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12/6/2019 7:27:02 PM
Posted: 9/27/2011 4:17:35 PM EST
Anyone have good recommendations for a rotisserie oven? My wife and I are debating whether a rotisserie oven would be a worthwhile addition. We usually just get chickens from the deli, already cooked. They're good, but we've been noticing the prices creeping up and up (like everything else). Thought maybe it would be a good idea. Thoughts? Experiences? Thanks!
Link Posted: 9/27/2011 4:45:04 PM EST
I have used one and would not recommend it. It was a Hamilton Beach. The cooking time was really long. I made a beef roast as well and it took forever. Not enough heat. The elements are on the top of the oven so there is not enough heat to really do a nice job, unless you have 2-3 hours to spare.

Friends have had the RONCO and/or Foreman one and that was hard to clean and took forever as well. We collectively came to the conclusion that they are not worth the money.

I have been making beer can chickens on the grill and they are way better.

My next step will be to buy an actual rotisserie (one that holds 2+ chickens) for my gas grill and use a smoke box to add flavor.

I have found that the cheapest whole chicken works the best, roasters are too greasy and too large. I brine the chicken first.

When all is said and done, I am most likey breaking even vs. buying one from the store, but the ones I make at home are better and I like to do it.

Just my 2-cents!
Link Posted: 9/27/2011 6:26:08 PM EST
I currently own a Foremen rotisserie. It is a PAIN to clean. I don't really notice the cook time too much. It is less of an issue for me. If it were me, I would probably get a gas grill with a rotisserie attachment if I could.

Chris
Link Posted: 9/27/2011 8:43:54 PM EST
Alton Brown has a DIY method he displayed on his gyro show. I wondered where the hell I would find all that stuff (weird heating elements, electric rotary motor you can stick skewers into) but it turned out to all be on the BBQ shelves of the Fred Meyer. Should have bought 'em. I love gyros and little projects like this:

Relevant part starts at 3:00

Link Posted: 9/28/2011 9:09:10 AM EST
i have the RONCO rotisserie and it works great. it is a bitch to clean with all the parts, but its worth it.
Link Posted: 9/28/2011 10:38:47 AM EST
Link Posted: 9/28/2011 3:13:18 PM EST
What is a HEB?
Link Posted: 9/28/2011 3:22:54 PM EST
[Last Edit: 9/28/2011 3:23:23 PM EST by Zhukov]
Link Posted: 9/28/2011 5:20:48 PM EST
The cashier at my local Wal Mart asked me a few weeks ago where I got the $3.98 chicken from. Seems that the chickens from the deli in the back of the store (refrigerated) are $1.00 less than the ones under the heat lamps near the checkout, which she had always bought............ Since I always shred them for various dishes I will be getting the refrigerated ones from now on............
Link Posted: 9/29/2011 3:53:45 AM EST
[Last Edit: 9/29/2011 3:59:10 AM EST by Admiral_Crunch]
Your best bet for home rotisserie is a good grill with a rotisserie burner, an in-wall oven with a rotisserie (expensive), or a fire with a spit. Countertop models don't get hot enough and don't cook evenly enough.
Link Posted: 9/29/2011 4:06:18 AM EST
Originally Posted By gengomerpyle:
i have the RONCO rotisserie and it works great. it is a bitch to clean with all the parts, but its worth it.


We got this as a gift, along with the heating tray that goes on top (great for taters and veggies) and the basket and kabob skewers.

We probably would never have purchased it for ourselves, but it's easy to use and makes good food. We do a variety of dishes in it but mostly just impale a whole bird, throw it in there and let it go. Stick some taters and peas in the tray on top. Minimal prep time + not much cook time = great meal.
Link Posted: 9/29/2011 2:23:08 PM EST
I knew I could count on arf for some good advice. Thanks to you all. I ran around a few stores and figured out why the stores are jacking up the price on their rotisserie chickens....Duh, as I said in my OP, everyhting is going up; so are raw chickens. I guess we'll go with the couple of recommendations of just buying the pre cooked birds, like we've been doing. They really don't cost that much more than a raw bird. Go figure, the local ChinaMart has the best, and biggest, chickens. If I was going to do some tenderloins or roasts, I might go for a rotisserie oven. I'm too busy to jack with too much prep and clean up. Thanks again for all the replies and advice! I'm going to chow on a garlic butter Wally bird, now.
Link Posted: 9/29/2011 2:51:26 PM EST
[Last Edit: 9/30/2011 9:00:38 AM EST by PAPI]
Just my two cents !!!

My experience with Store bought " Cooked Chickens " .... Bland, Bland , No Flavor, Overcooked & Dry !!!

Get yourself a " Turkey Cannon ( $ 25 ? ) ", which will work with any " Oven or BBQ Grill " ...
http://www.campchef.com/infusion-roaster-turkey-cannon.html

Everyone should also take the time to " Brine " your Chicken/Turkeys overnight !!

