Hello,

I'm not much of a cook and am interested in eating healthy...so, I
thought I would see if someone could help me make a decision. I'm
interested in purchasing either the Popeil Showtime Rotisserie or a
Vertical Chicken/Turkey Roaster, and was wondering if anyone had an
opinion on what is the best use of my money? I don't mind spending
money on something that is worth it. Any opinions? If the Showtime
Rotisserie, what's the best model and price or place to purchase it.
Similar for the Vertical Chicken/Turkey Roaster...what's the best and
price and place to purchase them.

Thanks So Much...
Sam

> wrote in message
ups.com...
> Hello,
>
> I'm not much of a cook and am interested in eating healthy...so, I
> thought I would see if someone could help me make a decision. I'm
> interested in purchasing either the Popeil Showtime Rotisserie or a
> Vertical Chicken/Turkey Roaster, and was wondering if anyone had an
> opinion on what is the best use of my money? I don't mind spending
> money on something that is worth it. Any opinions? If the Showtime
> Rotisserie, what's the best model and price or place to purchase it.
> Similar for the Vertical Chicken/Turkey Roaster...what's the best and
> price and place to purchase them.


Big, hard to clean, can't be repaired. That's what I've heard about the
stuff.

If you want roast chicken, you simply do not need a gadget. Just get a nice
roasting pan with an easy clean surface, a roasting rack and have at it.
The world's best roast chicken, also known as my roast chicken recipe, is to
take a whole chicken, wash it, dry it, slather with a lot of corn oil, then
sprinkle it liberally, very liberally, with seasoned salt. Into the oven in
a roasting pan for 1 hours at 375. You will get incredibly juicy chicken,
the fat will be in the pan not the bird, and the skin will be delightfully
crispy. You can also tuck a quartered sweet onion into the body cavity and
serve it with the chicken.

You simply do not need gadgets and gimmicks.

Paul

On Wed, 12 Sep 2007 00:30:11 GMT, "Paul M. Cook"
> wrote:


>If you want roast chicken, you simply do not need a gadget. Just get a nice
>roasting pan with an easy clean surface, a roasting rack and have at it.
>The world's best roast chicken, also known as my roast chicken recipe, is to
>take a whole chicken, wash it, dry it, slather with a lot of corn oil, then
>sprinkle it liberally, very liberally, with seasoned salt. Into the oven in
>a roasting pan for 1 hours at 375. You will get incredibly juicy chicken,
>the fat will be in the pan not the bird, and the skin will be delightfully
>crispy. You can also tuck a quartered sweet onion into the body cavity and
>serve it with the chicken.
>
>You simply do not need gadgets and gimmicks.

Exactly.

I use the Marcella Hazan method, which is on the signature dishes page
of the rfc website. I did this last night in fact. Easy, and
incredibly delicious.

http://www.recfoodcooking.com/sigs/C...%20Lemons.html

In the description of this method, it is actually simpler to do it
than to describe it. I don't truss the bird, but Hazan suggests it.
I wash the bird and dry it off thoroughly. I salt and pepper it all
over and inside the cavity. I remove extra bits of fat before doing
this.
Then I stuff two lemons (which have been pierced all over) into the
cavity if they are smallish. If not enough room for them I sometimes
cut them up first. I learned this method from eGullet.

Then start the bird breast side down in an unoiled pan, in a 350
degree oven. Roast for about 20-30 minutes. Turn bird over, with
breast side up. Roast another 30 or so minutes. Then turn up the
heat to 400 for another 30 or so minutes.

Sometimes the skin over the breast tears when you are trying to turn
the bird over. One suggestion I read was to put a small amount of oil
on the breast. This usually does the trick. I just do it over the
breast, and not very much at all.

Serve with the pan juices and enjoy.

Christine

> Serve with the pan juices and enjoy.

Looks great. I don't truss the bird either, I just tuck the wings under.
You can make a pair of slits in the skin on one leg tip then stretch it out
and tuck the other leg in if you want to hold the body cavity closed. And a
high sided iron skillet makes a dandy roaster. The iron really helps to
brown the underside. I don't even flip the bird as long as you can raise it
off the pan by about 1/2 inch.

Paul

Christine Dabney > wrote in
:

>>You simply do not need gadgets and gimmicks.
>
> Exactly.
>
> I use the Marcella Hazan method, which is on the signature dishes page
> of the rfc website. I did this last night in fact. Easy, and
> incredibly delicious.
>

I use a George Foreman chicken spinner (Rotisserie) a great deal. I enjoy
the chicken it produces tremendously. I rinse and pat dry a small bird,
place thin slices of lime under the skin and spin the bird for approx 75
to 90 minutes. Half the bird with kitchen shears (reserving half for
another meal or purpose) and while eating the juices drip from your fork
and the skin is very crisp. Roasted chicken I have found to be more on
the dry side. Spatchcocked convection cooked chicken while very nice is
my second choice for flavour and juiciness. I find all other methods
tremble before rotissire cooked chicken.

The chicken spinner was a key part to my losing much weight on a low carb
diet...I was eating spun chicken for 6 to 10 meals a week and not getting
fed-up or bored of the taste.

