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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 03-13-2012, 03:39 PM   #16
aquablue22
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A little variation,
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Old 03-13-2012, 03:58 PM   #17
inv3ctiv3
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Quote:
Originally Posted by caseydog View Post




I gotta' do one of these this week!

CD
Oh my god.....
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Old 03-13-2012, 04:01 PM   #18
Skidder
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One of my go to tools. The Weber rotisserie.
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Old 03-13-2012, 04:32 PM   #19
Moose
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Old 03-13-2012, 06:07 PM   #20
10_Bears
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I love cooking on the rotisserie I made out of an old beer keg. I do lamb legs and steaks (steaks for souvlakis), whole chickens and chicken thighs (thighs for souvlakis) and beef. The flavours are outstanding and its so easy to do.
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Old 03-13-2012, 06:20 PM   #21
smokemaster1
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My best friend Charlie (RIP) and I (right). He left me the open flame rotisserie/spit in his will.

My WSM rotisserie.
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Old 03-13-2012, 06:24 PM   #22
jsperk
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My first rotisserie chicken.
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Old 03-13-2012, 06:52 PM   #23
grilling24x7
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They are all just so pretty! FANTASTIC!
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Old 03-13-2012, 07:00 PM   #24
farklf
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Sorry, you lost your best friend.

I am going to get another rotisserie. ring and all. I had one but didn't really appreciate what I had and kinda destroyed it all.
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Old 03-13-2012, 08:59 PM   #25
NorthwestBBQ
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My Weber gasser rotisserie setup:



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Old 03-13-2012, 09:02 PM   #26
Big Bears BBQ
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That was really nice of your friend to do that sorry for the loss. Also some great looking pics posted here ............
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Old 05-19-2015, 09:33 AM   #27
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This thread needs resurrected...good stuff in it.
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Old 05-19-2015, 10:23 AM   #28
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Double O' Seven Rotisserie/Grill/Smoker Hybrid and offset! ... plus warmer
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Old 05-19-2015, 10:59 AM   #29
babrisket
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Yep, I love beer can chicken and smoked chicken, but my absolute favorite is rotisserie chicken. Inject the bird and cover with Plowboys Yardbird rub and you have a winner. I want to do a turkey on it at some point. With the Hasty-Bake I raise the grate up once it hits 150ish to really crisp the skin.







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Old 05-20-2015, 12:31 AM   #30
fantomlord
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