PROTECTED]
On Behalf Of OK Don
Sent: Friday, May 16, 2008 11:33 PM
To: Mercedes Discussion List
Subject: Re: [MBZ] OT rotisserie question
If you eat, you should have a rosemary plant, and basil!
On Fri, May 16, 2008 at 10:18 PM, Rich Thomas
[EMAIL PROTECTED] wrote:
Oh yeah -- if you have
You're better off with a lower heat and a longer cooking. Rotisserie
is the best for chicken!
And give the skin a few pokes with a fork to make some dribble holes
for the juices!
Zedic
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Lower the temp! You will have to stay close, just like any other
grilling, you really cannot leave it for more than a few minutes.
At 450 it chickens should cook right through pretty fast.
Peter
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On Behalf Of Jeff Zedic
Sent: Friday, May 16, 2008 6:24 PM
To: Mercedes Discussion List
Subject: Re: [MBZ] OT rotisserie question
You're better off with a lower heat and a longer cooking. Rotisserie
is the best for chicken!
And give the skin a few pokes with a fork to make some dribble holes
TURN IT DOWN! Chicken want to cook low and slow. Put some hickory
chips in a disposable aluminum pan, the will smoke for awhile. I'm so
addicted to the I've bought a smoker to cook many foods the low SLOW
WAY. But, it can be done on your grill. After learning how not to
burn chickens, try a
On Fri, 16 May 2008 18:23:32 -0400, you wrote:
You're better off with a lower heat and a longer cooking. Rotisserie
is the best for chicken!
And give the skin a few pokes with a fork to make some dribble holes
for the juices!
NO! Why dry it out!
Pete
--
Regards,
Peter T. Arnold
2007
2 more things.
put dry Rub on before cooking, NO BBQ sauce un till the cooking is
done. The sugar in BBQ sauce burns, you don't want that.
Secret rib receipt follows: Marinade them o'night in Caesars salad
dressing, cook then very slow, add smoke, you'll like these without
sauce, add if you
You can also buy a Cajun Injector, which is just a big syringe you can
inject the chicken (or turkey if you are frying it) with a variety of
sauces you can either buy or make yourself. This keeps it really moist
and very flavorful. Or you can just poke a few holes in the skin and
push in
-
what settings / time do you use for chicken?
BillR
-Original Message-
From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED]
On Behalf Of Peter T. Arnold
Sent: Friday, May 16, 2008 8:05 PM
To: Mercedes Discussion List
Subject: Re: [MBZ] OT rotisserie question
TURN IT DOWN! Chicken want
Discussion List
Subject: Re: [MBZ] OT rotisserie question
2 more things.
put dry Rub on before cooking, NO BBQ sauce un till the cooking is
done. The sugar in BBQ sauce burns, you don't want that.
Secret rib receipt follows: Marinade them o'night in Caesars salad
dressing, cook then very slow
We bought one of those cheap electric smokers - vertacle drum shaped -
and have really enjoyed it. I cut pieces of pecan sticks (picked up in
the back yard), place them beside the element, replace them every
hour, and smoke several birds and cheap pork loins at a time. I rub
curry powoder/garlic
: Friday, May 16, 2008 8:59 PM
To: Mercedes Discussion List
Subject: Re: [MBZ] OT rotisserie question
You can also buy a Cajun Injector, which is just a big syringe you can
inject the chicken (or turkey if you are frying it) with a variety of
sauces you can either buy or make yourself. This keeps
Low and slow is the only way to cook ribs (I do them on one side of
the grill with only the other side lit, as low as it will go, cook at
least 6 hours -- slop on some sauce once in a while and turn when you
go past while working outside).
Chicken, you have to cook all the way through (you
Zedic said dribble
Bob R
-Original Message-
From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED]
On Behalf Of Jeff Zedic
Sent: Friday, May 16, 2008 3:24 PM
To: Mercedes Discussion List
Subject: Re: [MBZ] OT rotisserie question
You're better off with a lower heat and a longer cooking
Youi might be able to smell the ribs tomorrow if the wind is blowing the
right way.
Thanks - Bill
-Original Message-
From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED]
On Behalf Of Peter Frederick
Sent: Friday, May 16, 2008 10:26 PM
To: Mercedes Discussion List
Subject: Re: [MBZ] OT
Oh yeah -- if you have a rosemary bush, fresh rosemary is to die for.
Bit of lemon, garlic to go with it. Shove some little branches up under
the skin of the chicken. Heaven!
--R
Bill R wrote:
That does sound good. Come to think of it I had some great Rosemary chicken
at a Mediterranean
If you eat, you should have a rosemary plant, and basil!
On Fri, May 16, 2008 at 10:18 PM, Rich Thomas
[EMAIL PROTECTED] wrote:
Oh yeah -- if you have a rosemary bush, fresh rosemary is to die for.
Bit of lemon, garlic to go with it. Shove some little branches up under
the skin of the
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