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.

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

Sheldon wrote:

>
> > 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.

I don't know. I didn't write the recipe. I just found it and stuck as
closely to it as I could. It said to baste with butter. I did. It was
delicious. It was absolutely incredible.

"Dave Smith" > wrote in message
...
> Sheldon wrote:
>
>>
>> > 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.

The flame-ups caused by dripping rendered fats produce soot, not smoke, and
that does not produce very good flavors. Also there is good evidence that it
produces carcinogens. I'd stick with the drip pan. If you want smoke, use
hardwoods and herbs, and follow your grill manufacturer's advice on how to
use them.


> And rotisserie chicken needs no basting, it's self basteing,
>> that's the main purpose of rotisserie.

Agreed.

>
> I don't know. I didn't write the recipe. I just found it and stuck as
> closely to it as I could. It said to baste with butter. I did. It was
> delicious. It was absolutely incredible.
>

It would benefit from brining as well. I seldom cook poultry in any form, by
any method, without brining it first. The brine need be nothing fancy; just
1/4c salt and 1tbsp sugar to 1qt water. Put it in a 1gal Ziplock bag with
the chicken, expell as much air as possible, and refrigerate for four to
eight hours. If you are cooking it by any roasting method, such as your
rotiserie, dry the bird well with paper towels, and leave it unwrapped,
exposed to the dry air in your refrigerator, for another four hours or more.
This results in the browned, crisp skin that roast chicken lovers covet. I'd
leave out the salt in your recipe if you brine the chicken first. (The
sugars from the onion and garlic in your wet rub are going to contribute to
browning as well. It may work better to put on the rub before drying in the
'fridge; I'm tempted to try it both ways to see.) Oh, and I like to puree a
couple more cloves of garlic and rub it thoroughly into the inside of the
chicken before roasting, too.

Bon appetit!

--Rich

Rich wrote:
> "Dave Smith" > wrote
> > Sheldon wrote:
> >>
> >> Why the drip pan... it defeats the whole purpose of outdoor grilling...
> >> no smoke.
>
> The flame-ups caused by dripping rendered fats produce soot, not smoke

If there are flare ups then the heat is too high... lower the heat. duh

The pan is just plain dumb... that's grilling with training wheels...
may as well roast in a pan in an oven.

Rotisserie on a grill should be by low indirect heat... wood chips
produce soot too, and creosote... everything that *burns* produces
soot, even burnt chicken... LOWER THE HEAT ! ! !

For your grill:
http://www.amazon.com/gp/product/B00...ance&n=3375251


Sheldon

"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

D.Currie wrote:
>
> 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.

Why? Just because you say so? Juices, what juices? duh

All outdoor grills have a built in drip pan of some sort, something to
collect grease, even if only an empty tuna tin... but there is no
reason to use a drip pan directly under the food being cooked, then
cook indoors in your oven. If while grilling you have flare ups lower
the heat, and get your grill some training wheels.

It's gonna be a long summer... lotsa newbie grillers.

Sheldon

Sheldon wrote:

> D.Currie wrote:
>
>>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.
>
> Why? Just because you say so? Juices, what juices? duh
>
> All outdoor grills have a built in drip pan of some sort, something to
> collect grease, even if only an empty tuna tin... but there is no
> reason to use a drip pan directly under the food being cooked, then
> cook indoors in your oven. If while grilling you have flare ups lower
> the heat, and get your grill some training wheels.
>
> It's gonna be a long summer... lotsa newbie grillers.

What she said is 100% correct. When cooking with a side facing
rotisserie burner, there's absolutely no reason you can't use
a drip pan underneath the meat. You've said nothing of substance
to refute that.

--
Reg

"Sheldon" > wrote in message
ups.com...
>
> D.Currie wrote:
>>
>> 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.
>
> Why? Just because you say so?

No, because I was shopping for grills a while back, and that's often the
setup. But maybe I explained it wrong. So here goes: When the rotisserie
unit is in use, the heat doesn't come from the bottom burners, it comes from
the back of the unit. I said "side" thinking of the side of the bird as it
twirls, but it's actually the back of the unit. The heating unit is parallel
to the rotisserie rod, and next to it, rather than under it.

