Dinner

[lexustami]

I bought myself a rotisserie for my early Christmas present. So far, I've cooked 2 birds. AWESOME. If you don't have one already you really need to get one.

I cooked this one for dinner tonight.

Take care,

Tami

 

[nccountrygirl]

I have one to and I love it. It really does a good job.

 

[snugglepup]

set it and forget it?

 

[lyndatu]

That looks yummy

Good job!

 

[UncleHoot]

I've heard that the downside is that you
A) Can't stuff the bird.
B) Don't get any juice for gravy.

"A" is (I think) obvious. Is "B" also true?
I don't own one, but I'm considering getting one, and that's what I've been told.
But the upside to "B" is that most of the juices remain inside, which is what makes it so good. So, perhaps it's just a trade-off.

 

[nccountrygirl]

No it's not true, there is a pan in the bottom that collects the juice as it cooks, I check it about once an hr. and pour into a container. That seems to work for me.

 

[jenichick]

I luv mine! I broke the glass door on the one in the kitchen so when we upgraded our outdoor grill we got the one that has a rotisserie on one side. We use it all the time!

 

[adoptedbyachicken]

OK, I have to ask, why can't you stuff it? I can see a stuffed bird needing more trussing up to hold is steady but really, that spit will push through bread just fine.

Yummy....... Oh that looks so good.

 

[lexustami]

I will tell you what I think.

Since the skin rotates so close to the heating element I think chances are pretty great that the skin would burn before the rest of the bird was cooked, if it was stuffed.

With the chest cavity empty the heat can enter and start cooking the bird from the inside out. That can't happen if there is stuffing in there.

Take care,

Tami

 

[adoptedbyachicken]

Oh I get you. OK so when I'm going to do them on the spit in the BBQ it would be OK then, I was going to have them on the other side from the heat anyway.

Having not seen one of those countertop types I had no idea they were that close but it makes sense.

No wonder they must be so juicy and tasty though, scorching the outside early on is the best way to seal meat up.