I am, truly, in awe!
Very, very cool!
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How about a rotisserie channel?
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The lovely thing about a rotisserie is they can by used on a variety of different cookers and aren't limited to one or two. They can be used on anything from an open pit to a $25,000 Kalamazoo. Kettles, kamados, gassers...you name it the rotisserie will find a home. Hey ecowper do you have one on your Hasty-Bake? Personally I wouldn't mind seeing more info on rotisseries.
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I accept your challenge to liven up the pizza oven channel.Last edited by Attjack; December 28, 2018, 03:09 PM.
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Pizza ovens sub channel has a whopping 6 topics and 78 responses. Lump the spinners in with that and maybe get more activity in that sub channel? Or lump it in with electrics because you pretty much need electrons to run that spinner motor right? Just spit ballin' here.
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A recent example. I cooked my first prime rib roast this Christmas. I was torn between smoking on the G2, the Kettle with SnS, and the Kettle with rotisserie and SnS. Eventually went with the Kettle and SnS because I did not know if a rotisserie would cook a roast significantly different and did not want to screw up Christmas dinner. I would not be as interested in pics of rotisserie cooks as much as folks sharing techniques on using the rotisserie and how it might impact the way you cook or cook times. For example, is there any significant difference or thing to watch out for when smoking a roast at 225 vs hanging one on a rotisserie at 225. Don't want to learn by trial and error that there is or isn't a difference.
Is there a difference between a rotisserie on a gasser vs charcoal? Charcoal with SNS vs charcoal with Weber basket? One basket vs two?Last edited by jlazar; December 28, 2018, 01:25 PM.
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As I survey the present channels (mostly first tier sub-channels), under "Accessories and Cookware" I see: Instant Pot, Cast Iron, Kettle Accessories, and Sous Vide among others. Under "Grills, Smokers, and Fuels" I see: Wood Pellets (mainly a discussion of pellet models), Pizza Ovens, and Log/Wood/Stickburners, among others.
Seems to me that rotisserie is as "unique" and as widely used as anything listed above.
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Yea really jazz up the matrix. So .... if for instance you wanted to cook a steak sous vide and sear. To post, be given the option of the Beef Recipe sub channel, the technique of the Sous Vide sub channel as a cross reference and the technique of Searing as a third sub channel. The latter two would post automatically to their appropriate spaces while the first choice would have posting hierarchy. Let's see how good Ray J really is
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