>Juices, what juices? duh

Whatever drips from the bird. Or whatever it is you've got on the
rotisserie. Most of the things that I cook on the rotisserie give up some
sort of liquid while they're cooking, whether it's juice, fat,
seasonings...whatever.

>
> All outdoor grills have a built in drip pan of some sort, something to
> collect grease, even if only an empty tuna tin... but there is no
> reason to use a drip pan directly under the food being cooked, then
> cook indoors in your oven.

If the bottom heat isn't on, and depending on how the unit is set up, the
drippings from whatever you're cooking could be going onto the heating unit.
No problem while the heat is off, but if you want to use that bottom burner,
you're either have to clean up the mess, or burn it off. Easier to put the
drip pan under the meat and there's no problem.

Different grill may have different options, different setups. But I'm
describing the setup I've seen lately, which would make a drip pan somewhat
useful when you're using the rotisserie.


If while grilling you have flare ups lower
> the heat, and get your grill some training wheels.
>
> It's gonna be a long summer... lotsa newbie grillers.
>
> Sheldon
>

Reg wrote:
> When cooking with a side facing
> rotisserie burner, there's absolutely no reason you can't use
> a drip pan underneath the meat. You've said nothing of substance
> to refute that.

Because that's not relevant, you're no longer talking about a grill.

Sheldon wrote:

> Reg wrote:
>
>>When cooking with a side facing
>>rotisserie burner, there's absolutely no reason you can't use
>>a drip pan underneath the meat. You've said nothing of substance
>>to refute that.
>
>
> Because that's not relevant, you're no longer talking about a grill.
>

Well, that's the setup *she* was talking about, which you then
got all huffy about. I can understand why you snipped that part
out.

Try and follow more closely, please. And snipping out your
mistakes doesn't make them disappear.

--
Reg

"D.Currie" wrote:

>
> >
> > 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.

The one I bought has three separate burners on the bottom and a fourth one
across the back for rotisserie.

Dave Smith wrote:
>
> The one I bought has three separate burners on the bottom and a fourth one
> across the back for rotisserie.

Show me.

Sheldon wrote:

>
> > The one I bought has three separate burners on the bottom and a fourth one
> > across the back for rotisserie.
>
> Show me.

http://www.broilkingbbq.com/BroilKin...t.asp?PID=147#


50,000 BTU triple burner
15,000 BTU rotisserie burner

Sheldon wrote on 03 Jun 2006 in rec.food.cooking

>
> D.Currie wrote:
> >
> > 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.
>
> Why? Just because you say so? Juices, what juices? duh
>
> All outdoor grills have a built in drip pan of some sort, something to
> collect grease, even if only an empty tuna tin... but there is no
> reason to use a drip pan directly under the food being cooked, then
> cook indoors in your oven. If while grilling you have flare ups lower
> the heat, and get your grill some training wheels.
>
> It's gonna be a long summer... lotsa newbie grillers.
>
> Sheldon
>
>

I find using a drip pan under the food (el cheapo disposable aluminum pie
plate) reduces flare ups and sooty marks on my chicken, pork or beef
roasts. Plus it gives excess wet baste/glaze a place to drip to....The
excess grease otherwise generated is suppose to collect in the soup can I
provided (according to assembly directions), but never does.

But this is possibly because my BBQ is a cheap 2 burner job and I added a
generic rotissiere option later. My propane BBQ is so old it has lava
rocks not metal 'flavour' bars.

--
-Alan

Dave Smith wrote:
> Sheldon wrote:
>
> >
> > > The one I bought has three separate burners on the bottom and a fourth one
> > > across the back for rotisserie.
> >
> > Show me.
>
> http://www.broilkingbbq.com/BroilKin...t.asp?PID=147#
>
>
> 50,000 BTU triple burner
> 15,000 BTU rotisserie burner

When using in the rotisserie mode this is no longer a grill... it's a
convertible thingie, see he
http://www.broilkingbbq.com/BroilKin...erie_guide.asp

And still it mentions nothing about needing a pan under the food being
rotisseried.

