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1/25/2018 7:38:29 AM
Posted: 1/14/2006 9:39:14 AM EST
I formally apologize to all of my friends and family. I have been aloof, know-it-all, and usually right.
I tried the rotisserie function on the new grill today...

I suppose you are ONLY supposed to use the IR thingy in the back? NOT the bottom burners? I had both set on low, it was reading at 400*, I stepped inside for a minute...

Link Posted: 1/14/2006 9:40:12 AM EST
crispy on the outside, moist and tender on the inside. just go a little lower on the heat next time and you'll be fine
Link Posted: 1/14/2006 9:40:55 AM EST
When I came back, the thermometer was pegged at 1000*...
Link Posted: 1/14/2006 9:41:12 AM EST
[Last Edit: 1/14/2006 9:42:08 AM EST by gardenWeasel]
That'll buff right out.

Link Posted: 1/14/2006 9:41:42 AM EST

Originally Posted By TheRedHorseman:
crispy on the outside, moist and tender on the inside. just go a little lower on the heat next time and you'll be fine



It doesn't go lower. BTW the chickens were goin' up like Roman candles...
Link Posted: 1/14/2006 9:42:36 AM EST
heh, uhh, well then, no idea man. too bad you didnt get any "towering poultry inferno" action pics
Link Posted: 1/14/2006 9:44:13 AM EST
quick to the grocer store...there is still time to redeem yourself!!!

Or, buy a Holland and never fuck up again!
Link Posted: 1/14/2006 9:46:52 AM EST
Ahhh blackened chicken. yummm.
Link Posted: 1/14/2006 9:47:50 AM EST
Carbon dating of the find would lend scientists to believe it is from the early Cindercious period. This can be deduced by the relatively high levels of carbon and the few remaining spots easily identifiable from drawings of the period found in " Blackened Chicken " an Oprah Book Club BBQ and Stylemaster Entertaining at Home selection for January 06!
I saw a program on the Food Network last week that examined this same issue and they deduced that protein begins to break down and carbonize at approximately 550 degrees F.
Anyone for takeout?
Link Posted: 1/14/2006 9:50:34 AM EST
Ahhh...Cajun Chicken a'la Rotisserie.
Link Posted: 1/14/2006 10:06:28 AM EST
[Last Edit: 1/14/2006 10:07:27 AM EST by pv74]

Originally Posted By jp_72:
Carbon dating of the find would lend scientists to believe it is from the early Cindercious period. This can be deduced by the relatively high levels of carbon and the few remaining spots easily identifiable from drawings of the period found in " Blackened Chicken " an Oprah Book Club BBQ and Stylemaster Entertaining at Home selection for January 06!
I saw a program on the Food Network last week that examined this same issue and they deduced that protein begins to break down and carbonize at approximately 550 degrees F.
Anyone for takeout?




You could always buy one already cooked at your local supermarket...

For the cost of the two that you ruined

Link Posted: 1/14/2006 10:20:51 AM EST

Originally Posted By slash-5:
When I came back, the thermometer was pegged at 1000*...





Wow Well, you can always use the charcoal to cook up a couple more chickens !

Link Posted: 1/14/2006 10:21:44 AM EST

Originally Posted By pv74:

Originally Posted By jp_72:
Carbon dating of the find would lend scientists to believe it is from the early Cindercious period. This can be deduced by the relatively high levels of carbon and the few remaining spots easily identifiable from drawings of the period found in " Blackened Chicken " an Oprah Book Club BBQ and Stylemaster Entertaining at Home selection for January 06!
I saw a program on the Food Network last week that examined this same issue and they deduced that protein begins to break down and carbonize at approximately 550 degrees F.
Anyone for takeout?




You could always buy one already cooked at your local supermarket...

For the cost of the two that you ruined




Actually, I looked at them. They were cheaper PER CHICKEN, than a raw one.
Link Posted: 1/14/2006 10:26:38 AM EST
[Last Edit: 1/14/2006 10:29:35 AM EST by double_wielder]
At least they didnt run back into your house and burn it down.www.cnn.com/2006/US/01/08/mouse.fire.ap/
Link Posted: 1/14/2006 10:28:45 AM EST

Originally Posted By double_wielder:
At least they didnt run back into your house and burn it down.



That's funny. Actually, what distracted me was a mouse...
Link Posted: 1/14/2006 10:31:06 AM EST

Originally Posted By slash-5:

Originally Posted By double_wielder:
At least they didnt run back into your house and burn it down.



That's funny. Actually, what distracted me was a mouse...



were you chasing a mouse with the FAL again?
Link Posted: 1/14/2006 10:33:32 AM EST
No, but it was under my FAL case in the garage...
Link Posted: 1/14/2006 10:36:42 AM EST
[Last Edit: 1/14/2006 10:39:10 AM EST by double_wielder]
Come over tomorrow evening and I will show you how its done.
Link Posted: 1/14/2006 10:44:44 AM EST
I hate you.
Link Posted: 1/14/2006 10:53:35 AM EST
That's not BBQ, I don't see charcoal, wood or lighter fluid anywhere....
Link Posted: 1/14/2006 10:58:53 AM EST
holy crap.

those chickens look like you dropped 'em from orbit and they burned up on re-entry.
Link Posted: 1/14/2006 11:15:54 AM EST

Originally Posted By home_with_kids:
holy crap.

those chickens look like you dropped 'em from orbit and they burned up on re-entry.


Now that was funny
Link Posted: 1/14/2006 2:14:29 PM EST

Originally Posted By slash-5:
I formally apologize to all of my friends and family. I have been aloof, know-it-all, and usually right.
I tried the rotisserie function on the new grill today...

I suppose you are ONLY supposed to use the IR thingy in the back? NOT the bottom burners? I had both set on low, it was reading at 400*, I stepped inside for a minute...

img433.imageshack.us/img433/350/l10007090cz.jpg




Yes, you are only supposed to use the 'IR thingy' in the back.
Link Posted: 1/14/2006 2:22:38 PM EST
You had it on low, and the temp reached 1000?!?!?!?!

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