Ron Popeil's Rotisserie



"Denise~*" <[email protected]> wrote in message
news:[email protected]...
: On Sat, 14 Feb 2004 00:05:22 GMT, "Rick & Cyndi" <[email protected]> wrote:
:
: >I ordered mine (today!) off of E-bay but will probably order
some
: >of the accessories (Rib basket, Lobster basket and maybe the Solid food injector) from the
: >www.Popeilfamily.com site.
Gosh, I
: >can't wait to get it now!
:
: Here's the recipe that mentioned earlier. I had dried sage leaves & they worked just as
: good. I also
stuck the
: bay leaves & garlic in the cavity when I cooked it. (Aromatics) Like I said though, most likely
: better to use Canola oil than
Olive
: oil :).
:
:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16856,00.html
:
: Honey Brined Chicken with Lemon and Sage Recipe courtesy Michael Symon
:
: Recipe Summary Prep Time: 10 minutes Cook Time: 50 minutes Inactive Prep Time: 12 minutes Yield:
: 4 servings
: 1 (3to 4 pound) whole chicken 4 ounces honey 4 ounces salt 1 quart water 2 bay leaves 2 cloves
: garlic sliced 6 sage leaves 6 thin slices lemon seeds removed 2 ounces olive oil
:
: Mix honey, salt, water, bay leaves, and garlic together. Pull
skin
: away from chicken just enough to place sage leaves and lemon
slices
: under skin. Truss the chicken and tie the other end of the
butcher's
: twine to the pot handle for a quick retrieval of the brined
chicken.
: Place chicken in liquid and let sit in cooler for 12 hours. Preheat oven to 375 degrees F.
:
: Place chicken on roasting rack in oven and brush with olive
oil. Bake
: for about 45 to 50 minutes or until juices run clear.
:
: Episode#: MP1B46
:
: Copyright © 2003 Television Food Network, G.P., All Rights
Reserved
:
:
: Denise, Brian & Wyatt (May 31, 02)
======

Oh my stars!!! <dabbing a little dribble...> That sounds divine!! That will definitely be one of
the first things we'll be trying with it! Doggone - now I'm wishing I should have asked for
express delivery!

Thanks for the note about loosely fitting the ribs. Makes sense but I'm not sure that I would have
thought about it.

--
Cyndi <Remove a "b" to reply
 
On Sat, 14 Feb 2004 16:37:55 GMT, "Rick & Cyndi"
<[email protected]> wrote:

>Oh my stars!!! <dabbing a little dribble...> That sounds divine!! That will definitely be one of
>the first things we'll be trying with it! Doggone - now I'm wishing I should have asked for express
>delivery!
>
>Thanks for the note about loosely fitting the ribs. Makes sense but I'm not sure that I would have
>thought about it.

Ohh, it also does excellent baked potatoes.

Denise, Brian & Wyatt (May 31, 02)

How much Healthy Choice ice cream can I eat before it's no longer a healthy choice?
 
In rec.food.cooking, Sheryl Rosen <[email protected]> wrote:
> in article [email protected], [email protected] at
> [email protected] wrote on 2/14/04 8:40 PM:

> >
> > it is big and ugly on the counter, so I leave it in the pantry. I'll dig it out and try it again
> > on a beef roast.

> Just a reminder. It's not dishwasher safe, so don't even try it! :)

Even if I unplug it first?

--
...I'm an air-conditioned gypsy...

- The Who
 
I have the Showtime grill and I love it. We use it often. It cooks well and clean up is a breeze.
 
"Sharon Chilson" <[email protected]> wrote in message
news:[email protected]...
:
: I have the Showtime grill and I love it. We use it often. It
cooks well
: and clean up is a breeze.
: =======

Woo-Hoo! Okay, it's a done deal. I'm getting one. Yay!!

Thanks for letting me know - the clean up was one of my concerns.

--
Cyndi <Remove a "b" to reply