Quote:
Originally Posted by MikeWaters
good or bad?
I'm trying to decide whether to make the investment in the equipment and oil...
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I recommend using a rotisserie. Couple years ago I upgraded my backyard grill to something bigger to be able to do whole chickens and turkeys this way (with propane). Sear the skin first and then slow roast, locks in the juices like the deep fryer without all the excess oil. Excellent flavor. Bad news is that this year it looks like its going to be quite cold and windy so I've already punted on cooking outdoors (takes too long in the cold) and we're going to do the oven bag thing.