Rotisserie Basket Reviews

Fire Magic Rotisserie Accessories, Accessory: Turkey Holder Review

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Ronco RONCO ST5000PLGEN DIGITAL ROTISSERIE - PLATINUM EDITION Review

Ronco RONCO ST5000PLGEN DIGITAL ROTISSERIE - PLATINUM EDITION Feature

• Can roast a delicious (up to) 15 lb. turkey in only 3 hours. No more basting. Perfect turkey every time.
• Roast amazing prime rib, tri-tip, ham, pork and lamb roasts that taste like a professional chef cooked them
• Cook delicious salmon, trout, shrimp, pork chops, lamb chops, hamburgers, steaks and much more in the standard basket
• Easy to clean! Non-stick drip pan and baskets go right into the dishwasher
• Outside Dimensions - 19W X 14D X 13H

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Fire Magic Rotisserie Accessories, Accessory: Chicken Holder Review

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Showtime Platinum Rotisserie & BBQ Oven Review

Showtime Platinum Rotisserie & BBQ Oven Feature

• Can roast a delicious (up to) 15 lb. turkey in only 3 hours. No more basting. Perfect turkey every time.
• Roast amazing prime rib, tri-tip, ham, pork and lamb roasts that taste like a professional chef cooked them
• Cook delicious salmon, trout, shrimp, pork chops, lamb chops, hamburgers, steaks and much more in the standard basket
• Easy to clean! Non-stick drip pan and baskets go right into the dishwasher
• Outside Dimensions - 19W X 14D X 13H

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George Foreman GR59A Baby George Rotisserie Review

George Foreman GR59A Baby George Rotisserie Feature

• Meats self baste In their own juices
• Roasts up to a 5 lb chicken
• 3hour countdown timer with bell and auto shut off
• Handle tool for easy removal of hot food
• Includes: flat basket and four kabab skewers

George Foreman GR59A Baby George Rotisserie Specifications

Big enough to hold a 5-pound chicken, two Cornish hens, four kebabs, or four beef or fish steaks, this "baby" version of the George Foreman rotisserie brings the advantages of rotational cooking into the home, yet measures just 17 inches wide, 11-1/2 inches high, and 12 inches deep. The spit is just one of three cooking methods provided by the rotisserie. There's a flat basket measuring 6-1/2 inches square and 2-1/2 inches deep that hold foods like fish, steaks, and vegetables flat for grilling as they rotate, and four 8-inch skewers that fit into the rotisserie for kebabs and pork ribs. Other features include a lift-up cover with a window, a three-hour timer, and a pull-out drip tray. The rotisserie has a metal and plastic exterior and a metal interior for easy cleaning, and it secures firmly to a countertop with suction-cup feet. It carries a one-year warranty against defects and comes with a cooking-time chart and recipes. --Fred Brack

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Grizzly Spit Rotisserie Spit Forks Review

Grizzly Spit Rotisserie Spit Forks Feature

• For use with the Grizzly Spit Rotisserie
• Portable campfire rotisserie

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Napoleon 64007 Rotisserie Shish Kebab Wheel Review

Napoleon 64007 Rotisserie Shish Kebab Wheel Feature

• Is compatible with most rotisseries (5/16 spit rod) including the Napoleon 64405, 64308 and 64450. This is NOT compatible with most Napoleon grills over 485-square-inches
• Easy to install
• Chrome plated
• 6-Inch rotary wheel with 6 detachable 18-inch long skewers
• Easy to clean

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Weber 7403 Char-Basket Charcoal Briquet Holders Review

Weber 7403 Char-Basket Charcoal Briquet Holders Feature

• Pair of sturdy holders for charcoal or wood chunks
• Made from durable aluminized steel
• Fits 22-1/2-inch kettle grills, including Weber's One Touch and Master Touch series
• Makes indirect cooking safe and convenient

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GrillPro 60090 Universal Heavy Duty Rotisserie Kit for Grills Review

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Napoleon Rotisserie Tumble Basket - Non-Stick Review

Napoleon Rotisserie Tumble Basket - Non-Stick Feature

• For use on Heavy Duty Rotisserie kits.