And it's not a very good web site, doesn't really depict the unit other
than with the lid shut on the home page.

The rotisserie unit is crap, especially that weak motor, and most
especially the battery powered unit.

I think it's pretty much a Rube Goldberg contraption... I hope it
didn't cost too much.

Sheldon

On Sun, 04 Jun 2006 08:08:21 -0700, Sheldon wrote:

>
> Dave Smith wrote:
>> Sheldon wrote:
>>
>> >
>> > > The one I bought has three separate burners on the bottom and a fourth one
>> > > across the back for rotisserie.
>> >
>> > Show me.
>>
>> http://www.broilkingbbq.com/BroilKin...t.asp?PID=147#

>
> I think it's pretty much a Rube Goldberg contraption... I hope it
> didn't cost too much.
>
> Sheldon


Haven't thought of Rube in some time. Did not see the bbq thing here
though. <g>

http://www.rube-goldberg.com/html/gallery.htm

D.Currie wrote:
> "Sheldon" wrote:
> >>D.Currie wrote:
> >>
> >> 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.
> >
> > Why? Just because you say so?
>
> No, because I was shopping for grills a while back, and that's often the
> setup. But maybe I explained it wrong.

Not my fault folks can't properly express themselves, and then they
become all contankerous because folks can't read their widdle pinheaded
minds. I wish folks would make the effort to express themselves
properly the 1ST Time... and learn to trim superfluous data, no one
needs to have to rifle through all your NEWBIE trash. I bet yoose
don't flush the terlit after you take a dump at home either... well
yoose ain't home now, SLOB! Neaten it up!

Sheldon

"Sheldon" > wrote in message
ups.com...
>

>
> Sheldon
>

I see you've taken your full allotment of grumpy pills.

:-)

Sheldon wrote:

> Dave Smith wrote:
> > Sheldon wrote:
> >
> > >
> > > > The one I bought has three separate burners on the bottom and a fourth one
> > > > across the back for rotisserie.
> > >
> > > Show me.
> >
> > http://www.broilkingbbq.com/BroilKin...t.asp?PID=147#
> >
> >
> > 50,000 BTU triple burner
> > 15,000 BTU rotisserie burner
>
> When using in the rotisserie mode this is no longer a grill... it's a
> convertible thingie, see he
> http://www.broilkingbbq.com/BroilKin...erie_guide.asp

I already saw there. I sent you a link to the Broil King site.
I realize that you cannot use the grill while using the rotisserie, but I see no
problem with that. I am not running a restaurant. I can still roast things in there
while the rotisserie is doing it's thing.

> And still it mentions nothing about needing a pan under the food being
> rotisseried.

How right you are. When I posted that recipe I indicated that it was from an old
BBQ cookbook.

> And it's not a very good web site, doesn't really depict the unit other
> than with the lid shut on the home page.

I didn't build it. It has a Contact Us icon for you to address your concerns to the
folks at Broil King.


> The rotisserie unit is crap, especially that weak motor, and most
> especially the battery powered unit.

Oh? It is advertised as a heavy duty rotisserie. The battery powered unit is for
Europe.

>
> I think it's pretty much a Rube Goldberg contraption... I hope it
> didn't cost too much.

I guess that is your way of admitting that you were wrong about BBQ grills with an
extra rotisserie burner across the back.

Dave Smith wrote:
> >
> > I think it's pretty much a Rube Goldberg contraption... I hope it
> > didn't cost too much.
>
> I guess that is your way of admitting that you were wrong about BBQ grills with an
> extra rotisserie burner across the back.

No, it's my way of informing you that your original post neglected to
accurately portray what you used. Had I not questioned you then you'd
probably never say... probably too embarrasseed to admit you spent good
money on that crapola... the instructions say to remove the grill
portion in order to rotisserie... what a dumb concept.

