Rotisserie for Beef and Bird Recipes
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05/31/2007
This was a total disaster. So why did I rate information technology five stars? Because I take the blame for the bug I had. Although the recipe did non state information technology, I knew to necktie upward the drumsticks and wings to keep them from flapping as the rotisserie turned, thus turning to carbon. I also knew that, when basting with a butter or oil based flavoring, you will have flare-up. I thought about putting foil nether the chicken, but idea previous postings that said "practice not deviate from the recipe" knew something I did not. Peradventure it would be crispier. When I went to put the 2d basting on, there was smoke streaming out from under the lid. The peel was black. A lot of the meat was overcooked. The stuff in the middle was cooked perfectly, but I sent my girl out to the store to get a pre-cooked i. I will eat the meat I salvaged for lunch tomorrow ;-). Then, tie the legs, tie the wings, put downwardly foil, and yous will probably beloved this. I loved the smell of the sauce. Live and learn. I hope yous learn from my mistake. Updated: Some other choice is to turn off the burner under the craven and cook information technology with indirect heat. (I take three burners.)
07/07/2007
Peachy recipe! This was my get-go fourth dimension using my rotisserie attatchment for my BBQ grill. I was a little nervous but it turned out wonderful. Brand sure you utilise the drip pan or yous will be in for a large mess. Also, tie up the legs and wings so they don't flap all over the identify. This was a great recipe to start my rotisserie carrer. I volition be cooking this again very soon.
ten/31/2007
I really enjoyed this recipe! I added some rosemerry and I used olive oil insted of butter. It was wonderful, and and so juicey!!!
07/xxx/2007
This chicken turned out fantastic. Nosotros followed the ingredients listing exactly and the cooking times were followed exactly. Thank you to the other reviews, made sure we tied the legs/wings with string and used an old 13x9" block pan as a drip pan. Nosotros have always really enjoyed the grocery store rotisserie chickens, but now nosotros will be making our ain. Yum! The reviewer who added garlic pulverisation has a great idea, as I am certain that would be tasty!
04/09/2007
This is the BEST!!!!!! If y'all're looking for a really great rotisserie chicken recipe, believe me, this is the 1. By far. I've tried many others from here and other sites, and they can't touch this one. A must try.
06/eighteen/2008
My husband has been after me for years to find a not bad rotisserie chicken recipe and this is information technology! I did decrease the corporeality of common salt used the 2d fourth dimension I made this chicken and information technology was delicious! I will definitely be using this recipe for a long time!
ten/30/2007
We loved this ane. It is so easy and so expert. I did information technology in my Baby George Rotisserie. Quick and easy supper!
10/11/2007
The chicken looked and then great that it was shame to cleave it. But the sense of taste was great it was worth while carving it. Moist, succulent, and delicious.
03/27/2010
YUMMY! Rivals any store bought/restaurant rotisserie Chicken. Added poultry seasoning, garlic, and seasoning salt to the mix. As well used olive oil instead of butter. Took 1.5 hours at 300 degrees. Tied wings and drumsticks together, and then the drumsticks to the body. Family unit loved the crispy skin. I had brined the chicken for something else and so decided to grill with the squeamish weather. Don't know what the 4 hours of brining did, but the stop event was fabled!
07/24/2010
Perfect every fourth dimension! I stick a whole lemon in the cavity (after poking information technology a few times to permit the juices trickle out) and some fresh rosemary. It keeps the bird moist and also helps to keep it snug on the rotisserie rod.