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Char-Broil 2184744 Flat Rotisserie Basket Review

Char-Broil 2184744 Flat Rotisserie Basket Feature

• Fits most standard rotisseries
• Self-bastes meats and allows for even cooking without burning
• Heavy duty chrome-plated
• Measures 14-Inch L by 7-1/4-Inch W by 5/8-Inch H, expandable to 2-1/4-Inch H
• Dishwasher safe

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Napoleon Rotisserie Flat Basket - Non-Stick Review

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Char-Broil 2584727 Deluxe Electric Rotisserie Review

Char-Broil 2584727 Deluxe Electric Rotisserie Feature

• Electric rotisserie easily attaches to most grills
• Electric motor with simple on/off switch and plug-in
• 2 4-prong meat forks can hold up to 15 pounds of food
• 37-inch spit rod; dishwasher-safe parts for quick cleanup
• Measures approximately 40 by 3 by 5 inches

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Grizzly Spit Rotisserie Review

Grizzly Spit Rotisserie Feature

• Complete campfire rotisserie is portable, use anywhere
• 2 "D" cell batteries last over 20 hours
• Holds up to 25 pounds of food
• Easy to clean
• Includes canvas tote/storage sack

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If you want to make the best Marinated grilled Shrimp, here are some easy tips to follow.

Many people ask the question, "How do I marinade shrimp?"

It's quite simple really. You need to first find a recipe for a grilled Shrimp Marinade. There are so many recipes available. You just need to find the best marinated grilled shrimp recipes to suit your taste.

Although many recipes are specified for marinated grilled shrimp, you can use any Shrimp Marinade recipe and grill it, pan-fry it, or bake it. Just because the recipes call for grilling the shrimp you don't always have to follow that. You can use en electric indoor grill like the George Forman or bake the marinated shrimp in the oven. Pan-frying the marinated shrimp is another option. Especially on rainy days!

Easy Steps For the Best Marinated Grilled Shrimp

1. Purchase Raw fresh or Frozen Shrimp. For grilling purposes, I recommend Large or Extra-Large Shrimp. It is best not to buy pre-cooked shrimp because you are going to be cooking it again on the grill. Raw shrimp takes only minutes to cook. For the best results, and too avoid chewy shrimp, always start with Raw Shrimp.

2. Clean and Devein Shrimp - this is assuming you bought shrimp in the shell. (If you bought shelled-deveined shrimp, skip this step.) Under cold running water, remove outer shell and legs. Leave tail in tact. Make a small slice along the center back of the shrimp and with the tip of your knife, gently remove the black vein. Rinse shrimp and set into clean bowl. Repeat until all shrimp are done.

3. Drain any excess water from bowl of cleaned shrimp. Pat dry with paper towels to soak up any excess water remaining on shrimp.

4. Cover and refrigerate shrimp until ready to marinade

5. Choose your favorite Marinated Grilled Shrimp Recipe

6. Prepare Shrimp Marinade ingredients according to recipe

7. Remove shrimp from fridge, uncover, pour marinade over shrimp and stir shrimp to coat completely. Recover tightly and return to fridge.

8. Marinade approx. 1 hour or follow recipe instructions for best results.

9. When marinade time is almost complete, pre-heat grill to a medium - high heat.

10. Skewer shrimp or place in grilling basket, grill according to recipes instructions and enjoy the Best Marinated Grilled Shrimp ever!

Here are a few simple Marinades for Grilled Shrimp:

1/4 c. olive oil
1/4 c. dry white wine
1 tbsp. minced dry onion
1/2 tsp. dried basil (1 tsp. if fresh)
1/2 tsp. dried rosemary
1/4 tsp. pepper

Place 1 pound raw shelled shrimp in re-closable plastic bag or container with tight lid, add marinade. Close, refrigerate 2-4 hours. Drain marinade. Thread shrimp onto pre-soaked skewers. Grill over hot coals 6-10 minutes. Brush often with reserved marinade.

1 c. dry white wine
1 c. olive oil
1/2 tsp. chopped basil
1 tbsp. coarse black pepper
1/2 tsp. cajun spice (optional)
1 lb lg. raw shrimp, peeled, deveined (leave on tails)
Thin lemon slices

Mix marinade in shallow bowl, add shrimp, cover, refrigerate for at least 3 hours, turning occasionally. Set grill on high heat. Skewer shrimp and lemon slices on bamboo skewers, alternating each. Grill until shrimp just become opaque. Baste occasionally with leftover marinade. Grill approx.
3 minutes per side.

If you want really fast and easy shrimp marinade, purchase a bottle of pre-made seafood marinade. My favorites are Lawry's Tequila Lime or Caribbean Jerk. You can find them at your local grocery store. Marinade the raw shrimp for approx. 1 hour before grilling.

