Rotisserie Basket Reviews

Inspiration in the cupboards...

A well stocked pantry is the backbone of any successful home cook. On a busy weekday or weekend shop we tend to focus on the fresh food and neglect our pantries. We buy meat, milk, cheese and eggs but a really great cook is only as good as what they can take out the pantry and work their magic on. Organized pantries have the ability to inspire creativity.

At a glace couscous, nuts and dried fruit can be made into an amazing salad, no shopping required. You can find a dozen meals lurking in a tin of tuna. A jar of marmalade or preserves can easily be turned into syrup for pancakes or transformed into a dressing for salad. A truly well stocked pantry goes well beyond pasta, bread crumbs and canned tomatoes. Good quality chocolate, mustard, vanilla, capers, sun dried tomatoes, quinoa, canned beans, honey etc. are all key elements required to take something simple to the next level.

You can easily spend a fortune on take out and rotisserie chickens because when you get home from work at 6:45 and you would like to eat dinner before breakfast it can be discouraging when you don't have a plan. Coming home at 6:45 to a well stocked pantry can mean dinner is no more than 15 or 20 minutes away. Cooking dinner from the pantry is a great way to get your creative juices flowing and take you mind off the stresses of the day. Have a glass of wine and tuck into the pantry. Make a salad from the canned beans, create a delicious glaze on the fly for a piece of grilled chicken, boil some pasta and make a sauce from sun dried tomatoes and some fixings from the fridge.

I know it sounds a bit radical to think you can make dinner without a plan but it's true and if your pantry is well stocked you sort of do have a plan - you just need to put it all together. Keep a list in your pantry - I use a note pad that is sitting on the top shelf, as I think of things I need or run out of I add it to the list. I take the list with me when I am shopping and try to add a new item or two every couple of weeks just to keep life interesting. Apparently we aren't quite done with the winter - the forecast is for snow again this week. We can't change the weather or the state of the economy so might as well change the way we think about dinner. Stock up your pantry and have some fun, life is short so you might as well enjoy dinner.

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Pork is a very popular meat in Jamaica, and after you try this Jamaican pork roast, you will see why. This pork is screaming with heat, so be forewarned. But the pork is so tender after all the roasting that it will just melt away.

Preparation of this Jamaican pork roast is thought to be influenced by the Spanish, were probably responsible for adding tomatoes to the dish. It's not absolutely necessary, but pushing the sauce through a food mill is just plain worth the work. The smooth texture is a great finishing touch to this pork dish. This is normally served with plain rice.

Ingredients:
1 3-pound boneless pork shoulder
5 large garlic cloves, 2 finely chopped and 3 slivered
2 tablespoons vegetable oil
4 habanero chiles, seeded and chopped
1 green bell pepper, chopped coarsely
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground pepper
1/2 teaspoon ground cinnamon
1 bay leaf
1/2 cup fresh lime juice
2 cups canned tomato puree

Directions:
Make small slits all over the pork with the tip of a paring knife. Stuff the slits with the garlic slivers, then roll the pork up and tie it with kitchen twine, if necessary.In a large skillet over medium-high heat, heat the vegetable oil. Cook the chiles, bell pepper, chopped garlic, onion, cumin, oregano, pepper, cinnamon, and bay leaf until the vegetables are soft, or about 8 minutes, and stirring frequently. Remove the skillet from the heat and stir in the lime juice.

Place the pork roast in a large bowl and pour the marinade over it. Turn the meat several times to get an even coating of marinade all over it. Cover with plastic wrap and refrigerate for at least 4 hours, turning occasionally.

Preheat the oven to 350 degrees F. Scrape off as much of the marinade as you can off the pork, and reserve in a saucepan. Place the pork in a roasting pan and roast until the interior temperature of the meat reaches 165 degrees F., or about 1 3/4 hours.

While the roast is cooking, add the tomato puree to the marinade and bring close to a boil, before it begins sputtering, and stirring constantly. Then reduce the heat to low and simmer for about 5 minutes. Remove the bay leaf and press the sauce through a food mill, if desired. Transfer the pork to a serving platter and let it rest for about 10 minutes before slicing. Spoon the smooth sauce over the sliced pork and serve immediately.

This Jamaican roast pork dish serves 6.

