Rotisserie grill experiences?
The Farberware is an excellent product. We've cooked Chickens, Duck,
Goose, and Turkey[up to about 13-14lb]. Everything stays moist. The skin
doesn't get crispy, though the duck and goose skin does somewhat related
to the fat content near the skin surface.
I'm pondering the purchase of a Rotisserie grill (George Foreman or
otherwise), but I want to hear people's experiences on them.
Are they really slow cookers that will eventually make your chicken
all nice and crispy, and still seal in the juices? What is a good price to
pay for one? I think I've seen combo Rotisserie grills & toaster ovens.
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