and I love cold chicken.

>I would appreciate any info you may have on making a nice chicken using
>the grill, and how to use the various parts I mentioned.

Use whatever seasoning you typically use for roast chicken, but never attempt
to rotisserie a stuffed chicken... and never ever leave the rotisserie
unattended... the one time I did I incinerated an entire lovely whole pork
loin.... you never know when the thing will go out of balance and stall, and
then within five minutes it's fire city.

>Also, I purchased their gas conversion kit. Any cons to this?

I assume by gas conversion kit you mean the parts used to convert from propane
to natural gas and vice versa... no pros, no cons, just is what's needed should
you ever need to swap cooking fuels.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
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