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Weight loss surgery patients are instructed to eat a diet of rich lean protein cooked without frying or breading. grilled fish fits that order with ease! And by all accounts fish is good for us. In fact, the American Heart Association tells us to eat fish twice a week, particularly cold water fatty fish. Fatty fish including mackerel, lake trout, herring, sardines, albacore tuna, salmon, and some shellfish are high in two kinds of omega-3 fatty acids. Omega-3 fatty acids are believed to help lower triglycerides and may also fight cancer and reduce inflammation. Additionally fish is rich in B vitamins including B12, Niacin, and B6. It is readily available fresh at the meat counter or flash-frozen in the freezer section of most major supermarkets.

Warm summer months are ideal for including fish in the healthy weight loss surgery diet because it can quickly be grilled over medium-direct heat on a gas or charcoal grill. Fish cooks quickly and should be tended closely to avoid overcooking. Fish is done when it turns opaque in the thickest portion and flakes into sections. Scallops, a shellfish, are done when they are opaque and another shellfish, shrimp, are done when they turn pink. When cooking over the direct heat of the grill turn steaks, whole fish, shrimp and scallops halfway through grilling time. Avoid moving the fish protein too much on the grill because it tends to break-up. Thin fillets generally do not need to be turned. Some frequent fish grillers find baskets made specifically to hold fish on the grill are useful.

Try this simple flavorful recipe for grilled fish and I think you will be hooked!

Mediterranean Sea Bass

This Provence-style recipe infuses the clean flavor of olive oil with fresh herbs and garlic for a light and flavorful lean protein main dish. Keep it simple and enjoy. (Suitable fish substitutes: red snapper, striped bass, halibut.)

For the paste:

3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh thyme
2 teaspoons dried lavender
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 skinless Chilean sea bass fillets, about 6 ounces each and 1 inch thick

Lemon wedges (optional)

To make the paste: In a small bowl whisk together the paste ingredients.

Spread the paste evenly on both sides of the fish fillets. Grill over Direct High heat until the flesh is opaque throughout and starting to flake, 5 to 7 minutes, turning once halfway through grilling time. Serve warm and garnish with lemon wedges, if desired.

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The Weber brand is owned by Weber-Stephen Products Co. which was founded in 1893. With its headquarters located in Palatine, Illinois, Weber rose to become the best manufacturer of barbecue grills and outdoor grills in the world.

Weber has so much to offer with its barbecue grills. Its best features are a living testament to the centuries old tested accuracy coupled with high caliber innovation and technology.

Electronic Crossover Ignition System

This makes sure that all your burners can be ignited by just pressing a button. The crossover function is helpful when you are cooking lots of meat at the same time.

Stainless Steel Flavorizer Bars

You can have the most tasteful barbecue without much hassles with the help of Weber's flavorizer bars.

Rotisserie Models

Some of its grills include 10,600 BTU-per-hour infrared rear-mounted rotisserie burner, which translates to fast and efficient performance.

Snap-Jet Individual Burner Ignition System

Each burner is easy to ignite. With its relatively thicker burner, you can be sure that the flame is just right to make any meat tender, supple, and ultra tasty.

2 Grill Out Handle Lights

It's easy to turn around and toss that thick meat, while you can hold the grill to make it sturdy enough for cooking.

2 Char Basket charcoal fuel holders

Allows you to store charcoal in a safe and most efficient way where it can produce the perfect flame for your barbecue.

Larger Cooking Area

With a separate cooking and warming area, each with enough space for your ultimate preparation of the sumptuous barbecue meal in a fast and efficient manner.

With a wide cooking area any chef won't have any problems moving about, trying to make sure that every barbecue meat is as tasty and tender as it should be.

Weber has made itself known worldwide as the best brand in barbecue grills. What more can you ask for?

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This Ronco Rotisserie Review is an objective report relaying not only the advantages of using the oven, but also the disadvantages. However, the pluses definitely outweigh the minuses. One of the advantages is the diverse colors to choose from: white, red, black and platinum.

Another advantage is the various sizes. The smallest is the 2000 model and the next size is the 3000 model. Both are good for apartments or small kitchens and will cook for one to two people. The 4000 model is slightly larger and will cook a 15 pound turkey in just three hours. The 2 largest models are the 5000 and 6000, which are great for large families and dinner or holiday parties.

