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Old 08-17-2003, 08:46 AM   #1
RvW
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Default Vertical rotisserie Q's

I got a sunbeam electric vertical rotiesserie at a yard sale yesterday and a nice, fat, free range chicken at the feed store on the way home.

Simple question, which end of the bird goes up? Im sure its no big deal, but if theres a right and wrong way I want to know.

Any other tips would be nice...I have a rotiserrie on my treager (horizontal) but this thing looks easier to clean, and shuts itself off if I forget!

Thanks in advance.
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Old 08-17-2003, 06:41 PM   #2
Pyramid
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Default Re: Vertical rotisserie Q's

I always put the arse up, helps keep the breast juicy. But thats just me. Have fun, they come out awesome. For a quick fixin, just sprinkle Lawry's Season Salt on the out and inside. Quick and easy and GOOD :smile: .

[ 08-17-2003, 07:43 PM: Message edited by: Chinookster ]
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Old 08-19-2003, 10:14 AM   #3
El Toro
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Default Re: Vertical rotisserie Q's

I too cook with the rear up!

Try rotissering a pork loin; its awesome too!
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Old 08-21-2003, 06:30 AM   #4
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Default Re: Vertical rotisserie Q's

a buddy of mine has a vertical rotisserie and his advice is to flip whatever you put in it a couple of times to ensure even cooking.
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Old 08-21-2003, 10:36 AM   #5
Gary_T
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Default Re: Vertical rotisserie Q's

I use a horizontal model myself but I've used a vertical model in the past and I do it both ways, depending on what flavor I'm trying to achieve. Having the arse end up will keep the juices from running out and helps keep it moist. You may want to put a bit of water, broth, beer, or other fluid into the cavity to help with moisture content, especially on the birds with less fat as these tend to be drier.

Alternatively if I'm using bbq sauce I would put the arse end down so that any extra juices drain out, since I baste the outside and cavity with my sauce.

Lastly if you just want even cooking, you may find depending on your unit that flipping the bird produces the best results. I've never had to do this with the two vertical units I've used but it's been a while and newer units may not work identically to what I've used.

I now use a horizontal model and I normally stop it a few times to let the juices and grease run off which I never had to do with vertical models. Other than that, I've found the cooking to be about the same between vertical and horizontal, other than I can do a 20 pounder in my horizontal and both of my verticals were smaller.
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