Tried my rotisserie today and had two fantastic chickens. What would you recommend me to try next and what cut. Fancy lamb
Thanks Mark
Rotisserie what next?
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Clayfish
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Re: Rotisserie what next?
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/#
Here is is just after I put it on:
http://instagram.com/p/m-qkFFixDy/#
Re: Rotisserie what next?
That looks awesome
Re: Rotisserie what next?
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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ChopperHarris
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Re: Rotisserie what next?
Looks really good. Nice job on the trussing!
Re: Rotisserie what next?
Think it's going to have to be lamb next
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keith157
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Re: Rotisserie what next?
A 10 kg suckling pig is the tops imho 
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BraaiMeesterWannabe
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Re: Rotisserie what next?
Clayfish wrote: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/#
Wow that looks awesome
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derekmiller
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Re: Rotisserie what next?
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