05/09/2009
Yep, the recipe is fine but the method and instructions have a lot to be desired when cooking out of doors over fire , exist it over or with charcoal or on a gas grill..., You Quickly Grill well-nigh cuts of beefiness over direct coals or oestrus. Yous Bar B Q most cuts of pork over low and very slow indirect estrus (smoke). Brisket and tougher cuts of beef are best cooked low and dull equally well. You do something chosen in-between with craven and poultry called "ROASTING" Now if you are into eating carbon and having a blackness cloud emanate from your rima oris and encircling your caput from each bite, I propose when "roasting" whole chicken or chicken pieces on the grill you employ the indirect method of cooking [roasting]. Indirect Method is having the fire banked on ane or either side of the chicken or meat like Pork Steaks, Ribs, Rib racks and Tri Tip steaks etc. either on a rotisserie such every bit Prime number Rib roast [In a basket non on skewers]or flat on the grill when using charcoal or briquettes. Important! Ever take a drip pan nether the chicken. This prevents flare ups and grease fires in the Bar B Q pit or Kettle. Always accept a sufficient corporeality of liquid in the baste pan be it beer, apple juice, vino or fifty-fifty plain water. This adds humidity to the inside of the closed BBQ and as well prevents grease fires. Concomitantly, it as well volition stop neighbour complaints those unexpected Code-three visits from your local engine company of fire fighters. Rule of pollex is... "Never cook, BBQ or roa
01/17/2011
This rotisserie chicken was delicious! The flavor from the butter drip was very yummy! I had about a iv lb. chicken and my married man pretty much ate the whole matter! lol That was the first time making a whole chicken, for just the two of u.s.a., where we had no leftover meat! I did brine the chicken for a few hours before mitt to help it come out nice and juicy. I had to try out my new rotisserie that I received for xmas and fifty-fifty though it was freezing outside the chicken took about an hour and a half to fully cook on the grill. Thanks for the great recipe! I will make over again!
06/19/2010
Very practiced! I plant rotisserie tips on another website which helped a lot... put the chicken on acme of a lemon (or an onion) to proceed the chix from flopping all over, and truss the chix as well. I used the lemon and the juices definitely permeated the chix, and with the butter mixture of this receipe on the chix skin the cease result was Smashing! (Likewise, employ a pan total of liquid (water, broth, or a mixture of both) to catch the drippings. Make certain you keep liquid in the pan so it doesn't dry out out and burn. That way no flare-ups from the burn down or smoke from drippings burning. This chicken turned out AWESOME!)
04/06/2010
This sauce is swell and versatile! I have used it with chicken and as well with just vegetables broiled in an Oven Bag, the sauce is absorbed by the veggies, oral fissure watering! My daughter is a vegetarian and nosotros have made a repast of the oven roasted vegetables. I continue getting requests for the recipe.
07/12/2010
Quick and piece of cake. This was so juicy. Thanks for sharing. I just got my grill rotisserie attachment and this was the perfect commencement dish! Definitely put foil or a pan under the chickent to grab the drippings or yous will have a large mess.
12/08/2010
Craving BB-Q chicken over the concluding weekend we tried this recipe. I prepared the whole chicken and my wonderful beau braved the common cold to spark upwards the barbecue and melt it. He put a tin pan on the rack, above the coals and under the chicken and basted the chicken in it's own juices. I wouldn't change a thing! Actually exceptional ! Thank you.
01/13/2011
Best rotisserie chicken I've always made...this is one of our favorite things to consume. I put less paprika than the recipe called for (maybe about 1/two) because I didn't know if my hubby likes paprika. I also added a few dashes of garlic table salt. I melted all the seasonings together in a pan on the stovetop and rolled the chicken around in it after information technology cooked for 10 mins. The seasoning was actually skilful....has kind of a salty tangy-ness. We volition definitely make this again. UPDATE: I always make this in my toaster oven (it has a rotisserie attachment) and information technology's perfect. Sometimes I alternate seasonings with the "Roast sticky chicken" recipe by Sue Rogers, on this website, for some variety, and stick a lemon in the middle. Cooking craven this way is the best!
08/21/2010
Cracking recipe - not bad flavour!
07/26/2010
Turned out corking. Crispy skin and very moist meat.
12/20/2009
This was so awesome - I added potatoes & veggies to the baste pan below along with some craven broth and sprigs of fresh Rosemary & Thyme - I came out unbelievably flavorful. This recipe is a for sure keeper and great for entertaining.
07/05/2008
did this recipe equally follows: 4.75lb chicken @350 deg gas grill for 2.5 hrs. used same spices as original recipe but added 1 tsp. of garlic powder. Used drip pan under chicken with one 12 oz. bottle of beer in information technology. Chef had just ane glug. Beer evaporated after 1/two hr and so added water with a little chicken base. Had to practise this twice. All-time chicken I ever had. You must effort this,you won't be dissapointed.Used both exterior burners on four burner gas grill using indirect rut method.
08/27/2011
Crawly chicken! My kids said it was the BEST CHICKEN they had ever had :) Nosotros loved it too!
ten/fifteen/2008
I've used this recipe on both chicken and turkey. It's perfect and then elementary.