I still think that contraption is a stupid design.... is why I said I
hope it didn't cost too much. And still it needs no pan, otherwise
you've really wasted a lot of money, 'cause you coulda just roasted
your chicken in a pan in your kitchen oven with the same result.

Btw, there is nothing particularly Indian about that recipe... and
don't go blaming the fact that you found the recipe that way... would
you jump off the roof just because something you found said... maybe
you would, you were suckered in to buying that stupid contraption.

Sheldon

Sheldon wrote:

>
> > > I think it's pretty much a Rube Goldberg contraption... I hope it
> > > didn't cost too much.
> >
> > I guess that is your way of admitting that you were wrong about BBQ grills with an
> > extra rotisserie burner across the back.
>
> No, it's my way of informing you that your original post neglected to
> accurately portray what you used.

How much information did you expect. I gave the recipe and said it was done on the
rotisserie on my new gas BBQ/


> Had I not questioned you then you'd
> probably never say... probably too embarrasseed to admit you spent good
> money on that crapola... the instructions say to remove the grill
> portion in order to rotisserie... what a dumb concept.

It was a small chicken. I didn't need to remove the grill. I only had to remove the
warming rack.


>
> I still think that contraption is a stupid design.... is why I said I
> hope it didn't cost too much. And still it needs no pan, otherwise
> you've really wasted a lot of money, 'cause you coulda just roasted
> your chicken in a pan in your kitchen oven with the same result.

Who said that I used a drip pan? There is one in the bottom of the BBQ.
I simply copied the recipe as written.

>
> Btw, there is nothing particularly Indian about that recipe... and
> don't go blaming the fact that you found the recipe that way...

But I will blame finding it that way. It is a dandy old BBQ cookbook that I have had for
years. It has sections on various types of outdoor cooking... grilling, spit, roasting
etc. and each style of cooking is broken down into different types of meat and with
several different recipes for each. Some of them are named fo different ethnic groups.
This was on Indian Chicken on a Spit. Deal with it.

Mr Libido Incognito wrote:
> Sheldon wrote on 03 Jun 2006 in rec.food.cooking
>
> >
> > D.Currie wrote:
> > >
> > > 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.
> >
> > Why? Just because you say so? Juices, what juices? duh
> >
> > All outdoor grills have a built in drip pan of some sort, something to
> > collect grease, even if only an empty tuna tin... but there is no
> > reason to use a drip pan directly under the food being cooked, then
> > cook indoors in your oven. If while grilling you have flare ups lower
> > the heat, and get your grill some training wheels.
> >
> > It's gonna be a long summer... lotsa newbie grillers.
> >
> > Sheldon
> >
> >
>
> I find using a drip pan under the food (el cheapo disposable aluminum pie
> plate) reduces flare ups and sooty marks on my chicken, pork or beef
> roasts.

Whether rotissering or not you're supposed to move fatty foods over,
away from the lit burner, and cook with indirect heat, and if it still
flares LOWER the heat until it doesn't flare. duh. Rotisserie cooking
is a slow process, not a race.

> excess grease otherwise generated is suppose to collect in the soup can I
> provided (according to assembly directions), but never does.

Your grill is probably not assembled correctly and/or not level... long
ago I had one of those cheapo generic grills (Thermos I think), I
neglected to knock the slug from the grease drain hole... the cheap
piece of junk never lasted long enough to fill with grease.

That Broil King contraption is a gimmick, it purports to be able to
grill and rotisserie simultaneously, but truly it can't, it can't do a
good job with either.

I use my Weber for rotisserie a lot, performs flawlessly, never flares
up, no wussy pan.

For typical home use the Weber line is probably pound for pound the
best there is... for more commercial-like cooking there are of course
more industrial type units, with industrial prices to match... this one
will give some idea: bigjohngrills.com

Sheldon

"Sheldon" wrote
::
:: For typical home use the Weber line is probably pound for pound the
:: best there is...
::
:: Sheldon

Funny, on a BBQ forum, I just made a very similar response. I wrote
"dollar per pound or pound per dollar, it's the best there is..."
talking about a Weber Smokey Mountain.

