I'm going to use a rotisserie for the first time in my life today. Kind of excited to try something new. The manufacturer has a video that suggests setting the rear burner to high for 15-20 minutes until the skin looks crispy then turning down the temperature to around 350 to finish it.
This sounds backwards to me. Seems like it should be the other way around. What do you guys do?
Also, basting. My understanding is that the bird should be basted fairly often when using a rotisserie. I'm going to use Meathead's Simon and Garfunkel rub on the bird. Will basting it with butter and lemon juice remove a lot of the rub?
This sounds backwards to me. Seems like it should be the other way around. What do you guys do?
Also, basting. My understanding is that the bird should be basted fairly often when using a rotisserie. I'm going to use Meathead's Simon and Garfunkel rub on the bird. Will basting it with butter and lemon juice remove a lot of the rub?
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