Misses got me this French tourne broche, a mechanical rotisserie, for my birthday. Did a first cook this weekend, had to be chicken. Dry brined for 48 hours with home made rub. Then in the rotisserie over open fire, took about 2,5 hours to finish. I also used the flambadou to baste it in piping hot pork fat. Chicken tasted great. Need to do Picanha on this asap!
https://youtu.be/XJebyEd3Prg
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https://youtu.be/XJebyEd3Prg
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