Ronco Rotisserie Techniques?
I bought one. Not from the t.v. though! I bought it on craigslist and have used it for fish (which works really really well) Last night, the salmon came out great. Especially since I cooked it a little long, which usually results in a dry salmon (I like to under cook them slightly) But even though the salmon was well done, it was still juicy and savory.
So, as it relates to chicken, has anyone done a full chicken in the rotisserie.
Do you just stick it in with spices rubed on the outside? Or do you have another way?
(Also, any tips on doing ribs)
PS Obviously I've seen the video, but wondering what other people are doing with their machines.