I think the rotisserie is an underrated, underused device. I have a Weber Genesis gas grill with three burners that run lengthwise. I turn off the middle one and adjust the other two burners to yield a temperature of 375°F-ish and I am able to turn our beautiful chickens, duck, and even small turkeys. Using a basket attachment, it's a great way to do chicken thighs and pork tenderloins too--they brown nicely and don't burn. It's much faster than using the smoker, not to mention fairly fool-proof, and so is a great addition to the back yard kitchen. I love the rotisserie, so much so that I've even come to be able to spell the word properly! :«)
Y'all?
Y'all?
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