summer while visiting my in-laws, I had my first experience with
a home rotisserie. Upon our arrival, I noticed, and smelled, a
beautiful pork roast going round and round all by itself, outside
on the patio. No one paid much attention to it, other than to
remark about the delicious aroma that floated through the neighborhood
on that warm summer afternoon. As the afternoon progressed, the
roast continued to rotate until it achieved a rich brown even
color. Although the rotisserie and the roast did not spark much
attention from the rest of the family, I was amazed. I had to
have one. My mind was racing to think of all the incredible things
I could cook with absolutely no effort at all! Roasts! Chicken!
then for the moment of proof
..We sat down, carved the roast
and took our first bite. It was superb. Moist on the inside, browned
and bursting with flavor on the outside. Yes, I had to have one.
I had to give this machine a score, it would look like this: Results=
10, Effort= 0-1. With a score like that, I figure its the
perfect kitchen gadget for someone struggling with Celiac or with
a wheat or gluten intolerance. Little or no effort and tastes
incredible. Yes, this is for us. This evens out some of the injustices
we endure every day. No McDonalds hamburgers? Who cares,
I can rotisserie a roast that will knock your socks off without
missing a beat in conversation. No beer? So what, I can rotisserie
a bird that will make your mouth water as you before you get to
my front steps.
guess what I got for Christmas? A rotisserie!
hardest part about cooking on a rotisserie is getting the roast
or chicken on the spit. It only took me a few tries at impaling
my dinner before I got the hang of it. Be sure to tie the meat
you will be cooking securely
with string. You can buy cooking string at the grocery store or
request some from your butcher. Use as much string as you need
to secure wings, legs and pieces that may come lose while rotating.
A little seasoning, plug it in and forget about it. It really
is that easy. Its wonderful for summer entertaining because
there is absolutely no fussing so you can enjoy your guests.
come with a drip pan positioned below the heating element that
will catch the drippings for gravy if you desire. Follow the cooking
instructions that come with your rotisserie for cooking times
and proper distance from the heating element.
have cooked beef and pork roasts and chicken indoors, by setting
the rotisserie on a counter, with very little smoke and splattering.
Larger meats, such as turkey, should be cooked outdoors due to
the length of cooking time. Longer cooking times will produce
more drippings which can produce smoke.
you dont have a rotisserie, buy one. The open variety, not
the closed in Ronco kind, runs about $75-$100 and
is well worth every penny. Of course if you can get one for Christmas
thats even better!
hope you will enjoy this months rotisserie recipes as much
as we did: