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Rotisserie what next?
Posted: 02 May 2014, 21:43
by mark70
Tried my rotisserie today and had two fantastic chickens. What would you recommend me to try next and what cut. Fancy lamb
Thanks Mark
Re: Rotisserie what next?
Posted: 03 May 2014, 14:01
by Clayfish
I did a whole leg of lamb over Easter, it turned out superb!
Here is is just after I put it on:
http://instagram.com/p/m-qkFFixDy/#
Re: Rotisserie what next?
Posted: 03 May 2014, 19:28
by mark70
That looks awesome
Re: Rotisserie what next?
Posted: 04 May 2014, 19:57
by AlanL
I've boned a leg of Lamb and trussed up so it sat more evenly on the Rotisserie and it turned out really well.
Re: Rotisserie what next?
Posted: 04 May 2014, 20:43
by ChopperHarris
Looks really good. Nice job on the trussing!
Re: Rotisserie what next?
Posted: 04 May 2014, 20:45
by mark70
Think it's going to have to be lamb next
Re: Rotisserie what next?
Posted: 05 May 2014, 07:35
by keith157
A 10 kg suckling pig is the tops imho
Re: Rotisserie what next?
Posted: 15 Sep 2014, 15:03
by BraaiMeesterWannabe
Re: Rotisserie what next?
Posted: 15 Sep 2014, 15:58
by derekmiller
keith157 wrote:A 10 kg suckling pig is the tops imho
Not sure what Rotisserie Mark has, but if its a Weber than its a max of 20lb (9kg). I have the older version (with the weight) and it struggles at this weight. Do agree a suckiling pig is the best though..... Just dont get an 18kg one
