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Old 12-27-2004, 01:47 PM   #1
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Show Time Indoor Rotisserie and BBQ Oven

Does anyone have one of these? MIL gave me one for Christmas and I wondering about how to use it the best way.

Any advice/recipes would be greatly appriciated.

thanks,
Trish :D :D :D :D

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Old 12-27-2004, 02:24 PM   #2
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A friend of mine has one of these. One of the recipes she uses is: take a 3-4 lb. whole chicken and remove the insides. sprinkle the cavity with garlic salt or powder, depending on your preference. rub the outside with lemon pepper. tie the bird up with a string and and place on the rotisserie. set the time to the appropriate setting according to the manual. hers took about an hour to hour and a half. the chicken was moist and tender. She keeps trying to get me to buy one, but I don't know how useful it would be for a single person.
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Old 12-27-2004, 02:27 PM   #3
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Quote:
Originally Posted by SierraCook
A friend of mine has one of these. One of the recipes she uses is: take a 3-4 lb. whole chicken and remove the insides. sprinkle the cavity with garlic salt or powder, depending on your preference. rub the outside with lemon pepper. tie the bird up with a string and and place on the rotisserie. set the time to the appropriate setting according to the manual. hers took about an hour to hour and a half. the chicken was moist and tender. She keeps trying to get me to buy one, but I don't know how useful it would be for a single person.
Thanks SierraCook, I'll pick up a chicken
when I go to the store tomorrow. The Lemon pepper
sounds good!
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Old 12-27-2004, 02:30 PM   #4
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You are welcome. It was really good meal. She served the chicken with just salad and it was perfect. I was amazed how good the chicken tasted.
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Old 12-27-2004, 04:39 PM   #5
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We've had a Showtime rotisseries for over 2 years now and just love it. We use it once a week, sometimes more.

Any recipes that come included with the instructions are very basic. What would you like to try? I've done chicken, turkey, beef roast, boneless leg of lamb, stuff filet mignon, beef kabobs, meatloaf, pork chops, pork loin roast, baby back ribs, fish, shrimp, etc.
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Old 12-27-2004, 04:45 PM   #6
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I love mine! The food comes out so juicy and good.

:) Barbara
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Old 12-27-2004, 04:50 PM   #7
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This is a basic rub recipe that is great for chicken (among other things):

1/4 cup kosher salt
1/4 cup sweet paprika
1/2 teaspoon cayenne pepper
1/3 cup firmly packed light brown sugar
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons celery salt.

Combine to blend. Store in airtight container for up to 6 months.

Combine 1/4 cup of the rub with 1 tablespoon vegetable oil until it forms a paste. Rub over the surface of the chicken and brush some into the cavity. Tie the legs together and tie another string around the body so that the wings don't flop. Roast to 175 degrees or about 20 minutes per pound.

To use the rub as a marinade, mix 2 tablespoons of rub with 1/2 cup olive oil and 1/4 cup white wine vinegar. Use as a marinade for steaks, chicken or pork.
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Old 12-27-2004, 05:40 PM   #8
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Quote:
Originally Posted by BlueBandit
This is a basic rub recipe that is great for chicken (among other things):

1/4 cup kosher salt
1/4 cup sweet paprika
1/2 teaspoon cayenne pepper
1/3 cup firmly packed light brown sugar
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons celery salt.

Combine to blend. Store in airtight container for up to 6 months.

Combine 1/4 cup of the rub with 1 tablespoon vegetable oil until it forms a paste. Rub over the surface of the chicken and brush some into the cavity. Tie the legs together and tie another string around the body so that the wings don't flop. Roast to 175 degrees or about 20 minutes per pound.

To use the rub as a marinade, mix 2 tablespoons of rub with 1/2 cup olive oil and 1/4 cup white wine vinegar. Use as a marinade for steaks, chicken or pork.
sounds great!
Thank you all for answering. For dinner tonight I'm doing a pork roast rubbed with garlic salt and pepper and during the last few minutes I'll baste with my homemade BBQ sauce... I'll try your ideas soon! Can't wait. THANK YOU!!!! :P :P
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Old 12-27-2004, 05:45 PM   #9
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I have wanted one since I first saw it, however, I live alone and placing a single chicken breast on it seems like overkill. Ah well, I will dream of you guys and yours.
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Old 12-27-2004, 07:15 PM   #10
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That sounds good, pdswife1.

If your pork roast is lean, it is recommended that you brine it first when you cook it in a dry heat, such as a rotisserie, to keep it juicy and tender. A 3 pound roast is recommended to be brined for 4-6 hours.
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