Print PDF
Favorite
Email
Step 9Fire in the hold! And a 1/2 hour later...
The propane burner typically consist of 2 long perforated pipes that run along the adjacent lengths of the rotisserie. This rotisserie that I used had a glass window and an On/Off setting with no intermediate gas-mark settings. Fire the propane burner up and start the rotisserie motor. Close the lid, stand back, treat yourself to a cold beer and contemplate the masterwork that is about to unfold before you over the next 6 hours.
Golden rule: No peeking until near the end - you will loose a lot of heat every time you lift the rotisserie lid and it will also impact the flavour.
After the first half hour, you can see that the skin has started to shrink a bit already.
(OK, so in the interest of science, engineering and the pursuit of culinary excellence, I lifted the lid. But you shouldn't!)
Golden rule: No peeking until near the end - you will loose a lot of heat every time you lift the rotisserie lid and it will also impact the flavour.
After the first half hour, you can see that the skin has started to shrink a bit already.
(OK, so in the interest of science, engineering and the pursuit of culinary excellence, I lifted the lid. But you shouldn't!)
| « Previous Step | Download PDFView All Steps | Next Step » |
 |
Add Comment
|
