Party machine skewer rotisserie using charcoal for heat. Here is a recipe and method for using this enclosed rotisserie BBQ... - cut cubed pieces of chicken, pork, rabbit and venison skewered in that order with a sage leaf and slice of cured bacon between each cut of meat. - The skewers are then placed inside on the Ferris-wheel multi-skewer turner and roasted on high heat (with the door closed) for 20-25mins. - Pour through the drip system above a basting mix made from olive oil and collect the juices through the drip tray system at the base of the rotisserie. - Pour the collected juices back through the top drip tray system which you repeat every 10mins. - At the 40-45min mark, salt the meat on the skewers and then add butter at the top drip tray system to melt and cover the roasted meats inside. Then continue to roast for 3 hours at low heat. - You can baste the meat a couple of time more during the low and slow part. Then let them rest for 10-20mins inside. Take out each skewer and remove the series of meats as a serving for 1 and add to a plate of polenta which is made from cornmeal.
Posted on: Sat, 11 Oct 2014 07:26:22 +0000
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