On Tue, 27 Dec 2005 10:32:27 -0500, Boron Elgar
> wrote:

> I got a Ronco Rotisserie. I won't get to use it until next week,
> though.
>
> Carol's adventures with hers have been encouraging me.

I took a few pictures and have them up on Yahoo. I'm not finished
with Christmas stuff yet, but the turkey's there.
http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Hint: Don't tent the turkey/chicken, or the skin will soften. A
friend told us we should have just allowed it to rest right there in
the machine.

Which model did you get?

Carol

On Tue, 27 Dec 2005 13:42:31 -0600, Damsel in dis Dress
> wrote:

>On Tue, 27 Dec 2005 10:32:27 -0500, Boron Elgar
> wrote:
>
>> I got a Ronco Rotisserie. I won't get to use it until next week,
>> though.
>>
>> Carol's adventures with hers have been encouraging me.
>
>I took a few pictures and have them up on Yahoo. I'm not finished
>with Christmas stuff yet, but the turkey's there.
>http://pg.photos.yahoo.com/ph/head_trollop/my_photos

WOW!

>
>Hint: Don't tent the turkey/chicken, or the skin will soften. A
>friend told us we should have just allowed it to rest right there in
>the machine.

I will do that.
>
>Which model did you get?
>

ST4000. It takes a 15 lb turkey. I think yours is bigger. Rotisserie
envy!

But this was some combo package thingee and it came with more gadgets
than I need...two injectors, a carving set (like I need to find room
for another knife in the THREE knife blocks..) and all the usual
heating trays, gloves, etc.

Someone at my office has one & she told me if her house goes up in
flames, her husband is on his own, and she will grab the rotisserie.

Boron

On Tue, 27 Dec 2005 15:15:29 -0500, Boron Elgar
> wrote:

> On Tue, 27 Dec 2005 13:42:31 -0600, Damsel in dis Dress
> > wrote:
>
> >Which model did you get?
>
> ST4000. It takes a 15 lb turkey. I think yours is bigger. Rotisserie
> envy!

Crash's is a 5000. It's supposed to take a 15 pound turkey, too. Note
the close clearance at the top of ours. That's an 11 pound bird,
sternly trussed. If you want to cook a 15 pounder, you'll have to
remove the wings and legs first.

Oh, and something we figured out after a lot of cussing and screaming.
Put the bird on the double spit and *then* truss it. Otherwise, the
strings slide all over when you impale the bird, and you have to do it
all over again.

> But this was some combo package thingee and it came with more gadgets
> than I need...two injectors, a carving set (like I need to find room
> for another knife in the THREE knife blocks..) and all the usual
> heating trays, gloves, etc.

We got two baskets, 8 kabob skewers, the strange gloves, the injector,
chicken stretchy ties, and the best meat thermometer I've ever used.

> Someone at my office has one & she told me if her house goes up in
> flames, her husband is on his own, and she will grab the rotisserie.

ROFLMAO! I think I'd grab the machine and Crash would grab the
accessories. We work as a team around here.

Crash's brother bought one some time ago, used it once, and didn't
like how the chicken tasted. He cooks for a living. Has he never
heard of *seasonings*? Anyway, we're going to try to finagle it from
him and give it to my daughter, who could live on nothing but chicken
and potatoes.

Please let us know how things work out this weekend!

Carol

On Tue, 27 Dec 2005 14:40:13 -0600, Damsel in dis Dress
> wrote:

>On Tue, 27 Dec 2005 15:15:29 -0500, Boron Elgar
> wrote:
>
>> On Tue, 27 Dec 2005 13:42:31 -0600, Damsel in dis Dress
>> > wrote:
>>
>> >Which model did you get?
>>
>> ST4000. It takes a 15 lb turkey. I think yours is bigger. Rotisserie
>> envy!
>
>Crash's is a 5000. It's supposed to take a 15 pound turkey, too. Note
>the close clearance at the top of ours. That's an 11 pound bird,
>sternly trussed. If you want to cook a 15 pounder, you'll have to
>remove the wings and legs first.

NEVER! Them's the best parts!

Other than the holiday, the turkeys I make are liable to be 12lbs or
so.
>
>Oh, and something we figured out after a lot of cussing and screaming.
>Put the bird on the double spit and *then* truss it. Otherwise, the
>strings slide all over when you impale the bird, and you have to do it
>all over again.

That is a very good hint. Thanks.
>
>We got two baskets, 8 kabob skewers, the strange gloves, the injector,
>chicken stretchy ties, and the best meat thermometer I've ever used.

A good meat thermometer is always a find.
>

>Please let us know how things work out this weekend!

You bet. I think we might do a boneless leg of lamb.

Boron

On Tue, 27 Dec 2005 19:07:49 -0500, Boron Elgar
> wrote:

> I think we might do a boneless leg of lamb.

Out of curiosity, what does that cut generally cost you? I've never
bought lamb.

Carol

On Tue, 27 Dec 2005 18:19:53 -0600, Damsel in dis Dress
> wrote:

>On Tue, 27 Dec 2005 19:07:49 -0500, Boron Elgar
> wrote:
>
>> I think we might do a boneless leg of lamb.
>
>Out of curiosity, what does that cut generally cost you? I've never
>bought lamb.
>
>Carol


Costco has them all nicely trussed and tied for about $5-$6 a pound. I
cannot recall exactly because we have not had one in long time.

We regularly spit roast these things in the summer on the grill, so I
will be able to gauge success easily.

Boron

On Tue, 27 Dec 2005 19:29:00 -0500, Boron Elgar
> wrote:

> On Tue, 27 Dec 2005 18:19:53 -0600, Damsel in dis Dress
> > wrote:
>
> >On Tue, 27 Dec 2005 19:07:49 -0500, Boron Elgar
> > wrote:
> >
> >> I think we might do a boneless leg of lamb.
> >
> >Out of curiosity, what does that cut generally cost you? I've never
> >bought lamb.
>
> Costco has them all nicely trussed and tied for about $5-$6 a pound. I
> cannot recall exactly because we have not had one in long time.
>
> We regularly spit roast these things in the summer on the grill, so I
> will be able to gauge success easily.

We do have two stores in town with actual butcher shops in back. I
think I'll make some phone calls. For our first lamb experience, we'd
like to start with kabobs. But then the rest of the leg on the
rotisserie sounds good, too.

Carol

Damsel in dis Dress wrote:

> On Tue, 27 Dec 2005 19:07:49 -0500, Boron Elgar
> > wrote:
>
> > I think we might do a boneless leg of lamb.
>
> Out of curiosity, what does that cut generally cost you? I've never
> bought lamb.

I can pick up small boneless legs for $10-12 that could easily feed
four. I like them. I am not very good at carving, and I find lamb legs
extremely challenging.

On Tue, 27 Dec 2005 19:26:25 -0500, Dave Smith
> wrote:

> Damsel in dis Dress wrote:
>
> > On Tue, 27 Dec 2005 19:07:49 -0500, Boron Elgar
> > > wrote:
> >
> > > I think we might do a boneless leg of lamb.
> >
> > Out of curiosity, what does that cut generally cost you? I've never
> > bought lamb.
>
> I can pick up small boneless legs for $10-12 that could easily feed
> four. I like them. I am not very good at carving, and I find lamb legs
> extremely challenging.

That's Canadian? I can't wait to try this stuff.

Carol