11/19/2010
This was my first effort at using the rotisserie on my brand new Weber. I did tie the legs and wings and used a drip pan under the bird. I besides used indirect heat, turning off the middle burner. I used kosher salt, which at 1 tablespoon turned out to exist a little salty. Next fourth dimension I will halve the common salt, but all in all the taste was unbelievable!! Will definitely try once again.
10/19/2009
Very messy but well worth it! It is and then moist and tastes similar a pro made it.
05/xi/2010
Wow, I've made this several times now and dearest it! I've always followed the recipe exactly and it's amazing every time!
06/15/2009
Nosotros just bought a rotisserie and needed to break it in before trying a whole pig on the fourth of July. This is a free standing i without a lid. Now we know we need to become or make a lid for this thing because a small craven took FOREVER to make. Thank God we did Beer Butt chicken on the grill or our neighbors kids would take been starving. Be sure to tie your chicken's wings and legs together with string and then they don't hang down. Yous desire those to be secure. Also, to go on it moist stuff the crenel with cut up lemons. With regard to the recipe for basting sauce, it was good. I would double it and add garlic powder and some onion powder. Although, you could add just about any combination of spices that are to your liking. It really doesn't matter. What you have to have is patience and a proficient meat thermometer.
09/29/2010
Very good. Made it without the butter and used skinned craven. I let it soak in a salt water brine for ~2hrs before I seasoned and grilled it. With those changes, it was perfect for u.s.a..
12/21/2010
Wow! This chicken came out tender, juicy, and delicious! Used a 5 lb craven and cooked it at 300 in my convection oven on the rotisserie setting and cut the salt down by a touch (about 2/3 T). After 2 hours, it was cooked perfectly. Thank you for sharing!
11/11/2009
All-time Rotisserie craven recipe I've establish. Try stuffing bird with a quartered onion and lemon. I've also cooked it in my "Large Easy" oiless turkey fryer.
06/27/2010
ROCKS! If you lot want a real down home season this is it. Then good. I was a little more liberal with a pinch of salt on the within (healthy pinch) and I think it helps a little.
01/08/2010
Wow delicious!!
12/28/2011
Excellent and comes out so moist and flavorful. Directions don't say to necktie up legs and wings merely you really must. I put a pan underneath to catch the fat that melts off which causes 'burn down'. This chicken was a four.twenty pounder and was done in 1 1/2 hours. Certain will practice this once more!
12/03/2010
Chicken was mouthwatering. Spices are simply right. Could utilize one-half of butter of spices. Had to reserve the remainder for the next rotisserie chicken. Recommend this 1.
08/eleven/2009
This is simply delicious!! I added some garlic and onion pulverization to the melted butter. The peel got perfectly crispy and the meat was wonderfully moist. I made ii chickens at once and anybody loved them.
04/24/2011
this is great! I did add some forest chips for smoke and apple juce in the baste pan. turned out excellent!!!!
08/31/2009
This was excellent, but I fabricated several changes: 1/2 olive oil and 1/2 butter, added garlic powder, onion powder, lemon pepper instead of blackness, used the table salt and paprika, stuffed chicken with onion and lemon wedges, and filled the drip pan with white vino and lemon juice. Easy recipe and astonishing season.
09/21/2008
OHHH MY!!!!!! This was Great! This was the first fourth dimension I take used the rotisserie on the grill. After reading reviews I placed a pan nether the chicken with apple juice in information technology. I cooked it on low temp with 2 of the 3 burners for ii.5 hours. When I took information technology off the grill, I covered it in foil and towels to keep the oestrus in and grilled my vegies in foil for xx mins. It worked not bad! It allowed the chicken to settle, but yet kept information technology hot. This chicken was SO moist and tender! I did accept to fill the juice in the pan one more time during the whole process. Utilise a pan you don't care nearly or a disposable considering the cooking volition destroy the pan! I likewise used a seasoned salt in place of the regular salt. We Will exist making this more!
01/05/2011
We added garlic and, to be honest, it still didn't really have any taste.
01/28/2010
I volition NEVER prepare a whole chicken whatever other way. This is So expert.
03/19/2011
the chicken was very moist, even the white meat! I served at a staff bbq and everyone loved it!
03/08/2010
I used our Rotisserie and it tasted better and then the store bought ones.
