cobrar97
Wandering around with a bag of matchlight, looking for a match.
Just put together my new Napoleon Prestige Pro 500 and finished the burn-in. Now it's time to actually make something on it. It came with the rotisserie setup and I got the kabob attachment as a bonus.
I'm going to make some simple chicken, onion, bacon kabobs with a bourbon bbq sauce. Wonder the best cooking method.
I was thinking of turn the rear rotis burning on high for a few minutes until there's some char on the kabobs...then reduce it to low and turn on the lower-outside burners to low as well bring the chicken up to temp.
Does anyone know if this is proper or maybe a better way? And advice on having successful kabobs would be great. I've never used a rotisserie, so it's best to ask the pros here.
I'm going to make some simple chicken, onion, bacon kabobs with a bourbon bbq sauce. Wonder the best cooking method.
I was thinking of turn the rear rotis burning on high for a few minutes until there's some char on the kabobs...then reduce it to low and turn on the lower-outside burners to low as well bring the chicken up to temp.
Does anyone know if this is proper or maybe a better way? And advice on having successful kabobs would be great. I've never used a rotisserie, so it's best to ask the pros here.
