Rotisserie Basket Reviews

Weber 2290 22-1/2-Inch Charcoal Kettle Rotisserie Review

Weber 2290 22-1/2-Inch Charcoal Kettle Rotisserie Feature

• Fits all 22-1/2-inch charcoal kettle grills
• Heavy-duty electric motor
• Counterbalance for even cooking and less motor wear
• One piece spit for greater strength
• Wooden rod handle

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Surprisingly a lot of people who own a rotisserie oven don't know how to use it, or even worse-simply don't use it. Many a time have I seen a commercial rotisserie oven delegated the task of being a bread-basket of sorts. People stuff it with things they don't know where else to put in their kitchen, and before they know it-they've wasted an investment that can easily feed them fresh, and tasty food. All over the country: Texas, California, Florida, New York-people purchase these machines with little to no knowledge on how to use them. Not knowing that it's all quite easy to do!

What it comes down to be it a wood burning oven, or whether its simply a normal home rotisserie oven-is the recipe. People often times don't know exactly how to use their equipment, but it also comes down to not knowing how to prepare food for a rotisserie oven. So think of this article as friendly information to help you cook and use your oven, and hopefully-put some spice back into your kitchen life.

CHICKEN

Chicken is one of the most popular meats to cook in a rotisserie oven. In fact, chances are you've seem racks of chicken roasting on the commercial rotisserie oven at your local grocery store. They look appetizing don't they?

Well believe it or not-it's quite easy to get juicy chicken straight from your oven, all it takes is a little preparation.

So here's what you'll need:

-1 (2-3 pound) whole chicken (skinned and deboned if you're lazy)
-1 pinch of lemon salt (trust me on the lemon salt)
-1 1/3 cup butter, melted (you can substitute for margarine)
-1 tablespoon of pepper
-1 tablespoon of rock salt (you can use regular salt, but rock salt will assure juiciness)

1) Take a pan of some sort, place the thawed chicken on it. Season the inside of the chicken with the lemon salt you have.
2) Mix the butter you melted, the tablespoon of pepper, and tablespoon of rock salt. Begin to baste the chicken with this butter mix. When you've basted the chicken completely, if you still have any left-pour it on the inside of the chicken.
3) Set your oven to 180 F-a good 10-15 minutes at that temperature will result in perfectly cooked, juicy chicken. (add lemon juice on top for extra flavor)
Serve over rice, with veggies and your favorite gravy.

That's it for now, and enjoy-invite guests over; and feed them straight from your oven. I'm sure they'll be surprised, especially if you're not a cook. So really when it comes down to it-you definitely don't need a commercial rotisserie oven to make some good food.

So stop wasting the equipment you have, and use your oven the way it's supposed to be used.

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GrillPro 24764 Non-Stick Tumble Basket Review

GrillPro 24764 Non-Stick Tumble Basket Feature

• 12-Inch by 6-Inch by 3-1/2-Inch Basket
• Non-Stick cooking surface
• Attaches to rotisserie rod

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So you've just cooked the most awesome barbeque meal ever and are sitting back enjoying the fruits of your labor when you realize there is a nagging feeling at the back of your mind. Soon, the evening is drawing in and friends are leaving and you just want to kick back and enjoy the game on TV. But that nagging feeling won't go away. Your grill is calling - it "wants" to be cleaned. It "needs" to be cleaned.

Now at this stage you can make a decision. You can ignore that nagging feeling and your grill will still be there tomorrow. Watch the game and forget about it. The other choice you can make is to spend a few minutes to clean the thing and then you won't have to think about it tomorrow. Not only that, but by removing all the grease and fat, you will reduce the amount of dirt and potential rust that can damage the grill. Invariably stepping up now to maintain the bbq will ensure that your investment will last you longer.

Regardless of which grill you have (gas, electric, charcoal or smoke barbecue grill) there are some aspects of grill maintenance that are standard. While you should check with the manual that came with the grill for specific cleaning requirements the following tips should hold for most post-cooking grill cleaning situations.

You will need the following items which can be found in most households. A brass wire grill brush, steel wool pads, mild dish soap, sponge or dishcloth, spray cooking oil, dry baking soda and aluminum foil.

Brushing is the first place to start and you can do this almost straight after cooking as the longer you leave the food the harder it will be to remove. Use the brass wire grill brush to dislodge any greasy build-up on the grill top. Leaving this on the grill is one of the worst things you can do as it harbor rust-promoting elements.

Remove the excess gunk making sure there is nothing left on the surface. Wait until the cook top is cool (very important) and then use the cooking oil spray to lightly cover the cook top with a thin layer of oil. This will "seal" the grill and ensure no rust is allowed in. But you must ensure the grill is cool as if you do this while it is still hot it may ignite and cause damage to you and the grill.

Apply Baking soda and scrub with a sponge or dishcloth to areas that you can't access with a wire brush. The baking soda will give it an extra shine and lastly rubbing surfaces down with aluminum foil will remove the last remnants of grime.

Taking some time to clean your grill can help you maintain your investment in the appliance and ensure it will be ready to cook for years to come.

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Whether you wear petticoats and pearls or sneakers and yoga pants, chances are you don't think you have enough time in the day to get to work, get to the gym, hang out with your friends or family, watch a little TiVo, and, on top of all that, actually make real food to eat. To be blunt, you're wrong.

I know, I know! Half of the girls at my favorite Friday night club just threw their hands up in the air and stomped their feet. But the greatest disservice done to the modern single female (or male) is the widespread publicity of the hour-long cooking show.

Simple Says Who?

I went to the library two days ago to look for books with "simple recipes." My requirement was that it had to have:

Pictures (I want to see what I'm making before I make it)
Simple-looking recipes
Ingredients that I could pronounce

I came up with just one book out of hundreds that seemed to fit my criteria, a book called No-Fuss Dinners: Deliciously Simple Recipes for Cooking After Work by Caroline Marson (photos by Peter Cassidy). Let me just say, Caroline and Peter had their stuff together. Every recipe has a picture, and Caroline put together a list at the beginning of the book of what you should have in your pantry.

But something is still a little off. Who actually has a scallion at their house (or has seen one, for that matter)? Have you ever even bought fresh mint sprigs? Do you stock creme fraiche in your fridge?

Almost every recipe calls for some crazy ingredient, most of which you will throw away after you make that one dish. And what about breakfast and lunch? Are we supposed to drink Slim-Stuff drinks every day and starve ourselves until dinner? Please tell me you don't believe that. I sure as heck don't.

So kudos to Marson and Cassidy but for most of us, by the time we get home from work, take off our high heels and neck ties, and sit down on the sofa, we're more ready to reach for the remote than to go rustle up some creme fraiche.

Marson does offer one brilliant tidbit of advice: You can do a lot of your preparation ahead of time. For example, cheese, peppers, and onions make eggs an omelet. They turn breakfast poultry into a meal. But oh my lord, who wants to wake up at 7 AM to make breakfast and start chopping onions? "Not I," said the little red hen!

Back to Basics

So here is my list of things you should keep in your fridge or pantry, many of which you can prepare when you buy them so you're not fumbling around for a knife at 7 AM and accidently stabbing yourself:

Peppers - I like red and green ones, and you can store them in the same Tupperware® container. Core them and rinse out the seeds, then chop them up into single-serving sizes (about 8 chunks per pepper). I recommend not dicing them until you're actually cooking them because they keep better that way. Even though I know people say you can freeze them, just don't do it. It makes them soggy and weird when you thaw them out.

Onions - Green, red or yellow, I love onions! Each type has its own unique flavor and is particularly useful in certain dishes. Green onions can be chopped into little pieces and stored that way, and you can slice the red or yellow ones so you have rings handy. Be careful not to buy these in bulk unless you're feeding a family of six because they go bad after a week once you begin cutting on them. I store mine in Ziploc® baggies in the crisper drawer.

Say Cheese! - Real cheese. Don't you dare pass those individually wrapped pieces of "processed plastic" off on your family and friends! Maybe to a guy who you really want to get rid of but don't have the cajones to dump. But nobody who has tasted real cheese wants to go back to yellow rubber. My personal favorites (which are also sort of good for you) are feta, parmesan (in a wedge, not a canister), goat cheese, extra sharp cheddar, and aged Swiss. The stronger the flavor, the less you need to use so it's healthier and tastier at the same time. Store cheese in freezer baggies in the fridge remembering to get as much air out of the baggy as possible before you zip it up.

