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Old 08-22-2019, 09:08 AM   #2
sudsandswine
Babbling Farker

 
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Join Date: 06-23-12
Location: Kansas City
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For me there's no better way to cook chicken than to spin it on the rotisserie....whether whole directly on the spit rod or parts in a basket, the way the skin gets from basting in its own fatty goodness....I better stop now.

I've been happy with the rib roasts I've done too, nice tasty crust.

Regardless of what I cook on my rotisserie, I'll generally toss a chunk of cherry or some other wood onto the charcoal so get a hint of smoke.
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Shirley Fabrication 24x60 | Primo XL kamado | Red Weber Limited Edition kettle | Mak 2 Star | Blackstone 36" griddle | Weber Ranch kettle
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