The Ronco Rotisserie is simple to operate. Your hardest job is making sure the meat tastes really good by adding flavor via the flavor injector or easily applying dry flavoring. Then, put the meat on the spit rod, set the timer and proceed to do anything you want to while it is cooking. It evenly cooks the entire piece of meat by rotating on the spit rod in front of the heating unit. Meats are moist and tender throughout, simply cooked to perfection.

Also, you get to eat this delicious and succulent meat with less fat and calories since the unwanted fat drains off the meat while it is cooking as it rotates in the air. At the bottom of the oven, the drip tray catches the fat. This means you can have healthier meals throughout the week.

The items that are included with the rotisserie oven are a video illustration of how to use it, a recipe book, two baskets for cooking meats or vegetables, eight shish-kabob sticks, flavor injector and ties for poultry. The disadvantage that most people talked about is cleaning the detachable items such as the spit rod and drip pan/tray. To solve this, all one has to do is soak them in warm sudsy water for a short period, then wash and dry the pieces. Also, one should always clean the inside of the oven with a damp rag.

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The holidays often inspire us to eat warm, traditional meals and spend extra time with our families. Add to that the fun of making up a nice spiced drink to sip near the fire and you're ready to bask in the holiday season! Here are a few great drink recipes for you to try out (or, as a reminder if you've had them before).

Hot Buttered Rum

Ingredients:
2 c. vanilla ice cream
1 c. granulated sugar
1 c. brown sugar
1 c. butter
Rum Substitute (non-alcoholic)
Nutmeg
Water

Directions: Mix the regular and brown sugars and butter in a sauce pan. Set to a low heat until the butter melts. Be sure to stir occasionally. When the butter is melted, pour the mixture into a large bowl and add the ice cream. Beat together until the mixture is smooth. To make the buttered rum drink, fill 1/4 of a cup with the mixture, add about an ounce of rum substitute, and 3/4 of a cup of boiling water. Top with a pinch of nutmeg. The butter/ice cream/sugar mixture can be kept in a sealed container in the fridge for about two weeks, which makes it a cinch to prepare when you have unexpected company.

Chocolate Egg Nog

Ingredients:
Egg Nog
Chocolate Syrup

Directions: This one's easy! In a glass, mix 4 parts egg nog to 1 part chocolate syrup. Top with a sprinkle of nutmeg if you want to jazz it up a bit.

Chilled Mocha with Amaretto

Ingredients:
4 oz. of chocolate milk
2 oz. of cold coffee
1 oz. Amaretto-flavored (non-alcoholic) syrup
Whipped cream
Chocolate powder or shavings
Ice

Directions: In a large glass, add ice, chocolate milk, coffee, and amaretto syrup. Mix together and top with whipped cream. Sprinkle chocolate shavings or a dash of chocolate powder and serve.

Hot Mulled Apple Cider

Ingredients:
3 cups of apple cider
4 cinnamon sticks + 2 more to garnish
1/2 cup of ground "red hots" candy
1/2 cup of rum substitute (non-alcoholic)

Directions: Mix all of the ingredients together in a sauce pan (or slow cooker) and heat on a medium heat. Once the mixture is hot, reduce to a low heat and allow it to mull for about an hour. Serve warm and garnish with a cinnamon stick or two.

Now your holiday recipe arsenal is stocked with some highly tasty drink recipes! Many of these recipes can easily be altered to a non-alcoholic beverage so that your youngsters can enjoy them as well, so don't be afraid to whip up a batch that the whole family can enjoy! --Happy holidays!

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Starter

Champagne prawns

Potted prawns make a welcome change from traditional smoked salmon. Serve them with curly Melba toast, savoury biscuits or simple slices of toast.

