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Old 07-05-2007, 08:24 AM   #11
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crash, do you use the rotisserie burner, or the main burners?

i bought a new grill with the rot. burner feature this past spring, but have yet to use it.

it also has a searing burner, which works really well. have made a coupla thin steaks medium rare, which is a trick in itself. and seared shrimp or squid skewers worked out great. it didn't overcook or dry them out.
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Old 07-05-2007, 09:43 AM   #12
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Quote:
Originally Posted by buckytom
crash, do you use the rotisserie burner, or the main burners?...
I have to use both. The rotisserie burner isn't powerful enough. I use the rotisserie burner on HI, the side burners on low, leaving the center burner off. The chicken is done in about 90 minutes.
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Old 07-05-2007, 09:54 AM   #13
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thanks, crash.
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Old 07-05-2007, 09:54 AM   #14
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How does the rotisserie compare to a beer can chicken? I did one on my new grill the other week, I had the side burners on medium and the center burner off. The chicken was done in an hour, actually could have been 50 minutes.
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Old 07-05-2007, 11:14 AM   #15
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the beer tends to spill out of the can when you put it on the rotisserie.

i fixed that problem by using an unopened can, but after a few minutes, the chicken took off lilke a rocket thru my neighbor's yard.
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Old 07-05-2007, 12:28 PM   #16
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^^^^ Mr. Wisenheimer
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Old 07-05-2007, 12:30 PM   #17
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Jeekins, you and bucky made me laugh out loud with this last exchange. I just love the mental picture.
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Old 07-05-2007, 12:47 PM   #18
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Originally Posted by buckytom
i fixed that problem by using an unopened can, but after a few minutes, the chicken took off lilke a rocket thru my neighbor's yard.
The chicken was dead.....right?





lol
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Old 07-05-2007, 12:49 PM   #19
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it was by the time it stopped.

hmmm, now that explains the problem getting the can into the chicken.

i'm gettin' all kinds of answers today...
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