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Ronco ST3001WHGEN Showtime Compact Rotisserie and Barbeque Oven, White Review

Ronco ST3001WHGEN Showtime Compact Rotisserie and Barbeque Oven, White Feature

• Compact rotisserie and barbeque oven for easily preparing healthy food
• Rotisserie controls include normal rotation, no-heat rotation, or pause-to-sear
• Nonstick rotisserie basket, spit rods, food ties, and loading/carving base
• Drip tray; rubber barbeque gloves; 2-hour dial timer; dishwasher-safe parts
• Measures 12-1/2 by 14 by 11 inches; 6-month limited warranty

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Fire Magic Rotisserie Accessories 3618, Accessory: Rotisserie Basket Review

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Ronco ST5000PLGEN Showtime Rotisserie Platinum Edition Review

Ronco ST5000PLGEN Showtime Rotisserie Platinum Edition Feature

• Rotisseries up to a 15-pound turkey, 10-pound ham, steaks, ribs, and roasts
• Includes rotisserie baskets in two sizes, kabob rods, food ties, meat thermometer
• Three heat/rotation settings
• Countertop model measures 15 inches wide
• Print and video manual

Ronco ST5000PLGEN Showtime Rotisserie Platinum Edition Specifications

Chefs know that the secret to great roast chicken is the rotisserie, which sears the outside and tenderizes the meat inside for a succulent and simple meal. And now, home cooks have the power of the rotisserie in an appliance that sits on the countertop. The wonderful video instructions demonstrate how to truss a chicken, place it on the spit rods, and connect the spit wheel. Set the timer for 15 minutes per pound of chicken and then watch it roast through the glass door. The heat isn't adjustable, but three settings--normal rotation, pause and sear, and no heat rotation--are designed to cook meats to juicy perfection. All the accessories for preparing meats, fish, and vegetables, plus many extras and recipe ideas are included. The drip tray, heat reflector, and wheels remove for cleaning. --Lynne Sampson

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From couples planning their perfect wedding to large companies arranging corporate events the pressure is on to provide guests with something both enjoyable, tasty and different form the norm; Something that attendees will talk about after the event itself. This is one of the reasons why hog roast catering has become increasingly popular. Not only does the hog itself provide the perfect centre piece, you are guaranteed both a talking point and tender succulent meat.

Although the traditional hog roast first made its appearance many years ago cooked mainly in clay ovens and over coal fires, today's hi tech roasting machines have made this great tradition more and more accessible to the general public. A feast which, throughout history, was once reserved for the privileged few is now being used as the main catering solution for smaller parties like birthdays & Christmas parties, as well as, large corporate gatherings and wedding breakfasts.

You could describe a hog roast as a large bbq where a pig, normally around 200lbs, is spit roasted on a large rotisserie over an open flame. Salt is rubbed into the skin so that crackling can be handed round upon serve time. The main benefits of having a traditional hog roast are the laid back atmosphere they tend to create, the great aromas and the striking centre piece they create. They are also a great talking point and offer something different to the average seated menu. You can't beat a succulent spit roasted pig.

Another benefit is the advantage of being able to create both a simple informal menu as well as something that could contend with some of the more fanciful wedding breakfasts offered by traditional wedding caterers. Although the main course is often served as a buffet, there is no reason why additional courses can't be served to the tables. Many couples have chosen to provide wedding guests with canapés and starters before the hog roast buffet, followed by delicious desserts served directly to each table. This kind of menu will always ensure that family and friends are talking about your wedding long after the event itself.

When booking hog roast caterers you should always look out for the following things. Business insurance is always a must along with food hygiene certificates for all employees. Due to the growing popularity of the British hog roast, more and more people have decided to masquerade as qualified chef's, offering people catering services without the proper qualifications. You must be careful when booking your caterers to check that they have all of the relevant qualifications and that they have experience in the industry. It is unlikely that you will be able to attend a tasting session with a hog roast company but always request a comprehensive list of testimonials; these can then be compared with other companies. A meeting may also be of use. This is a great way to get to know your caterers before paying a deposit.

Another all important factor when it comes to hog roast catering is where the pig is cooked. The best hog roast caterers will cook your pig fresh on site, arriving approximately six hours before serve time to ensure that your pig is cooked to perfection. Some smaller hog roast companies cook their pigs in bakers ovens at their own venues then deliver the pig already cooked to your chosen destination. By doing this you loose the succulent texture of the meat and the crispy crackling. You also loose the visual effect and great aromas created by the pig slowly turning on the spit. I know which one I would choose.

