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Scott -- DFW

Countertop Rotisseries

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2 hours ago, gfweb said:

How does a rotisserie chicken differ from a nicely roasted bird? What am I improving if I get this thing?

 

2 hours ago, KennethT said:

In my understanding, oven "roasting" is really just baking - where hot air conveys heat to the food.  A rotisserie cooks solely through infrared - a true rotisserie or roast should be open to the air so the food is not heated at all by convection, but only from the heat source.  Theoretically, the sinusoidal application of heat and room temperature as it spins towards and away from the heat source makes for very tasty birds.

Also, the allegedly baste themselves.  When I lived in San Jose, with a backyard, Weber and a beautiful Char-Broil wood-fired grill, that had a rotisserie.  Anything you made on that, with real charcoal and/or wood. was pretty damn delicious. 

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5 hours ago, lindag said:

The very best chicken I've ever had is from a recipe for Red Devil chicken done on our outdoor gas grill with rotisserie.

 

Sounds great.  Try smoking the bird for 30 minutes before you spit it up...

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7 hours ago, gfweb said:

How does a rotisserie chicken differ from a nicely roasted bird? What am I improving if I get this thing?

 Depends. If you need your oven for something else a countertop rotisserie is a godsend.  I have one which I would love to promote on this thread but it is in my basement and at the moment out of my reach.  It was given to me by my daughter who didn’t have room for it. If I had counter room for it it would get a lot more use than it does.  Roasting a chicken usually involves also cleaning an oven. Rotisserie roasting in a countertop closed system means just a wipe down of the inside of a small appliance.  Once I am over my current physical limitations I will share a photograph of mine with everyone. 

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After the first trial, that machine has earned a place in my tiny apartment. I don't care if we have to sleep in bed with it! That bird was amazing!

20180121_185849-1.thumb.jpg.06a64a7aa6c8c49202245ba0665fa47f.jpg

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Also, not a drop of splattering... There was barely anything even to clean on the machine once it was done.

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 I finally made it into the basement to grab a photograph of my countertop rotisserie. 

 

C5FFC676-C7AA-4B96-BA64-13530536A105.thumb.jpeg.49f1e98f36d7f202d0ed24140849db26.jpeg

 

 It is a Franklin Chef brand.  The bulldog clip is holding the instructions together and I keep them inside the rotisserie when it is not in use. 

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4 hours ago, Anna N said:

 I finally made it into the basement to grab a photograph of my countertop rotisserie. 

 

C5FFC676-C7AA-4B96-BA64-13530536A105.thumb.jpeg.49f1e98f36d7f202d0ed24140849db26.jpeg

 

 It is a Franklin Chef brand.  The bulldog clip is holding the instructions together and I keep them inside the rotisserie when it is not in use. 

 

How I wish I had a basement.

 

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I think i'm going to list mine on ebay. I doubt I will ever use them again.  Just gathering dust.  

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This thread has got me thinking about the one my GF's mother has, and never uses. It's probably mine for the asking. (sigh) Like I need another kitchen gadget to find storage space for...

 

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2 hours ago, andiesenji said:

I think i'm going to list mine on ebay. I doubt I will ever use them again.  Just gathering dust.  

 

If you do, I hope you have a last frenzy of roasting!  Also, give a head's up here.  How does the Black Angus model function as a salamander?

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2 hours ago, boilsover said:

 

If you do, I hope you have a last frenzy of roasting!  Also, give a head's up here.  How does the Black Angus model function as a salamander?

It works fairly well as a top grill.  It's not as fast or as hot as a salamander.  I had one on my Garland range at the same time I had this but this had better control for grilling steaks when we wanted them actually cooked more than just seared on the surface.  None of us liked rare, rare steaks or chops.  It does gratins nicely.  

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