My cousin just got me a Franklin Chef Vertisserie, this big elaborate rotisserie contraption. Unfortunately, while I am somewhat into cooking (moreso into baking) I just haven't found myself inspired to do anything with it yet, and I haven't really even thought about how to use it.
Any ideas? My cousin asked me if I had used it, and I felt really guilty, so I would like to at least be able to say I have given it a test run. I thought about doing a whole chicken, but that seems a little boring. What about something pork based? Any rib ideas? What does one do with such a contraption?
To be honest, the whole concept of the rotisserie is kind of unknown to me. Roasting, sauteeing, frying, braising, steaming... those I get. But what's the routine for rotisserie? How long does it take? What's the prep work like?
Any ideas? My cousin asked me if I had used it, and I felt really guilty, so I would like to at least be able to say I have given it a test run. I thought about doing a whole chicken, but that seems a little boring. What about something pork based? Any rib ideas? What does one do with such a contraption?
To be honest, the whole concept of the rotisserie is kind of unknown to me. Roasting, sauteeing, frying, braising, steaming... those I get. But what's the routine for rotisserie? How long does it take? What's the prep work like?