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Grill Care G700-1201 Universal Rotisserie Kit Review

Grill Care G700-1201 Universal Rotisserie Kit Feature

• Universal rotisserie kit
• Kit includes: 36-inch 2-piece spit rod, mounting hardware, motor and forks

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There are few sandwiches that are as widely known as the grilled cheese. This sandwich has spread itself from its hometown in America to all corners of the globe. Its popularity is due mainly to the fact that is surprisingly delicious and very easy to make. The cheapness of the sandwich has also allowed it to maintain popularity during financial depressions, where the cost of meat of was high. Let's take a look at where this sandwich came from and why it is so great.

People have been eating bread and cheese for thousand of years, though the modern version of the grilled cheese did not appear until the early twentieth century. During this time American cheese was very inexpensive, so it was used in place of meat. The sandwich was originally served open faced, but the double slice version took over by mid century. The sandwich popularity grew as it became a staple in the military's menu.

One of the greatest things about the grilled cheese is that it is extremely easy to make. All you need is two slices of bread, a slice of cheese, and some butter. The slices of bread are buttered and one them is placed butter side down in a frying pan. The cheese is then placed on the slice bread, and the other slice is then placed on top. The sandwich is cooked until both sides of the bread are golden brown. The whole process takes about five minutes, it is very easy to make.

grilled cheese sandwiches have become so popular that contests and events are held in honor of the sandwich. Every year there is a grilled cheese cook off in California that attracts thousands of people. This sandwich has proven itself through time and across the globe. Make one for lunch, and enjoy this classic sandwich for yourself.

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Most children enjoy creating, whether it's art, stories or cooking. Christmas is a great time of the year for children to create treats and snacks for guests or even to give as gifts. Here are a few simple recipes your child can start with.

1. Peanut Butter Crunch

1 stick of butter
1 cup of peanut butter
1 pound box of powdered sugar
1 large box of crispy corn cereal squares
12 oz package of milk chocolate chips

Melt the butter, peanut butter, & chocolate chips in large microwaveable bowl on medium until melted and stir. Empty the box of cereal in a large bowl and pour the chocolate mixture over the top and coat thoroughly. Pour the powdered sugar over the top and stir until all pieces are coated with sugar.

Store in 2 large zipper bag in the refrigerator.

S'more Balls

16 ounce bag of large marshmallows
16 ounce bag of chocolate chips
16 ounce package of graham crackers
toothpicks

Crush the graham crackers until they are almost like powder and put them in a big bowl. Melt chocolate and stir often until smooth. Stick a toothpick in one of the marshmallows and dip it in the chocolate all the way. Then dip it in the graham cracker crumbs half way. Set on the wax paper to dry.

White Chocolate Mix

10 oz of mini twist pretzels
5 cups of toasted oat cereal
5 cups of crispy corn cereal squares
2 cups of salted peanuts
14 oz of candy-coated milk chocolate pieces
11 oz of white chocolate chips
3 tablespoons vegetable oil

Line 3 baking sheets with waxed paper or parchment. In a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well. Spread onto prepared baking sheets. Break apart when it's cooled. Store in an airtight container.

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Wine is produced all over the world from single varietal grape selections to popular varietal blends to please almost every palate, from the novice to the seasoned wine taster. Red wine happens to be the most popular choice the world over.

Barolo and Barbaresco

Derived from the Nebbiolo grape, Barolo wines are typically deep red with a thick and complex flavor that is sometimes flowery, reminiscent of violets and roses. Other flavors are fruit, licorice or oak. Barolo should be enjoyed at 60F and can age for 5-10 years. Barbaresco is a red wine that is more elegant and aromatic, though still powerful. In a way, Barbaresco is the younger brother of Barolo. Both of these red wines are made in the Piedmont region of Italy and pair well with grilled meats.

Beaujolais Nouveau

A very young, light, fruity wine meant to be served chilled, around 55F, with dominant flavors of strawberry and raspberry along with a grapey appeal that is virtually free of tannins. It is grown from the Gamay grape in the Beaujolais region (part of Burgundy) of France. Beaujolais Nouveau is released annually on the third Thursday of November. In food pairing, it goes well with grilled or roasted meats both light and dark, a variety of pastas, salads and cheeses.

Cabernet Franc

Originally from the Bourdeaux and Loire Valley region, Cabernet Franc enjoys the growing climates of California, Washington State, Australia, Chile, Canada, and South Africa. It is a wonderfully fruity wine, having lower tannin levels and a more distinct flavor reminiscent of berry; mainly blueberry, raspberry and at times plum. Cabernet Franc is more subdued and softer than its cousin Cabernet Sauvignon and is sold as a single varietal. However, it is ideal for blending with its cousin Cabernet Sauvignon and Merlot. Cabernet Franc is best served at 59-64F and pairs well with Mediterranean Greek and Middle Eastern dishes as well as poultry and pasta.