6 lbs Roaster sitting in a " Brine/Seasoning Mix ", overnight in the Fridge.


I picked up a " Turkey Cannon " from " Big 5 Sporting Goods " last year on sale & haven't tried it out . " YET ".. (Old Post ).


The Roasting/Baking pan wouldn't fit (New Propane Grill ) . So , I used the drip pan covered in foil to avoid any additional grease spillls & clean-ups !



Chicken Roasted @ 350 , for 2 hrs. The meat was very moist & almost falling off the bone



Plated and served with " Jambalaya Rice w/Sausage & Shrimp / Au-gratin Potatoes / Green Beans ".

PAPI
Link Posted: 10/1/2011 2:33:32 PM EST
Originally Posted By PAPI:
Just my two cents !!!

My experience with Store bought " Cooked Chickens " .... Bland, Bland , No Flavor, Overcooked & Dry !!!

Get yourself a " Turkey Cannon ( $ 25 ? ) ", which will work with any " Oven or BBQ Grill " ...
http://www.campchef.com/infusion-roaster-turkey-cannon.html

Everyone should also take the time to " Brine " your Chicken/Turkeys overnight !!
http://i80.photobucket.com/albums/j161/A-PAPI/IMG_2285_edited.jpg
6 lbs Roaster sitting in a " Brine/Seasoning Mix ", overnight in the Fridge.

http://i80.photobucket.com/albums/j161/A-PAPI/IMG_2287_edited.jpg
I picked up a " Turkey Cannon " from " Big 5 Sporting Goods " last year on sale & haven't tried it out . " YET ".. (Old Post ).
http://i80.photobucket.com/albums/j161/A-PAPI/IMG_2288_edited.jpg
http://i80.photobucket.com/albums/j161/A-PAPI/IMG_2289_edited.jpg
The Roasting/Baking pan wouldn't fit (New Propane Grill ) . So , I used the drip pan covered in foil to avoid any additional grease spillls & clean-ups !
http://i80.photobucket.com/albums/j161/A-PAPI/IMG_2259.jpg

http://i80.photobucket.com/albums/j161/A-PAPI/IMG_2291_edited.jpg
Chicken Roasted @ 350 , for 2 hrs. The meat was very moist & almost falling off the bone
http://i80.photobucket.com/albums/j161/A-PAPI/IMG_2293_edited.jpg

http://i80.photobucket.com/albums/j161/A-PAPI/IMG_2295_edited-1.jpg
Plated and served with " Jambalaya Rice w/Sausage & Shrimp / Au-gratin Potatoes / Green Beans ".

PAPI


Link Posted: 10/2/2011 6:11:26 AM EST
I have a Ronco and it is great. I've done chickens, cornish hens, turkey (smaller sized birds) and even prime rib. It is a pain to clean but worth it. I also have a rotiserrie for my grill but sometimes you want something more traditionally roasted than roasted over a grill, meaning you don't want a grilled flavor.
Link Posted: 10/2/2011 1:31:13 PM EST
[Last Edit: 10/2/2011 3:12:05 PM EST by PAPI]
No offense to anyone ... , I'm not trying to play with " Semantics " !!

BBQ/Grilling Over Direct Heat ; IMHO


It will impart a different taste , as compared to " Roasted Chicken or Routissrie Chiken "

Here's a photo of both: Griiled & Routissrie @ the same time.


I've done both with " Charcoal & Propane " .
I would personally be hard pressed to tell the taste difference (Blind Test) , between one or the other , on any given day; " Roasted or Routissrie "; on Outdoor Oven / BBQ Grill.

" IMHO " ; You could do the same or better, using a " Convection Oven ", which distributes the heat more evenly during the cooking process....Although , Roustissrie looks way cooler, nothing more !!

Roasting
http://en.wikipedia.org/wiki/Roasting

Routisserie ( Traditionally used method to Cook Larger Cuts of Meats / Whole Pigs /Goats, etc)
http://en.wikipedia.org/wiki/Spit_(cooking_aide)

PAPI
Link Posted: 10/2/2011 1:59:15 PM EST
Dang, PAPI, you got the grilling/rotisserie/roasting thing going on. Looks very good!
Link Posted: 10/2/2011 2:42:38 PM EST
[Last Edit: 10/2/2011 3:08:57 PM EST by PAPI]
" PRACTICE , PRACTICE , PRACTICE "..

Thanks , but the last photo was an " Advertisement photo " of a " Open Grill / Routissrie ", I was considering Buying .. ?

Here's my " Favorite Photos ":



Large Big Green Egg & Suckling Piggy

I'm hoping on getting an " Extra Large ", sometime in the future ( New Home ) !!

Might be enrolling in formal " Cooking School " , after retirement .. ( Dec 20111 ? ).


PAPI
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