SERVES 6-8

400-500g shelled raw prawns

2 shallots, sliced

2 pinches ground nutmeg

1/2 teaspoon sea salt

150ml non-vintage champagne

1/2 lemon

100g unsalted butter

Freshly ground pepper, to taste

25g (total weight) chopped parsley and dill, plus sprigs to garnish

Put the uncooked prawns, shallots, nutmeg, salt and champagne into a saucepan and cook over a medium heat until the blue flesh turns firm and pink. Drain the prawns, reserving the liquid and set aside. Squeeze the juice of the lemon into the pan liquid and reduce down to 3 tablespoonfuls. Chop the prawns and divide among 6-8 ramekins. Pour over the reduced liquid and leave to cool. Melt the butter in a saucepan and cool to warm. Stir in the pepper and chopped herbs, then spoon over each ramekin. Leave to cool completely, then garnish with herb sprigs and chill. Refrigerate for up to 3 days before use, and the flavour will actually improve.

FOR THE TURKEY

5kg Bronze turkey or other fresh turkey (not frozen), ideally outdoor raised, trussed

1 red onion, halved

250g stale bread, cubed

30g (total weight) parsley, thyme and tarragon, de-stalked and snipped

2 shallots, sliced

1D2 teaspoon sea salt

1D2 teaspoon ground white or black pepper

12 dried apricots, snipped

25g fresh ginger, sliced thinly then shredded

FOR THE SAUCE

120ml chicken bouillon concentrate or 2 chicken stock cubes, crumbled

4 shakes Worcestershire sauce

450ml dry Marsala

1 head garlic, halved crosswise

200g redcurrant jelly, chopped or mashed

3 tablespoons arrowroot

8 or 12 tiny bunches of fresh table grapes

Bunch of fresh parsley, bay and thyme, and rocket leaves to garnish

Pre-heat the oven to Gas Mark 6 (200°C, 400°F). Remove the giblets from the turkey and push the onion halves inside the cavity, without untying the trussing strings. Remove the fat inside the vent and snip into small pieces. Put the fat strips, bread, herbs, shallots, seasoning, apricots and half the ginger into a food processor. Whizz in 40-second bursts to create a crumbly stuffing. Turn the bird onto its breast. Loosen the trussing strings enough to fill the neck cavity neatly with stuffing. Secure again, and fasten using a wooden cocktail stick, ensuring that the ends are well tucked in. Slide the bird into an extra-large oven-roasting bag, breast first, and set in the roasting pan, breast up. Put the bouillon or crumbled cubes, Worcestershire sauce and Marsala into a measuring jug, and make up to a litre with boiling water.

Add the remaining ginger and stir. Holding the bag ends open, pour in the warm liquid. Seal the bag completely and tie tightly with string. Put the garlic halves, cut sides down, in the pan around the bagged turkey (these will help to prevent the bag from sticking). Pour in about 1cm of boiling water around the outside to create a bain-marie. Cook in the oven for 1 hour, then reduce the heat to Gas Mark 5 (190°C, 375°F) for a further 2-21D2 hours until the bird is golden and the wings look and feel very tender when gently prodded through the bag (this gentler style of cooking takes longer than roasting). Remove the pan from the oven. Pour off the garlicky water. Cut open the bag and discard the bag and string.

Pour the poaching liquid into a heat-proof measuring jug; there should be about 800ml. Return the bird to the oven to continue cooking. Meanwhile, pour the poaching liquid into a large saucepan and hard-boil it down, uncovered, for 20 minutes or until roughly reduced by half. Add the jelly, stir and cook until dissolved. Mix the arrowroot with 8 tablespoons of cold water, stirring until smooth. Whisk this into the Marsala broth and cook, stirring, for 3 minutes or until a glossy and thick glaze forms. Test the bird is done by piercing one leg joint and holding a spoon underneath; juices should run clear gold, not pink. Pour the glaze all over the bird. Turn off the oven. Leave the bird to rest, with the oven door ajar, for 10 minutes. To serve, set the glazed bird on a heated platter, garnished with small grape bunches, herbs and rocket leaves. Reheat any remaining Marsala glaze and serve as gravy.

Cheat's bread sauce

Forget endless simmering of onions studded with cloves - this is an easy way to make and enjoy bread sauce, and it takes just 5 minutes.

