On Tuesday, August 20, 2019 at 5:43:29 PM UTC-4, Sheldon wrote:
> On Tue, 20 Aug 2019 16:14:30 -0500, 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 .
>
> What kind of chicken? All that bother for a scrawny 2.5 pound
> stupidmarket chicken what you coulda bought for $5 take-out at any
> deli. Unless you show us I don't believe you... more likely a bucket
> from the Colonel.... but more likely a can of Campbell's Chicken
> Noodle. What a fake you are.

I've had take out rotisserie chicks, from supermarket delis and for the most part they're overdone and not seasoned properly. I used to work at a rib and chicken shack, and we did rotisserie chicks; over lump charcoal. It makes a real difference; better than gas fired any day.