My New Ronco Rotisserie arrived today and I will be trying it out with a whole 5 lb. chicken this evening. Any suggestions on seasonings to use?
How do you keep a chicken from flopping around on the rotisserie at the rear cavity? I thought about a small raw potato or a apple to act as support for the rod in the cavity...
Didn’t get home till late, sorry I didn’t get to tell you to use dressings to coat your meats. Any - Ken’s Sweet Vidalia Onion, a bacon ranch, also any spice packet.
I used Laura Scudder’s onion dip mix powder on the chicken halves.. amazing. On the pork I used two: pineapple wasabi and mango wasabi. The sirloin I poked worchestershire sauce into the meat, then put on some steak sauce.
Did you get a basket with yours? Got mine at Goodwill, so didn’t. Another good thing is to halfway nuke potatoes, russet or yams, cut them in 1 & 1/2 inch slices and put them under the spit to cook in the dripping juices.
When you do ribs, beef or pork, I found it best to wrap them in bacon strips for the first half of roasting then pull them off and let them finish up in the bottom of the pan. You will need to buy twine to tie up chickens and other cuts to keep them from flopping around.
I make a pan out of heavy-duty foil and sit it on top of the broiler pan to collect the dripping juices.