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ThreeDJ16

Eat Your Hearts Out!!

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Actually my daughter really wanted a dog' date=' so I promised I'd get her one. That's her dog. It looks better than the dog on Little House on the Prairie.[/quote']

Man, that is sad - hehe. :roll:

Oh yeah, I forgot to use the term "Redneck Heathens" in my last post. It is considered politically correct for me to use this term as - I R 1. :shock:

-=Jasen=-

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Pimped Up... Another Notch!

Ok, I has been killing me lately thinking about getting a new KK and having a cool rotisserie. It was like, I want rotisserie chicken now damnit! Then I remembered that in a time long forgotten (the days of my old bullet water smoker), I once had a cheap rotisserie. So I went on a scavenger hunt today looking through the hordes of what I deem "Cool Junk" 8) and sure enough, I found it. It even had all the parts still - hehe. So anyway, I got it mounted to the "Pimped Out Smokey Joe" now and I am doing some rosemary-sage-thyme-pepper rotisserie chicken tonight! Pics will follow as soon as it quits raining. :wink:

-=Jasen=-

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Dude' date=' is that a rotary engine attached to that thing :shock:[/quote']

Yup - back up a few posts and you will see I added it today! Here was the fruits of my labor - Mmmm - tasty (wanna taste my fruits there Curly - heheh :lol: ). It was rosemary, sage, thyme, salt, pepper, and paprika for the season - damn good!

-=Jasen=-

dscn0959mediumxa0.jpg

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Did you go on a date with that old lady at Publics? How did you get the recipe?

Yeah, I'm getting a rotis for sure.

I have not got the BBQ rub recipe from Publix - yet. I just made up a standard poultry rub - marjurum-thyme-rosemary-paprika-pepper-salt.

I think the publix one is going to made up primarily of paprika and a season salt. I have made BBQ season for pork skins and I just took Tony Chachere's and mixed with paprika half and half - a little cayenne for the hot kind or a little sugar for milder - worked nicely.

-=Jasen=-

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That chicken looks wonderful but that photo reminded me of why I stopped using rotisseries long before I started the ceramic path: GAWD I HATE CLEANING 'EM.

Don't particularly know why, they're not big or any dirtier than a grill but they're just sooo awkward. Maybe, after countless rib racks, drip pans, chicken sitters etc, I won't find it so odious anymore.

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That skin looks awesome...was it as good tasting as it looked?

Just think what it'll be like in the KK (rubbing it in huh)

OMG yeah - so crunchy and full of flavor.

That chicken looks wonderful but that photo reminded me of why I stopped using rotisseries long before I started the ceramic path: GAWD I HATE CLEANING 'EM.

Don't particularly know why, they're not big or any dirtier than a grill but they're just sooo awkward. Maybe, after countless rib racks, drip pans, chicken sitters etc, I won't find it so odious anymore.

Very true, the little holder thingies are the real pain. I just take the whole thing and dump it in the sink. The rod cleans easily, the rest just soak till the gunk falls off. I am anxious for that nice all SS one. Home rotisserie is sooo much better than store bought. I cooked it till it was crispy and fallen apart - Publix doesn't do that. Thankfully, I got leftovers for work this weekend.

-=Jasen=-

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