BOB

BOB wrote:
> "Sheldon" wrote
> ::
> :: For typical home use the Weber line is probably pound for pound the
> :: best there is...
>
> Funny, on a BBQ forum, I just made a very similar response. I wrote
> "dollar per pound or pound per dollar, it's the best there is..."
> talking about a Weber Smokey Mountain.

I wouldn't call it funny, I've posted that same line here about Weber
grills about 3-4 times over more than twice as many years... you
probably read my old posts, or others have and paraphrased me, which
occurs quite often. I've never posted to the Q group, in fact I've
never even peeked in there, or any other of the food groups for that
matter... enough posters from those groups post and cross post here
often enough that I know following those groups would bore me to tears.
Rfc is becoming pretty dull of late too, it's hardly about food
anymore and what little occurs is infantile claptrap.

Sheldon

Sheldon wrote on 04 Jun 2006 in rec.food.cooking

>
> Mr Libido Incognito wrote:
> > Sheldon wrote on 03 Jun 2006 in rec.food.cooking
> >
> > >
> > > D.Currie wrote:
> > > >
> > > > 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.
> > >
> > > Why? Just because you say so? Juices, what juices? duh
> > >
> > > All outdoor grills have a built in drip pan of some sort,
> > > something to collect grease, even if only an empty tuna tin... but
> > > there is no reason to use a drip pan directly under the food being
> > > cooked, then cook indoors in your oven. If while grilling you
> > > have flare ups lower the heat, and get your grill some training
> > > wheels.
> > >
> > > It's gonna be a long summer... lotsa newbie grillers.
> > >
> > > Sheldon
> > >
> > >
> >
> > I find using a drip pan under the food (el cheapo disposable
> > aluminum pie plate) reduces flare ups and sooty marks on my chicken,
> > pork or beef roasts.
>
> Whether rotissering or not you're supposed to move fatty foods over,
> away from the lit burner, and cook with indirect heat, and if it still
> flares LOWER the heat until it doesn't flare. duh. Rotisserie cooking
> is a slow process, not a race.
>
> > excess grease otherwise generated is suppose to collect in the soup
> > can I provided (according to assembly directions), but never does.
>
> Your grill is probably not assembled correctly and/or not level...
> long ago I had one of those cheapo generic grills (Thermos I think), I
> neglected to knock the slug from the grease drain hole... the cheap
> piece of junk never lasted long enough to fill with grease.
>
> That Broil King contraption is a gimmick, it purports to be able to
> grill and rotisserie simultaneously, but truly it can't, it can't do a
> good job with either.
>
> I use my Weber for rotisserie a lot, performs flawlessly, never flares
> up, no wussy pan.
>
> For typical home use the Weber line is probably pound for pound the
> best there is... for more commercial-like cooking there are of course
> more industrial type units, with industrial prices to match... this
> one will give some idea: bigjohngrills.com
>
> Sheldon
>
>

I still find a drip pan to work better direct or indirect...I don't need
to deal with the grease the next time I light up the BBQ if I collect it
in the disposable pan.

--
-Alan

Mr Libido Incognito wrote:
>
> I still find a drip pan to work better direct or indirect...I don't need
> to deal with the grease the next time I light up the BBQ if I collect it
> in the disposable pan.

Sounds more like pure laziness... that you pick and choose what you're
willing to cook because you don't want to deal with washing the pans.

Feel free to do as you please... but by using that pan you negate the
purpose of using a grill... what you're doing is analogous to baking
potatoes wrapped in foil.

Anyway if your grill is woking properly there is no grease to deal with
each time you cook... my Weber has a grrease collector pan but it's
underneath the entire grill, it even has a throw away foil liner. I
grill a lot yet my grill gets a through cleaning only once a year.

Some of yoose remind me of my ex mil, she'd wrap everything in foil so
she'd not have to clean, and because somehow she reasoned that by
protecting things with foil they'd last forever. She also wrapped lots
of stuff in cling wrap and other see-through plastic... yes, she used
plastic slip covers, in the car too.

