On 2019-08-20 5:14 p.m., Terry Coombs wrote:
>
> Â*I let it cook longer this time . Fall-off-the-bone tender and the
> flavor is incredible . I sprinkled it liberally with season salt before
> I put it on , then basted with a white wine/olive oil/season salt
> mixture . It looks like around 18-20 minutes/pound is what this machine
> likes - no temp control , just HOT .
>


I love chicken done on a rotisserie. Other than your previous failure,
it usually turns out excellent. My wife's favourite was a BBQ recipe
called Indian Chicken than involves grating onion and garlic ( I used
the food processor) and add lots of salt and pepper and a couple tsp.
ground cumin. Smear it inside and outside the chicken and let it sit for
an hour. Put in on the spit and baste with melted butter.