Announcement
Collapse
No announcement yet.
How about a rotisserie channel?
Collapse
X
-
OK give them their rotisserie channel. Then I want one for pellet cooking and techniques there in. And while we’re at it, stick burning, KBQ, kettle, Santa Maria, heck run the whole gambit. Why not? Makes it easy to find the appropriate technique for the appropriate cook.
- Likes 1
-
So what’s to stop you from posting them anyway in their proper meat sub channel category??
-
I only suggested the channel because I went looking for rotisserie knowledge in the technique section of AmazingRibs.com and came up short, so I had to go other websites instead.
- Likes 1
Leave a comment:
-
Huskee (and the other moderators) ..... I have seen a fair number of questions being posted about rotisserie Q .... and I know there's a significant number of us that do rotisserie Q as well .... I know it's not as new and exciting as Sous-Vide, though.
However, rotisserie bbq is actually one of the oldest methods of cooking meat that there is. It seems that after 30,000 years of doing it, we can safely say that rotisserie is not a fad ;-)
Perhaps those are good arguments in favor of a rotisserie sub-channel :-)
- Likes 1
Leave a comment:
-
Huskee your argument is that people would get confused by overlap between poultry, for example, and rotisserie. But how is that any different than beef and sous vide channels? Which already exists and could already be confusing. Using this argument, there should only be the actual food channels, and no grills or accessories channels.
-
A rotisserie channel would only prompt more great pictures of succulent meats, which would only make me want to buy a rotisserie. Next thing you know my wife would say, "Honey, what's a Jotisserie and why is there one on our credit card?"
- Likes 2
Leave a comment:
Announcement
Collapse
No announcement yet.
Leave a comment: