"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Appliances
Reply
 
Thread Tools Display Modes
 
Old 12-27-2005, 01:23 PM   #11
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I love my ST Rotisserie - I also do a simple rub on my chicken or you can use the same rub as Sticky Chicken including letting it "marinate" overnight.

Another favorite thing to do is a rack of ribs (I used the larger pork ribs) - cook with salt and pepper but the last 20 minutes or so baste with a combination of orange marmalade, garlic chili paste, and horseradish.

I think they are really easy to clean up - all the removable parts are dishwasher safe. You get your typical oxidizing but that's all.

I have also done a leg of lamb using a rosemary pesto-type paste with the addition of Dijon mustard and soy sauce.
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 12-27-2005, 04:12 PM   #12
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
Thumbs up

Quote:
Originally Posted by RMS
I got a Showtime rotisserie for Christmas. Does anyone have any favorite rubs or marinade recipes that they are willing to share?
any helpful tips I should know? Thanks!


RMS;

Here's a dry rub recipe that you can try! It works for me!

1/4 cup coarse saly (Kosher or sea)

1/4 cup (packed) brown sugar

1/4 cup paprika

3 tablespoons freshly ground black pepper (Previously ground works well also)

1 tablspoon garlic powder

1 tablespoon dried onion powder

1/2 to 1 teaspoon cayenne pepper

1/2 teaspoon celery seeds

Combine all the ingredients in a bowl and stir or whisk to mix.
Transfer to a jar, cover with tight-fitting lid to keep out air and moisture.
Store away from heat and light. The rub will keep for several months.

I got this recipe from the cookbook Barbeque Bible (Sauces Rubs and Marinades, page 23) by Steven Raichlen.

I usually make several batches of the stuff to keep on hand, since I'm always roasting chickens, fresh pork shoulders, baby back ribs, quartered chicken pieces and such. I love it! With this, you never need additional seasoning,
since it aready contains salt, pepper and other seasonings.

Marinate the meat overnight and the next day you're golden!! Just roast or bake as you like.

I own the George Jr. Rotisserie, the Rival BBQ Pit Crock Pot Counertop Slow Cooker and the Flavor Wave Convection Oven. They ALL do a very superb job of coooking meat to tender juicy perfection!


~Corey123.
__________________

__________________
Corey123 is offline   Reply With Quote
Old 12-27-2005, 07:32 PM   #13
Head Chef
 
callie's Avatar
 
Join Date: Jun 2005
Location: Colorado
Posts: 1,709
Can you guys help me out? I'm thinking of getting hubby a rotisserie for his bday...I don't know anything about them. I see that I can order a Showtime rotisserie from Penneys which is helpful since I live so far away from anything! They have a regular one (it shows 2 chickens inside and says it can cook a 15 lb turkey. They also sell a "Jr." one which holds one chicken and can do a 10 lb turkey. Any advice? I'm thinking I might as well get the larger one...

Thanks for any help.
__________________
Practice random acts of kindness.

callie is offline   Reply With Quote
Old 12-27-2005, 08:25 PM   #14
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
Yeah, if you plan to cook a 15-lb. turkey in it now and then, I'd say that the larger one is better.


~Corey123.
__________________
Corey123 is offline   Reply With Quote
Old 12-27-2005, 09:03 PM   #15
Head Chef
 
callie's Avatar
 
Join Date: Jun 2005
Location: Colorado
Posts: 1,709
thanks, corey
__________________
Practice random acts of kindness.

callie is offline   Reply With Quote
Old 12-28-2005, 08:29 AM   #16
Sous Chef
 
Join Date: Nov 2005
Location: North Carolina
Posts: 891
I got the larger one. (standard size) I used it last night with Buckytom's recipe for the rub. It was absolutely delicious. I would definitely recommend it to anyone! Moist and juicy on the inside, crispy on the outside and by far the best chicken I've ever made myself! Thank you to all for recipes and advice. I'll be using my rotisserie often and plan to try everyone's recipes!
Tonight I'm going to try Shish-ka-bobs!

Callie, your husband is going to love it! Mine came from BJ's and came with a bunch of accessories. You can get it directly from the company at www.showtimerotisserie.com but it was much more expensive there than we paid at Bj's. ($100.00 more)

The only problem I encountered was the new appliance smell that it gave off. Pretty nasty at first, like burning plastic. I was afraid but it didn't effect the taste of the chicken at all and since it's only supposed to happen the first time you use the rotisserie, I think the worst is over!
__________________
Fresh Cooking From Your Garden
RMS is offline   Reply With Quote
Old 12-28-2005, 10:49 AM   #17
Head Chef
 
callie's Avatar
 
Join Date: Jun 2005
Location: Colorado
Posts: 1,709
Thank you, RMS. I'm going to Penney's online right now to order!
__________________
Practice random acts of kindness.

callie is offline   Reply With Quote
Old 12-28-2005, 10:57 AM   #18
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
RMS, the dry rub recipes from buckytom and myself are pretty much the same, give or take a few ingredients.


~Corey123.
__________________
Corey123 is offline   Reply With Quote
Old 12-28-2005, 11:06 AM   #19
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,704
yup, corey, they're close. i like to start with the one i posted, pretty basic, and then build from there. i like the idea of celery seeds, and of course cayenne is always a good touch, when a little background heat is in order. i've never added sugar; will have to try that. i'm always afraid of sugar burning.

starting with my basic rub, i'll add ground cumin and chipotle for a southwest accent; dried oregano, basil, marjoram, and savory for a more medditerranean flavor; soy, ground coriander and ginger for an asian influence; even dried sage, thyme, rosemary, parsley, and lavendar for french feel.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 12-28-2005, 11:17 AM   #20
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
Yes, they are.

Well, I like to slow cook all my meats for barbequing, and since the meat is slow cooked, the brown sugar never has a chance to burn. This is where the Rival BBQ Pit comes in real handy!

Slow cooking your meat helps to break down the fibers more to make it much more tender and help it taste 10 times better.

If you want to see what the Rival BBQ Pit looks like, just go to http://www.target.com , click on kitchen appliances, then slow cookers and see it on one of those pages there. I wrote a review on it there also. My screen name is Daquan over there.


~Corey123.
__________________

__________________
Corey123 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:10 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.