Cabernet Sauvignon

Originally from Bordeaux, Cabernet Sauvignon has a tremendous presence in the California wineries where the grape favors the warmer climate, and enjoys the popularity as the most sought after red wine. Cabernets are medium-bodied to full-bodied and characterized by a high tannin content which provides structure and intrigue to the wine and supporting flavors reminiscent of a rich, ripe berry, tobacco and sometimes green pepper. Cabernet Sauvignon is an ideal wine for aging, with 5-10 years being optimal for peak maturation. The longer maturation process allows the wine's flavors to mellow, and makes the Cabernets ideal for blending with other grapes, primarily Merlot to add appealing fruit tones, without sacrificing character. Cabernet Sauvignon is best served at 59-64F, and pairs wonderfully with red meats, lamb, cheeses of strong flavor and dark chocolates.

Cotes du Rhone

Southeastern France's Rhone Valley produces some of that country's best bargain red wines offering good flavor, generally full-bodied with rich but smooth tanins, with plenty of food pairing options. Grenache, Syrah and Viognier are the primary varietals grown in the region. Red and rosé wines are made from Grenache Noir, Syrah, Cinsault, Carignane, Counoise and Mourvèdre grape varieties. With the exception of Northern wines using a majority of Syrah, product must contain a minimum of 40% Grenache to be blended into the Côtes du Rhône. Best served at 59-64F and pairs well with game and other rich meat dishes.

Malbec

Originating from Bordeaux France, Malbec is generally a grape used for blending. In the sun-drenched climate of Argentina, Malbec has found renewed appreciation and acclaim and has become Argentina's signature grape producing a medium to full-bodied red wine. Malbec wine is reminiscent of ripe fruit flavors of plums and blackberry jam. The tannins are typically a bit tight with an earthy, wood appeal making for a fairly rustic wine that is quickly making a new name for itself with red wine lovers. Malbec is best served at 59-64F and pairs well with tomato-based sauces, Italian fare, red meat, Mexican, Cajun, and Indian dishes.

Merlot

A soft, medium-bodied red wine with juicy fruit flavors reminiscent of plums, cherries, blueberries and blackberries mixed with black pepper tones. Tannin levels are fairly low. Merlot is a prime wine for consumers just getting into red wines. Merlot originated from the Bordeaux region of France and is often blended with other varietals, such as Cabernet Sauvignon and Cabernet Franc. Blending Merlot with these wines mellows and softens the Cabernets. Merlot wines are very versatile with food pairings and are best served at 55- 60F degrees and enjoyed with poultry, red meat, pork, pastas, and salads.

Pinot Noir

Pinot Noir is a lighter flavored and colored red wine with flavors reminiscent of plums, tomatoes, cherries and red berries and, depending on the varietal's growing conditions, an earthy or wood flavor. Pinot Noir is planted in California, Oregon, Germany, Italy, New Zealand, Australia, and other regions around the world. You are likely to pay a little more for Pinot Noir because it is produced in smaller quantities than most of the other popular red wine types. Pinot Noir is a versatile food wine best served at 55-60F, pairing well with spicy seasonings, creamy sauces, beef, ham, lamb, pork, poultry and fish.

Sangiovese

Italy's most commonly planted red grape varietal predominantly producing the popular wines Chianti and Chianti Classico, wines of medium- to full-body with a tannin structure range from medium-soft to firm, and a medium to high acidity content. Flavors associated with Sangiovese wines are reminiscent of cherry, plum, strawberry, cinnamon and vanilla with a finish that can range from elegant to bitter. Best served at 59-64F, Sangiovese varietal wine pairs well with chicken, red meat, fish, lamb, pork, pastas, stews or well-aged cheeses

Shiraz/Syrah

Australia and South Africa call it Shiraz. In France, it is known and grown as Syrah, but it happens to be the same grape varietal that produces a deep-purple color and bold, spicy, red, medium- to full-bodied wines with firm tannins with rich flavors reminiscent of black cherry, blackberry, plum, bell pepper, black pepper, clove, licorice, dark chocolate and smoked meat. Best served at 59-64F, Shiraz/Syrah pairs wonderfully with spicy Mexican, Cajun and barbeque dishes, grilled fare, beef stews, red meats, even pizza and meat lasagna.

