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 .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

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.

On Tue, 20 Aug 2019 16:14:30 -0500, Terry Coombs >
wrote:

>
> *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.

On 8/20/2019 4:43 PM, 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.

Â* Well , since you asked so nicely , it was a 5 1/2 lb Tyson Young
Chicken . BTW , your jealousy is showing , tsk tsk . You just wish you
were half as talented a cook as I am . <smoochies>

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

Terry Coombs wrote:
> On 8/20/2019 4:43 PM, 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.
>
> Â* Well , since you asked so nicely , it was a 5 1/2 lb Tyson Young
> Chicken . BTW , your jealousy is showing , tsk tsk . You just wish
> you were half as talented a cook as I am . <smoochies>
>

Old Popeye only cooks up 10-12 lb chickens. That way, 2 or 3 will be
enough for each person.

He scoffs at tiny 5 lb birds. Yoose would have to cook a half dozen
to feed Popeye.

On 8/20/2019 5:14 PM, Hank Rogers wrote:
> Terry Coombs wrote:
>> On 8/20/2019 4:43 PM, wrote:
>>> On Tue, 20 Aug 2019 16:14:30 -0500, Terry Coombs >
>>> wrote:
>>>
>>>> Â*ÂÂ*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?Â* All that bother for a scrawny 2.5 pound
>>> stupidmarket chicken what you coulda bought for $5 take-out atÂ* any
>>> deli.Â* 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.Â* What a fake you are.
>>
>> ÂÂ* Well , since you asked so nicely , it was a 5 1/2 lb Tyson Young
>> Chicken . BTW , your jealousy is showing , tsk tsk . You just wish
>> you were half as talented a cook as I am . <smoochies>
>>
>
> Old Popeye only cooks up 10-12 lb chickens. That way, 2 or 3 will be
> enough for each person.
>
> He scoffs at tiny 5 lb birds. Yoose would have to cook a half dozen to
> feed Popeye

Â* Then it's a good thing I don't have to feed him ! He isn't by any
chance The Big Niece in disguise is he ? Say , this COA de jima Tequila
silver is pretty tasty ! 100% blue agave , and very very smooth . Couple
more shots and Evil Snag may bust thru and say things Mellow Snag would
never ...

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

Terry Coombs wrote:
> On 8/20/2019 5:14 PM, Hank Rogers wrote:
>> Terry Coombs wrote:
>>> On 8/20/2019 4:43 PM, wrote:
>>>> On Tue, 20 Aug 2019 16:14:30 -0500, Terry Coombs >
>>>> wrote:
>>>>
>>>>> ÂÂ*ÀšÃ‚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?ÂÂ* All that bother for a scrawny 2.5 pound
>>>> stupidmarket chicken what you coulda bought for $5 take-out atÂ
>>>> any
>>>> deli.ÂÂ* 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.ÂÂ* What a fake you are.
>>>
>>> ÀšÃ‚Â* Well , since you asked so nicely , it was a 5 1/2 lb Tyson
>>> Young Chicken . BTW , your jealousy is showing , tsk tsk . You
>>> just wish you were half as talented a cook as I am . <smoochies>
>>>
>>
>> Old Popeye only cooks up 10-12 lb chickens. That way, 2 or 3 will
>> be enough for each person.
>>
>> He scoffs at tiny 5 lb birds. Yoose would have to cook a half
>> dozen to feed Popeye
>
> ÂÂ* Then it's a good thing I don't have to feed him ! He isn't by any
> chance The Big Niece in disguise is he ? Say , this COA de jima
> Tequila silver is pretty tasty ! 100% blue agave , and very very
> smooth . Couple more shots and Evil Snag may bust thru and say
> things Mellow Snag would never ...
>

Good. Popeye and druce are cruisin fer a bruisin anyway.

On 8/20/2019 4:49 PM, Terry Coombs wrote:

> Couple
> more shots and Evil Snag may bust thru and say things Mellow Snag would
> never ...