SERVES 8-12

350 g stale white crustless bread

1 teaspoon sea-salt crystals

4 white peppercorns

4 cloves

1D2 teaspoon freshly grated nutmeg

1D2 dried bay leaf, crumbled

550 ml creamy milk

10 cm piece white portion of leek, finely sliced, crosswise

20-25 g knob of salted butter

Tear the bread directly into a food processor and process continuously for 45 seconds to create crumbs. Put the salt, pepper, cloves, nutmeg and bay into a mortar and pound to a fine grit. Add to the crumbs. Bring the milk to the boil and add the leeks and butter. Pour into the processor with the machine running, processing for 1 minute. Pour the thickened sauce into a sauce jug or dish and serve hot, warm or cold.

Warm green salad

This refreshing warm green salad looks wonderful and can be served with the main course, or on its own between the main course and cheese or pudding.

SERVES 6-8

100ml seasoned vegetable stock

400-500g trimmed fine green beans

3 medium leeks, in 1 cm slices

2 heads white chicory

10g chives, snipped into batons

FOR THE DRESSING

15ml tarragon vinegar

60ml first, cold-pressed, unfiltered extra-virgin olive oil

1 tablespoon truffle oil or argan oil

1 teaspoon clear honey

2 teaspoons Dijon mustard

Bring the vegetable stock to the boil in a pan and add the beans. Part-cover and cook on a high heat for 3-4 minutes. Add leeks, part-cover again and cook for 3 minutes (the beans and leeks should both be bite-tender). Remove the pan from the heat and leave to cool slightly, uncovered. Line your serving bowl or plate with the chicory leaves; then, using tongs, drain and add the beans and some of the leeks to the centre. Scatter with chives, then add the remaining leeks. Thoroughly whisk or shake together the vinegar, oils, honey and mustard. Add 4 tablespoons of the hot vegetable cooking liquid, then whisk again. Serve the dressing in a small jug.

Epicurean roast potatoes

Beautifully crunchy-crisp on the outside and soft and fluffy on the inside, these potatoes are the perfect accompaniment to the festive turkey.

SERVES 6-8

8-10 oval-shaped Wilja or Desirée potatoes, peeled, halved crosswise

1 teaspoon ground black pepper

1 teaspoon fine sea salt

2 teaspoons finely crushed garlic

500ml extra-virgin olive oil

250ml grapeseed oil

Chopped fresh parsley to garnish (optional)

The day before serving, put the potatoes into a saucepan of boiling water. Bring to the boil and cover; reduce heat and parboil for 16 minutes. Drain the potatoes and, when cool, mix the pepper, salt and garlic and rub all three over them. Pile the potatoes into a non-reactive bowl and pour over the oils. Leave to stand overnight. Pre-heat the oven to Gas Mark 5 (190°C, 375°F). Drain a third of the oil from the potatoes into a roasting pan and heat for 30 minutes in the oven. Add the potatoes and cook for 11D4 hours, turning halfway through.

Red cabbage compote

You can prepare this dish some hours or a day ahead, if you like, but don't add the salt until just before serving as it would dull the vibrant colour otherwise.

SERVES 6-8

1 medium red cabbage, halved

2 red onions, halved

2 apples, quartered, cored

4 garlic cloves, crushed

8 juniper berries, crushed

60ml vegetable stock or water

60ml robust red wine

2 tablespoons extra-virgin olive oil

1 orange, halved

75g redcurrant jelly, chopped

1D2 teaspoon sea-salt flakes

Remove the core, shred the cabbage and put it in a heavy-based saucepan. Slice the halved onions and apple quarters thinly and add to the cabbage with the garlic, juniper berries, stock and wine. Drizzle the olive oil over. Squeeze the orange halves into the cabbage, then set them on top, skin sides up. Bring the pan to the boil, then cover and reduce heat. Cook for 15-18 minutes, then discard the orange halves; add the jelly and cook, covered, for 5 minutes or until liquids are syrupy. Stir gently, then season with salt and serve

Celebration dessert

SERVES 8-12

250g golden caster sugar

300ml red wine, such as Shiraz

1 cinnamon stick, halved lengthwise

6-8 small dessert pears, peeled, halved, cored

350g good-quality bitter chocolate

1 mandorlata cake or panettone (1 kg)