Eggs - A necessary ingredient in almost anything you bake, eggs are a tasty little dish all on their own or with some peppers, onions, cheese, and a little rosemary tossed in. The reason I love eggs is that they're just so darn easy to make. You don't have to think about it, you just crack the shell and dump them in the pan, or you can get all fancy-shmancy with them and beat them or make Eggy in a Basket or boil them for a handy snack.

Bread - Yes, I know, it has carbs. But if you're cooking for yourself and not going out and eating a zillion grams of greasy McBurgers every day, the 70-120 calories and 2 grams of fat in these little slices aren't going to hurt you at all. Reach for some whole wheat or whole grain bread. It will cost you a few more pennies, but you'll feel fuller than if you eat the white flour junk. If you don't like little flakes of crunchy things on your bread, opt for the whole wheat they make at the local bakery or grocery store bakery. It isn't as healthy for you, but the taste makes up for the few extra calories, and they mark the date that it was made on the package so you know it is fresh.

Healthy Butter - And this probably means no butter at all. Don't get me wrong, I love butter so much I almost hate to say this...almost. The only reason I say don't get real butter is that I actually looked at the nutrition facts on the back of my butter today and unholy cow! Something like I Can't Believe It's Not Butter light has literally half the calories and fat that real, unsalted butter has. Tear. Sniffle. Okay, I'm over it. I can have twice as much of the tasty fake stuff or eat bread with more fat and calories and not suffer an ounce from the switch.

Pam - Yes, the cooking spray. Have you ever looked on the back of a can of Pam? It reads like the Broncos standings during the second half of last year: 0, 0, 0, 0... This stuff is fantastic and has pretty much nothing in it. Please don't suggest that olive oil is better for you than Crisco, or even that Smart Omega stuff. I have bottles of all three of those kinds of oil sitting in front of me right this second and they all have 120 calories and 14 grams of fat per tablespoon! That's more fat than a Hershey's® chocolate bar! Even the extra virgin stuff! So opt for Pam and save your calories and fat for stuff that actually tastes yummy.

Spices - You may think they're expensive, and yes, they are. But think about this: It is highly unlikely you'll get through one of those little jars of spices in less than six months. If you're restocking one or two spices a month, you're only spending about $5 on stuff to make your food really yummy. I recommend:

Cinnamon
Garlic salt
Rosemary
Lemon pepper
Oregano
Sea salt (in a grinder)
Black pepper kernels (in a grinder)
Cajun spice (or blackening Cajun spice)

Sauces and Dressings - Keep these simple and read the back of them, especially the grams of sugar. Mustard and apple cider vinegar are good on almost anything, and instead of a high-fat, high-calorie dressing, you can sprinkle on a little of the vinegar, which has a whole lot of zeroes in it.

Frequent Forays

There are a few things that you will want to buy every few days, just so they are as fresh as possible when you're eating them. These include:

Milk - Duh, right? But give up the whole milk and even 2% milk. They don't do anything special for you, and if you're not getting enough calcium have some freshly sliced parmesan, whole wheat bread, or spinach...yup. Spinach.

Meat:

Fish - My favorite, I always buy fish on sale. I can get two servings out of one package of "fresh" salmon, tilapia or trout, which means two really incredibly tasty dinners for the price of one.

Chicken - You might be more of a chicken type, and while I don't recommend freezing fish, freezing chicken doesn't seem to have any adverse effects on it. But make sure you don't forget your chicken in your freezer for months at a time.

Beef - I am also a huge fan of beef, which is super easy to cook. I always opt for very lean beef - 98 or 99 percent fat-free - and marinate it in a peppercorn sauce before throwing it on the George Foreman for a few minutes.

Greens:

Spinach - This is super healthy for you and gets rid of toxins while loading you up with vitamins and minerals. If you buy spinach fresh in the produce aisle, don't forget to wash it thoroughly, or you may get a mouthful of dirt. Spinach is going to do more for you than lettuce because it has tons more fiber and protein, but if you just can't get over your childhood fear of it, a good arugula is an acceptable substitute.

Lettuce - As for lettuce, don't even think about Iceberg. It does nothing for you except occasionally clean out your intestines in the least comfortable way possible. Romaine, arugula (which I adore), or most types of leaf lettuce are acceptable. Spinach and lettuce in particular seem to have remarkably short shelf lives, even in the crisper drawer stuffed in a freezer bag with all the air pushed out, so you'll want to pick up fresh bundles or bags of it every three days or so.