Zinfandel

California's #2 most widely planted red wine grape. Originating in Croatia, not southern Italy as previously thought, where it is a kin to the Primitivo grape . DNA "fingerprinting" recently proved that both Zinfandel and Primitivo are clones of the same grape. California is the largest grower of Zinfandel and produces various styles, ranging from a blackberry and black pepper, to light and juicy-fruity, to rich, elegant, oaked red with medium to high tannin levels and higher alcohol content. "Zin" is frequently blended with other grapes. Best served at 59F, Zinfandel pairs well with grilled red or white meat, fish, lamb, gorgonzola cheese and dark chocolate. Lighter Zinfandels can also pair well with rich, creamy pastas, rotisserie chicken, duck, baked Italian dishes like lasagna, cannelloni and Cajun to Asian fare.

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Deluxe Heavy Duty Rotisserie Meat Forks Review

Deluxe Heavy Duty Rotisserie Meat Forks Feature

• Gas Grill Part
• Deluxe
• 4-Prong Heavy Duty Meat Forks
• For half inch diameter spit rotisserie counter balance
• Fits spit rods with diameter less than 5/8 inch.

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Napoleon 57010 Multi Grill Fish Basket with Removable Handle Review

Napoleon 57010 Multi Grill Fish Basket with Removable Handle Feature

• A convenient way to barbecue meat, seafood and vegetables
• Basket readily adjusts to different food thicknesses
• Removable wooden handle allows basket to fit into any full size grill

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The majority of the Ronco Rotisserie Reviews have been very positive. Nearly all of the rotisserie oven owners stated that they had very good results using the oven and the cooked meat was tender and succulent. The slogan of "set it and forget it" was initially used for the Ronco Rotisseries, and the ovens have proven that the phrase is on the mark. You can cook any meat such as roasts, shrimp, turkey breasts, salmon, lamb, whole chickens and even burgers and hot dogs.

The benefit of using the rotisserie is the cooking technique. The meat is suspended on a spit rod while continually rotating in front of the heating element, resulting in meat cooked evenly throughout. Since the unwanted fat is able to drain off the meat while it rotates inside the oven in midair, you and your family will consume less calories and healthier meals. Seasoning can be added to the meat with the flavor injector or brushing on dry seasoning. Just set the timer and return when meat is done. While it is cooking, you can take advantage of the time to do what you want.

Majority of Ronco Rotisserie Reviews report that the oven does what it says it will do. Cooking tasty meat exactly the way you want it to. A cook book and instruction guide are included with the oven. It comes with a drip pan and flavor injector. Along with two different meat baskets, eight shish-kabob sticks, a spit rod assembly and base.

The rotisserie oven has various sizes to choose from such as the Petite and Compact size. Both are easy to use with small meals and great for one or two people. The larger sizes are great for dinner parties, holiday cooking or a large family.

Overall, the Ronco Rotisserie Reviews were very positive with only one area of negativity and that was the clean up afterwards. For easier cleaning, do not allow food splattering or juices to dry on the sides of the oven, in the drip tray or on the spit rod assembly. Wipe the inside of the oven with a damp cloth. And, if needed, soak the drip tray or spit rod assembly in sudsy warm water. It is really just like cleaning any other type of cookware.

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Napoleon Rotisserie Flat Basket - Non-Stick 64005 Review

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1) The new kettle chip that I found at Shopper's Drug Mart. The label is "Simply Food" and they have a couple of flavours but I always get the basic. You can actually taste the potato and they are not over salted. The best thing is that almost every chip is folded into a half or even better-a quarter. When my husband and I are sharing-he eats the flat ones and I get the rest!

2) The poutine at Le Gouter at Albert Beach, Manitoba. Amazing fries even when "naked" and then topped with exactly the right amount of cheese and gravy. Only thing that could make them better-real cheese curds like the ones served at The Peasant in the Exchange (Winnipeg).

3) anything that I've tasted at Segovia Restaurant in Winnipeg! Finally got to try it for my birthday in the spring and just a couple of times since. My New Year's resolution is to dine at Segovia at least once a month in 2011.

4) the Southern Fried Chicken at the Redhead in New York City. I didn't even order it but tasted it from Sister #3′s plate. We determined that it was marinated first in buttermilk but haven't figured out the rest. I am so blessed to have sisters and friends who are willing to take culinary adventures with me.

5) Speaking of firsts...my first of what I know will be many visits the Mango Cafe in Isla Mujeres. I'm happy to say that I'll get that chance in just two months....ah Isla.

6) The tiny cookies that my Son's new Mom- in- law made for their wedding. I've asked her numerous times for the recipe but perhaps she knows that I will be sharing with you and so has yet to do so.

7) Mandatory Sunday dinner with the kids. Even when we are up at the cottage for the weekend, we get back into town early enough to have them over for dinner. In the summer we enjoy cocktail time in our big backyard while D has something roasting on the rotisserie and then assemble around the table on the deck.

