supper tonight

Does you GF rotisserie get the skin golden brown? I posted a message
here on this NG about twenty minutes ago re GF rotisseries and then I
see your post. Silly me...

Mark Ferrante

Monsur Fromage du Pollet said:

Well the kids ate everything in sight from last night. So tonight it's
a rotisseried chicken and Grilled asparagus.

I'm doing the bird in the house on the GF rotisserie and the Asparagus
on the grill outside.

I just use salt and Aleppo pepper (Penzeys) and a drizzle of oil on the
asparagus before cooking on a hot grill. Done in minutes with nice
grill marks.

The bird gets salt black pepper and lemmon zest...inside and out. And
takes about 1 hr 15 minutes.

I'll eat half tonight and take the other half to work tomorrow for
lunch.

Click here eveyday to feed a rescued animal:

http://www.theanimalrescuesite.com/

M. FERRANTE wrote on 12 Jun 2005 in rec.food.cooking

Quoted message said:

Does you GF rotisserie get the skin golden brown? I posted a message
here on this NG about twenty minutes ago re GF rotisseries and then I
see your post. Silly me...

Mark Ferrante

Golden Brown and nicely crisped...every time.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?