I still like, "I'm old, I'm crotchety .....get off my lawn"!

nb

On Tue, 20 Aug 2019 17:04:57 -0500, Terry Coombs >
wrote:

>On 8/20/2019 4:43 PM, 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.
>
> Â* Well , since you asked so nicely , it was a 5 1/2 lb Tyson Young
>Chicken . BTW , your jealousy is showing , tsk tsk . You just wish you
>were half as talented a cook as I am . <smoochies>

All of Tyson should be jailed for animal abuse. They also have the
lamest slogan:

Keep it real
Keep it Tyson

On 8/20/2019 5:37 PM, Bruce wrote:
> On Tue, 20 Aug 2019 17:04:57 -0500, Terry Coombs >
> wrote:
>
>> On 8/20/2019 4:43 PM, 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.
>> Â* Well , since you asked so nicely , it was a 5 1/2 lb Tyson Young
>> Chicken . BTW , your jealousy is showing , tsk tsk . You just wish you
>> were half as talented a cook as I am . <smoochies>
> All of Tyson should be jailed for animal abuse. They also have the
> lamest slogan:
>
> Keep it real
> Keep it Tyson

Â* So predictable . <yawn>

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On Tue, 20 Aug 2019 17:50:07 -0500, Terry Coombs >
wrote:

>On 8/20/2019 5:37 PM, Bruce wrote:
>> On Tue, 20 Aug 2019 17:04:57 -0500, Terry Coombs >
>> wrote:
>>
>>> On 8/20/2019 4:43 PM, 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.
>>> Â* Well , since you asked so nicely , it was a 5 1/2 lb Tyson Young
>>> Chicken . BTW , your jealousy is showing , tsk tsk . You just wish you
>>> were half as talented a cook as I am . <smoochies>

>> All of Tyson should be jailed for animal abuse. They also have the
>> lamest slogan:
>>
>> Keep it real
>> Keep it Tyson
>
> Â* So predictable . <yawn>

You'd think that someone who's interested in cooking enough to be in
RFC, wouldn't buy the nastiest ingredients.

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.

On 8/20/2019 5:43 PM, 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

How do you know what size the chicken is? He didn't specify. BTW,
where do you buy your chickens? Hmmm. From the Stupidmarket.

Jill

On Tue, 20 Aug 2019 21:16:46 -0400, jmcquown >
wrote:

>On 8/20/2019 5:43 PM, wrote:
>> On Tue, 20 Aug 2019 16:14:30 -0500, Terry Coombs >
>> wrote:
>>
>>>
>>> *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
>
>How do you know what size the chicken is? He didn't specify. BTW,
>where do you buy your chickens? Hmmm. From the Stupidmarket.
>
>Jill

Simple, were Coombs honest he'd have shown a picture of his chicken
stock cooking... I know he's a prevaricator because like so many other
prevaricators at RFC he has never shown a picture of anything he's
claimed to have cooked.

Every stupidmarket sells oven stuffer roasters (7-8 pounders), I buy
them when they are on sale, right in the Tops Market in town... here
they typically sell at $1.19 to $79¢ a pound. I don't buy chicken
often as it's not our favorite... I'll buy 3-4 a year. Chicken and
other poultry is cheap here as there are many large poultry farms...
eggs are very cheap, last week large eggs were 79¢/doz.

On Tuesday, August 20, 2019 at 8:47:05 PM UTC-5, Sheldon wrote:
>
> Simple, were Coombs honest he'd have shown a picture of his chicken
> stock cooking.
>
He didn't cook chicken stock. He did a rotisserie chicken.
>
> Chicken and
> other poultry is cheap here as there are many large poultry farms...
> eggs are very cheap, last week large eggs were 79¢/doz.
>
I get jumbo eggs at the Walmart Neighborhood Market for 70¢ per dozen any
time I stop in. Usually in each dozen there are 2 or 3 double yolk eggs.