To me the only drawback was the difficultness of cleaning the spitting
rod as it isn't non stick and gets cruddy during cooking time.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Paul M. Cook" > wrote in message
news:qEGFi.1450$Af1.20@trnddc06...
>
>> Serve with the pan juices and enjoy.
>
> Looks great. I don't truss the bird either, I just tuck the wings under.
> You can make a pair of slits in the skin on one leg tip then stretch it
> out
> and tuck the other leg in if you want to hold the body cavity closed. And
> a
> high sided iron skillet makes a dandy roaster. The iron really helps to
> brown the underside. I don't even flip the bird as long as you can raise
> it
> off the pan by about 1/2 inch.
>
> Paul
>
I saw Alton Brown on Foodtv make a grilling rack out of long pieces of
carrots & celery. Great. I can whiz up the veggies for gravy or throw them
out or keep them for stock or eat them after dark when no one is looking.
And I don't have to clean the leetle rod things on a rack.
Edrena

On Tue, 11 Sep 2007 23:05:52 -0600, "The Joneses"
> wrote:

>"Paul M. Cook" > wrote in message
>news:qEGFi.1450$Af1.20@trnddc06...
>>
>>> Serve with the pan juices and enjoy.
>>
>> Looks great. I don't truss the bird either, I just tuck the wings under.

>I saw Alton Brown on Foodtv make a grilling rack out of long pieces of
>carrots & celery. Great. I can whiz up the veggies for gravy or throw them
>out or keep them for stock or eat them after dark when no one is looking.
>And I don't have to clean the leetle rod things on a rack.
>Edrena
>

Hmm...that is an idea. I might have to try that the next time I fix
this bird....
I shoulda made this for you when you were here. The "porno" chicken
as it is affectionately known (nickname given by sf, after she viewed
the pic on the signature dishes site) is so very very good and
practically cooks itself. I could have spent the free time fixing
other stuff. On the other hand, I wouldn't have gotten a chance to
try that other new dish I made...

Christine, who got more ingredients to fix said pork and peppers
stirfry.

Paul M. Cook wrote:
> Big, hard to clean, can't be repaired. That's what I've heard about the
> stuff.

Manure!

I have both vertical and horizontal rotisseries (got both for Christmas
one year). Neither is hard to clean, neither has needed repair, both
work well. IMO, the vertical is "easier" to clean and produces results I
like just a wee bit more than the horizontal Showtime. But, while they
do achieve moist tender chicken they do not achieve a crispy skin. If
it's the skin you want, I don't recommend either of them.


> If you want roast chicken, you simply do not need a gadget. Just get a nice
> roasting pan with an easy clean surface, a roasting rack and have at it.
> The world's best roast chicken, also known as my roast chicken recipe, is to
> take a whole chicken, wash it, dry it, slather with a lot of corn oil, then
> sprinkle it liberally, very liberally, with seasoned salt. Into the oven in
> a roasting pan for 1 hours at 375. You will get incredibly juicy chicken,
> the fat will be in the pan not the bird, and the skin will be delightfully
> crispy. You can also tuck a quartered sweet onion into the body cavity and
> serve it with the chicken.

Really? That's all one needs to do, one hour at 375? I doubt that is
sufficient for a six pound bird.


> You simply do not need gadgets and gimmicks.

More specific instructions would be a boon, though.

On Sep 12, 2:49 pm, Pennyaline > wrote:
> Paul M. Cook wrote:
>
> > Big, hard to clean, can't be repaired. That's what I've heard about the
>
> > stuff.
>
> Manure!
>
> I have both vertical and horizontal rotisseries (got both for Christmas
> one year). Neither is hard to clean, neither has needed repair, both
> work well. IMO, the vertical is "easier" to clean and produces results I
> like just a wee bit more than the horizontal Showtime. But, while they
> do achieve moist tender chicken they do not achieve a crispy skin. If
> it's the skin you want, I don't recommend either of them.
>
> > If you want roast chicken, you simply do not need a gadget. Just get a nice
> > roasting pan with an easy clean surface, a roasting rack and have at it.
> > The world's best roast chicken, also known as my roast chicken recipe, is to
> > take a whole chicken, wash it, dry it, slather with a lot of corn oil, then
> > sprinkle it liberally, very liberally, with seasoned salt. Into the oven in
> > a roasting pan for 1 hours at 375. You will get incredibly juicy chicken,
> > the fat will be in the pan not the bird, and the skin will be delightfully
> > crispy. You can also tuck a quartered sweet onion into the body cavity and
> > serve it with the chicken.
>
> Really? That's all one needs to do, one hour at 375? I doubt that is
> sufficient for a six pound bird.
>
> > You simply do not need gadgets and gimmicks.
>
> More specific instructions would be a boon, though.

More like a boondoggle if you end up with undercooked chicken.

--Bryan

> wrote in message
ups.com...
> Hello,
>
> I'm not much of a cook and am interested in eating healthy...so, I
> thought I would see if someone could help me make a decision. I'm
> interested in purchasing either the Popeil Showtime Rotisserie or a
> Vertical Chicken/Turkey Roaster, and was wondering if anyone had an
> opinion on what is the best use of my money? I don't mind spending
> money on something that is worth it. Any opinions? If the Showtime
> Rotisserie, what's the best model and price or place to purchase it.
> Similar for the Vertical Chicken/Turkey Roaster...what's the best and
> price and place to purchase them.
>
> Thanks So Much...
> Sam
>

As much as I hate to admit it, Popeil actually has a good product. His
customer service sucks though. You can buy the unit at any Bed Bath & Beyond
or some such. But get whatever 'attachments' you want at the store. Ordering
them via telephone may well mean that you will get charged and not receive
delivery (happened to me).
Never tried a turkey in Popeil's machine. But I have made chicken, roast
beef, pork chops, burgers, shish kebobs, etc. Never a problem. Drip tray
goes in the dishwasher.
Get the larger rotisseree. Forgo the 'steamer'.

> Really? That's all one needs to do, one hour at 375? I doubt that is

Pheh. Try it. And as for instructions, that is all there is too it. I
cooked a 22 pound turkey in 2 hours at that temperature.

Paul