09/05/2008
On a grill You lot Need to put a foil pan under Craven and add water to pan about a 1/2" or add together (BEER works best 2-12oz cans) your Chicken will fall off the os!!!!
07/14/2008
Yery good. Made a overnice crispness to the skin. But I felt information technology lacked some flavor. So on the second attempt I added some Brie cheese under the skin effectually the breast and so stuffed the cavitey with lemon wedges, thyme, basil, and onion wedges. Added a full burst of flavour this time. But with the Brie cheese in there it fabricated information technology rather oily on the outside, So you'ld simply accept to either omit the cheese or the butter baste.
02/xx/2011
Was unproblematic to execute and added big flavor. Would definitely make again.
06/19/2011
My wife didn't desire to brand the baste as directing. She used store-bought poultery seasoning and margerine. I have five burners on my grill. Subsequently tying the 5-pound bird with cooking twine and securing it to the spit, I put it over four burners on loftier for about 10-15 mintues. I turned off the centre two burners and reduced the outer burners to medium. After things settled, the thermometer on the grill top read 350. I basted the bird every twenty minutes, cooking for a Full of one hour (x-15 on high with iv burners and 45-fifty with 2 burners on medium). The temperature by out meat thermometer was 177.6. Since my wife could not finish sampling the crisp skin, we called it "done" and tented it with aluminum foil for fifteen minutes or so. She says she's never buying a shop prepared rotisserie craven again.
04/26/2011
We started making this rotisserie craven recipe right later on Father's Solar day 2009 when my husband received his new huge grill. This recipe is spot on! We have never felt we needed to change it in any way. We joke that, who knew 'paprika' would be the undercover ingredient. Information technology is and so delicious we practically go far for every party...birthdays, 4th of July, etc. Our guests always ask how we make information technology...information technology is so easy!
08/xi/2011
The chicken came out moist, beautiful, merely it wasn't a hit -- way too salty. One of my kids couldn't fifty-fifty eat the leg, because it was so salty. I will definitely melt it over again, simply with perchance 1/2 teaspoon of salt.
06/xxx/2010
I don't have a bbq, then I baked this in the oven. It was a huge hit. Mode better than the prepared rotisserie chickens we usually get.
04/27/2009
This is the best recipe for Rotisserie Chicken.Our thank you to the recipe submitter.Yum!
06/08/2008
Put ii birds on the spit. We ate till we could'nt move so but rolled in the leftovers!! Too simple to be true.
10/22/2012
This turned out moist and the flavour was quite skilful. No more expensive store bought bird for u.s.. Thanks for sharing.
08/03/2006
We just got a new grill forth with a rotisserie. Couldn't wait to try it out and this recipe was perfect. I even did two chickens (Doubled the recipe) at one fourth dimension and they both turned out great. Very moist and flavorful! Will definitely use again.
09/23/2006
I Word......yummmiiieee!!!!! I have made this twice and both times it came out amend than whatever resturant bought craven i have ever purchased. My only regret is, I can't arrive in the winter as I live in northen Canada and it gets to cold to exist outside rotisserieing chicken.
06/01/2008
Loved this craven (the 2nd fourth dimension I made it!). The first one was my showtime rotisserie endeavor and although I put a drip pan nether information technology, the fat that dripped caught fire and destroyed the chicken! I did some research then the adjacent fourth dimension I put 1 inch of water in the baste pan. It diluted any drips and prevented a burn down. My 2nd attempt went peachy and we loved the results. I did employ 1/two the salt but otherwise wouldn't change a thing.
06/13/2006
The results of this recipe were astounding. The chicken turned out tender, juicy and best of all had that golden cherry-red brown crispy skin that had alluded me until this recipe. I did cut the salt by 25%, but that is a personal preferance. This recipe is a keeper.
07/08/2010
these turned out very well. Didn't accept the free energy to set the rotesserie so I cooked them on broiler pans on the grill and it worked out well.
02/04/2010
This was so delicious and then unbelievably piece of cake! i didn't even measure anything out, rubbed butter all over and under the wings, salted, peppered, and sprinkled paprika all over it. I actually cooked it in the oven uncovered. Tasted just like a store bought rotisserie. It was divine! Thanks for sharing this recipe!
