"Sheldon" > wrote in message
oups.com...
>
> Dave Smith wrote:
>> My new propane BBQ is the third one to come with a
>> rotisserie spit but yesterday was the first time I actually
>> used it. I had picked up a couple of small chickens at the
>> grocery store and thought they might be a good thing to
>> experiment on. I dug out an old BBQ cook book and found a
>> recipe that sounded good. It turned out to be incredible. It
>> was one of the best things I have ever had done on a BBQ,
>> one of the best chicken recipes I have ever tried..
>>
>> INDIAN CHICKEN ON A SPIT
>>
>> 1 3lb. chicken
>> 1 1/2 tsp. salt
>> 1/2 tsp ground pepper
>> 1 tsp cumin seed crushed
>> 1 cup minced onion
>> 2 gloves garlic
>> melted butter
>>
>> Wash and dry the chicken. Mix the salt, pepper, ground cumin
>> seed onion and garlic and chop or pound into a paste and rub
>> it thoroughly over the chicken. Let stand for one hour.
>>
>> Put the Chicken on a spit with a drip pan under it. Baste
>> the chicken with melted butter. Cook one hour . Chicken is
>> done when the leg bone comes out easily, internal
>> temperature 185 F.
>>
>> If you don't have a spit you can split or quarter the
>> chicken and do it on the grill.
>
> Why the drip pan... it defeats the whole purpose of outdoor grilling...
> no smoke. And rotisserie chicken needs no basting, it's self basteing,
> that's the main purpose of rotisserie.
>
> Sheldon
>

On some gas grill models, when you use the rotisserie option, the heat comes
from the side rather than the bottom, so a drip pan could be used to collect
the juices.

Donna