250g ricotta cheese

500g good-quality vanilla custard 250 ml white rum

500g strained natural Greek yogurt

2 teaspoons vanilla essence

2 sheets edible gold leaf, optional

Combine 175g caster sugar, the wine, cinnamon and 650ml boiling water in a saucepan and boil for 5 minutes. Add the pears and poach for 20-35 minutes, then remove. Boil liquid for 20 minutes until reduced to 400ml, and remove the cinnamon. Pour 200ml of this syrup into another pan. Add 200g chocolate; stir and gently cook to create a sauce, then cool. Cut the cake or panettone into chunks and use some to line the base of the serving dish. Sit the pears on top and drizzle with the wine syrup. Pour the chocolate sauce over. Whisk half the ricotta, half the custard and 4 tablespoons of rum, and spoon over. Add a final layer of cake and remaining rum. Whisk together half the yogurt, remaining ricotta and sugar and the vanilla essence, and pour over. Chop and scatter the rest of the chocolate. Whisk the remaining custard and yogurt, and pour on top. Decorate with gold leaf, if liked.

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Rotisserie chickens on the grill are wonderful, but if you don't have a rotisserie how do you bbq a whole chicken without burning it and get it to cook evenly? The secret is in the sauce. To be precise, the secret is in not trying to cook the chicken with bbq sauce but to add the sauce at the end for a finishing touch. The other tips are slow heat and marinade. Hungry yet? Let's take a look at how to bbq a whole chicken with full flavor, moist meat and tasty sauce.

The Good and the Bad

I've had really good barbeque'd chicken and really bad barbeque'd chicken, more bad than good in my experience. Chicken cooked on the grill gets the majority of it's flavor from the spice rub, not the sauce. The mistake I see made most often is the cook coating the chicken with sauce at the start of cooking. The sauce has sugar in it, sugar burns at a low heat, it flares up, it chars the chicken. You end up with undercooked inside and charred outside and no real flavor. It doesn't have to be that way. With some patience and planning you can BBQ a whole chicken without burning it or needing a rotisserie.

Add Your own Flavor

Chicken with the bone in adds it's own distinct flavor. You can add to this flavor with a spice rub or your own or one that you bought or a marinade or a brine. This is where the cook gets to shine and add their own touch. Do you want spicy, garlicky, sweet, herb? The chicken needs to be prepared with it's rub, brine or marinade a few hours ahead of time to give the flavors a chance to develop and permeate the chicken.

Set and Forget

The best way to BBQ a whole chicken is slowly. Set your grill at a low heat, 200 to 250. You can use a smoker or a grill, each will give the chicken it's own unique flavor and you can add wood chips for even more choices in flavor. Set the whole chicken on the grill. You can cook by indirect heat by placing the chicken on the side of the grill that has no heat and making a foil vent. Plan on 3 to 4 hours of cooking time depending on the weight of the chicken. You will need to check the coals every hour or so and that's a good opportunity to baste with some apple juice, but mostly leave it alone to cook. In the last 1/2 hour or so of cooking is when you start to add your BBQ sauce. Leaving it to the end and using such a low heat is how to BBQ a whole chicken without burning the sauce and keeping the meat sweet and tender.

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Broilmaster DPA11 Hugga - Rack Rotisserie with Flat Basket for P3, P4 and D3, D4 - DPA11 Review

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Rotis Counter-Balance Review

Rotis Counter-Balance Feature

• Rotisserie
• counter balance
• Fits spit rods with diameter greater than half an inch
• Replacement grill part

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You bought a barbecue, assembled it or paid someone to do that for you, and now you enjoy the experience of grilling for your friends and family. If you keep your grill long enough, it is likely that you will have a need for Weber propane grill parts in order to keep it functioning properly. It pays to know some of the basics of your grill before you buy any parts.

The purpose of this article is to give you a basic understanding of some of the key components of your grill. Parts for your unit usually fall into one of the following groups: the original parts that came with the grill, replacements for any of those parts, features that are add-ons, and accessories.

When put together, the cooking box and lid become the shell into which all the other parts attach. These two parts, along with the burners and the control knobs will give you a basic bbq. Gas flows through tubing to the burners, which are regulated by the control knobs. You will generally find more than one burner contained in the cooking box. Multiple burners give you the ability to more easily control the temperature while cooking. Having a heavy steel lid that you can close allows you to hold the heat in for faster cooking under controlled temperatures.