Sheldon

"Sheldon" > wrote in news:1149473118.344476.172110
@j55g2000cwa.googlegroups.com:

> Some of yoose

That's cute baby talk. Your family must be so dissapointed.

>
> 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.

That will be some very dry chicken. More like 160-165 touching bone in
the breast.
>
> If you don't have a spit you can split or quarter the
> chicken and do it on the grill.

Sheldon wrote on 04 Jun 2006 in rec.food.cooking

> Anyway if your grill is woking properly there is no grease to deal with
> each time you cook... my Weber has a grrease collector pan but it's
> underneath the entire grill, it even has a throw away foil liner. I
> grill a lot yet my grill gets a through cleaning only once a year.
>

In a previous post you advised me to rotisserie using indirect heat. In a
post previous to that I mentioned my BBQ had lava rocks. There would be no
fire to dispose of the dripping grease. The grease would drip and absorb
into the rocks untill I used that side of the grill for direct grilling. I
would then be forced to deal with a grease fire.


I'm using a drip pan.

--
-Alan

Mr Libido Incognito wrote:
> Sheldon wrote on 04 Jun 2006 in rec.food.cooking
>
> > Anyway if your grill is woking properly there is no grease to deal with
> > each time you cook... my Weber has a grrease collector pan but it's
> > underneath the entire grill, it even has a throw away foil liner. I
> > grill a lot yet my grill gets a through cleaning only once a year.
> >
>
> In a previous post you advised me to rotisserie using indirect heat. In a
> post previous to that I mentioned my BBQ had lava rocks.

> There would be no fire to dispose of the dripping grease.

Huh?

> The grease would drip and absorb into the rocks

The grease also drips off the hot rocks... and with your type of grill
the excess grease needs to be burned off the rocks after each use,
occasionally the rocks need to be flipped over, and eventually the
rocks need changing... which is why only crappy grills still use rocks.

>untill I used that side of the grill for direct grilling. I
> would then be forced to deal with a grease fire.

Not if you properly maintain your grill, and use it correctly.

> I'm using a drip pan.

You make no sense... you have no business grilling, in fact by placing
that pan between the heat and the food you're not grilling.

Sheldon

Louis Cohen wrote:

> >
> > 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.
>
> That will be some very dry chicken. More like 160-165 touching bone in
> the breast.

You would think. I didn't use a thermometer. I took it off the heat when
it looked done, nicely browned all around. It was nice and juicy. It was so
good that we did the other chicken the same way and it was every bit as
good.

On Sat, 03 Jun 2006 15:12:33 -0400, 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.

Grilling, BBQ..ing, and smoking are all different cooking methods. When
you use the electric element on a gas grill for rotisserie cooking, you
are actually using your grill as an oven.

I use my gas grill as an oven quite often. It is connected to the natural
gas source so no schlepping of LP. Chicken/whatever on one side, fire on
the other. Works great. Chicken on a beer can seems to finish up as moist
on the inside and crispy on the outside as any rotisserie chicken that I
have tried and it requires less clean up. I do have to drink part of the
beer though, and another and another. We have an electric rotisserie on a
wood/charcoal fired BBQ pit that works pretty well, but I don't use it too
often.

