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Cajun Bandit Rotisserie

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  • The Burn
    replied
    It's on the top of my list when I finally break down and buy a rotisserie
    Last edited by The Burn; December 30, 2014, 10:38 PM.

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  • Dewesq55
    replied
    I was just thinking about this today: Has anybody made a whole chicken on a rotisserie with MH's Huli Huli sauce/marinade? I'll bet it would be awesome. I will probably try it in the spring.

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  • HC in SC
    commented on 's reply
    I think KRR are all out of biz. We only had a couple in the Columbia, SC area - but they were good!

    I can still taste that pulled chicken pita sammich!!

    If I lived above a KRR like Kramer did I probably would have become obsessed like he did too!

  • Strat50
    commented on 's reply
    A prime example of major yumminess! Excuse me, I'm hungry now...lol

  • Huskee
    replied
    Look forward to more delicious pics!

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  • Huskee
    commented on 's reply
    Are they completely out of business? Every time I hear that name I think of Kramer's secret obsession on Seinfeld.

  • HC in SC
    replied
    You are giving me flashbacks to Kenny Rogers Roasters! Awesome! Bet you get a nice, even cook.

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  • Zman23
    replied
    Just finished the goat leg. It was a small 3# piece. Salted it earlier today and added pepper before cooking. When it was time to go in the rotisserie, I put a pan with diced potatoes, carrots, onions, garlic, S&P, and water under while it cooked. It was on the rotisserie a little over an hour.

    Leave a comment:


  • Strat50
    commented on 's reply
    You are most welcome. My wife and I want to adapt our rig for a rotisserie to do some of the traditionally styled Brazilian bbq she grew up with. She saw your pics and freaked, so I guess I'm on a quest...lol

  • Zman23
    replied
    Thanks for the advice and kind words, Strat. I worked in kitchens throughout college, as banquet and line cook. It was fun and I learned a lot. These days it's a hobby/passion.

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  • smarkley
    replied
    +1000 !

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  • Strat50
    replied
    Lookin' good Zman! Many of the recipes found here would be excellent for rotisserie. The rubs, marinades, and brines would work well in terms of what you might like flavor wise, as rotisserie cooking is still "just" cooking low and slow(usually) right? As a long time chef and line dog, one learns to look at flavor profile first. The method will follow. The opposite is also true. So, if you want, for example, a "Texas bbq" flavor from a chicken, find a recipe that will give you that flavor. Even on a rotisserie, you still cook chicken to 155 or so, right? So, marinate, rub, etc, then just cook. Traditional rotisserie recipes such as Churrasco are fairly simple, but just take time. Greek rotisserie is also simple, but takes time. Match the meat to recipes you find here, then just cook 'em up. Try not to "over think" it, as it is actually pretty simple.

    In looking at your excellent images, I can see you are a good and experienced cook. So, just go for it and do what you do, as what you are doing now is great. Having trained and worked with a ton of cooks in my career, I know talent when I see it, and you have it. Seasons greetings from Houston, Alaska...

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  • Jerod Broussard
    replied
    That is neat!!

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  • Zman23
    started a topic Cajun Bandit Rotisserie

    Cajun Bandit Rotisserie

    Got my Christmas gift early and put it to immediate use. So far, I have done Peruvian style chicken and leg of lamb. Today I am doing a small piece (3#) of leg of goat. I haven't seen too many rotisserie recipes on here. Does anyone here have a good source for rotisserie recipes?

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