Chickens on the kettle rotisserie tonight! - BBQ Central

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Old 03-01-2005, 03:09 PM   #1
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Wow, I'm impressed at the Jaccarding!
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Old 03-01-2005, 03:20 PM   #2
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Yeah, when you have a weapon with a Ba-zillion razor sharp edges.
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Old 03-01-2005, 03:51 PM   #3
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I got one for Christmas Susan, that thing does wonders on lesser cuts of meat.
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Old 03-01-2005, 04:02 PM   #4
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Re: Chickens on the kettle rotisserie tonight!

Quote:
Originally Posted by Susan Z
... Theoretically this will speed up the marination process.
I'm just the messenger!! :smt080
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Old 03-01-2005, 04:03 PM   #5
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Now it seems that would lead to dryer meat.....

Thoughts from those with experience?
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Old 03-01-2005, 04:10 PM   #6
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Quote:
Originally Posted by Susan Z
Well, I've read that it can be done with poultry, and the birdy IS sitting in marinade right now, all hermetically sealed and hopefully with the marinade sucked into all of those little perforations as well.

Plus the rotis just NATURALLY keeps it juicy, don'tcha' know.

Hey, at 2 bucks a bird, I figured it was a good time to experiment!

It sure doesn't make steaks drier.
Dang, my whole is schooling is blown! What about searing the steak to keep the juices in? Maybe it cooks faster when it's perforated?
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Old 03-01-2005, 04:11 PM   #7
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Re: Chickens on the kettle rotisserie tonight!

[quote=Niagara River Smoker]
Quote:
Originally Posted by "Susan Z":35sm5pvi
... Theoretically this will speed up the marination process.
I'm just the messenger!! :smt080[/quote:35sm5pvi]

She's still playing Maid Marination to Woodman's RobinWood. :smt063 :smt061
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Old 03-01-2005, 04:43 PM   #8
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well I reckon that's true, but we don't take steaks low and slow!

I'm in the camp that if it works for me, I'm doing it. I definately think the Jaccard will tenderize...guess there's another item on the bbq wish list...WHO'S PAYING FOR ALL THIS STUFF?
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Old 03-02-2005, 07:42 AM   #9
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Glad you're results were to yours and Mom's satisfaction!!
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