07/30/2011
I made this recipe the other night to break in our new rotisserie for our gas grill. I take to say that I've bought rotisserie style chickens from the supermarket and idea they were great, but this recipe puts them to shame!! Our chicken turned our fantastic! It was succulent, moist and perfect. I'one thousand glad that I learned a new craven cooking technique. Thanks for submitting this wonderful recipe, I'll exist using it from now on!
05/27/2011
Really enjoyed this recipe, I did brine my chicken 24 hours with water,garlic and brown sugar so rinsed and cooked as the recipe said. My grill has a infrared rotisserie burner so after the first ten minutes with everything on high I close the bottom burners off and only cooked with the infrared burner. Total cooking time about 70 minutes. Simple recipes are merely the best!
06/xiv/2008
A little less salt!
06/27/2011
I did this a lilliputian different, I used 1 Tsp garlic pulverisation, 1 Tsp salt, 1/two Tsp Freshly basis black pepper, 1 tablespoon parsley flakes. I tied the chicken and put a pan underneath information technology and I did not baste it at all. Came out smashing! Thanks for the technique.
01/05/2007
Excellent!It was so moist and tasty.My kids couldn't get enough of it. Adjacent time I'll use a bigger chicken.Thanks for a keen recipe!
08/09/2011
I make this rotisserie chicken using Western North Carolina Vinegar Barbeque Sauce which has butter in it. You can find the recipe on alrecipes. I exercise the usual tie the legs and wings and utilize indirect oestrus and try to maintain 350 degrees on my weber
08/24/2011
Awsome recipe; Great season, Chicken stays juicy, and It'south quick and easy!!
eleven/26/2009
Oh my goodness; did I e'er get rave reviews from my family and guests. No other BBQ chicken for my family at present. I did cutting back the salt to 2 tsps. and placed it in a can foil plate in the center of the BBQ with the middle burner off. Used a digital thermometer and my iii.5 lb. chicken only took i hour. Have tried this on bone in chicken breasts adding the rub half way through and using a digital thermometer to 180 degrees. Yummo, so tender & juicy.
02/xviii/2010
I was skeptical of this recipe when I tried it, simply it turned out to be a great bones recipe. I would recommend binding the drumsticks and wings to keep them from overcooking, just equally I did. I, too, put the chicken on a timer and basted it every 30 or and so minutes while cooking. I cooked the chicken on high (450 degrees) for 10 minutes, and so cooked it at 350 degrees for almost an hour and one-half (the skin had a rich, night colour, the meat had started retracting from the bone, and the internal temp had reached 180 degrees). The great thing near this recipe is how moist the craven is. I ordinarily make a chicken salad with any leftovers.
06/26/2011
First rotisserie I have ever done. Got the rotisserie kit for birthday to go on my Weber grill. Even later reading that yous need to tie the bird up, I didn't realize how much. Well, the recipe turned out great. Substituted olive oil for the butter. Also dusted the bird with Zach'southward cajun salt just prior to pulling information technology off the grill. Very tender, good recipe.
01/14/2012
Was uncomplicated & delicious in my Start Rotisserie! Lots of flavor & crispy skin! Thanks so much!
03/05/2008
I simply have to say how wonderful this chicken turns out. I really had no idea that I was able to produce such a lovely dish! I accept been living in Italy for several years, and from time to time I get the urge for some home nutrient, and this was higher up and beyond what I was craving!!!
07/13/2012
Fabricated this the other night, yummy! I used the rub every bit a starting indicate but stuffed the craven with lemon grass & onion, my drip pan consisded of white wine, garlic and lemon juice for basting. Not much was left for the next day but the toddler was able to savour those few left over bites. Thanks for sharing!!
11/02/2008
Sorry not to give v stars merely everyone found this too salty. I'll try information technology again with half the salt and maybe olive oil instead of butter.
06/24/2011
I used one/8 tsp cayenne instead of the blackness pepper. It turned out to be wonderful!
12/28/2011
This is a great recipe. I have made information technology a few times already and my picky three year old loves it
07/30/2008
This is a winner! Baste pan and only baste information technology in one case is my just change. For a larger chicken (3-ane/2 Pound)I cooked it two hours and it fell off the os. It sure beats the store multifariousness.
08/03/2009
Great recipe, added my own twist to it. To the recipe above I added; 1Tbs footing rosemary 1Tbs Garlic powder 3Tbs Olive oil Equally well as the added ingredients, I likewise filled a drip pan with white vino and put it under the rotating chicken. Very moist and delicious chicken.