Contained within the cooking box you will find the cooking grids, more commonly known as the cooking grates. The grates are where you place the food that you wish to cook. You will find that some grates are made of stainless steel or porcelain enameled steel, while some are made of cast iron. If you have cast iron grates, they require seasoning prior to the first use. You should follow the seasoning instructions in your owner's manual. A unique feature that can enhance your cooking without any effort from you are the flavorizer bars, which catch some of the grease and drippings and then create flavor enhancing smoke that is absorbed by your food as it cooks. Any grease and drippings not used for this purpose will be caught in the catch pan located under the cooking box.

Over time, and with lots of use, it is likely that you will need to replace a part or two on your grill. Almost every part is replaceable, except for the lid and the cooking box. From the smallest hose or nozzle to the burners, cooking grates, and even the control knobs, you can find replacement parts from many sellers, as long as you know the model number of your grill.

Beyond the standard features that come with your grill, there are optional features available that might be of interest. One that is commonly selected is the rotisserie, which comes in several variations. You might like the standard spit for roasting large items of meat. Or, if you prefer, there is a basket option that allows placement of small items for cooking, or the prongs that insert on two ends of an item to be cooked; possibly a whole chicken. No matter which rotisserie option you select, you must have a motor to allow it so spin over the burners while cooking.

The final types of parts are accessories, which are not essential to the cooking process, but can enhance it. For example, you might need special utensils for cooking on the barbecue, or possibly a basket in which to cook vegetables or delicate items that could fall through the normal cooking grates. You most certainly will want to keep your grill clean. This can be accomplished by using special brushes made to clean the cooking grates after each use, and then covering your grill with its heavy duty cover.

With care and maintenance, your grill will serve you for many years. When the time comes that you need Weber propane grill parts, you will find lots of options to enhance your experience with barbecuing.

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Mankind has been enjoying the tender, juicy results of turning meat over a smoldering blaze ever since man discovered fire. Twenty first century man is still cooking on a spit over a fire but the fire is likely to be an enclosed gas, electric, or briquette fired grill with an electrically powered spit rotating at precisely the correct height above the heat source. Today, the mouth watering scent of a savory roast or chicken on the rotisserie carries on the breeze across backyards and patios all over the world.

While not an issue for our caveman forefathers, rotisserie cooking has become a favorite method for today's health conscious chef not only for the delicious flavor it imparts, but for its very real health benefits as well. Since no extra fat is needed for searing or browning the outside of the meat and excess fat drips into a tray below as the meat turns on the spit, this is one of the lowest fat methods of preparation known for cooking meat.

Rotisserie cooking over the grill is a healthy and delicious method of preparing almost any meat. It is a preferred preparation method for such inherently fatty meats as lamb, beef or pork ribs or hams. Tougher cuts of meat such as shoulder, rump or chuck roasts are also favorites for the slow cooking on a spit over a grill. Juices are held inside the meat while the outside becomes browned and flavorful.

Unlike grilling over a backyard bbq or an open flame, rotisserie cooked meat browns, but never burns. The meat browns slowly and evenly while turning at a safe distance above the heat source. This assures there are no deadly carcinogens, a real hazard with many other types of cooking.

Rounding out the meal with vegetables is another healthful choice. Some vegetables can be skewered directly on the spit while others are best cooked in a special vegetable basket. All develop the healthy and delicious flavor typical of rotisserie on the grill as they slowly turn over the fire.

With roasting on a spit replacing simple grilling as a preferred preparation method, most new grills either come with a rotisserie attachment or have one available as an add-on. Older grills can almost always accommodate an attachment with a spit. In any case, adjusting the distance of the spit above the grill for more or less browning is a simple task.

The cook's job couldn't be easier than when rotisserie cooking over a grill; skewering the meat on the spit, adjusting the grill heat to low and setting a timer is all that is needed. Most chefs also insert a meat thermometer to assure the desired degree of doneness before removing the meat for slicing and serving.

Seasoned broth injections, marinades or seasoned rubs can add a tasty difference to meats as do special bbq sauces or treated chips for briquette burning grills. There are endless variations of seasonings and cooking methods for the creative chef and all guarantee a healthy and delicious meal.

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Equipex RBE-25 Sodir Ritz Electric Rotisserie Ovens, 5 basket Review

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Hugga-Rack Rotisserie with Flat Basket Review

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