Well the kids ate everything in sight from last night. So tonight it's a rotisseried chicken and Grilled asparagus.
I'm doing the bird in the house on the GF rotisserie and the Asparagus on the grill outside.
I just use salt and Aleppo pepper (Penzeys) and a drizzle of oil on the asparagus before cooking on a hot grill. Done in minutes with nice grill marks.
The bird gets salt black pepper and lemmon zest...inside and out. And takes about 1 hr 15 minutes.
I'll eat half tonight and take the other half to work tomorrow for lunch.
-- It's not a question of where he grips it! It's a simple question of weight ratios!
A five ounce bird could not carry a one pound coconut.
Does you GF rotisserie get the skin golden brown? I posted a message here on this NG about twenty minutes ago re GF rotisseries and then I see your post. Silly me...
Mark Ferrante
Monsur Fromage du Pollet said:
Well the kids ate everything in sight from last night. So tonight it's a rotisseried chicken and Grilled asparagus.
I'm doing the bird in the house on the GF rotisserie and the Asparagus on the grill outside.
I just use salt and Aleppo pepper (Penzeys) and a drizzle of oil on the asparagus before cooking on a hot grill. Done in minutes with nice grill marks.
The bird gets salt black pepper and lemmon zest...inside and out. And takes about 1 hr 15 minutes.
I'll eat half tonight and take the other half to work tomorrow for lunch.
M. FERRANTE wrote on 12 Jun 2005 in rec.food.cooking
Quoted message said:
Does you GF rotisserie get the skin golden brown? I posted a message here on this NG about twenty minutes ago re GF rotisseries and then I see your post. Silly me...
Mark Ferrante
Golden Brown and nicely crisped...every time.
-- It's not a question of where he grips it! It's a simple question of weight ratios!
A five ounce bird could not carry a one pound coconut.