8) Chocolate croissants in the expired bread rack at Superstore. if you have to get out of your cozy bed to get some groceries before your workday begins, I highly recommend this motivator.

9) A supper network set up for Mom's with newborns by other Moms of newborns. Imagine not even thinking about what to take out of the freezer for a couple of weeks.

10) Home cooked foodie gifts: a good friend gave me a gift bag filled with a bottle of their homemade wine which we are serving over Christmas, a red pepper jelly which we have already put out for guests and plan to again and a loaf of banana bread which will be a our Christmas morning treat as we open gifts.

11) We've rediscovered Crepes. The Garden Creperie used to be one of our favourite restaurants. My choice was always the Crepe St. Jacques in those days. I hear Kawaii Crepes in the village is absolutely wonderful and very affordable.

12) Breaking Bread with family at Christmas. My Mom, three brothers, two sisters, three sister-in-laws, one brother-in-law, six nephews (and their children and significant others), four nieces (and their SOs) all live in Winnipeg. Two of D's three brothers are home as well as two of his three sisters. Along with D's Mom and husband there are 13 nieces and nephews-7 are here to celebrate with us.

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Char-Broil 4984722 Premium Electric Rotisserie Review

Char-Broil 4984722 Premium Electric Rotisserie Feature

• Electric rotisserie for use with most 3- and 4-burner grills
• Mounts to grill castings from Char-Broil, Sunbeam, Thermos, and more
• Electric-motor on/off switch; 1-piece spit rod with bamboo handle
• Holds up to 20 pounds; 2 4-prong meat forks included
• Spit rod measures 39-1/2 inches; 30 day Guarantee

Char-Broil 4984722 Premium Electric Rotisserie Specifications

When cooking succulent meats, the standard barbeque often fails, drying up natural juices and flavor. To remedy this problem, Charbroil created its electronic rotisserie. The rotisserie fits every Charbroil and many other grills. Perfect for a small rump roast, Cornish game hen, or even a corncob, the rotisserie deliciously expands the boundaries of barbeque cuisine.

The rotisserie rotates meat on a spit, allowing heat to circulate evenly. The rotating motion also allows the meat to self-baste in its own juices. With a standard electrical plug and detachable parts, the rotisserie benefits from easy installation and cleaning. A simple but attractive bamboo handle allows users to manually rotate contents. Charbroil offers a warranty for all parts. --Jessica Reuling

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The art of barbecuing has got to be one of the oldest arts in the world. The first grilled items would have been those cooked over an open fire by the cavemen. Can't you just visualize the first time they found the charred remains of a Saber Tooth Tiger in the forest? They were probably retrieving burning sticks for the cave fire and were enticed to the carcass by the inviting smell of the cooked flesh. In time they would have realized things like: animals were best cooked without the fur, and that meat cooked with certain woods tasted better than those done over ordinary spruce. This would have naturally led to experimentation with other combinations.

Then, one night as Mama Ugh was preparing some wild boar on a spit over the fire, Papa Yuck arrived home with a honeycomb he had discovered. While he was trying to melt the honey out of the honeycomb some of it dripped onto the hog meat and, ---ZOWIE--- bbq sauces were born.

This experimenting still goes on today almost every time someone cooks over the open fire or in a state-of-the-art barbecue grill. Barbecuing fascinates us, like camp fires and fast flowing rivers. We long to reach back to ancestral times and explore culinary possibilities as they must have been. Today, however, we normally don't cook over open fires. Our venture into the past is usually on an ultra modern Weber that operates on some kind of flammable gas and using a variety of choice cut meats and condiments.

Never mind, the thought is still there, and the competition just as intense, to grill the absolutely best bbq dinner on the cave colony or in the modern day county.

We spend about $250 on a grill and upwards to $100 on accessories, and then experiment for the most part with steaks, ribs, chicken, hamburger, or pork, to try not to make it look like we "throwed it in the fire for fifteen o twenty minutes and then drug it out". Then we add to the cost of our learning experience every time we fork out another twenty bucks for those choice cuts so that we can eat "primitive".

Let's take a look at what we need to consider before getting into barbecuing.

1.) Before you do anything else think carefully about what you want to barbecue or smoke and whether there is one piece of equipment available that is versatile enough to do everything you want your barbecue to do.

2.) If the grill is mainly for barbecuing, the next thing would be the equipment required or desired. I say desired because your individual tastes are the most important when making decisions regarding food. Do you prefer

wood,
coal,
or gas grills?