Sheldon wrote:
> BOB wrote:
> > "Sheldon" wrote
> > ::
> > :: For typical home use the Weber line is probably pound for pound the
> > :: best there is...
> >
> > Funny, on a BBQ forum, I just made a very similar response. I wrote
> > "dollar per pound or pound per dollar, it's the best there is..."
> > talking about a Weber Smokey Mountain.
>
> I wouldn't call it funny, I've posted that same line here about Weber
> grills about 3-4 times over more than twice as many years... you
> probably read my old posts, or others have and paraphrased me, which
> occurs quite often. I've never posted to the Q group, in fact I've
> never even peeked in there, or any other of the food groups for that
> matter... enough posters from those groups post and cross post here
> often enough that I know following those groups would bore me to tears.
> Rfc is becoming pretty dull of late too, it's hardly about food
> anymore and what little occurs is infantile claptrap.
>
> Sheldon
Well I use lump charcoal, a drip pan; make sure heat is proper(I have
no thermometer but use judgement). Chicken is done quickly and simply.
Before I put on the rotisserie I take a couple of tsp. salt and dump
inside cavity. I usually do about 3 chicks at a time though(my unit is
some home made contraption with some distance between the coals and
meat; judgement and experience comes into play). Also this is not
strictly a smoked chicken; it is more swiss chalet style but better
because I use real charcoal. I serve a dipping sauce which is homemade
but resembles a swiss chalet type sauce but better because I do not use
an artificial sauce base; I make a good chicken stock and reduce by
1/2; add water and reduce by 1/2 again; then use drippings to make a
roux; add stock and other goodies(you can find a decent recipe for
rotisserie chicken dipping sauce on the web)

jay wrote:

> Grilling, BBQ..ing, and smoking are all different cooking methods. When
> you use the electric element on a gas grill for rotisserie cooking, you
> are actually using your grill as an oven.


No, not an oven. More like a side-facing broiler.

> I use my gas grill as an oven quite often. It is connected to the natural
> gas source so no schlepping of LP. Chicken/whatever on one side, fire on
> the other. Works great. Chicken on a beer can seems to finish up as moist
> on the inside and crispy on the outside as any rotisserie chicken that I
> have tried and it requires less clean up. I do have to drink part of the
> beer though, and another and another. We have an electric rotisserie on a
> wood/charcoal fired BBQ pit that works pretty well, but I don't use it too
> often.

Have you tried the rotisserie yet?

I love them, and they're a tool of the lazy (me!). Start it
up and go do other things. When you come back you've got
a self-basted main course all ready to go.

Things you might try to make your rotisserie experience
more interesting:

- Try doing more than just chicken

- Try adding a bit of smoke

- Try doing rolled/tied/stuffed meat dishes, with interesting
things inside. I like to put butter and herbs inside a rolled
and tied leg of lamb. The herb-infused butter melts and bastes
the meat as it cooks.

Many possibilities there.

--
Reg

In rec.food.cooking, jay > wrote:

> Grilling, BBQ..ing, and smoking are all different cooking methods. When
> you use the electric element on a gas grill for rotisserie cooking, you
> are actually using your grill as an oven.

Naw. In an oven, you cook with convection. But the method you descibe
uses radiant heat.

It is closer to grilling over red hot embers than it is to using hot air
to do the job, like in an oven.

While the tastiest grilling is done using hardwood embers, I'd still
rather eat food cooked with a calrod on the side, rather than food bathed
in the vapors of partially burnt grease, as advocated by Sheldon.


> I use my gas grill as an oven quite often. It is connected to the natural
> gas source so no schlepping of LP. Chicken/whatever on one side, fire on
> the other. Works great.

Why not just use your oven?

--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

EskWIRED@CHILDMOLESTER wrote:
>
> While the tastiest grilling is done using hardwood embers, I'd still
> rather eat food cooked with a calrod on the side, rather than food bathed
> in the vapors of partially burnt grease, as advocated by Sheldon.

Then why not toss your grill in the trash... I mean like in just Noo
Joisey alone every summer some 30 gazillion perfectly acceptible
steaks, burgers, and weenies are cooked on grills, WITHOUT pans... but
according to brainless CONVICTED FELONS like you that method sucks.
LURKER TROUBLEMAKER... EskWIRED is a known CHILD MOLESTER... may the
gods of terminal illness visit upon you... DIE, you dirtbag!

Sheldon

On Mon, 05 Jun 2006 20:11:22 +0000, EskWIRED wrote:

> In rec.food.cooking, jay > wrote:
>
>> Grilling, BBQ..ing, and smoking are all different cooking methods. When
>> you use the electric element on a gas grill for rotisserie cooking, you
>> are actually using your grill as an oven.
>
> Naw. In an oven, you cook with convection.

Webster on line
Main Entry: convection oven
Function: noun
: an oven having a fan that circulates hot air uniformly and continuously
: around food

I don't own a convection oven or a fan.

> It is closer to grilling over red hot embers than it is to using hot air
> to do the job, like in an oven.
>
> While the tastiest grilling is done using hardwood embers, I'd still
> rather eat food cooked with a calrod on the side, rather than food bathed
> in the vapors of partially burnt grease, as advocated by Sheldon.

Like I said "Grilling, BBQ..ing, and smoking are all different cooking
methods."

>> I use my gas grill as an oven quite often. It is connected to the
>> natural gas source so no schlepping of LP. Chicken/whatever on one
>> side, fire on the other. Works great.
>
> Why not just use your oven?

My gas grill is outside and it does not heat up the inside of the house,
and sometimes I am outside and choose to cook outside. A tin box heated
by whatever including the sun can be an oven.

Webster on line
Main Entry: ov·en
Pronunciation: '&-v&n
Function: noun
Etymology: Middle English, from Old English ofen; akin to Old High German ofan
oven and perhaps to Greek ipnos oven
: a chamber used for baking, heating, or drying.

I hope this helped.

On Mon, 05 Jun 2006 16:54:32 +0000, Reg wrote:

> jay wrote:
>
>> Grilling, BBQ..ing, and smoking are all different cooking methods. When
>> you use the electric element on a gas grill for rotisserie cooking, you
>> are actually using your grill as an oven.
>
>
> No, not an oven. More like a side-facing broiler.

Do you shut the lid?

Webster on line
Main Entry: ov·en
Pronunciation: '&-v&n
Function: noun
Etymology: Middle English, from Old English ofen; akin to Old High German
ofan oven and perhaps to Greek ipnos oven
: a chamber used for baking, heating, or drying


>> I use my gas grill as an oven quite often. It is connected to the natural
>> gas source so no schlepping of LP. Chicken/whatever on one side, fire on
>> the other. Works great. Chicken on a beer can seems to finish up as moist
>> on the inside and crispy on the outside as any rotisserie chicken that I
>> have tried and it requires less clean up. I do have to drink part of the
>> beer though, and another and another. We have an electric rotisserie on a
>> wood/charcoal fired BBQ pit that works pretty well, but I don't use it too
>> often.
>
> Have you tried the rotisserie yet?

Who are you talking to? Not sure you followed the thread.

> I love them, and they're a tool of the lazy (me!). Start it up and go do
> other things. When you come back you've got a self-basted main course
> all ready to go.
>
> Things you might try to make your rotisserie experience more
> interesting:
>
> - Try doing more than just chicken
>
> - Try adding a bit of smoke
>
> - Try doing rolled/tied/stuffed meat dishes, with interesting things
> inside. I like to put butter and herbs inside a rolled and tied leg of
> lamb. The herb-infused butter melts and bastes the meat as it cooks.
>
> Many possibilities there.

Thanks, I do like lamb.

Sheldon wrote on 05 Jun 2006 in rec.food.cooking

> The grease also drips off the hot rocks... and with your type of grill
> the excess grease needs to be burned off the rocks after each use,
> occasionally the rocks need to be flipped over, and eventually the
> rocks need changing... which is why only crappy grills still use rocks.
>

My point exactly...the grease that would collect does so ...but in my drip
pan. Not in the bottom of the BBQ or partially absorbed into the lava
rocks. This happens with flavour bar grills as well. Grease will accumulate
if no drip pan is used when indirect grilling occurs (been there seen
it)....Then when the indirect side is used grease flare-ups sooty
smoke...Best just to use a disposable drip pan. I clean my grill and the
racks weekly. Grease still builds up. Rotisseried meat drips a fair
amount...and even more so with glazes and marinades applied. I would prefer
not to have to deal with that greasey sugary mess...so I use a drip pan.
The pan makes clean up easier as I don't need to chuck/clean as many lava
rocks due to crud absorbtion. Way less smoke, flareups and general
messiness.

--
-Alan