On 8/20/2019 9:46 PM, wrote:
> On Tue, 20 Aug 2019 21:16:46 -0400, jmcquown >
> wrote:
>
>> On 8/20/2019 5:43 PM, 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
>>
>> How do you know what size the chicken is? He didn't specify. BTW,
>> where do you buy your chickens? Hmmm. From the Stupidmarket.
>>
>> Jill
>
> Simple, were Coombs honest he'd have shown a picture of his chicken
> stock cooking...

He didn't make chicken stock. He cooked a rotissary chicken.

> I know he's a prevaricator because like so many other
> prevaricators at RFC he has never shown a picture of anything he's
> claimed to have cooked.
>
Oh puleeeze. Stop with the demand for photos already.

> Every stupidmarket sells oven stuffer roasters (7-8 pounders),

Way too big for two people, IMHO. And you buy two of them for two
people. Wow. My supermarket probably does sell it but I don't look for
huge chickens.

> I buy them when they are on sale, right in the Tops Market in town...

Um, you do realize not everyone lives where you do, right?

> they typically sell at $1.19 to $79¢ a pound. I don't buy chicken
> often as it's not our favorite... I'll buy 3-4 a year. Chicken and
> other poultry is cheap here as there are many large poultry farms...
> eggs are very cheap, last week large eggs were 79¢/doz.
>
What does the price of eggs have to do with Terry cooking a chicken on a
rotisserie? Nothing.

Jill

wrote:
> I know he's a prevaricator because like so many other
> prevaricators at RFC he has never shown a picture of anything he's
> claimed to have cooked.

Popeye, yoose have never shown a picture of yoose ass hole either,
but we all believe yoose have one, and it's yoose most important part.

On 8/20/2019 8:46 PM, wrote:
> On Tue, 20 Aug 2019 21:16:46 -0400, jmcquown >
> wrote:
>
>> On 8/20/2019 5:43 PM, 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
>> How do you know what size the chicken is? He didn't specify. BTW,
>> where do you buy your chickens? Hmmm. From the Stupidmarket.
>>
>> Jill
> Simple, were Coombs honest he'd have shown a picture of his chicken
> stock cooking... I know he's a prevaricator because like so many other
> prevaricators at RFC he has never shown a picture of anything he's
> claimed to have cooked.
>
> Every stupidmarket sells oven stuffer roasters (7-8 pounders), I buy
> them when they are on sale, right in the Tops Market in town... here
> they typically sell at $1.19 to $79¢ a pound. I don't buy chicken
> often as it's not our favorite... I'll buy 3-4 a year. Chicken and
> other poultry is cheap here as there are many large poultry farms...
> eggs are very cheap, last week large eggs were 79¢/doz.

Â* Now look here you little cocksucker . I'm getting pretty tired of you
continuously calling me a liar . I have nothing I need to prove to you
and wouldn't post a picture of roadkill to satisfy you . So just lay the
**** off . Actually , I think YOU'RE the liar , most of those photos you
post are probably something you picked up at a local low budget gag and
puke diner . Now prove they're not , liar !

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On 2019-08-20 10:24 p.m., Terry Coombs wrote:
> On 8/20/2019 8:46 PM, wrote:

>> Every stupidmarket sells oven stuffer roasters (7-8 pounders), I buy
>> them when they are on sale, right in the Tops Market in town... here
>> they typically sell at $1.19 to $79¢ a pound.Â* I don't buy chicken
>> often as it's not our favorite... I'll buy 3-4 a year.Â* Chicken and
>> other poultry is cheap here as there are many large poultry farms...
>> eggs are very cheap, last week large eggs were 79¢/doz.
>
> Â* Now look here you little cocksucker . I'm getting pretty tired of you
> continuously calling me a liar . I have nothing I need to prove to you
> and wouldn't post a picture of roadkill to satisfy you . So just lay the
> **** off . Actually , I think YOU'RE the liar , most of those photos you
> post are probably something you picked up at a local low budget gag and
> puke diner . Now prove they're not , liar !
>

It is easy enough to understand. People who frequently lie tend to think
that since they do it all the time everyone does too. If something
collides with his sense of reality the lying accusation kicks in.