07/20/2011
This was wonderful, I didn't change a matter. Tasted similar the rotisserie craven you tin become at the grocery that my kids rave well-nigh, but actually fresh...mmmm
05/05/2011
So freaking good!
12/06/2011
So delicious! Perfect as is!
06/26/2006
I wish there was a iv.five rating....This was pretty practiced. I really liked the basting mix, but I was thinking peradventure to inject the chicken too adjacent time?? Volition try information technology out and report back to yous. :)
10/27/2011
really good, but skipped the salt and simply went with butter, paprika and pepper in the basting mixture. Doesn't need it.
07/15/2007
This came out fantastic. Only thing I added was some garlic powder to the baste mix, nearly a couple tsp.
07/twenty/2006
My family gives the 5 stars. The kids were requesting it again earlier dinner was washed. Chicken was perfectly moist. However, I will definately reduce the corporeality of table salt next time I make information technology.
08/09/2008
This was splendid. We grilled it on our rotisserie rack on the bbq. It tasted better than the ones yous get at a grocery store. This is definately a keeper.
09/29/2007
This recipe is absolutely perfect exactly the way information technology is written, no changes needed. Information technology comes out looking just like the rotisserie chickens I buy cooked at the grocery shop and tastes even more than moist! Thanks.
05/12/2006
This was excellent. The chicken was very moist and the seasoning perfect. Thank you!
06/16/2007
I did follow this recipe as exactly as written. Information technology was like shooting fish in a barrel and delicious! My dad loved it and he is extremely fussy. This is a keeper and I highly recommend it for visitor.
09/05/2012
Followed to a T. Worked out great in my countertop Rotisserie. Overall flavor was very nice, it was what I was looking for, for another recipe to use this in. I didn't want anything overly spicy with flavors nor was it just obviously. This fit into what I was looking for. I love the butter paprika flavour on the skin. And I can't wait to try this recipe on the grill. TY.
01/08/2012
This was so simple and tasted so great! Definitely a keeper!!
05/26/2008
Really keen way to do chicken! I thought information technology was a tad bit salty as I used salted butter plus the tablespoon - next time I'll simply use two teaspoons or unsalted butter and i tablespoon of salt.
10/08/2008
Easy and Succulent. Tastes better than accept out chicken! My kids love this and inquire for it every week!! Besides works great for roasting the craven on a can of beer in the oven.
10/08/2007
My chicken came out AMAZINGLY!!! I basted it three times (at approx. 30min intervals) and BBQ'd it on medium for nearly i.5hrs The pare came out then crunchy and flavorful, the inside of the chicken was very moist...amend than any store-bought rotisserie chicken I've ever eaten! My husband couldn't get enough :)
06/05/2011
Yum
10/12/2009
This was fantastic! Very moist. I just tasted the skin since I pull the peel off. Very tasty! Will make this again.
06/04/2008
My family loved this recipe! I've told anybody about how yummy this chicken was! It was so uncomplicated; I plan on using this recipe frequently.
07/04/2009
We recently got a new gas grill & rotisserie.This was the first recipe we tried, and it was scrumptious!! The second time, I omitted the salt & added i/2tsp. garlic powder, 1tsp. onion poweder and 1tsp. lemon pepper. To the melted butter, I added 1/2 cup lemon juice. Wonderful!! We will utilise this recipe many times this summer.
09/23/2007
Truly outstanding recipe. Looks to simple to be good but that's what's deceiving. If you are cooking a larger craven you lot do need to increment the butter by 1-2 TBLS. You lot tin can likewise add i/eight to 1/4 tsp of garlic powder. This will go a family/guest favorite in an instant.
09/fourteen/2007
This is the most succulent chicken. Merely similar the supermarket chicks. No changes, we had a iv 3/4 pound bird and cooked for an extra thirty minutes but fifteen would have been enough.
07/12/2009
amazing! turned out perfect! thanks! i found 350 was best(all 3 burners on low). make sure you tie up the legs/wings. i would recommened adding some liquid in the drip pan BEFORE you start cooking besides. i used some inexpensive beer :) in addition to the wonderfully elementary recipe..... i blimp the cavity with lemon wedges, garlic and various herbs. i HIGHLY recommend doing this. kept the bird overnice and juicy!
Source: https://www.allrecipes.com/recipe/93168/rotisserie-chicken/
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