Chickens on the kettle rotisserie tonight!

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Susan Z said:
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?
 
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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