Tips and Tricks For Rotisserie Grilling Turkey and Chicken
November 23rd, 2009 | by admin |
From http://www.BarbecueTricks.com. Afew things to avoid and to watch out for when using a rotisserie with poultry or any meat.
Duration : 0:1:34
[youtube s4z0kWssqo4]
4 Responses to “Tips and Tricks For Rotisserie Grilling Turkey and Chicken”
By rydwy222 on Nov 23, 2009 | Reply
i never use that …
i never use that back burner….i always do two chickens under 5 lb and i have 4 burners for my grill i turn on the two out side ones. leaving the heat off under the birds and after 2 hours they are done.
By coloringpencil on Nov 23, 2009 | Reply
thank you for the …
thank you for the detaled explination. Most videos, well, almost every video I found just showed the bird turning and didnt say much. Thanks for showing the counter weight and talking a bit about the spit. I have never done rotisserie cooking, and right now am doing a small pork tenderloin. Just started about half an hour ago.
By BarbecueTricks on Nov 23, 2009 | Reply
Turned out pretty …
Turned out pretty good… you can see the one side a bit darker than the other. One side ended up a lot darker in the end… still good.
By GRock732 on Nov 23, 2009 | Reply
i wanna see the …
i wanna see the final product.