Tyrus

I think it looks good. Nice color and a smoke ring to boot. So for this cut of meat would you think it may have a future in the sous vide or should it remain on the grill as one cut meant for the grill. Good cook

Nice job, the color reminds me of a candied apple, sweet. Did you cut that with a knife so uniformly?

I may wait a day or two now but it will of course be a whole chicken as a test run. I haven't used a roto in a long time so something easy is my best choice.

Rated for 50 lbs. vs 85 for the one you have

great meal and nice pic on the sear

Ok I didn't read the specs but I remember it cost 49.95 so if that helps

You can be the "OFFICIAL" moderator, just in case

I think it was at one grill in Ohio, that's as I recall, it was a 50 lb capacity

I must be blind, attached to the spit. I have the 23 so tomorrow it will give this poor boy somethin to do. Yah!

The same you received, did you get the bracket for the motor in your package?

As I was reading your post I remembered my rotisserie is at the door. Oh merry Xmas. Cheer up pal, there's only the up side now. You lucky, man

You have your hands full and full of life

Thanks Bruce, a snowball at the top of the hill rolling down. Just meaning from now till game time.

You are definitely a player, your knowledge and history unquestionable and true the best team has to win......but forgive me if I ......to be continued

Yah! You may be on to something good.

Sure, no I wouldn't say anything approaching that. More like confident. But let's keep it peaceful..kinda sorta Cheers

Geeez, I thought that was a secret message. Better check my account.

Shhhhh. I got one on the line.

Good, but I don't anticipate on losing either. Whatever is within my reach and if I have to reach out a little further, no problem. Let the game begin.................................................................................................a week away

Yes. When in Tahoe we visited a Jerky store that sold jerky from all kinds of exotic meats. Some were tough and hard to chew, dry and overall made my jaw muscles ache as we drove down to Palm desert on 395. Well, about halfway we came across another Jerky store in the middle of nowhere in the desert, bikers all over the place, we later found out that it was a popular stop. You know you can't pass up a something like that. Bought some more and this was easier to chew. They all had the common denominator of preservatives so to make a long story short....you can do it at home

R u a betting person? Oh, it always makes things interesting when something is on the line. A friendly bet.....if the Eagles win I send a spice to you from the states { suggestions are welcome } and if the Pats win a spice from your area you deem favorable. Nothing more nothing less. One condition, don't tell Dennis, this may be considered like on line betting. OK

Looks brand new, hope somebody sees this and jumps on it.

I forgot, Teriyaki works really good too with brown sugar added, gets deep into he meat. 1/8 inch slices are recommended. If you ever try, go for temps 180-200 degrees and keep the meat towards the center, the outside perimeter has a tendency to blacken. Wood smoke is good too and use a deflector. Good day

New to me but, if it works let us know. And on the other side, my condolences.... I was hoping a Drew Brees vs Tom Brady match up in the Super Bowl would be the game. Unbelievable. Stefon Diggs, David Tyree...who would have known