Rotisserie what next?

Somtimes it just has to be done, anyone fancy a ribeye?

Rotisserie what next?

Postby mark70 » 02 May 2014, 21:43

Tried my rotisserie today and had two fantastic chickens. What would you recommend me to try next and what cut. Fancy lamb

Thanks Mark
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Re: Rotisserie what next?

Postby Clayfish » 03 May 2014, 14:01

I did a whole leg of lamb over Easter, it turned out superb!

Image

Here is is just after I put it on:
http://instagram.com/p/m-qkFFixDy/#
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Re: Rotisserie what next?

Postby mark70 » 03 May 2014, 19:28

That looks awesome
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Re: Rotisserie what next?

Postby AlanL » 04 May 2014, 19:57

I've boned a leg of Lamb and trussed up so it sat more evenly on the Rotisserie and it turned out really well.
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Re: Rotisserie what next?

Postby ChopperHarris » 04 May 2014, 20:43

Looks really good. Nice job on the trussing!
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Re: Rotisserie what next?

Postby mark70 » 04 May 2014, 20:45

Think it's going to have to be lamb next
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Re: Rotisserie what next?

Postby keith157 » 05 May 2014, 07:35

A 10 kg suckling pig is the tops imho :D
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Re: Rotisserie what next?

Postby BraaiMeesterWannabe » 15 Sep 2014, 15:03

Clayfish wrote:I did a whole leg of lamb over Easter, it turned out superb!

Image

Here is is just after I put it on:
http://instagram.com/p/m-qkFFixDy/#



Wow that looks awesome
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Re: Rotisserie what next?

Postby derekmiller » 15 Sep 2014, 15:58

keith157 wrote:A 10 kg suckling pig is the tops imho :D


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 :roll:
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