The Fun Stuff

All those bits and pieces above are good core items. You can put of them together and have a meal with almost zero fuss, but who wants a piece of chicken on plain spinach? Dare I quote the little red hen again?

So while you're at the grocery store, pick up some fun things, but watch out because they tend to be a bit pricier than the staples. Some things you might want to include this week are:

Pine nuts - use sparingly because they're fairly high in fat and calories

Almonds - great for a little snack between meals

Fruit - pair a pear, apple, or banana with a few almonds and you'll forget you ever knew what "hunger pains" were

Avocado - not my choice, but I hear they're great on sandwiches

Raisins - another one to be careful with because they have hello-high sugar content, but holy cow are they fabulous on a salad (Craisins probably do just as well), or you can do berries, peaches, or orange wedges to the same effect

Tea - iced or hot, the best way to break your need for sugary soda is by replacing it, just be careful not to sugar yourself up too much with every mug or glass full

100 Calorie Snack Packs - okay, yes, this looks like a sell-out item, but if you're just dying for little cookies, even after you've had your Granny Smith and a handful of almonds, these are the way to go

Instant Taters - yes, I know, you're going, "What? Why?" Well, simply put they are way easier to make than real mashed taters, and though they have quite a bit of sodium and carbohydrates, they have pretty much no fat, no sugar, and not too many calories

Oatmeal - in a canister, not in packets; the quick cook kind takes the same amount of time as the packets but has about 50,000 fewer grams of sugar than the packets, and if you add a little salt, some cinnamon or berries to it you'll never miss the sugar and dried fake fruit chunks

I know, still no sign of a recipe. Don't worry - there's another article coming right up!

Cheers!

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Weddings mark a special day in two people's lives, although these days as traditions change there are various other special occasions which need to be marked with a special item such as trendy culinary concepts dining accessories. Whether it is a wedding or the excitement of a new home, it is important to show people that you care.

Friendship and strong family relationships can be highlighted at times like these. Being a witness when true hearts make wedding bells chime brings us back to romantic occasions in our own lives and we want to wish the best to our friends and loved ones. Two people make a commitment to understand and love each other and to be on each other's side through thick and thin.

Wedding traditions and customs vary greatly from one culture to another. They differ according to ethnic groups, religions, countries, and social classes. Usually, wedding ceremonies involve exchange of wedding vows and presentation of a gift such as a symbolic item, rings, flowers or money. It usually ends with a public proclamation of marriage by an authority figure or leader. Some weddings incorporate music, poetry, prayers and readings into the ceremony.

For centuries, giving gifts at weddings have been a practice. Friends, relatives and other guests, who attend the ceremony, usually bring along with them gifts as sign of their best wishes. The gifts they bring express their joy and blessing on the newlywed couple. Buying a gift for someone, or in this case, for a couple, leaves you confused due to vast array of choices.

Fortunately, most couples have a wedding gift registry at a store, arranged well in advance of their wedding. Gift registries should aid guests in selecting gifts that the couple wants. This gives them the opportunity to create a list of household items, such as china, silverware, crystal ware, linen and other fabrics, pots and pans, and other kitchen appliances.

Even when budget is lower you want to make people feel special at a time like a wedding or any other significant occasion and giving style and something that will stand the test of time is the ideal solution. Quality cutlery and tableware which is at the same time contemporary can be a practical and stylish solution on the occasion of important gift giving. You can find tools for a contemporary dining experience with culinary concepts dining accessories.

Regular consumer exhibitions across the UK highlight their new products and designs in table accessories, cheese and olive accessories, cutleries, serving accessories, breakfast accessories, wine and champagne and other drinking accessories. They stand out as excellent presents for the potential experiences they will give to their users.

These type of dining accessories can jumpstart a day with breakfast served in stylish and chic butter dishes, fruit toast racks, eggcups and honey drizzler. Drink in style with elegant goblets, flutes, chalices, pitchers and champagne buckets. Coordinate dining table and barware to give the glow of well being in any home.

Selecting ideal gifts is considered an art. Just always keep in mind that the gift you keep should have good quality, yet be affordable and suitable to your budget. Culinary concepts ticks all the boxes.

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Fire Magic Rotisserie Accessories, Accessory: Rotisserie Basket Review

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