RE: Ronco Rotisserie Techniques?
I was given one of these by my kids for Christmas a couple of years ago, and I have to say, the chickens that I've done in it are just wonderful, juicy and very tasty.
I've done a few different recipes, but the one that most folks really seem to like is a lemon pepper version. Rinse the bird thoroughly inside and out, and pat dry with paper towels. Season the inside of the bird with some kosher salt and lemon pepper seasoning. Slice a fresh lemon in half, and place the two halves in the bird. Tie the bird closed and place on the spits. Rub the skin of the bird with a little butter (or use an oil spray), and then sprinkle with a little salt and pepper, and then generously sprinkle lemon pepper seasoning on. A little parsley to finish, and pop it into the Ronco. I've also done cajun spiced chicken, as well as barbecue, and one with garlic and onions in the bird - and all have been excellent! Try this also - buy a pound or so of 'extra large' shrimp - 20 to a lb. or so, and get one or two FRESH local tomatoes. peel the shrimp, and slice the tomatoes approximately 1/4 inch thick. Season the shrimp and tomatoes with a little italian seasoning, salt and pepper. Place the shrimp between two tomato slices, and fill the Ronco basket with the shrimp/tomato "sandwiches". Sprinkle generously with grated parmesean cheese and a little oregano, and pop into the broiler. Cook until the shrimp are done, approximately 15-20 minutes. Yum!
P.S. the thingy is also great for brats and knocks!