He gives the chicken a good rub down of garlic powder, onion powder, and other things, whatever we have. then it goes on the spit for about and hr and a half. he also gets rub under the skin( that kind of grosses me out so I skip that step). It tastes way better though.
Also, I use mine as a second oven. If I have to bake anything that can fit in there I use it, mostly 8x8 pans and pie pans and stuff that size. I figure it takes way less time to preheat and saves a lot of energy to run.
My DH rotisseries our chickens in our weber grill (he has an attachment). All he uses is some olive oil, and coarse salt and pepper. It comes out PERFECTLY every time. Rotisserie chicken is so easy, you don't have to make it too fussy.
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