You also need to ask yourself if the grill is to be used for grilling only, or also for smoking meat? Many bbq's today feature side burners and warmers, and you might even want built-in igniters if you choose a gas grill. There are even grills that are designed with special smoking features.

3.) Will you need accessories for your barbecue/smoker?

rotisserie,
shish kabob tools,
corn cradles,
potato molds,
fish and/or meat holders,
shrimp baskets,
marshmallow and wiener roasting "sticks",
tongs, forks, knives, basting brushes, and/or burger flippers,
cleaning brushes, scrapers, and cleaners,
thermometers,
barbecue mitts, hats, and aprons,
smoking rack

There is a wide range of products available and it is probably best to do a little research into these areas before you lay out your hard earned cash. I speak from experience when I say that you can easily spend a hundred dollars on accessories.

4.) Once you have the desired equipment you will need to choose the right type of meat or food based entirely on your personal preferences. A few choices include:

steak,
brisket,
ribs,
fish,
chicken, duck, or turkey,
pork chops,
sirloin strip,
hamburgers,
corn-on-the-cob,
potatoes,
onions,
sausages, or wieners,
shish kabob products (meat, onions, peppers, tomatoes, etc.),

This list could go on and on. If you have a food that you like to cook you can probably find a way to barbecue it.

5.) Along with that you may want to put a little study into the types of

sauces,
marinades,
or wet or dry rubs

that you and those close to you would prefer. This is usually a matter of personal taste but can also be determined by the type and condition of the meat. Especially if you are considering grilling a lot of wild game meat you may want to use special marinades that will keep the meat more moist or even tenderize the steaks from your trophy animal. You may want to cook your baked potatoes with onion, garlic, and spices, or grill your corn in a butter bath.

6.) Then you will have to give consideration as to where you want to use and store your barbecue. By where you would like to use it I mean, giving consideration to anything flammable that might be too close to it and the availability of water in case of an emergency. For storing you need to decide if you are going to put it under cover such as a tool shed or whether to purchase a bbq cover if it is to remain outdoors.

7.) Just as we do in our kitchens you will want to browse for the best recipes and procedures to produce the best grilled food possible. The only thing left for you to do is to search for and practice with different procedures and recipes, and then decide which friends you want to invite down and dazzle with your barbecuing prowess.

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Busy families are often looking for an easy way to serve a good meal. Many people purchase a rotisserie chicken from their local grocery store several times a week. This cost can really add up but with a George Foreman Rotisserie you can save money in the long run and have control over all ingredients added to the chicken. This cooker is very versatile and offers easy to use electronic controls. At a time when we are all becoming more conscious about our health, it will not be necessary to compromise good taste for health with a George Foreman Rotisserie.

Anyone who has eaten a rotisserie chicken knows they are very moist and flavorful. You will be able to prepare just such a chicken for yourself and your family and at the same time feel good knowing exactly what has been added since you will handle that yourself.

A George Foreman Rotisserie includes a grilling basket, a roasting basket, a baking tray, a drip tray, kebab skewers, the spit, a recipe book and tools for removing the chicken after it is cooked. You can also cook vegetables, steaks and fish. A main winning point for many people who own a George Foreman Rotisserie is that you do not cook your meat in oil; the meat will cook in its own juices making this a much healthier option. The rotisserie is specially designed so that the excess fats and oils drain away. Roasted vegetables turn out delicious as well so this is not just an appliance used for meat.

Using new technology that will save power, a George Foreman Rotisserie will cook meat without unwanted smoke like some rotisserie's produce. It is very important that you clean all the components after each use to keep the rotisserie running smoothly. Because these are so versatile, they can be used instead of a conventional oven if needed. If your oven breaks down you can use the rotisserie until you are able to replace it. If you are camping or traveling in a recreational vehicle, you can use the rotisserie for any kind of meat and vegetable.

The best way to prepare a chicken that will be cooked with a George Foreman Rotisserie is to take out all the parts of the chicken that you will not be using, wash the chicken well inside and out and then add your preferred seasonings. Some people use salt, pepper, Old Bay seasoning, Cajun seasoning or Italian seasoning just to name a few. Some people peel a small onion and insert it into the cavity to add more flavor. Whatever seasonings you like the most should be added. You will be happy with the results for this rotisserie will cook the chicken to perfection. It includes a timer and, as with all whole chicken, you should cook it approximately twenty minutes per pound.

The George Foreman Rotisserie will make a great addition to your kitchen appliances, it will save you money and you will know that you are serving yourself and your family a quality, healthy meal.

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